Evening Station Chef at Upscale Private Club

The Gathering Spot; Atlanta (GA); On-site; USD 42,000 - 54,000; Full time

Job summary

The Gathering Spot's Retreat in Atlanta seeks a dedicated line cook to own an assigned station, delivering precise, timely, and elevated dishes while maintaining mise en place, safety, and a collaborative kitchen culture.

You will work evenings and weekends, coordinate with expo and neighboring stations, handle dietary restrictions, monitor temperatures, and contribute to a clean, organized, and hospitable service environment.

Qualifications

• 2+ years of line cooking experience, upscale restaurant or banquet exposure preferred.
• Proficiency in core cooking methods and knife skills.
• Mise en place discipline and safe food handling.
• Ability to stay organized during peak-volume service.

Responsibilities

• Station Ownership: Prepare and execute assigned dishes to approved recipes, portion specifications and presentation standards. Set up, stock and close the station; maintain prep lists and communicate shortages early.
• Service Coordination: Coordinate ticket timing with the expo and neighboring stations, including banquet and special-event demands; accommodate dietary restrictions.
• Quality & Controls: Check ingredient freshness, holding temperatures and plate quality; reduce spoilage and waste; support counts, receiving, labeling, rotation and proper storage.
• Teamwork & Safety: Assist with training junior cooks and maintaining a clean, hazard-free workspace; report equipment issues and follow sanitation and food safety requirements.
• Additional Expectations: Maintain confidentiality, evenings/weekends/holidays as business needs require; perform other related duties; description may evolve.

Skills

Line cooking

Cooking techniques

Knife skills

Mise en place

Food safety

Organization

Job description

The Gathering Spot's Retreat in Atlanta seeks a dedicated line cook to own an assigned station, delivering precise, timely, and elevated dishes while maintaining mise en place, safety, and a collaborative kitchen culture.

You will work evenings and weekends, coordinate with expo and neighboring stations, handle dietary restrictions, monitor temperatures, and contribute to a clean, organized, and hospitable service environment.