Line Cook/Prep Cook

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

Salary : $20