Dinner Line Cook - Jazzboline Restaurant and Bar

Jazzboline Restaurant & Bar•Amherst, NY

20h•Onsite

About The Position

Jazzboline Restaurant, Bar & Ballroom is seeking an experienced Dinner Line Cook to prepare and execute menu items during à la carte dinner service while maintaining high standards for quality, consistency, and presentation. The role is part of a culinary team at a locally owned and operated restaurant in Amherst, New York, located on a hospitality campus alongside Reikart House, a Marriott Tribute Portfolio Hotel. The restaurant also offers Sunday Jazz Brunch, weddings, and ballroom special events. The Dinner Line Cook manages an assigned cooking station and works collaboratively with fellow cooks and culinary leadership to deliver an exceptional dining experience. This position primarily works dinner shifts, including evenings, weekends, and holidays based on restaurant and business needs. The work takes place in an active commercial kitchen and involves prolonged standing, regular movement, exposure to varying temperatures, and lifting or moving supplies weighing up to approximately 70 pounds, with assistance or appropriate equipment when necessary.

Requirements

2–3 years of professional cooking experience preferred, ideally in a full-service, à la carte restaurant.
Experience independently operating a sauté, grill, or other hot-line station.
Strong knowledge of professional cooking techniques, food preparation, and kitchen equipment.
Ability to work efficiently and maintain composure during busy dinner service.
Understanding of food safety, sanitation, and proper food handling procedures.
Strong communication skills and ability to work collaboratively with a culinary team.
Commitment to consistency, quality, and exceptional guest experiences.
Comfort working dinner shifts, including evenings, weekends, and holidays based on restaurant and business needs.
Comfort working in an active commercial kitchen, including prolonged standing, regular movement, and exposure to varying temperatures.
Ability to lift or move supplies weighing up to approximately 70 lbs., with assistance or appropriate equipment when necessary.

Nice To Haves

Formal culinary education or training; hands-on experience and demonstrated culinary skills are equally valued.

Responsibilities

Prepare, cook, and plate menu items according to established recipes, portion sizes, and presentation standards.
Independently manage an assigned cooking station, including setup, organization, stocking, and breakdown.
Execute dinner orders efficiently and accurately during high-volume service.
Use professional cooking techniques, including sautéing, grilling, roasting, and frying.
Coordinate with fellow line cooks and culinary leadership to maintain proper timing and execution of orders.
Monitor food quality, temperatures, seasoning, and presentation.
Maintain proper food storage, labeling, rotation, and sanitation standards.
Minimize food waste and maintain appropriate production and portion controls.
Assist with food preparation and other kitchen responsibilities as needed.