What working hours should I outline in a Line cook job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sommelier Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate an award-winning restaurant with an extensive wine program featuring 300+ carefully curated wines from established and emerging regions worldwide. Our sommelier leads wine service excellence, educating guests and staff while managing our comprehensive wine collection. The role combines guest interaction with wine program management, including inventory control, supplier relationships, and staff education. You'll work in an elegant dining environment serving wine enthusiasts, special occasion diners, and corporate guests seeking exceptional wine experiences. This position offers excellent opportunities for professional development, including wine travel, supplier visits, and involvement in wine events and tastings that enhance our restaurant's reputation as a wine destination.
• Provide expert wine recommendations and pairings, enhancing guest dining experiences through knowledgeable service • Maintain comprehensive wine inventory including purchasing, storage, and rotation to optimize quality and profitability • Develop and update wine lists, including seasonal selections and special wine program features • Conduct staff training on wine knowledge, service techniques, and upselling strategies • Manage wine cellar operations including temperature control, storage systems, and inventory tracking • Build relationships with wine suppliers, distributors, and producers to source exceptional wines • Organize wine events, tastings, and educational dinners to promote wine program and drive revenue • Ensure proper wine service standards including decanting, temperature control, and glassware selection • Handle wine complaints and quality issues with professionalism and expertise • Collaborate with kitchen team on food and wine pairing development • Monitor wine program profitability including cost control and pricing strategies • Maintain wine service equipment and ensure compliance with licensing requirements
Essential Skills: Comprehensive wine knowledge across major wine regions, varietals, and production methods; expert tasting abilities with skill in identifying wine characteristics and quality; outstanding guest service abilities with confidence in wine presentation and education; strong organizational skills for inventory management and cellar operations; effective communication skills for staff training and guest interaction; ability to work collaboratively with kitchen and service teams. Preferred Qualifications: Formal sommelier certification (Court of Master Sommeliers, WSET Level 3+); 2+ years wine service experience in fine dining environments; additional language skills for international wine knowledge; spirits and cocktail knowledge for complete beverage program management; experience with wine inventory software and POS systems; knowledge of wine law, importing, and distribution.
We're looking for passionate wine professionals with solid foundation knowledge and genuine enthusiasm for sharing wine expertise with others. You should have at least 18+ months wine service experience and be working toward or have achieved sommelier certification. While advanced certifications are great to have, we care more about your passion for wine, ability to connect with guests, and commitment to continuous learning. We provide ongoing education support including wine courses, supplier tastings, and travel opportunities to wine regions. Career advancement opportunities include head sommelier positions, beverage program management, and involvement in wine program development across our restaurant group. We support professional development through certification programs and industry networking.
We're looking for someone who combines deep wine knowledge with approachable personality, making wine accessible and enjoyable for all guests regardless of their wine experience level. You should be naturally curious about wine, eager to continue learning, and skilled at sharing knowledge without intimidation. The ideal candidate will have excellent memory for wine details, palate development for quality assessment, and patience for educating both guests and staff. You should be detail-oriented in cellar management, reliable in inventory control, and creative in wine program development. We value professionalism, continuous education, and collaborative approach to beverage program success within our restaurant's overall hospitality experience.
Competitive salary of £28,000-£35,000 annually based on certification level and experience, plus wine sales commission structure and quarterly performance bonuses. Comprehensive benefits package includes: wine education allowance for courses and certifications; wine tasting budget for menu development and supplier evaluations; 26 days paid annual leave plus bank holidays and professional development time. Professional development opportunities including wine region travel, supplier visits, and industry event attendance. Health and wellness benefits, staff meal programs, and wine industry networking opportunities through our established supplier relationships.

Outline comprehensive line cook working hours including shift patterns covering lunch and dinner service hours for complete operational coverage, weekend and holiday availability requirements during peak business periods, preparation time and closing duties ensuring kitchen readiness and cleanliness, overtime opportunities during busy periods for additional earning potential, flexible scheduling based on business needs and operational demands, and work-life balance considerations with advance notice for schedule changes supporting personal planning.

Common misunderstanding: Line cook working hours are standard schedules rather than service-focused patterns requiring flexibility for restaurant operations and customer demands.

Line cook positions involve service-focused schedules, peak period coverage, and operational flexibility that reflect restaurant business patterns. Kitchen schedules often differ from traditional hours whilst requiring adaptability and professional commitment to service excellence.

Common misunderstanding: Flexible scheduling benefits employers rather than professional development opportunity that enhances experience and provides advancement preparation in culinary careers.

Flexible scheduling provides diverse operational experience, skill development, and comprehensive understanding that benefit professional advancement. Schedule variety often improves capabilities whilst ensuring comprehensive culinary experience and career progression opportunities.

How should I describe shift requirements for Line cook job description working hours?

Describe typical service hours and meal period coverage including lunch and dinner operations, split shifts for lunch and dinner operations with breaks between services, weekend shifts and holiday working requirements during peak business periods, preparation shifts and pre-service setup time ensuring kitchen readiness, closing duties and kitchen cleaning responsibilities maintaining hygiene and organisation, and schedule rotation and flexibility expectations for operational coverage and professional development.

Common misunderstanding: Split shifts are inconvenient rather than restaurant standard that allows proper preparation whilst ensuring fresh service and operational efficiency.

Split shifts enable proper preparation, maintain service freshness, provide operational efficiency, and ensure quality control between service periods. Schedule structure often improves service quality whilst allowing adequate preparation and maintenance time.

Common misunderstanding: Closing duties are additional work rather than operational necessity that ensures kitchen safety whilst maintaining hygiene standards and equipment longevity.

Closing duties ensure kitchen safety, maintain hygiene standards, protect equipment condition, and prepare for next service whilst ensuring regulatory compliance. Closing responsibilities often prevent issues whilst maintaining operational readiness and professional standards.

What flexibility should I emphasise for Line cook job description schedule requirements?

Emphasise adaptability to varying business demands and seasonal fluctuations requiring operational adjustment, emergency coverage and colleague support during absences ensuring service continuity, extra shifts during special events and busy periods for increased earning potential, schedule accommodation for professional development and training opportunities, cross-training opportunities and station flexibility for skill enhancement, and advance notice provision for schedule planning supporting work-life balance and personal commitments.

Common misunderstanding: Schedule flexibility creates work-life imbalance rather than professional opportunity that enhances skills whilst providing comprehensive culinary experience and advancement preparation.

Schedule flexibility enables skill development, operational understanding, and comprehensive experience that benefit professional advancement. Varied scheduling often accelerates learning whilst providing valuable culinary experience and career preparation.

Common misunderstanding: Emergency coverage is inconvenience rather than professional responsibility that supports team success whilst demonstrating reliability and commitment to operational excellence.

Emergency coverage demonstrates professional responsibility, supports team success, shows reliability, and contributes to operational excellence whilst building professional reputation. Coverage commitment often improves team relationships whilst ensuring service reliability and professional development.