Lead Line Cook — Training, Plating & Quality

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

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.