Cass Winery Tasting Room & Cafe
Lead Line Cook — Winery Café
Position overview
We are hiring a Lead Line Cook for a busy winery café. This role combines high-volume production and hands-on cooking with inventory management, order intake/processing, prep planning, and team leadership. The Lead Line Cook ensures consistent food quality, efficient service, accurate costing, and a safe, organized kitchen.
Key responsibilities
- Oversee daily line operations during assigned shifts; prepare and plate menu items to quality and presentation standards.
- Lead and coordinate the line team: assign stations, train cooks, manage shift workflow, and maintain morale and professionalism.
- Manage food inventory: forecast needs, perform weekly cycle counts, receive and inspect deliveries, rotate stock (FIFO), and minimize waste/spoilage.
- Process order intake: manage ticket flow during service, prioritize orders, communicate timing with front-of-house, and ensure timely fulfillment of dine-in, to-go, and special-event orders.
- Prep management: create and execute prep schedules, prepare mise en place, portion control, label and store prepped items, and ensure line readiness for service.
- Cost control: monitor food costs, suggest menu/portion adjustments, track wastage, and contribute to purchasing decisions.
- Maintain sanitation and safety: enforce HACCP/health code standards, perform cleaning checklists, and mentor staff on safe practices.
- Menu assistance: collaborate with chef/manager on specials, ingredient sourcing, and recipe standardization.
- Recordkeeping and reporting: maintain inventory records, submit daily/weekly logs (waste, temperature, prep lists), and assist with invoice reconciliation.
- Support catering/private events as needed; flexible to weekend and evening shifts.
Qualifications
- 3+ years of professional cooking experience with at least 1 year in a lead/supervisory role in a high-volume environment (cafés, bistros, wineries, or similar preferred).
- Strong knowledge of inventory systems, purchasing, and portion control.
- Food safety certification (ServSafe or equivalent) required.
- Proven ability to manage order flow and work efficiently under pressure.
- Basic math skills for costing and inventory reconciliation.
- Excellent communication and team leadership skills.
- Ability to lift 50 lbs, stand for long periods, and work flexible hours including weekends and holidays.
Desired skills
- Experience with POS and inventory management software.
- Familiarity with seasonal/local sourcing and wine-country service pace.
- Ability to write clear prep lists and train staff to standard recipes.
Work schedule & environment
- Full-time; rotating shifts covering lunch/service hours; frequent weekend and holiday availability required.
- Fast-paced café within a winery setting; occasional outdoor/event support.
- Position normally operates 9-5 or some close variance thereof.
Compensation
- Competitive hourly wage or salary depending on experience. $21-$25 p/hr
- Benefits may include staff meals, discounted wine, paid time off, and opportunities for growth into kitchen management.
- Health benefits, 401k & Employer Match avail.
- Tip share program in place and will enhance hourly take-home.
To apply
Submit resume and brief cover letter highlighting supervisory experience, inventory management, and familiarity with high-volume café operations. Include availability and preferred start date.
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Pay: $21.00 - $25.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
Work Location: In person