Job Description
Pursue Your Passion for Wine with Domaine Serene!
The line cook is part of the team responsible for preparing and producing food that meets or exceeds Domaine Serene’s standards in speed, sanitation, cleanliness, and presentation. This will be done by following the standardized recipes and instructions from the Kitchen Manager.
Position Expectations
- Ensure that you are appropriately dressed in a clean uniform for every scheduled shift.
- Ensure that all ingredients are labeled, dated, and placed in the most efficient and organized fashion.
- Assist the Kitchen Manager with a monthly (and occasionally bi-monthly) stock take for inventory as needed.
- Review any Event Orders each shift and communicate with the Kitchen Manager to set preparation accordingly.
- Take full responsibility for the station that you are assigned for service in terms of preparation, cleanliness, and execution to Domaine Serene’s standards and general service standards.
- Foresee problems and proactively communicate with the Kitchen Manager to offer solutions.
- Communicate with the team to ensure a smooth and successful service.
- Proactively clean, sanitize, and meet all local health code compliance.
- Help Kitchen Manager with closing checklists, temperature logs, HACCP programs
- Strong analytical and problem-solving skills, with the ability to manage and prioritize multiple projects and delegate tasks as appropriate.
- Exceptional organizational skills and attention to detail.
- Ability to work independently with minimal supervision.
- Strong interpersonal skills and demonstrated ability to build and maintain relationships at all levels of an organization.
- Ability to demonstrate discretion, good judgment, tactfulness, and diplomacy.
- Regular, reliable and punctual attendance.
- Strong customer service skills with the ability to work successfully in partnership with other departments.
- Must be able to lift 50 lbs. whenever necessary.
- Ability to work weekends, evenings and holidays as required, and travel between locations as needed.
Experience:
- 2-year formal kitchen experience preferred.
- Excellent record of kitchen performance preferred.
- Must have an interest in wine and winery culture.
Education
- Culinary Arts Degree or the equivalent combination of education and/or 2-years’ experience is preferred.
Professional Requirements (licenses, programs, or certificates):
- Oregon Food Handler Certification (i.e. Oregon food handler card).
- Valid Oregon Food Manager Training Certificate (or ability to complete an Oregon approved course and become certified).
- Oregon recognized food allergen training certificate (or ability to complete an Oregon recognized course and become certified).
- OLCC Service Permit.
- CS, CSW, or W-SET level I, preferred.
Physical Demands & Physical Strength:
The physical demands and physical strength described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Frequently moves food and beverage stock weighing up to 50 pounds across the wine lounge and storage rooms.
- The person in this position frequently moves about the kitchen to access storage and refrigerated areas.
- Must frequently be able to taste and smell dishes to ensure they are in accordance to recipes set forth by Chef de Cuisine.
- Must be able to read food tickets as they print out in the kitchen to produce orders.
- The person in this position frequently communicates with other front of house and back of house staff, gives direction and educates staff members. Must be able to effectively communicate in these situations.
- Constantly utilizes kitchen equipment, utensils and knives to do kitchen prep work.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The work environment for this position has frequent temperature swings as the person in this role will be accessing walk-in refrigerators and work next to kitchen equipment.
Job Type: Full-time
Pay: $17.00 - $18.00 per hour
Benefits:
Shift:
Weekly day range:
- Monday to Friday
- Weekend availability
Work Location: One location