LINE COOK

Job Description

Job Description

About our Company:  

Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery and 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 II/Line Cook will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality.

C ompensation: $21.50 hourly 

Benefits:

• Health, Dental + Vision
• 401K Matching
• 3 Weeks of PTO
• 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 and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels.
• Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.
• Work at the Broiler and Pizza station.
• Prepare soups, sauces, and creates specials that exceed the guest’s expectations.
• 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 Line Cook/Supervisor.
• Perform all additional duties as requested by Executive Chef and Sous Chef.
• Understand and adhere to environmental standards set by the Hotel.
• Understands 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.
• Daily checkout with Chef before the end of shift.
• Perform any additional duties as requested by the supervisor or manager.

Knowledge, Skills and Abilities:

• High School Diploma or GED
• 2-4 years of related experience.
• Understand how to use, operate and care of all kitchen equipment.