Line Cook

We are seeking an experienced line cook to join the culinary team at our restaurant, Ajja, in Five Points. A minimum of two years' of experience cooking in an ingredient-driven restaurant is required for this position. We are looking for a motivated, food-centric person with a good attitude and ability to learn new skills and procedures. Initiative and active curiosity about global cuisines and engagement is key for a rewarding experience. Applicants must have availability Wedensday- Sunday evenings. This position is full time with four 10 hour shifts with three days off a week - always off Mondays and Tuesdays in addition to a rotating third day. We will prioritize experienced candidates but a great attitude and willingness to learn is valuable to us and our tight knit team.

Ajja opened in June, 2023 by husband and wife team Cheetie Kumar and Paul Siler. Ajja was nominated for James Beard Best New Restaurant in 2024 and was listed in Esquire's best new restaurants for 2023. Kumar is a two-time James Beard finalist (and five times semi-finalist) for Best Chef in the Southeast, and previously owned Garland.

We focus on the cuisine of the East Mediterranean and South-West Asia. Our current menu is available to look through at ajjaeats.com.

Line cooks will earn between $21-25/ hour including tips that are shared among the entire staff (service and kitchen). Tips are included in bi-weekly paychecks. We offer daily staff meals and a supportive, positive, educational work environment. Additional benefits include free 24/7-365 medical and mental telehealth services, as well as paid sick leave available to all full-time employees after a 90-day introductory period. Paid vacation time will be available for long term employees.

Responsibilities:

· Prep, stock, maintain and track mise-en-place for your station and rotate all products properly.

· Read tickets and cook food to order while coordinating and communicating with others on the line for smooth, efficient and organized service.

· Follow recipes, protocol and procedures of our kitchen

· Maintain a clean and sanitary work-station area during and after service, following all sanitation, health and safety guidelines as determined by the chef.

· Be consistent, neat and detail oriented in seasoning, plating and garnishing.

· Be engaged and able to communicate and articulate ideas for improvement in a mature, positive way

· Assist in prep during low volume hours

· Follow the opening and closing lists and work as a part of a team to ensure procedures are followed

· Hold yourself accountable for your work

· Be tolerant, respectful of coworkers and guests, and comply with company policies

Requirements:

· A minimum of 2 years experience cooking in an ingredient driven restaurant

· A positive attitude and ability to communicate clearly with co-workers and managers

· Be able to take direction - we use techniques and spices you may not be familiar with. Bring an open mind, observation skills and an applied desire to learn

· Willing to cross-train on multiple stations.

· Be punctual, organized, clean, professional, and efficient without compromising quality.

· Be able to be on your feet for 8-10 hours, reach, bend, stoop and lift up to 40 pounds.

· Understand and adhere to safe food handling practices.

References will be checked before hiring.