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Culinary Artist

2 months ago


Chicago, Illinois, United States Le Petit Marcel Full time
About Le Petit Marcel

Le Petit Marcel is a French-inspired restaurant located in Chicago's East Lakeview neighborhood. Our restaurant is part of the Maison Marcel and La Petit Marcel group.

Job Summary

We are seeking a dedicated and enthusiastic Line Cook to join our culinary team. As a Line Cook, you will be responsible for preparing a variety of dishes in a fast-paced kitchen environment.

Key Responsibilities
  • Food Preparation: Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
  • Quality Control: Knows and consistently complies with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Inventory Management: Prepares, stocks, and maintains sufficient levels of food products at line stations to ensure a smooth service period.
  • Portion Control: Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Cleanliness and Sanitation: Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
  • Plate Presentation: Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
  • Sanitation Guidelines: Follows proper plate presentation and garnish set up for all dishes and adheres to sanitation guidelines set forth by the Health Department.
  • Product Handling: Handles, stores, and rotates all products properly.
  • Team Support: Assists in food prep assignments during off-peak periods as needed and closes the kitchen properly, following the closing checklist for kitchen stations.
  • Communication: Attends all scheduled employee meetings and performs other related duties as assigned by the Chef or manager-on-duty.
Requirements
  • Culinary Experience: 1+ years of kitchen experience in a culinary-driven or fine-dining restaurant.
  • Culinary Skills: Proficient in classic sauces, advanced cooking techniques, and precise knife skills.
  • Multi-Tasking: Ability to juggle multiple tasks while upholding the quality standards of the restaurant.
  • Teamwork: Dedicated, ambitious, and excited to work with a team that is constantly striving to do their best.
  • Schedule: Ability to work a flexible schedule, including weekend availability, is preferred.