Careers at Ponte Winery & Ponte Vineyard Inn

Our Associates enjoy a dynamic and exciting work environment, comprehensive training and mentorship and the pride that comes from working for a company with a reputation for exceptional service.

We embody a culture of respect, and constant focus on excellence. If you are a friendly, motivated person, with a natural passion to serve others, we would welcome hearing from you.

Full-Time Saute Line Cook

    • Job Tracking ID: 512505-592072
    • Job Location: Temecula, CA
    • Job Level: Mid Career (2+ years)
    • Level of Education: High School/GED
    • Job Type: Full-Time/Regular
    • Date Updated: October 13, 2017
    • Years of Experience: 2 - 5 Years
    • Starting Date: ASAP
    • Hourly Rate: $15 plus an hour DOE
    • Schedule: varies
    • Benefits: Medical, dental and vision with a company paid contribution toward the medical monthly premium. 401k plan offered.
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Job Description:

Saute Line Cook

Location: Temecula, CA



Ponte Family Estate Winery is located in the heart of the TemeculaWineValley. Surrounded by 300 acres of mature vineyards and by views of rolling hills, we are a short drive from most of Southern California.



Ponte Family Estate Winery seeks a Saute Line Cook to work in a high volume kitchen in a faced paced environment.


Essential Duties and Responsibilities:

Food Preparation and Production (75%)

  • Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.
  • Responsible for prepping station according to business volume, keeping waste at a minimum and efficiency at the highest possible levels.
  • Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.
  • Saute's, prepare soups, sauces and creates specials that exceed the guests expectations.
  • Suggest and create new menu items that exceed the guests expectations.
  • Responsible for cleanliness of the entire kitchen, including small and large equipment.
  • Check in deliveries ensuring food quality and accuracy of orders.
  • Assist Executive Chef in the absence of the Sous Chef.
  • Perform all additional duties as requested by Executive Chef and Sous Chef.
  • Understand and adhere to environmental standards set by the winery.
  • Understands the Ponte values and service standards and adheres to them.
  • Ensure the safety of guests and associates.

Other (25%)

  • Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.
  • Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.
  • Check out with daily Chef before leaving your shift.
  • Other duties as assigned.

Experience and Skills:

Job Requirements:


  • High School Diploma or GED (General Education Diploma)
  • 2-4 years of related experience.
  • Understand how to use, operate and care of all kitchen equipment.
  • Knife skills and cooking terms essential.
  • Demonstrates excellent knowledge of all stations on the line.
  • Knowledge of basic meat, poultry and fish butchering.
  • Knowledge of basic braising, sautéing, grilling, broiling and frying techniques.
  • Fluent in English (reading, writing and speaking)
  • Excellent communication skills
  • Has attention to detail and the ability to follow direction and abide by standard operating procedures.
  • Ability to focus for an entire shift, trouble shooting and prioritizing skills.


  • Hospitality/Food and Beverage industry background and experience.

Associate Qualities

  • Courteous and ability to smile spontaneously!
  • Great sense of humor!
  • A natural desire and willingness to serve others.
  • Consistently striving to be better.
  • Learn and perform with Ponte Family Estate Winery Core Values. (Core Values; Mutual Respect, Integrity, Attention to Detail, Constant Focus on Excellence, Sustainability and Mentorship).


  • Ability to lift up to 50 lbs.
  • Ability to work in high temperatures.


  • FOODSAFE certification is required.
  • Must be able to work weekends and holidays.