PM Hot Line Cook - NAIA

DineAmic Hospitality•Chicago, IL

2d•$23 - $26•Onsite

About The Position

NAIA is a sweeping Greek-Levantine dining destination inspired by the culture, cuisine, and hospitality of the Mediterranean. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting. NAIA is seeking Hot Line Cooks with PM availability who will be responsible for accurately preparing cooked menu items using grilling, sautéing, frying, roasting, broiling, and other cooking methods while maintaining Company standards for quality, consistency, food safety, and presentation. This role requires strong culinary technique, urgency, communication, and the ability to execute high-volume service while maintaining exceptional quality. Successful candidates are dependable, team-oriented culinary professionals who thrive under pressure and take pride in delivering consistently excellent food.

Requirements

At least 2 years of restaurant kitchen experience required; fine dining and/or high-volume restaurant experience preferred.
Experience working grill, sauté, fry, broiler, or similar cooking stations preferred.
Strong understanding of cooking temperatures, food safety, and timing
Valid Food Handler Certification required.
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.

Nice To Haves

fine dining and/or high-volume restaurant experience preferred.
Experience working grill, sauté, fry, broiler, or similar cooking stations preferred.

Responsibilities

Prepare hot menu items according to company recipes, cooking procedures, and presentation standards.
Operate grill, sauté, fry, broiler, oven, or other assigned cooking stations.
Cook proteins, vegetables, sauces, soups, and other menu components to proper temperatures and specifications.
Coordinate timing with other stations to ensure all components of an order are completed simultaneously.
Monitor food quality throughout service and immediately address any inconsistencies.
Maintain proper station setup, organization, and sufficient mise en place throughout service.
Label, rotate, and store products using FIFO standards.
Monitor product quality and communicate replenishment needs before shortages occur.
Safely operate cooking equipment while following all food safety and workplace safety standards.
Maintain cleanliness of cooking equipment, station surfaces, and surrounding work areas.
Practice proper portion control to minimize waste and maximize consistency.
Assist with prep, stocking, and other kitchen responsibilities as assigned.