Line Cook

2 years

Brunch Line Cook

We are seeking a passionate and dedicated Brunch Line Cook to join our award-winning team at Tzuco, a Michelin-starred restaurant led by celebrated Chef Carlos Gaytan. Located in the heart of River North, Tzuco blends traditional Mexican cuisine with contemporary flair, creating a unique and unforgettable dining experience.

What We Offer:

• A collaborative and dynamic work environment.
• Opportunity to work under the guidance of Chef Carlos Gaytan.
• Career growth within the SOMOS Hospitality Group.

What Were Looking For:

• A skilled Line Cook with a passion for Mexican cuisine and high-end culinary arts.
• Availability to work Friday through Sunday during morning hours , as this role is focused on brunch service.
• At least 2 years of experience in a fast-paced kitchen environment.
• Strong work ethic, attention to detail, and teamwork mentality.
• Culinary school background is a plus, but not required.

Responsibilities:

• Prepare and execute dishes in accordance with Tzucos high standards.
• Maintain cleanliness and organization in the kitchen.
• Assist in receiving and properly storing kitchen supplies.
• Collaborate with the team to deliver an exceptional guest experience.

Compensation: Hourly ($17.00 - $20.00)

Passion for Mexican Cuisine

Ability to Work In a High Pressure Environment

High End Culinary Arts

Adaptability to Changing Kitchen Demands

Fast Paced Kitchen Environment

Creativity in Dish Preparation

Work Ethic

Time Management Skills

Attention to Detail

Communication Skills

Teamwork Mentality

Problem Solving Skills

Culinary School Background (Optional)

Commitment to Quality and Excellence

Preparing and Executing Dishes

Ability to Follow Instructions and Recipes

Maintaining Cleanliness and Organization in the Kitchen

Collaboration With Diverse Team Members

Assisting in Receiving and Storing Kitchen Supplies

Customer Service Orientation

Collaborating With Team

Knowledge of food safety practices

Ability to Multitask

Physical Stamina and Endurance

Attention to Presentation and Plating

Willingness to Learn and Grow in Culinary Skills

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