Job description

Alexandria Nicole Cellars is a family-owned Winery and Vineyard located in the heart of Washington’s Wine Country. As a boutique winery, we produce small-lot of handcrafted wines from our Estate Vineyard, Destiny Ridge is located in the Horse Heaven Hills.

To be considered, please include a cover letter.

Job Description:
We are looking for a self-motived individual who will thrive in a new environment and can be flexible and adaptable. The Chef de Cuisine position would be full-time and work from our Woodin Creek location in Woodinville. This person would be responsible for the daily operations of the kitchen and provide professional leadership as the lead to the kitchen personnel. The Chef de Cuisine will work closely with management and provide creative ideas to enhance our menu. They will oversee all food preparations and see that the presentation meets our specifications and commitment to quality. They will also be responsible for maintaining a safe, orderly, and sanitized kitchen. The Chef de Cuisine will report directly to the Tasting Room Manager and Assistant Tasting Room Manager.

Expectations:

• Ability to prioritize multiple tasks and complete them on a timely basis.
• Excellent attention to detail and accuracy.
• Available to work a varied schedule.
• Internal compass for integrity, personal responsibility, honesty, and the ability to make good choices.
• Possess a desire to do everything well.
• Result-oriented; people with a high EQ, good common sense.

Duties and Responsibilities: (include the following, but not limited to)

• Prepares daily production list.
• Verifies that kitchen staff follows all recipes and portion servings correctly.
• Keeps kitchen, dish, and storage areas clean and organized.
• Place food and supply orders as directed.
• Receives products by verifying invoices and freshness/quality of merchandise.
• Ensure that all food handling and safety guidelines are being followed.
• Collaborates with management for the creation of new menu items.
• Create event menu(s), menu items, and pricing. Coordinate with customers and management.
• Work at events as needed.
• Bring new ideas, menu items, needed, etc. to weekly meetings.
• Manage costs and waste.
• Weekly, monthly, and annual invebtory.
• Create or assist in the creation of a binder with recipes and how plates should be prepared.
• Sets excellent customer service and work standards.
• Actively interacts and engages with the front-of-house team.
• Participates in training and providing printed materials for new menu items to the team.
• Actively interacts and engages with customers (when time allows).
• Communicates daily with Management.
• Performs additional responsibilities, although not detailed, as requested by the management team.

Qualifications and Skills:

• High School Graduate or GED
• Culinary degree required
• Minimum of four years experience in a kitchen or restaurant environment as a Chef or kitchen lead
• Diverse knowledge of food preparation and production
• Works well under pressure and in fast-paced environments
• Professional communication skills, oral and written.
• Proficient in MS Word, Excel, etc.
• Self-starter, clear communicator, positive team player, multi-tasker.
• Must be able to work irregular hours.
• Food Handlers Card
• Must be able to lift up to 50lbs.

Compensation:

• Full-time hourly.
• Hourly wage would be $18-$22 per hour plus tips (anywhere from $5-$10 extra per hour from tip pool).

Job Type: Full-time

Pay: $18.00 - $22.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• 8 hour shift
• Day shift

Weekly day range:

• Weekend availability

Work setting:

• Bar

Education:

• High school or equivalent (Preferred)

Experience:

• Kitchen: 2 years (Required)
• Restaurant: 1 year (Required)
• Tasting Room: 1 year (Preferred)

License/Certification:

• MAST Permit (Preferred)
• Food Handler Certification (Preferred)

Work Location: One location

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