Tasting Room Cook

Job Description

The Tasting Room Cook is responsible for preparing and cooking food in the winery kitchen, working under the direction of the Executive Chef. Their duties include setting up stations, preparing ingredients, cooking food to specifications, maintaining cleanliness and food safety, and communicating effectively with other staff.

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Plating prepared foods based on chef’s guidance
• Working with servers to ensure that orders are completed according to request and on time
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
• Ensuring garbage cans are emptied and removed to the dumpster at the end of each day
• Clear, ongoing communication with other employees and contractors regarding kitchen operations
• Managing inventory and preparing stock re-order lists
• Ensuring all food products to be prepared are not expired
• Team player with positive attitude and enthusiasm towards duties, guests, co-workers and owners

• Fluent in English.
• Must taste wine for purposes of pairing food with wines.
• Must have and maintain a Food Handlers Card.

• Ability to work a 40-hour per week schedule during hours of operation.
• Ability to routinely lift and move 50 pounds.
• Ability to stand and sit for long periods of time.
• Ability to work flexible hours including evenings and weekends.