Please reach out to Eric ([email protected]) to schedule an interview. 

DUTIES & RESPONSIBILITIES: 

(Includes but is not limited to the following duties. Other duties may be assigned.)  

• Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasonings, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, Executive Sous Chef and/or Sous Chef.  
• Knowing the proper techniques of cooking seafood, meat and vegetables.  
• Understanding of preparing stocks, soups and sauces.  
• Cooking with fresh and superior ingredients.  
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, sous vide, fryers and a variety of other kitchen equipment.  
• Properly package, wrap, and price products for retail sale.  
• Ability and willingness to work all stations in the kitchen time of need.  
• Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices. 

QUALIFICATIONS:  

• Ability to obtain and maintain a valid food service certification card as required per state of Illinois.  
• Minimum 1 year as a Line Cook in a high volume upscale dining restaurant.  
• Work varied shifts, including weekends and holidays.  
• Excellent knife skills.  
• Excellent guest service.  
• Ability to follow instructions and procedures. 

GROOMING: 

All employees must maintain a neat, clean and well-groomed appearance per ARG’s standards outlined in the Employee Handbook.