Line Cook

Tandem Hospitality Group, LLC; Atlanta (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading company in the hospitality industry seeks a skilled Line Cook to provide exceptional food preparation and customer service in a fast-paced kitchen environment. The role includes ensuring consistent meal quality, maintaining hygiene standards, and collaborating with kitchen staff during service. Ideal candidates should have a strong work ethic, food safety training, and the ability to perform tasks efficiently while upholding professionalism.

Qualifications

• Proper food safety training and certification as described by law.
• Ability to lift 60 lbs and stand for long periods.
• Reliable attendance and punctuality.

Responsibilities

• Set up stations and prepare ingredients for service.
• Prepare a variety of foods, including meat, seafood, and vegetables.
• Maintain a sanitized work area and follow safety procedures.

Skills

Attention to detail

Communication

Professionalism

Cooperativeness

Interpersonal skills

Education

High School graduate or equivalent vocational training

Tools

Food preparation tools

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
• Perform all reasonable job duties as requested by Supervisors

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

Source: Tandem Hospitality Group