Caroline Cellars Winery is a family-owned winery, restaurant, banquet hall, and event venue in Niagara-on-the-Lake. The Farmhouse Cafe is a busy lunch-focused kitchen that also supports winery events, private functions, and banquet service.
We are a scratch-focused kitchen where a large amount of the food is prepared in-house. Our cooks are involved in real prep and real cooking - sauces, soups, dressings, vegetables, proteins, banquet components, daily service prep, and seasonal menu work - not just reheating, assembling, or opening bags.
We are looking for a Chef de Partie / Senior Line Cook who takes pride in clean prep, consistent execution, and strong station ownership. This is a strong opportunity for a cook who wants to sharpen their fundamentals, learn more in a hands-on kitchen, and grow within a professional team.
This is not an entry-level position. The right candidate should be confident on the line, organized during prep, and able to work with urgency while maintaining quality and consistency.
Why Join Our Kitchen
· Scratch-focused kitchen with a high amount of in-house preparation
· More hands-on cooking and skill development than many assembly-heavy restaurant roles
· Exposure to lunch service, winery events, banquets, and private functions
· Mostly daytime shifts compared with many restaurant kitchens
· Seasonal Niagara-on-the-Lake setting with a strong local identity
· Small team environment where your work is noticed
· A practical role for someone building and refining their skills
The Role
As Chef de Partie / Senior Line Cook, you will help run daily prep and service, maintain your station, execute menu items to standard, and support the chef and sous chef with lunch service, events, and banquet production.
Because we make many components in-house, this role gives the right cook a chance to keep building real kitchen skills: seasoning, timing, sauce work, knife work, prep organization, protein cookery, vegetable cookery, plating, and event execution.
You should be the kind of cook who shows up prepared, communicates clearly, works clean, and can be trusted to execute without needing constant supervision.
Responsibilities
· Set up, stock, and maintain your station for lunch service and events
· Prepare proteins, vegetables, sauces, dressings, garnishes, and other menu components to standard
· Cook and plate menu items consistently, cleanly, and on time
· Follow prep lists, recipes, portioning standards, and service priorities
· Communicate clearly with the chef, sous chef, and other kitchen staff during prep and service
· Maintain proper food handling, cooling, labelling, storage, and sanitation standards
· Support banquet and private-event prep and execution when required
· Help monitor prep levels, stock needs, waste, and product quality
· Keep fridges, dry storage, prep areas, and line stations organized
· Support a respectful, professional, team-focused kitchen culture
What We Are Looking For
· 2+ years of professional kitchen experience
· Strong line-cooking fundamentals and confidence working a station
· Interest in learning, improving, and doing real hands-on cooking
· Good knife skills, prep habits, timing, and attention to detail
· Ability to work clean, organized, and with urgency
· Solid understanding of cooking methods, ingredients, equipment, and kitchen procedures
· Ability to take direction and execute feedback without ego
· Positive attitude and professional communication with coworkers
· Safe Food Handling Certificate, or willingness to obtain
· Reliable transportation to Niagara-on-the-Lake
· Must be legally entitled to work in Canada
Assets
· Chef de Partie, senior line cook, banquet, winery, or high-volume experience
· Experience with scratch cooking, seasonal menus, local ingredients, and event execution
· Ability to help support and set a good example for junior cooks
Pay: $20.00-$22.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Store discount
- Vision care
Work Location: In person
