POOL LEAD COOK

About our Company

We are a premier hospitality company with a 30,000 case DTC operation in the Temecula Wine Country. We are farming over 200-acres with 22 French and Italian varietals under the Bottaia and Ponte Winery labels.

Visit bottaiawinery.com and pontewinery.com to get to know us a little better.

We are looking for an experienced, passionate individual to be a part of our team at our Bottaia Winery. We are located on the Ponte Family Estate Ranch which is just east of the Ponte Winery Tasting Room. The Bottaia Tasting Room and Pool Club bring a unique experience to Temecula Wine Country, including new wines, a semi-Olympic size pool, a splash pad for the kids, and 30 cabines (traditional Italian beach changing rooms), and a poolside bar and café.

Compensation: $22.00 an hour

Schedule:

• Wednesday - Sunday
• 11:00am- 6:00pm

Summary:

The Lead Line Cook will ensure the quality and presentation of the restaurant’s food exceeds the guests’ expectations in the absence of the Executive Chef.

Essential Duties and Responsibilities:

• Understands the Ponte values and service standards and adheres to them.
• Ensure the safety of guests and associates.
• Trains all cooks and stewards in proper operating procedures and Bottaia values and service standards.
• Oversees the daily activities of the line cooks.
• Responsible for smooth and efficient operation of kitchen and front line.
• Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.
• Prepare soups, sauces and creates specials that exceed the guests’ expectations.
• Suggest and create new menu items that exceed the guests’ expectations.
• Responsible for cleanliness of the entire kitchen, including small and large equipment.
• Place orders for food & supplies as needed.
• Perform all additional duties as requested by the Executive Chef.
• Understand and adhere to environmental standards of the Winery.

Knowledge, Skills and Abilities:

• Ability to provide direction to associates and treat all associates in a respectful manner.
• Exhibits integrity (honesty and truthfulness).
• Has attention to detail.
• Is consistently striving to be better.
• Demonstrates excellent knowledge of all stations on the line.
• Monitor food safety & sanitation, keeping within health codes.
• Understands federal, state, and local sanitation regulations.
• Ability to make quick and sound decisions
• Good knife handling skills.
• Good knowledge of basic meat, poultry and fish butchering with attention to detail.
• Knowledge of basic braising, sautéing, broiling and frying techniques.
• Ability to work in a clean and professional manner while under pressure.
• Able to lift up to 50 lbs.
• Ability to read, write and speak English.