Elevate Your Craft in the Heart of the Loop

This is not your ordinary Line Cook position — it's an invitation to be part of something exceptional. Join a distinguished culinary team led by Executive Chef/Culinary Director Nick Dostal, where tradition meets innovation in a setting that celebrates excellence. Here, you'll refine your technique, work with premium ingredients, and grow under the guidance of some of the city's most respected chefs. Be part of a historic club — and help make culinary history, one plate at a time.

Reports to: Executive Sous Chef & Executive Chef/Culinary Director 

Job Duties:

• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at an appropriate time.
• Weigh and measure ingredients; use recipes to produce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet standards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
• Perform work on different kitchen line stations as per business demands.
• Set up stock stations and replenish kitchen inventory along with necessary supplies.
• Ensure all products and prepared items are labeled, dated, initialed, covered, and rotated following FIFO.
• Exhibit mindfulness of volume due to open kitchen setting
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift time, in uniform, with neat and presentable appearance.
• Follow and take directions along with recipes to designated specifications.
• Work in a clean, organized, and efficient manner in a high-pressure environment.
• Strong work ethic, collaborator, and member-focused approach
• Resourcefully and proactively resolve issues with colleagues or escalate issues to management.
• Perform work with attention to detail, time management, and organizational skills.
• Communicate with effective interpersonal skills and build positive work relationships.
• Ability to work both independently and in a team environment.
• Perform all other assigned duties and/or based on business needs.

Requirements

• Minimum 3 years’ experience as a Line Cook in a fine dining restaurant/grill.
• Valid Food Handler’s & Allergen Certification.
• Must have excellent knife skills and proficiency in all aspects of cooking.
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.

Physical Demands

• Must be able to stand & walk for the duration of the shirt, up to 10 hours constantly, up to 6 days per week.
• Must be able to work in a variable temperature environment frequently.
• Must be able to work in a loud environment
• Must be able to pull, push, lift and carry up to 50 pounds constantly.
• Must be able to use both hands and fingers to reach, grasp, and hold items safely.
• Must be able to bend and twist frequently.
• Must be able to hear, see, taste and smell always.