CHARCUTERIE COOK

About our Company: Located in Sherwood, just 17 miles from downtown Portland we are conveniently located right at the gateway of Willamette Valley wine country. Specializing in estate grown wines from our 45-acre property, we cater to our local community and offer tasting rooms with extended hours and breathtaking views. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Summary: The Cook II is responsible for setting up and operating the kitchen to efficiently prepare charcuterie boards, paninis, and artisanal flatbreads. This role ensures compliance with health and food safety standards while maintaining a clean and organized kitchen and dish area. Compensation: $26.00-$27.00 hourly Benefits Per Company Plan Details: Medical 401k Matching Plan 3 Weeks of PTO 2 paid Holidays (Thanksgiving + Christmas) *The terms and conditions associated with each Benefit are outlined in the Employee Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits* Essential Duties and Responsibilities: Prepare daily prep sheets, monitor inventory, and establish par levels based on upcoming reservations Follow daily prep lists, maintain appropriate prep levels, minimize waste, and notify management of missing items or ingredients needed for upcoming shifts Organize refrigerators and all kitchen storage areas Keep workstations clean and sanitized throughout the shift and at closing Wipe down, sweep, and mop the kitchen at the end of each shift, including behind and under equipment, tables, and reach-in doors Maintain accurate temperature logs for all refrigerators and freezers Plan for busy service periods and ensure adequate inventory and organization to support kitchen efficiency Communicate operational issues to the management team for prompt resolution Check food and ingredients for freshness and quality Prepare menu items including meat and cheese boards, flatbreads, paninis, and fondue based on a rotating menu Arrange and garnish dishes as directed Work efficiently under pressure and within required timeframes Ensure kitchen equipment and tools are properly cleaned and maintained Demonstrate professional conduct and adhere to established company values and service standards Support front-of-house staff by responding quickly to guest requests Understand and follow current environmental, health, and safety practices Perform additional duties as assigned by management Knowledge, Skills and Abilities: Food Handlers Permit required or must be willing to obtain. Good knife handling skills. Good knowledge of basic vegetable, cheese and meat prep with attention to detail. Thorough experience with hot and cold food preparation and equipment including slicers, mixers and ovens. Ability to work in a clean and professional manner while under pressure. Good working knowledge of accepted sanitation standards and health codes. Physically willing and able to stand for long periods of time, move quickly to keep up with the demand, and lift/move 40+ lbs. Willing and able to work well under pressure and in a high paced work environment. Ability to multitask and maintain an organized kitchen. Fluent in English. Must be a naturally clean and tidy person. Must have strong organizational skills with attention to detail. A positive and hardworking team player.