The Line Cook is responsible for maintaining a well organized station for preparing and presenting products of the highest quality. While working in a clean, orderly, and safe fashion, the cook must work closely with the culinary manager/ chef and all other kitchen staff to create a tight- knit and unified team of professionals. Above all, the cook must do all he/she can to contribute to an environment where professionalism, cooperation, and enthusiasm can flourish among the restaurant staff.
Food Preparation and Production: (75%)
Education/Experience: Minimum 6 months restaurant experience. High School diploma or GED (General Education Diploma).
Skills: Must have basic knife skills (chop, julienne, peel, and slice).
Knowledge: Knowledge of safe food handling, preparation procedures, safe handling and precautionary procedures of chemicals, detergents and sanitizers. Also the ability to differentiate the proper application of tools and/or chemicals to all equipment to ensure that there is no permanent damage done.
Physical: Ability to stand and operate equipment in excess of seven (7) hours a day. Able to lift and carry up to 50 lbs.
Other: Required to be a certified safe food handler. Basic English speaking and reading skills desired.
All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources.
The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.
We offer competitive salary, 401K with company matching and Winery, Café, and Resort discounts available.