Line Cook Grill station

Jibek Jolu; Glenview (IL); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

401(k)

Company parties

Competitive salary

Employee discounts

Flexible schedule

Paid time off

Training & development

Job summary

A popular local restaurant in Glenview is seeking a Line Cook to prepare and serve high-quality dishes. The role requires managing ingredients, ensuring cleanliness, and collaborating with the team to maintain exceptional service standards. Ideal candidates should have kitchen experience, attention to detail, and the ability to work flexible hours. Benefits include a competitive salary, 401(k), and a flexible schedule.

Qualifications

• Experience in kitchen operations preferred.
• Ability to work flexible hours including weekends.
• Understanding of food safety standards.

Responsibilities

• Prepare and assemble cold and hot dishes.
• Ensure high-quality food and service standards.
• Collaborate with the BOH team during service.

Skills

Food preparation

Team collaboration

Attention to detail

Time management

Job description

Benefits:

401(k)

Company parties

Competitive salary

Employee discounts

Flexible schedule

Paid time off

Training & development

Position: Line Cook (Grill) Reports to: Chef/ Sous Chef Location: Glenview Department: BOH Team

Line Cook is responsible for preparing, cooking, and serving dishes, ensuring they meet high standards of quality and presentation. Your role will involve managing ingredients, maintaining cleanliness and organization at your station, and collaborating with the BOH team to ensure smooth operations.

Preparation and Cooking:

Prepare and assemble cold and hot dishes consistently following restaurant recipes and presentation standards ensuring each dish reflects a commitment to high-quality food and service.

Slice, chop, and prepare ingredients for cold and hot dishes, ensuring dishes meet the restaurant’s commitment to delivering an exceptional, high-quality dining experience for every guest.

Employee Handbook

Hospitality Standards

Training:

Participate in training sessions organized by the Brand Chef, Chef, Sous Chef, General Manager, to stay updated on all standards and procedures.

Assist Chef/ Sous Chef in ongoing training and coaching of newly hired staff, enhancing skills and fostering professional growth.

Training program and manual

Service Standards

Operations Standards:

Follow opening and closing checklists to ensure all tasks are completed accurately.

Plate hot and cold dishes attractively and consistently, adhering to the restaurant's presentation guidelines.

Monitor heat levels to ensure food is cooked to the appropriate temperature.

Ensure portion control and consistency in presentation for all dishes.

Monitor inventory levels of ingredients and notify Chef/Sous Chef of any shortages.

Assist in the ordering and receiving of supplies for your station.

Properly label, store, rotate (FIFO) ingredients, ensuring compliance with food safety standards.

Maintain a clean and organized station throughout the shift.

Clean and sanitize work surfaces, utensils, and equipment regularly.

Keep station shelves, cooler, freezers clean and organized

Adhere to all health and safety regulations to ensure a safe working environment.

Adhere to all BOH SOPs, checklists, and SODs, ensuring consistency and quality in all BOH operations.

Inspect ingredients for freshness and quality, discarding any items that do not meet the restaurant's standards.

Perform the duties of any BOH position as assigned by the Chef when needed to ensure smooth and efficient kitchen operations. This may include assisting with food prep, cooking, plating, or cleaning tasks to support the team during busy periods, special events, or unforeseen staff shortages.

Catering and Special Events:

Assist in catering, and special events preparation and execution

Ensure all orders for catering and special events are prepared in a timely manner and with high quality

Travel to offsite locations to assist with cooking and food service during catered events, weddings, corporate functions, and other special occasions if scheduled by Chef/ Sous Chef.