Line Cook – Team Member (NEW RESTAURANT OPENING)
Training begins Friday, May 17
Restaurant Opening May 22md

at Tortazo by Chef Rick Bayless

Skokie - IL

Reports to: General Manager

About Us

“Mas Sabor Por Favor!” MORE FLAVOR PLEASE! Tortazo is a new restaurant group serving Mexican tortas, ensaladas, and margaritas. We bring the joy of discovery of authentic Mexican flavors to Chicago, New York and many markets to come. While most people use “authenticity” as a buzzword, we embody the word in our flavors, ingredients, and techniques. Lead by award-winning chef Rick Bayless, we are guided by the tenets of “Mexican Care” – hospitality that is unexpectedly caring, genuine, and enthusiastic. Lively and inviting, Tortazo lacks pretension or stiff formality. In all that we do, we celebrate the vibrancy of life through full flavors and experiences! It is this same energy and passion that we embody in our culture and ethos.

What We Offer

• Full-time or part-time shifts
• Scheduling flexibility
• Competitive pay including tips
• Health, Dental & Optical insurance plans
• Vacation & Wellness time
• Commuter Benefits, Health Savings Accounts & Flexible Spending Accounts
• 401k match*
• 6 week paid parental leave*
• Career growth & development
• Discounted tortas, bowls, guac & more!

*depending on eligibility

Job Description

As a line cook, you will be responsible for supporting general day-to-day restaurant operations with a focus on delivering a great guest experience. You must be a true team player, working as a team to create delicious authentic Mexican cuisine. It’s your job to ensure that we’re serving our guests products that live up to the quality and standards that we pride ourselves on. 

We encourage growing skills and knowledge at Tortazo. Each team member will have the ability to learn new positions and continue to cross train to develop their skills as a cook at Tortazo.

Some of the Line Cook responsibilities include:

• Ensuring all food meets food safety and quality standards
• Prep all foods using recipe cards to ensure accuracy
• Operate both hot and sharp cooking equipment 
• Maintain clean, safe work stations throughout the shift and break down at the end of the shift
• Communicate to the culinary manager and supervisor inventory, prep and walk-in needs. Ensuring we are always stocked with food.
• Learn and maintain knowledge on Mexican cuisine and execute different menu items seasonally
• Receiving and putting away orders and help with various kitchen tasks

We are looking for individuals with great personalities who enjoy interacting with guests, have a can-do attitude, and are willing to work in a fast-paced environment. Prior restaurant experience is preferred but not required!

Job Qualifications:

• Proficiency in knife skills and kitchen equipment while maintaining a clean and safe restaurant
• Proven track record of being dependable, self-motivated and organized
• Ability to work quickly while maintaining safety standards and procedures 
• Ability to work early morning hours or late-night hours, including weekends
• Training & certifications based on city/state requirements

Physical Functions:

• Ability to stand/walk an extended period of time per day 
• Ability to lift up to 50 pounds 
• Will frequently reach, bend, stoop, carry, and key in data
• Work in both warm and cool environments
• Ability to function in a high level of noise from music, guests, and kitchen environment
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish 
• Expectation to work each culinary position and fill in as needed. 
• The anticipated work week will be thirty five to forty hours per week.

*The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

About Rick

Rick Bayless is a 7-time James Beard award-winning chef and the foremost expert on authentic Mexican cuisine in America. His portfolio of critically-acclaimed Chicago restaurants includes Frontera Grill, Topolobampo, XOCO, & Bar Sotano. He is winner of Bravo’s Top Chef Masters, has received multiple Emmy nominations for his highly-rated television series, Mexico–One Plate at a Time, and has authored 9 best-selling cookbooks. 

Bring the Flavor!

Tortazo provides equal opportunities for everyone that works for us and everyone that applies to join our team, without to race, race, color, religion, sex (including pregnancy, lactation, childbirth or related medical conditions), sexual orientation, age, national origin or ancestry, citizenship status, physical or mental disability, genetic information (including testing and characteristics), veteran status, uniformed service member status, or any other status protected under federal, state, or local law or any other legally protected status under applicable federal, state, and/or local law.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position and does not contain all of the essential requirements and functions of the position. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description does not include all the duties that may be assigned to the employee and it may be revised from time to time with or without notice.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant, which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the general manager.