Position Overview

City Cellars is a scratch-driven bistro and brunch restaurant. Line Cooks execute assigned brunch, lunch, and dinner menu items accurately, efficiently, and safely while maintaining high standards of flavor, portioning, presentation, sanitation, teamwork, and station readiness. All cooks must maintain open availability; assignments may include AM or PM service.

Reporting & Operational Authority

The Lead Line Cook directs station assignments, prep priorities, workflow, cleaning duties, opening/transition/closing inspections, and corrective work. Line Cooks must follow reasonable instructions from the Lead Line Cook and Executive Chef. The Executive Chef retains final authority over scheduling, evaluations, and formal disciplinary or employment decisions.

Culinary Execution & Service

• Prepare assigned brunch, lunch, and dinner menu items according to approved recipes, portions, temperatures, cooking techniques, and plating specifications; no unauthorized substitutions.
• Demonstrate the techniques required for assigned stations, including egg cookery for AM/brunch assignments and grill, sauté, fry, proteins, and sauces as applicable to PM assignments.
• Communicate ticket calls, timing, shortages, and delays clearly; respond promptly to direction and maintain speed without sacrificing accuracy or food safety.
• Set up and restock stations to designated par levels, maintain clean mise en place, and report readiness issues before service.
• Complete assigned preparation and batch recipes, using safe knife skills and approved handling procedures.

Food Safety, Portioning & Inventory

• Follow all required handwashing, cross-contamination prevention, cooking, holding, cooling, reheating, sanitizing, and temperature-control procedures.
• Label, date, cover, store, and rotate product correctly (FIFO and earliest-expiring product first); promptly report spoiled, unsafe, or out-of-temperature food.
• Follow approved recipe yields and portion-control tools; minimize avoidable overproduction, overportioning, mishandling, and remakes.
• Immediately report and document waste, errors, remakes, and damaged inventory according to established procedures.

Dishwashing, Cleaning & Shared Duties

• When a Dishwasher is scheduled, keep assigned stations clean and assist with dishwashing, sanitation, and cleaning when directed.
• When no Dishwasher is scheduled, Line Cooks share ALL Dishwasher duties except guest restroom cleaning and inspections. These include dishes, glassware and cookware; restaurant-wide trash removal and relining; kitchen/BOH floors; dumpster enclosure and service corridor; and delivery support.
• Assist with unloading and shelving deliveries, breaking down boxes, and putting away products when directed; do not independently inspect, accept/reject, verify, or sign for deliveries.
• The Lead Line Cook assigns these duties and verifies completion. Routine dining room, bar, patio, and garden floor cleaning is not required; trash collection in these areas is required when no Dishwasher is scheduled.

Checklists & Daily Accountability

• Complete the opening, shift-transition, and/or closing checklist applicable to each assignment. Confirm station readiness, par levels, food temperatures, labeling, cleaning, safe equipment operation/shutdown, and communication of unfinished tasks.
• Receive verification from the Lead Line Cook or Executive Chef before departure; unresolved deficiencies must be corrected or specifically acknowledged by kitchen leadership.
• Remain clocked in for all required work, inspections, and handoffs; overtime must be managed in accordance with company policy and applicable law.

Qualifications & Scheduling

• Prior high-volume scratch-kitchen experience preferred; strong culinary fundamentals, knife skills, communication, sanitation practices, and ability to execute assigned stations required.
• Ability to communicate effectively with coworkers and leadership in a fast-paced kitchen; professional, dependable, collaborative, and attentive to detail.
• Ability to stand for extended shifts, work around heat and wet surfaces, and lift/carry up to 50 lb, with reasonable accommodation where applicable.
• Open availability for AM/PM shifts, weekends, holidays, and special events is required. Scheduled hours depend on operational needs and are not guaranteed.

Compensation & Employment Terms

Base pay: $16.00–$20.00/hour, based on experience and qualifications. Overtime paid as required by law. Advancement may be available based on qualifications, performance, and openings.