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Anaba Line Cook
Career Insights for Cook
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Scorecard
Based on California data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$39,503 / year median in California
-0% projected decline
Job Description
Anaba Line Cook
Anaba Wines Sonoma, CA Apply Job Description:
Anaba Line Cook Job Description
POSITION SUMMARY
Under the direction of Estate Chef, this position prepares,
seasons, and cook's dishes, ensuring food quality and presentation meet brand
standards. Key duties include prepping ingredients, managing station inventory,
adhering to food safety/sanitation regulations, and cleaning equipment. They must work
efficiently in fast-paced environments, often operating grills, pizza oven, and fryers to
order.
ESSENTIAL FUNCTIONS
This job description reflects management's assignment of
essential functions; it does not prescribe or restrict the tasks that may be assigned.
Specific duties include, but are not limited to:
Key Responsibilities
•
Food Preparation:
Prepare ingredients by washing, chopping, and measuring,
and cook food (grill, fry, bake) according to recipes. Following approved recipes
and set menus to ensure consistency and clients requests for events.
•
Quality Control:
Ensure food is properly prepared, plated, and garnished to
meet company standards.
•
Sanitation & Safety:
Maintain a clean, organized workstation; sanitize tools,
follow safety guidelines, and properly store food at correct temperatures and
check food freshness.
•
Teamwork:
Can rotate easily in a small kitchen and support colleges, moving
from cooking, prepping, and dishwashing with ease.
•
Menu Execution:
Read, understand, and fulfill customer orders quickly and
accurately. Garnishing and arranging dishes to company standards.
•
Stock Management:
Monitor inventory levels, FIFO policy, restock stations,
preps items as necessary and report shortages to the manager.
•
Expediting:
As necessary, running finished dishes to tables or placing or
restocking event food items.
Required Skills and Qualifications
•
Experience:
Usually requires 1-2 years of experience in high-volume food
preparation.
•
Technical Skills:
Proficiency with kitchen and maintain kitchen equipment (grills,
ovens, knives).
•
Knowledge:
Strong understanding of food safety, sanitation regulations, and
cooking techniques.
•
Physical Stamina:
Ability to stand for long periods and lift up to 50 lbs.
•
Soft Skills:
Good communication, teamwork, and ability to work under pressure
and in a fast-paced environment.
•
Schedule Flexibility:
Willingness to work weekends, some holidays and after-
hours events as needed.
•
Appearance:
Follows company dress code and health standards, ensuring
cleanliness and safety standards are followed and presentable for guests.
Education/Certification
• High school diploma or equivalent preferred.
• Food handler's card or certification.
JOB REQUIREMENTS
Duties and responsibilities may be added, deleted, or changed
at any time at the discretion of management, formally or informally, either verbally or in
writing.
Compensation and Benefits:
Wine allotment for those over 21 years of age
Pay range of $22-$24/hr