Alma Cocina Buckhead is looking for Plancha & Hot Side cooks to work lunches Monday - Friday from 9 AM - 3:30 PM.

You: Energetic, passionate, talented. You have cooked in upscale, high-volume kitchens. You are looking to hone your craft and grow your career with an innovative and employee-centric restaurant group with a stellar reputation in the community.

The Restaurant: Welcome to Buckhead’s most unique approach to contemporary Mexican and Latin American cuisine. Bright, fresh ingredients and regional influences shine through lunch tortas and taquito spreads, our seasonal guacamoles and salsas, and traditional chicken mole Oaxaca full of rich flavor. Sample from the most diverse tequila selection in the city and an inventive cocktail list while we deliver a destination dining experience to remember.

The Line Cook has one of the most important roles in the company. A Fifth Group Line Cook’s work and dedication is represented with every plate that leaves the kitchen. The Line Cook must combine recipe knowledge, cooking technique, consistency and timeliness so as to result in a complete and joyful dining experience. It is the Line Cook’s responsibility to connect with guests through the dish they produce and to make each meal a memorable one.

Being a Fifth Group Line Cook requires the individual to take on much responsibility. It requires a high degree of conscientiousness, accountability and professionalism. Line Cooks must be reliable and able to handle multiple tasks simultaneously while maintaining confidence and composure. They must be detail oriented and driven to exceed the guest’s expectation.

Product and Procedure Knowledge: We value learning and growing. We are inspired by and foster creativity.

• Maintains thorough product knowledge of all menus, ingredients, recipes and preparation methods.
• Upholds Fifth Group standards of quality and freshness.
• Responsible for thorough station set-up, breakdown and preparation for line checks.
• Maintains sufficient par levels and back-ups at all times.
• Achieves knowledge of restaurant concept and Fifth Group history and personnel.

Cookery: We demand quality.

• Demonstrates superior technical skills for all cooking responsibilities for line shifts, including consistent execution of recipes and presentations in the following areas: prep, pantry station, sauté station, grill station.
• Demonstrates superior technical skills for all cooking responsibilities for prep shifts, including consistent execution of recipes and presentations in the following areas: meat/fish fabrication, sauces, baking, vegetable prep, all mise en place.
• Identifies and solves any problems related to food quality.
• Maintain effective communication with expediter and fellow employees throughout shift with regard to item availability, status of working orders and special circumstances.

Kitchen Financial and Business: We are committed to profitability.

• Know and follow all applicable State and County food safety and Health Department standards.
• Eliminate waste and spoilage through effective use of Fifth Group cooking standards.
• Maintains Fifth Group standards in the areas of cleanliness and organization.
• Completes all assigned, opening/closing duties, duration duties, and weekly cleaning projects.

Embody the FGR Values, Mission and Company Purpose: We believe in success and generosity. We insist on integrity and respect.

• Assists all other employees, whenever possible, with any tasks necessary for effective guest focused restaurant operation.
• Performs any task deemed necessary by managers for complete guest satisfaction.
• Observes all safety procedures.
• Resolves any guest dissatisfaction or complaints with their dish.
• Expected to have honest, open communication with staff, managers and owners.

Knowledge, Skills and Abilities

• Commitment to embodying FGR values
• Achieve exceptional product knowledge
• Ability to prepare multiple dishes quickly and accurately in a well-organized manner
• Good to advanced knife skills
• Punctual, timely and responsible
• Superior communication skills
• Consistently presents a clean and well-groomed appearance
• Must possess sound and mature judgment

Physical Requirements

• Constant standing and walking
• Occasional stooping, kneeling and crawling
• Occasional ascending or descending of ladders, stairs and/or ramps
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 15 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of food, full ice buckets, etc
• Constant talking, expressing or exchanging ideas by means of spoken words and in the process of communicating with employees
• Requires manual dexterity to use and operate all necessary equipment

Job Type: Full-time

Pay: $16.00 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Referral program
• Vision insurance

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Work Location: One location

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