POSITION SUMMARY
The Lead Line Cook (Commis) is a seasonal member of our back of house team, responsible for the daily execution of a culinary program that complements our wines. Working through our high season, from July through September, this role brings prep support, light product procurement from our farmers, and precise daily menu execution to a kitchen devoted to the pursuit of beauty. Reporting to the Executive Chef and Chef de Cuisine, the Lead Line Cook helps bring to life food that honors the ingredients, the seasons, and the agriculture of the Pacific Northwest.

We seek someone who is clean, organized, efficient, and diligent, with confident knife skills and a refined palate. This person works with genuine care for the varied dietary needs of our clientele, minimizes waste at every turn, and thrives in the focus and pace of a fine dining kitchen. Above all, this person shares our commitment to finding the highest possible answer, asking in every task what is the most beautiful thing we can do.
Our culinary program celebrates the natural beauty of seasonal plants and animals and honors the hard work and heritage of Pacific Northwest agriculture. As the menu changes with the season, the generosity and beauty of each dish remain constant, and the Lead Line Cook plays an essential role in delivering on that promise, plate after plate.

PRIMARY RESPONSIBILITIES
•  Execute the menu: Prepare and execute the daily menu to exacting standards, plating each dish with the precision, consistency, and beauty our guests expect.
•  Cook to the season: Bring a refined palate to every plate, cooking seasonal Pacific Northwest ingredients in a way that complements our wines and honors the agriculture of the region.
•  Serve every guest: Execute thoughtfully for the varied dietary needs of our clientele, adapting dishes with care and without compromising quality.
•  Support the pass: Provide light dish support during service as needed, keeping the pass moving smoothly from the first course to the last.
•  Own your mise: Complete daily prep lists accurately and on time, ensuring every station is fully stocked and ready before service.
•  Wield your knife: Bring precise, confident knife skills to all prep, from breakdown and butchery to fine vegetable work.
•  Support the team: Provide prep support across stations, stepping in wherever the kitchen needs an extra set of hands.
•  Source with care: Handle light product procurement from our farmers and partners, selecting for peak quality and seasonality.
•  Receive and store: Receive, inspect, and properly store incoming product, rotating stock to preserve freshness and quality.
•  Keep it immaculate: Maintain a clean, organized station and kitchen at all times, upholding the highest standards of food safety and sanitation.
•  Minimize waste: Work diligently to minimize waste, using product fully and thoughtfully in a spirit of respect for our ingredients and our farmers.
•  Work efficiently: Move with speed, focus, and organization, keeping pace during our busiest services without sacrificing quality.
•  Collaborate: Communicate clearly and work as part of a close team, supporting a culture of respect, generosity, and shared standards.
•  Learn and grow: Show eagerness to learn, take direction well, and contribute to the continual elevation of the culinary program.

QUALIFICATIONS & SKILLS
Required
•  Confident, precise knife skills are a must.
•  Clean, organized, efficient, and diligent, with a genuine commitment to minimizing waste.
•  A refined palate and real care for the quality and beauty of every plate.
•  Ability to execute thoughtfully for the varied dietary needs of our clientele.
•  Available to work the full season, July through September, including weekends, which are not negotiable given that they are our busiest time for reservations.
•  Able to work a minimum of two days and up to five days per week, with shifts of six to eight hours and up to ten to twelve hours on our busiest days.
•  Able to stand for extended periods, work in a hot kitchen environment, and safely lift 40 lbs.
•  Must hold or obtain an Oregon Food Handler card.
•  Reliable transportation to our estate in Amity, which is a little over an hour drive from Portland.
Preferred
•  Three to five years of fine dining experience.
•  Experience with seasonal, ingredient driven cuisine and working directly with farmers.
•  Familiarity with high volume service in a luxury or fine dining setting.
•  Knowledge of Pacific Northwest agriculture and produce.
•  Interest in staying on with us annually beyond the season.

WORKING CONDITIONS
Working conditions include a professional kitchen and hot line, prep areas, walk in and dry storage, and outdoor and indoor service settings including the Barrel Hall and the Table in the Trees. Weekends are our busiest time and are required. Please plan for a minimum of six to eight hours a day on site, and up to ten to twelve hours on our busiest days. Our estate is in Amity, a little over an hour drive from Portland.

WHAT WE OFFER
•  Competitive pay plus tips, commensurate with experience.
•  A seasonal role from July through September, with the opportunity for the right spirited candidate to stay on with us annually.
•  The chance to cook alongside a talented, passionate culinary team devoted to beauty, quality, and craft.
•  A collaborative kitchen culture that prizes generosity, respect, and the pursuit of the highest answer.
•  An elevated, design forward estate environment in the heart of the Willamette Valley.

DEI
The Company is committed to creating a diverse environment and we are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.