Line Cook

Sage Restaurant Group; Chicago (IL); On-site; USD 30,000 - 50,000; Full time

Job summary

A leading restaurant group in Chicago seeks a line cook responsible for food preparation, maintaining kitchen standards, and managing inventory. This role requires a high school diploma and relevant experience, emphasizing cooking knowledge and kitchen practices. Enjoy benefits including time off based on service, insurance coverage, and employee discounts.

Benefits

Time off based on years of service

Sick days

Pension contributions

Insurance benefits

Disability coverage

Employee assistance programs

Discounts

Referral bonuses

Qualifications

• 1-2 years of relevant employment experience required.
• Knowledge of kitchen procedures necessary.

Responsibilities

• Check items against recipe cards and ensure proper food presentation.
• Monitor line setup for meal functions and oversee kitchen cleanliness.
• Prepare food according to standards and manage food inventory.

Skills

Knowledge of cooking practices

Education

High school diploma or equivalent

Job description

To ensure proper service from the front line through quality control, training of line cooks, and maintaining proper sanitation levels.

Responsibilities

1. Check all items against the recipe cards, verify that use records are followed for all items served, and ensure food is presented in an efficient, quality manner.
2. Monitor the line setup prior to all meal functions to ensure maximum efficiency during meal periods.
3. Oversee equipment maintenance and enforce the kitchen "clean as you go" policy to ensure strict adherence.
4. Prepare food of consistent quality following recipe cards and production and portion standards, with dupe from servers.
5. Start food items prepared ahead of time, ensuring not to prepare more than needed.
6. Date all food containers and rotate stock as per SOP, keeping perishables at proper temperatures.
7. Check pars for shift use, determine necessary preparations, freezer pulls, and line setup.
8. Note any out-of-stock items or potential shortages.
9. Return unused food items to designated storage, covering and dating perishables.
10. Assist in planning and implementing actions to address food cost issues; control food waste, loss, and usage per SOP.

Qualifications

Education/Formal Training

High school diploma or equivalent.

Experience

One to two years of relevant employment experience with this company or others.

Knowledge/Skills

• Knowledge of cooking practices and kitchen procedures to perform analytical work.

Physical Demands

The physical requirements include lifting, pushing, pulling, and carrying items up to 70 lbs, periodic climbing, bending, full mobility, and standing for long periods. Must be able to hear timers, see product quality, and understand instructions. Temperatures can vary from -10°F in the freezer to over 100°F on the front line. Accommodations may be provided for disabilities.

Additional benefits include time off based on years of service, sick days, maternity/paternity leave, pension contributions, insurance benefits, disability coverage, employee assistance programs, discounts, and referral bonuses.