Line Cook

Roles and Responsibilities — Line Cook

Elevation Hospitality Group is a Chicago-based restaurant and hospitality company led by Chef Faraz Sardharia. With a portfolio that includes concepts such as Tandoor Char House and Rickshaw Pakistani & Indian Street Eats and Elevated Meal Services, the group is dedicated to celebrating authentic South Asian flavors while blending tradition with innovation. Elevation Hospitality Group emphasizes quality, authenticity, and care in every dish. Beyond the restaurants, the group is deeply rooted in community impact, supporting homeless shelters, partnering with non-profits, and championing initiatives that bring people together through food. This commitment to excellence and service drives everything we do, making Elevation Hospitality Group a unique place to grow, learn, and contribute to both the culinary industry and the community.

Part Time Position -

Line Cook @ Tandoor Char House, Lincoln Park - 2652 N Halsted St.

Key Responsibilities:

• Execute menu items according to Tandoor Char House’s standards for flavor, presentation, and consistency.
• Assist with daily prep and assist in managing kitchen operations during service.
• Collaborate on menu curation, catering programs, and event planning, contributing creative ideas and seasonal menu updates.
• Maintain high-volume production while ensuring efficiency, accuracy, and quality.
• Design and plate dishes with attention to aesthetics and consistency.
• Uphold all food safety, cleanliness, and sanitation standards per ServSafe guidelines.
• Support and lead other cooks when necessary—demonstrating initiative, accountability, and leadership.
• Must have experience using common kitchen equipment including sauté stations , fryers, and grills, with strong understanding of proper cooking techniques and kitchen safety procedures.
• Take accountability for other areas of the kitchen including dishwashing when support is needed.
• Communicate clearly in both English and Spanish to ensure team collaboration and smooth kitchen flow.
• Demonstrate strong skills in inventory management, product rotation, and overall kitchen organization.
• Assist with vendor communication and oversight, including ordering, deliveries, and stock control.

Qualifications:

• Bilingual: Fluent in English and Spanish (required).
• Education: Professional Culinary training (required).
• Certification: Valid ServSafe Food Manager License (required).
• Experience: Minimum 5 years in the culinary industry, including experience in a high-volume restaurant kitchen.
• Familiarity with catering programs, private events, and off-site meal operations.
• Experience with menu development, recipe creation, and plating design.
• Knowledge or interest in South Asian cuisine is encouraged but not required.
• Strong organizational skills, time management, and attention to detail.
• Positive, “go-getter” attitude with a passion for food, teamwork, and continuous growth.
• Ability to work a variable flexible schedule
• Must be able to stand for extended periods of time.
• Must be able to handle items that weigh up to 50 lbs.

Compensation & Benefits:

• Hourly Rate: $21–$25/hour, commensurate with experience.
• Employee dining discounts.
• Opportunities for advancement into Sous Chef or Kitchen Manager roles.