Line Cook South Coast Winery Resort & Spa

Temecula, CA, USA|

Job Overview

Compensation

Hourly

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 renowned luxury resort and winery located in the heart of California's wine country. Known for its stunning vineyard landscapes, exquisite wine tastings, and exceptional hospitality services, this resort offers guests a unique blend of relaxation and entertainment in a picturesque setting. The resort boasts elegant accommodations, a full-service spa, and award-winning culinary experiences that highlight local flavors and premium ingredients. Dedicated to delivering top-notch guest experiences, South Coast Winery Resort & Spa continuously attracts visitors seeking a refined and memorable getaway.

The resort's culinary team plays a crucial role in maintaining i... Show More

Job Requirements

High school diploma or equivalent
minimum of two years experience in a full-service kitchen environment
knowledge of food safety and sanitation protocols
ability to work in a fast-paced environment
strong communication skills
ability to follow instructions from Executive or Sous Chef
physical stamina to stand and work for extended periods
flexibility to work various shifts including weekends and holidays

Job Qualifications

Minimum of two years experience working in a fast-paced, full-service kitchen
experience in fine dining and pastry preferred
ability to prepare food according to recipes and quality standards
knowledge of nutrition, sanitation, and safety regulations
strong teamwork and communication skills
ability to maintain a clean and organized workstation
skilled in using kitchen tools and equipment
commitment to food quality and presentation
willingness to learn and adapt
professionalism and positive attitude in the kitchen

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 standards
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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