Line Cook

Hotel Indigo Atlanta - Vinings Galleria•Atlanta, GA

24d

About The Position

A Line Cook is a member of the kitchen team responsible for preparing and assembling dishes to restaurant standards. The role requires precision, attention to detail, and the ability to work in a fast-paced environment. Hours are available for both AM and PM shifts, and the position could lead to full-time work. Aperture Hotels is an established hotel management company whose portfolio includes well-known hotel brands and an independent hotel. The company describes a dynamic work environment with opportunities for professional and personal growth, and aims to foster a respectful workplace where team members are recognized for their contributions. Aperture Hotels identifies its core values as being transparent and accountable, actively curious, embracing growth, creating value for stakeholders, and committing and caring.

Requirements

At least one year of experience as a line cook or in a similar role.
Knowledge of various cooking methods, ingredients, equipment, and procedures.
Understanding of proper food-handling, sanitation, and safety guidelines.
Ability to work collaboratively in a team environment.
Strong organizational and time-management skills.
Availability to work evenings, weekends, and holidays as needed.
High school diploma or equivalent.

Nice To Haves

Culinary school education or a relevant certification.

Responsibilities

Follow recipes, portion controls, and presentation specifications.
Prepare ingredients, including vegetables, proteins, and sauces, ensuring freshness and quality.
Use cooking methods including grilling, sautéing, and frying.
Cook and plate dishes according to established standards, with attention to presentation and portion control.
Coordinate with kitchen team members to support timely food production.
Ensure dishes meet restaurant quality standards and adjust seasoning, temperature, and cooking times as needed.
Follow food-handling, sanitation, and safety procedures.
Keep workstations clean and organized according to cleaning schedules and health department regulations.
Communicate with kitchen staff about menu items, specials, and customer feedback.
Coordinate tasks with chefs and other team members to maintain smooth kitchen operations.
Help monitor inventory levels and notify supervisors about low-stock items.
Rotate and store food products to maintain freshness and minimize waste.
Handle multiple tasks in a high-pressure environment and adapt to menu, recipe, and customer-request changes.