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Line Cook FT Available ***Starting at $20hr *** at Ansley Golf Club
Atlanta, Georgia, United States -
Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

20.0

Posted On

21 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Communication, Initiative, Time Management, Organizational Skills, Teamwork, Food Sanitation, Food Handling, Food Storage, Punctuality, Customer Service

Industry

Hospitality

Description
Description Line Cook (All Outlets) Atlanta, GA • 196 Montgomery Ferry Drive NE, Atlanta, GA, 30309 Overview: Line Cook will be responsible for serving multiple dining outlets. Duties/Responsibilities: • Prepare and cook food items according to designated instructions, recipes and quality standards. • Cook menu items in cooperation with the rest of the kitchen staff. • Set up and stock stations with all necessary supplies. • Maintain cleanliness and always comply with food sanitation standards. • Practice correct food handling and food storage procedures. • Other duties as assigned. Required Skills/Abilities: · Excellent verbal and written communication skills. · Proactive and independent with the ability to take initiative. · Excellent time management skills. · Excellent organizational skills. · Excellent nice skills. · Ability to work with a team or alone. · Ability to work in a fast-paced environment. Physical Requirements: · Occasional bending, stooping, lifting, and pulling. · Prolonged periods of sitting. · Must be able to work in a hot outdoor environment. · Must be able to lift 25-50lbs. Qualifications: • High School Diploma or GED preferred. • Good customer service skills and good communication skills are required. · At least 1year experience and has worked in a scratch kitchen. • Must be able to maintain a friendly and professional demeanor. • Must be punctual. Language: · Required to speak, read, write English, and do basic mathematics. Supervisory Responsibilities: · None
Responsibilities
The Line Cook is responsible for preparing and cooking food items according to established recipes and quality standards across multiple dining outlets, while also ensuring stations are stocked and clean.