PM Line Cook

Line Cook (PM)

The Perlant · Atlanta · Full-time, evenings

About us

The Perlant is a private, wine-focused membership club. Our members come to us for exceptional wine, food and hospitality, and they come back because every visit feels considered. The kitchen is a big part of that. We cook with care, we pair with intention, and we hold every plate to the same standard.

The role

We're looking for PM line cooks who take pride in their station, care about details and want to build a career in the kitchen. We run as one team, and nobody here is left to drown. If you want to sharpen your skills, learn how food and wine work together, and grow into more responsibility, this role is built for that.

Why our kitchen

• One team, every ticket. We work together to get through every ticket that comes in, and nobody gets left behind.
• Old-school technique, new ingredients. You'll learn classic techniques and apply them to new, exciting products.
• We eat together. There's always time to take a break and share a meal as a team if you want to.
• One voice, real autonomy. We move as one kitchen, and you're trusted to make decisions that make service better.
• Total focus in service. Once service starts, outside distractions stay outside. We execute call after call with one mind.
• Respect in every conversation. When it's time for a "chat in the walk-in," we bring everything forward with respect and understanding.

How we work

We come in ready.

• Set up and prep your station with the next shift in mind as well as your own.
• Have fresh herbs picked and chopped before every service.
• Wipe down the line and be ready before the first ticket comes in.
• Temper steaks and chicken before dinner service.

We communicate constantly.

• Keep a running count of your proteins, and tell your chef when you're down to 5 orders of anything.
• Stay in touch with the porter team and sous chef about the pots and pans you need.
• Work with the runners to keep plates restocked.
• If you're ever unsure, ask your sous chef. Asking is always better than guessing.

We protect the standard.

• Taste every sauce before it goes on a plate.
• Never send a plate you don't believe meets spec.
• Keep your station clean and organized all through service.

We finish together.

• At close, the whole team scrubs down together.
• We take inventory, then write our personal prep lists for the next day as a team.

Where you can go

We want to promote from within. Cooks who show consistency, leadership and curiosity will get:

• Cross-training on every station
• Hands-on mentorship from our chef and sous chef
• Exposure to our wine program and pairing-driven menus
• A clear path to Lead Line Cook, then Sous Chef, as the club grows across locations

What you bring

• 1–2+ years of line experience in a quality-focused kitchen
• Solid knife skills and a working knowledge of cooking techniques
• A team-first attitude and clear communication under pressure
• A genuine interest in learning and growing
• Availability for evenings, weekends and holidays
• Ability to stand for a full shift and lift heavy items, such as a full stock pot, with a teammate's help

What we offer

• Competitive pay: [$22-$24/hr
• Benefits: health, PTO, staff meals, dining/wine discounts
• A professional, respectful kitchen culture
• Real room to grow with a growing company