PM Line Cooks with Full Availability

DineAmic Hospitality•Chicago, IL

5d•$18 - $24•Onsite

About The Position

DineAmic Hospitality is seeking Line Cooks to accurately and efficiently cook hot & cold menu items, prepare and portion food products, and plate and garnish menu items at our new restaurant Naia. Candidates should have the ability to multi-task efficiently and maintain a positive and professional approach with coworkers and guests. Ideal candidates will have one or more lengthy tenures demonstrating their commitment and dependability.

Requirements

3+ years restaurant experience working in a kitchen; experience in a fine dining establishment and/or high-volume restaurant preferred
Knowledge of all local health department requirements for safe food handling and sanitation standards; Non-expired Food Handlers Certification required
A passion for quality and respect for team members and guests
Accuracy and speed in executing assigned tasks
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period of time or for an entire work shift; Complete tasks that require repetitive motion

Nice To Haves

Degree from a food service program, culinary school or equivalent preferred

Responsibilities

Prepare components of all menu items following company recipes and yield guides
Make a variety of food with different methods of preparation, including from scratch sauces, vinaigrettes, purees and soups
Apply your knowledge of and flexibly move between all line stations including but not limited to: Sauté, Grill, Pantry and Fry Station
Efficiently run your station and coordinate with team members as necessary
Maintain Dineamic's high standards by ensuring that food comes out simultaneously, in high quality, and in a timely fashion
Inspect the cleanliness and working condition of all tools, equipment and supplies; use equipment and tools only as intended, properly and safely
Ensure that the kitchen, all food prep areas, and all food storage areas meet sanitation regulations and safety standards
Take responsibility for freshness and quality of items by accurately labeling food, ensuring proper rotation (FIFO), and maintaining a sufficient stock of food for your station
Collaborate effectively and stay positive and effective in a high energy work environment.
Practice safe inventory handling and portion control.
Other functions as assigned by management