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Line Cook
The Publican
837 West Fulton Market, Chicago, IL, United States
The Publican hiring Line Cook in Chicago, IL

The Publican hiring Line Cook in Chicago, IL

The PublicanMore Info

Full Time • Hourly ($20.00 - $23.00)
Expired: Mar 27, 2024

Sorry, this job expired on Mar 27, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: CHEF DE CUISINE

FLSA: NON-EXEMPT

POSITION SUMMARY: The line cook is passionate about cuisine, pays attention to detail, has strong work ethic and eager to learn. Line cooks work in a fast-paced environment ensuring that all menu items are cooked, plated and taste to One Off standards.

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

  • Maintains a cheerful, courteous disposition and a neat, clean and professional image
  • 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 and managers in a timely fashion
  • Completes required mise en place or prep list in a timely fashion
  • Sets up station as required for all scheduled services
  • Is prepared to work private functions, banquets and offsite events
  • Operates, maintains and properly cleans kitchen equipment
  • Maintains and cleans their required tools
  • Works efficiently with a constant sense of urgency
  • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
  • Able to work a flexible schedule as business dictates
  • Performs shift change and/or opening or closing duties
  • Adheres to all company safety and sanitation policies and procedures
  • Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

  • Culinary school graduate or equal work experience required
  • Food Handler Certification required
  • Ability to handle stress under pressure
  • Willingness to maintain a clean, healthy, and safe working environment
  • Ability to coordinate multiple activities with attention to detail
  • Ability to work independently, with minimal supervision

Physical Demands and Work Environment

  • Ability to be flexible with job demands and open minded when being asked to complete tasks
  • Ability to operate and use all equipment necessary to run the restaurant
  • Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
  • Ability to work varied hours/days as business dictates
  • Ability to stand for up to 8-10 hours a day in a hot environment
  • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.


Compensation Details

Compensation: Hourly ($20.00 - $23.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

View Job Description

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American

Casual Dining

5 Employee RecommendationsSee Details

Part of One Off Hospitality Group

From the team that created Blackbird and avec restaurants, The Publican is a beer-focused restaurant located at 837 W. Fulton Market in Chicago. Executive Chef Paul Kahan and Chef de Cuisine Dennis Bernard craft an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Designed by James Beard Award-Winner Thomas Schlesser, The Publican features the same simple lines and strong design elements that made the architect’s long-time partnership with Design Project Manager/Partner Donnie Madia so successful. A partnership between Executive Chef Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan, The Publican anchors the burgeoning Fulton Market District.

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