Line Cook III at LaBelle Winery

Derry, New Hampshire, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

24.0

Posted On

05 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sauté Station, Grill Station, Expediting, Kitchen Safety, Food Preparation, Mentoring, Training, Sanitation, Portion Control, Recipe Adherence, Food Storage, Communication, Organization, Time Management, Teamwork, Food Safety Certification

Industry

Hospitality

Description

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. The role of Cook III will encompass all qualifications of Cook I & II (The role of Cook I & II 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 as well as the "Middle"/expedite position of the hot line. This position will be expected to have the ability to mentor and train new hires and candidates for advancement on all of the aforementioned positions within the kitchen.. Responsibilities include: Thorough 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 Qualifications: High school diploma or GED Three + years of experience as a line cook, restaurant cook, or prep cook Experience in kitchen operations, specifically the ability to train others Certificate in Culinary Arts preferred 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 manager Physical requirements: Ability to lift up to 75 lbs. occasionally Ability to sit/stand for extended periods Ability to climb stairs, ladders Ability to work in a food/wine environment Schedule: Full time, Nights, holidays, weekends Salary: $24/ hr Competitive pay and benefits offered. Health insurance Dental insurance Vision insurance 401k matching Company paid short term disability insurance Company paid Life insurance Paid time off Referral program We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Responsibilities

The Line Cook III is responsible for managing the sauté, grill, and expedite stations while ensuring high standards of food quality and safety. Additionally, the role involves mentoring and training new hires and candidates for advancement within the kitchen.