Please include your resume.
Founded in 2009 by Nicole and Stephan Outrequin Quaisser as a single concept, named after the couple’s two children Luc and Mary. LM Restaurant Group remains a family-owned hospitality company that specializes in creating local gathering places that deliver great food and down-to- the-last detail service. LM is now 350 team members strong. Our portfolio includes an eclectic assortment of hotel restaurants and catering & event venues that all share a common goal: making people feel cared for especially when it comes to our team!
LM Restaurants currently include Evanston Corner Bistro, Grant Park Bistro, River North Bistro, Land & Lake Kitchen, and Land & Lake Rosemont.
LM Catering & Events include the Back of House operation at Hilton Orrington-Evanston, City View Loft, Kitchen Chicago, Lacuna Events by LM, LM Studio, and Twenty-Six Event venue and Sky on Nine.
Location Highlight
River North Bistro is the second location of LM's popular bistro concept. The restaurant just opened on February 18, 2023, on the ground floor of the Eurostars Mag Mile Hotel in River North. The menu and bar program are similar to what is found at the South Loop location and the restaurant offers a variety of specials that appeal to both residents and visitors of Chicago. The restaurant features a spacious bar area and intimate dining room, as well as a lovely outdoor dining area along State St. for the warmer months.
Job Description
LM Restaurant Group is looking for a talented Lead Line Cook to join our team at River North Bistro. The primary focus of this position will be to execute recipes and dishes that stay true to our brand in delivering and exceeding guest expectations. Ideal candidates will bring a true passion for cooking and strong teamwork skills.
What will I be doing?
As a Lead Line Cook, you would be responsible for performing the following tasks to the highest standards:
Daily production of menu items for River North Bistro
Setting up cook stations and stocking them with the necessary prep supplies.
Must have a basic understanding of kitchen equipment/machinery including but not limited to flat top grills, fryers, and ovens.
Must have a basic understanding of kitchen equipment/machinery/cleaning products and chemicals.
Sanitation
o Maintaining cleanliness and hygiene standards that comply with state and local food safety and sanitation regulations.
o Maintaining cleanliness of kitchen equipment including but not limited to the cooktop, fridges, walls, oven, fryer, dishwasher, vac-seal, and sous-vide.
o Keep a clean and organized food preparation station.
o Cleaning and restocking appropriate kitchen utensils.
o Other duties as assigned by chef and general manager.
Complete opening and closing side work tasks.
Ability to work in a team environment with a positive attitude.
Communication skills
o You will be working closely with upper management, restaurant management, and hourly employees both in the FOH and BOH
o Basic comprehension of Spanish is highly preferred.
o Work with servers to ensure that orders are completed according to request and on time.
Perform other duties as required by Management to provide 100% Guest Satisfaction.
What are the Requirements/Skills needed?
Must be able to work cooperatively and efficiently in a team.
Aptitude for multi-tasking
Establish a positive relationship with co-workers and managers through a solid work ethic, positive attitude, punctuality and dependability.
Organization and attention to detail
Active listening skills
Basic communication skills in English
Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing.
Basic communication ability to comprehend and speak Spanish to understand and respond to information within the team is preferred.
Ability to read order tickets and take note of any dietary restrictions.
Follow recipes and directions of chef.
Ability to complete prep lists in a timely manner.
Properly prepare and store food.
Perform portion control to minimize waste.
Learn the full menu including allergens in each menu item.
Can perform basic knife cuts.
Must understand food cooking temperatures.
Other Duties & Tasks
Must be able to stand for 8+ hours
Ability to carry heavy boxes
Ability to lift up to 40 pound regularly and 60 pounds on occasion
Ability to walk, stand, kneel, reach, climb, balance, stoop, push, pull, lift, grasp, bend, twist, squat, and do repetitive motions regularly throughout shift
Daily exposure to hot and cold temperatures, cleaning chemicals, as well as hot flames and cooking oils
Ability to use sharp tools such as knifes for daily production.
Ability to work in a fast-paced environment.
Ability to stay calm under pressure.
Well groomed, professional appearance
What are the Qualifications?
3+ years Line Cook experience in a high-volume restaurant.
Food Handlers certification within 30 days of employment
Allergen certification with 30 days of employment.
Completion of vocational or culinary school (preferred)
Bilingual (Spanish) Preferred.
EOE/AA/Disabled/Veteran