Line Cook (PM Shift)

The Gathering Spot; Atlanta (GA); On-site; USD 28,000 - 42,000; Full time

Job summary

The Gathering Spot is seeking a professional Line Cook to support our onsite restaurant, Wye, by preparing food to Chef’s exact specifications and assisting with daily kitchen prep for events.

You will collaborate with the Executive and Sous Chef to ensure timely, high-quality dishes, uphold safety standards, and maintain a positive, professional attitude in a fast-paced venue in Atlanta.

Qualifications

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Culinary school diploma.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow Executive or Sous Chef’s instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Skills

Line cook experience

Cooking methods

Food safety knowledge

Attention to detail

Best practices in kitchen

Education

Culinary school diploma

Job description

We are looking for a professional Line Cook to prepare food to the exact Chef’s specifications and to support The Gathering Spot’s onsite restaurant, Wye. Line Cook duties will consist of assisting the Executive and Sous Chef with their daily restaurant & event prep. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Executive or Sous Chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements

• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Culinary school diploma