Line Cook

Cha Chín is part of Éxodo Hospitality Group, a Chicago-based hospitality group bringing together diverse cultures, culinary traditions, and unique dining experiences. Rooted in a celebration of culture, community, and connection, we believe hospitality is about more than great food and service. It's about bringing people together and creating meaningful experiences.

Inspired by the belief that true prosperity is found in the moments we share, Cha Chín celebrates good fortune, community, and togetherness. Our culinary concept brings together Chinese and Peruvian influences, highlighting the ingredients, traditions, and cooking techniques of both cuisines.

Through food, drinks, and genuine hospitality, we strive to create an environment where every guest feels welcomed, valued, and part of something special.

We are seeking skilled, detail-oriented Line Cooks with strong culinary fundamentals and an interest in Chinese and Peruvian cuisine.

Our kitchen combines techniques and flavors from both culinary traditions, requiring precision, consistency, strong knife skills, and a willingness to learn specialized preparations.

The ideal candidate takes pride in their craft, understands the importance of proper technique, and demonstrates exceptional attention to detail, particularly when executing intricate garnishes and visually detailed presentations.

With a kitchen visible through a large window from the dining room and dishes featuring intricate presentation details, we expect every cook to demonstrate precision in their craft and maintain exceptional cleanliness, organization, and professionalism throughout service.

Our kitchen operates within a compact workspace, making efficiency, organization, and cleanliness essential. Every cook must be capable of maintaining a clean, properly stocked, and organized station throughout service without compromising food quality or execution.

• Prepare, cook, and plate dishes according to established recipes, portion sizes, presentation standards, and chef specifications.

• Execute Chinese- and Peruvian-inspired preparations with attention to traditional techniques, ingredient handling, and flavor development.

• Demonstrate strong knife skills, including precision cuts, consistent sizing, and efficient preparation of vegetables and proteins.

• Prepare sauces, marinades, stocks, dressings, fillings, and other components according to established recipes.

• Apply appropriate cooking methods, including sautéing, stir-frying, steaming, braising, and other techniques required by the menu.

• Execute specialized preparations such as dumpling fillings, folding, sealing, and dough handling when assigned.

• Understand and execute proper sauce consistency, reduction, emulsification, and thickening techniques.

• Maintain consistency in flavor, texture, temperature, portioning, and presentation throughout service.

• Execute intricate plating, decorative garnishes, and detailed finishing techniques with precision and consistency.

• Demonstrate the patience and attention to detail required for delicate garnishing and visually complex preparations.

• Maintain established presentation standards so every dish reflects the chef's intended appearance, regardless of service volume.

• Taste and evaluate food regularly to ensure quality and accuracy.

• Develop a thorough understanding of menu ingredients, preparation methods, and allergens.

• Coordinate with other kitchen stations to ensure accurate timing and execution of orders.

• Maintain an exceptionally clean, organized, and efficient workstation throughout the entire shift.

• Work effectively within a compact kitchen where space, storage, and equipment must be managed carefully.

• Recognize that the kitchen is visible to guests through a large dining room window and maintain professional presentation at all times.

• Set up stations with thoughtful mise en place that supports efficient movement, organization, and execution.

• Keep tools, ingredients, containers, and equipment in their designated locations.

• Practice continuous cleaning throughout preparation and service rather than allowing clutter, dirty equipment, or unnecessary items to accumulate.

• Maintain cleanliness and organization of shared workspaces, equipment, storage areas, and surrounding surfaces.

• Complete daily prep lists accurately and within established timelines.

• Properly receive, label, date, store, and rotate ingredients using FIFO procedures.

• Monitor product levels and communicate shortages, low inventory, or preparation needs to kitchen leadership.

• Minimize food waste through proper handling, portion control, and efficient ingredient utilization.

• Complete thorough station breakdown, sanitation, and restocking at the end of each shift.

• Follow all applicable food safety, sanitation, and health department regulations.

