Line Cook

THE WILLIAMSBURG WINERY, LTD.•Williamsburg, VA

2d•Onsite

About The Position

The Williamsburg Winery is seeking a dependable, motivated, and team-oriented Line Cook to join our culinary team. This position plays a key role in delivering exceptional dining experiences for our guests by preparing and executing high-quality menu items with consistency, efficiency, and attention to detail. The ideal candidate thrives in a fast-paced kitchen environment, takes pride in their work, and is committed to maintaining the highest standards of food quality, cleanliness, and guest satisfaction. This position supports both daily restaurant operations and special events across the winery property.

Requirements

High School Diploma or GED required.
Strong understanding of cooking techniques, food preparation methods, and safe knife handling practices.
Knowledge of food safety, sanitation, and HACCP principles.
Ability to work efficiently under pressure while maintaining attention to detail and quality standards.
Strong organizational and time-management skills.
Dependable, self-motivated, and able to work independently as well as part of a team.
Positive attitude and willingness to learn.
Flexible availability, including evenings, weekends, holidays, and special events.
Ability to stand and walk for extended periods and frequently bend, reach, lift, and carry up to 50 pounds.

Nice To Haves

Culinary degree, certificate, or formal culinary training preferred.
1–3 years of experience in a restaurant, resort, winery, hotel, or hospitality kitchen preferred.

Responsibilities

Prepare and execute menu items according to established recipes, presentation standards, and quality expectations.
Set up, stock, and maintain assigned kitchen stations to ensure efficient service and smooth daily operations.
Assist with food preparation including cutting, chopping, portioning, marinating, and sauce preparation.
Cook and plate food using a variety of techniques including grilling, sautéing, roasting, frying, and baking.
Maintain consistency, quality, and timing standards during service periods while working in a fast-paced environment.
Monitor product quality, freshness, and proper storage of all ingredients and prepared items.
Practice proper portion control and minimize waste to support food cost and inventory goals.
Maintain a clean, organized, and sanitary work environment, including all equipment, work surfaces, storage areas, and kitchen tools.
Adhere to all food safety, sanitation, and personal hygiene standards in compliance with Virginia Department of Health regulations and company policies.
Follow all opening, closing, and side-work procedures.
Work collaboratively with chefs, cooks, and front-of-house staff to ensure an exceptional guest experience.
Assist with receiving deliveries, stocking inventory, and rotating products using FIFO (First In, First Out) practices.
Support winery events, weddings, banquets, and other special functions as needed.
Perform additional duties and responsibilities as assigned by the Executive Chef, Sous Chef, or Kitchen Manager.