Line Cook - Morning Availabilty

Study Hotels•Chicago, IL

3d•Onsite

About The Position

Truth Be Told, the British-inspired tavern located within The Study at University of Chicago, is seeking an experienced and hospitality-driven Line Cook to join our culinary team. This hands-on position is responsible for preparing and executing menu items with consistency, quality, and attention to detail while contributing to an organized and collaborative kitchen environment. Truth Be Told is open seven days a week from 7:00 AM to 10:00 PM, serving breakfast, lunch, and dinner. The ideal candidate has experience working multiple meal periods, including breakfast, and is comfortable working in a fast-paced, full-service kitchen. We are looking for someone with a strong foundation in cooking techniques, a desire to continue learning, and an appreciation for classic British-inspired tavern cuisine. Our caring and attentive associates reinforce our belief that guest service is our highest priority. While our culinary team works behind the scenes, every plate contributes directly to the guest experience. We seek culinary professionals who take pride in their craft, value consistency and teamwork, and understand the importance of thoughtful preparation and execution.

Requirements

Minimum of 2 years of professional culinary experience in an upscale casual, full-service restaurant, hotel, tavern, or comparable kitchen environment preferred.
Previous professional breakfast cooking experience strongly preferred.
Strong understanding of fundamental cooking techniques, ingredients, kitchen equipment, food preparation, and production procedures.
Ability to execute menu items consistently according to established recipes and standards.
Interest in traditional cooking techniques and classic British-inspired cuisine with a desire to continue developing culinary knowledge and skills.
Working knowledge of food safety, sanitation, proper food storage, labeling, rotation, and allergy procedures.
Strong attention to detail and commitment to food quality, consistency, portioning, and presentation.
Ability to work efficiently and remain organized during high-volume service periods.
Ability to multitask and manage multiple priorities in a fast-paced professional kitchen.
Collaborative and dependable approach with the ability to communicate effectively with culinary and Front of House team members.
High school diploma or equivalent preferred; culinary education is a plus.
Food Handler or applicable food safety certification preferred or ability to obtain as required.
Availability to work a flexible schedule based on restaurant needs, including early mornings, days, evenings, weekends, and holidays.
Proficiency in English required; a second language is a plus.
Ability to stand and remain active for extended periods in a professional kitchen environment.
Ability to bend, reach, push, pull, and perform repetitive food preparation tasks.
Ability to lift, carry, push, or otherwise move items weighing up to 50 pounds.

Nice To Haves

Previous professional breakfast cooking experience strongly preferred.
Culinary education is a plus.
Food Handler or applicable food safety certification preferred or ability to obtain as required.
A second language is a plus.

Responsibilities

Prepare and execute menu items according to established recipes, preparation methods, portion specifications, and presentation standards.
Work assigned stations efficiently during breakfast, lunch, and dinner service based on scheduling and business needs.
Complete required mise en place and ensure assigned stations are properly stocked, organized, and prepared before service.
Maintain consistent food quality, flavor, portioning, temperature, and presentation throughout each service period.
Follow direction from the Executive Chef and culinary leadership while working collaboratively with other cooks and kitchen team members.
Maintain accurate knowledge of menu items, ingredients, preparation methods, and allergy considerations.
Communicate menu, ingredient, and allergy information accurately to Front of House team members when needed.
Follow proper food handling, storage, labeling, dating, rotation, and temperature-control procedures.
Minimize food waste through proper preparation, portioning, storage, and product rotation.
Complete opening, closing, setup, breakdown, and detailed cleaning responsibilities for assigned stations and surrounding kitchen areas.
Maintain kitchen equipment, utensils, workstations, storage areas, and surrounding spaces in a clean, organized, sanitary, and safe condition.
Follow established food safety, sanitation, and quality assurance standards at all times.
Communicate product, equipment, or operational concerns promptly to culinary leadership.
Work collaboratively with Front of House and other Food & Beverage team members to support efficient service and a seamless guest experience.
Assist with culinary production for meetings, banquets, and private events as needed based on business demands.
Support fellow culinary team members and assist other stations when necessary to maintain an efficient kitchen operation.
Perform additional duties as assigned based on restaurant and hotel operational needs.