Line Cook - Trolley Square Oyster House

Atlas Restaurant Group•Wilmington, DE

16d•$17 - $19•Onsite

About The Position

The Line Cook is an experienced cook responsible for carrying out the full cooking process using the location’s assigned recipes. The role includes preparing and measuring ingredients; grilling, frying, broiling, baking, and sautéing; checking doneness and taste; adjusting seasoning and temperature; and following established plate presentations. The Line Cook is responsible for all aspects of the assigned cooking station and ensures the station and preparation area meet sanitation guidelines and that products are properly rotated. The position sets up and stocks a workstation, executes menu items from preparation through cooking and plating, works with seasonal ingredients, and participates in preparing and developing new menu items. The Line Cook maintains and develops cooking skills, learns new techniques, and masters more than one station, such as grill, sauté, fryer, or garde manger. The role also involves maintaining and deep cleaning back-of-house work areas, including refrigeration, cooking equipment, and prep areas. There are no supervisory responsibilities.

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 with a polite and attentive demeanor.
Flexibility to work varied shifts, including nights, weekends, and holidays.
May require a food handler’s certification, depending on local regulations.
Must have a valid form of identification.
Ability to perform basic arithmetic and calculate discounts and tips, and apply fractions, percentages, ratios, and proportions to practical situations.
Basic knowledge of English is highly preferred; ability to read, understand, and follow verbal and written company directives and initiatives.
Ability to understand government policies and regulations, answer questions, and speak before groups of managers, clients, customers, and the general public.
Ability to understand and carry out written and oral instructions, use common sense, and creatively solve problems in a fast-paced environment.
Ability to work effectively with others, remain professional, accept and give constructive feedback, and remain calm and efficient under stress.

Nice To Haves

Basic knowledge of English is highly preferred.

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 the preparation and development of 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 and sanitation in back-of-house work areas, including refrigeration, cooking equipment, and prep areas.
Participate in regular and deep cleaning of back-of-house work areas.
Ensure proper product rotation and that the cooking station and preparation area meet sanitation guidelines.