Line Cook

Atlas Restaurant Group•Annapolis, MD

10h•$17 - $19

About The Position

The Line Cook is an experienced cook responsible for completing the full cooking process using the location’s assigned recipes. The role includes preparing and measuring ingredients; grilling, frying, broiling, baking, and sautéing; checking doneness and taste; adjusting seasoning and temperature; and presenting plates as specified. The Line Cook is responsible for all aspects of the assigned cooking station and ensures sanitation standards and proper product rotation in the station and preparation areas. The position sets up and stocks workstations with minimal supervision, executes menu items from preparation through cooking and plating, works with seasonal ingredients, and participates in developing new menu items. The Line Cook is expected to master more than one kitchen station, continue developing culinary skills, and maintain and clean back-of-house work areas and equipment. The role requires working efficiently in a fast-paced kitchen and collaborating professionally with coworkers.

Requirements

High school diploma or equivalent.
Two years of related high-volume experience.
Ability to work efficiently under pressure in a fast-paced environment.
Strong organizational skills and ability to multitask.
Basic understanding of cleanliness and sanitation standards.
Excellent customer service skills and a polite, attentive demeanor.
Flexibility to work varied shifts, including nights, weekends, and holidays.
May require food handler certification, depending on local regulations.
Must have a valid form of identification.
Ability to perform basic arithmetic and apply fractions, percentages, ratios, and proportions to practical situations.
Ability to read, understand, and follow verbal and written company directives and initiatives.
Ability to use common sense to understand and carry out written and oral instructions and creatively solve problems in a fast-paced environment.
Ability to meet the stated physical requirements, including standing, walking, reaching, handling tools or controls, and occasionally lifting or carrying up to 50 pounds.
Ability to remain calm and work effectively under high-stress or frustrating conditions.

Nice To Haves

Basic knowledge of English is highly preferred.

Responsibilities

Set up and stock the workstation with minimal supervision.
Execute menu items from start to finish, including ingredient preparation, protein butchery, cooking, and plating.
Work with seasonal ingredients.
Participate in preparing and developing new menu items.
Develop existing skills, learn new techniques, and build new skills.
Master more than one station, such as grill, sauté, fryer, or garde manger.
Maintain cleanliness and proper sanitation in back-of-house work areas, including refrigeration, cooking equipment, and prep areas.
Participate in regular and deep cleaning of back-of-house work areas and equipment.
Ensure proper product rotation and maintain sanitation standards at the cooking station and preparation area.