Job Description

Main Responsibilities for a Breakfast Saute Line Cook:

• Consistently preparing great food fast.
• Cleaning and maintaining equipment and work area such as saute range, flat top, ovens, fridges and more.
• Assists the team by being willing to help in other positions such as grill, salads and expo.
• Strong communication with team members.
• Setting up and stocking stations with all necessary supplies.
• Preparing food for service (e.g. chopping vegetables, preparing food for service)
• Cooking in cooperation with the rest of the kitchen staff.
• Answer, report and follow team member instructions.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with team members.

Breakfast Saute Line Cook Job Description: We have a spot opening up soon for a well-organized and committed breakfast saute line cook. The saute cook works at the kitchens range preparing eggs, steaks, omelets, scrambles and other high quality breakfast and lunch items. Works and communicates efficiently and can handle high volume.

Our goal is to employ a person with excellent time management and communication skills. You should be able to prioritize tasks. You will be working in a kitchen for most of your workday. This means that you will also have to abide by food safety procedures and regulations. Must also be willing to assist BOH team members to create a positive work environment even when it may not be your position.

• Breakfast Saute Line Cook Job Requirements:
• Must be able to work as a team
• Must have at least moderate breakfast cooking experience
• Must be proficient in operating with different types of dishes
• Must know and follow all food safety procedures
• Must have communication skills
• Must be able to prioritize tasks
• Must be punctual
• Must maintain positive attitude during high stress busy days

Our first cafe opened for breakfast at about 7am one morning in 1993. Settled in a quiet neighborhood called Candler Park on the east side of Atlanta, we sold out of our signature biscuits by 11am that day.
More than 20 years later, we are an institution–growing to 25 locations throughout Georgia, North Carolina, Florida and Texas. But we always kept that quintessential neighborhood spirit and focused on our Southern-inspired menu of comfort food made with fresh ingredients.
Though we’re famous for our grits and biscuits (we bake almost 5,000 biscuits per week at each location), our loyal guests throughout the Southeast come join us to enjoy Breakfast, Lunch and Dinner throughout the day.

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