Line Cook

POSITION SUMMARY

The Line Cook is responsible for preparing and executing menu items to established recipe, presentation, and quality standards at Andros Taverna and Mano a Mano. This role works a designated station during service, maintains a clean and organized workspace, and supports the broader culinary team in delivering a consistent, high-quality guest experience. The ideal candidate is dependable, detail-oriented, and eager to grow their culinary skills within a fast-paced, high-volume kitchen.GENERAL EXPECTATIONS

• Maintain the core values and mission of Eat Well Hospitality.
• Perform all aspects of the position with efficiency, respect, and professionalism.
• Display consistent attention to detail and follow through on all restaurant policies.
• Represent Eat Well Hospitality professionally through effective communication with teammates and leadership.
• Collaborate with the team to build a positive and productive kitchen environment.
• Understand and follow all recipes, procedures, standards, specifications, and training programs.
• Communicate openly with kitchen leadership and offer input on ways to improve service and quality.

DUTIES & RESPONSIBILITIES

Station & Food Preparation

• Prepare, portion, and cook menu items according to standardized recipes and plating guides.
• Set up, stock, and break down assigned station before, during, and after each shift.
• Maintain consistent food quality, presentation, and portioning throughout service.
• Monitor food temperatures and rotate product using proper FIFO (first-in, first-out) practices.
• Keep the station, equipment, and surrounding work areas clean, organized, and sanitized at all times.
• Follow all food safety, sanitation, and health department guidelines.
• Must be able to lift up to 50 lbs and stand for extended periods of time.
• Communicate promptly with the Sous Chef or Kitchen Manager regarding shortages, equipment issues, or quality concerns.

Team Collaboration

• Work collaboratively and communicate clearly with fellow cooks, dishwashers, and front-of-house staff.
• Support training of new kitchen team members as directed by kitchen leadership.
• Serve as a positive, reliable presence on the line; lead by example in effort and professionalism.
• Attend pre-shift meetings and kitchen trainings as scheduled.

Inventory & Stock Support

• Assist with receiving, storing, and organizing deliveries as directed.
• Notify the Sous Chef or Kitchen Manager of low or out-of-stock items in a timely manner.
• Participate in scheduled inventory counts as assigned.

QUALIFICATIONS

• 1+ year of experience as a line cook, prep cook, or in a similar kitchen role preferred.
• Ability to follow recipes, plating guides, and preparation standards precisely and consistently.
• Ability to work efficiently and stay organized in a fast-paced, high-volume environment.
• Basic knife skills and familiarity with standard kitchen equipment.
• Working knowledge of food safety and sanitation practices.
• Ability to communicate clearly, both verbally and in writing, in the predominant language(s) of the restaurant.
• Ability to work in a standing position for a minimum of 8 hours per day.
• Ability to reach, bend, and frequently lift up to 50 lbs.
• Flexible availability, including evenings, weekends, and holidays based on business needs.

EDUCATION

• High school diploma or equivalent preferred; relevant kitchen experience will be considered.
• Food handler certification preferred, and may be required within a specified period after hire per applicable Cook County and Illinois requirements.

PHYSICAL DEMANDS

The physical demands described here are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions in accordance with the ADA and the Illinois Human Rights Act.

• Must be able to work in extreme temperature environments including freezers (-10°F) and kitchens (+110°F) for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift.
• Must be able to lift trays and food items weighing up to 50 lbs regularly.
• Must be able to push and pull carts and equipment weighing up to 100 lbs occasionally.
• Must be able to bend, stoop, squat, and stretch to fulfill preparation and cleaning tasks.
• Requires grasping, standing, walking, repetitive motions, bending, listening, hearing, and visual acuity.

GROOMING STANDARDS

All employees are expected to maintain a neat, clean, and well-groomed appearance in accordance with Eat Well Hospitality standards, as outlined in the Employee Handbook.

WORK ENVIRONMENT

Work is performed primarily in commercial kitchen environments across Andros Taverna and Mano a Mano. Temperature varies significantly — from hot kitchens to cold storage areas. The noise level is moderate to high. Schedules may require early morning start times, late evenings, weekends, and holidays based on operational needs.

COMPLIANCE NOTICES — COOK COUNTY, ILLINOIS

The following notices apply to all positions at locations within Cook County, Illinois.

Equal Employment Opportunity

Eat Well Hospitality is an Equal Opportunity Employer. We do not discriminate in hiring, promotion, compensation, or any term or condition of employment on the basis of race, color, religion, sex, pregnancy, national origin, ancestry, age (40 or older), marital status, physical or mental disability, genetic information, military or veteran status, sexual orientation, gender identity or expression, order of protection status, citizenship status, source of income, housing status, or any other characteristic protected by federal, state, or local law — including the Illinois Human Rights Act and the Cook County Human Rights Ordinance.

At-Will Employment

Employment at Eat Well Hospitality is at-will. Either the employee or Eat Well Hospitality may end the employment relationship at any time, with or without cause or advance notice, subject to applicable law. Nothing in this job description creates a contract of employment.

FLSA Classification & Overtime

Non-Exempt Positions: This position is classified as non-exempt under the Fair Labor Standards Act (FLSA). Non-exempt employees are eligible for overtime pay for all hours worked over 40 in a workweek, in accordance with federal, state, and local law.

Reasonable Accommodation

Eat Well Hospitality is committed to providing reasonable accommodations to qualified applicants and employees with disabilities under the ADA and the Illinois Human Rights Act. To request an accommodation, please contact [HR Contact / General Manager].

Meal & Rest Breaks

Employees working shifts over 7.5 hours are entitled to a minimum 20-minute unpaid meal break per the Illinois One Day Rest in Seven Act (ODRISA). Employees are entitled to at least one 24-hour rest period per workweek.

Job Description Disclaimer

This job description is not an exhaustive list of all duties, responsibilities, or qualifications. Eat Well Hospitality reserves the right to modify this job description at any time based on operational needs. Regular and reliable attendance is an essential function of this position.