SLCT Line Cook

DREAMWEAVER HOTELS LLC•Chicago, IL

161d•$18 - $21•Onsite

About The Position

The Line Cook is responsible for preparing and cooking high-quality menu items according to hotel restaurant standards. This position requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented environment. The Line Cook will assist with food preparation, maintain cleanliness and organization, and ensure food safety and sanitation standards are met at all times.

Requirements

High school diploma or equivalent; culinary school or formal culinary training preferred.
Minimum 1-2 years of experience as a line cook in a hotel, restaurant, or similar environment.
Knowledge of various cooking methods, ingredients, equipment, and procedures.
Ability to work flexible hours, including nights, weekends, and holidays.
Food Handler's Certification.
Knowledge of food safety standards and hospitality service procedures.
Ability to work flexible hours, including evenings, weekends, and holidays.
Knowledge of the Micros POS system
Excellent communication and interpersonal skills with a friendly, welcoming attitude.
Ability to multitask in a fast-paced environment while maintaining attention to detail.
Strong organizational skills and the ability to manage time effectively.
Ability to handle guest inquiries, complaints, and concerns with professionalism and courtesy.
Basic knowledge of reservation systems and/or point-of-sale (POS) systems is a plus.
Communicate properly and effectively with the guests, associates and managers.
Effectively respond to guest complaints.
Promote teamwork and associate morale.
Adhere to all work rules, procedures and policies established by the company.

Nice To Haves

Culinary school or formal culinary training preferred.
Basic knowledge of reservation systems and/or point-of-sale (POS) systems is a plus.

Responsibilities

Prepare and cook menu items according to recipes, portion controls, and presentation standards.
Set up and stock stations with all necessary supplies before service begins.
Assist with prep work, including chopping vegetables, preparing sauces, and marinating proteins.
Ensure the cleanliness and organization of the kitchen, workstations, and equipment.
Follow all food safety and sanitation guidelines as set by the hotel and local health department.
Work collaboratively with other kitchen staff to ensure timely and efficient service.
Communicate effectively with the Sous Chef, Executive Chef, and other team members.
Monitor food quality and freshness and report any issues to supervisors.
Assist with inventory control and proper storage of food items.
Support training and mentoring of junior kitchen staff as needed.
Perform other duties as assigned by management.
Post side work duties and ensure staff completes side work as instructed.
Other duties as assigned.

Benefits

Medical Plans: Choice of three plans to meet your healthcare needs.
Dental Plans: Two options for dental coverage.
Vision Insurance: Coverage for routine eye care and eyewear.
Paid Time Off (PTO): To support work-life balance.
Accident/Hospital Indemnity/Critical Illness plans (new for 2026).
401(k) Retirement Plan: Plan for your future with employer contributions.
Flexible Spending Account (FSA): Pre-tax savings for healthcare and dependent care expenses.
Life and AD&D Insurance: Employer-provided coverage with additional voluntary options.
Short-Term Disability (STD): Employer-provided coverage to support you during temporary disability.
Voluntary Long-Term Disability (LTD): Additional protection for extended disability.
Commuter Benefits: Save on transit and parking expenses.
Pet Insurance: Options to support your furry family members.
Hilton travel discounts and employee room rates worldwide
Career growth and training opportunities
Access to wellness programs and employee appreciation events