Lead Line Cook

3 years

Our Line Cooks are responsible for assisting in day-to-day kitchen operations, production and building a positive work environment. They will assist in delivering a superior guest experience through their abilities in the kitchen and focus to delivering a Michelin-Minded level of execution.

Our ideal candidate can perform calmly and effectively in a fast-paced, deadline-driven environment, is capable of multi-tasking and has a passion for genuine hospitality and all things food and beverage.

If you feel you meet the below requirements, please apply/respond with a message and someone from our Moody Tongue team will be in touch shortly.

• 3 years of Line Cook experience in a systems-based, full-service, high-volume restaurant setting with an understanding of Michelin-Level execution.
• Fine dining experience preferred but not required.
• Ability to take direction, as well as being effective will working independently.
• Possess a high level of organizational and production skills.
• Experienced in creating a positive work environment through support of their teams and having a great attitude.
• Understands the importance of supporting both the front-of-the-house and back-of-the-house teams in all aspects of operations.
• Guaranteeing state, federal and general business compliance, including but not limited to responsible alcohol service, updated certifications, and safety and sanitation standards.
• Experience managing private events and private event teams.
• Must have the ability to work a variety of hours, days, and shifts, including weekends and holidays.
• Must have both State of Illinois Food Handlers and Allergens certifications.

Come join an environment that celebrates beautiful artisanal products and creativity! We look forward to hearing from you and do not hesitate to reach out with any questions.

Compensation: Hourly ($20.00 - $24.00)

Ability to Work Under Pressure

Strong Communication Skills

Team Collaboration

Attention to Detail

Adaptability

Problem Solving Skills

Time Management

Customer Service Orientation

Creativity in Food Presentation

Knowledge of food safety practices

Leadership Skills

Conflict Resolution

Ability to Follow Safety Protocols

Understanding of Fine Dining Standards

Commitment to Continuous Improvement

Read more