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Kitchen Steward 

About the Organization Created in 1978 by Baron Philippe de Rothschild and Robert Mondavi, Opus One remains committed to realizing our founders' dream of bringing to life one unique wine that expresses the seamlessly blended personality and character of each family. With a great sense of pride in our work to realize this dream, the people of Opus One bring profound dedication and unsurpassed attention to detail in our daily work. We care deeply for the quality of our relationships within the winery, with our trade partners and with our customers.  
Description

COMPANY OVERVIEW

Created in 1978 by Baron Philippe de Rothschild and Robert Mondavi, Opus One remains committed to realizing our founders’ dream of bringing to life one unique wine that expresses the seamlessly blended personality and character of each family. With a great sense of pride in our work to realize this dream, the people of Opus One bring profound dedication and unsurpassed attention to detail in our daily work. We care deeply for the quality of our relationships within the winery, with our trade partners and with our customers.

SUMMARY

The Kitchen Steward is responsible for maintaining cleanliness of all aspects of the Kitchen. This includes proper cleaning and storage of all china, flatware, cutlery and silver. In addition, ensuring the highest standards of sanitation and maintaining the cleanliness of the kitchen and all storage areas; specifically, for cleaning all equipment utensils and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  • Ensure the kitchen is clean, well maintained and always organized.
  • Ensure floors are always dry and clean.
  • Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
  • Adhere to all sanitation guidelines.
  • Assist line cooks and chef when necessary.
  • Dispose of waste as per the winery standards and adhere to recycling guidelines.
  • Ensure waste bin area is kept clean and tidy.
  • Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of trash bins and boxes ensuring placement in the correct containers.
  • Conduct inventory of all materials such as: pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
  • Conduct pre-event and post-event inventory of all china, flatware, cutlery and silver to ensure accuracy.
  • Clean and sanitize dishes and related service ware.
  • Ensure all equipment is clean and in good working order.
  • Stock kitchen lines with designated cleaned wares, utensils and equipment.
  • Use correct cleaning chemicals for designated items, according to OSHA regulations.
  • Inspect cleanliness and condition of all washed dishware and rewash dishware not meeting standards.
  • Use and maintain all equipment's according to manufacturer and department guidelines.
  • Report any maintenance or hazard issues to the Executive Chef.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 
Position Requirements

JOB REQUIREMENTS

Education and/or Experience

A minimum of 2+ years of working in a kitchen setting. Experience working in a commercial and/or industrial environment required. Food Handler Certification required.

Skills

Must be able to perform quality work, safely and consistently. Ability to work on your feet for long periods of time.

Physical Demands

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.

While performing the duties of this job, the employee is regularly required to use hands and/or fingers to handle or feel. The employee frequently is required to stand. The employee is occasionally required to sit, walk, climb, stoop, kneel, talk or hear, taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.

Must be able to work flexible hours, particularly during special events.

Other Requirements

Must have valid driver’s license and be insurable by Opus One.

COMMITTMENT TO SUSTAINABILITY

Opus One Winery is committed to doing its part to ensure a sustainable future and improve the environmental well-being of our community. We will continue to ensure minimal impact by continually evaluating our environmental performance and working to improve our program whenever necessary with integrity and purity of focus.

SAFETY DUTIES AND RESPONSIBILITIES???????

Accident prevention shall be considered of primary importance in all phases of job responsibilities.

  • Follow all company policies and procedures including job safety, safety rules and regulations.
  • Assist management in always providing a safe and healthy working environment.
  • Immediately report all unsafe conditions, work-related accidents, and illnesses to Safety Manager and supervisor.

 

 
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Exempt/Non-Exempt Non-Exempt  
Full-Time/Part-Time Full-Time  

This position is currently not accepting applications.

To search for an open position, please go to http://OpusOneWineryLLC.appone.com



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