Line Cook – Omelette Station – Professional Chicago Sports Team

Line Cook – Omelette Station – Professional Chicago Sports Team

Chicago, IL

Description

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

 

Position Summary

The Omelette Line Cook is responsible for preparing eggs, omelettes, and other breakfast and brunch menu items with consistency, speed, and attention to quality. This role works closely with the kitchen team, for a Chicago Professional Sports Team, to maintain an efficient, organized, and clean station while delivering food that meets the restaurant’s standards.

Key Responsibilities

• Prepare omelettes, eggs, breakfast proteins, and other assigned menu items according to recipes and presentation standards.
• Maintain consistent cooking temperatures, portion sizes, timing, and quality.
• Execute high-volume orders accurately and efficiently during peak service periods.
• Set up and stock the omelette/egg station before service and maintain appropriate product levels throughout the shift.
• Coordinate with other line cooks, expo, servers, and kitchen leadership to ensure timely service.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Follow all food safety, sanitation, and workplace safety standards.
• Properly store, label, date, and rotate ingredients.
• Communicate inventory needs, product shortages, and equipment concerns to the Chef
• Assist with prep and other kitchen responsibilities as needed.
• Follow all recipes, procedures, and direction from culinary leadership.
• Support a positive, professional, and team-oriented kitchen environment.

Qualifications

• Previous line cook or breakfast/brunch cooking experience preferred.
• Experience cooking eggs and omelettes in a high-volume environment is a plus.
• Strong understanding of basic cooking techniques and food safety.
• Ability to work quickly and accurately under pressure.
• Strong attention to detail and consistency.
• Reliable attendance and punctuality.
• Ability to work early mornings, weekends, and holidays as required.

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day in a hot environment
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

 

More detail about One Off Hospitality Group part of One Off Hospitality Group, please visit https://culinaryagents.com/entities/280-One-Off-Hospitality-Group