Right across the hall from Cassia is this chic wine bar and shop that opened in July 2015. Co-owned by Rustic Canyon Family Wine Director Kathryn Coker and her husband Tug, you can come for a glass of champagne and a meal, buy a special bottle for a friend, stock your wine cellar and attend weekly Sunday tastings. There are 250 wines to choose from curated by Kathryn and Sommelier Randall Middleton, alongside seasonal cocktails and mocktails from Bar Manager Jonah Atkins. The all-day menu by Chef de Cuisine Sheyna McCallister pulls influences from the team’s favorite French and Spanish wine bars, with a variety of seasonal composed plates, snacks and charcuterie & cheese. 

RC Family Guiding Principles

• Serve delicious, thoughtful food using the best local ingredients.
• Create an environment for guests where they feel like they are being taken into our home and cared for.
• Take care of ourselves and each other so we can feel proud about the work that we do.

The Kitchen Lead must perform duties such as, breaking the line and executing catering.

Duties and Responsibilities

• Actively participate in team activities and find ways to serve and support the team effectively.
• Supporting the Chef with Kitchen COGS management
• Supporting the Chef with Ordering and Inventory

• Communicate clearly and effectively with other team members to ensure smooth operations.

• Set an example by arriving to work promptly and being at your station, ready to start work at your scheduled time.

• Work quickly and efficiently while respecting the ingredients and your fellow teammates.

• Plan and execute catering orders. Delegate tasks to the kitchen staff and ensure items are made accurately and delivered on time.

• Provide support for the line cooks by breaking down the line, and ensuring the line is properly set up for the next day.

• Conduct morning line checks by inspecting each cook’s station before and after service. Relay any counts to the Chef.
• Ensure the quality and freshness of products, and communicate any line concerns to kitchen leadership.

• Contribute to keeping the kitchen organized and clean by directing the team to maintain our standards.

• Ensure the dishwasher team completes their cleaning tasks to maintain a hygienic environment.

Requirements:

Experience

• 5 years of culinary experience
• Must be a minimum of 18 years of age
• Spanish speaking preferred but not required

Hours

• This is a 40 hour a week position
• Must be able to work flexible hours necessary to manage and operate the restaurant effectively

Physical Demands

• Requires moderate physical effort
• Requires long stretches of standing, occasional carrying, pushing or pulling of items up to 50 lbs in weight

Uniform

• Clean non-slip shoes
• Clean pants 
• Clean shirt
• Clean Apron (Provided)
• Hairnet or hat