Line Cook

Job Description

Job Description

Description

ROOP Chicago is looking for a full-time line cook to join our team.  This position will work on both our ala carte menu and our 8 course tasting menu. The line cook is an important part of the team, responsible for preparation and production of foods & garnishes to be used for service. This is a full time position, paid hourly, and candidates must be willing to work mornings and evenings.

ROOP has been globally praised for its modern techniques and innovative approach to Indian cuisine, pushing boundaries in a multi-sensory dining experience. 

Responsibilities

• Works under the direction of chefs to complete assigned daily tasks
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently provided by management.
• Oversees their designated station and holds responsibility for all items produced.
• Collaborates with BOH staff to ensure food quality and standards are met
• Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.
• Stocktaking and ordering supplies for designated stations
• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
• Taking initiative to assist in various kitchen areas as necessary or when the need arises
• Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process
• Oversee staff meal production from assigned station with quality and intention
• Prioritize standards when using product following FIFO
• Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature.
• Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
• Follows safety and emergency procedures to protect staff, guests and property
• Maintains thorough understanding of industry and stays abreast of industry trends
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment
• Performs other duties as assigned by supervisor/manager

Requirements

• Demonstrate an unparalleled commitment to your work
• 1 or more years experience as a commis, chef, or related experience
• Ability to work in a fast-paced, chef-driven environment
• Ability to work collaboratively as part of a team
• Ability to take direction well and pivot priorities quickly and efficiently
Thinks clearly, quickly, and maintains concentration during high pressure situations

Physical Requirements

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull or lift at least 35 pounds
Must be able to climb stairs multiple times per shift

Benefits 

• Medical, vision, dental and life benefits available after completing 90 days month following full-time employment
• 50% company contribution to single HMO during the first 2 years of full-time employment
• Employee Dining Discount, 25% to any Soiree Hospitality Group restaurant

The Soiree Hospitality Group  is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.