Culinary Assistant and Cook at Benjamin Bridge

The Culinary Assistant and Cook is responsible for daily culinary requirements as delegated by and working closely with Culinary Manager and Chef

**Responsibilities**:
Assisting with daily garden harvesting based on culinary needs for the day/week. This included produce for classic tasting small bites and bar bites, and

Processing/cleaning garden vegetables, herbs and fruit + preparing for service daily

Assisting in preservation of garden produce during late summer and fall harvests

Classic Tasting Small bites and bar bites daily preparation and execution to order. This includes prepping seasonal and garden inspired

Charcuterie board preparation for Terroir Tastings

Assisting with inventory tracking for charcuterie & cheese boards, all small bites, archive & winemaker tastings + culinary events

Assisting with any weekly or daily culinary ingredient pick-ups

Assisting in the preparation and execution of food prep and service for pop-up events, archive and winemaker tastings.
- Archive tastings occur monthly: 2.5-hour experience including 3 course farm-to-table lunch occurring twice a month
- Winemaker tastings: 4-hour tasting with head winemaker including 4 course farm-to-table lunch, occurring twice a year
- Pop-up events: 8 events for the season including a farm-to-table 12 seat lunch, 24 seat dinner, 2 x 80-person wine club events with small plates

Ensuring the highest standard of kitchen cleanliness and organization at all times

Opportunity to contribute to recipe and dish development

**Job Types**: Full-time, Seasonal

**Salary**: $18.00 per hour

Flexible Language Requirement:

- French not required

Supplemental pay types:

- Tips

Work Location: In person