{"schemaVersion":"jobsearcher.job.v1","id":"ef3e917fbdfeef64e5d629b4","url":"https://jobsearcher.com/jobs/ef3e917fbdfeef64e5d629b4","canonicalUrl":"https://jobsearcher.com/jobs/ef3e917fbdfeef64e5d629b4","title":"LINE COOK","description":"About our Company:\n\nPonte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery and surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.\nWe have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.\n\nSummary:\nThe Cook II/Line Cook will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality.\n\nCompensation: $21.50 hourly\n\nBenefits:\nHealth, Dental + Vision\n401K Matching\n3 Weeks of PTO\n2 paid holidays (Thanksgiving + Christmas)\nEssential Duties and Responsibilities:\nPrepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.\nResponsible for prepping and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels.\nButcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.\nWork at the Broiler and Pizza station.\nPrepare soups, sauces, and creates specials that exceed the guest’s expectations.\nSuggest and create new menu items that exceed the guest’s expectations.\nResponsible for cleanliness of the entire kitchen, including small and large equipment.\nCheck in deliveries ensuring food quality and accuracy of orders.\nAssist Executive Chef in the absence of the Sous Chef/Lead Line Cook/Supervisor.\nPerform all additional duties as requested by Executive Chef and Sous Chef.\nUnderstand and adhere to environmental standards set by the Hotel.\nUnderstands the Ponte values and service standards and adheres to them.\nEnsure the safety of guests and associates.\nBring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.\nMaintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.\nDaily checkout with Chef before the end of shift.\nPerform any additional duties as requested by the supervisor or manager.\nKnowledge, Skills and Abilities:\nHigh School Diploma or GED\n2-4 years of related experience.\nUnderstand how to use, operate and care of all kitchen equipment.\nKnife skills and cooking terms essential.\nDemonstrates excellent knowledge of all stations on the line.\nKnowledge of basic meat, poultry and fish butchering.\nKnowledge of basic braising, sautéing, grilling, broiling and frying techniques.\nFluent in English (reading, writing and speaking)\nExcellent communication skills\nHas attention to detail and the ability to follow direction and abide by standard operating procedures.\nAbility to focus for an entire shift, trouble shooting and prioritizing skills.\nAbility to lift up to 50 lbs.\nAbility to work in high temperatures.\nMust have or have the ability to obtain a Riverside County Food Handler’s Card.\nMust be able to work weekends and holidays.\n\nCompany Standards:\nUnderstand the Ponte Values and Service Standards.\nEnsure the safety of guests and associates.\nFollow the environmental standards set by the Company\nTreat all associates and guests in a respectful manner.\nExhibit integrity (honesty and truthfulness).","company":"Wineroadvintners","rawCompany":"wineroadvintners","city":"Temecula","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-08-03T18:57:49.404Z","occupations":[{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-2019.00","title":"Cooks, All Other","slug":"cooks-all-other"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"721110","title":"Hotels (except Casino Hotels) and Motels","slug":"hotels-except-casino-hotels-and-motels"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"LINE COOK","description":"About our Company:\n\nPonte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery and surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.\nWe have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.\n\nSummary:\nThe Cook II/Line Cook will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality.\n\nCompensation: $21.50 hourly\n\nBenefits:\nHealth, Dental + Vision\n401K Matching\n3 Weeks of PTO\n2 paid holidays (Thanksgiving + Christmas)\nEssential Duties and Responsibilities:\nPrepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.\nResponsible for prepping and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels.\nButcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.\nWork at the Broiler and Pizza station.\nPrepare soups, sauces, and creates specials that exceed the guest’s expectations.\nSuggest and create new menu items that exceed the guest’s expectations.\nResponsible for cleanliness of the entire kitchen, including small and large equipment.\nCheck in deliveries ensuring food quality and accuracy of orders.\nAssist Executive Chef in the absence of the Sous Chef/Lead Line Cook/Supervisor.\nPerform all additional duties as requested by Executive Chef and Sous Chef.\nUnderstand and adhere to environmental standards set by the Hotel.\nUnderstands the Ponte values and service standards and adheres to them.\nEnsure the safety of guests and associates.\nBring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.\nMaintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.\nDaily checkout with Chef before the end of shift.\nPerform any additional duties as requested by the supervisor or manager.\nKnowledge, Skills and Abilities:\nHigh School Diploma or GED\n2-4 years of related experience.\nUnderstand how to use, operate and care of all kitchen equipment.\nKnife skills and cooking terms essential.\nDemonstrates excellent knowledge of all stations on the line.\nKnowledge of basic meat, poultry and fish butchering.\nKnowledge of basic braising, sautéing, grilling, broiling and frying techniques.\nFluent in English (reading, writing and speaking)\nExcellent communication skills\nHas attention to detail and the ability to follow direction and abide by standard operating procedures.\nAbility to focus for an entire shift, trouble shooting and prioritizing skills.\nAbility to lift up to 50 lbs.\nAbility to work in high temperatures.\nMust have or have the ability to obtain a Riverside County Food Handler’s Card.\nMust be able to work weekends and holidays.\n\nCompany Standards:\nUnderstand the Ponte Values and Service Standards.\nEnsure the safety of guests and associates.\nFollow the environmental standards set by the Company\nTreat all associates and guests in a respectful manner.\nExhibit integrity (honesty and truthfulness).","datePosted":"2026-08-03T18:57:49.404Z","dateModified":"2026-08-03T18:57:49.404Z","hiringOrganization":{"@type":"Organization","name":"Wineroadvintners","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Temecula","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"ef3e917fbdfeef64e5d629b4"},"url":"https://jobsearcher.com/jobs/ef3e917fbdfeef64e5d629b4"}}