POOL COOK 1

Bottaia Winery

Temecula, CA

$21 Hourly
Temporary

Job Description

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.

Summary: 

The Seasonal Cook I will be cooking in a high volume and fast paced kitchen. The Cook I will need to maintain an organized station for preparing, cooking and presenting products of highest quality. 

Compensation: $21.00 hourly

Schedule:

Wednesday - Sunday

Essential Duties and Responsibilities: 

Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.  
Responsible for prepping station. 
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 Cook/Supervisor.  
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.  
Work the Pantry station. 
Daily checkout with Chef before the end of shift. 
Perform all additional duties as requested by Executive Chef and Sous Chef.  
Understand and adhere to environmental standards set by the winery.  
Understand the BOTTAIA values and service standards and adhere to them.  
Ensure the safety of guests and associates.

Knowledge, Skills and Abilities: 

High School Diploma or GED 
1-2 years of related experience.  
Understand how to use, operate and care of all kitchen equipment.  
Knife skills and cooking terms essential.  
Demonstrate excellent knowledge of all stations on the line.  
Knowledge of basic braising, sautéing, grilling, broiling and frying techniques.