Niagara Falls, Ontario (ON) Arterra Wines Canada
Job Description:

At Arterra Wines Canada, we love inspiring the big and small moments that happen when our products are shared and enjoyed. For us it's not just about what's in and on the bottle, it's what happens in people's lives when we're a part of them that keeps us thirsting for more and not resting on our laurels as Canada's largest and most enjoyed wine company. We put the consumer at the center of everything we do and we're looking for people who do the same.

Position Summary

The Estate Chef is directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

Lead menu development based on seasonal menu changes & event functions requirements.
Lead task/prep delegation to ensure deadlines are met accordingly / support daily events & requirements.
Knowledge of Product, food safety, recipe & production to answer questions & lead kitchen team
Responsibility of monitoring temperature logs, food production logs and inventory management.
Providing knowledge and support to all culinary team members to ensure & set plating, preparation and product quality standards are met
Aid in training new employees on policies, procedures and general culinary knowledge
Work as part of an experienced team managing preparation of daily lunch/dinner services, private events, catering, weddings, concerts & tasting menus.
Learning daily opening & closing procedures - to train future culinary staff members
Preparation of a variety of proteins, vegetables and other food items using techniques such as butchering for charcuterie dishes, curing, pickling, sous vide, braising, smoking, sauté, poaching, broiling, rotisserie & grilling.
Support other team members & exercises a "can do" mentality in the workplace
Accepts responsibility & takes pride in producing quality products
Maintain & Set par-levels and product quality standards
Maintains a clean and sanitary workstation area that meets food health & safety standards
Handles, stores and rotates all products properly. Always Exercising FIFO and product labelling/dating standards.
Assists in food prep assignments during off-peak periods as needed.
Closes & opens the kitchen properly and follows the closing checklist for kitchen stations.
Meets personal hygiene requirements at the start of each shift. (Wearing clean apron, hat/head cover, non-slip shoes, clean uniform, no offensive odors/perfumes & willingness to sign off on daily wellness check before starting each shift)

Qualifications:

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity.
1-2 Years Managing a Kitchen Team is an asset.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Food Safety Certification.
Culinary education / certification is an asset.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Excellent organizational skills and proven problem-solving skills
Results oriented, self-motivated, driven and disciplined

Compensation: $28/hour + gratuities & incentives

We are committed to establishing a qualified workforce that reflects the diverse population it serves and we encourage applications from all qualified individuals. We are also committed to preventing and removing barriers to employment for people with disabilities, and we invite you to inform us should you have any accessibility or accommodation needs.