Line Cook- Stat's Brewpub

Paycom - ATS; Atlanta (GA); On-site; USD 21,000 - 30,000; Part time

Job summary

Paycom - ATS is seeking an entry-level Line Cook in Atlanta to prepare hot and cold meals per recipes, maintain kitchen sanitation, and manage inventory. The role involves assisting with menu planning, portion control, and coordination with supervision to ensure quality and timely service.

The position is part-time with a focus on proper food handling, teamwork, and reliability. You will work with a dynamic kitchen team to deliver consistently presented dishes in a fast-paced environment.

Qualifications

• Knowledge of safe food handling and kitchen sanitation practices.
• Ability to prepare and present dishes according to recipes.
• Experience organizing storage, rotation and inventory of food items.
• Capacity to supervise kitchen staff and coordinate with management.
• Clear communication with kitchen, front-of-house, and supervisors.

Responsibilities

• Inspect all kitchen surfaces to ensure sanitary conditions.
• Prepare food as directed and maintain quality.
• Season and cook food according to recipes using judgment and experience.
• Present dishes with appropriate plating and quality.
• Estimate expected food consumption based on trends.
• Inventory, place orders and store items with proper dating and rotation.
• Organize food storage and kitchen equipment.
• Assist in menu planning considering cost and event needs.
• Supervise kitchen staff as directed by management.

Skills

Food prep

Sanitation

Inventory management

Leadership

Communication

Menu planning

Job description

Job Details

Level: Entry, Job Location: STATS - Atlanta, GA 30313, Position Type: Part Time, Salary Range: $15.00 - $22.00 Hourly, Travel Percentage: None, Job Shift: Any, Job Category: Restaurant - Food Service, 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 that all areas are safe and sanitary in accordance with food handling procedures.
• Prepare food as directed.
• Season and cook food according to recipes using personal judgment and experience.
• Appropriate presentation and quality of dishes.
• Estimate expected food consumption based on previous trends and developments.
• Inventory, place orders and properly store, date and rotate food items.
• Organize food storage and kitchen equipment.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Supervise work of kitchen staff as directed by management.

Qualifications:

Main Responsibilities, Required Knowledge, Skills and Abilities

Customer Service:

Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently. This requires a practical knowledge of industry best practices and customer service.

Communication:

This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.

Interpersonal Relationships:

Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.

Leadership and Conflict Management:

Must understand motivational management techniques and lead coworkers using good judgement, tact and initiative through strict adherence to directions given by superiors.

Problem Solving:

Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.

Quality Control and Priority Assessment:

Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.

Information Gathering:

Look for ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.

Sales Techniques and Customer Influence:

Must understand products, services and customer needs clearly. Must also possess related experience and become current in state-of-the-art sales methods.

Performing General Physical Activities:

The Line Cook must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must exert well-paced mobility for periods of up to four hours in length. Must have the ability to lift pots, pans, etc. weighing up to 40 pounds and must possess finger dexterity to use small tools adeptly. Must follow instructions carefully.

Food Preparation & Production:

Knowledge of techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.

Analytical Skills:

Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.

Technical Skills:

Must have knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Flexibility:

Must work overtime when needed and assist the workload of others.