Winery Kitchen Line Cook — Creative, Fast-Paced

Amaterra Kitchen + Social Club; Bend (OR); On-site; USD 38,000 - 58,000; Full time

Benefits offered by this job

On-Demand pay

Paid time off

Learning opportunities

Recognition programs

Health benefits

401K match

Wellbeing program

Supplemental insurance

Job summary

Amaterra Kitchen + Social Club in Bend, OR seeks a line cook to contribute to a high-quality operation under the Executive Head Chef. You’ll bring creativity to distinctive dishes while upholding food safety, sanitation, and product standards to deliver an extraordinary dining experience for our members and guests.

This role requires two years of culinary training or related kitchen experience, experience on hot and cold stations, and the ability to work flexible days and hours in a fast-paced

Qualifications

• Two years of culinary training or related kitchen experience.
• Experience in gourmet, casual fine dining, or scratch kitchens.
• Experience working both hot and cold stations.
• Strong knowledge of food safety, sanitation, food products, and equipment.

Responsibilities

• Set up stock stations with all necessary supplies.
• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food is prepared and served in a timely and consistent manner; maintain cleanliness and organization of the workstation and kitchen.
• Communicate clearly with other kitchen staff and front-of-house team.
• Help with cleaning duties at the end of shifts or as directed.
• Report any equipment issues or shortages to the supervisor.

Skills

Culinary training or experience

Gourmet/casual fine dining

Hot & cold stations

Food safety & sanitation

Job description

Amaterra Kitchen + Social Club in Bend, OR seeks a line cook to contribute to a high-quality operation under the Executive Head Chef. You’ll bring creativity to distinctive dishes while upholding food safety, sanitation, and product standards to deliver an extraordinary dining experience for our members and guests.

This role requires two years of culinary training or related kitchen experience, experience on hot and cold stations, and the ability to work flexible days and hours in a fast-paced