Line Cook

Hammond, IN, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Exact $23.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible scheduling

Career development opportunities

Job Description

7th Floor Hospitality Group (7FHG) is a multi-concept hospitality company renowned for delivering vibrant, downtown-style experiences to suburban communities. Their portfolio boasts a diverse range of venues including The Embassy, a modern luxury cigar lounge; Flossmoor Social, a modern American dining establishment; The Cove, a seafood-forward dining venue; and Elevate, an upscale steakhouse. Beyond these, 7FHG also manages various properties and has exciting projects in development throughout the Midwest. The company’s philosophy centers on the belief that hospitality transcends food and beverages; it is about creating inclusive spaces where connections are made, celebrations are shared, and communities are strengthened. 7FHG... Show More

Job Requirements

High school diploma or equivalent
1-2 years' experience in a professional kitchen or culinary program preferred
Ability to stand for long periods
Capability to lift up to 50 lbs
Availability for evenings, weekends, holidays, and special events
Strong communication skills
Commitment to food safety and hygiene standards
Willingness to learn and take feedback
Team-oriented mindset
Ability to work in a fast-paced environment

Job Qualifications

1-2 years' experience in a professional kitchen or culinary program preferred
Solid knife skills with an understanding of basic cooking methods and willingness to learn advanced techniques
Ability to stand for extended periods and lift up to 50 lbs
Availability to work evenings, weekends, holidays, and special events
Disciplined and focused on order, timing, and consistency in every step of service
Pride in craft with a deep care for the food even when no one is watching
Team-minded with an understanding that the kitchen is only as strong as its weakest station
Calm under pressure maintaining pace and resetting for the next service wave
Growth-oriented with humility to accept feedback and use it as fuel for improvement
Guest-focused cooking as if the guest is always watching

Job Duties

Prep with purpose by executing daily prep work following kitchen guidelines, recipes, and portion standards
Cook with precision by working your station during service with consistency, timeliness, and attention to detail
Plate with pride by ensuring every dish meets visual and flavor standards before it leaves the pass
Maintain cleanliness by keeping your station clean, sanitized, and organized throughout service
Support the brigade by communicating clearly with expo, back-of-house, and front-of-house to ensure seamless service
Respect the system by following kitchen hierarchy, ticket flow, and pacing expectations
Stay hungry by asking questions, seeking feedback, and committing to improving your technique and efficiency
Have each other's back by stepping in when a teammate needs help, regardless of the task or station
Follow protocols by upholding food safety, sanitation, and hygiene standards at all times
Control waste by practicing efficient prep, portioning, and storage to minimize waste and costs
Label and date by maintaining accurate product rotation and labeling for all prepped items
Communicate issues by notifying leadership of low inventory, equipment malfunctions, or safety concerns
Know your craft by studying the menu, understanding flavor profiles, pairings, and stories behind each dish and cocktail
Master the system by using the POS system quickly and accurately and double-checking orders before sending
Learn, share, repeat by being curious, asking questions, attending training, and always seeking to grow as a cook and a person

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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