Head Chef - Winery

Who We Are

At Andrew Peller Limited (APL), our mission is to be Canada’s #1 branded wine and craft beverage company. 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 teammates a challenging and rewarding employment experience.

We are seeking an accomplished Head Chef to provide strategic leadership and operational excellence for the Gray Monk Estate Winery restaurant while offering culinary direction and support to our small but evolving food programs at Sandhill Wines and Red Rooster Winery. This is a hands‑on executive role where leadership meets execution — you will set culinary standards, mentor and grow your team, drive operational and financial performance, and actively engage in daily kitchen operations to ensure consistently exceptional guest experience.

Gray Monk Estate Winery is a premier destination in the heart of British Columbia’s wine country, known for its award‑winning wines, stunning vineyard views, and exceptional culinary experiences. Alongside Gray Monk, our family of estates in BC includes Sandhill Wines and Red Rooster Winery, Tinhorn Creek and Black Hills Estate Winery — each offering unique guest experiences that celebrate the vibrant culture of Okanagan wine country.

Culinary Leadership & Operations

• Lead the Gray Monk culinary team, overseeing food quality, service execution, and operational standards.
• Maintain a strong presence in the kitchen, actively participating in prep and service.
• Establish and uphold culinary standards, recipes, and processes.
• Foster a high‑performance kitchen culture focused on consistency and efficiency.

Menu Development & Culinary Direction

• Design and execute seasonal, wine‑focused menus aligned with the Gray Monk brand.
• Provide culinary guidance to Sandhill and Red Rooster evolving food offerings and events.
• Champion local sourcing, seasonal ingredients, and innovative yet operationally sound menu design.

Team Leadership & Development

• Recruit, train, mentor, and develop a high‑performing culinary team.
• Support the growth of Sous Chefs, CCDs, and emerging leaders through hands‑on coaching.
• Foster accountability, collaboration, and continuous improvement across the team.
• Lead seasonal staffing and scheduling.

Financial & Business Performance

• Manage food cost, labour cost, inventory, and departmental budgets.
  
  Drive profitability through cost control, menu engineering, and operational efficiency.
• Partner with Estate Leaders to analyse performance metrics and implement creative solutions as needed.

Events & Winery Programming

• Collaborate with estate teams on culinary programmes for events, private functions, and guest activations.
• Ensure consistent quality and execution across all food experiences.

Cross‑Functional Collaboration

• Partner with hospitality leadership, estate management, marketing, and operations teams to deliver premium experiences.
• Support brand initiatives, media opportunities, and special culinary programming.

Health, Safety & Compliance

• Ensure compliance with food safety, sanitation, and occupational health & safety standards.
• Maintain regulatory compliance and operational best practices across culinary operations.

• 5+ years of progressive culinary experience in elevated dining environments.
• 3+ years in senior kitchen leadership roles (Sous Chef, Chef de Cuisine, or equivalent).
• Proven ability to lead a flagship restaurant operation while contributing to broader culinary initiatives.
• Strong financial and operational acumen, including food cost and labour management.
• Demonstrated ability to balance strategic leadership with hands‑on kitchen execution.
• Experience in destination dining, winery hospitality, or event‑driven culinary programmes is an asset.
• Formal culinary training or Red‑Seal certification preferred.
• Exceptional leadership, coaching, and team development skills.

• Hands‑on, physically active role.
• Fast‑paced, physically demanding kitchen environment; frequent evening and weekend work required.
• Reports to the Estate Manager of…