AMVETS Jobs

Culinary Team Member

Position Summary:

Culinary Team Members are a part of production operations. Responsible for prepping ingredients, preparing recipes, building menu items, and the plating of food delivered to the customers of Fenton Winery & Brewery as well as assist in keeping the kitchen running smoothly and efficiently.

Supervisor: Chris Koskinen

FLSA Status: Part or Full time; Hourly non-exempt

Essential Duties and Responsibilities (other duties may be assigned):

• Learn FWB recipes, menu item building, and plating standards of operation.
• Learn FWB procedures of ingredient prep and complete daily prep lists.
• Operate, use, and clean various kitchen equipment safely and accurately.
• Consistently execute food menu items accurately and to FWB quality standards.
• Protect FWB and customers by maintaining cleanliness and complying with food sanitation requirements by properly handling food and ensuring correct storage.
• Assist with inventory checks and complete food storage logs.
• Be a team player and assist other Team Members when needed to ensure smooth and efficient operations everywhere on the property.
• Have an awareness of property events and special operational changes on a daily and weekly basis.
• Provide flexibility and forward thinking in your position.
• Stay positive, take pride, and stay focused on shift.
• Be open to cross training and learning other job positions.

Core Competencies:

• Teamwork -- Balances team and individual responsibilities; puts success of team above own interests; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; supports everyone's efforts to succeed; always willing to assist team members.
• Safety and Quality -- Observes safety and security procedures; Demonstrates accuracy and thoroughness; monitors own work to ensure quality.
• Quantity -- Be driven and meet productivity standards; completes work in a timely manner; strives to increase productivity; perform in a fast-paced environment.
• Adaptability -- Adapts to changes in work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays, or unexpected events.
• Dependability -- Know schedule and arrive on time; adhere to dress code and all policies and procedures; responds to management direction; takes responsibility for own actions; commits to long hours of work when necessary to reach goals.
• Initiative -- Assesses own strengths and weaknesses; pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others; asks for and offers help when needed.

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• Current enrollment in a culinary program or two years of work experience in a relatable industry.
• Serve-safe certification and Serve-Safe Allergy certification is a plus.

Skills:

• Ability to accurately measure and weigh liquids and solids.
• Ability to solve practical problems and deal with a variety of variables.
• Ability to read and interpret a variety of instructions furnished in written, oral, diagram or schedule form.

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