Line Cook/Raw Bar Boatyard

Atlas Restaurant Group•Annapolis, MD

6d•$16 - $27

About The Position

The Line Cook is an experienced cook responsible for preparing and cooking menu items according to the location’s recipes, including measuring ingredients, grilling, frying, broiling, baking, and sautéing. The role checks doneness and taste, adjusts seasoning and temperature, and follows set plating presentations. The Line Cook is responsible for all aspects of the assigned cooking station and for maintaining sanitation standards and proper product rotation in the station and preparation areas. There are no supervisory responsibilities. The role includes setting up and stocking a workstation with minimal supervision, preparing ingredients and proteins, cooking and plating menu items, working with seasonal ingredients, and participating in developing new menu items. Cooks are expected to continue developing their skills and master more than one station, such as grill, sauté, fryer, or garde manger. The position also involves routine and deep cleaning of back-of-house areas and equipment. The work is in a restaurant kitchen, typically with moderate noise and medium to high foot traffic. Employees may occasionally encounter moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals when visiting restaurant properties. The role requires frequent standing and walking, handling tools and controls, and occasional lifting or carrying of up to 50 pounds. Varied shifts, including nights, weekends, and holidays, may be required. Compensation varies by state: Maryland $16.00–$27.00 per hour; Delaware $13.25–$25.00; Pennsylvania $15.00–$22.00; Florida $16.00–$21.00; and Texas $15.00–$20.00. Full-time employees working 30 or more hours are eligible for health, dental, and vision insurance, a 401(k) contribution, company-paid life and AD&D insurance, learning and development programs, mobility and advancement opportunities, pet insurance, and a 25% discount at Atlas properties. Part-time employees are eligible for a 401(k) contribution, company-paid life and AD&D insurance, learning and development programs, mobility and advancement opportunities, and the Atlas properties discount. The company also describes opportunities to interact with ownership and senior management and support for career growth.

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 a food handler’s certification, depending on local regulations.
Must have a valid form of identification.
Ability to perform basic arithmetic and calculate discounts and tips; 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.
Basic knowledge of English is highly preferred; ability to communicate effectively with managers, clients, customers, and the general public is also stated.
Physical ability to stand, walk, reach, handle or manipulate objects, tools or controls, and talk, hear, taste, and smell; frequently stoop, kneel, crouch, or crawl; occasionally lift or carry up to 50 pounds, sit, climb stairs, and maintain balance; and respond quickly to emergencies.
Must meet the position’s vision requirements, including close, distance, and peripheral vision, depth perception, and ability to adjust focus.
Ability to maintain professionalism and effective working relationships, accept and provide feedback respectfully, remain emotionally aware, and work calmly and effectively under stress.

Nice To Haves

Basic knowledge of English is highly preferred.

Responsibilities

Set up and stock the workstation with minimal supervision.
Prepare ingredients, butcher proteins, and execute menu items from preparation through cooking and plating.
Cook menu items using assigned recipes and techniques, check doneness and taste, and adjust seasoning and temperature as needed.
Work with seasonal ingredients and participate in preparing and developing new menu items.
Develop existing skills, learn new techniques, and master more than one station, such as grill, sauté, fryer, or garde manger.
Maintain cleanliness and sanitation in back-of-house work areas, including refrigeration, cooking equipment, and preparation areas.
Participate in regular and deep cleaning of back-of-house work areas and equipment.
Ensure proper product rotation and sanitation at the cooking station and preparation areas.

Benefits

Health insurance for eligible full-time employees working 30 or more hours.
Dental insurance for eligible full-time employees working 30 or more hours.
Vision insurance for eligible full-time employees working 30 or more hours.
401(k) contribution.
100% company-paid life and AD&D insurance.
Learning and development programs.
Mobility and advancement opportunities.
Pet insurance for eligible full-time employees working 30 or more hours.
25% discount at Atlas properties.
Support for career growth and opportunities to interact regularly with ownership and senior management.