Cook

Cooks — Los Milics Tasting Room & Mozzarella Bar, Old Town Scottsdale

Los Milics Vineyards | Old Town Scottsdale, AZ | Full-time & Part-time

The Room

We're opening a new tasting room and mozzarella bar in Old Town Scottsdale, designed by Tommy and Patricia of Chen + Suchart Studio. Quiet materials, good light, nothing shouting for attention — a space built to let two things do the talking: the wine and the cheese.

The kitchen is part of the room, not hidden behind it. Guests will watch curd become mozzarella a few feet from where they're sitting. That changes the job.

Who We Are

In 2018, I founded Los Milics Vineyards with my partner Mo Garfinkle, farming high-desert vineyards outside Elgin at nearly 5,000 feet. In 2024, our rosé — Sandra's, named after Sandra Day O'Connor— won the Governor's Cup for Best Wine in Arizona, the first rosé ever to take that honor. In 2025, Food & Wine named us the featured vineyard of its Harvest Issue.

None of that matters if the mozzarella is cold in the center or the plate goes out sloppy. That's where you come in.

What We're Looking For

More than anything, we're looking for cooks who understand that hospitality doesn't stop at the pass. In an open kitchen, your hands are part of the guest's evening — the way you pull the curd, the way you wipe a rim, whether you look up and say hello. We want that to be a pleasure to watch, not a performance.

Beyond that: clean, fast, steady. Someone who respects a vegetable enough to cook it simply. Someone who tastes everything, seasons with intent, and doesn't need to be told twice. Someone who keeps their station in order when it's slammed, because that's when it matters most.

You don't need to have pulled mozzarella before. We'll teach you. You do need to care about doing it well.

The Work

• Pulling fresh mozzarella daily — curd, water, salt, hands, timing
• Prep: vegetables, cures, dressings, breads, anything that goes on a board
• Running a station à la minute during service, in full view of guests
• Plating with restraint — our food is simple, so nothing hides
• Receiving and handling product with care; keeping waste low and quality high
• Cleaning as you go, closing the way you'd want to find it

Requirements

• Prior line or prep experience in a serious kitchen
• Comfortable working in an open, guest-facing environment
• Able to stand for long shifts, lift up to 50 lbs, work nights and weekends
• Food Handler's Card (or willing to obtain before first shift)
• A working sense of urgency and a real sense of humor

What We Offer

• Competitive hourly pay, based on experience
• A share of the tip pool
• Employee discount on Los Milics wine
• Ground-floor spot on an opening team — you'll help shape how this kitchen runs
• A staff meal worth eating

To Apply

Send a résumé and a few sentences about the best thing you've ever cooked — or the best thing you've ever eaten — to [email protected]

Los Milics Vineyards is an equal opportunity employer.