GENERAL SUMMARY: The Line Cook functions as an experienced cook, responsible for performing the full cooking process using the locations assigned recipes. This includes preparing and measuring ingredients; grilling, frying, broiling, baking and sautéing; checking for the proper doneness and taste; adjusting seasoning and temperature for best results and set plate presentations. In all location kitchens, fully responsible for all aspects of the cooking station. Ensures that the cooking station and preparation area is meeting all set sanitation guidelines and proper product rotation is being done.

SUPERVISORY RESPONSIBILITIES:

• There are no supervisory responsibilities for this position.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Set up and stock workstation with minimal supervision

• Executing menu items from start to finish. This includes but not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.

• Working with seasonal ingredients

• Participating in the preparation and development of new menu items

• Perfecting your existing skills while learning new techniques and building new skill set

• Master more than one specific station such as: Grill, Sautee, Fryer or Garde Manger

• Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas

• Participate in regular and deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas

REQUIRED SKILLS AND ABILITIES

• Ability to work efficiently under pressure in a fast-paced environment

• Strong organizational skills with the ability to multitask

• Basic understanding of cleanliness and sanitation standards

• Excellent customer service skills with a polite and attentive demeanor

• Flexibility to work varied shifts, including nights, weekends, and holidays

• May require a food handler's certification, depending on local regulations

EDUCATION AND EXPERIENCE:

• High School Diploma or equivalent

• 2 years of related high-volume experience

CERTIFICATES, LICENSES AND REGISTRATIONS:

• Must have a valid form of identification.

MATHEMATICAL SKILLS:

• Must have the knowledge to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals;

• Must have the knowledge to calculate figures and amounts such as discounts and tips.

• Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

LANGUAGE SKILLS:

• Basic knowledge of English is highly preferred.

• Must have the ability to read, understand and follow both verbal and written company directives and initiatives.

• Must demonstrate knowledge and understanding of government policies and regulations.

• Have the ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.

REASONING ABILITY:

• Must have the ability to use common sense to understand and carry out written and oral instructions.

• Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.

PHYSICAL REQUIREMENTS:

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.

• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.

• The individual must occasionally sit, climb stairs and/or maintain balance.

• Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.

• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.

INTERPERSONAL REQUIREMENTS:

• Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.

• Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal

• Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.

• Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.

• Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.

WORK ENVIRONMENT:

The work environment conditions described below are representative of those an individual may encounter while performing the essential functions of this position. It may be possible to modify some circumstances to accommodate individuals with disabilities:

While performing most duties of this job, the individual may be:

• Work in an environment that is of a moderate noise level, typical of a restaurant kitchen environment with medium to high foot traffic.

• Occasionally may be exposed to moving mechanical parts, fumes or airborne particles, as well as toxic or caustic chemicals while visiting our restaurant properties.

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an individual may be required to perform. The Atlas Restaurant Group reserves the right to revise this job description at any time and to require staff to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Compensation & Benefits

Compensation:

Maryland: This position pays $15.00 - 27.00 per hour

Delaware: This position Pays $13.25 - 25.00 per hour

Pennsylvania: This position pays $15.00 - 22.00 per hour

Florida: This position pays $16.00 - 21.00 per hour

Texas: This position pays $15.00 - 20.00 per hour

Benefits We Offer:

Full time employees working 30+ hours are eligible for:

• Health, Dental and Vision insurance

• 401k Contribution

• 100% Company paid Life and AD&D Insurance

• Learning and Development Programs

• Mobility and Advancement Opportunities

• Pet Insurance

• 20% Discount at Atlas properties!

Part time employees are eligible for:

• 401K Contribution

• 100% Company paid Life and AD&D Insurance

• Learning and Development Programs

• Mobility and Advancement Opportunities

• 20% Discount at Atlas properties!

The Rewards:

Joining Atlas Restaurant Group is more than a job. We are one of the fastest growing companies in Baltimore and we care about the city. You will interact regularly with ownership and members of the senior management team. We will work with you to establish yourself and will support your interest in growing your career.