Line Cook

Chiwinery; Washington, Northern (District of Columbia, KY); Hybrid; USD 42,000 - 62,000; Full time

Job summary

District Winery is seeking a Line Cook to join our hospitality team, preparing ingredients and assisting the executive and sous chefs. You will work with kitchen staff to ensure health and safety standards are met, and help maintain kitchen cleanliness and organization.

Responsibilities include food prep, cooking and plating, following recipes, and coordinating with other cooks to deliver high-quality dishes in a timely manner.

Qualifications

• Assist with prep and event work.
• Maintain a clean and sanitary work station.
• Follow opening/closing checklists and kitchen procedures.

Responsibilities

• Prepare ingredients for cooking per recipes and standards.
• Execute dishes with timing and presentation accuracy.
• Adhere to health and safety regulations in all tasks.
• Collaborate with kitchen staff to ensure smooth service.

Skills

Food prep

Cooking & plating

Food safety

Teamwork

Education

Culinary training

Job description

District Winery is a people-first organization. We are a boutique urban winery that prides ourselves in providing high touch hospitality experiences both for our colleagues and our guests. We believe in seasonality, relevancy, authenticity, and soulful hospitality. We believe in the beauty of expertly crafted wines and how they pair with delicious food.

We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food and wine. People that love to learn, share, and tell others about their stories and adventures. If you have the same passion for people, good food, and great wine, then we want you to join our team!

Position Summary

An Line Cook is responsible for preparing food to the exact chef’s specifications and assisting the executive and sous chefs with their daily tasks. Cooks work in close collaboration with kitchen staff and must adhere to established health and safety standards. Cooks also help maintain the cleanliness and organization of the kitchen.

Responsibilities

Food Preparation:

• Prepare ingredients for cooking, including washing, peeling, cutting, portioning, chopping, and storing food
• Weigh, measure, mix and prepare food according to recipes, quality standards, presentation standards and food preparation checklist
• Assist with prep and event work
• Portion food products prior to cooking according to standard portions sizes and recipe specifications
• Understand portions sizes, cooking methods, ingredients, quality standards and kitchen rules, policies and procedures

Cooking & Plating:

• Familiarity with Grill Station, Sauté Station, Garde Manger Station
• Execute dishes according to recipe, presentation, and timing standards.
  Ensure that food comes out simultaneously, in high quality, and in a timely fashion
• Maintain consistency in flavor, texture, and appearance of all plated food
• Coordinate with other cooks to ensure orders are completed efficiently and accurately.

Food Safety & Operations:

• Comply with food handling and sanitation regulations and safety standards
• Maintain a clean and sanitary work station area
• Assist with shift changeover to ensure orders are filled before leaving
• Follow the opening and closing checklists for kitchen stations
• Assist with kitchen inventory and food storage
• Operate kitchen equipment and use kitchen tools
• Stock and put away inventory

Team Support:

• Attend all scheduled employee meetings and training sessions
• Attend professional training sessions as required
• Communicate shortages or issues with product quality to the chef team
• Communicate prep list, product needs, work performed or work needed to the chef team or via prep / production sheet
• In the moment of the service or plate ups following the direction of leaderships, all issues and concerns can be addressed after the service
• Ability to assist and produce quality family meal for the team
• Potentially assist in washing dishes and equipment based on business volume and availability of stewards
• Ability to adapt to special guest requests including but not limited to allergies and aversions
• Other duties as assigned

District Winery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.