PM Lead Cook

The Perlant; Atlanta (GA); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

Health benefits

PTO

Staff meals

Dining/wine discounts

Job summary

The Perlant in Atlanta is seeking a Lead Line Cook for the PM shift, offering $24–$25/hr and full-time evenings. You will lead the PM line, develop cooks, and act as the sous chef's right hand during service, with a clear path to Sous Chef.

Requirements include 3+ years of line experience, 1+ year in a lead role, ServSafe certification, and availability for evenings, weekends, and holidays. Health benefits and dining/wine discounts are part of the package.

Qualifications

• 3+ years of line experience in a quality-focused kitchen, including 1+ year in a lead or trainer role.
• Mastery of hot-line stations; grill or live-fire experience is a plus.
• Calm head, clear communication and team-first attitude under pressure.
• Drive to teach, lead by example and grow into kitchen management.
• Availability for evenings, weekends and holidays.
• Ability to stand for a full shift and lift heavy items with a teammate's help.

Responsibilities

• Setting up the line: prep, high-priority coverage, verify temps.
• Running service: lead your station and maintain line flow, communicate with team.
• Developing the team: train cooks, coaching with respect, identify future leaders.
• Closing strong: inventory, prep-list, shift handoff and ordering support.

Skills

Line experience

Lead role

Team leadership

Communication

ServSafe certification

Education

ServSafe certification

Job description

Lead Line Cook (PM)

The Perlant · Atlanta · Full-time, evenings · $24–$25/hr

About us

The Perlant is a private, wine-focused membership club. Our members come to us for exceptional wine, food and hospitality, and they come back because every visit feels considered. We cook with care, pair with intention and hold every plate to the same standard.

The role

The Lead Line Cook is the backbone of our PM line. You'll work a station at full speed while keeping the whole line moving, supporting and developing our cooks, and being the sous chef's right hand during service. This role is built for an experienced cook who's ready to lead and who sees Sous Chef as the next step.

Why our kitchen

• One team, every ticket. We work together to get through every ticket that comes in, and nobody gets left behind.
• Old-school technique, new ingredients. You'll learn classic techniques and apply them to new, exciting products.
• We eat together. There's always time to take a break and share a meal as a team if you want to.
• One voice, real autonomy. We move as one kitchen, and you're trusted to make decisions that make service better.
• Total focus in service. Once service starts, outside distractions stay outside. We execute call after call with one mind.
• Respect in every conversation. When it's time for a "chat in the walk-in," we bring everything forward with respect and understanding.

What you'll lead

Setting up the line

• Make sure every station is fully prepped, stocked and ready before the first ticket, with fresh herbs picked and chopped and the line wiped down.
• Take the AM-to-PM pass-off and make sure high-priority prep is covered.
• Confirm that steaks and chicken are tempered and proteins are counted before service.

Running service

• Work your own station while watching the whole line, and jump in wherever someone is falling behind.
• Keep communication flowing between the line, the sous chef, the porters and the runners.
• Track protein counts across the line and flag low items to the chef early.
• Protect the standard: sauces are tasted before plating, and no plate goes out unless it's right.
• Make real-time calls that keep service moving, and escalati to the sous chef when needed.

Developing the team

• Train new cooks on stations, standards and systems.
• Coach in the moment, correct with respect, and model the culture we want.
• Help the chef and sous chef spot cooks who are ready for more responsibility.

Closing strong

• Lead the scrub-down, inventory and the team's prep-list writing.
• Check out with the chef and pass off the next day's priorities.
• Help with ordering, waste tracking and keeping the walk-in organized.

Where you can go

This is our direct pipeline to Sous Chef. As the club grows across locations, Lead Line Cooks get first consideration for sous roles, along with mentorship from our chef on menu development, ordering, costing and running a kitchen.

What you bring

• 3+years of line experience in a quality-focused kitchen, including 1+year in a lead, senior or trainer role
• Mastery of every hot-line station; grill or live-fire experience is a plus
• A calm head, clear communication and a team-first attitude under pressure
• A drive to teach, lead by example and grow into kitchen management
• ServSafe Food Handler or Manager certification, or willingness to get one
• Availability for evenings, weekends and holidays
• Ability to stand for a full shift and lift heavy items, such as a full stock pot, with a teammate's help

What we offer

• $24–$25/hr
• Benefits: health, PTO, staff meals, dining/wine discounts
• A clear, supported path to Sous Chef
• A professional, respectful kitchen culture with real ownership

Search blurb: Lead the PM line at The Perlant, a private wine-focused membership club, for $24–$25/hr in a team-first kitchen built on old-school technique. You'll train and develop cooks and be on a clear path to Sous Chef.

Before you post it, have your chef check the experience levels and whether he wants the lead involved in ordering.