Chef de Partie

We are currently hiring a **Chef de Partie** for our core culinary team at Trius Winery Restaurant.
- Trius Winery is a Canadian winemaking pioneer that has been crafting fine VQA wines from premium grapes for over 40 years. Nestled between the Niagara Escarpment and Lake Ontario, we harvest our grapes from four Niagara-on-the-Lake appellations to create distinctive varietals that reflect our region's unique taste of place. _
- Trius is part of the APL family of brands and we want you to know that as it provides career growth possibilities across multiple destination properties and fine dining establishments in Ontario and British Columbia. At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day._

**The opportunity**

Wine inspired cuisine has never been more intriguing as it is at Trius and Executive Chef Frank Dodd and his culinary team are the center of it all. Surrounded by Niagara's local farms and grape growers, Trius showcases the importance of fresh ingredients while balancing the beauty of award-winning wines. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake

**The details**
- Full time hours* (including a 4 days on, 3 days off work week if preferred)
- Competitive hourly rate starting at $21.75/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

**Does this sound like you?**
- 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

**The expectations**
- 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.

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.