Miskatonic Brewing’s Naperville location is a new full-service restaurant with R&D brewhouse. We will offer a comprehensive menu inspired by tavern and bar food found around the world, with a soft focus on house-recipe sausages to be enjoyed alongside fresh local craft beer and refreshments of all kinds. 

Our ideal candidate is a self motivated individual with a desire to join in an environment of growth, and can perform calmly and effectively in a fast-paced, developing environment. The proper candidate is capable of multitasking, taking direction from supervisors, and shares our passion for genuine hospitality, authentic patron relations, and all things food and beverage. 

Position Overview:

The Line Cook’s primary role will be to prepare food before and during service. In the execution of this task they might need to assess the quality of ingredients, and aid in the overall organization of the kitchen as instructed by their supervisor.  They will listen to and collaborate with co-workers and leadership throughout the restaurant to adhere to the quality standards set for the culinary team.  They will execute their duties in a clean, organized, safe and respectful way to ensure a positive workplace.  

Responsibilities:

• Employee Relations:
• Work with team members in a positive way to execute daily tasks.   
• Provide management with their availability to aid in scheduling.
• Under-go extensive initial and continued training, learning and coaching to improve efficiencies and the overall skill of the individual and team.  
• Adhere to guidelines as stated in the team member training and employee handbook.

• Food:
• Assure and maintain food quality standards including consistency and presentation alongside the culinary team and it’s leaders
• Follow Food Code guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff.
• Control Portion Sizes by using tools and instruction provided by leadership
• Adhere to precise recipes for every item the Line Cook is tasked with preparing. 
• Assist in the production of staff meals as needed and discussed with Management. 
• Financials:
• Treat ingredients with respect to minimize waste and the financial loss it entails.
• Work diligently and effectively while on the clock.
• Will arrive at work with enough time to be ready to work at the time they are scheduled. 
• In a restaurant the “out time” is a guideline and they might at times the Line Cook might be asked to leave early or stay late.  This will be an exception, not a rule, and should be addressed with Management if this changes. 
• Other:
• Be willing and able to preform all necessary tasks for the operation of the kitchen including but not limited to: opening and closing the kitchen, participating in pre-shifts with the entire team, ensuring full preparation for service, breaking down and cleaning the kitchen, and completing final kitchen walk-throughs.
• Create daily prep lists for areas of responsibility, ensure they are filled out, organized, and executed. 
• Making people feel welcome and comfortable, treating every guest, employee, and vendor respectfully.
• Maintain a professional appearance and be in proper uniform at all times.

Experience/ Skills:

• Associates or Bachelor’s degree in culinary arts preferred, but not required. 
• Minimum 1-2 years of restaurant experience
• Clean work habits, attention to detail, and thorough service standards are required.
• Must be able to work 10 hour shifts, with open availability days night and weekends, with proper notice. 
• Must be able to work flexible hours including nights, weekends, and holidays as required.
• Maintains standards set by Management by complying with all departmental rules, policies, and procedures.
• Must be able to multitask in a high-volume environment while appearing calm and collected.
• Must possess a professional demeanor with the ability to interact with all types of team members. 
• Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more.
• Must have the ability to frequently lift and or move up to 50 pounds.
• Must have completed and maintained certification in ServSafe Certification, and ServeSafe Allergen

• Job Type: Full-time, Hourly
  
  Pay: $ 18/Hour
  Benefits:
  
  

• 75/25 Medical for full-time employees
• 40 hours of paid vacation and five sick days after the 1-year anniversary
• Employee dining discount
• Yearly dining allowance
• Annual performance and wage review after the 1-year anniversary.  Semi formal review at 90 and 180 days. 
• Paid training and certifications
• We are committed to ensuring a sustainable work-life balance
• A healthy environment to work with talented, hardworking, passionate, and fun people
  
  

Note: This job description is comprehensive, but may not include all expectations of the position as the team member develops, the restaurant grows and the team changes.