Required Years of Experience
3 years
JOB DETAILS
Our Line Cooks are responsible for assisting in day-to-day kitchen operations, production and building a positive work environment. They will assist in delivering a superior guest experience through their abilities in the kitchen and focus to delivering a Michelin-Minded level of execution.
Our ideal candidate can perform calmly and effectively in a fast-paced, deadline-driven environment, is capable of multi-tasking and has a passion for genuine hospitality and all things food and beverage.
If you feel you meet the below requirements, please apply/respond with a message and someone from our Moody Tongue team will be in touch shortly.
3 years of Line Cook experience in a systems-based, full-service, high-volume restaurant setting with an understanding of Michelin-Level execution.
Fine dining experience preferred but not required.
Ability to take direction, as well as being effective will working independently.
Possess a high level of organizational and production skills.
Experienced in creating a positive work environment through support of their teams and having a great attitude.
Understands the importance of supporting both the front-of-the-house and back-of-the-house teams in all aspects of operations.
Guaranteeing state, federal and general business compliance, including but not limited to responsible alcohol service, updated certifications, and safety and sanitation standards.
Experience managing private events and private event teams.
Must have the ability to work a variety of hours, days, and shifts, including weekends and holidays.
Must have both State of Illinois Food Handlers and Allergens certifications.
Come join an environment that celebrates beautiful artisanal products and creativity! We look forward to hearing from you and do not hesitate to reach out with any questions.
Compensation Details
Compensation: Hourly ($20.00 - $24.00)
Required Skills
Advanced Knife Skills
Ability to perform under pressure
Basic Knife Skills
Strong Communication Skills
Commissary Knowledge
Time Management Skills
Team Collaboration
Dressing Making
Attention to Detail
Food Safety Knowledge
Time Management
Safety Procedures Knowledge
Ability to Follow Recipes and Instructions
Adaptability to Changing Environments
Fine Dining Service
Customer Service Orientation
Ability to Work in a Diverse Team
High Volume Service
Problem Solving Skills
Family Meal Preparation
Creativity in Food Presentation
Fish Butchery
Knowledge of food safety practices
Fish Cookery
Ability to Handle Multiple Tasks Simultaneously
Frying
Leadership qualities
Gluten Free Cooking
Conflict Resolution skills
Grilling
Commitment to Continuous Improvement
Cleaning / Sanitation
Passion for culinary arts
Meat Butchery
Meat Cookery
Events Management
Pasta Cooking
Pasta Dough Making
Portioning
Vendor Management
Receiving
Sauce Making
Sauteing
Sous Vide
300 Covers Per Night
Vegan / Vegetarian Cooking
Prepping Ingredients
Vegetable Cookery
Wok Cooking