Sous Chef - Jackson-Triggs Estate Winery

Arterra Wines Canada; Niagara Falls; On-site; CAD 60,000 - 80,000; Part time

Job summary

A leading Canadian winery in Niagara Falls is seeking an experienced Exec. Sous Chef to join their award-winning culinary team. You will assist in developing menus and ensuring quality standards while managing a dynamic kitchen environment. Candidates must have kitchen management experience and a passion for culinary arts, with competitive compensation and flexible schedules offered.

Benefits

Flexible schedules

Direct training under certified chefs

Competitive wages

Qualifications

• 2+ years of experience in kitchen management and preparation.
• Ability to communicate clearly with Exec. Chef and FOH management.
• Experience with food safety and production knowledge.

Responsibilities

• Assist in developing new menu items for seasonal changes.
• Support culinary team to ensure quality standards are met.
• Monitor food production logs and assist with inventory management.

Skills

Kitchen management

Intermediate to advanced culinary techniques

Clear communication

Education

Culinary education/certification

Job description

Job Description:

Locations: Jackson-Triggs Niagara Estate

Status: Part-time, Regular – Hourly

Compensation: $24 /hr

Arterra Wines Canada is Canada’s leading producer and marketer of award-winning, globally recognized Canadian and imported wines. Some brands that you may be familiar with are Jackson-Triggs, Inniskillin, Woodbridge by Robert Mondavi, Ruffino and Kim Crawford.

Who We Are Looking for:

Looking to advance your culinary skillset and rise in the ranks of culinary professionals? This is your opportunity that will advance your long-term earning potential and give you the opportunity to become part of an award-winning culinary team producing the best farm to table cuisine Canada has to offer. We are developing two culinary teams in the heart of Canada’s wine country in Niagara-on-the-Lake and are looking for a skilled Exec. Sous Chef with a passion for the culinary arts! Now is your opportunity to grow, get creative and produce the best products imaginable using locally sourced ingredients! Our job is to inspire your success!

Summary of Position:

Sous Chefs will act as an assistant manager to the Winery Chef and help lead a culinary/kitchen team in developing and executing patio/restaurant, wine and food pairing experiences including special events. Ensure all dishes are prepared to Arterra standards to showcase our premium VQA wines that align within wineries brand strategy. Assist with offsite catering when required.

DETAILS

• We offer flexible schedules, vacation/time off, tip-outs & product incentives
• Direct training under certified chefs and sommeliers
• Competitive wages
• Transparency, management structure, employee support in a safe & structured work environment

RESPONSIBILITIES

• Assist in developing new menu items based on seasonal menu changes & event functions
• Assist is task/prep delegation to ensure deadlines are met accordingly
• Product, food safety, recipe & production knowledge to answer questions in Exec. Chef’s estate absence
• Responsibility of monitoring temperature logs, food production logs and assisting exec. Chef with inventory management
• Providing knowledge and support to all culinary team members to ensure plating, preparation and product quality standards are met
• Aid in training new employees on policies, procedures and general culinary knowledge
• Work as part of an experienced team managing preparation of daily lunch/dinner services, private events, catering, weddings, concerts & tasting menus.
• Learning daily opening & closing procedures – to train future culinary staff members
• Preparation of a variety of proteins, vegetables and other food items using techniques such as butchering for charcuterie dishes, curing, pickling, sous vide, braising, smoking, sauté, poaching, broiling, rotisserie & grilling.
• Aids in supporting other team members & exercises a “can do” mentality in the workplace
• Accepts responsibility & takes pride in producing quality products
• Works with chef to maintain par-levels and product quality standards
• Maintains a clean and sanitary workstation area that meets food health & safety standards
• Handles, stores and rotates all products properly. Always Exercising FIFO and product labelling/dating standards.
• Assists in food prep assignments during off-peak periods as needed.
• Closes & opens the kitchen properly and follows the closing checklist for kitchen stations.
• Meets personal hygiene requirements at the start of each shift. (Wearing clean apron, hat/head cover, non-slip shoes, clean uniform, no offensive odors/perfumes & willingness to sign off on daily wellness check before starting each shift)

QUALIFICATIONS:

• A minimum of 2+ years of experience in kitchen management, preparation and exercising intermediate to advanced culinary techniques.
• Culinary education/certification is an asset that will aid in final wage determination
• Must be able to communicate clearly to Exec. Chef & FOH Management
• Be able to reach, bend, and frequently lift 20-50 lbs.
• Be able to stand for long periods of time (mandatory breaks excluded)

*** PLEASE NOTE: ONLY APPLICANTS WITH KITCHEN MANAGEMENT & CULINARY EXPERIENCE WILL BE CONSIDERING FOR THESE ROLES. ***

*** PLEASE SUBMIT A RECENT/UPDATED RESUME + A SHORT SUMMARY ABOUT YOURSELF WITH YOUR APPLICATION. ***

We are committed to establishing a qualified workforce that reflects the diverse population it serves and we encourage applications from all qualified individuals. We are also committed to preventing and removing barriers to employment for people with disabilities, and we invite you to inform us should you have any accessibility or accommodation needs.