A Food Prep Coordinator's job description includes preparing food, maintaining a clean kitchen, and following all food safety and sanitation guidelines. A Food Prep Coordinator may also help with menu planning and training other kitchen staff.
Essential Job Functions:
- Cleaning and sanitizing all equipment and organizing the kitchen
- Inventory of products
- Wine Trail event food preparation and execution
- Preparation of food for staff, rewards parties, wine trail events, and any requests involving kitchen preparation
- Prepare food: Follow recipes, measure and mix ingredients, chop and slice food, and cook food using various methods
- Maintain kitchen: Wash dishes, sanitize surfaces, take out trash, and ensure food and other items are stored properly
- Ensure food safety: Check the quality of ingredients, prevent cross-contamination, and adjust recipes for special dietary needs
- Present food: Garnish dishes and ensure they are attractive and appealing
- Communicate with staff: Collaborate with kitchen staff and Tasting Room staff to ensure smooth operations
Education and Skills:
* A high school diploma or equivalent is typically required
- Must complete ”servsafe” certification
- Ability to perform under pressure
- Understanding of cooking techniques and kitchen equipment
- Knowledge of health and safety regulations
- Ability to manage food storage and stock levels
- Inventory management/control
- Basic business math skills
- Computer literacy, including experience with Square POS system
- Excellent customer service skills
Physical Demands:
The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Work Schedule:
This position will require you to be available days, nights, weekends, and have the flexibility to work at our other locations when needed.
Hourly pay rate +++
******This is a tip-eligible position********
A Martin Family History
For more than thirty years, George Martin had been a beekeeper. George, along with wife, Virginia and son Ed, maintained and built a honey production and pollination business which contained two thousand hives and took place in Maine, New York, Florida and South Carolina.
In 1998 with dropping honey prices and increasing costs the family now with son Bill, began niche marketing their honey. Bill had always dabbled in mead making and home brewing. The Martin Family applied for a farm winery license in 1999 and commercial production of honey wine began. Soon after Martin’s Honey Farm and Meadery in Sterling, New York was born.
In 2001, the Martin’s realized the importance of their location in the fruit belt of New York and decided to try their hand at making fruit wines. The concept of Montezuma Winery was then formed. Montezuma Winery quickly took off and was a great success, so much so that we moved the production facilities and gift shop to our 14,000 square foot building in Seneca Falls. Although we do produce high-quality grape wines, the focus of our product line is still towards fruit and honey wines.
Montezuma Winery, Martin’s Honey Farm and Meadery and Hidden Marsh Distillery have been awarded numerous awards including Gold, Double Gold, Best of Class, Best Fruit wine, and Commercial Mead Champion. Our wine list offers a range from dry to sweet and includes Riesling, Blueberry, Rhubarb and our most popular, Cranberry Bog.
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