PM Line Cook 2 - Top Draft Sports Lounge

PERG online; Atlanta (GA); On-site; USD 21,000 - 30,000; Full time

Job summary

PERG online is seeking a Line Cook 2 in Atlanta to join our kitchen team. The role requires preparing and cooking food with intermediate culinary skills, working across stations, and maintaining high standards of quality and safety.

The candidate should thrive in a fast-paced environment, collaborate with Cook 1 and sous chefs, and follow standardized recipes and health codes. A ServeSafe certification is required if not already held.

Qualifications

• 2–4 years experience as a Line Cook in a 4/5 star hotel or restaurant.
• Intermediate culinary talent.
• Ability to work in a fast-paced environment.
• Ability to work well under pressure to meet production schedules and guest orders.
• Must attain a valid ServeSafe Food Handler certification on hire if not already certified.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills with intermediate proficiency.
• Maintain knowledge of knife skills and apply them in the kitchen.
• Move between stations following Omni and Chef standards.
• Execute soups and sauces with minimal supervision.
• Maintain understanding of cooking methods, ingredients, equipment and procedures.
• Follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to stock stations and prep lists.
• Set up workstation with mise en place, tools, equipment and supplies.
• Follow recipe cards and prep lists accurately.
• Complete opening and closing procedures.
• Maintain knowledge of equipment maintenance and safe use.
• Ensure food comes out high quality, on time.

Skills

Line Cook experience

Intermediate culinary talent

Fast-paced environment

Ability to work under pressure

ServeSafe certification

Job description

Line Cook 2

Overview

A New South Kitchen/Top Draft Sports Lounge Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.

Responsibilities

• Prepare and cook food and perform other related culinary functions.
• Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Move/cover different stations following Omni standards as well as Chefs standards.
• Execute soups and sauces with minimal supervision.
• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.
• Be knowledgeable and maintain, correct and follow Eco sure and health department standards.
• Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists.
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Follow recipe cards and prep lists accurately
• Complete opening and closing procedures
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Qualifications

• 2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant
• Intermediate Culinary Talent
• Ability to work in a fast-paced environment
• Ability to work well under pressure of meeting production schedules and timelines for guests orders.
• Must be able to attain a valid ServeSafe Food Handler certification upon hire if not already certified