Right across the hall from Cassia is this chic wine bar  and shop that opened in July 2015. Co-owned by Rustic Canyon Family Wine Director Kathryn Coker and her husband Tug, you can come for a glass of champagne and a meal, buy a special bottle for a friend, stock your wine cellar and attend weekly Sunday tastings. There are 250+ wines to choose from curated by Kathryn and Sommelier Randall Middleton, alongside seasonal cocktails and mocktails from Bar Manager Jonah Atkins. The all-day menu by Chef de Cuisine Sheyna McCallister pulls influences from the team’s favorite French and Spanish wine bars, with a variety of seasonal composed plates, snacks and charcuterie & cheese.

Job Description:

The AM Line cook must accurately and efficiently perform a variety of duties including properly storing and receiving product, washing and preparing ingredients, following recipes and supporting the chef and line cooks. Each line cook is responsible for working quickly and efficiently to support the team and ensure that the chef’s standards are maintained. 

Duties and responsibilities: 

As a Line Cook, your job responsibilities include, but are not limited to:

• Food preparation to include fruits, vegetables, meat and fish.
•  Assists with receiving the morning delivery including labeling, storing and rotating product.
• Assumes 100% responsibility for quality of products prepped. 
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 
• Maintains a clean and sanitary work station area including tables, shelves, sauté burners, convection oven, flat top range and refrigeration equipment. 
• Handles, stores and rotates all products properly. 
• Follows prep list accordingly and completes all tasks in a timely fashion maintaining the highest of quality standards.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen. 
• Performs other related duties as assigned by the Chef or Sous Chef.

Requirements:

• Required to be available for work on Saturday and Sunday 10am - 4pm
• Ability to work quickly and efficiently without compromising quality
• Strong communication skills.
• Ability to follow verbal instructions in English. 
• Fundamental understanding of sanitation, cleanliness and personal hygiene. 
• California Food Handler’s card .
• Regular, predictable and reliable attendance.
• Excellent attention to detail .
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary to perform the job.

Physical Demands:

• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.

Working Conditions:

• Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the work load and staffing. Must be willing to work evenings, weekends and holidays.

Uniform Requirements:

• Clean non-slip shoes
• Clean pants 
• Clean shirt
• Clean Chef Coat (provided)
• Clean Apron (Provided)
• Hairnet or hat (no logos or writing)