Banquet Lead Line Cook

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Monserate Winery is a new family winery that has a vision of delivering excellence and fun with a focus on integrity and community. We are seeking a passionate and dedicated Lead Line Cook to join our dynamic Banquet Team. As part of our commitment to providing exceptional culinary experiences for our guests, we are looking for an individual who thrives in a fun, collaborative, and fast-paced environment. This position will play a key role in ensuring that each dish is prepared with the highest quality ingredients and served with care, while promoting a positive and enjoyable work atmosphere. Full-time position is being considered at this time.

Essential Duties and Responsibilities include the following non-inclusive list. Other duties may be assigned. Nothing in this reflects management's right to assign or reassign duties to this job at any time. All duties are to be performed in compliance with Monserate Winery policies and procedures.

• Minimum 3 years cooking experience in a professional kitchen or culinary degree.
• Lead and oversee kitchen operations for banquet events, ensuring the timely and high-quality preparation of dishes.
• Work closely with the Banquet Chef and kitchen staff to execute event menus, focusing on seasonal, local, and high-quality ingredients.
• Supervise and train line cooks, ensuring they are adhering to proper cooking techniques, safety standards, and quality control.
• Ensure food preparation and plating are consistent, visually appealing, and aligned with the winery's standards.
• Collaborate with other kitchen team members to manage inventory, ordering, and stock levels.
• Maintain cleanliness and organization of the kitchen, ensuring that health and safety standards are always upheld.
• Support a positive and motivating environment that encourages creativity, teamwork, and joy in the workplace.
• Manage the kitchen during large banquet events, ensuring smooth operations and top-notch service.
• A valid San Diego Country approved Food handlers Card (required)

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Be 21 years of age
• Weekday and weekend availability (Weekends are mandatory.)
• Be able to communicate and understand the predominant language(s) of the area.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Must have excellent guest service skills with professional appearance and outstanding communication skills.
• Previous experience as a Line Cook with at least 1-2 years in a leadership role (Sous Chef, Lead Line Cook, or similar).
• Strong culinary knowledge and expertise in high-volume banquet or event settings.
• Ability to remain calm and efficient under pressure while maintaining a high standard of food quality and presentation.
• Strong leadership and communication skills, with the ability to mentor and inspire a team.
• A passion for creating exceptional food while contributing to a positive and fun team environment.
• Knowledge of food safety standards and ability to adhere to health and safety regulations.
• Flexibility and adaptability in a dynamic and ever-changing kitchen environment.

Language Skills

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills

Ability to add, subtract, multiply, and divide.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardizations exist. Ability to interpret a variety of instructions furnished in written, oral diagram or scheduled form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform functions of this job. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use their hands, talk, or hear. The employee frequently is required to stand, walk, sit, and reach with hands and arms. The employee is occasionally required, to climb or balance and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job includes close vision, and color vision. May require lifting 25-50 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee will be working in typical conditions of a kitchen facility to include hard flooring. May occasionally be exposed to wet floors. On the grounds, may encounter walking on grass, dirt, debris, uneven ground, vineyards, etc.

Required to perform duties in an indoor and outdoor environment in a variety of settings, including restaurant dining hall and outdoor courtyard. May need to be adaptable to working in changing temperatures (i.e. heat, cold, rain and wind).

Monserate Winery is an equal employment opportunity employer.

Job Type: Full-time

Pay: $22.00 - $25.00 per hour

Benefits:

• 401(k)
• Employee discount
• Health insurance
• Paid sick time

Shift:

• Day shift
• Evening shift

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 2 years (Required)

Ability to Relocate:

• Fallbrook, CA 92028: Relocate before starting work (Required)

Work Location: In person