Line Cook - Steakhouse arrow_forward

Wind Creek; Chicago (IL); On-site; Full time

Job summary

Join a vibrant and dynamic team as a Line Cook, where your culinary skills will shine in a fast-paced and exciting environment. This role is perfect for those who thrive on creativity and teamwork, preparing delicious dishes that delight our guests. You'll be responsible for the timely preparation of food, ensuring adherence to quality standards while maintaining a clean and organized workspace. This is an opportunity to grow in your culinary career while being part of a company that values your contributions and fosters a sense of belonging. If you're passionate about cooking and ready to take your skills to the next level, this position is for you!

Benefits

Group medical insurance

Dental insurance

Vision insurance

Life insurance

Flexible spending account (FSA)

Employee Assistance Program (EAP)

Paid time off

401K with matching

Shift differential

Discretionary quarterly bonuses

Qualifications

• Must have 2 years of high volume cooking experience.
• High School diploma or GED required.
• Ability to follow recipes and sanitation standards.

Responsibilities

• Prepare and cook menu items according to recipes and quality standards.
• Maintain a clean and organized kitchen workspace.
• Handle food items according to proper food-handling procedures.

Skills

High volume cooking experience

Food handling procedures

Ability to follow recipes

Communication skills

Teamwork

Time management

Education

High School diploma or GED

Tools

Kitchen equipment

Job description

Native American Indian Preference in hiring policy is adhered to at all times; Wind Creek Hospitality does not discriminate on the basis of age, disability, gender or religious orientation. Drug Free Workplace Policy.

Complaints about the recruitment or selection process for employment should be directed in writing to the office of the President and CEO of Wind Creek Hospitality Authority.

Description

Job Overview:

The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintains an organized work area, and maintains order in all refrigeration and storage areas.

Purpose:

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System:

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties and Responsibilities:

1. Slices, dices, and chops fruits, vegetables, cheeses, cooked meats, poultry, and seafood.
2. Handles meat, seafood, poultry, and produce according to proper food-handling procedures.
3. Reads and follows recipes/specifications; properly rotates all products.
4. Adheres to all sanitation standards in the kitchen.
5. Demonstrates the ability to safely operate a variety of kitchen equipment in accordance with established safety protocols and guidelines.
6. Prepares and cooks menu items according to recipes and quality standards.
7. Maintains a clean and organized kitchen workspace.
8. Tests cooked foods by tasting and smelling them.
9. Ensures all station product is fresh and conforms to product specifications.
10. Memorizes and executes recipes/specifications.
11. Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.
12. Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments, and scheduled entertainment from disseminated pre-shift information.
13. Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
14. Assumes special projects as needed at the direction of the immediate supervisor.
15. Other duties & responsibilities as assigned.

Job Requirements: (please ensure you meet the listed requirements prior to applying)

1. High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment.
2. Must be eighteen (18) years of age or older.
3. Two (2) years high volume cooking experience - required.
4. Must be able to respond to visual and audible cues.
5. Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment.
6. Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats.
7. Ability to read and comprehend simple instructions, short correspondence, and prep list in English.
8. Ability to calculate figures and amounts such as measurements, proportions, and volumes.
9. Ability to follow directions and recipes.
10. Must successfully pass job interview, including a guest service audition.
11. While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces. The noise level in the work environment is usually moderate.
12. Must be able to work independently and as part of a team.
13. Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment.
14. Ability to adequately and successfully perform all aspects of this position.
15. Must possess a high level of maturity, dependability, and punctuality.
16. Must successfully complete Serve Safe Sanitation training.
17. Willing to travel and participate in training as recommended or required.
18. Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position.

Base Pay:

1. Pay range - $16.75 - $22.73 (The base pay will depend on factors such as experience level and skillset.)
2. Voluntary full-time benefit offerings include the following - group medical, dental, vision, and life insurance as well as access to a flexible spending account (FSA) option. We also offer Employee Assistant Program (EAP), paid time off, 401K with matching, shift differential, and discretionary quarterly bonuses.