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Demi Chef de Partie

3 months ago

NiagaraontheLake, Ontario, Canada Andrew Peller Limited Full time

We are currently hiring a
Demi C
hef de Partie for our core culinary team at Peller Estates Winery Restaurant + Terrace Wine Bar.

Interviews are currently taking place and the expected start date is April.

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.
the
opportunity...
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.

the
atmosphere...
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* (including a 4 days on, 3 days off work week if preferred)
  • Competitive hourly rate starting at $22.50 an hour
  • 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
the
requirements...

  • Some experience and comfort in a kitchen
  • Chef's certificateapprenticeship program an asset only
  • Demonstrated strong attitude towards team work
  • Demonstrated strong communication skills
  • Good working knowledge of culinary terms and practices
the
expectations...

  • 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 souschefs 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 currently available, it may not guaranteed yearround, however does average fulltime across entire year. This will be discussed more in depth during your interview.


Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence.

We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment.


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