PM Lead Cook

The Perlant•Atlanta, GA

9d•Onsite

About The Position

The Perlant is a private, wine-focused membership club. Our members come to us for exceptional wine, food and hospitality, and they come back because every visit feels considered. We cook with care, pair with intention and hold every plate to the same standard. The Lead Line Cook is the backbone of our PM line. You'll work a station at full speed while keeping the whole line moving, supporting and developing our cooks, and being the sous chef's right hand during service. This role is built for an experienced cook who's ready to lead and who sees Sous Chef as the next step.

Requirements

3+ years of line experience in a quality-focused kitchen, including 1+ year in a lead, senior or trainer role
Mastery of every hot-line station; grill or live-fire experience is a plus
A calm head, clear communication and a team-first attitude under pressure
A drive to teach, lead by example and grow into kitchen management
ServSafe Food Handler or Manager certification, or willingness to get one
Availability for evenings, weekends and holidays
Ability to stand for a full shift and lift heavy items, such as a full stock pot, with a teammate's help

Nice To Haves

As the club grows across locations, Lead Line Cooks get first consideration for sous roles, along with mentorship from our chef on menu development, ordering, costing and running a kitchen.

Responsibilities

Setting up the line: Make sure every station is fully prepped, stocked and ready before the first ticket, with fresh herbs picked and chopped and the line wiped down. Take the AM-to-PM pass-off and make sure high-priority prep is covered. Confirm that steaks and chicken are tempered and proteins are counted before service.
Running service: Work your own station while watching the whole line, and jump in wherever someone is falling behind. Keep communication flowing between the line, the sous chef, the porters and the runners. Track protein counts across the line and flag low items to the chef early. Protect the standard: sauces are tasted before plating, and no plate goes out unless it's right. Make real-time calls that keep service moving, and escalate to the sous chef when needed.
Developing the team: Train new cooks on stations, standards and systems. Coach in the moment, correct with respect, and model the culture we want. Help the chef and sous chef spot cooks who are ready for more responsibility.
Closing strong: Lead the scrub-down, inventory and the team's prep-list writing. Check out with the chef and pass off the next day's priorities. Help with ordering, waste tracking and keeping the walk-in organized.