Line Cook

Vinings Galleria•Atlanta, GA

24d

About The Position

A Line Cook is a crucial part of the kitchen team, responsible for preparing and assembling dishes to meet the restaurant’s standards. The role requires precision, attention to detail, and the ability to work in a fast-paced environment. Hours are available for both AM and PM shifts, and the position could lead to a full-time position. Aperture Hotels is an established hotel management company with a portfolio of well-known brands, including Hilton Garden Inn, Homewood Suites, Hotel Indigo, Courtyard by Marriott, Hampton Inn and Suites, Fairfield Inn and Suites, Holiday Inn Express, Home2, and an independent property. The company describes a dynamic work environment with opportunities for professional and personal growth, and aims to foster a positive, respectful workplace where team members are recognized for their merits and accomplishments. It values transparency and accountability, curiosity, growth, creating value for stakeholders, and commitment and care.

Requirements

At least one year of experience as a line cook or in a similar role.
Knowledge of cooking methods, ingredients, equipment, and procedures.
Understanding of food-handling, sanitation, and safety guidelines.
Ability to work collaboratively in a team environment.
Strong organizational and time-management skills.
Availability to work evenings, weekends, and holidays as needed.

Nice To Haves

Culinary school or a relevant certification.

Responsibilities

Follow recipes, portion controls, and presentation specifications; prepare fresh, quality ingredients such as vegetables, proteins, and sauces; and use cooking methods including grilling, sautéing, and frying.
Cook and plate dishes according to established standards, with attention to presentation and portion control.
Coordinate with kitchen team members to support timely food production.
Ensure each dish meets quality standards and adjust seasoning, temperature, and cooking times as needed.
Follow food-handling, sanitation, and safety procedures; keep workstations clean and organized; and follow cleaning schedules and health department regulations.
Communicate with kitchen staff about menu items, specials, and customer feedback, and coordinate tasks with chefs and team members.
Help monitor inventory, notify supervisors about low-stock items, and rotate and store food to maintain freshness and minimize waste.
Handle multiple tasks in a high-pressure environment and adapt to menu, recipe, and customer-request changes.