Line Cook AP- Fine Dining

Holbrook Life Management- Acwor; Acworth (GA); On-site; USD 30,000 - 42,000; Full time

Job summary

Holbrook Life Management- Acwor is seeking a Line Cook to prepare high-quality meals for residents and guests with consistency, urgency, sanitation, and pride. You will execute recipes, set up stations, produce meals, and ensure proper plating and presentation while maintaining cleanliness and safety.

The role requires adherence to dietary guidelines, labeling, and timely service. Flexibility to work varying shifts is needed in a fast-paced kitchen environment.

Qualifications

• High school diploma or equivalent preferred.
• Culinary education is a plus.
• Food Handler or ServSafe certification preferred or ability to obtain.

Responsibilities

• Set up assigned station according to guidelines.
• Follow recipes, portion controls, plating standards, and allergen instructions.
• Prepare food in a sanitary, organized, timely, and professional manner.
• Complete prep lists, station checks, and service readiness tasks.
• Maintain proper hot/cold holding, labeling, dating, storage, and rotation standards.
• Restock stations and communicate needs and issues promptly.
• Use and maintain kitchen equipment safely.
• Keep areas clean and inspection-ready.
• Support daily features, events, and special diets.

Skills

Communication

Teamwork

Organization

Accountability

Problem solving

Education

High school diploma or equivalent

Culinary education (a plus)

Tools

Knives

Ovens

Combi ovens

Grills

Fryers

Ranges

Mixers

Slicers

Job description

Description

The Line Cook is responsible for preparing high-quality food for residents and guests with consistency, urgency, sanitation, and pride. This role executes recipes, station setup, production, plate presentation, and cleaning standards while supporting Holbrook’s elevated culinary experience.

RESPONSIBILITIES

• Set up assigned station according to community guidelines, including saute, grill, broil, fry, pantry, production, breakfast, or other assigned stations.
• Follow recipes, portion controls, plating standards, seasoning expectations, allergen instructions, and presentation specifications.
• Prepare food in a sanitary, organized, timely, and professional manner while maintaining freshness, flavor, texture, and temperature.
• Complete prep lists, production sheets, station checks, line checks, and service readiness tasks as directed.
• Maintain proper hot holding, cold holding, cooling, reheating, labeling, dating, storage, and rotation standards.
• Restock stations throughout the shift and communicate product needs, low inventory, quality concerns, and service issues promptly.
• Use and maintain station equipment safely, including knives, ovens, combi ovens, grills, fryers, ranges, mixers, slicers, and other tools as assigned.
• Keep station, walk-ins, dry storage, freezers, prep areas, and kitchen equipment clean, organized, and inspection-ready.
• Support daily features, catering, resident events, special diets, texture modifications, and service requests as assigned.
• Work respectfully with culinary, service, and dish teams to ensure smooth service and resident satisfaction.

Requirements

High school diploma or equivalent preferred; culinary education is a plus.

• Age 18 years or older unless otherwise approved by applicable law and company policy.
• Previous cooking experience in restaurant, senior living, hotel, club, healthcare, or high-volume food service preferred.
• Food Handler certificate or ServSafe certification preferred or ability to obtain within company-required timeframe.
• Knowledge of cooking methods, ingredients, kitchen equipment, sanitation, safety standards, and food preparation procedures.
• Ability to follow recipes, directions, production expectations, and presentation standards.
• Professional communication skills and ability to work calmly and effectively under pressure.
• Guest-first and resident-first mentality with strong teamwork, organization, and accountability.
• Must be able to work days, nights, weekends, and holidays as business needs require.

COMPETENCIES

• Building Trust
• Collaboration
• Communication
• Delivering Results
• Service to Others / Resident and Guest Focus
• Personal Accountability
• Problem Solving

PHYSICAL DEMANDS/REQUIREMENTS

• Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.
• Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.
• Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.
• Must be able to work evenings, weekends, holidays, and special events as business needs require.