Job description
About our Company
We are a premier hospitality company with a 30,000 case DTC operation in the Temecula Wine Country. We are farming over 200 acres with 22 French and Italian varietals under the Bottaia and Ponte Winery labels.
Visit bottaiawinery.com and pontewinery.com to get to know us a little better.
We are looking for experienced, passionate individual to be a part of our team at our Bottaia Winery. We are located on the Ponte Family Estate Ranch which is just east of the Ponte Winery Tasting Room. The Bottaia Tasting Room and Pool Club bring a unique experience to Temecula Wine Country, including new wines, a semi-Olympic size pool, a splash pad for the kids, and 30 cabines (traditional Italian beach changing-rooms), and a poolside bar and café.
Summary:
Compensation: $19.00 hourly
Schedule: Wednesday - Sunday : 11:00 AM - 6:00 PM
Essential Duties and Responsibilities:
- Understands the BOTTAIA values and service standards and adheres to them.
- Ensure the safety of guests and associates.
- Responsible for following the daily prep lists and maintaining prep levels keeping waste to a minimum. Notify Chef of any missing items/ingredients need for next shift.
- Complete prep sheets daily and monitor par levels.
- Prepare and cook according to recipes to produce standardized product.
- Coordinate production activity with the culinary team on duty.
- Keep station clean and sanitized at all times during and at the end of the shift.
- Sweep & mop kitchen at the end of shift, including behind and under equipment and tables.
- Wipe down reach in doors at the end of shift.
- Perform all additional duties required by Executive Chef.
- Understand and adhere to environmental standards set by the winery.
- Ability to treat all associates in a respectful manner.
- Exhibits integrity (honesty and truthfulness).
- Six months experience in medium-to high volume production.
- Knowledge of all federal, state, and local food sanitation requirements.
- Ability to read banquet contracts, follow recipes and Chef’s specs and take direction ensuring product consistency.
- Good knife handling skills.
- Knowledge of basic braising, sautéing, broiling and frying techniques.
- Ability to work in a clean and professional manner while under pressure.
- Able to lift up to 50 lbs.
- Ability to read, write and speak English.
- Must have or have the ability to obtain a Riverside County Food Handler’s Card.
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