POSITION SUMMARY
The Line Cook / Prep Cook at Atomic Kitchen is responsible for preparing, cooking, portioning, and presenting food according to Atomic Kitchen recipes, quality standards, food-safety procedures, and production needs.
This position plays an important role in maintaining a clean, organized, efficient, and food-safe kitchen. The Line Cook / Prep Cook is expected to work with urgency and attention to detail while maintaining consistency in food quality, portioning, sanitation, and presentation.
The Line Cook / Prep Cook works under the direction and supervision of the Executive Chef and Kitchen Supervisor and is expected to follow all reasonable instructions, operational standards, and established kitchen procedures.
Employees must follow all Atomic Kitchen policies and procedures, including applicable HACCP, Reduced Oxygen Packaging (ROP), time and temperature control, cleaning and sanitizing, allergen awareness, and food-handling procedures for duties they are trained and authorized to perform.
ESSENTIAL JOB DUTIES & RESPONSIBILITIESFood Preparation
- Complete assigned daily prep lists accurately and on time.
- Prepare meats, poultry, vegetables, sauces, dressings, soups, stocks, garnishes, and other menu components according to approved recipes and procedures.
- Wash, cut, chop, slice, dice, portion, weigh, mix, season, and assemble ingredients as required.
- Follow established recipes, portion sizes, yields, and presentation standards.
- Properly label, date, rotate, cover, and store all prepared foods.
- Follow FIFO (First In, First Out) procedures.
- Minimize food waste through proper preparation, portioning, storage, and product rotation.
- Notify the Executive Chef or Kitchen Supervisor of low inventory, product shortages, quality concerns, or excessive waste.
Line Cook Responsibilities
- Set up assigned cooking and service stations before service.
- Verify that required food, utensils, equipment, smallwares, and supplies are ready for service.
- Cook and prepare menu items according to established recipes, temperatures, portions, and presentation standards.
- Maintain proper cooking, reheating, hot-holding, and cold-holding temperatures.
- Prepare orders accurately and efficiently during service.
- Communicate with other kitchen employees to maintain proper ticket flow and timing.
- Restock the station throughout service as necessary.
- Maintain a clean and organized workstation throughout the shift.
- Properly break down, clean, sanitize, and restock the station at the end of service.
FOOD SAFETY & HACCP RESPONSIBILITIES
All Line Cook / Prep Cook employees are expected to follow Atomic Kitchen's approved food-safety procedures.
Responsibilities include:
- Maintain cold TCS foods at 41°F or below unless an approved procedure specifies otherwise.
- Maintain hot-held foods at 135°F or above.
- Follow required cooking and reheating temperatures for specific food products.
- Follow approved cooling procedures, including cooling cooked TCS foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours when applicable.
- Use a properly calibrated food thermometer when checking product temperatures.
- Record temperatures and other required information on designated food-safety logs when assigned.
- Follow proper handwashing and glove-use procedures.
- Prevent cross-contamination between raw and ready-to-eat foods.
- Use designated cutting boards, utensils, containers, and equipment as required.
- Follow proper allergen-handling procedures.
- Immediately report food-safety concerns, temperature violations, damaged packaging, contamination, or questionable products to the Executive Chef or Kitchen Supervisor.
ROP / HACCP Procedures
Employees performing Reduced Oxygen Packaging (ROP), cook-chill, sous vide, or other specialized HACCP processes must be specifically trained and authorized before performing those duties.
When assigned, responsibilities may include:
- Following Atomic Kitchen's approved ROP/HACCP procedures exactly.
- Maintaining required product temperatures throughout preparation and packaging.
- Using vacuum packaging equipment safely and correctly.
- Ensuring bags and seals are clean, intact, and properly sealed.
- Properly labeling packages with required product identification, packaging dates, and use-by/discard dates.
- Completing required packaging, cooking, cooling, holding, opening/use, and other HACCP records.
- Never changing an established HACCP process, critical limit, shelf life, or labeling procedure without authorization from the Executive Chef or Kitchen Supervisor.
CLEANING & SANITATION
The Line Cook / Prep Cook is responsible for maintaining a clean and sanitary work environment throughout the entire shift.
Duties include:
- Clean and sanitize food-contact surfaces before and after use.
- Clean cutting boards, knives, utensils, prep tables, equipment, containers, and other food-contact surfaces.
- Follow proper wash → rinse → sanitize → air-dry procedures.
- Use sanitizer at the approved concentration and verify concentration with appropriate test strips when required.
- Keep floors, shelving, coolers, equipment, and storage areas clean and organized.
- Clean spills immediately.
- Remove trash and replace liners as necessary.
- Prevent buildup of food debris, grease, and other contamination.
- Complete assigned opening, closing, and deep-cleaning duties.
- Properly clean and store equipment after use.
- Report damaged, malfunctioning, or unsafe equipment to the Executive Chef or Kitchen Supervisor.
PRODUCT QUALITY & INVENTORY CONTROL
The Line Cook / Prep Cook must:
- Inspect ingredients before use for freshness, quality, proper temperature, and condition.
- Follow established portion-control standards.
