Line Cook

Tandem Hospitality Group; Atlanta (GA); On-site; USD 28,000 - 36,000; Full time

Job summary

Tandem Hospitality Group is seeking a Line Cook to prepare high-quality meals consistently according to recipes and standards, while maintaining a clean, sanitized work area and excellent plating. You will support kitchen operations, manage mise en place, and collaborate with the team to exceed guest expectations and drive repeat business.

The role requires attention to detail, strong communication, and the ability to work under supervision with reliability and professionalism.

Qualifications

• High School graduate or equivalent vocational training.
• Strong written and verbal communication skills.
• Ability to perform duties with attention to detail, speed, accuracy and teamwork.
• Punctuality and reliable attendance.
• Interpersonal skills for working with staff and guests.
• Proper food safety training and certification as described by law.
• Ability to lift up to 60 lbs and stand for long periods.
• High level of professionalism.

Responsibilities

• Set up stations and collect mise en place to prepare menu for service.
• Weigh and measure ingredients for cooking.
• Prepare a variety of foods including meat, seafood, poultry, vegetables and cold items.
• Prepare sauces and garnishes for allocated station.
• Store all food items per safe food-handling procedures.
• Inform chef of likely shortages.
• Ensure correct food temperatures.
• Taste all food for quality before serving.
• Use food prep tools per manufacturer instructions.
• Close the kitchen and follow closing checklist for stations.
• Maintain a clean, organized and sanitized work area.
• Follow safe and hygienic food handling practices.
• Return dirty utensils to proper areas.
• Assist staff with other duties as assigned by kitchen manager.
• Sanitize refrigerators and storerooms.
• Operate and maintain kitchen appliances.
• Perform record keeping and reports generation.
• Order and take delivery of food and supplies.
• Report maintenance issues or faulty equipment to the manager.
• Maintain outstanding working relationships with staff and guests.
• Perform other duties as assigned by management.

Skills

Communication skills

Attention to detail

Punctuality

Interpersonal skills

Food safety training

Lifting 60 lbs

Professionalism

Education

High School diploma or equivalent vocational training

Job description

Job Description

A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

Job Responsibilities

• Set up stations and collect all necessary misenplais to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Prepare sauces and garnishes for allocated station
• Cover, date and correctly store all food items as per safe food-handling procedures
• Inform chef in advance of likely shortages
• Ensure the correct temperature of food
• Taste all food items for quality before serving
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist staff with other duties as assigned by kitchen manager
• Sanitize refrigerators and storerooms
• Operate and maintain all kinds of kitchen appliances
• Perform record keeping and reports generation duties
• Order and take delivery of food and supplies
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
• Maintain outstanding working relationships with staff, guests and supervisors
• Performs other duties as assigned, requested or deemed necessary by management

Job Qualifications

• High School graduate or equivalent vocational training
• Strong written and verbal communication skills
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Punctuality and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Proper food safety training and certification as described by law
• Ability to lift 60 lbs and stand for long periods of time
• High level of professionalism