Line Cook II

LaBelle Winery•Derry, NH

4d•Onsite

About The Position

The role of Cook II will encompass all qualifications of Cook I (The role of Cook I will encompass basic and/ or advanced preparation tasks as well as production of salads, raw bar platters, pizzas, fried dishes and desserts) as well as; proficiency on sauté and/ or grill station. The successful candidate will be a personable, engaging, highly energetic individual who is outgoing and knowledgeable about wine and food. Attention to kitchen safety, cleanliness, punctuality and organization are a must. Excellent representation of the LaBelle Winery Brand is imperative. Team mentality a must. Must be able to work a flexible schedule, where weekends and holidays and evenings are a must. Must be a team player who will protect the company and its brand in each and every aspect of the job.

Requirements

High school diploma or GED
One to two years of experience as a line cook, restaurant cook, or prep cook
Experience with various cooking methods and procedures
Ability to work in a fast paced environment
Maintain positive attitude at all times
Strong communication and organizational skills, both written and verbal
Food safety certification- food handler

Nice To Haves

Certificate in Culinary Arts preferred

Responsibilities

Basic knowledge of cooking procedures
Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.
Adherence to all company dietary and allergy procedures.
Knowledge of kitchen equipment and safe handling procedures
Assuring compliance with all sanitation, proper food handling skills and other safety guidelines.
Utilize approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Prepare food items consistently, efficiently and adhering to all recipe standards.
Knowledge and adherence to proper food storage such as wrapping, dating, rotation procedures.
Clean prep work areas and equipment.
Follow prep lists created by Chefs
Label and stock all ingredients on shelves so they can be organized and easily accessible.
Prepare cold, grilled and sautéed dishes in accordance with established specifications.
Additional duties as assigned