Line Cook 2 — Expert Prep, Sauces & Stations

PERG online; Atlanta (GA); On-site; USD 21,000 - 30,000; Full time

Job summary

PERG online is seeking a Line Cook 2 in Atlanta to join our kitchen team. The role requires preparing and cooking food with intermediate culinary skills, working across stations, and maintaining high standards of quality and safety.

The candidate should thrive in a fast-paced environment, collaborate with Cook 1 and sous chefs, and follow standardized recipes and health codes. A ServeSafe certification is required if not already held.

Qualifications

• 2–4 years experience as a Line Cook in a 4/5 star hotel or restaurant.
• Intermediate culinary talent.
• Ability to work in a fast-paced environment.
• Ability to work well under pressure to meet production schedules and guest orders.
• Must attain a valid ServeSafe Food Handler certification on hire if not already certified.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills with intermediate proficiency.
• Maintain knowledge of knife skills and apply them in the kitchen.
• Move between stations following Omni and Chef standards.
• Execute soups and sauces with minimal supervision.
• Maintain understanding of cooking methods, ingredients, equipment and procedures.
• Follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to stock stations and prep lists.
• Set up workstation with mise en place, tools, equipment and supplies.
• Follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.
• Maintain knowledge of equipment maintenance and safe use.
• Ensure food comes out high quality, on time.

Skills

Line Cook experience

Intermediate culinary talent

Fast-paced environment

Ability to work under pressure

ServeSafe certification

Job description

PERG online is seeking a Line Cook 2 in Atlanta to join our kitchen team. The role requires preparing and cooking food with intermediate culinary skills, working across stations, and maintaining high standards of quality and safety.

The candidate should thrive in a fast-paced environment, collaborate with Cook 1 and sous chefs, and follow standardized recipes and health codes. A ServeSafe certification is required if not already held.