We are currently hiring a Chef de Partie for our culinary team at Trius Winery — home to Niagara-on-the-Lake’s only Michelin Guide recommended winery restaurant. Working alongside Executive Chef Frank Dodd, you will contribute to wine-inspired cuisine rooted in Niagara’s local farms and growers. This role is ideal for a developing culinary professional ready for their next step and looking to grow within an experienced, collaborative kitchen environment.

You take initiative, are qualified and do not take short cuts. You are establishing your career in the culinary industry — and we know you are just getting started. As CDP/Chef de Partie at Trius Winery you will be a critical part of a team that delivers world class experiences in food and wine on an established winery in NOTL.

What this teammate will be responsible for

You will be responsible for the daily food production and 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

What skills, experience and knowledge this teammate will bring

Chef’s certificate — apprenticeship program

Two to three years of fine dining experience

Pastry experience is an asset

Demonstrated strong attitude towards teamwork

Demonstrated strong communication skills

Good working knowledge of culinary terms and practices

What this teammate can expect

Part-time and full-time hours, season depending

Competitive hourly rate

Employee gift card loaded monthly to be used on products, restaurant or experiences

Access to our Employee Assistance Program, Learning Library and Development

Potential for health benefits after 6 months of employment

Opportunity to grow within a respected culinary program and across our family of brands

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📌 Chef de Partie - Trius Winery (Ontario)
🏢 Andrew Peller
📍 Ontario