Station Cook

Reporting to the Management Team, and working under the direction of the Sous Chef, the Station Cook is responsible for the set-up and cleanliness of given station.   What you will own & improve   Practicing of holding and storage operations, stocking and food rotation, and guaranteed food service sanitation standards are met Preparing menu items during service Full awareness of all menu items, their recipes, method of production and presentation standards Personally responsible for hygiene, safety, and correct use of equipment Carry out any other duties as required by management   What you will learn   Build a guest-first approach to hospitality. Embracing a brand culture that fosters empowerment and decision making to create and maintain positive guest experience. Advanced wine and culinary product knowledge, specifically regarding the life cycle of a Winery (grape growing, harvesting, wine production and wine sales) and the seasonal changes of a Restaurant. What you already know   Catering, banquet, or group menu experience in an asset Flexible schedule including the ability to workdays, evenings, weekends, holidays, and extended shifts Minimum 2 years experience in a high-volume kitchen Valid Food safe certification Valid drivers license