Line Cook (Part-Time)

Tandem Hospitality Group•Atlanta, GA

21h

About The Position

The Food & Beverage Supervisor is a key operational leader responsible for supporting daily front-of-house and back-of-house functions while ensuring exceptional service, food quality, and operational efficiency. This role bridges service and culinary execution, requiring a hands-on leader who can supervise teams, maintain standards, and step into line-level roles as needed to support business demands. The Supervisor is responsible for overseeing service execution, coaching staff, maintaining compliance with health and safety standards, and ensuring all guests receive high-quality experience. This individual must be adaptable, capable of working in both service and kitchen environments, and able to lead by example during high-volume periods. The ideal candidate thrives in a fast-paced environment, demonstrates strong leadership and communication skills, and is committed to operational excellence.

Requirements

High School graduate or equivalent vocational training
Strong written and verbal communication skills
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
Punctuality and reliable attendance.
Interpersonal skills and the ability to work well with co-workers and the public.
Proper food safety training and certification as described by law
Ability to lift 60 lbs and stand for long periods of time
High level of professionalism
Previous experience in a hybrid FOH/BOH supervisory role
ServSafe Food Handler or Manager Certification
Alcohol service certification (TIPS or equivalent)
Experience in high-volume or event-driven environments

Responsibilities

Oversee daily FOH and BOH operations, ensuring smooth service flow and adherence to company standards.
Act as the on-shift leader, making real-time decisions to support service efficiency and guest satisfaction.
Ensure all service areas (dining room, bar, kitchen, prep areas) are properly set up, stocked, and maintained.
Monitor service quality, food presentation, and timing to ensure consistency and excellence.
Assist with opening and closing procedures, ensuring all operational checklists are completed accurately.
Step into hourly roles as needed, including serving, bartending, expediting, food running, dishwashing, or prep work.
Support kitchen operations during peak periods by assisting with basic prep, line support, or plating.
Assist FOH teams with guest service, including taking orders, resolving issues, and maintaining floor presence.
Lead by example through active participation in service and operational execution.
Supervise and direct staff during shifts, ensuring clear communication of expectations and assignments.
Provide coaching, feedback, and support to team members to improve performance and efficiency.
Assist in training new hires in service standards, menu knowledge, and operational procedures.
Promote a positive, team-oriented culture that emphasizes accountability and collaboration.
Assist with inventory management, including stock levels, ordering support, and product organization.
Monitor waste and support cost control initiatives.
Ensure all equipment is functioning properly and report maintenance needs.
Support receiving and proper storage of deliveries when needed.