Position Summary
The Line Cook is responsible for preparing and cooking high-quality menu items while maintaining consistency, cleanliness, and food safety standards. This position plays a critical role in delivering the fast-paced, energetic dining experience that defines Bodega Taqueria y Tequila. The ideal candidate thrives under pressure, works efficiently as part of a team, and takes pride in producing exceptional food every shift.
Reports To: Kitchen Manager / Executive Chef / General Manager
Essential Responsibilities: Food Preparation & Execution
- Prepare and cook menu items according to Bodega recipes, specifications, and presentation standards.
- Properly set up and stock assigned workstation before each shift.
- Ensure all food is prepared to the correct temperature, quality, and portion standards.
- Maintain ticket times while producing consistent, high-quality food during peak service periods.
- Accurately follow recipes to minimize waste and maintain food cost controls.
- Communicate with Expo and fellow kitchen team members to ensure timely execution of orders.
Station Management
- Maintain organization and cleanliness of assigned station throughout the shift.
- Rotate inventory using First In, First Out (FIFO) methods.
- Replenish ingredients and supplies as needed during service.
- Properly label and date all food products.
Food Safety & Sanitation
- Follow all local, state, and company food safety regulations.
- Maintain compliance with Illinois Department of Public Health and Chicago Health Department standards.
- Practice proper handwashing and sanitation procedures.
- Monitor food temperatures and properly store all products.
- Immediately report unsafe conditions, equipment issues, or food safety concerns.
Teamwork
- Work collaboratively with cooks, prep cooks, dishwashers, servers, bartenders, and management.
- Assist teammates during busy periods to ensure efficient kitchen operations.
- Maintain a positive attitude while working in a high-volume environment.
- Accept coaching and implement feedback from management.
Closing & Opening Duties
- Complete opening and closing checklists.
- Clean grills, fryers, prep tables, cutting boards, and kitchen equipment.
- Sweep, mop, sanitize, and maintain cleanliness of all kitchen areas.
- Properly store food and dispose of waste according to company procedures.
QualificationsRequired
- Minimum 1 year of line cook experience in a fast-paced restaurant environment preferred.
- Knowledge of basic cooking techniques and kitchen equipment.
- Ability to read and understand kitchen tickets and recipes.
- Strong organizational and time management skills.
- Ability to multitask while maintaining quality standards.
- Reliable attendance and punctuality.
- Must obtain and maintain any required Illinois or Chicago food handler certification.
Preferred
- Experience with Mexican or Latin-inspired cuisine.
- Experience in high-volume kitchens.
- Bilingual (English/Spanish) is a plus.
Physical Requirements
- Stand and walk for extended periods (up to 8–10 hours).
- Lift and carry up to 50 pounds.
- Frequently bend, kneel, reach, and climb.
- Ability to work in hot, fast-paced kitchen environments.
- Manual dexterity to safely operate knives and kitchen equipment.
Work Environment
- Fast-paced, high-volume restaurant.
- Evenings, weekends, holidays, and late-night shifts are required.
- Exposure to heat, sharp objects, slippery floors, and commercial kitchen equipment.
Core Competencies
- Sense of urgency
- Teamwork and collaboration
- Attention to detail
- Quality and consistency
- Adaptability
- Communication
- Dependability
- Food safety awareness
- Professionalism under pressure
Performance Expectations
Employees in this role will be evaluated on:
- Food quality and consistency
- Ticket time performance
- Adherence to recipes and portion control
- Station cleanliness and organization
- Food safety compliance
- Attendance and punctuality
- Teamwork and communication
- Completion of opening and closing duties
- Ability to maintain productivity during high-volume service
Bodega Taqueria y Tequila Standards
All Line Cooks are expected to:
- Deliver food that reflects the Bodega brand and quality standards.
- Maintain a clean, safe, and organized kitchen.
- Treat guests and coworkers with professionalism and respect.
- Support a culture of accountability, teamwork, and continuous improvement.
- Follow all company policies, procedures, and health and safety regulations.
- Represent Bodega Taqueria y Tequila with integrity and a commitment to excellence.
Pay: $20.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
- Referral program
- Vision insurance
Work Location: In person
