Line Cook (Weekend Opener)

The overall role of a line cook is to prepare a variety of food products including assorted meats, seafood, vegetables, sauces, desserts and other food products using various equipment and utensils. Below is a list of the typical job responsibilities for a line cook:

• Inspect, clean and maintain food preparation areas, such as equipment and work surfaces to ensure safe and sanitary food-handling practices.
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
• Ensure freshness of food and ingredients.
• Ensure food is stored and cooked at correct temperature by regulating the temperature of the cooking and food storage equipment.
• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils.
• Observe and test foods to determine they have been cooked sufficiently.
• Follow proper plate presentation and garnish set up for all dishes.
• Assist with food prep assignments during off-peak periods as needed.
• Coordinate with and assist fellow team members to meet guests' needs and support the operation of the winery.
• Other duties as assigned.