• Maintain proper food storage, holding, cooking, cooling, and reheating temperatures.

• Prevent cross-contamination through appropriate food handling, equipment sanitation, and allergen awareness.

• Demonstrate proper handling of raw proteins, seafood, produce, and ready-to-eat ingredients.

• Follow established handwashing, personal hygiene, and kitchen safety procedures.

• Maintain cleanliness of refrigeration, storage areas, equipment, and shared workspaces.

• Immediately report food safety concerns, equipment malfunctions, or product quality issues to kitchen leadership.

• Communicate clearly and professionally with chefs, fellow cooks, and front-of-house team members.

• Follow direction from kitchen leadership and remain receptive to coaching and feedback.

• Support other stations and team members when needed to maintain smooth service.

• Demonstrate accountability for assigned tasks, preparation timelines, and quality standards.

• Maintain a positive, respectful, and solutions-oriented attitude during high-pressure service periods.

• Maintain professional conduct and awareness of the guest-facing kitchen environment throughout service.

• Participate in training, menu updates, and ongoing culinary development.

• Contribute to a kitchen culture built on discipline, cleanliness, teamwork, consistency, and continuous improvement.

• Previous professional line cook experience, preferably in a full-service or high-volume restaurant.

• Strong knife skills, including precision, consistency, speed, and safe handling.

• Solid understanding of fundamental cooking techniques, ingredients, kitchen equipment, and food preparation procedures.

• Ability to accurately follow recipes, measurements, portion specifications, and plating standards.

• Exceptional attention to detail, particularly with intricate plating, garnishing, and visual presentation.

• Strong cleanliness and organizational habits, with the discipline to maintain a spotless workstation throughout service.

• Ability to work efficiently in a compact kitchen while maintaining high standards of food quality, sanitation, and presentation.

• Understanding of proper sauce preparation, cooking temperatures, and food handling techniques.

• Strong attention to detail and commitment to consistency.

• Ability to multitask and remain composed during busy services.

• Strong communication skills, teamwork, and a positive professional attitude.

• Willingness to learn specialized Chinese and Peruvian cooking techniques.

• Professional demeanor and awareness when working in a kitchen visible from the dining room.

• Reliability, punctuality, and accountability.

• Availability to work evenings, weekends, and holidays as scheduled.

• Valid Illinois Food Handler Training certification, or ability to obtain it within the legally required timeframe.

• Previous experience preparing Chinese, Peruvian, or other Asian-Latin cuisine.

• Experience with Chinese culinary techniques, including stir-frying, steaming, braising, and wok cooking.

• Experience preparing dumplings, including filling preparation, dough handling, folding, and sealing techniques.

• Familiarity with Chinese sauce preparation, starch-based thickening, and balancing seasoning and texture.

• Knowledge of Peruvian ingredients and preparations, including ají peppers, citrus-based marinades, aderezos, and traditional sauces.

• Experience with ceviche preparation, seafood handling, and appropriate temperature control.

• Familiarity with marinades, reductions, emulsions, and layered flavor development.

• Experience with detailed garnishing, precision plating, and visually intricate dishes.

• Experience maintaining high standards of execution in compact or high-volume kitchens.

• Culinary education or equivalent professional experience.

• Bilingual communication skills, particularly English and Spanish.

• Ability to stand and walk for extended periods throughout a full shift.

• Ability to lift, carry, push, or pull up to 50 lbs, with reasonable accommodations where applicable.

• Frequent bending, reaching, lifting, and repetitive hand and wrist movements.

• Comfortable working in a compact professional kitchen with exposure to heat, steam, cold temperatures, noise, and sharp equipment.

• Ability to maintain cleanliness, organization, and professional conduct in a kitchen visible to guests from the dining room.

• Ability to work scheduled shifts, including evenings, weekends, and holidays.

Éxodo Hospitality Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. We comply with all applicable federal, state, and local employment laws.