Line Cook/Prep/Dishwasher

Description

The Line Cook supports day-to-day culinary operations at Charleston Peak Winery through food preparation, cooking, receiving, cleaning, and consistent food quality across winery, tasting room, restaurant, and event operations. This position works under the direction of the Executive Chef and designated kitchen leadership, including the Junior Sous Chef when applicable.

Specific Duties

Food Preparation & Service

Prepare, portion, and cook food items according to established recipes and quality standards for tasting room, restaurant, private events, and other winery operations.

Set up and maintain workstations and mise en place; execute menu items accurately during service, maintaining quality, temperature, and presentation.

Complete opening, service, shift-change, and closing duties; adapt to changes in volume and business needs.

Coordinate timing and preparation with the culinary team and front-of-house staff to support timely, accurate service.

Communicate shortages, quality concerns, or equipment issues to kitchen leadership.

Recipe & Menu Support

Assist the Executive Chef and culinary team with recipe testing, menu development, and seasonal updates.

Accurately follow established recipes and preparation procedures to maintain consistency.

Receiving, Storage & Inventory

Receive, verify, and properly store deliveries according to food safety requirements; notify leadership of discrepancies.

Label, date, and rotate food and supplies using FIFO practices; monitor stock levels and assist with inventory counts.

Help minimize food waste through proper storage, portioning, and communication.

Cleaning, Sanitation & Teamwork

Maintain a clean, organized, sanitary kitchen and share dishwashing and cleaning duties across the team.

Follow established food safety, sanitation, and health department requirements.

Support other kitchen team members as needed and maintain a positive, professional, team-oriented attitude.

Participate in kitchen meetings, training, and recipe testing as requested.

Equal Employment Opportunity

Charleston Peak Winery is an equal opportunity employer. All qualified applicants and employees will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, or any other characteristic protected by applicable federal, state, or local law, including Nevada Revised Statutes Chapter 613. Charleston Peak Winery does not discriminate against employees or applicants for inquiring about, discussing, or disclosing their own wages or the wages of another employee.

Requirements

Professional Requirements

Previous experience working in a professional kitchen or culinary environment.

Working knowledge of cooking techniques, food preparation, knife skills, and kitchen equipment.

Ability to follow recipes, portioning standards, and plating guidelines accurately and efficiently.

Knowledge of food safety, sanitation, and proper food handling practices.

Strong organizational skills, attention to detail, and effective communication with kitchen and front-of-house teams.

Positive attitude, strong teamwork mindset, and ability to take direction and respond professionally to feedback.

Flexibility to work mornings, evenings, weekends, holidays, and special events based on business needs.

Must be at least 18 years of age.

Must have reliable transportation to and from work.

Food handler or applicable food safety certification preferred, or ability to obtain as required.

Physical Requirements

Ability to stand, bend, reach, and perform repetitive kitchen tasks for extended periods.

Ability to lift and carry up to 50 pounds.

Ability to safely work around hot equipment, open flames, sharp utensils, and wet surfaces.

Ability to work in hot and cold environments, including refrigeration and freezer areas.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.