LEAD COOK

Ponte Winery

Temecula, CA

$22 Hourly
Vision , Medical , Dental , Paid Time Off , Retirement
Full-Time

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

Compensation: $22.00 an hour

Benefits:

Health, Vision & Dental
401K Matching
Sick + Vacation Time

Essential Duties and Responsibilities:

Understand the Ponte values and service standards and adheres to them.
Ensure the safety of guests and associates.
Train all cooks and stewards in proper operating procedures and Ponte values and service standards.
Oversee the daily activities of all 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.
Assist Executive Chef in the absence of the Sous Chef.
Perform all additional duties as requested by Executive Chef and Sous Chef.
Work the sauté line and can work all other stations as needed.
Understand and adhere to environmental standards set by the winery.

Knowledge, Skills and Abilities:

Ability to provide direction to associates and treat all associates in a respectful manner.
4 years of related experience.
Exhibits integrity (honesty and truthfulness).
Has attention to detail.
Is consistently striving to be better.
Courteous and has the ability to smile spontaneously.
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.
Fluent in English (reading, writing and speaking)
Must be able to work weekends and holidays.
Must have the ability to obtain and maintain a valid Riverside County Food Handlers Card.