Line Cook - Seasonal

CHANDON California•Yountville, CA

23h•Onsite

About The Position

This role is responsible for creating a high-quality visitor experience by supporting the Head Chef and Sous Chef in implementing individual menu items based on current food trends and regional tastes. The Line Cook will also assist with special event themes/parties outside of regular business hours when needed. Key duties include setting up and stocking food items, preparing food according to recipes, ensuring high quality of plate presentation, and maintaining food temperature and quality upon receipt. The position also involves assisting with ordering, training new employees, and performing other assigned tasks by the Head Chef. Additionally, the Line Cook is expected to represent Chandon professionally, discuss food and wine pairings, and maintain exceptional Brand Home standards, including cleanliness and safety.

Requirements

High School diploma and/or College education is preferred
Culinary School accreditation a plus
Fluent in English language, second language helpful
Minimum 1-year upscale restaurant or winery experience
Teamwork and inter-personal communication oriented
Ability to be self-organized and remain on task with limited supervision
ServSafe certificate preferred
Thorough knowledge food products and food safety, food preparation, nutrition and sanitation principles
Knowledge of different cooking techniques – knife skills
Able to multitask and accomplish all task in timely manner – problem solving
Exemplary customer service standards – teamwork and inter-personal communication oriented
Ability to keep calm under pressure and thrive in a fast-paced, changing environment
Self-motivated, highly organized, positive with a good attention to detail

Nice To Haves

Culinary School accreditation a plus
Second language helpful
ServSafe certificate preferred

Responsibilities

Participate in all training sessions including but not limited to the following topics: Wine + Food, Sales Excellence, Service Excellence and Safety + Security
Actively study and maintain provided training material and information
Provide leadership, based on experience, through changes by identifying/overcoming obstacles and creating efficiencies
Create a High-Quality Visitor Experience
Support Head Chef and Sous Chef in implementing individual menu items based on current food trends and regional tastes created by the Head Chef
Assist with special event themes/parties outside of regular business hours when needed
Set-up and stock food items and other necessary supplies to execute service experiences successfully
Prepare food items by cutting, chopping, mixing, and preparing sauces
Cook food items by grilling, frying, sautéing and other cooking methods to specified recipes and standards
Ensures high quality of plate presentation
Ensure food is received at proper temperature quality
Assist Head Chef and Sous Chef in ordering for station needs
Assist with training of new employees within the kitchen area
Perform food cooking/service
Assist and support culinary staff with all tasks as necessary
Perform other tasks as assigned by Head Chef
Perform food cooking/service as well as consistently discuss benefits of food and wines pairing, by representing Chandon in a professional manner
Provide leadership, based on experience, through changes by identifying/overcoming obstacles and creating efficiencies
Maintain exceptional Brand Home standards, including overall cleanliness and communicating any outstanding repair issues to Experience Manager – take ownership of our assets and act with integrity
Provide clear communication to co-workers regarding Chandon’s responsible hospitality policy and procedure
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage – safety standards
Maintain clean, organized work area according to safety regulation
Work with vendors to ensure kitchen meets all Health Inspection Standards and Requirements
Clean and sanitize cooking surfaces at the end of the shift
Ensure use of FIFO system (First In, First Out)
Maintain system of control for storage temperatures and proper functioning of kitchen equipment
Wash and dry plates and cooking equipment, according to health-code standards