Kitchen Cook

Martin's Restaurant Systems, Inc.; Bel-Air (GA); On-site; USD 30,000 - 38,000; Full time

Benefits offered by this job

Medical, dental, and vision

401(k)

Voluntary life

Job summary

The Canopy Restaurant is seeking a skilled line cook to join its kitchen team. You will lead line cooks, delegate tasks, and ensure high-quality food preparation. Responsibilities include preparing proteins, vegetables, sauces, and garnishes while plating to specification.

You will also ensure compliance with health regulations, train new cooks on equipment and techniques, manage stock, and minimize waste in a fast-paced environment.

Qualifications

• Understanding of hygiene and food safety rules.
• Experience as a line cook with proficiency in cooking techniques.
• Ability to stand long periods, work in fast-paced environment, lift up to 40 pounds.

Responsibilities

• Leads line cooks, delegates tasks, ensures high-quality food preparation.
• Prepares proteins, vegetables, sauces, and garnishes while plating to specification.
• Ensures compliance with health regulations, proper storage, temperature monitoring, cleaning procedures.
• Trains new cooks on kitchen equipment, techniques, and safety standards.
• Manages stock, checks in orders, minimizes waste.
• Interfaces between Back of House and Front of House.
• Ensures food is served in accordance with safety standards.

Skills

Hygiene & food safety

Line cook experience

Stand for long periods

Weekend shifts

Organization & communication

Food prep discipline

Calm under pressure

Reliable transportation

Education

High school diploma or GED

Hospitality/restaurant management degree (plus)

Job description

COMPANY: The Canopy Restaurant.

REPORTS TO: Executive Chef.

RESPONSIBILITIES:

• Leads line cooks, delegates tasks, and ensures high-quality food preparation.
• Prepares proteins, vegetables, sauces, and garnishes while plating to specification.
• Ensures compliance with health regulations, including proper food storage, temperature monitoring, and cleaning procedures.
• Trains new cooks on kitchen equipment, cooking techniques, and food safety standards.
• Manages stock, checks in orders, and minimizes waste.
• Acts as the contact point between Back of the House staff and Front of the House.
• Ensures food is served in accordance with safety standards (e.g. proper temperature).

REQUIREMENT & SKILLS:

• Understanding of hygiene and food safety rules.
• Experience as a line cook, with proven proficiency in various cooking techniques.
• Ability to stand for long periods, work in a fast-paced environment, and lift up to 40 pounds.
• Availability to work various shifts, including weekends.
• Strong organizational, communication, and interpersonal skills.
• Deep understanding of professional kitchen operations and food prep.
• Ensures consistent quality and plating.
• Ability to remain calm and professional in a fast-paced work environment.
• Must have reliable transportation.

EXPERIENCE:

• Restaurant experience: 1 - 2 years (Required).

EDUCATION:

• High school graduate or G.E.D. equivalent.
• Degree in hospitality or restaurant management is a plus.

BENEFITS:

• Medical, dental, and vision.
• Critical illness.
• Accidental coverage.
• Voluntary life.
• 401(k).