Lead Line Cook

ATLANTA MISSION•Atlanta, GA

2d•$19 - $20•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.

Requirements

1–3 years of food service operation experience (preferably in large-volume or institutional settings).
Leadership experience in the dining services field, including supervising or mentoring others.
Knowledge of various cooking procedures and methods (grilling, baking, boiling, sautéing, etc.).
Comfortable working collaboratively within a fast-paced kitchen environment.
Excellent verbal communication and interpersonal skills.
Ability to lead, motivate, and work effectively within a diverse team environment.
Ability to work independently with minimal supervision and strong attention to detail.
Confident speaking before groups of volunteers, clients, and staff.
Flexible with menus and able to problem-solve creatively when ingredients are unavailable.
Commitment to Atlanta Mission’s Christ-centered mission and values.
Ability to stand for extended periods and lift up to 50 pounds.
Work in a commercial kitchen environment with exposure to heat, cleaning chemicals, and noise.
Flexible to work occasional weekends or holidays as needed.

Nice To Haves

ServSafe or similar food safety certification preferred.

Responsibilities

Prepare and execute menus that are nutritious, balanced, and appropriate for diverse dietary needs.
Lead and support line cooks, temps, clients, and volunteers in completing all assigned kitchen tasks with skill and professionalism.
Provide training and mentorship to line cooks to enhance culinary skills, teamwork, and service excellence.
Foster a positive and respectful team culture rooted in Atlanta Mission’s core values and trauma-informed practices.
Ensure guest and resident dietary needs are accommodated in a timely and sensitive manner.
Prepare a wide variety of meals for 300+ individuals, following recipes and adjusting as needed to meet ingredient availability.
Ensure all cooking stations are properly stocked with the necessary ingredients and equipment.
Set up, serve, and break down meal service stations according to established schedules and procedures.
Ensure portion control, consistent food presentation, and adherence to health and safety guidelines.
Maintain cleanliness, organization, and sanitation of all kitchen and dining areas in compliance with health codes and Atlanta Mission standards.
Maintain an organized inventory of food and supplies, monitoring product freshness using the FIFO (First In, First Out) method.
Track and reorder kitchen products in a timely, accurate, and cost-effective manner.
Communicate effectively with the Dining Services Manager regarding menu planning, supply needs, and budget stewardship.
Uphold professional boundaries when interacting with residents, volunteers, and community partners, modeling safety and respect at all times.
Demonstrate emotional maturity, discretion, and sensitivity to the unique experiences of women and children in a shelter setting.
Promote a calm, encouraging, and structured kitchen environment conducive to learning and healing.