High-Volume Line Cook — Multistation Prep

DineAmic Hospitality; Chicago (IL); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Paid Leave

Paid Sick Leave

Commuter Benefits

401K + Match

Company-paid Employee Assistance Plan

Food & Beverage Discounts

Job summary

Fioretta in Chicago, IL is hiring Line Cooks to prepare hot and cold menu items, portion food, and plate dishes following recipes and yield guides. You will move across saute, grill, pantry, and fry stations to ensure quality and timely service in a high-volume setting.

Ideal candidates have 3+ years in restaurant kitchens, a culinary degree or equivalent, and a valid Food Handler Certification. Flexibility for days, nights, weekends, and holidays is needed; benefits include paid leave and more.

Qualifications

• At least 3 years of restaurant kitchen experience required; fine dining and/or high-volume restaurant experience preferred.
• Degree from a food service program, culinary school, or equivalent experience preferred.
• Valid Food Handler Certification required.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.

Responsibilities

• Prepare components of all menu items following company recipes and yield guides.
• Cook and prepare a variety of food using different methods of preparation, including from-scratch sauces, vinaigrettes, purees, soups, and other menu components.
• Move between all line stations, including saute, grill, pantry, and fry stations.
• Run assigned station efficiently and coordinate with team members to support smooth service.
• Maintain high standards of quality, freshness, and timely preparation.
• Ensure sanitation and safety standards across kitchen areas and equipment.
• Label, rotate stock (FIFO), and maintain sufficient inventory for the station.
• Collaborate and stay positive in a fast-paced work environment.

Skills

Kitchen experience

Education

Culinary degree / food service program

Job description

Fioretta in Chicago, IL is hiring Line Cooks to prepare hot and cold menu items, portion food, and plate dishes following recipes and yield guides. You will move across saute, grill, pantry, and fry stations to ensure quality and timely service in a high-volume setting.

Ideal candidates have 3+ years in restaurant kitchens, a culinary degree or equivalent, and a valid Food Handler Certification. Flexibility for days, nights, weekends, and holidays is needed; benefits include paid leave and more.