Demi Chef de Partie - Winery

We are currently hiring a Demi Chef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar. Expected start dates from April 15 to May 15. Apply now as we are actively hiring for the spring and summer. You take initiative, are professional and do not take short cuts. You are ready to begin or expand your career in culinary. We know you are just getting started. We offer an amazing environment with an experienced team that delivers world class experiences in food and wine on an established winery in NOTL. Chef Jason Parsons brings over 20 years of experience in fine dining. 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! The details:  Full time hours during peak season Competitive hourly rate: $20.50 - 21.50/hr 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 this teammate will bring:  Some experience and comfort in a kitchen Chef's certificate-apprenticeship program an asset only Demonstrated strong attitude towards team work Demonstrated strong communication skills Good working knowledge of culinary terms and practices What this teammate will be responsible for: Responsible for the daily food production and of service for their station Responsible for any apprentice or commis working with them on said station Maintain and deliver the same standards set forth by the chef de partie and the sous-chefs for the quality for prepared food Assist in menu planning, specials and menu and recipe development Practice effective methods of food preparation and cooking, sizes of portions and garnishing of foods to insure that food is prepared as specified Understands proper and modern kitchen vocabulary and is able to follow these culinary items to the chefs' standards Writes and creates their own mis en place sheets, and is able to follow the directions and complete these sheets Maintains personable hygiene, clean uniform and proper tools in good condition Able to effectively delegate tasks when the needs demand it Has some knowledge of purchasing and receiving principles Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager *Full time hours is available, it may not guaranteed year-round, however does average fulltime across entire year. This will be discussed more in depth during your interview.