Line Cook - Fioretta

DineAmic Hospitality•Chicago, IL

3d•$18 - $24

About The Position

Fioretta is seeking dependable, team-oriented Line Cooks to prepare hot and cold menu items accurately and efficiently, portion food products, and plate and garnish dishes according to company recipes, yield guides, and presentation standards. The role requires speed, accuracy, strong sanitation practices, and the ability to work across multiple kitchen stations in a fast-paced, high-volume restaurant environment. Line Cooks are expected to maintain a positive and professional approach, take pride in consistency, freshness, and quality, and support smooth kitchen operations while upholding Dineamic standards during every shift. Candidates should demonstrate commitment and dependability through one or more lengthy tenures and have open availability. The position requires at least three years of restaurant kitchen experience and a valid Food Handler Certification. Fine dining or high-volume restaurant experience and a food service or culinary school degree, or equivalent experience, are preferred. Employees must be flexible to work days, nights, weekends, and holidays.

Requirements

At least 3 years of restaurant kitchen experience.
Valid Food Handler Certification.
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.
Ability to stand and walk for extended periods, up to 8+ hours per shift.
Ability to frequently lift, push, carry, and place objects weighing up to 40 pounds without assistance.
Ability to move continuously in a fast-paced kitchen environment and complete tasks requiring repetitive motion.
Ability to move safely through kitchen areas with slick floors, hot surfaces, sharp tools, and tight spaces.

Nice To Haves

Fine dining and/or high-volume restaurant experience.
Degree from a food service program or culinary school, or equivalent experience.
One or more lengthy tenures demonstrating commitment and dependability.
Open availability.

Responsibilities

Prepare menu components according to company recipes and yield guides.
Cook and prepare a variety of food using different methods, including preparing from-scratch sauces, vinaigrettes, purees, soups, and other menu components.
Apply knowledge of and flexibly move between line stations, including saute, grill, pantry, and fry.
Run the assigned station efficiently and coordinate with team members to support smooth service.
Ensure food is prepared simultaneously, to a high standard, and in a timely manner.
Inspect the cleanliness and working condition of tools, equipment, and supplies; use them as intended, properly, and safely.
Maintain kitchen, food preparation, and food storage areas in accordance with sanitation regulations and safety standards.
Label food accurately, follow proper FIFO rotation, and maintain sufficient stock for the assigned station.
Collaborate effectively and remain positive and efficient in a high-energy work environment.
Practice safe inventory handling and portion control.
Follow company policies, sanitation guidelines, and food safety standards.
Perform additional duties as needed within the scope of the role.