Cold Line Cook La Serre, Bar La Rue

Brought to you by DineAmic Hospitality and situated in Chicagos West Loop La Serre and Bar La Rue offer a transportive dining and cocktail experience inspired by the charm and sophistication of the French Mediterranean. La Serre features French-inspired cuisine in an elegant garden-like setting while Bar La Rue provides a lively atmosphere for expertly crafted cocktails and elevated bitescreating a destination that seamlessly transitions from dinner to drinks.

La Serre and Bar La Rue is seeking Line Cooks who will be responsible for accurately and efficiently preparing cold menu items salads appetizers desserts and other pantry station offerings in accordance with company recipes yield guides and presentation standards. This role requires exceptional attention to detail consistency knife skills organization and the ability to maintain speed and quality during high-volume service.

Successful candidates are dependable team-oriented culinary professionals who take pride in presentation freshness and food quality while supporting smooth kitchen operations and upholding DineAmic Hospitality standards during every shift.

• Prepare salads appetizers desserts charcuterie raw bar items (where applicable) and other cold menu offerings according to company recipes and specifications.
• Portion garnish and plate menu items with precision and consistency.
• Prepare dressings vinaigrettes sauces spreads and other pantry station components from scratch as required.
• Maintain proper organization and mise en place throughout the shift.
• Ensure ingredients are fresh properly labeled dated rotated (FIFO) and stored according to food safety standards.
• Coordinate with hot line cooks and expo to ensure timely and accurate service.
• Monitor inventory levels and communicate prep needs to kitchen leadership.
• Maintain cleanliness and sanitation of the pantry station prep areas equipment and utensils.
• Safely operate knives slicers mixers and other kitchen equipment.
• Follow portion control standards to minimize waste.
• Adhere to all Company food safety sanitation and workplace safety policies.
• Assist with prep stocking and additional kitchen duties as assigned.

Minimum Qualifications

• At least 2 years of restaurant kitchen experience required; fine dining and/or high-volume restaurant experience preferred.
• Pantry garde manger or cold station experience preferred.
• Valid Food Handler Certification required.
• Flexibility to work a variety of shifts including days nights weekends and holidays.

Physical Demands Work Environment:

• Ability to stand and walk for extended periods (up to 8 hours per shift)
• Ability to frequently lift push carry and place objects weighing up to 40 pounds without assistance.
• Continuous movement in a fast-paced kitchen environment.
• Frequent repetitive motions including slicing chopping and plating.
• Must be able to move safely through kitchen areas including slick floors hot surfaces sharp tools and tight spaces.

Core Competencies

• Accountability
• Adaptability
• Communication Skills
• Emotional Intelligence
• Integrity
• Personal Development
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with computers and POS systems

Benefits Perks

• Paid Leave
• Paid Sick Leave
• Commuter Benefits
• 401K Match
• Company-paid Employee Assistance Program
• Food & Beverage Discounts

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race color religion sex sexual orientation gender identity age national origin genetic information disability or protected veteran status.