Dinner Line Cook - Jazzboline Restaurant and Bar

Jazzboline Restaurant & Bar•Town of Amherst, NY

2d•$19 - $24•Onsite

About The Position

Jazzboline Restaurant, Bar & Ballroom is seeking an experienced Dinner Line Cook to prepare and execute menu items for à la carte dinner service. The role is part of a culinary team focused on exceptional food, genuine hospitality, consistency, teamwork, and attention to detail. Jazzboline is locally owned and operated by Iskalo Development and is located on a hospitality campus in Amherst alongside Reikart House, a Marriott Tribute Portfolio Hotel. The restaurant also serves Sunday Jazz Brunch and hosts weddings and special events in its ballroom. The Dinner Line Cook takes ownership of an assigned station, prepares and plates food to established standards, and works collaboratively with other cooks and culinary leadership during busy service. The position primarily works dinner shifts, including evenings, weekends, and holidays according to restaurant and business needs.

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 in an active commercial kitchen, including prolonged standing and regular movement.
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.