Line Cook

Prep Cook/Line Cook - Entry to Mid-Level, would love to help train passionate applicants! Full-Time or Part Time

• Tuesday - Saturday
• Branson West, MO About Cellar 417 Cellar 417 is the only pour-it-yourself wine cave experience in the Ozarks — a scratch kitchen, craft cocktail bar, wine market, and lakeside lounge in the hills above Table Rock Lake.

We're not a typical restaurant. We're a destination. Our guests come for an experience, and the kitchen is central to delivering it. We operate Tuesday through Saturday, which means your weekends are your own. You'll work alongside a tight, skilled team in a kitchen that takes its food seriously — and in a setting unlike anywhere else in the region. The Roles As Prep/Line Cooks, you'll be the backbone of our kitchen during service — setting the standard for quality, pace, and consistency while supporting the rest of the BOH team. You take pride in your craft, you lead by doing, and you thrive in a high-energy environment where the guest experience starts with what comes out of the kitchen. What You'll Do

• Lead by example on the line — knife skills, station setup, timing, and plating — so the team knows what the standard looks like
• Own consistency across every dish during service, every shift
• Manage station prep, mise en place, and line readiness before each service
• Keep the kitchen running clean, organized, and safe — food handling, sanitation, and storage done right
• Help train and develop less experienced kitchen staff; your attitude sets the tone
• Collaborate with ownership on specials, seasonal menu adjustments, and recipe development
• Coordinate with front-of-house during service to ensure timing and guest experience stay aligned
• Support event and private dining execution, including our wine cave dinners and group experiences What We're Looking For
• Line cook experience in a scratch kitchen, full-service restaurant, or elevated casual dining environment
• Solid knife skills and command of a range of cooking techniques
• Experience leading or mentoring a station or small team — you don't need to have a title to have led
• Food safety knowledge and a clean, organized approach to your station
• Ability to stay calm, focused, and communicative during a high-volume service
• A genuine investment in the food — you care about what goes on the plate
• Dependable, on time, and a positive presence in the kitchen What We Offer
• Consistent Tuesday-Saturday schedule — Sundays and Mondays always off
• Competitive hourly wage commensurate with experience (shared on request)
• Staff meal or shift food credit
• A working environment unlike any other kitchen in the Ozarks — wine cave included
• Wine education exposure and access to our wine selection
• Small team, direct communication, and a kitchen where your input is heard How to Apply Send a brief message about your kitchen background — no formal resume required!