BeExtraordinary

At Andrew Peller Limited (APL), our mission is to be Canada’s #1 branded wine and
craft beverage company by delivering the perfect brand experience for every
lifestyle and occasion. Through our commitment to excellence, honouring our
roots, owning it, fostering belonging and driving to succeed, we inspire teammates to be extraordinary every day.
Who We Are
We are one of Canada’s largest and oldest wine companies with a rich heritage in quality winemaking.
We produce some of Canada’s most recognized brands and offer our teammates a challenging and rewarding employment experience.
Nestled in British Columbia’s stunning North Okanagan Valley, Gray Monk Estate Winery is a celebrated winery with a rich legacy of producing premium wines. At Gray Monk, our team is at the heart of everything we do. From vineyard to cellar, we are united by a passion for crafting wines that reflect the unique spirit of Lake Country and the Okanagan Valley.
As the birthplace of Pinot Gris in Canada, we take pride in producing this signature varietal alongside an array of other award-winning wines. Our stunning vineyard, breathtaking views of Okanagan Lake, and commitment to hospitality make us a premier destination for wine lovers and visitors from around the world.
About the Role
We are seeking passionate and skilled Demi Chef de Partie’s to join our team for the 2025 season. The ideal candidate will be responsible for maintaining the highest quality standards in food preparation, assisting in menu development, and supervising junior kitchen staff. This role is perfect for someone looking to refine their culinary skills in a fast-paced, fine dining environment.

Key Responsibilities

• Prepare and cook food to the highest standards, ensuring consistency and quality.
• Assist in the supervision of commis chefs and apprentices.
• Maintain mise en place and ensure proper station setup.
• Support the Chef de Partie and Sous Chefs in daily kitchen operations.
• Ensure compliance with health, safety, and hygiene standards.
• Contribute ideas for new menu items and feature dishes.
• Properly handle and store food deliveries.
• Maintain a clean and organized workstation.
• Work collaboratively with the Front of House team to ensure a seamless dining experience.
• Adhere to all safe work practices and report any unsafe conditions or hazards to the management team.

What We’re Looking For

• Minimum of 2 years of A la Carte experience or a recognized culinary apprenticeship.
• Strong knowledge of meat and fish butchery, sauce making, soups, and basic pastry skills.
• Excellent understanding of modern kitchen terminology and culinary practices.
• Ability to lift 50 lbs and work in hot, humid conditions.
• Strong understanding of culinary terms, food preparation techniques, and kitchen vocabulary.
• Excellent teamwork, leadership, and communication skills.
• Ability to work under pressure in a fast-paced, high-stress environment.
• Experience handling food deliveries and inventory management.
• Knowledge of culinary terms and practices, with a commitment to maintaining high standards in food preparation and service.
• Ability to provide consistent culinary and leadership direction.
• Valid Food Safe certification is required.
• Ability to work a flexible schedule, including days, evenings, weekends, and holidays, as required.
• Excellent communication skills, both verbal and written.
• Must be legally entitled to work in Canada without restriction.

Perks & Compensation

• Competitive hourly rate ($19.48-$23.58) dependent on experience, plus gratuities.
• Monthly employee gift card to use on Andrew Peller Ltd. Products and experiences.
• Hands-on experience with a leading culinary team, working at a premier winery in one of Canada’s most beautiful regions.
• A supportive, passionate, and fun team in a beautiful wine country setting.

We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted.

• Prepare and cook food to the highest standards, ensuring consistency and quality.
• Assist in the supervision of commis chefs and apprentices.
• Maintain mise en place and ensure proper station setup.
• Support the Chef de Partie and Sous Chefs in daily kitchen operations.
• Ensure compliance with health, safety, and hygiene standards.
• Contribute ideas for new menu items and feature dishes.
• Properly handle and store food deliveries.
• Maintain a clean and organized workstation.
• Work collaboratively with the Front of House team to ensure a seamless dining experience.
• Adhere to all safe work practices and report any unsafe conditions or hazards to the management team