Line Cook

Successful candidate will be a personable, engaging, highly energetic individual who is outgoing and knowledgeable or possesses the desire to learn about wine and food. Attention to kitchen safety, cleanliness, punctuality and organization are a must. Excellent representation of the LaBelle Winery Brand is imperative. Team mentality a must. Must be able to work a flexible schedule, where weekends and holidays and evenings are a must. Must be a team player who will protect the company and its brand in each and every aspect of the job.

The role of a Line Cook will encompass basic and/ or advanced preparation tasks as well as production of salads, raw bar platters, pizzas, fried dishes and desserts as designated by position within the kitchen and physical location (Amherst/ Derry).

Responsibilities include:

• Preparation of simple dishes such as salads, raw bar platters, pizzas, and desserts.
• Follow prep lists created by Chefs
• Ensures that the daily prep tasks are completed prior to service.
• Follows basic recipes and/or product directions.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Knowledge of kitchen equipment and safe handling procedures
• Assuring compliance with all sanitation, proper food handling skills and other safety guidelines to include allergen procedure.
• Utilize approved food production standards to ensure proper quality, serving temperatures and standard portion control.
• Knowledge and adherence to proper food storage such as wrapping, dating, rotation procedures.
• Label and stock all ingredients on shelves so they can be organized and easily accessible.
• Clean and sanitize work stations and equipment and must follow all company and regulatory rules and procedures.
• Additional duties as assigned.
• Will be supervised by superiors at all times.

Qualifications:

• Must possess a desire to work efficiently and urgently to complete daily tasks
• Must have knowledge of proper knife skills
• Knowledge of basic cooking procedure
• Teamwork mentality
• Clear verbal and written communication skills

Requirements for advancement to Cook II:

• Complete knowledge of preparation and production requirements in assigned duties
• Ability to receive direction from supervisors, and willingness to learn
• Ability to work reliably while unsupervised at times
• Consistent attendance and good attitude
• Food safety certification- food handler
• 1+ years culinary experience

Physical requirements:

• Ability to lift up to 75 lbs. occasionally
• Ability to sit/stand for extended periods
• Ability to climb stairs, ladders
• Ability to work in a food/wine environment

Schedule: Full-time, Nights, holidays, weekends     Salary: $20-24/ hr