Line Cook- Stat's Brewpub

Legacy Ventures•Atlanta, GA

12d•$15 - $22•Onsite

About The Position

A Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. The role monitors portions, manages inventories, and maintains a sanitary kitchen work area. The Line Cook reports to the Chef and works in the kitchen at STATS in Atlanta, Georgia. This is a part-time position with an hourly pay range of $15.00 to $22.00 and any shift; no travel is required. The position requires preparing and cooking food according to recipes, maintaining food quality and presentation, and keeping kitchen areas and equipment organized and sanitary. The Line Cook may also estimate food consumption, manage and store inventory, assist with menu planning, and supervise kitchen staff as directed by management. The role involves collaboration with kitchen staff, front-end staff, management, customers, and vendors, as well as physical activity including lifting items weighing up to 40 pounds and working on one’s feet for periods of up to four hours.

Requirements

Practical knowledge of industry best practices and customer service.
Ability to communicate details verbally and non-verbally and maintain cooperative, consistent communication with kitchen staff, front-end staff, and management.
Ability to understand instructions and read written company memorandums with little or no additional direction.
Ability to adapt to different personalities of clients, vendors, and coworkers while maintaining focus and professional ethics.
Ability to lead coworkers using sound judgment, tact, and initiative while following directions from superiors.
Ability to recognize potential conflicts and follow established practices and processes.
Ability to maintain food presentation standards and meet or exceed quality expectations.
Knowledge of food preparation and production techniques and equipment, including food storage and handling.
Ability to use logic and reason to identify solutions, including in cost-benefit analysis, service and product quality, and conflict resolution.
Knowledge of budget analysis methods and general accounting, and ability to work with point-of-sale applications in kitchen and dining areas.
Ability to perform physical activities requiring moderate to maximum strength, including climbing, lifting, balancing, walking, and handling materials.
Ability to remain mobile at a well-paced rate for periods of up to four hours.
Ability to lift pots, pans, and similar items weighing up to 40 pounds and use small tools with finger dexterity.
Ability to work overtime when needed and assist with the workload of others.

Responsibilities

Inspect kitchen surfaces to ensure areas are safe and sanitary in accordance with food-handling procedures.
Prepare food as directed and season and cook it according to recipes, using judgment and experience.
Ensure appropriate presentation and quality of dishes.
Estimate expected food consumption based on previous trends and developments.
Inventory, place orders for, and properly store, date, and rotate food items.
Organize food storage and kitchen equipment.
Consult with supervisory staff on menu planning, considering costs and special-event needs.
Supervise kitchen staff as directed by management.
Handle customer orders professionally and address customer complaints quickly and efficiently.
Communicate consistently with kitchen staff, front-end staff, and management.
Follow instructions and company memorandums with little or no additional direction.
Recognize potential conflicts and follow current practices and processes to maintain product and service quality.
Seek ways to enhance food-preparation services, including ingredient changes that promote recipe uniqueness.
Work overtime when needed and assist with others’ workloads.