Short Order Line Cook

R365hire; Chicago (IL); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Employee meals

Competitive Pay

Flexible Hours

401k with contributions

Health insurance for management

Employee discounts

Free food & snacks

Training & development

Opportunity for advancement

Job summary

LaCoco’s Pizza & Pasta is seeking a skilled cook to prepare meats and hot foods, portion and wrap items, and assist with order fulfillment. You will read tickets or orders, cook to exact quantities, and maintain kitchen cleanliness and safety standards.

Join a fast-paced kitchen environment where attention to portion control, plating presentation, and teamwork are essential for guest satisfaction and smooth service.

Qualifications

• Proven cooking experience in a high-volume kitchen.
• Knowledge of food safety practices and sanitation standards.
• Ability to read and follow food orders and recipes.
• Attention to portion sizes and presentation guidelines.
• Teamwork and support other cooks during busy periods.

Responsibilities

• Cook meats and hot foods according to recipes and orders.
• Prepare and portion food prior to cooking and wrap/ bag cooked items.
• Maintain clean and sanitary work areas and equipment.

Skills

Cooking skills

Food safety

Sanitation

Customer service

Stock management

Tools

Ovens

Grills

Slicers

Cutlery

Job description

Benefits:

• Employee discounts
• Flexible schedule
• Free food & snacks
• Opportunity for advancement
• Training & development

Reports To

Production Director

Job Summary

Cook meats and hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final order preparation including wrapping and bagging of cooked items. May take orders from customers.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of LaCoco’s Pizza & Pasta
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, grills, fryers and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Read food order tickets or receive verbal instructions as to food required by patron and prepare and cook food according to instructions.
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plating and wrapping presentation for all foods.
• Wash, peel and cut fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Keeping your area in top shape at all times.
• Work well with your fellow employees to ensure proper communication.
• Double checking orders when bagging.

Tools & Technology (examples in parentheses)

Commercial use

• Blenders, grinders, slicers
• Convection ovens, deep fryers, grills, microwave ovens, ranges, steamers
• Cutlery (boning knives, chefs' knives, paring knives)
• Ovens (conveyor ovens, rotating rack ovens, pizza ovens)
• Cutting machinery
• Domestic knives
• Food safety labeling systems
• Slicing machinery

Benefits & Perks

• Employee meals
• Completive Pay
• Flexible Hours
• 401k with contributions
• Health insurance for management