Join the team at our Wyndham Atlanta Buckhead Hotel and Conference Center as a Line Cook. The line cook prepares and cooks food items to order, ensuring quality and efficiency in a restaurant kitchen. They work under the supervision of a chef and are responsible for specific stations, such as grilling, frying, or saucing. Line cooks also maintain a clean and organized work area, adhere to safety and sanitation standards, and may assist with food preparation and inventory management. Responsibilities: Food Preparation: • Preparing ingredients by chopping, dicing, mixing, and making sauces, as well as ensuring proper portioning and storage. Cooking: • Cooking food items according to recipes and standards using various methods like grilling, frying, sautéing, and more. Station Management: • Setting up and stocking their designated cooking station with necessary supplies and maintaining cleanliness throughout the shift. Food Safety and Sanitation: • Adhering to food safety and sanitation regulations, including proper handling, storage, and cleaning of equipment and surfaces. Teamwork: • Collaborating with other kitchen staff to ensure timely and efficient meal preparation and service. Inventory Management: • Performing inventory checks, completing food storage logs, and communicating shortages to the appropriate personnel. Following Instructions: • Following recipes, cooking procedures, and instructions from the chef or sous chef. Maintaining Quality: • Ensuring that food meets the restaurant's quality and presentation standards. General Kitchen Duties: • Performing other kitchen tasks as assigned, such as dishwashing and cleaning. Qualifications: Skills and Qualifications: • Culinary Skills: Knowledge of cooking techniques, food preparation methods, and recipe execution. • Food Safety Knowledge: Understanding of food safety and sanitation procedures. • Time Management: Ability to work efficiently and meet deadlines in a fast-paced environment. • Teamwork and Communication: Ability to collaborate with others and communicate effectively. • Physical Stamina: Ability to stand for extended periods and lift moderate weights. • Attention to Detail: Ensuring accuracy in food preparation and presentation.

• Food Preparation: • Preparing ingredients by chopping, dicing, mixing, and making sauces, as well as ensuring proper portioning and storage. Cooking: • Cooking food items according to recipes and standards using various methods like grilling, frying, sautéing, and more. Station Management: • Setting up and stocking their designated cooking station with necessary supplies and maintaining cleanliness throughout the shift. Food Safety and Sanitation: • Adhering to food safety and sanitation regulations, including proper handling, storage, and cleaning of equipment and surfaces. Teamwork: • Collaborating with other kitchen staff to ensure timely and efficient meal preparation and service. Inventory Management: • Performing inventory checks, completing food storage logs, and communicating shortages to the appropriate personnel. Following Instructions: • Following recipes, cooking procedures, and instructions from the chef or sous chef. Maintaining Quality: • Ensuring that food meets the restaurant's quality and presentation standards. General Kitchen Duties: • Performing other kitchen tasks as assigned, such as dishwashing and cleaning.