Freixenet USA

Line Cook/Kitchen Manager

Job Locations US-CA-Sonoma
Req No.
2020-1106
Category
Hospitality / Direct To Consumer
Type
Regular Full-Time

Overview

As Kitchen Lead/Cook, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of local and sustainable cuisine is served to our guests, and ensure that all financial targets are met. Individual is responsible for maintaining quality standards throughout the kitchen and food storage areas, practicing rigorous food safety, appropriate sanitation standards, and must demonstrate excellent planning and organizational skills.  Kitchen Lead/Cook is responsible for working with Event staff to ensure food and menus match our values, goals and quality standards.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

  • Creates unique local and sustainable-based pairings, which inspire guests to return.
  • Plan and design menus as needed based on the availability of ingredients.
  • Direct kitchen operations, including, purchasing food preparation, cooking, and cleanup
  • Assign tasks; supervise bussers and prep cooks in the preparation and presentation of food
  • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
  • Resolve issues as they arise so that customers continue to receive their orders in a timely manner
  • Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
  • Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
  • Collaborate with the Visitor Center Manager, Business Development Manager and General Manager to reach goals of the winery.
  • Direct monthly and weekly inventory
  • Maintain vendor relationships
  • Recruit, hire, and train chefs, cooks, and kitchen staff
  • Maintain kitchen equipment; schedule repairs and additional maintenance as needed
  • Work with Event staff to ensure Catering companies are to our standards
  • Work with Event staff to create menu’s to inspire guests to purchase our wines
  • Ensures all food and facilities are maintained above legal requirements for cleanliness and safety.
  • Ensures all health inspections and permit requirements are met and superseeded

OTHER RESPONSIBILITIES

  • Maintains trash receptacles, and proper recycling procedures.
  • Maintains organization in all food prep and storage areas.
  • Assist with Special Events.

 

SUPERVISORY RESPONSIBILITIES

Assists with the activities and development of Tasting Room and event staff.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include retention, and training employees; planning, assigning, and directing work.  Assists the Tasting Room Managers in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

Qualifications

  • 2+ year’s culinary education or 5+ years’ experience in similar position.
  • 3+ years of experience in a back-of-house management position
  • Food Safety Certifications
  • Advance knowledge of food profession principles and practices.
  • Significant experience as a chef, in addition to experience as a sous chef or line cook
  • Strong attention to detail
  • Restaurant experience preferred.
  • Must have a positive, can-do attitude and be able to think and plan ahead.
  • Ability to focus attention on guest needs remains calm and courteous.
  • Ability to provide clear and pleasant communication.
  • Ability to multitask and work in a fast-paced environment.
  • Must be available to work weekends, evenings and holidays.
  • Must be able to lift up to 50 lbs., stand, and walk up to 8 hours per day.

 

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