Job Details:

Gemini Grill, the newest restaurant concept by Ballyhoo Hospitality, is currently hiring for Line Cooks. If you are a true hospitality professional who possesses elevated service standards, a passion for delivering exceptional dining experiences, and an eye for detail, we invite you to apply. Gemini Grill is modeled after Ballyhoo's first concept, Gemini in Lincoln Park, one of Chicago's most beloved restaurants, and a trusted staple in the community since 2009. At Gemini Grill, we strive to provide high-quality dining experiences that blend style, comfort, and a passion for hospitality. Our location, situated on the ground floor and courtyard of the One Chicago building, provides a unique and comfortable atmosphere for our guests. As a member of the Gemini Grill team, you will have the opportunity to work in a dynamic and supportive environment that values teamwork, creativity, and excellence. If you are interested in joining our team, please submit your resume and a brief cover letter highlighting your experience and why you would be a great fit for our team. We look forward to hearing from you!

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Ballyhoo Hospitality.
• Is knowledgeable of and upholds the policies of Ballyhoo Hospitality as it applies to conduct, expectations and procedures.
• Is expected to operate outlets at budgeted COGs as it applies to food and labor cost.
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents Ballyhoo Restaurant Group professionally through effective communication, cooperation and relationships with all business partners.
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

(Includes but is not limited to the following duties. Other duties may be assigned.)

• Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasonings, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, CDC, Executive Sous Chef and/or Sous Chef.
• Knowing the proper techniques of cooking seafood, meat and vegetables.
• Understanding of preparing stocks, soups and sauces.
• Cooking with fresh and superior ingredients.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, sous vide, fryers and a variety of other kitchen equipment.
• Properly package, wrap, and price products for retail sale.
• Ability and willingness to work all stations in the kitchen time of need.
• Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices.

QUALIFICATIONS:

• Ability to obtain and maintain a valid food service certification card as required per state of Illinois.
• Minimum 2 years as a cook in a high volume upscale dining restaurant.
• Work varied shifts, including weekends and holidays.
• Excellent knife skills.
• Excellent guest service.
• Ability to follow instructions and procedures.

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance per Ballyhoo’s standards outlined in the Employee Handbook.

LANGUAGE SKILLS:

Effectively communicate fluently in English; both verbal and written.

Ability to read and interpret general business documents.

Ability to write reports and business correspondence.

Ability to effectively present information and respond to questions from managers and owners at Ballyhoo.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Cook is occasionally required to stoop, kneel, crouch, or crawl. The Cook must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time.

Hours of Operation - Lunch & Dinner / 7 days per week (Brunch on weekends)