Outdoor Kitchen Chef - Great Hours at NASHOBA VALLEY SPIRITS, LTD

Bolton, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

22.0

Posted On

21 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Food Service Operations, Team Supervision, Flat Top Operation, Fryer Operation, Convection Oven Operation, Expediting, Food Preparation, Organization, Food Safety, Sanitation, High-Volume Service, Communication, Teamwork, Efficiency

Industry

Description

Kitchen Lead – The Knoll Kitchen Nashoba Valley Winery | Bolton, MA Full-Time, Seasonal (Mid-April – End of November) $22/hour + tips (Guaranteed minimum $26/hour) Tips typically range from $4–$12/hour depending on volume and season. About The Knoll Kitchen The Knoll Kitchen is a key part of Nashoba Valley Winery’s outdoor guest experience, serving fast-casual food to visitors enjoying the vineyard, beverages, and live events. This is a high-volume, outdoor kitchen focused on delivering quality food quickly and consistently. The operation includes multiple stations such as a flat top, fryer, convection oven, cold station, and expo line. We’re looking for a hands-on Kitchen Lead who thrives in a fast-paced environment and can balance efficiency, organization, and team leadership. Position Overview The Kitchen Lead oversees daily food service operations at The Knoll Kitchen, taking ownership of both execution and team coordination. Weekends (Fri–Sun): Lead a small team during high-volume service Weekdays (Mon & Thurs): Focus on prep, organization, and kitchen readiness This is an active, working leadership role—you’ll regularly run a station or manage the expo line while keeping the kitchen operating smoothly. Schedule (Required) Thursday – Monday Thursday: 10:30 AM – 7:30 PM Friday: 10:30 AM – 7:30 PM Saturday: 10:30 AM – 7:30 PM Sunday: 10:30 AM – 5:30 PM Monday: 10:30 AM – 5:30 PM Full-time seasonal role (Mid-April through End of November) Must be comfortable working outdoors Must be able to stay on your feet for 8–10 hour shifts Key ResponsibilitiesLeadership & Service Lead kitchen operations during peak weekend service Supervise and support a team of 2–6 staff members Maintain strong communication and service flow Ensure consistent food quality, speed, and presentation Step into any station or run expo as needed Kitchen Operations Set up and break down stations efficiently Maintain proper stocking and PAR levels Keep the kitchen clean, organized, and running smoothly Uphold food safety and sanitation standards Stations (All-Around Capability) You should be comfortable working or supporting: Flat Top Fryer Convection Oven Cold Station Expo / Expediting Weekday Focus (Mon & Thurs) Kitchen prep, organization, and labeling Equipment cleaning (fryers, refrigeration, etc.) Light food prep Preparing the kitchen for weekend volume Occasional guest-facing food service Guest Interaction Hand off orders and assist guests at the pickup window Answer basic menu questions Deliver food when needed Maintain a friendly, efficient guest experience What We’re Looking For Previous kitchen or food service experience required Strong organization and attention to detail Ability to perform under high-volume pressure Solid understanding of food safety practices Ability to work both independently and as a leader Comfortable in an outdoor, fast-paced environment Strong communication and teamwork skills Why Work With Us Beautiful vineyard setting with a unique outdoor atmosphere Energetic, team-oriented environment Consistent, reliable seasonal schedule Opportunity to build leadership experience in a growing operation Benefits & Perks Tipped position (guaranteed minimum earnings) Employee discount Full-time seasonal hours

Responsibilities

The Kitchen Lead oversees daily food service operations at The Knoll Kitchen, taking ownership of execution and team coordination, including leading service during high-volume weekends and focusing on prep during weekdays. This is a working leadership role requiring the individual to regularly run a station or manage the expo line while ensuring smooth kitchen operation.