Douceur de France: Line Cook
WHO WE ARE
Douceur de France is a French Bakery and Café with two locations: one in Marietta and one in
Roswell. Our dishes are made with traditional French techniques using local and organic
ingredients to bring a true taste of France to Atlanta. Our sandwiches, quiches, soups, and
pastries are made with our passion for maintaining classically French offerings with a dash of
chef-driven creativity! We have indoor seating and a patio for guests to enjoy the tastes of France
here in Atlanta! To learn more about us, please visit: www.douceurdefrance.com.
WORK ENVIRONMENT
Douceur de France is a busy and growing restaurant that requires team-work and communication
between the back and front of the house in order to deliver high quality food and service to our
customers. At Douceur de France, the customer is our main priority, and the customer is always
right! The restaurant is high-energy, upbeat, and the team is focused on delivering results under
pressure. The primary focus of the company’s management is to deliver an exceptional dining
experience to our customers, while fostering a work environment that is caring, positive, and
team-work oriented.
THE JOB
The job of the Line Cook should be to work cohesively with the team and follow the instructions
of the Executive Chef. The Line Cook is responsible for preparing and cooking food items
according to recipes and menu specifications. The ideal Line Cook is passionate about food,
thrives in a busy dining environment, is organized and clean, and has proven experience working
closely with the kitchen staff to deliver excellent meals to our customers.
KEY RESPONSIBILITIES
Following instructions from the Executive Chef by completing all tasks on the prep list in
order Able to use weights as measurements –familiar with using scales and metric system Washing, chopping, and sorting ingredients like fruits, vegetables, and meats Measuring quantities of seasonings and other cooking ingredients Adhering to all relevant nutrition and sanitary regulations and standards Labeling and stocking all ingredients on easily accessible shelves Keeping track of ingredients, inventory, and collaborating with other kitchen and
management staff to order resupply
Cleaning work station, sweeping floor, sanitizing kitchen, and taking out the trash
SKILLS
Ability to prioritize most urgent tasks and work with a sense of urgency
Food preparation, washing, chopping, and cleaning produce Safe food and knife handling
High attention to detail Expertise in seasoning, garnishing, and re-stocking ingredients High-volume and fast-paced worker Multi-tasker Ability to stay calm in high-stress situations Team player
BENEFITS
Competitive pay based on experience Paid training
Flexible schedules Casual work attire Free lunch during shift (under $15) Employee Discounts:
o 50% off on food
o 20% off on cakes
PHYSICAL SETTING
Casual dining restaurant
SHIFT
Day shift
JOB TYPE
Part-time Full-time
PAY
$15 - $20 per hour depending on experience
REQUIREMENTS
Two years of cooking experience preferred
Able to stand for long periods of time and occasionally bend, kneel, or crouch at varying
heights Able to lift up to 30 pounds