- Properly rotate products using FIFO.
- Check dates and discard expired or unsafe products according to company procedures.
- Avoid unnecessary waste and overproduction.
- Inform the Executive Chef or Kitchen Supervisor when inventory is running low.
- Properly store food in designated refrigerated, frozen, and dry-storage areas.
- Keep storage areas organized, clean, and properly labeled.
TEAMWORK & PROFESSIONAL CONDUCT
Employees are expected to:
- Arrive on time, in proper uniform, and ready to work at the scheduled start time.
- Maintain good personal hygiene and professional appearance.
- Follow instructions and direction provided by the Executive Chef and Kitchen Supervisor.
- Respect the established chain of command and communicate operational concerns appropriately.
- Communicate clearly and professionally with coworkers and management.
- Assist other kitchen stations when necessary.
- Maintain a positive and productive work environment.
- Work with urgency while maintaining accuracy and food quality.
- Accept coaching, corrective feedback, and training professionally.
- Follow Atomic Kitchen attendance, conduct, safety, and workplace policies.
- Treat coworkers, management, vendors, and guests respectfully.
REQUIRED KNOWLEDGE & SKILLS
The ideal employee should have:
- Basic knowledge of commercial kitchen operations.
- Basic knife skills and food-preparation techniques.
- Ability to follow written recipes and verbal instructions.
- Understanding of food safety, sanitation, and cross-contamination prevention.
- Ability to accurately use scales, measuring equipment, and thermometers.
- Ability to maintain organization while working in a fast-paced environment.
- Ability to work independently and as part of a team.
- Attention to detail and consistency.
- Willingness to learn Atomic Kitchen recipes, procedures, HACCP requirements, and production standards.
Previous commercial kitchen experience is preferred but may not be required for candidates who demonstrate reliability, a strong work ethic, and the ability to learn.
PHYSICAL REQUIREMENTS
The employee must be able to:
- Stand and walk for extended periods.
- Bend, reach, twist, push, pull, and perform repetitive movements.
- Regularly lift and carry kitchen supplies, food products, pots, pans, and containers.
- Safely lift approximately 50 pounds, with assistance when appropriate.
- Work around hot cooking equipment, steam, refrigeration, sharp utensils, and wet surfaces.
- Work in refrigerated, freezer, and hot kitchen environments as required.
- Safely operate commercial kitchen equipment after receiving proper training.
Reasonable accommodations may be made for qualified individuals as required by applicable law.
PERFORMANCE EXPECTATIONS
Successful performance in this position includes:
- Consistent food quality and presentation.
- Accurate recipe and portion execution.
- Timely completion of prep assignments.
- Proper food labeling and date marking.
- Accurate completion of assigned food-safety records.
- Compliance with food-safety and sanitation procedures.
- Clean and organized workstations.
- Minimal unnecessary food waste.
- Reliable attendance and punctuality.
- Effective teamwork and communication.
- Ability to maintain productivity during high-volume periods.
EMPLOYEE TRAINING
Before independently performing assigned duties, employees will receive applicable training in areas such as:
- Atomic Kitchen recipes and preparation procedures
- Proper cooking and cooling procedures
- Hot and cold holding
- Food labeling and date marking
- Cross-contamination prevention
- Allergen awareness
- Handwashing and glove use
- Cleaning and sanitizing
- Thermometer use and calibration
- HACCP procedures
- ROP procedures, when applicable
- Required food-safety logs and documentation
- Equipment operation and workplace safety
Employees are responsible for following the procedures in which they have been trained and asking the Executive Chef or Kitchen Supervisor for guidance whenever they are unsure of the proper procedure.
MANAGEMENT AUTHORITY & REPORTING STRUCTURE
The Line Cook / Prep Cook reports directly to the Executive Chef and Kitchen Supervisor.
The Executive Chef and Kitchen Supervisor have authority to provide direction, assign duties, establish work priorities, provide training, evaluate performance, enforce Atomic Kitchen policies and procedures, and require corrective action when established standards are not met.
Employees are expected to:
- Follow reasonable instructions provided by the Executive Chef or Kitchen Supervisor.
- Immediately communicate food-safety or operational concerns to management.
- Notify management when a food-safety critical limit cannot be met.
- Report equipment problems, workplace hazards, injuries, product shortages, or food-quality concerns promptly.
- Ask management for clarification before proceeding whenever uncertain about an established recipe, food-safety procedure, HACCP requirement, or operational standard.
AT-WILL EMPLOYMENT
Employment with Atomic Kitchen is at-will, meaning either the employee or Atomic Kitchen may terminate the employment relationship at any time, with or without notice or cause, subject to applicable federal, state, and local law.
This job description is intended to describe the general duties and responsibilities of the position. It is not intended to be an exhaustive list of every responsibility. Atomic Kitchen may modify duties and responsibilities based on operational needs.
Pay: $13.00 - $14.00 per hour
Benefits:
People with a criminal record are encouraged to apply
Experience:
- Culinary: 1 year (Required)
License/Certification:
- Food Handler Certification (Required)
Ability to Commute:
- Bowling Green, KY 42101 (Required)
Work Location: In person
