Lead Line Cook

ATLANTA MISSION•Atlanta, GA

17d•$20 - $21•Onsite

About The Position

As a Lead Line Cook, you will serve within our ministry by assuming leadership over the dining experience and performing various food preparation duties. Full Time Monday-Friday 5am-2pm Alternate Weekends, Flexibility as needed.

Requirements

2+ years of food service or commercial kitchen operations experience required
Knowledge of various cooking procedures and methods including grilling, baking, boiling, roasting, and food preparation techniques
Strong understanding of food preparation, sanitation, food storage, and kitchen safety procedures
Ability to maintain operational readiness through organization, meal prep execution, station stocking, cleanliness, and kitchen flow management
Comfortable working within a fast-paced kitchen environment while collaborating effectively with a team
Ability to work independently with minimal supervision while also leading and supporting team operations
Excellent verbal and interpersonal communication skills
Ability to speak effectively before groups of volunteers, clients, and staff
Flexible with menus and meal preparation and able to problem-solve when ingredients, equipment, or operational needs shift
Ability to multitask, prioritize responsibilities, and adapt to changing kitchen demands
Knowledge of proper food handling, labeling, temperature monitoring, and product rotation practices
Commitment to maintaining a clean, organized, and service-ready kitchen environment at all times
Valid Driver’s License required
Must have the ability to remain in a stationary position for extended periods of time, including standing, walking, and moving throughout the kitchen for eight hours or more per day
Must be able to occasionally lift, push, or carry up to 50 pounds
Must be able to bend, stoop, reach, and safely work around hot surfaces, sharp equipment, and commercial kitchen machinery
Must be able to work in fluctuating temperatures including hot kitchen and refrigerated storage environment

Nice To Haves

Previous leadership or supervisory experience within dining services or food service environments preferred
Experience with batch cooking and high-volume meal preparation in a commercial kitchen setting
ServSafe Certification strongly preferred

Responsibilities

Preparation of menus and meals
Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner.
Implement and maintain an inventory for all items that need to be re-ordered
Re-order kitchen needs/products when necessary in a timely and organized manner
Ensure guest's special dietary needs are met
Leads clients, temps, and/or volunteers serving in the kitchen
Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
Prepares a wide variety of foods for 300 + people
Follows a recipe and improvise when there is a shortage of ingredients
Prepares components of each dish from our menu
Adheres to serving portion sizes and basic meal prep procedures
Sets up and breakdown workstations to serve meals while adhering to a schedule
Ensures that all food prep areas and all food storage areas meet required established standards
Maintains cleanliness and organization in the kitchen and dining area as required by established standards
Monitors product freshness and rotate dates using the FIFO method (First In, First Out)