Benefits:

Employee discounts

JOB DISCRIPTON: Prep Cook & Dishwasher

Industry: Culinary

Supervised by: Culinary Lead & Tasting Room Manager

Status: Full Time or Part Time, Non-Exempt

Schedule: Must be able to work evenings and weekends and some holidays

Education and/or Experience: At least 1 year of service or culinary experience

Job Summary:

The Prep Cook & Dishwasher is a vital support role within the culinary team, responsible for assisting with food preparation, maintaining kitchen cleanliness, and ensuring smooth day-to-day operations of the kitchen. Reporting to the Culinary Lead and Tasting Room Manager, this position requires the ability to work efficiently in a fast-paced environment while upholding high standards of food safety, sanitation, and hospitality.

Compensation & Benefits

Competitive hourly rate of $18.00 per hour

Eligible to participate in tip pool (up to 40% tip share based on hours worked and company policy)

Employee discounts

Sick leave accrual

Opportunities for career growth

Employee Assistance Program

Requirements, Skills, and Qualifications:

All Employees are expected to follow all policies and procedures outlining standards of attendance, appearance, safety, and aggressive hospitality. Questions concerning policies, procedures or specific job duties should be brought to the attention of your supervisor or manager

Must be over 18 as minors under 18 are prohibited from cleaning, oiling, or repairing power-driven meat processing machines, including slicers, grinders, and mixers

Must be pleasant in dealing with guests and co-workers

Must be able to endure prolonged walking and standing

Must be able to work under pressure

Must be able to lift 50lbs

Demonstrates problem solving ability

Excellent communication skills, oral and written

Washington Food Service and ServSafe Permit required

Responsibilities not limited to but including:

Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other food prep

Follow instruction and/or recipes provided by supervisor

Measure ingredients, prepare sauces, dressings, and simple dishes (like salads) as directed

Check quality and freshness of produce

Undertake basic cooking duties, such as reducing sauces and parboiling food

Set up, maintain, and stock workstations with necessary tools and ingredients

Label, date, and store all food products in compliance with sanitation (ServSafe) guidelines

Clean and sanitize work areas, equipment, and utensils

Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware

Maintains a clean kitchen and keeps dish area organized and free of clutter

Sets up dish stations, including dishwashing machines and sinks

Follow instructions from the Culinary Lead or Tasting Room Manager to complete tasks efficiently

Maintain safety and sanitation standards to provide all employees and guests with a safe environment

Always observe cleanliness of kitchen floor, mopping and sweeping

Always observe safety procedures

Assists in storing food deliveries

Other duties as assigned by the Tasting Room Manager