We’re looking for an experienced and creative Culinary & Product Development Chef to join our team.
This is a little different from a traditional chef position. We’re looking for someone who enjoys working hands-on in the kitchen but also loves creating, experimenting and developing new products.
The right person will work across both our restaurant kitchen and our growing line of prepared and frozen foods. You’ll have the opportunity to develop new recipes, improve existing products, create desserts and baked items, and help turn kitchen ideas into recipes that can be produced consistently by our team.
What you'll be doing
- Developing and testing new recipes for our restaurant and frozen product lines
- Creating new appetizers, entrées, desserts and baked products
- Taking recipes from an idea through testing and into regular production
- Scaling recipes for larger-batch commercial production
- Helping establish standardized recipes, portion sizes and production procedures
- Working with management on ingredient selection, yields and food costing
- Improving existing recipes and production methods
- Participating in regular kitchen and food-production duties
- Helping maintain quality, consistency, food safety and organization
- Training and guiding other kitchen/production staff
- Providing leadership and support in the kitchen when required
- Bringing new ideas to the table — we genuinely want someone who enjoys creating food
We're looking for someone who has
- Strong professional cooking experience
- Experience developing or adapting recipes
- Baking and dessert experience
- A good understanding of commercial kitchen production
- The ability to work independently and troubleshoot recipes
- Strong organizational and food-safety practices
- An understanding of portioning, yields and food costs
- Leadership or supervisory experience is an asset
- Experience with gluten-free cooking or baking is a definite asset
- Experience with frozen or packaged food production would be particularly valuable
Formal culinary education is welcome, but practical experience, creativity and ability matter more to us than the piece of paper.
What makes this position different
We're not simply looking for someone to follow our recipes.
We want someone who can ask “What if we tried this?”, head into the kitchen and figure it out.
One day you might be working with the restaurant team; another you could be developing a new frozen appetizer, improving a batter or breading, testing a dessert, scaling a recipe for production or figuring out how to make a great product work consistently after freezing and reheating. We have a secondary production kitchen just outside of Stratford. Transportation is required.
There is plenty of room for the right person to put their own culinary experience and creativity to work and help shape what we make next.
Wage: $25–$29/hour, based on experience and skill set.
To apply: Send us your résumé along with a little information about your culinary background. We'd especially like to hear about foods, recipes or products you've helped develop and how this would fit for Annies.
Pay: $25.00-$29.00 per hour
Expected hours: 40.0 per week
Benefits:
Work Location: In person
