Line Cook

UNA Hospitality is seeking a full-time Line Cook for Bistro Monadnock a 120-seat modern French Bistro inspired by the restaurants and cafes of France - located in the heart of Chicago's iconic South Loop area. Our ideal candidates are strong, poised leaders who can perform calmly and effectively in a fast-paced, deadline-driven environment, and shares our passion for genuine hospitality, and creating memorable experiences with food and beverage. If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team. • Must have line cook experience in a systems-based, full-service, high-volume, scratch kitchen restaurant setting. • Must have experience maintaining food cost goals by demonstrating a proactive awareness of station par levels, food rotation, proper labeling, and waste management. • Must have experience adhering to the recipe and food presentation specifications and portion control. • Must have a great attitude and be willing to learn. • Must comply with food safety and sanitation regulations. • Must be available to work various hours, days, and shifts, including nights and weekends. • Maintains a positive, courteous disposition and a clean, professional image. • With minimal assistance, be able to set up and work multiple stations at an acceptable level. • With assistance, able to perform prep tasks assigned by the Exec Chef and Sous Chef in a timely fashion. • Completes required mise en place or prep list in a timely fashion. • Sets up station as required for all scheduled services. • Operates, maintains and properly cleans kitchen equipment. • Works efficiently with a constant sense of urgency. • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. • Performs shift change and/or opening or closing duties. • Adheres to all company safety and sanitation policies and procedures. • Assists other team members as needed or when business needs dictate. • Must have an ANSI-accredited Certified Food Protection Manager (CFPM) certification or SERV Safe Food Handler Certification. • Culinary school graduate degree preferred but not required.

Created: 2025-02-16