Sage Hospitality Resources Prep Cook- Wit & Wisdom in Sonoma, California
Wit & Wisdom Tavern
Wit & Wisdom Sonoma is Chef Michael Mina’s first venture into wine country dining, and delivers Mina’s signature flair with a highly curated culinary experience perfect for any time of day. This charming wine country tavern offers American comfort food and a robust wine list nestled in the heart of Sonoma. The restaurant features regional California cuisine cooked on a hearth oven, buoyed by a magnificent wine program as only MINA delivers. Whether enjoying the bocce ball court, the happy hour experience, or a celebratory dinner with friends, Wit & Wisdom is the ideal dining experience for visitors and locals who are looking for a different type of tasting room in wine country.
Opening September 14th, 2020.
Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to chef on duty
Inform chef on duty immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the chef or manager-on-duty.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Comply with nutrition and sanitation regulations and safety standards
Report any safety issues to the chef on duty
Maintain a positive and professional approach with coworkers and customers
High school education or equivalent experience.
Minimum one-year food service or related work.
- Requires an ability to work as a team member and an ability to communicate with kitchen staff.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must have moderate hearing to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Lifting, pushing, pulling and carrying. Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.
Mobility: Regularly moves all around kitchen.
Continuous standing: To complete a task, may be stationary for short periods of time.
Periodic climbing required.
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Position Type: Regular Full-Time
Property : The Lodge at Sonoma
Address : 1325 Broadway
City : Sonoma
State : California
EOE Protected Veterans/Disability