Prep Cook

Atlas a sophisticated restaurant featuring seasonally inspired cuisine, located in the heart of Buckhead at The St. Regis will be opening this winter. Atlas will feature a classic American menu with hints of European influences that emphasizes farm-fresh, local ingredients.

As part of Tavistock Restaurant Collection, we have restaurants and concepts across the U.S., and offer a challenging opportunity to grow with an ever-expanding company.

The Prep Cook is responsible for delivering and preparing fantastic menu items in a timely manner ensuring great guest satisfaction. The Prep Cook will prepare food items using recipe instructions, proper portioning methods and cooking standards to fulfill our guest’s order. The Prep Cook will maintain a work station that is clean and organized while preparing food for our guests.

PHYSICAL REQUIREMENTS

• Frequent walking, kneeling, bending and reaching. • Able to bend at the waist and lift items up to 50 lbs. to waist level. • Must be able to lift, move and carry up to 20 pounds frequently. • Able to remain standing and active for a 6-8 hour shift. • Able to safely use cleaning agents. MINIMUM REQUIREMENTS • Able to communicate (speak, read, and write) in English. • High School education • Able to read and follow recipes. • Able to replicate food production procedures.

RESPONSIBILITIES:

• Delivers genuine hospitality to our guests so they are compelled to comment. • Listens attentively and seeks feedback to continuously improve the guest experience. • Describes our restaurant with pride and passion. • Has a teamwork mentality that recognizes that each tribe member is equally important to the success of the team. • Consistently lives the vision and values of the company. • Celebrates every shift with energy and can-do attitude. • Positive contributor to the tribe. • Reliable and dedicated to the achievement of perfection through attention to detail and a passion for our guest’s experience. • Generously offers help wherever needed. • Flexible and works well in a constantly changing environment. DUTIES: • Maintain proper grooming and uniform standards. • Communicates with the Executive Chef and the Sous Chef to learn of featured items, special events and important shift information. • Sets up stations with the correct food products and utensils. • Checks and adjusts the temperature of the equipment to ensure that food is prepared and stored at the proper temperatures. • Changes sanitizer at a minimum every two hours or, earlier if necessary, to ensure a safe and clean environment. • Food is prepared based on daily needs and par levels using proper utensils and adhering to recipe procedures. • Receives information on guest’s allergy sensitivity and adheres to protocols. • Monitors product on the line and restocks when necessary to ensure food product remains stocked and on hand. • Prioritizes preparation of each item to ensure the delivery of courses in a timely manner. • Checks color, consistency and temperature of food products to ensure food is prepared to our standards and the guest’s request. • Cleans and sanitizes the work area including counters, utensils, cutting boards, preparation area and floors. • Assists other tribe members as needed. • Performs additional duties as required, including emptying trash.