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Line/Prep Cook

The purpose of a Line/Prep Cook is to prepare food, help the kitchen workers in the preparation of food items, organizing delivery, setting up allocated stations for menu, and butchering proteins as instructed by the Chef while being compliant with standards. Responsible for the receiving and storage of all perishable, dry goods and supplies. following DOH guidelines

● Assist the prep team with the receiving and storage of all food items and supplies following DOH guidelines and follow the FIFO principles to ensure the proper inventory will be used first
● Keep all logs for temperature control, receiving record keeping
● Must take the temperature of all proteins and dairy, record temperatures on the log. Items out of temperature must be refused
● All proteins are to be weighed (Fish weights on the invoice are going to be pre-butchered weights)
● Quality spot checks all of the product by looking under and through the cases to see for damage or blemished items e.g. broken items, bloated cans or any visible expiry dates which are incorrect
● Responsible for returning damaged, low quality or expired merchandise and obtaining a credit memo
● Set up station according to restaurant guidelines
● Assist with DOH walkthrough to insure proper set up of station following DOH guideline
● Prepare all food items as directed in sanitary and timely manner
● Follow recipes, portion controls, and presentation specifications as set by the restaurant
● Restock all items as needed throughout the shift
● Clean and maintain station while practicing exceptional safety, sanitation and organizational skills
● Understand and demonstrate proper use and maintenance of all kitchen equipment
● Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
● Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time
● Prepare a variety of food: meat, seafood, poultry, vegetables and cold food items
● Follow DOH standards set by Fig & Olive & state, city & county
● Encompass perfect knowledge of butchering meat and fish
● Cover, date and correctly store all food preparation items
● Utilize food preparation tools in accordance with manufacturer instructions
● Close kitchen correctly and follow the closing protocol made per station
● Assist all duties assigned by the Chef de Cuisine or Sous Chefs

● A minimum of 2-3 years in upscale high volume restaurant
● Professional communication skills
● Ability to take direction
● Ability to work in a team environment
● Ability to work calmly and effectively under pressure
● Must have problem solving abilities, be self-motivated and organized
● Commitment to quality service, and food and beverage knowledge
● Must be able to work nights, weekends and some holidays
● Must be able to speak, read and understand basic cooking directions
● Understanding and knowledge of safety, sanitation and food handling procedures
● Must be a team player & possess the ability to handle situations as they arise (i.e. irate guests)
● Ability to stand for long periods of time
● Ability to occasionally lift 25 lbs or more
● Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays
● Food Handlers Card

The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.
Full time
Chicago, IL 60611, US