Muchacho Decatur - Experienced Line

Muchacho Reynoldstown•Decatur, GA

1d•Onsite

About The Position

The Line Cook is responsible for preparing all dishes according to established recipes while upholding Electric Hospitality's values and culture. This role involves operating kitchen areas as per Electric Hospitality Culinary Standards, ensuring the quality of products served, and complying with portion sizes, cooking methods, quality standards, and kitchen rules. The Line Cook will maintain food product levels for efficient service, portion food products according to recipe specifications, and properly handle, store, and rotate all products. They will follow plate presentation and garnish setup procedures, assist with food prep during off-peak times, and perform related tasks such as dishwashing, recycling preparation, and kitchen cleaning. Upholding cleanliness, sanitation, and safety standards is crucial, as is demonstrating knowledge of company culture and practices. Collaboration with the team to enhance the guest dining experience is also a key aspect of this position.

Requirements

High School graduate or equivalent.
Professional, positive, and approachable demeanor.
Self-motivated.
Legally eligible to work in the US.
Excellent reading, writing, and oral English proficiency.
Ability to perform basic arithmetic.
Minimum 1-2 years working in a professional kitchen.
Advanced knowledge of food receiving, storing, and rotation practices.
Time & temperature, FIFO, labeling/dating, protein storage.
Flexible availability including nights, mornings, weekends, and holidays.
Possess the ethics and positive attitude that support our values and culture.
Ability to multitask, prioritize, and organize.

Nice To Haves

Experience working a hot line position at a fine restaurant.
Completion of a Culinary Arts Program.
ServSafe certified or equivalent.
Fluency in a foreign language, preferably Spanish.

Responsibilities

Live and uphold Electric Hospitality values and culture.
Prepare a variety of dishes using established recipes.
Operate kitchen areas as per Electric Hospitality Culinary Standards.
Ensure quality of products served.
Comply with portion sizes, cooking methods, quality standards, and kitchen rules.
Maintain food product levels for efficient service.
Portion food products according to recipe specifications.
Properly handle, store, and rotate all products.
Follow plate presentation and garnish setup procedures.
Assist with food prep during off-peak times.
Perform related tasks such as dishwashing, recycling preparation, and kitchen cleaning.
Uphold cleanliness, sanitation, and safety standards.
Demonstrate knowledge of company culture and practices.
Collaborate with the team to enhance guest dining experience.