Line Cook: Fast-Paced, High-Quality Prep Pro

MARCUS SAMUELSSON RESTAURANT GROUP; Atlanta (GA); On-site; USD 32,000 - 42,000; Full time

Job summary

Marcus Samuelsson Restaurant Group is seeking a Line Cook to prepare all menu items with consistency and high quality. You will maintain sanitation, set up stations, and coordinate production with service hours to uphold temperature, appearance and guest satisfaction.

The role requires knowledge of modern cooking techniques, the ability to thrive in a fast-paced kitchen, and a flexible schedule including weekends and holidays. Physical stamina and teamwork are essential.

Qualifications

• 1 year minimum experience as a line cook in a full-service restaurant.
• Knowledge of modern cooking techniques.
• Ability to work effectively in a fast-paced environment.
• Ability to handle stressful situations with a calm, welcoming demeanor.
• Ability to perform culinary duties and satisfy guest requests.
• Ability to produce high volumes while maintaining quality.
• Flexible schedule including weekends and holidays.
• Physical ability to lift up to 40 lbs and push/pull up to 75 lbs.
• Ability to stand for extended periods and use kitchen equipment.

Responsibilities

• Prepare all menu items with consistency, quality and recipe accuracy.
• Maintain kitchen sanitation per health guidelines.
• Set up and maintain assigned kitchen workstations.
• Plan production to coordinate with service hours while preserving quality and appearance.
• Minimize waste by proper use of supplies and equipment.
• Maintain safe food handling procedures at all times.
• Store food properly with dates and item labeling.
• Report equipment repairs and maintenance to management.
• Keep work areas neat and equipment clean.
• Perform other back-of-house duties as assigned.

Skills

Fast-paced work style

Multi-tasking

Attention to detail

Culinary knife skills

Job description

Marcus Samuelsson Restaurant Group is seeking a Line Cook to prepare all menu items with consistency and high quality. You will maintain sanitation, set up stations, and coordinate production with service hours to uphold temperature, appearance and guest satisfaction.

The role requires knowledge of modern cooking techniques, the ability to thrive in a fast-paced kitchen, and a flexible schedule including weekends and holidays. Physical stamina and teamwork are essential.