Prep Cook

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.50 - $19.00

Work Schedule

Standard Hours

Day 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 renowned hospitality company that brings people together to experience a unique blend of fun, escapism, and relaxation. Rooted in a culture of warmth and inclusivity, Margaritaville and Landshark strives to create a paradise where guests from all walks of life can unwind and enjoy exceptional food and drink experiences. The company has built its reputation as one of the top employers by offering competitive wages, comprehensive benefits, and excellent career advancement opportunities. With a strong focus on creating an engaging and upbeat working environment, Margaritaville and Landshark are proud of their team, as evidenced by 90% of staff members expressing love for their jobs and 92% feeling proud to work within the organization.

This role is centered around culinary excellence and operational efficiency in kitchen settings. The position involves the preparation and cooking of food items following company-directed specifications, ensuring quality and guest satisfaction. Employees in this role are responsible for setting up their stations, maintaining safety and cleanliness standards, executing food preparation tasks, and managing inventory. This is a dynamic position that demands attention to detail, the ability to multitask in a fast-paced environment, and a passion for delivering exceptional guest experiences.

The cooks are expected to handle multiple preparation stations independently while adhering to health and safety regulations such as HACCP procedures. Training and collaboration are important parts of the role, as staff members may assist in onboarding and mentoring new team members. Maintaining inventory accuracy and reporting to management when supplies are low or operational issues arise also form critical responsibilities. Physical stamina and the ability to work under pressure in a physically demanding and high-energy kitchen environment are essential for success.

Working at Margaritaville and Landshark, employees benefit from weekly pay, staff member discounts, tuition reimbursement programs, a fun and upbeat workplace environment, career growth opportunities, 401K matching, paid time off, and more. This role offers a chance to be a part of a team that values professionalism, safety, and quality while promoting a lively atmosphere for both employees and guests. If you thrive in fast-paced culinary settings and enjoy contributing to a positive guest experience, this job offers an excellent career path with a supportive employer dedicated to employee satisfaction and development.

Job Requirements

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
culinary degree or equivalent preferred
good written and verbal communication skills
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
health permit/food safety cards and alcohol awareness certification
staff member is required to obtain card individually and provide proof of possession prior to first day of employment in states required by law
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
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 our guests in the primary language of the restaurant, specific to location (primarily English)
hearing sounds at normal speaking levels with or without correction
specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus

Job Qualifications

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant
knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
culinary degree or equivalent preferred
good written and verbal communication skills
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
health permit/food safety cards and alcohol awareness certification
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
executes designated preparation stations without support under normal conditions
prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level
follows all company HACCP documentation and procedures throughout daily shifts
responsible for daily requisition of non-food and food products
ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating
assists management in training new staff members within department when applicable
maintains safety standards while using knives and other food preparation equipment
restocks and/or breaks down work station at the conclusion of the shift
stocks all stations as directed and cleans/closes all stations as directed
ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction
maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils at the end of each shift
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
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