Line Cook

LaBelle Winery•Derry, NH

3d•$20 - $24•Onsite

About The Position

Successful candidate will be a personable, engaging, highly energetic individual who is outgoing and knowledgeable or possesses the desire to learn 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. The role of a Line Cook will encompass basic and/ or advanced preparation tasks as well as production of salads, raw bar platters, pizzas, fried dishes and desserts as designated by position within the kitchen and physical location (Amherst/ Derry).

Requirements

Must possess a desire to work efficiently and urgently to complete daily tasks
Must have knowledge of proper knife skills
Knowledge of basic cooking procedure
Teamwork mentality
Clear verbal and written communication skills
Complete knowledge of preparation and production requirements in assigned duties
Ability to receive direction from supervisors, and willingness to learn
Ability to work reliably while unsupervised at times
Consistent attendance and good attitude
Food safety certification- food handler
1+ years culinary experience

Nice To Haves

Knowledgeable or possesses the desire to learn about wine and food.

Responsibilities

Preparation of simple dishes such as salads, raw bar platters, pizzas, and desserts.
Follow prep lists created by Chefs
Ensures that the daily prep tasks are completed prior to service.
Follows basic recipes and/or product directions.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Knowledge of kitchen equipment and safe handling procedures
Assuring compliance with all sanitation, proper food handling skills and other safety guidelines to include allergen procedure.
Utilize approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Knowledge and adherence to proper food storage such as wrapping, dating, rotation procedures.
Label and stock all ingredients on shelves so they can be organized and easily accessible.
Clean and sanitize work stations and equipment and must follow all company and regulatory rules and procedures.
Additional duties as assigned.
Will be supervised by superiors at all times.