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We are a successful neighborhood wine bar on 23rd and Johnson in NW Portland who needs one more like-minded teammate to work beside us. We are serious about quality food, taking care of our team, knowing our guests, our sense of humor, and passion for the rush and a successful shift!
This position requires: at least three years of line/prep cooking experience, a positive and outgoing personality, willingness to do what needs to be done on any shift and a drive to learn every day, and a gut sense of urgency. If you feel you are a good fit for this position, we would like to meet you.
• Three years of previous experience
• Excellent knife skills and the ability to demonstrate sound culinary techniques, practices, and sanitation
• Ability to prepare a la carte meals by utilizing fresh products to create dishes from established recipes
• Valid food handler’s permit
• Culinary degree and/or apprenticeship are preferred
• Ability to stand, bend and lift up to 40lbs
• Willing to work evenings, weekends, and holidays
Responsible for kitchen operations and production in conjunction with the kitchen manager. Ensures all food production is prepared to quality standards established by the kitchen manager.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Supervises kitchen, prep and dish area to ensure prep for service and production during service. Helps coordinate activities concerning food preparation, kitchen, and storage areas including ordering in advance for production, maintaining regular cleaning of all BOH areas, and management of storage and refrigeration areas.
Monitors safety and sanitation practices and procedures. Checks refrigerators/coolers and dry storage areas for cleanliness and orderliness, and provides direction/takes action as necessary.
Assists with setting up food production line by checking the work table, station and line freezer/ coolers to ensure they are properly stocked during and after service.
Assists with setting up production cycles, ensuring proper inventory levels are available, and sends orders to back up or replenish items as necessary. Provides management with inventory sheet for ordering of products.
Closes kitchen at the end of the business day, securing product, counting and recording inventory levels of specific items and supervises cleaning by shift personnel.
Is knowledgeable with Taste menu, food, and wine philosophies and is willing to learn our company culture.
Advises management of any operational or employee relations issues needing resolution.
Position is Full Time and requires regular, reliable attendance, effort, and interest in personal and professional growth.
Carries out responsibilities in accordance with the organization’s policies and applicable OLCC laws. Responsibilities include planning, assigning, and directing work on a shift basis. Exhibits a ownership mentality towards a customer centric approach to a wine bar concept.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, meet deadlines, and have reliable attendance. The requirements listed below are representative of the knowledge, skill and/or ability required.
EDUCATION and/or EXPERIENCE
Basic wine and culinary education a must, all training, past work experiences, and schooling considered. Contactable work history & references a must. Computer knowledge is desirable.
Ability to read, analyze, and interpret common measurements, and recipes. Must be able to effectively give direction, respond to questions, engage and carry a conversation with customers.
Ability to apply concepts such as fractions, percentages, ratios and proportions. Working knowledge of basic hospitality accounting practices a plus.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to exert well paced mobility for periods in excess of 4 hours in length.
Must have the ability to lift pots, pans, etc., up to 40 lbs in weight. While performing the duties of this job, the employee is regularly required to use hands to handle or feel. The employee frequently is required to stand, walk, reach with hands and arms, and taste or smell. The employee frequently is required to stoop, kneel, or crouch.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Moderate noise level.