Chef de Partie at Michelin-Listed Winery — Growth & Mastery

Andrew Peller Limited; Niagara-on-the-Lake; On-site; CAD 30,000 - 41,000; Part time

Benefits offered by this job

Part-time and full-time hours

Competitive hourly rate

Employee gift card

Employee Assistance Program

Learning Library and Development

Health benefits after 6 months

Growth opportunities

Job summary

Andrew Peller Limited's Trius Winery in Niagara-on-the-Lake is hiring a Chef de Partie to join the culinary team, contributing to wine-inspired cuisine rooted in local farms. You will work alongside Executive Chef Frank Dodd to deliver world-class experiences in food and wine at an established winery.

This is ideal for a developing culinary professional seeking growth within a collaborative kitchen. You take initiative, are professional, and are just getting started in the culinary industry,

Qualifications

• Two to three years of fine dining experience.
• Pastry experience is an asset.
• Demonstrated strong attitude towards teamwork.
• Demonstrated strong communication skills.
• Good working knowledge of culinary terms and practices.

Responsibilities

• Manage daily food production and service for your station and supervise apprentices and commis.
• Maintain standards set by head chef and sous-chefs for quality of prepared food.
• Assist in menu planning, specials, and recipe development.
• Assist in daily ordering and practice cost-conscious use of high-quality ingredients.
• Ensure health and safety standards are followed.
• Detail-oriented preparation methods, portion control, and garnishing.
• Proficient in meat and fish butchery, sauces, entremetier, soup, and pastry basics.
• Create mis en place sheets and follow directions to complete them.
• Maintain personal hygiene, clean uniform, and proper tools in good condition.
• Delegate tasks when needed and communicate well with the culinary team.

Skills

Teamwork

Communication skills

Culinary terms

Education

Chef’s certificate — apprenticeship program

Job description

Andrew Peller Limited's Trius Winery in Niagara-on-the-Lake is hiring a Chef de Partie to join the culinary team, contributing to wine-inspired cuisine rooted in local farms. You will work alongside Executive Chef Frank Dodd to deliver world-class experiences in food and wine at an established winery.

This is ideal for a developing culinary professional seeking growth within a collaborative kitchen. You take initiative, are professional, and are just getting started in the culinary industry,