Line Cook

About Us

Hooligan is a neighborhood restaurant in Logan Square built around thoughtful food, genuine hospitality, and a collaborative team culture.

Led by Chef Christian Hunter, our Third Coast Contemporary approach combines Great Lakes ingredients with refined technique, honoring the growers, traditions, and flavors that shape our region.

We believe exceptional dining begins with care: care for our ingredients, our craft, our guests, and one another. We're looking for professionals who take pride in their work, enjoy learning, and want to grow with us.

Position Summary

As a Line Cook, you are responsible for preparing and executing dishes with consistency, precision, and care. You'll maintain an organized station, follow recipes and standards, and contribute to a kitchen where communication, cleanliness, and teamwork are essential.

Working under the direction of the Executive Chef and Sous Chef, you'll support daily preparation and service while continuing to develop your skills and knowledge.

Responsibilities

• Prepare and execute menu items according to established recipes, techniques, and presentation standards.

• Set up and maintain a fully stocked, organized, and service-ready station.

• Complete daily prep efficiently, maintaining appropriate quantities and communicating shortages.

• Cook, season, portion, and plate dishes consistently throughout service.

• Coordinate with the culinary team and expo to maintain accurate timing and a steady flow of service.

• Follow allergy and dietary modification instructions precisely, confirming questions with kitchen leadership.

• Check ingredients for freshness and quality, reporting concerns promptly.

• Follow proper food handling, storage, labeling, rotation, and temperature-control procedures.

• Minimize waste through careful preparation, portioning, and responsible use of ingredients.

• Maintain clean and sanitary work surfaces, tools, equipment, and storage areas.

• Complete opening, closing, and cleaning duties to restaurant standards.

• Assist teammates with preparation, service, and station coverage as needed.

• Communicate equipment issues, prep needs, and service challenges to the Executive Chef or Sous Chef.

• Participate in training, tastings, and ongoing menu education.

Qualifications

• Two or more years of professional kitchen experience preferred.

• Experience in chef-driven, upscale casual, or fine dining restaurants is a plus.

• Strong foundational cooking techniques and knife skills.

• Ability to follow recipes, take direction, and apply feedback.

• Attention to seasoning, consistency, presentation, and cleanliness.

• Ability to prioritize tasks and maintain composure during busy service.

• Clear communication and a respectful, team-oriented approach.

• Reliable, punctual, and prepared for each shift.

• Availability for evening, weekend, and holiday shifts as scheduled.

• Ability to stand for extended periods and lift up to 40 pounds, with or without reasonable accommodation.

What We Offer

• Competitive hourly compensation based on experience.

• Hands-on training and guidance from culinary leadership.

• Ongoing education in ingredients, technique, and seasonal menu development.

• Opportunities for professional growth and advancement.

• A collaborative kitchen where professionalism, curiosity, and care are valued.

Who You Are

You're someone who takes pride in the craft of cooking. You care about the details, respect your ingredients and teammates, and find satisfaction in executing a dish well.

You bring a willingness to learn, a sense of accountability, and an understanding that a strong service depends on everyone working together.

If you're looking to grow in a kitchen that values thoughtful cooking, collaboration, and continuous learning, we'd love to hear from you.