Spirit Elephant

Job Details:

We are looking for line cooks to join our talented team of restaurant professionals. We are opening the first plant-based restaurant on the north shore of Chicago and we are gearing up to open this year. The job requires passion in hospitality, good organization skills, a teamwork mentality, and a desire to be part of a fast-paced environment.

We are a small approachable kitchen pursuing a new, creative approach to plant-based cuisine, where global technique and the availability of local, seasonal produce drive a compact seasonal menu. Our goal is to set a high-quality standard through consistent delivery of outstanding dining experiences.

Please email us your resume with a short introductory note and we'll look forward to meeting you! Do visit us online at www.spiritelephantrestaurant.com to learn more about our story.

Requirements:

• High school or equivalent education level.
• Stable work history.
• Must be self-motivated and possess the desire for self-development.
• Have the ability to work autonomously when required.
• Be a team player.
• Be dedicated to customer satisfaction and a great customer experience.
• Ability to work weekends
• Must be friendly and customer service-oriented
• Strong verbal communication skills
• Must possess neat and clean hygiene
• Food Handlers
• Advanced Knife Handling
• Ticket management
• Inventory
• Enforcement of Safety / Sanitation Standards

Responsibilities, but not limited to:

• Cooking menu items in cooperation with the rest of the kitchen staff.
• To work as directed on station of assignment under Sous Chef/ Head Chef.
• Set up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by the Sous Chef/Head Chef.
• Make sure quality and quantity meets our standard.
• Notify Sous Chef/Head Chef of any problems or complaints as when they arise.
• Be able to work in another area when needed and take part in cross training when directed.
• Be able to assist in preparation and advance preparation for service as instructed by the Sous Chef/Head Chef.
• Be able to come to any and all kitchen meetings whilst on shift.
• Follow “clean as you go” policy and keep work area clean at all times.
• Do not leave your section without doing the final check.
• Follow FIFO.
• Help in the cleaning of the kitchen after each service.