Line Cook

First Hospitality, founded in 1985 and headquartered in Chicago, is a progressive hotel development, investment, and management company dedicated to creating exceptional experiences and value through innovative approaches to hospitality. With a strong strategic vision focused on excellence and openness to new ideas, First Hospitality has established itself as a leader in the industry, managing diverse properties and delivering outstanding service to its guests. The company places great emphasis on fostering an inclusive workplace that embraces diversity and promotes collaboration, flexibility, and fairness to better meet the needs of their customers. As an Equal Opportunity Employer, First Hospitality is committed to attracting and retaining a high-performing team where each employee's unique contributions are respected and valued.

This role is for a Line Cook, a vital member of the culinary team responsible for ensuring high-quality, consistent dining experiences for guests. Reporting to the Executive Chef and Sous Chef, the Line Cook plays a key role in food preparation and presentation, adhering to strict food safety standards while adapting to guest preferences and special requests. The ideal candidate will have 1 or more years of culinary experience and be comfortable working in a dynamic, fast-paced environment. The position requires strong skills in operating various kitchen equipment and maintaining cleanliness and organization of the workspace. This role offers early access to benefits including insurance enrollment, paid time off, and holiday pay from day one, as well as 401(k) enrollment after 30 days. Additionally, employees enjoy hotel and travel discounts worldwide along with opportunities for professional development and career advancement within the growing company.

The Line Cook must consistently prepare food following recipes and portion standards to deliver visually appealing and delicious dishes that exceed guest expectations. Responsibility includes maintaining proper storage, food control measures to minimize waste, and using safe food-handling techniques such as correct temperature holding and date marking. The position demands teamwork and professionalism aligned with the company’s brand, and requires the individual to contribute positively to the kitchen environment by supporting colleagues and continuously improving culinary processes. This role is a great opportunity for culinary professionals seeking to grow their skills in a supportive and forward-thinking hospitality company where talent and dedication are recognized and rewarded.