Line Cook

Black Briar•Chicago, IL

26d•Onsite

About The Position

Black Briar is a creative American restaurant anchored by an open coal grill, a serious raw bar, and ingredient-first cooking with a Chicago tavern soul. Led by Chef Jimmy Papadopoulos, we are opening in the West Loop and building something permanent — a kitchen with a point of view, a team with standards, and a menu that earns its place in the city we love. We are looking for a Line Cook who can hold a station, cook with consistency, and take genuine pride in every plate that leaves the pass. The Line Cook is the backbone of the Black Briar kitchen. You own your station — prep, execution, and cleanliness — and put out food to the standard set by the chefs, every ticket, every shift. You report to the Sous Chef and Chef de Cuisine. This is a hands-on, high-standard role where technique and consistency matter.

Requirements

1+ year on a professional line preferred — full-service a plus; we will train strong talent
Solid fundamentals — knife skills, station discipline, and seasoning instinct
Live-fire or grill experience a plus — this kitchen runs on coal
Ability to work clean, fast, and consistent under volume
Valid Illinois Food Handler certification required, or obtained before start date
Availability for a flexible schedule including evenings, weekends, and holidays
Reliable, coachable, and team-first

Responsibilities

Executing your station to spec during service — quality, consistency, and timing
Full pre-shift prep and mise en place — organized and ready before every service
Holding food safety and sanitation standards on every shift, no exceptions
Cooking to recipe and presentation standards without variation
Communicating clearly on the line — calm and effective under pressure
Keeping your station clean, organized, and stocked throughout service
Complete station breakdown, storage, and closing procedures
Learning additional stations and supporting the team where needed