Line Cook II
$45,760–$45,760 year
On-siteAmherst, New York, United States
Job Summary
Prepare cooking ingredients by washing, chopping vegetables, and cutting meat while adhering to all company dietary and allergy procedures. Execute cooking procedures using approved food production standards to ensure proper quality, serving temperatures, and standard portion control. Clean prep work areas and equipment, following prep lists created by Chefs and labeling ingredients for organization. Assure compliance with sanitation, proper food handling skills, and safe equipment usage. Prepare cold, grilled, and sautéed dishes in accordance with established specifications. Full-time role with evenings, holidays, and weekends; starting at $22/hour with a $500 bonus for early retention through January 2027.
Required Qualifications
- High school diploma or GED
- One to two years of experience as a line cook, restaurant cook, or prep cook
- Ability to work in a fast paced environment
- Strong communication and organizational skills, both written and verbal
- Ability to lift up to 75 lbs. occasionally
- Ability to sit/stand for extended periods
- Ability to climb stairs, ladders
- Ability to work in a food/wine environment
- Complete knowledge of preparation and production requirements in assigned duties
- Ability to receive direction from supervisors, and willingness to learn
- Ability to work reliably while unsupervised at times
- Consistent attendance and good attitude
- Food safety certification
- 2+ years culinary experience
Desired Qualifications
- Certificate in Culinary Arts preferred
- Personable, engaging, highly energetic individual who is outgoing
- Knowledgeable about wine and food
- Attention to kitchen safety, cleanliness, punctuality and organization
- Excellent representation of the LaBelle Winery Brand
- Team mentality
- Team player who will protect the company and its brand
- Proficiency on sauté and/ or grill station
- Basic knowledge of cooking procedures
- Knowledge of kitchen equipment and safe handling procedures
- Assuring compliance with all sanitation, proper food handling skills and other safety guidelines
- Utilize approved food production standards to ensure proper quality, serving temperatures and standard portion control
- Prepare food items consistently, efficiently and adhering to all recipe standards
- Knowledge and adherence to proper food storage such as wrapping, dating, rotation procedures
- Clean prep work areas and equipment
- Follow prep lists created by Chefs
- Label and stock all ingredients on shelves so they can be organized and easily accessible
- Prepare cold, grilled and sautéed dishes in accordance with established specifications
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