Job Description

Job Description

Job Description

About our Company:

Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities.

We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.

We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.

Summary:

The Cook I will be cooking in a high volume and fast paced kitchen. The Cook I will need to maintain an organized station for preparing, cooking and presenting products of highest quality.

Compensation: $21.00 hourly

Benefits :

• Health, Vision & Dental
• 401K Matching
• Sick + Vacation Time
• 2 Paid Holidays (Thanksgiving + Christmas)

Essential Duties and Responsibilities:

• Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.
• Responsible for prepping station.
• Suggest and create new menu items that exceed the guest’s expectations.
• Responsible for cleanliness of the entire kitchen, including small and large equipment.
• Check in deliveries ensuring food quality and accuracy of orders.
• Assist Executive Chef in the absence of the Sous Chef/Lead Cook/Supervisor.
• Perform all additional duties as requested by Executive Chef and Sous Chef.
• Understand and adhere to environmental standards set by the winery.
• Understand the Ponte values and service standards and adheres to them.
• Ensure the safety of guests and associates.
• Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.
• Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.
• Work the Pantry station.
• Daily checkout with Chef before the end of shift.

Knowledge, Skills and Abilities:

• High School Diploma or GED
• 1-2 years of related experience.
• Understand how to use, operate and care of all kitchen equipment.
• Knife skills and cooking terms essential.
• Demonstrates excellent knowledge of all stations on the line.
• Knowledge of basic braising, sautéing, grilling, broiling and frying techniques.
• Fluent in English (reading, writing and speaking).
• Excellent communication skills.
• Has attention to detail and the ability to follow direction and abide by standard operating procedures.
• Ability to focus for an entire shift, trouble shooting and prioritizing skills.
• Ability to lift up to 50 lbs.
• Ability to work in high temperatures.
• Must be able to work weekends and holidays.
• Ability to obtain and maintain a valid Riverside County Food Handlers Card.

Company Standards:

• Understand the Ponte Values, and Service Standards.
• Ensure the safety of guests and associates.
• Follow the environmental standards set by the Company
• Treat all associates and guests in a respectful manner.
• Exhibit integrity (honesty and truthfulness).
• Perform any other duties as required by your Manager.

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