Jeremy Fletcher

To be a part of an upscale restaurant team that focuses on sustainability, locally grown foods and challenging techniques. All of which will allow me to expand & share my culinary knowledge.

First Station Chef - St. Veronus Cafe & Taproom - Peterborough, ON

(2023-01 - 2026-04)

• Creating and executing daily specials
• Managing staff
• Ordering
• Inventorying
• Collaborative menu writing

Sous Chef - Rolling Grape Vineyard - Bailieboro, ON

(2024-06 - 2025-12)

• Managing staff
• Preparing wedding & event food for up to 120ppl
• Collaborative regular menu development
• Helping run day to day operations

Bakery Manager - One Fine Food - Peterborough, ON

(2019-11 - 2022-12)

Developed and expanded baking program at ONE.

• New items, recipe and product development
• Managing labour
• Scheduling
• Ordering
• Performing inventory counts

Owner/ President - Electric City Bread Company Ltd. - Peterborough, ON

(2013-03 - 2019-03)

Opened bakery/restaurant in Peterborough with the idea of serving seasonally crafted menus using as many local suppliers as possible. I ran the day to day operations as well as invoicing, scheduling, payroll, employee management, ordering, and menu writing. ECBC was voted best brunch in Peterborough in 2019.

Sous-Chef – Seasonal - Öviinbyrd Golf Course - Muskoka, ON

(2008-05 - 2012-10)

• Helped the chefs construct seasonal menus
• Order, prepare and execute menus
• Took part in on/offsite catering
• Training of new employees

Assistant Butcher - The Bauer Butcher - Waterloo, ON

(2010-01 - 2010-05)

Catering chef/ Tour guide - Seasonal - Demeure Luxury Real Estate - Isle-sur-la-Sorge, FR

(2009-04 - 2011-10)

Stagière - Oliveto Restaurant & Café - Oakland, CA

(2010-11 - 2010-11)

Interested in understanding how a benchmark for Californian cuisine operated.

Stagière - Araxi Restaurant - Whistler, BC

(2010-04 - 2010-04)

Interested in learning about Canadian west coast cuisine and new ingredients.

Graduate - Culinary Arts - Stratford Chef School (2009)