An excellent opportunity to join an aspiring Michelin-rated property located within the St Regis Atlanta. ATLAS offers growth opportunities for aspiring chefs, providing the opportunity to work with the best chefs in the industry. We have world-class employee development programs, namely our Four Hands dinners giving our staff exposure to Michelin-awarded chefs from across the world. To learn more, please visit our website -
ATLAS
Our sophisticated setting within the St. Regis Atlanta offers a cultured and inviting venue adorned with an extraordinary collection of 20th-century modern art.
Under renowned culinary leadership, Atlas brings a fresh and innovative approach to traditional cooking. Our menu is inspired by partnerships with local farms using the freshest and most seasonal produce. Each dish tells a story, and the menu is a journey that focuses on ingredients, provenance, and texture resulting in a powerful combination of wonderful and memorable food.
POSITION SUMMARY
The Line Cook is responsible for delivering and preparing fantastic menu items in a timely manner, ensuring great guest satisfaction. The Line Cook will prepare food items using recipe instructions, proper portioning methods and cooking standards to fulfill our guest's order. The Line Cook will maintain a work station that is clean and organized while preparing food for our guests.
ESSENTIAL FUNCTIONS
Essential Functions Statement(s)
- Maintain proper grooming and uniform standards
- Communicate with the Executive Chef and Sous Chef to learn of featured items, special events and important shift information
- Prepare food based on daily needs and par levels using proper recipe procedure
- Adhere to guest allergy sensitivity protocol
- Set up and maintains station with correct food products and utensils
- Monitor product levels and restock when necessary
- Cook perfect food in a timely manner to ensure guest satisfaction
- Check all dishes before sending out to guest to ensure proper plate presentation, quality, and temperature
- Clean and sanitize the work area including counters, utensils, cutting boards, preparation area and floors
- Ensure the proper temperature of equipment for proper food storage protocol
- Change sanitizer every two hours, or earlier if necessary, to ensure a safe and clean environment
- Demonstrate professional and gracious demeanor at all times
- Perform all opening, running, and closing duties accurately
- Perform any job function requested by the management team
POSITION QUALIFICATIONS
Competency Statement(s)
- Adaptability & Flexibility - Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
- Attention to Detail - Diligently attends to details and pursues quality in accomplishing tasks
- Communication - Listens to others and communicates in an effective manner
- Confidence - A matured and justified self-belief in one's ability to do the job, and the conveyance of that behalf
- Initiative - Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
- Problem Solving - Resolves difficult or complicated challenges
- Teamwork - Promotes cooperation and commitment within a team to achieve goals and deliverables
- Thoroughness - Ensures that work is complete and accurate
Requirements
SKILLS & ABILITIES
Education: High School; able to communicate (speak, read, and write) in English
Experience: Previous hospitality experience is preferred
Computer Skills: N/A
Certificates & Licenses: N/A
Other Requirements: Able to read and follow recipes and food production procedures
