Line Cook/Raw Bar Boatyard

Atlas Restaurant Group•Annapolis, MD

5d•$13 - $27

About The Position

The Line Cook is an experienced cook responsible for preparing and cooking food according to the location’s recipes and plating standards. The role includes measuring and preparing ingredients; grilling, frying, broiling, baking, and sautéing; checking food for doneness and taste; and adjusting seasoning and temperature. The cook is fully responsible for the assigned cooking station and for maintaining sanitation and proper product rotation in the station and preparation areas. The position works with seasonal ingredients, prepares menu items from start to finish, and may participate in developing new menu items. Cooks are expected to build their skills and master more than one station, such as grill, sauté, fryer, or garde manger. There are no supervisory responsibilities. The role requires working efficiently in a fast-paced restaurant kitchen, maintaining clean and sanitary back-of-house areas, and being flexible to work varied shifts, including nights, weekends, and holidays. Depending on local regulations, a food handler’s certification may be required. Compensation varies by state: Maryland $16.00–$27.00 per hour; Delaware $13.25–$25.00 per hour; Pennsylvania $15.00–$22.00 per hour; Florida $16.00–$21.00 per hour; Texas $15.00–$20.00 per hour.

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.
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 understand and carry out written and oral instructions and solve problems in a fast-paced environment.
Ability to meet the role’s physical demands, including standing, walking, reaching, handling objects and tools, and occasionally lifting or carrying up to 50 pounds.

Nice To Haves

Basic knowledge of English is highly preferred.
Food handler’s certification may be required depending on local regulations.

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 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.
Follow sanitation guidelines and ensure proper product rotation.
Prepare and cook food using assigned recipes and established plate presentations.
Check food for doneness and taste, and adjust seasoning and temperature as needed.

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.
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.
Opportunity to interact with ownership and senior management and receive support for career growth.