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 Banquet Prep Cook

    • Job Tracking ID: 512505-598164
    • Job Location: Temecula , CA
    • Job Level: Mid Career (2+ years)
    • Level of Education: High School/GED
    • Job Type: Full-Time/Regular
    • Date Updated: November 13, 2017
    • Years of Experience: 2 - 5 Years
    • Starting Date: ASAP
    • Hourly Rate: $11.00-$13.00/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:


Ensures the quality and quantity of prep levels are maintained at the set standard in order to ensure that the guests’ expectations are exceeded.

Essential Duties and Responsibilities:

  • Understands the Ponte values and service standards and adheres to them.
  • Ensure the safety of guests and associates.
  • Responsible for following the daily prep lists and maintaining prep levels keeping waste to a minimum. Notify Chef of any missing items/ingredients need for next shift.
  • Complete prep sheets daily and monitor par levels.
  • Prepare and cook according to recipes to produce standardized product.
  • Coordinate production activity with the culinary team on duty.
  • Keep station clean and sanitized at all times during and at the end of the shift.
  • Sweep & mop kitchen at the end of shift, including behind and under equipment and tables.
  • Wipe down reach in doors at the end of shift.
  • Perform all additional duties required by Executive Chef / Sous Chef.
  • Understand and adhere to environmental standards set by the winery.

Experience and Skills:

  • Ability to treat all associates in a respectful manner.
  • Exhibits integrity (honesty and truthfulness).
  • Has attention to detail.
  • Is consistently striving to be better.
  • Courteous and has the ability to smile spontaneously.
  • Six months experience in medium-to high volume production.
  • Knowledge of all federal, state, and local food sanitation requirements.
  • Ability to read banquet contracts, follow recipes and Chef’s specs and take direction ensuring product consistency.
  • Good knife handling skills.
  • Knowledge of basic braising, sautéing, broiling and frying techniques.
  • Ability to work in a clean and professional manner while under pressure.
  • Able to lift up to 50 lbs.
  • Ability to read, write and speak English.