Role SummaryThe Line Cook executes food for The Restaurant at DeLille Cellars across assigned stations, including grill, saute, and pantry. The style of food is casual and upscale, approachable with a slightly elevated edge. This role covers lunch and dinner service, and includes prep for private dining events built off the existing dinner menu. Line Cooks may also be assigned to support catering and events or Tasting Room service based on business needs, since these are all line cook positions built around different menus.

This Role Is A savory cook position trained across multiple stations, including grill, saute, and pantry Responsible for maintaining an assigned station and completing prep before and during service Able to work across meal periods, including busy lunch and dinner service A contributor to private dining events held within the restaurant, using menus built off the existing dinner menu Occasionally assigned to catering and events or Tasting Room service, since these draw on the same core cook skill set with different menusThis Role Is Not A pastry position. This role is focused on savory production Limited to a single station. Cross training across stations is expected A role that requires prior winery experience. Previous cooking experience is what matters most A role that sets the daily cleaning checklists and prep lists. Kitchen leadership builds and maintains those. This role follows themCooking and Station Responsibilities Work assigned stations, including grill, saute, and pantry, as trained Cook proteins to the correct temperature consistently Measure and portion food consistently to recipe Execute core cooking techniques, including sauteing, grilling, roasting, and braising Maintain and prep an assigned station before and during service Follow the daily cleaning checklist and prep list maintained by kitchen leadership Follow recipes and plating standards consistently Bring any questions about food, prep, or standards directly to a Junior Sous Chef or the Sous ChefService and Pace Work efficiently across lunch and dinner service, including busy periods of up to 400 covers in a day Handle a fast paced kitchen environment during peak service Work day or evening shifts depending on availability and business need, with current need concentrated in evenings and weekendsEvents and Cross Coverage Assist with prep for private dining events held within the restaurant, using menus built off the existing dinner menu May be assigned to work catering and events or Tasting Room cook shifts based on business needs The Restaurant at DeLille Cellars is part of a larger property that includes a Tasting Room kitchen and a banquet event space. This role is not primarily an event cook position, but event and Tasting Room shifts can be assigned as needed Previous catering or event experience is an assetCompensation and Tips Pay is commensurate with previous cooking experience, with more experienced cooks starting toward the higher end of the range This role participates in tip pooling. In the restaurant, tips typically add approximately $2 to $4 per hour Hours worked on events are included in the event tip pool as wellWhat We Are Looking For Previous cooking experience, ideally in a similar upscale or approachable fine dining style restaurant Experience working multiple stations is an asset Previous catering or event experience is an asset No previous winery experience is required Comfort working in a fast paced environment across busy meal periodsPhysical Requirements Ability to stand and walk for the full duration of a shift Ability to lift and carry up to 50 pounds Ability to bend, reach, and work in tight kitchen spaces for extended periods Comfort working near open flame, hot surfaces, and sharp tools Comfort working in varying temperatures, including walk-in coolers and freezers Manual dexterity for repetitive tasks such as chopping, plating, and cooking to orderWhat Success Looks Like Proteins and dishes executed consistently to temperature, portion, and plating standard A station fully prepped and organized before service and maintained throughout Comfortable, reliable performance across multiple stations Steady execution during high volume service periods Flexibility and reliability when assigned to events or Tasting Room shifts