Line Cook

Vine Hospitality is a premier multi-unit fine dining restaurant group with a reputation for culinary excellence. Our restaurants operate under multiple partnership structures, supported by a centralized corporate entity providing shared services, including HR, operations, finance, marketing, and IT. Vine Hospitality owns and operates the Left Bank, Petite Left Bank, LB Steak, Camper, Meso Modern Mediterranean, and Rollati Ristorante family of restaurants located in the San Francisco Bay Area.

Our Mission : Serving with Love - bringing the highest quality food to our guests by providing support and coaching for the BOH team on Food & Beverage standards, policies, procedures, and systems that will ensure consistency in delivering high-quality products.

Summary

Accurately and efficiently, cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.  Responsible for the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.  Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.  Performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates.

Essential Duties & Responsibilities :

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Responsible for cooking and preparing all menu items in accordance with rules, policies, and standards set by the Chef and the restaurant;
• Stocks and maintains sufficient levels of food products and equipment at line stations to ensure a smooth restaurant service;
• Participates in food preparation and portioning prior to service, during off-peak periods, or as assigned, in accordance with restaurant guidelines and standards;
• Maintains a clean and sanitary work environment including the rotation of products for freshness and in compliance with applicable food guidelines and standards;
• Report necessary equipment repair and maintenance to a supervisor;
• Assumes 100% responsibility for quality of products served;
• Must be able to remain in a standing position up to 8 hours per day;
• Ability to walk while safely lifting and balancing items such as food trays frequently weighing up to 30 pounds;
• Ability to work up to 40 hours per week, including overtime if needed;
• Frequently walk, bend, stoop, use hands to finger, handle or feel, and reach with hands and arms;
• Frequently lift and / or move up to 30 pounds; and
• Other duties as assigned.

Why join the Vine Hospitality team? For Full-time employees we offer :

Company-sponsored health and welfare plans as of the first of the month after successful completion of 90 days of employment, which include :

To learn more about our team, please visit our Corporate page to dive deeper into Our Story .