Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $20.00 - $22.00
Work Schedule
Flexible
Benefits
401(k)
competitive salary
Dental Insurance
Employee Discounts
Flexible Schedule
Health Insurance
Opportunity for advancement
Paid Time Off
Training & development
Vision Insurance
Wellness resources
Job Description
South Coast Winery Resort & Spa is a distinguished luxury resort located in Temecula, California, and is part of the esteemed Carter Hospitality Group, LLC. Established in 2011, Carter Hospitality Group is a family-owned company with a robust portfolio that includes four high-end hotels and resorts as well as three wineries located across the United States. With properties like the South Coast Winery Resort & Spa, Carter Estate Winery and Resort in Temecula, and Carter Creek Winery Resort & Spa in Texas Hill Country, the group is known for its commitment to excellence, exceptional guest experiences, and unique environments where... Show More
Job Requirements
- minimum of two years experience working in a full service, fast pace kitchen
- ability to work in a fast-paced environment
- ability to follow instructions from executive or sous chef
- compliance with health and safety regulations
- ability to handle kitchen tools and equipment safely
- strong attention to detail
- ability to maintain cleanliness and sanitation
- good physical stamina
- flexible availability
- positive and professional attitude
Job Qualifications
- minimum of two years experience working in a full service, fast pace kitchen
- fine dining experience desired
- pastry experience desired
- knowledge of nutrition and sanitation regulations
- ability to follow recipes and culinary instructions
- skillful use of kitchen hand tools and machines
- good communication and teamwork skills
- ability to maintain a clean and organized kitchen environment
- understanding of industry trends and best practices
Job Duties
- set up and stock station with all necessary supplies
- prepares food for service to include chopping vegetables, butchering meat, or preparing sauces
- cooks menu items in cooperation with the rest of the kitchen staff
- answer, report and follow Executive or Sous Chef's instruction
- clean up of station and takes care of leftover food
- stocks inventory appropriately
- ensures that food comes out simultaneously, in high quality and in a timely fashion
- complies with nutrition and sanitation regulations and safety standard
- maintains a clean, organized, and safe kitchen
- ensures all sanitation procedures are being followed
- ensures adherence to all health and safety regulations and procedures
- skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision
- possesses and maintains thorough understanding of industry and stays abreast of industry trends
- performs other duties as assigned by the Executive Chef or Sous Chef
- maintains a positive and professional approach with coworkers and customers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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