Knoll Kitchen Lead

Location: Nashoba Valley Winery – Bolton, MA
Position Type: Full-Time, Seasonal (Mid-April – End of November)
Compensation: $22 per hour + tips
Tips typically average $4–$12 per hour depending on the day of the week and time of season. Guaranteed minimum earnings of $26 per hour.

ABOUT THE KNOLL KITCHEN

The Knoll Kitchen is part of Nashoba Valley Winery’s outdoor hospitality experience, serving fast-casual food to guests enjoying the vineyard, beverages, and live events at The Knoll. The kitchen operates in a high-volume outdoor environment and focuses on delivering quality food quickly and consistently.

The menu is designed around fast-casual service and includes multiple stations such as a small flat top, fryer, convection oven, cold station, and expediting.

We are seeking a dependable, organized, and hands-on Kitchen Lead who can maintain quality and efficiency during busy service periods while supporting kitchen operations throughout the week.

POSITION SUMMARY

The Knoll Kitchen Lead is responsible for overseeing food service operations at The Knoll Kitchen. This role requires both independent work during slower weekday shifts and leadership of a small team during high-volume weekend service.

On Fridays, Saturdays, and Sundays, the Kitchen Lead will guide and support a team of kitchen staff while maintaining food quality, organization, and efficiency. On Monday and Thursday, the role focuses more heavily on food preparation, station setup, and kitchen maintenance.

This is a hands-on role where the Kitchen Lead will regularly work a station or run the expo line while ensuring the kitchen operates smoothly.

SCHEDULE REQUIREMENTS

Thursday – Monday (Required)

Thursday: 10:30 AM – 7:30 PM
Friday: 10:30 AM – 7:30 PM
Saturday: 10:30 AM – 7:30 PM
Sunday: 10:30 AM – 5:30 PM
Monday: 10:30 AM – 5:30 PM

Season: Mid-April – End of November

• Full-time seasonal position
• Must be comfortable working outdoors in a fast-paced environment
• Must be able to remain active on your feet for 8–10 hour shifts

KEY RESPONSIBILITIES

Kitchen Leadership & Service

• Lead kitchen operations during weekend service periods
• Lead and support a team of approximately 2–6 kitchen staff members on Fridays, Saturdays, and Sundays
• Ensure smooth, efficient food service during high-volume periods
• Maintain consistent food quality and presentation
• Run expo or work a cooking station as needed
• Communicate clearly with team members to maintain service flow

Kitchen Stations

The Kitchen Lead should be comfortable working or supporting any station including:

• Flat Top
• Fryer
• Convection Oven
• Cold Station
• Expo / Expeditor

Operations & Organization

• Ensure all kitchen stations are properly set up before service
• Maintain PAR levels and ensure stations are stocked and ready
• Keep the kitchen clean, organized, and efficient throughout the shift
• Monitor food safety and cleanliness standards

Weekday Responsibilities

During Monday and Thursday shifts, the Kitchen Lead will focus heavily on kitchen preparation and maintenance, including:

• Dry goods prep, organization, and labeling
• Cleaning fryolators, refrigerators, and kitchen equipment
• Light food prep as needed
• Ensuring the kitchen is fully prepared for weekend service

Monday shifts may also require serving food directly to guests.

Guest Interaction

• Hand off food orders to guests at the pickup window, assist with basic order or menu questions, and deliver food to guest tables when needed
• Provide friendly and efficient service during food pickup while maintaining smooth kitchen flow

WHY WORK AT NASHOBA

• Beautiful vineyard setting with outdoor hospitality atmosphere
• Fast-paced and energetic team environment
• Consistent seasonal schedule
• Opportunity to develop leadership skills in a growing hospitality operation

• Previous kitchen or food service experience required

• Strong organizational skills and attention to detail

• Knowledge of food safety practices and kitchen cleanliness standards

• Ability to maintain food quality in a high-volume environment

• Ability to work quickly and efficiently during busy weekend service

• Ability to stay productive and work independently during slower weekday shifts

• Comfortable working in an outdoor kitchen environment

• Strong communication and teamwork skills

• Tipped position

• Employee discount

• Full-time seasonal hours