Estate Chef

Job Description:

Jackson-Triggs Niagara Estate | Arterra Wines Canada
Location: Niagara-on-the-Lake, ON
Pay: $32-$35 per hour, plus gratuities and incentives

About Us

At Arterra Wines Canada, we love inspiring the big and small moments that happen when our products are shared and enjoyed. We put the consumer at the centre of everything we do and are looking for people who share that commitment.

At Jackson-Triggs Niagara Estate, our philosophy is simple: Wine First. Guest Always. Make It Memorable.

We are seeking a hands-on Estate Chef with strong team leadership, a calm approach under pressure and a proactive, problem-solving attitude.

The Opportunity

Our robust and unique culinary program offers variety, creativity and the opportunity to shape memorable wine and food experiences.

The Estate Chef oversees culinary operations across our lounge and wine bar, the Entourage Room; outdoor Vineyard and Backstage Grills supporting our concert series; Barrel Cellar Dinners; private experiences; and corporate and industry events.

Our service styles range from continental breakfasts and station-style receptions to multi-course plated meals. Guest counts range from intimate gatherings to large-scale events of 300 or more guests.

The Estate Chef leads all kitchen functions, including menu development, purchasing, preparation, quality standards, inventory, cost control, sanitation and team development. Working closely with estate leadership, events and front-of-house teams, you will ensure each outlet and event delivers consistent quality and well-coordinated service.

Key Responsibilities

Culinary Planning and Execution

• Develop seasonal and event menus that complement Jackson-Triggs wines and suit each outlet’s service style.
• Lead preparation and execution for lounge and wine bar service, outdoor grills, private experiences, corporate events and Barrel Cellar Dinners.
• Establish consistent recipes, portion sizes, plating and product quality standards.
• Create preparation plans and delegate tasks to meet service and event deadlines.
• Coordinate service timing, dietary requirements and guest needs with events and front-of-house teams.
• Apply a range of culinary techniques, including butchery, curing, pickling, sous vide, braising, smoking and grilling.

Team Leadership

• Lead, train and motivate the culinary team with clear expectations and accountability.
• Remain calm and composed under pressure, guiding the team through busy services and changing priorities.
• Anticipate challenges and resolve problems with a practical, solutions-focused approach.
• Coach employees in cooking techniques, presentation, portion control, food safety and kitchen procedures.
• Foster a respectful kitchen culture built on professionalism, teamwork and support.
• Plan staffing and daily assignments in collaboration with estate management.

Purchasing and Cost Control

• Manage supplier relationships, food purchasing, ordering schedules and inventory.
• Maintain stock and preparation levels appropriate to daily service and upcoming events.
• Monitor food costs, waste, portion control and product usage.
• Maintain accurate recipes, ordering sheets and production records.
• Support labour planning and efficient use of kitchen resources.

Food Safety and Kitchen Operations

• Maintain food safety, sanitation and cleanliness standards throughout culinary operations.
• Ensure temperature logs, production records and cleaning checklists are completed accurately.
• Oversee proper receiving, storage, labelling, dating and first-in, first-out product rotation.
• Establish and maintain opening and closing procedures, and train employees to follow them consistently.
• Conduct regular kitchen walkthroughs to confirm service readiness, organization and cleanliness.
• Ensure team members meet personal hygiene and uniform requirements.
• Identify equipment and maintenance concerns and coordinate timely follow-up.

Qualifications

• Three to five years of progressive culinary experience.
• Demonstrated experience leading a kitchen team, including delegation, training and service coordination.
• Experience executing both daily service and events across different service styles and guest volumes.
• Strong team leadership and the ability to remain calm, organized and professional under pressure.
• A proactive, problem-solving attitude and the ability to adapt to changing priorities.
• Knowledge of menu development, purchasing, inventory management and food cost control.
• Clear communication skills and the ability to collaborate with managers, culinary staff, front-of-house teams and guests.
• Excellent organizational skills and attention to detail.
• Valid Food Safety Certification.
• Culinary education or certification is an asset.
• Availability to work evenings, weekends, holidays and event days.
• Ability to perform the physical requirements of kitchen work, including prolonged standing, reaching, bending and lifting up to 50 pounds, with accommodation where required.

Compensation

• $32 - $35 per hour.
• Gratuities and 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.