Line Cook -PM

Blue Plate Catering•Chicago, IL

1d•$19 - $25

About The Position

Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that leave a lasting impression. As a Line Cook, you’ll play a vital role in executing exceptional meals that elevate our events. From prepping and cooking to plating with precision, your attention to detail and commitment to excellence will help deliver the culinary quality our clients expect and deserve. Essential Duties and Responsibilities Arrive on time and clock in as scheduled, fully dressed in accordance with the Dress Code Policy and ready to support high-volume meal production. Check in with the Line Supervisor for your prep list, event menu details, and any special instructions, including dietary restrictions or modifications. Accurately and efficiently prepare food items according to established recipes, portion standards, and presentation guidelines. Adhere to all company policies, procedures, and house rules. Maintain strict compliance with food safety regulations, including proper storage, handling, temperature control, and sanitation standards. Follow all procedures and expectations as outlined in the employee training manual and handbook. Complete station setup and breakdown tasks thoroughly and efficiently, ensuring readiness for service and proper end-of-shift cleanup. Keep assigned workstations clean, organized, and maintained to “show quality” standards at all times. Demonstrate safe and proper knife handling and food preparation techniques. Exhibit a positive, team-focused attitude and communicate effectively with team members and supervisors. Perform other related duties as assigned by management to support kitchen operations and event execution.

Requirements

Minimum of 1 year of professional kitchen experience
City of Chicago Department of Public Health Certified Food Service Manager certification preferred or must obtain certification within 90 days of hire.
High attention to detail and a strong commitment to service standards
Ability to work efficiently in a fast-paced environment
Ability to follow instructions and adhere to standardized procedures
Team-oriented with strong interpersonal skills
Ability to read, write, and speak English proficiently
Bilingual skills are a plus
Regularly required to talk, hear, taste, and smell
Frequently required to stand, walk, bend, reach, and use hands for extended periods (6–8 hours)
Must be able to lift and move up to 60 lbs
Visual demands include close and distance vision, color perception, peripheral vision, depth perception, and the ability to adjust focus
Exposure to hot, cold, and wet conditions (both weather and non-weather related)
Potential exposure to chemicals, fumes, airborne particles, and mechanical equipment
Noise levels range from low to moderate

Nice To Haves

City of Chicago Department of Public Health Certified Food Service Manager certification preferred or must obtain certification within 90 days of hire.
Bilingual skills are a plus

Responsibilities

Arrive on time and clock in as scheduled, fully dressed in accordance with the Dress Code Policy and ready to support high-volume meal production.
Check in with the Line Supervisor for your prep list, event menu details, and any special instructions, including dietary restrictions or modifications.
Accurately and efficiently prepare food items according to established recipes, portion standards, and presentation guidelines.
Adhere to all company policies, procedures, and house rules.
Maintain strict compliance with food safety regulations, including proper storage, handling, temperature control, and sanitation standards.
Follow all procedures and expectations as outlined in the employee training manual and handbook.
Complete station setup and breakdown tasks thoroughly and efficiently, ensuring readiness for service and proper end-of-shift cleanup.
Keep assigned workstations clean, organized, and maintained to “show quality” standards at all times.
Demonstrate safe and proper knife handling and food preparation techniques.
Exhibit a positive, team-focused attitude and communicate effectively with team members and supervisors.
Perform other related duties as assigned by management to support kitchen operations and event execution.

Benefits

Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave.
Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued.
We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.

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