Events Line Cook


This Events Line Cook is responsible for successfully executing menu items for winery events as designed by the Chef de Cuisine (CDC). 

Reporting Requirements 

This is a part-time position that reports to the CDC and Culinary Supervisor with key interaction with members of every department.

Duties & Responsibilities 

  • Uniformly and efficiently execute final execution and plating of salads, entrees, appetizers and desserts and buffet items based on the design of the CDC
  • Setup, breakdown and clean-up/sanitation of satellite kitchen and corresponding areas
  • Take specific direction on food preparation and presentation
  • Remove & organize all food items from the catering van upon its' arrival
  • Report inventory levels of food items to the Culinary Supervisor and CDC
  • Work quickly and efficiently in a face-paced environment

Professional Requirements 

  • Minimum 1 year kitchen experience or similar culinary school training
  • Must have current ServSafe and/or California Food Handlers Certification
  • Must possess valid driver's license
  • Safe knife skills
  • Health & sanitation knowledge
  • Ability to work effectively in a team
  • Must be proactive, have a sense of urgency and a positive attitude
  • Respectful and effective communication
  • Professional appearance

Work Environment & Physical Demands

  • Must be available 2-3 evenings per week, plus holidays and weekends
  • Walk, stand, bend, kneel, and reach frequently for the duration of the shift
  • Lift and carry up to 50 pounds frequently
  • Drive to/from the offsite kitchen in San Jose to the Winery in Los Gatos, as needed

Part-Time Benefits:

  • Sick Time (1 hour for every 30 hours worked)
  • 50% off Wines!
  • 30% off on Tasting Room Merchandise
  • 40% off Logo wear
  • 20% off Wine Bar Food
  • Employee Referral Program
  • A great place to work!!!

Please include your resume.