PM Line Cook

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.00 - $20.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

weekly pay

Staff Member discounts

Tuition Reimbursement

Fun upbeat working environment

career growth

401K Matching

Paid Time Off

Job Description

Margaritaville and Landshark is a vibrant hospitality company known for creating a fun, escapist atmosphere for its guests. The brand is recognized for offering a warm and inviting setting where people from diverse backgrounds come together to build a paradise-like experience. As a top employer in the hospitality industry, Margaritaville and Landshark prides itself on its commitment to competitive wages, comprehensive benefits packages, and pathways for career advancement. The company boasts a highly satisfied workforce, with 90 percent of team members expressing love for their jobs and 92 percent feeling proud to be part of the organization. Their reputation in the restaurant and entertainment industry is bolstered by an exciting, upbeat work environment that attracts passionate team members who thrive on delivering memorable guest experiences.

The company is currently seeking dedicated Culinary staff to join their team, specifically for roles that involve food preparation and cooking by following precise company-directed guidelines. This position demands the ability to maintain quality control by adhering to established recipes, cooking techniques, and presentation standards while managing a fast-paced and dynamic kitchen environment. Employees in this role must have night and weekend availability, demonstrating flexibility to meet the operational needs of the business. The role also entails responsibility for setting up and breaking down food stations, ensuring proper inventory and safety protocols, assisting in training new staff, and maintaining cleanliness and safety standards throughout the kitchen. The Culinary team members collaborate closely with other departments to ensure timely and efficient food delivery, ultimately striving to exceed guest expectations with top-quality meals and outstanding service.

By joining Margaritaville and Landshark's Culinary team, new hires will become part of a company culture that values teamwork, professionalism, and continuous learning. Staff members have the opportunity to grow their careers within an organization that invests in education through tuition reimbursement and offers financial benefits such as 401K matching and paid time off. The vibrant and supportive work atmosphere not only makes day-to-day tasks enjoyable but also fosters long-term professional development. Job seekers who are passionate about food preparation, thrive under pressure, and are committed to maintaining high standards of hygiene, safety, and guest satisfaction will find this role rewarding and aligned with their career goals. This is a full-time employment opportunity with weekly pay and flexible scheduling options to accommodate personal needs and work-life balance.

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
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 where applicable
must be able to work in a fast-paced, high energy, and physically demanding environment
must be able to spend 100% of working time standing, walking, and reaching
pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position
feeling or grasping objects of different size and shape
maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces
must 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 at normal speaking levels with or without correction
specific vision abilities including close, distance, color, peripheral, depth perception and the ability to adjust focus
exposed to weather conditions and prevalent temperature changes
subject to moderate to high ambient noise levels
frequently required to function in narrow aisles or passageways
hazards include cuts, burns, slipping and tripping
frequently required to wash hands and/or wear gloves
ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals
ability to effectively present information and respond to questions from groups of managers, clients, guests
ability to express or exchange ideas or instructions by 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 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 where applicable

Job Duties

will need night and weekend availability
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 (flat tops, grills, storage drawers, etc.) 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