Line Cook EL/IL Kitchen Fine Dining

Holbrook Life Management- Decatur LLC; Decatur (GA); On-site; USD 21,000 - 30,000; Full time

Job summary

Holbrook Life Management- Decatur LLC is seeking a Line Cook to prepare high-quality meals for residents and guests with consistency and pride. You will execute recipes, set up stations, production sheets, plating, and uphold cleaning standards while supporting our elevated culinary experience.

Responsibilities include station setup, following recipes, timely prep, and collaborating with teams to ensure guest satisfaction. Must be able to work days, evenings, weekends, and holidays as needed.

Qualifications

• Knowledge of cooking methods and kitchen safety practices.
• Ability to follow recipes, portion controls, and plating standards.
• Strong organizational skills in a fast-paced kitchen.
• Capable of maintaining sanitation, temperature and freshness.
• Experience in high-volume food service preferred.

Responsibilities

• Set up station per guidelines across saute, grill, broil, fry, pantry, and other areas.
• Follow recipes, seasonings, allergen instructions and presentation specs.
• Prepare food in a sanitary, timely and professional manner.
• Complete prep lists, production sheets and line checks.
• Maintain proper hot/cold holding, labeling and rotation standards.
• Restock stations and communicate needs and issues promptly.
• Use and maintain station equipment safely and correctly.
• Keep kitchen areas clean and inspection-ready.
• Support daily features, catering, and special events as assigned.
• Collaborate with culinary, service and dish teams for smooth service.

Skills

Professional communication

Teamwork

Organization

Pressure management

Education

High school diploma or equivalent

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

QUALIFICATIONS

• 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.