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Demi Chef de Partie/Line cook

Atlanta, GeorgiaFull-time
About the Job
The Demi Chef de Partie will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards during service, and ensuring that your station is sanitary and well-stocked.


  • Preparing specific food items and meal components at your station.
  • Following directions provided by the head chef.
  • Collaborating with the rest of the culinary team to ensure high-quality food and service.
  • Keep your area of the kitchen safe and sanitary.
  • Stocktaking and ordering supplies for your station.
  • Improving your food preparation methods based on feedback.
  • Assisting in other areas of the kitchen when required.
  • Communicate respectfully with all staff members and guests
  • Participate in pre-service lineups.
  • Support Chefs and FOH Operations to insure restaurant service exceed the guests’ expectations.
  • Conduct self with a high level of integrity.

  • Most work tasks are performed indoors and outdoors. Extreme temperature changes may be possible, as we have a patio and the pool which are outside. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. The length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert a well-paced ability to reach different venues and other departments of the hotel on a timely basis.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat, and stretch to fulfill tasks.
  • Must be able to lift up to 50 lbs on a regular and continuing basis.
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently requires grasping, writing, standing, walking, repetitive motions, bending, climbing, listening & hearing ability, and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
    About Rooftop L.O.A.

    Rooftop LOA (Leave of Absence), a Slater Hospitality concept, is the perfect spot for dining, socializing, private events, and poolside partying with views of the Atlanta skyline. Our 38,000 square foot rooftop consist of four areas including a full-service restaurant, a 1200 square foot resort style pool, an outdoor bar and gathering space, and a 150-person covered event pavilion. This adults-only rooftop with capacity for 1000 people is designed to be a sophisticated escape from the hustle and bustle of the Westside below. The intention for LOA is that guests feel like they are on vacation the moment they check in on the ground floor, before ever heading up to the roof. Once there, we want them to leave their world behind.