Line Cook no. 246 129 E Ponce de Leon Ave, Decatur, GA 30030
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As a cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player.
Responsibilities
- Cook food in a variety of ways
- Prepare ingredients
- Possess a solid sense of timing
- Set up workstations with ingredients and cooking equipment
- Keep a sanitized and orderly environment in the kitchen
- Monitor stock and place orders for shortages
About this location
About no. 246
Chefs Ford Fry and Drew Belline partnered to open no. 246 (Two Four Six) an Italian-inspired, locally driven restaurant in Decatur.
The name no. 246 reflects the original name of the plot of land on which the restaurant sits, dating back to the early 1900s. The dining experience is influenced by seasonality and local products as well as the culinary techniques of Italy.
Like all of Ford’s restaurants, no. 246 focuses on seasonal cooking with high-quality ingredients — letting the food speak for itself. Belline is an Atlanta native who has worked at Charlie Palmer’s Kitchen 22 and Tom Colicchio’s Craft in New York as well as Quinones at Bacchanalia and Floataway Café in Atlanta. As the executive chef-partner of no. 246 as well as Ford Fry’s Creative Director, he created a menu of Italian-inspired cuisine that is composed of local, farm fresh ingredients and utilizes simple wood-fired cooking techniques.
“Culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” Drew says. “The menu is driven by what local producers have to offer.”
We’re always looking for great talent to join our team and grow with us. If you love food and drink, and have a passion for hard work, let’s talk!
The name no. 246 reflects the original name of the plot of land on which the restaurant sits, dating back to the early 1900s. The dining experience is influenced by seasonality and local products as well as the culinary techniques of Italy.
Like all of Ford’s restaurants, no. 246 focuses on seasonal cooking with high-quality ingredients — letting the food speak for itself. Belline is an Atlanta native who has worked at Charlie Palmer’s Kitchen 22 and Tom Colicchio’s Craft in New York as well as Quinones at Bacchanalia and Floataway Café in Atlanta. As the executive chef-partner of no. 246 as well as Ford Fry’s Creative Director, he created a menu of Italian-inspired cuisine that is composed of local, farm fresh ingredients and utilizes simple wood-fired cooking techniques.
“Culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” Drew says. “The menu is driven by what local producers have to offer.”
We’re always looking for great talent to join our team and grow with us. If you love food and drink, and have a passion for hard work, let’s talk!
