Line Cook- Stat's Brewpub

Legacy Ventures•Atlanta, GA

12d•$15 - $22

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. It reports to the Chef and is a part-time position at STATS in Atlanta, Georgia.

Requirements

Practical knowledge of industry best practices and customer service.
Ability to communicate verbally and non-verbally with attention to detail; understand instructions, read company memorandums, and communicate with little or no additional direction.
Ability to adapt to different personalities while maintaining focus, professional ethics, and appropriate boundaries.
Understanding of motivational management techniques and ability to lead coworkers with judgment, tact, and initiative while following supervisors' directions.
Ability to recognize potential conflicts and follow established practices and processes to maintain quality.
Ability to assess priorities and meet restaurant specifications for food presentation and quality.
Knowledge of food-preparation and production techniques and equipment, including food storage and handling.
Ability to use logic and reason to identify solutions and alternatives, including in cost-benefit analysis, service and product quality, and conflict resolution.
Knowledge of budget analysis methods and general accounting skills, and ability to work in kitchen and dining areas using point-of-sale applications.
Ability to work overtime when needed and assist with others' workload.
Ability to perform physical activities in varied environmental conditions, including climbing, lifting, balancing, walking, and handling materials; sustain well-paced mobility for up to four hours; lift pots and pans weighing up to 40 pounds; and use small tools with finger dexterity.
Ability to follow instructions carefully.
Salary range: $15.00–$22.00 per hour.

Responsibilities

Inspect kitchen surfaces and ensure all areas are safe and sanitary in accordance with food-handling procedures.
Prepare food as directed; season and cook it according to recipes, using personal 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 to plan menus, considering costs and special-event needs.
Supervise kitchen staff as directed by management.
Handle every order professionally and address customer complaints quickly and efficiently.
Communicate consistently and cooperatively with kitchen staff, front-end staff, and management.
Lead coworkers with good judgment, tact, and initiative while following directions from superiors.
Recognize potential conflicts and follow current practices and processes to maintain the quality of products and services.
Assess priorities and meet or exceed the restaurant's food-presentation and quality specifications.
Identify ways to enhance food-preparation services, including ingredient changes that promote the uniqueness of recipes.
Work in kitchen and dining areas, including areas using point-of-sale applications.
Work overtime when needed and assist with others' workload.