Line Cook
Vin 909 Winecafe'
vin909wine
KITCHEN
FULL-TIME
16-20/HR
ANNAPOLIS
Experienced line cooks wanted for a fast paced fun kitchen
Line/Pizza Cook
The Line/Pizza Cook position is a member of the BOH (kitchen) team at Vin 909 reporting to the Executive Chef and the Sous Chef in their absence. This person is responsible for preparing food to the expectations of Vin and executing tasks in a timely manner including setting up of their assigned station and cooking expeditiously to maintain business level requirements.
What do you need to know?
How to process food items to recipe specifications (cutting, portioning, fabrication, mixing, etc.)
How to correctly and safely (sanitation and personal) use the equipment that will be used in the previous bullet point (knives, scale, robot coupe, mixers, slicer machine, etc.)
W and how to put away orders into our inventory so that product is properly rotated
How to recognize inferior products and how to alert the manager on duty
How to utilize the POS to punch in and out
The products and par levels necessary to ensure a stress free service
How to sharpen a knife
Mise en place - station and tools required to execute service to Vin s standards
The plating recipes of all menu itemsing from your station including the ingredients of the premade products and in house made products used in the execution of your station to be able to speak knowledgeably with regards to allergies
The physical layout of the building and surrounding property and the flow of goods (including waste)
What do you need to do?
Promote, work and act in a manner consistent with the mission of Vin 909.
Is able to produce batch recipes quick enough to be able topetently produce the prep needed to ensure Vin s standards, par level, and quality in a reasonable amount of time.
Keep a neat and orderly personal appearance.
Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Follow proper plate presentation and garnish set up for all dishes.
Take responsibility for ensuring the prep is done and put away in a safe and healthy way.
Punch in upon arrival and out upon leaving.
Set up your assigned station in a timely and sanitary manner and bringing items that are potentially needed for service to the chef s attention
Be set and ready to execute dishes to menu standards at the time of opening until the manager on duty has deemed the service over
Continuously clean the kitchen by wiping surfaces with sanitation towels, sweeping debris into the trash via the dustpan, mopping as necessary, and even wiping the floor with a towel if the spill requires such action
Effectivelymunicate to any interested staff members (expeditor, runner, servers, line mate) a running tally of what is ready to be sold from your station, what is next thing to be worked on from your station, and the following task after that if t is one
Effectivelymunicate any menu items or specific ingredients that may be running short
Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
the team keep the whole building clean by taking boxes out, sweeping anyw that needs it,anizing the outhouse, keeping dry storage shelves wiped, etc.
Learn to execute other stations to be helpful and more efficient as a team
Attend all scheduled employee meetings and quarterly cleanings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
Fill-in for fellow employees w needed to ensure guest service standards and efficient operations.
How is performance being measured?
Demonstrates the ability to maintain consistent high standards of food quality and recipe execution at a speed that is acceptable to Vin standards
Demonstrates the ability to maintain high standards of sanitation, personal hygiene, appearance, and equipment safety.
Attains an ability to work other stations through being efficient enough to sufficiently set up their own station shown through historical data and being tasked with prep from other stations as well as being hands on the line when other stations are busy with execution
Attains cost control awareness through following set procedures, recipe specifications, food preparation, waste control, proper food handling procedures and product rotation.
Attains cost control awareness through understanding how their personal hours and efficiency directly affect the bottom line profitability of the business and acts accordingly to a reasonable degree
?
Vin 909 Winecafe' - 909 Bay Ridge Ave, Annapolis, MD, 21403
Vin 909 Winecafe'
vin909wine
KITCHEN
FULL-TIME
16-20/HR
ANNAPOLIS
Experienced line cooks wanted for a fast paced fun kitchen
Line/Pizza Cook
The Line/Pizza Cook position is a member of the BOH (kitchen) team at Vin 909 reporting to the Executive Chef and the Sous Chef in their absence. This person is responsible for preparing food to the expectations of Vin and executing tasks in a timely manner including setting up of their assigned station and cooking expeditiously to maintain business level requirements.
What do you need to know?
How to process food items to recipe specifications (cutting, portioning, fabrication, mixing, etc.)
How to correctly and safely (sanitation and personal) use the equipment that will be used in the previous bullet point (knives, scale, robot coupe, mixers, slicer machine, etc.)
W and how to put away orders into our inventory so that product is properly rotated
How to recognize inferior products and how to alert the manager on duty
How to utilize the POS to punch in and out
The products and par levels necessary to ensure a stress free service
How to sharpen a knife
Mise en place - station and tools required to execute service to Vin s standards
The plating recipes of all menu itemsing from your station including the ingredients of the premade products and in house made products used in the execution of your station to be able to speak knowledgeably with regards to allergies
The physical layout of the building and surrounding property and the flow of goods (including waste)
What do you need to do?
Promote, work and act in a manner consistent with the mission of Vin 909.
Is able to produce batch recipes quick enough to be able topetently produce the prep needed to ensure Vin s standards, par level, and quality in a reasonable amount of time.
Keep a neat and orderly personal appearance.
Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Follow proper plate presentation and garnish set up for all dishes.
Take responsibility for ensuring the prep is done and put away in a safe and healthy way.
Punch in upon arrival and out upon leaving.
Set up your assigned station in a timely and sanitary manner and bringing items that are potentially needed for service to the chef s attention
Be set and ready to execute dishes to menu standards at the time of opening until the manager on duty has deemed the service over
Continuously clean the kitchen by wiping surfaces with sanitation towels, sweeping debris into the trash via the dustpan, mopping as necessary, and even wiping the floor with a towel if the spill requires such action
Effectivelymunicate to any interested staff members (expeditor, runner, servers, line mate) a running tally of what is ready to be sold from your station, what is next thing to be worked on from your station, and the following task after that if t is one
Effectivelymunicate any menu items or specific ingredients that may be running short
Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
the team keep the whole building clean by taking boxes out, sweeping anyw that needs it,anizing the outhouse, keeping dry storage shelves wiped, etc.
Learn to execute other stations to be helpful and more efficient as a team
Attend all scheduled employee meetings and quarterly cleanings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
Fill-in for fellow employees w needed to ensure guest service standards and efficient operations.
How is performance being measured?
Demonstrates the ability to maintain consistent high standards of food quality and recipe execution at a speed that is acceptable to Vin standards
Demonstrates the ability to maintain high standards of sanitation, personal hygiene, appearance, and equipment safety.
Attains an ability to work other stations through being efficient enough to sufficiently set up their own station shown through historical data and being tasked with prep from other stations as well as being hands on the line when other stations are busy with execution
Attains cost control awareness through following set procedures, recipe specifications, food preparation, waste control, proper food handling procedures and product rotation.
Attains cost control awareness through understanding how their personal hours and efficiency directly affect the bottom line profitability of the business and acts accordingly to a reasonable degree
?
Vin 909 Winecafe' - 909 Bay Ridge Ave, Annapolis, MD, 21403
Job ID: 485751474
Originally Posted on: 7/17/2025
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