Line Cook

Thevigchicago; Chicago (IL); On-site; USD 26,000 - 40,000; Full time

Job summary

A renowned establishment in Chicago is seeking dedicated culinary staff to deliver exceptional dining experiences. Responsibilities include food preparation, compliance with health standards, and working collaboratively in a dynamic kitchen environment. Ideal candidates should possess a strong work ethic, teamwork spirit, and culinary skills.

Qualifications

• Ability to work varied hours, including weekends and holidays.
• Proficient in kitchen equipment including knives, ovens, and open flames.
• High level of teamwork and a pleasant attitude required.

Responsibilities

• Prepare, cook, assemble, plate, and present menu items.
• Ensure compliance with safety and sanitation guidelines.
• Maintain proper inventory levels and communication with management.

Skills

Hospitality

Teamwork

Food preparation

Safety and sanitation

Education

Alcohol awareness training

Food handler training

Tools

Knives

Slicers

Ovens

Stoves

Job description

Description

Responsible for preparing, cooking, assembling, plating, and presenting of all food menu items, as well as set up, cleaning, and breakdown of kitchen equipment.

Requirements

• Have availability to work a variety of hours, including weekends and holidays.
• Follow all systems, policies, and procedures as outlined in the Employee Handbook
• Provide genuine hospitality to all guests and provide them with an experience that exceeds their expectations
• Successfully complete alcohol awareness training and/or food handler training course(s)
• Be committed to teamwork and have a pleasant attitude
• Comply with all safety and sanitation guidelines
• Comply fully with all allergy, dietary restriction, and modification procedures
• Be proficient in the use of all tools and equipment including knives, slicers, peelers, ovens, open-flames, stoves, etc.
• Accomplish other duties as instructed by management when applicable
• Maintain honesty and integrity in all aspects of employment
• Use precision and accuracy in preparing menu items according to the recipe provided by the company
• Communicate clearly and hospitably with guests and teammates
• Be able to carry multiple plates of food safely and cleanly (when applicable)
• Be able to multitask while maintaining a calm and professional demeanor
• Be able to work in a space of varying noise, temperature, and crowd levels
• Be able to be to stand and/or walk for the duration of your shift
• Be able to lift and move items up to 25 pounds occasionally, and up to 50 pounds in general
• Practice proper safety guidelines at all times
• Use measuring utensils to control portions
• Maintain proper par levels, and communicate any issues to management
• Use proper equipment to execute dishes and tasks properly (ie. Thermometers, tongs, jaccard, knives, gloves, etc.)