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Line Cook
One Off Hospitality Group
Chicago, IL, United States
Line Cook at One Off Hospitality Group

Line Cook at One Off Hospitality Group

One Off Hospitality GroupMore Info

Part Time • Hourly (Based on Experience)
Expired on Jan 6, 2019

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0-1 years

Job Details
One Off Hospitality Group has 13 locations in our restaurant family: avec restaurant, Blackbird Restaurant, Big Star (Wicker Park and Wrigleyville), Dove's Luncheonette, The Publican, Publican Quality Meats, Publican Anker, Publican Tavern O'Hare, Publican Quality Bread, Nico Osteria, Pacific Standard Time and The Violet Hour.
Position Summary: The location is looking for an individual who is passionate about cuisine. Attention to detail and a strong work ethic are required in this position.  The line cooks work together with other team members on a daily basis to ensure a flawlessly executed final product.  Proficient knife sills and the ability to multi-task are also required.  Positional required continuous standing for up to 8 hours per shift or sometimes longer as the business demands.

Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
  • With minimal assistance, be able to set up and work multiple stations at an acceptable level. 
  • With assistance, able to perform prep tasks assigned by the CDC in a timely fashion.
  • Always lead by example.
  • Prepare food items consistent quality following recipe cards, as well as production, portion and presentation standards; complete required mise en place or prep list in a timely fashion.
  • Set up station as required for all scheduled services.
  • Be prepared to work private functions, banquets, and off site events.
  • Follow manager’s direction in regard to quantity and quality of items prepped.
  • Operate, maintain, and properly clean kitchen equipment: this includes the deep fryer, wood grill, wood oven and any other restaurant owned equipment deemed part of your cleaning duties.
  • Maintain and clean your required tools.
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables.
  • Work harmoniously and professionally with co-workers and supervisors.
  • Work efficiently with a constant sense of urgency.
  • Prioritize safety above speed.  Study and know all safety policies set forth at your location.
  • Taste all food at its various stages of preparation, most importantly just before a dish is sent to a guest.  When in doubt of quality, ask kitchen manager for assistance and opinion.
  • Perform other work related tasks as required.

Minimum Qualifications (Education, Experience, Skills)
  • High school education, cooking school or culinary institute education or equivalent experience preferred
  • Willingness to work mornings, evenings and weekends as required.
  • Serve safe certification required.
Required Tools
  • chef's knife
  • utility/paring knife
  • serrated knife
  • peeler
  • fish spatula
  • mini-offset spatula
  • spoons-slotted & regular
  • mini-rubber spatula
  • small whisk
  • wooden spoon
  • measuring spoons
  • bowl scrapers
  • microplane
  • mandoline
  • timer
  • thermometer

Physical Demands and Work Environment
The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time.  Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by staff to successfully perform and those staff encounter while performing the essential functions of this position.  Reasonable accommodations may be made to enable qualifying individuals with disabilities to perform the essential functions of the position.
This position requires staff to work in close quarters with other staff and/or guests which may result in physical, non-sexual contact with other staff and/or guests.

While performing the duties of this job, staff is regularly required to talk or hear in a loud environment. The staff is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The staff may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing

While performing the duties of this job, the staff is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Staff will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
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Part of One Off Hospitality Group

One Off Hospitality Group locations includes avec, Big Star Wicker Park, Big Star Wrigleyville, Blackbird, Dove's Luncheonette, Nico Osteria, Pacific Standard Time, The Publican, Publican Anker, Publican Quality Meats, Publican Quality Bread, Publican Tavern O'Hare and The Violet Hour.

ONE OFF implies that each project is unique, and is operated with a spirit of complete and utter creativity.

It suggests that each project might be our last; which is why each project we do is handled with the utmost attention to detail and character.

ONE OFF is the opposite of big branding, knock ‘em out and spread ‘em out entrepreneurship.

ONE OFF suggests that we are always bringing something new into the world and, when you get down right to it, our lives themselves are ONE OFFs. ONE OFF is making the most of every opportunity.