Line Cook

Atlas Restaurant Group•Towson, MD

5h•Onsite

About The Position

The Line Cook functions as an experienced cook, responsible for performing the full cooking process using the locations assigned recipes. This includes preparing and measuring ingredients; grilling, frying, broiling, baking and sautéing; checking for the proper doneness and taste; adjusting seasoning and temperature for best results and set plate presentations. In all location kitchens, fully responsible for all aspects of the cooking station. Ensures that the cooking station and preparation area is meeting all set sanitation guidelines and proper product rotation is being done.

Requirements

Ability to work efficiently under pressure in a fast-paced environment
Strong organizational skills with the ability to multitask
Basic understanding of cleanliness and sanitation standards
Excellent customer service skills with a polite and attentive demeanor
Flexibility to work varied shifts, including nights, weekends, and holidays
May require a food handler's certification, depending on local regulations
High School Diploma or equivalent
2 years of related high-volume experience
Must have a valid form of identification.
Knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals
Knowledge to calculate figures and amounts such as discounts and tips
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to read, understand and follow both verbal and written company directives and initiatives
Demonstrate knowledge and understanding of government policies and regulations
Ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations
Ability to use common sense to understand and carry out written and oral instructions
Ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.
Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.
Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal
Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.
Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.
Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.

Nice To Haves

Basic knowledge of English is highly preferred.

Responsibilities

Set up and stock workstation with minimal supervision
Executing menu items from start to finish. This includes but not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.
Working with seasonal ingredients
Participating in the preparation and development of new menu items
Perfecting your existing skills while learning new techniques and building new skill set
Master more than one specific station such as: Grill, Sautee, Fryer or Garde Manger
Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas
Participate in regular and deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas