Required Years of Experience
1 year
Job Details
Title: Line Cook
REPORTS TO: Executive Chef
FLSA STATUS: Non-Exempt
Position Summary:
The Line Cook is responsible for the daily preparation of all food items that are served to the customers of Gibsons Restaurant Group.
Essential Duties and Responsibilities:
- Set up station according to restaurant guidelines.
- Prepare all food items for the daily menu and specials in a sanitary and timely manner.
- Follow recipes, portion controls, and presentation specifications as set by the restaurant.
- Ability to read and interpret abbreviations on food order tickets.
- Responsible for the correct food presentation of each plated item.
- Restock items as needed throughout shift.
- Clean and maintain station in practicing good safety, sanitation, organizational skills.
- Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- May perform other duties as assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.
Skills:
Must possess thorough knowledge of all food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.
Compensation Details
Compensation: Hourly (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
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Part of Gibsons Restaurant Group
José Andrés’ ThinkFoodGroup, in partnership with Chicago’s Gibsons Restaurant Group, brings to life Bazaar Meat, Bar Mar, & Café by the River in the new Bank of America Tower at 110 N. Wacker. This joint venture represents an unprecedented pairing of Gibsons Restaurant Group’s Lombardo family with the two-Michelin star Chef Andrés, combining the culinary ingenuity of his ThinkFoodGroup with the operational expertise of the Gibsons team. TFG and GRG are collaborating to bring diners an unmatched level of hospitality and an authentic culinary experience.
Bazaar Meat is a wild and wonderful celebration of the carnivorous, in all its forms. Guests at Bazaar Meat are invited to begin their evening with cocktails at Bar Mar and then progress upstairs to the extraordinary dining room, which takes open kitchens to the next level —from the dramatic fire kitchen with wood grills and rotisseries to the raw bars for ceviches, carpaccios and tartares.
