Job Description

POSITION TITLE: Cook II

EMPLOYMENT CLASSIFICATION: Non-Exempt

POSITION REPORTS TO: Executive Chef and General Manager

DEPARTMENT: Dining Division

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels — from inspiring restaurant design and engaging guest experiences to exceptional hospitality and top-quality culinary offerings. We specialize in creating memorable dining experiences.

The Cook II provides an exceptional dining experience to guests by preparing high-quality food with consistency, urgency, and attention to detail. This position plays a critical role in daily kitchen operations and requires a strong culinary foundation across multiple stations and service periods.

The ideal candidate must possess experience preparing breakfast items, including working an egg station and executing breakfast service efficiently in a high-volume environment. During lunch and dinner service, the Cook II must be capable of working all line stations, including sauté, grill, pantry, and fry stations.

This role also requires experience working with live-fire cooking methods. Our grill operation utilizes real firewood, and team members must be comfortable working in high-heat environments while maintaining safety, organization, and quality standards during fast-paced service periods.

In joining our team, you commit to supporting our mission by demonstrating our service standards at all times while fostering a safe, respectful, and professional workplace free from harassment.

DUTIES AND RESPONSIBILITIES

All Paradies Lagardère positions, including Cook II, require embodying a positive company image by providing courteous, friendly, and efficient service to guests and team members. Team members are expected to embrace our family culture and uphold our core values: TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, and Commitment).

The following are intended as basic requirements; additional responsibilities may be assigned as business needs evolve.

• Must demonstrate professionalism, positivity, and teamwork at all times.

• Must consistently provide exceptional guest experiences through quality food preparation and execution.

• Prepare breakfast items including eggs, breakfast meats, potatoes, pancakes, and related menu items with consistency and efficiency.

• Successfully operate and manage an egg station during breakfast service.

• Execute lunch and dinner service across multiple stations including sauté, grill, pantry, and fry stations.

• Experience cooking with live-fire wood grills preferred; must be able to tolerate exposure to open flame, smoke, heat, and physically demanding kitchen conditions.

• Follow recipes and food presentation specifications with 100% adherence to quality standards.

• Maintain proper food handling, food safety, sanitation, labeling, rotation, and storage procedures in compliance with local, state, and federal regulations.

• Use knives, slicers, kitchen equipment, and KDS systems safely and efficiently.

• Maintain a clean, organized, and sanitary workstation throughout service.

• Ensure all food is prepared and plated in a timely manner while maintaining consistency and presentation standards.

• Assist with prep production, inventory organization, and station setup/breakdown.

• Support fellow kitchen staff and assist with training new team members as needed.

• Communicate effectively with the Executive Chef, General Manager, kitchen staff, and front-of-house team.

• Work efficiently in a fast-paced, high-volume environment while maintaining composure under pressure.

• Follow all company grooming, uniform, and safety standards, including wearing slip-resistant shoes.

• Perform additional duties as assigned by management.

EDUCATION, EXPERIENCE, CERTIFICATIONS

• Minimum of 2 years of relevant line cook experience in a high-volume restaurant environment preferred.

• Prior experience with breakfast service and egg station execution required.

• Experience working sauté, grill, pantry, and fry stations required.

• Experience with live-fire or wood-fire grill cooking strongly preferred.

• Strong understanding of cooking methods, ingredients, kitchen equipment, and food safety procedures.

• ServSafe Certification or equivalent preferred.

• Culinary school diploma preferred but not required.

• Ability to read, write, and communicate effectively in English.

• High School Diploma or GED preferred.

POSITION QUALIFICATIONS

• Ability to work flexible schedules including mornings, nights, weekends, and holidays in a 7-day operational environment.

• Ability to stand for extended periods and perform repetitive motions including bending, lifting, reaching, and walking.

• Ability to lift and carry up to 50 pounds.

• Ability to work in varying kitchen conditions including high heat, smoke, steam, open flames, and loud environments.

• Strong multitasking skills with the ability to remain organized and detail-oriented during busy service periods.

• Ability to work independently while also contributing positively to a team environment.

• Strong sense of urgency, reliability, and professionalism.

This position description is intended to describe the primary elements of the position. Paradies Lagardère reserves the right to modify responsibilities and assign additional duties as necessary. This document does not constitute an employment contract.

2849 PACES FERRY ROAD, SUITE 400, ATLANTA, GEORGIA 30339 (404) 344-7905 / FAX: (404) 349-3226