Line Cook- Der Biergarten

Legacy Ventures; Atlanta (GA); On-site; USD 10,000 - 60,000; Part time

Job summary

Join a dynamic team at a vibrant restaurant in Atlanta, where you will play a crucial role as a Line Cook. This position offers the opportunity to showcase your culinary skills by preparing delicious meals and ensuring high standards of food quality and presentation. You will work in a fast-paced environment, collaborating with management on menu planning and maintaining a sanitary kitchen. If you are passionate about food and customer service, this part-time role is perfect for you, providing a chance to grow in the culinary field while enjoying a supportive team atmosphere.

Qualifications

• Experience in food preparation and cooking techniques.
• Strong customer service and communication skills.

Responsibilities

• Prepare hot and cold meals according to recipes.
• Manage inventory and ensure kitchen cleanliness.
• Collaborate on menu planning and supervise kitchen staff.

Skills

Customer Service

Communication

Interpersonal Relationships

Leadership

Problem Solving

Quality Control

Food Preparation

Analytical Skills

Technical Skills

Job description

Job Details

Level

Entry

Job Location

Der Biergarten - Atlanta, GA

Position Type

Part Time

Salary Range

$15.00 - $22.00 Hourly

Travel Percentage

None

Job Shift

Any

Job Category

Restaurant - Food Service

Description

Position Summary: A Line Cook prepares hot and cold meals according to recipes and menus, monitors portions, manages inventories, and maintains a sanitary kitchen environment.

Reports to: Chef

Job Tasks

1. Inspect kitchen surfaces for safety and sanitation.
2. Prepare food as directed.
3. Season and cook food based on recipes and experience.
4. Ensure proper presentation and quality of dishes.
5. Estimate food consumption based on trends.
6. Manage inventory, place orders, and store food properly.
7. Organize food storage and kitchen equipment.
8. Collaborate with management on menu planning considering costs and event needs.
9. Supervise kitchen staff as directed.

Qualifications

Main Responsibilities, Knowledge, Skills, and Abilities

Customer Service: Handle orders professionally, address customer complaints efficiently, and understand industry best practices.

Communication: Communicate effectively with staff and management, understand instructions, and read written memorandums.

Interpersonal Relationships: Adapt to various personalities, maintain professionalism, and avoid conflicts.

Leadership and Conflict Management: Motivate and lead coworkers with good judgment and tact, following superiors' directions.

Problem Solving: Recognize conflicts early and follow current practices to maintain quality.

Quality Control and Priority Assessment: Achieve and exceed food presentation and quality standards.

Information Gathering: Enhance food quality through ingredient and process improvements.

Sales Techniques and Customer Influence: Understand products and customer needs, and stay current with sales methods.

Physical Activities: Perform physical tasks including lifting up to 40 pounds, climbing, and handling tools, in various environmental conditions.

Food Preparation & Production: Know techniques and equipment for food prep, storage, and handling.

Analytical Skills: Use logic to identify solutions, including cost analysis and conflict resolution.

Technical Skills: Knowledge of budgeting, accounting, and POS systems.

Flexibility: Work overtime when needed and support team workload.