**Job Title: Line Cook*
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**Location: Pheasant Blue Restaurant, Foxhall Resort, Douglasville, GA*
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**Employment Type: Part-Time*
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**Reports To: Executive Chef/Kitchen Manager*
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**Job Summary:*
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Pheasant Blue Restaurant at Foxhall Resort, renowned for its farm-to-table Southern cuisine, seeks an experienced and dynamic Line Cook to join the kitchen operations and deliver exceptional dining experiences. The Line Cook will work with the culinary team, ensure high-quality preparation of dishes featuring local game and seasonal ingredients, and maintain the elevated standards of Pheasant Blue in a fast-paced environment. This role demands strong culinary skills, leadership, and a passion for creating memorable guest experiences.

**Key Responsibilities:*
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- **Team Leadership:*
* Train and mentor line cooks and prep staff, ensuring efficient teamwork, adherence to recipes, and high performance during service.
- **Food Preparation:*
* Participate in the preparation and cooking of menu items, including appetizers, entrees, and sides, ensuring consistency, quality, and adherence to Pheasant Blue’s farm-to-table standards.
- **Menu Execution:*
* Execution of dishes featuring local game, fresh produce, and signature items like blueberry habanero BBQ and sweet potato waffles, maintaining exceptional taste and presentation.
- **Kitchen Operations:*
* Manage daily kitchen operations, including station setup, cleanliness, and compliance with food safety and sanitation regulations.
- **Inventory Management:*
* Monitor food inventory, ensure proper storage, minimize waste, and assist with ordering supplies to maintain cost efficiency.
- **Quality Control:*
* Inspect ingredients and finished dishes to ensure they meet Phe angriness Blue’s high standards for flavor, presentation, and freshness.
- **Event Support:*
* Coordinate and execute catering for private events, banquets, or special functions at Foxhall Resort, adapting to diverse menu needs.
- **Menu Development:*
* Collaborate with the Executive Chef to develop seasonal specials or new dishes, contributing creative ideas to enhance the menu.
- **Compliance:*
* Enforce health, safety, and sanitation protocols, ensuring proper equipment handling and adherence to all regulations.
- **Guest Experience:*
* Work with front-of-house staff to address guest needs, ensuring timely service and accommodating special dietary requests.

**Qualifications:*
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- Minimum of 2-3 years of experience as a line cook in a high-volume restaurant.
- Advanced knowledge of cooking techniques, including grilling, sautéing, and plating, with expertise in Southern cuisine or farm-to-table concepts.
- ServSafe certification or equivalent food safety training preferred.
- Strong leadership and communication skills, with the ability to motivate a kitchen team.
- Physically able to stand for extended periods, lift up to 50 lbs, and handle high-heat equipment in a fast-paced environment.
- Detail-oriented with excellent organizational and problem-solving skills.
- Flexible availability, including evenings, weekends, and holidays, to meet restaurant demands.

**Preferred Skills:*
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- Experience with local or seasonal ingredients, particularly game (e.g., venison, quail).
- Familiarity with fine dining or resort kitchen operations.
- Ability to create and adapt recipes for special diets (e.g., gluten-free, vegetarian).

**Work Environment:*
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- Primarily indoors in a high-energy kitchen with exposure to heat, noise, and fast-paced conditions.
- Flexible schedule, including evenings, weekends, and holidays, with occasional overtime during peak seasons.

**How to Apply:*
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Interested candidates should submit a resume and cover letter. Applications will be reviewed on a rolling basis until the position is filled.

*Foxhall Resort is an equal opportunity employer and values diversity in the workplace.*