Line Cook

Electric Hospitality; Atlanta (GA); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

Competitive Pay

Employee Discounts on Food and Beverages

Referral Bonus Program

Medical, Dental, and Vision Plans

401(k) Retirement Plan

Supportive and Dynamic Work Environment

Job summary

Electric Hospitality in Atlanta, Georgia is seeking a Lead Line Cook to deliver exceptional dining experiences by preparing high-quality meals. The role involves strict adherence to recipes, maintaining a clean work environment, and ensuring food safety compliance.

Ideal candidates will have at least one year of cooking experience, work well in a fast-paced environment, and possess strong communication skills. Competitive pay and various employee benefits are included in the offer.

Qualifications

• Minimum of 1 year of closely related cooking experience.
• Ability to speak, read, and comprehend instructions and converse comfortably with customers.

Responsibilities

• Prepare high-quality meals following recipes precisely.
• Maintain cleanliness and organization in the kitchen.
• Restock kitchen supplies and food items regularly.

Skills

Food preparation adherence

Food safety practices

Detail-oriented and multitasking

Job description

Electric Hospitality Atlanta, Georgia, United States

About this position

Electric Hospitality is an innovative Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated for award‑winning concepts such as Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events, and the Eastside Swim & Social Club, our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities. We believe that a life well lived is one where you share impossibly good times with others on a regular basis. We create environments for ultimate enjoyment, where positive energy, creativity, culture and community intersect.

Position Summary

The Lead Line Cook delivers a superior dining experience for guests by preparing high‑quality meals. The Lead Line Cook’s main goal is to ensure that guests will always enjoy exceptional dining experiences. You are expected to uphold service standards at all times, foster a safe work environment free of harassment, and set a positive example for team members.

Key Responsibilities

• Food preparation with 100% recipe adherence. Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving food items.
• Follow the production prep list and keep records accurately. Requisition supplies and equipment as needed.
• Practice excellent food safety and sanitation practices. Accountable for compliance with local, state, and federal laws and regulations, including those relating to food safety.
• Regularly restock all kitchen supplies and food items required for service.
• Assist with ordering and planning food supplies, as directed by the supervisor.
• Report necessary equipment repair and maintenance to management.
• Monitor proper rotation and dating of prepped food items and storage areas.
• Maintain a clean, organized work environment that is free of safety hazards.
• Work well in a fast‑paced environment. Must be detail‑oriented and able to multitask.
• Other duties as assigned.

Experience

• Requires a minimum of 1 year of closely related cooking experience. Work experience in a high‑volume or fast‑casual dining restaurant environment preferred.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, and converse comfortably with customers.

Position Qualifications

• Ability to work various shifts in a team‑oriented environment.
• Ability to communicate effectively.
• Self‑starter able to prioritize and handle various tasks simultaneously.
• Ability to adapt to changing priorities and unexpected situations.
• Proficiency in reading, writing, and mathematics.
• Must be at least 18 years of age.

Essential Physical Functions

• Ability to stand/walk for 8‑10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a required uniform.
• Maintain a well‑manicured appearance and persona that reflects the restaurant’s image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits

• Competitive Pay
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment