Cold Line Cook - La Serre, Bar La Rue

About the role

La Serre and Bar La Rue, situated in Chicago’s West Loop, offer a transportive dining and cocktail experience inspired by the charm and sophistication of the French Mediterranean. La Serre features French-inspired cuisine in an elegant, garden-like setting, while Bar La Rue provides a lively atmosphere for expertly crafted cocktails and elevated bites. As a Line Cook, you will be responsible for accurately and efficiently preparing cold menu items, salads, appetizers, desserts, and other pantry station offerings in accordance with company recipes, yield guides, and presentation standards.

This role requires exceptional attention to detail, consistency, knife skills, organization, and the ability to maintain speed and quality during high-volume service. Successful candidates are dependable, team-oriented culinary professionals who take pride in presentation, freshness, and food quality while supporting smooth kitchen operations and upholding DineAmic Hospitality standards during every shift.

Responsibilities

• Prepare salads, appetizers, desserts, charcuterie, raw bar items (where applicable), and other cold menu offerings according to company recipes and specifications.
• Portion, garnish, and plate menu items with precision and consistency.
• Prepare dressings, vinaigrettes, sauces, spreads, and other pantry station components from scratch as required.
• Maintain proper organization and mise en place throughout the shift.
• Ensure ingredients are fresh, properly labeled, dated, rotated (FIFO), and stored according to food safety standards.
• Coordinate with hot line cooks and expo to ensure timely and accurate service.
• Monitor inventory levels and communicate prep needs to kitchen leadership.
• Maintain cleanliness and sanitation of the pantry station, prep areas, equipment, and utensils.
• Safely operate knives, slicers, mixers, and other kitchen equipment.
• Follow portion control standards to minimize waste.
• Adhere to all Company food safety, sanitation, and workplace safety policies.
• Assist with prep, stocking, and additional kitchen duties as assigned.

Requirements

• At least 2 years of restaurant kitchen experience required; fine dining and/or high-volume restaurant experience preferred.
• Pantry, garde manger, or cold station experience preferred.
• Valid Food Handler Certification required.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.

Physical Demands & Work Environment

• Ability to stand and walk for extended periods (up to 8+ hours per shift).
• Ability to frequently lift, push, carry, and place objects weighing up to 40 pounds without assistance.
• Continuous movement in a fast-paced kitchen environment.
• Frequent repetitive motions including slicing, chopping, and plating.
• Must be able to move safely through kitchen areas, including slick floors, hot surfaces, sharp tools, and tight spaces.

Core Competencies

• Accountability
• Adaptability
• Communication Skills
• Emotional Intelligence
• Integrity
• Personal Development
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with computers and POS systems

Benefits

• Paid Leave
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Company-paid Employee Assistance Program
• Food & Beverage Discounts