Chef Apprentice

Experience and Qualifications

Our ideal candidate is kind, positive, and works well with others. They also believe in quality, consistency and working in a clean, organized, and inclusive environment where respect and dignity is prioritized.

Must have 1+ years minimum full-service cooking experience.
Must have open availability including evenings, weekends and holidays.
Must be able to frequently lift and carry up to 50 lbs.
Must enjoy an active, athletic role.
Must be positive, collaborative and committed to healthy communication and quality work
Ability to remain positive and productive in a potentially hot or cold busy work environment
Setting up cook stations and stocking them with the necessary prep supplies.
Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces.
Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.
Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations.
Handling and storing food safely and properly.
Takes inventory counts before and after shifts, completes food inventory or storage sheets.

2019 L’ENTRATA – CABERNET SAUVIGNON

30 cases produced – May 2022
Blend: 85% Cabernet Sauvignon 12% Merlot 3% Malbec
Aging: 20% new French oak 225Ls.
AVA: Columbia Valley
Alcohol: 13.9%

Vintage:

The 2019 vintage was warm to hot overall but late snow added significant moisture to the soil in March and April. The early growing season was plagued by high mildew pressure and substantial canopy growth. The vineyards continued to push new growth well into the summer as many vineyards went without watering for significant periods of time. Fall was moderate although we had an early frost that affected a number of vineyards.

Wine:

The fruit was picked at night to maintain freshness. Once at the winery the fruit was cluster and berry sorted and fermented in 97% stainless steel and 3% concrete tanks. Aged for 26 months in 20% new French oak and bottled unfined and unfiltered.

Tasting note:

Vibrant notes of blackberry, plums, black currant, vanilla bean and raspberry liquor. Swirling adds pressed black fruits, raspberry puree, cocoa powder and sassafras. The palate is ripe and polished with a complex mixture of black fruits, black tea spice, juicy acidity and silky tannins.

2019 L’ENTRATA – PINOT NOIR

30 cases produced – May 2022
Blend: 100% Pinot Noir
Aging: 100% new French oak 228L barrel.
AVA: Columbia Valley
Alcohol: 13.7%

Vintage:

Wine:

The fruit was picked at night to maintain freshness. Once at the winery it was cluster and berry sorted and then fermented in 88% stainless steel and 12% concrete tanks. A blend of three clones; 667(50%), 777(38%) and Pommard(12%). It was then aged in 100% new French oak 228L barrels for 26 months before being bottled unfined and unfiltered.

Tasting note:

An intense nose of sweet fruits and savory nuance. Dried plums, sandalwood, kola nut, garrigue, black tea and blackberry compote. Swirling adds iron, chai spice and black cherry extract. The palate is medium bodied, filled with black fruits, spice and an intensely mineral driven finish. The tannins are ultra fine and carry this light in color but intense Pinot Noir to an incredibly long and complex finish.

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