Line Cook

Introducing The Greggory, opening in the Arboretum of South Barrington-a new restaurant that reimagines American classics with a blend of warm, heartfelt hospitality. Led by seasoned restaurateurs Gregg Horan (Gibsons Restaurant Group) and Bill Veremis (Rosewood Steakhouse Group), and partner Executive Chef Jose Sosa (Gibsons Italia). The Greggory responds to the growing demand in the Northwest suburbs for a local spot with a sophisticated yet inviting atmosphere. Centered around live-fire cooking in an open kitchen, the menu features prime cuts of beef, fresh seafood, and homemade pastas, combining long-standing culinary traditions with unmatched warmth and personality. With its refined, cozy design, The Greggory is built to be a neighborhood institution, offering a relaxed weekday dinners or a celebratory dining experience, all with the generous spirit and passion of its founders. Line Cook Job Description Responsibilities Lead daily preparation of food items and station management Handle set-up, stocking and preparing food in accordance to our Executive Chef's recipes and standards Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations Organize kitchen, walk-in coolers and storage areas Plating prepared foods based on Executive chef's guidance Working with servers to ensure that orders are completed according to request and on time Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts Requirements Basic knife skills Standing for extended periods (8 hr shift) Food safety knowledge Ability to lift 50lbs Speed and finesse are a must Meets all company standards Maintain a positive attitude with self, guests, and teammates Completes all ongoing certifications/validations Maintains a clean Workspace Love of food and cooking 1+ years of experience in a professional High Volume kitchen preferred Benefits Health Insurance Flexible Schedule Paid Time Off #J-18808-Ljbffr