Chef de Partie - Trius Winery

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

We are currently hiring a Chef de Partie for our culinary team at Trius Winery — home to Niagara-on-the-Lake’s only Michelin Guide recommended winery restaurant. Working alongside Executive Chef Frank Dodd, you will contribute to wine-inspired cuisine rooted in Niagara’s local farms and growers. This role is ideal for a developing culinary professional ready for their next step and looking to grow within an experienced, collaborative kitchen environment.

You take initiative, are professional and do not take short cuts. You are establishing your career in the culinary industry — and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of a team that delivers world class experiences in food and wine on an established winery in NOTL.

What this teammate will be responsible for

• You will be responsible for the daily food production and service of your station and responsible for any apprentice, commis and demi chef working with you
• You will maintain and deliver the same standards set forth by the head chef and the sous-chefs for the quality for prepared food
• You will assist in menu planning, specials and menu and recipe development
• You will assist in daily ordering and practice good consumption, while using only the highest quality of ingredients
• You will ensure that all health and safety standards are practiced and enforced
• You will get into the details and ensure effective methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure that food is prepared as specified
• You are proficient in meat and fish butchery, sauce making, entremetier, soup making and have a good basic pastry knowledge
• You will write and create your own mis en place sheets, and are able to follow the directions and complete these sheets
• You will maintain personal hygiene, clean uniform and proper tools in good condition
• You can effectively delegate tasks when the needs demand it
• You communicate well with the entire culinary team

What skills, experience and knowledge this teammate will bring

• Chef’s certificate — apprenticeship program
• 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

What this teammate can expect

• Part-time and full-time hours, season depending
• Competitive hourly rate
• Employee gift card loaded monthly to be used on products, restaurant or experiences
• Access to our Employee Assistance Program, Learning Library and Development
• Potential for health benefits after 6 months of employment
• Opportunity to grow within a respected culinary program and across our family of brands