Line Cook

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $17.00 - $21.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

weekly pay

Staff Member discounts

Tuition Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Group Life Insurance

short-term disability insurance

long-term disability insurance

401(k) with company matching

Paid Time Off

fun work environment

Career growth opportunities

Job Description

Margaritaville and Landshark is a warm and inviting hospitality establishment known for creating a paradise-like experience for guests by blending fun, escape, and exceptional service. The company has garnered a strong reputation as one of the top employers due to its competitive wages, comprehensive benefits packages, and commitment to career advancement for its team members. The culture at Margaritaville and Landshark is characterized by enthusiasm and pride, with 90 percent of team members expressing love for their jobs and 92 percent feeling proud to work for the brand. This reflects a positive workplace environment focused on teamwork, guest satisfaction, and professional growth.

As a leading restaurant and entertainment brand in the hospitality industry, Margaritaville and Landshark brings together people from diverse backgrounds to collectively uphold its mission of delivering enjoyable and memorable experiences to guests every day. The company operates in a high-volume, full-service restaurant environment, which demands a dedicated team that thrives on collaboration, efficiency, and maintaining high standards of food quality and safety.

The available position requires flexibility, including night and weekend availability to meet the dynamic operational needs of the restaurant. The pay range for this role is between $17.00 and $21.00 per hour, depending on experience and qualifications, reflecting Margaritaville and Landshark’s commitment to rewarding talent and dedication.

This role is centered around the preparation and cooking of food according to specific company standards and recipes. It involves setting up and breaking down workstations efficiently, maintaining cleanliness and safety within the kitchen environment, and ensuring that all food items meet established quality and presentation guidelines. The role demands an individual who is well-versed in cooking techniques relevant to various line and prep stations, able to work independently during normal conditions, and capable of managing multiple tasks effectively in a fast-paced setting.

Team collaboration is integral, as the role includes cross-training on different kitchen stations, assisting coworkers during high-demand periods, and contributing to the training of new team members as needed. The individual must maintain a high level of knowledge about the company’s product offerings and operational updates to provide optimal service and uphold brand standards.

Adherence to HACCP policies and food safety procedures is essential, as is compliance with company policies outlined in the staff handbook. The position also demands physical stamina to endure a demanding work environment that includes standing, walking, lifting, and maintaining balance on various surfaces. Safety is paramount—safe use of kitchen tools, awareness of hazards, and prompt reporting of incidents are critical.

The company provides an engaging and fun work environment, combined with valuable benefits such as weekly pay, staff member discounts, tuition reimbursement, medical, dental, and vision insurance, group life insurance, disability coverage, a 401(k) plan with company matching, and paid time off. Opportunities for career growth further enhance the appeal of this employment opportunity, making it ideal for motivated individuals seeking to grow within the hospitality industry.

Job Requirements

Good written and verbal communication skills
Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
Must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for or equivalent combination of education and experience
Ability to interact professionally with other departments and outside contacts
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
Good judgment and decision-making abilities
High school degree or GED preferred
Culinary degree or equivalent preferred
Health permit/food safety cards and alcohol awareness certification required in states where mandated
Must be able to work in a fast-paced, high energy, and physically demanding environment
Must be able to spend 100 percent of working time standing, walking, and reaching
Must be able to push, pull and lift objects from a lower to higher position or move objects horizontally from position to position
Must be able to feel or grasp objects of different size and shape
Must maintain body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces
Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps
Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally and/or up to 30 pounds of force frequently
Must be able to communicate clearly with guests in the primary language of the restaurant, primarily English
Hearing normal speaking levels with or without correction
Specific vision abilities including close, distance, color, peripheral, depth perception, and the ability to adjust focus
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to effectively present information and respond to questions from groups of managers, clients, and guests
Expressing or exchanging ideas or instructions by the spoken word
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Job Qualifications

Good written and verbal communication skills
Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant
Must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
Or equivalent combination of education and experience
Ability to interact professionally with other departments and outside contacts
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
Good judgment and decision-making abilities
High school degree or GED preferred
Culinary degree or equivalent preferred
Health permit/food safety cards and alcohol awareness certification required in states where mandated
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to effectively present information and respond to questions from groups of managers, clients, and guests
Expressing or exchanging ideas or instructions by the spoken word
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Job Duties

Ensures all materials and supplies are available
Sets up station according to established guidelines and requirements to ensure guest safety
Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards
Coordinates food orders to ensure timely and efficient delivery to each table
Executes designated preparation and/or line stations without support under normal conditions
Prepares food according to the sales forecast and business level
Meets special guest requests while providing the same quality standards
Follows all company HACCP documentation and procedures throughout daily shifts
Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment at the end of each shift
Maintains safety standards while using knives and other food preparation equipment
Restocks and/or breaks down workstation at the conclusion of the shift
Stocks all stations as directed and cleans/closes all stations as directed
Assists management in training new staff members within their department when applicable
Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction
Maintains high-level of knowledge regarding the company’s products and happenings
Notifies manager/supervisor of low inventory and recommends new inventory
communicates opportunities and concerns
Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management
Adheres to all company policies and procedures as established in the staff member handbook