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Kitchen Steward - Part Time 

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.

 
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. While performing the duties of this job, the employee is regularly required to handle or feel. The employee frequently is required to stand for long periods of time. The employee is occasionally required to move throughout the winery. The employee must have the ability to speak without amplification for a minimum of 4 hours. The employee must occasionally move up to 40 pounds. Specific vision abilities required by this job include close vision.

CORE COMPETENCIES

  • Communication Skills - Uses clear, effective, and efficient ways to communicate. Shows patience and attentiveness and adapts to purpose of communication with appropriate style, substance, detail, and confidence.
  • Customer Service – Is respectful of commitments made with others on mutually agreed-upon action items and proactive in seeking opportunities to assist other.
  • Company Knowledge - Exhibits a comprehensive and broad knowledge of Opus One, our wine and our history
  • Job Performance - Displays specialized and/or in-depth skills, knowledge, or judgment associated with the position.
  • Adapting to Change- Ability to adapt to changes while keeping focus on goals and apply knowledge to new circumstances; identify, anticipate, and manage adverse situations by gaining support and enthusiasm for change.
  • Nurturing Relationships - Reflects the Opus One core values in daily interactions and in rewarding and recognizing employees
  • Problem Solving/ Analytical Skills – Uses an analytical approach to solve difficult problems; considers many or all viable resolution paths; looks beyond the obvious and challenges assumptions along the way.
  • Growth and Potential - Displays an on-going commitment to learning and self-improvement, with particular emphasis on areas of development.
  • Reliability and Time Management- Spends time and prioritizes activities based on what’s most important, factoring in corporate, departmental, and individual objectives.
  • Workplace Safety – Follows all company policies and procedures to provide a safe and healthy work environment at all times.

ADDITIONAL INFORMATION

Employee must be 21 years or older. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Opus One Winery is proud to be an equal opportunity employer. We celebrate and welcome diversity and are committed to creating an inclusive environment.

OUR DEDICATION TO YOU

  • Competitive benefits package including 95% employer paid Medical, with 100% employer paid Dental/ Vision/ basic life coverage/ STD/ LTD for both employees and dependents.
  • 401(k) retirement plan with a 7% employer-only contribution, based on employee annual earnings.
  • Work life balance
  • Wellness reimbursement
  • Tuition reimbursement opportunities
  • Up to 40 hours of volunteer time
  • PTO; Holiday Pay
  • A supportive and collaborative work environment

OUR 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.

 

 

 
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 Part-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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