Kitchen Supervisor / Lead Line Cook

Kitchen Supervisor / Lead Line Cook

atTortazo by Rick Bayless

Employment Classification: Non-Exempt

Chicago, IL

Reports to: General Manager & Culinary Manager

About Us

"Mas Sabor Por Favor!" MORE FLAVOR PLEASE! Tortazo is a newpremium fast-casual restaurant group serving Mexican tortas, ensaladas, andmargaritas.  We bring the joy ofdiscovery of authentic Mexican flavors to Chicago, New York and many markets tocome. While most people use "authenticity" as a buzzword, we embody the word inour flavors, ingredients, and techniques. Lead by award-winning chef RickBayless, we are guided by the tenets of "Mexican Care" - hospitality that isunexpectedly caring, genuine, and enthusiastic. Lively and inviting, Tortazolacks pretension or stiff formality. In all that we do, we celebrate thevibrancy of life through full flavors and experiences! It is this same energyand passion that we embody in our culture and ethos.

What We Offer

• Full-timeor part-time shifts
• Schedulingflexibility
• Competitivepay including tips
• Health,Dental & Optical insurance plans
• Vacation& Wellness time
• CommuterBenefits, Health Savings Accounts & Flexible Spending Accounts
• 401kmatch*
• 6 week paid parental leave*
• Careergrowth & development
• Discountedtortas, bowls, guac & more!

*depending on eligibility

Job Description

The Kitchen Supervisor/Lead Line Cook willassist the Culinary Manager in day-to-day operations. An individual in thisposition is expected to make daily decisions that drive guest satisfaction,team engagement, and make sound financial decisions for the restaurant. An individualin this position will have the ability to work various stations as needed.  

TheKitchen Supervisor/Lead Line Cook Member for each restaurant will assist with:

• Ensurethat every item is prepared safely, efficiently and to the highest possiblestandard.
• Leada culinary team, effectively delegate responsibilities, maximize productivity,set and maintain high standards, and build strong relationships with teammembers, vendors and guests.
• Trainingand development of new team members
• Generalday-to-day operational tasks, such as scheduling and opening and closingresponsibilities
• Overseeingteam members and reinforcing Tortazo's mission and core values

In addition, the Kitchen Supervisor/LeadLine Cook must ensure compliance with all local, state, and federal foodsafety, occupational safety, and employment guidelines. We are seeking anindividual who has experience in the food service industry and can work in afast-paced environment.  We want passionate leaders who are eager to growprofessionally and can confidently support

Someof the responsibilities include:

• Maintainclean, safe work stations throughout the shift and break down at the end of theshift
• Communicateto the culinary manager and team for inventory, prep and walk-in needs.Ensuring we are always stocked with food.
• Learnand maintain knowledge on Mexican cuisine and execute different menu itemsseasonally
• Receivingand putting away orders and help with various kitchen tasks
• Abilityto interact with team members and customers to successfully problem solve.

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

Job Qualifications:

• Proficiencyin knife skills and kitchen equipment while maintaining a clean and saferestaurant
• Proventrack record of being dependable, self-motivated and organized
• Abilityto work quickly while maintaining safety standards and procedures
• Abilityto work early morning hours or late-night hours, including weekends
• Training& certifications based on city/state requirements

Physical Functions:

• Abilityto stand/walk an extended period of time per day
• Abilityto lift up to 50 pounds
• Willfrequently reach, bend, stoop, carry, and key in data
• Workin both warm and cool environments
• Abilityto function in a high level of noise from music, guests, and kitchenenvironment
• Must be able to tolerate potentialallergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
• Expectation to work each culinary position and fillin as needed.
• The anticipated work week will be thirty five toforty hours per week.

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

About Rick

Rick Bayless isa 7-time James Beard award-winning chef and the foremost expert on authenticMexican cuisine in America. His portfolio of critically-acclaimed Chicagorestaurants includes Frontera Grill, Topolobampo, XOCO, & Bar Sotano.  He is winner of Bravo's Top Chef Masters, has received multiple Emmy nominations for hishighly-rated television series, Mexico-OnePlate at a Time, and has authored 9 best-selling cookbooks.

Bring the Flavor!

Tortazoprovides equal opportunities for everyone that works for us and everyone thatapplies to join our team, without regard to sex or gender, gender identity,gender expression, age, race, religious creed, color, national origin,ancestry, pregnancy, physical or mental disability, medical condition, geneticinformation, marital status, sexual orientation, any service, past, present, orfuture, in the uniformed services of the United States (military or veteranstatus), or any other consideration protected by federal, state, or local law.

Thisjob description in no way states or implies that these are the only duties tobe performed by the employee occupying this position and does not contain allof the essential requirements and functions of the position. Employees will berequired to perform any other job-related duties assigned by theirsupervisor.  This job description doesnot include all the duties that may be assigned to the employee and it may berevised from time to time with or without notice.

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