SV-Line Cook

At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen.

Requirements

• Responsible for cooking and preparing food items according to given recipes
• Ensure that all food products have been prepared correctly before cooking, plating, and presentation
• Maintain the highest level of food quality possible
• Follow and maintain outlined cook times for all prepared items
• Maintain a clean and safe kitchen and work environment
• Clean and organize the walk-in, dry storage and freezer areas on a regular basis
• Follow all health and safety regulations
• Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner
• Clean and maintain all equipment and utensils necessary for job performance
• Report any issues with equipment immediately to supervisor
• Arrive on time for scheduled shifts, ready to work in proper uniform
• Follow proper storage and rotation procedures, as well as sanitation guidelines
• Label and date all products prepared
• Communicate and work together with coworkers and management in a friendly and enthusiastic manner
• Follow management's instructions and suggestions
• Respond to verbal requests from other kitchen staff members in a timely and professional manner
• Able to read and understand tickets, including menu items and modifications
• Assemble/dismantle workstation in a timely manner
• Maintain cleanliness of station during shift

Benefits

• FLEXIBLE SCHEDULES
• INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met
• 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met)
• WINE COUNTRY TRIPS EVERY QUARTER
• WSET / SOMMELIER CERTIFICATION
• Competitive pay from 19$ to 22$ per hour depending on experience