Line Cook "Experienced PM Broiler cook"

Corner Table Restaurants•Chicago, IL

3d•Onsite

About The Position

The Smith's purpose is to make people happy by serving food people crave. Since 2007, they have been passionate about taking great care of their employees, guests, and community, fostering a positive, empowering, and supportive culture. The menu features bistro classics, seasonal fare, and craft cocktails, with a focus on working closely with local farmers and purveyors to serve consistently delicious food and drinks. They have high standards for every ingredient and put thought into every bite.

Requirements

Strong understanding of kitchen operations in a high-volume environment
Ability to assess quality in real time and make sound decisions under pressure
Experience working multiple stations and adapting to different roles as needed
Demonstrates accountability for the quality and consistency of every dish
Effective communicator who works well within a team-oriented environment
Takes initiative to identify problems and implement solutions quickly
Ability to support the training and development of other team members
Passion for food, hospitality, and continuous improvement

Responsibilities

Prepare and cook menu items according to The Smith’s recipes and specifications
Execute dishes in coordination with the kitchen team to ensure consistency, timing, and efficiency during service
Maintain a strong working knowledge of the full menu, including ingredients, preparation methods, and presentation standards
Exercise judgment on food quality, recognizing when an item does not meet standards and taking appropriate action rather than serving subpar product
Communicate clearly and work collaboratively with all members of the kitchen team to ensure smooth service
Follow direction from the Chef de Cuisine, Executive Sous Chef, and Sous Chefs with accuracy and urgency
Maintain a clean, organized, and fully stocked station at all times
Properly store, label, and handle food in accordance with food safety and sanitation standards
Manage station inventory and prep levels to ensure readiness for service
Ensure all components of a dish are completed and plated simultaneously, maintaining quality and timing standards