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Line Cook

Job in Chicago, Cook County, Illinois, 60610, USA
Listing for: The VIG
Full Time position
Listed on 2026-01-07
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Cafe / Restaurant
  • Hospitality / Hotel / Catering
    Food & Beverage, Cafe / Restaurant
Job Description & How to Apply Below
Responsible for preparing, cooking, assembling, plating, and presenting of all food menu items, as well as set up, cleaning, and breakdown of kitchen equipment.

Requirements
  • Have availability to work a variety of hours, including weekends and holidays.
  • Follow all systems, policies, and procedures as outlined in the Employee Handbook
  • Provide genuine hospitality to all guests and provide them with an experience that exceeds their expectations
  • Successfully complete alcohol awareness training and/or food handler training course(s)
  • Be committed to teamwork and have a pleasant attitude
  • Comply with all safety and sanitation guidelines
  • Comply fully with all allergy, dietary restriction, and modification procedures
  • Be proficient in the use of all tools and equipment including knives, slicers, peelers, ovens, open-flames, stoves, etc.
  • Accomplish other duties as instructed by management when applicable
  • Maintain honesty and integrity in all aspects of employment
  • Use precision and accuracy in preparing menu items according to the recipe provided by the company
  • Communicate clearly and hospitably with guests and teammates
  • Be able to carry multiple plates of food safely and cleanly (when applicable)
  • Be able to multitask while maintaining a calm and professional demeanor
  • Be able to work in a space of varying noise, temperature, and crowd levels
  • Be able to be to stand and/or walk for the duration of your shift
  • Be able to lift and move items up to 25 pounds occasionally, and up to 50 pounds in general
  • Practice proper safety guidelines at all times
  • Use measuring utensils to control portions
  • Maintain proper par levels, and communicate any issues to management
  • Use proper equipment to execute dishes and tasks properly (ie. Thermometers, tongs, jaccard, knives, gloves, etc.)
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