Chef de Partie - Winery Restaurant

We are currently hiring a Chef de Partie for our core culinary team at Peller. This includes cooking at any of our establishments, including - Winery Restaurant, Terrace Wine Bar and The Oaklands at Riverbend Inn (next door). This position starts immediately.  You take initiative, are professional and do not take short cuts. You are ready for the next step. You are establishing your career in the culinary industry - and we know you are just getting started. As CDP/Chef de Partie at Peller Estates you will be a critical part of an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. Where this teammate will work - Chef Jason Parsons has over 20 years of experience in fine dining. You will work alongside Chef Parsons and his team in our gorgeous kitchen where you will acquire the skills, knowledge, contacts, experience, and confidence to take the next steps in your culinary career. Competitive total pay, product and discounts, health benefits potential and a long term career path across our family of brands make this an opportunity worth considering. Peller Estates Winery is part of the APL family of brands and is a proudly Canadian winery crafting quality wines from the heart of Ontario's Niagara Peninsula - this is a world renowned destination! If you are passionate about creating moments that blend wine and food and family and friends into one completely immersive experience, then you won't want to miss this opportunity! What this teammate can expect - Full time hours during summer Competitive hourly rate  Employee gift card loaded monthly to be used on products, restaurant or experiences Access to our Employees Assistance Program, Learning Library and Development Potential for health benefits after 6 months of employment What skills, experience and knowledge this teammate will bring - Chefs certificate-apprenticeship program Two-three years of fine dining experience Demonstrated strong attitude towards teamwork Demonstrated strong communication skills Good working knowledge of culinary terms and practices What this teammate will be responsible for - You will be responsible for the daily food production and of 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 *Full time hours is currently available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview.