Line Cook- Stat's Brewpub

Priority Dispatch Corp.; Atlanta (GA); On-site; USD 10,000 - 60,000; Part time

Job summary

Join the vibrant team at a new restaurant in Atlanta as a Line Cook. You will prepare diverse dishes in a fast-paced environment while ensuring high-quality food presentation and safe kitchen practices. This part-time position offers you the chance to contribute to a unique dining experience in a dynamic team setting.

Qualifications

• Must effectively handle customer orders and complaints.
• Knowledge of food prep and production required.
• Ability to communicate clearly and lead kitchen staff.

Responsibilities

• Prepare hot and cold meals according to recipes.
• Manage inventory and ensure safety and sanitation.
• Supervise kitchen staff and maintain food quality standards.

Skills

Customer Service

Communication

Interpersonal Relationships

Leadership

Problem Solving

Quality Control

Flexibility

Tools

POS Systems

Job description

Job Details

Level: Entry

Job Location: STATS - 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

Who does not love a new restaurant opening and being on the team that builds the culture and sets the tone for the dining scene in Atlanta? If you have a passion for authentic food and love the thrill of working in a fast-paced environment, then Dos Bocas is for you! A taste of Texas, a taste of Louisiana: Legacy Ventures’ Restaurant Management team combined their experience working in the sister regions to develop a restaurant concept serving both Tex-Mex and Cajun cuisines. Dos Bocas (“two mouths”) is located in Legacy Ventures’ Park Pavilion mixed-use development in downtown Atlanta, spans two stories and 8,000 SF, and features an outdoor patio overlooking Centennial Olympic Park. We are now hiring for a September opening!

Position Summary: A Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. Line Cooks also monitor portions, manage inventories, and maintain a sanitary kitchen work area.

Reports to: Chef

Job Tasks

• Inspect all kitchen surfaces to ensure safety and sanitation in accordance with food handling procedures.
• Prepare food as directed.
• Season and cook food according to recipes using personal judgment and experience.
• Ensure appropriate presentation and quality of dishes.
• Estimate expected food consumption based on previous trends.
• Manage inventory, place orders, and properly store, date, and rotate food items.
• Organize food storage and kitchen equipment.
• Consult with supervisory staff to plan menus, considering costs and special event needs.
• Supervise the work of kitchen staff as directed by management.

Qualifications

Main Responsibilities, Required Knowledge, Skills, and Abilities:

Customer Service: Handle every order with professionalism; address customer complaints promptly. Requires industry best practices and customer service knowledge.

Communication: Must communicate effectively verbally and non-verbally with kitchen staff, front-end staff, and management. Ability to understand instructions and read written memorandums with minimal supervision.

Interpersonal Relationships: Adapt to different personalities among clients, vendors, and coworkers while maintaining professionalism and avoiding conflicts.

Leadership and Conflict Management: Use motivational techniques and lead coworkers with good judgment, tact, and initiative, following directions from superiors.

Problem Solving: Recognize potential conflicts and adhere to current practices to maintain quality of products and services.

Quality Control and Priority Assessment: Ensure food presentation exceeds restaurant standards and quality commitments.

Information Gathering: Seek ways to enhance food quality, including ingredient modifications to promote recipe uniqueness.

Physical Activities: Perform physical tasks in various environmental conditions, including lifting up to 40 pounds, climbing, balancing, and handling materials, with good mobility and dexterity.

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

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

Technical Skills: Knowledge of budget analysis, accounting, and POS systems.

Flexibility: Work overtime when needed and assist colleagues as required.