Line Cook: Growth, Perks & Fast-Paced Kitchen

Big Fish Riverfront; Houston (TX); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Health, Dental and Vision insurance

401k Contribution

Company paid Life and AD&D Insurance

Learning and Development Programs

Mobility and Advancement Opportunities

Pet Insurance

25% Discount at Atlas properties!

Job summary

Atlas Restaurant Group seeks a Line Cook for a full-time, exempt role in Houston, TX. The candidate will perform the full cooking process, using the location's recipes, and ensure proper sanitation and quality across all dishes.

This role requires multi-station competency and the ability to maintain high standards under pressure. Responsibilities include station setup, menu execution from prep to plate, and collaboration with team members to develop new menu items while maintaining cleanliness

Qualifications

• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational skills with the ability to multitask.
• Basic understanding of cleanliness and sanitation standards.
• Excellent customer service skills with a polite and attentive demeanor.
• Flexibility to work varied shifts, including nights, weekends, and holidays.

Responsibilities

• Set up and stock workstation with minimal supervision.
• Executing menu items from start to finish, including preparation, cooking and plating.
• Work with seasonal ingredients and contribute to menu development.
• Maintain cleanliness of back-of-house areas and equipment.
• Assist in regular and deep cleaning of BOH spaces.

Skills

Work under pressure

Organizational skills

Sanitation standards

Customer service

Shifts flexibility

Food handler cert (optional)

Education

High School Diploma or equivalent

Job description

Atlas Restaurant Group seeks a Line Cook for a full-time, exempt role in Houston, TX. The candidate will perform the full cooking process, using the location's recipes, and ensure proper sanitation and quality across all dishes.

This role requires multi-station competency and the ability to maintain high standards under pressure. Responsibilities include station setup, menu execution from prep to plate, and collaboration with team members to develop new menu items while maintaining cleanliness