Chef De Partie - The Oaklands Restaurant

We are currently hiring a **Chef de Partie** for our core culinary team at The Oaklands Restaurant at Riverbend Inn. Interviews are currently taking place and the expected start date is March or April.
**You take initiative, are professional and do not take short cuts. You are ready for a 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 Oaklands 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.**
The** opportunity...**
- Under the leadership of Chef Ross Midgley, the culinary team is looking to build its team at The Oaklands where they will focus on farm to table, wine country cuisine._ _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!_
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...**
- Join Andrew Peller's newest property, the historic Riverbend Inn &
Vineyard in Niagara on the Lake. A 17-acre parcel of land on the corner of John Street and Niagara River Parkway in Niagara on the Lake is the newest addition to the Andrew Peller Limited's family. The beautiful and historic Riverbend Inn. Dating back to 1809 the property has a story that is rooted in family and tradition. It has evolved into the 21 room Georgian style-inn that has welcomed hundreds of guests a year since 2002._
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...**
- 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.
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