NOW HIRING: Evening Cook – Bar Louie

Chicago Marriott Northwest | Hoffman Estates, Illinois

Position: Evening Cook
Department: Food & Beverage / Kitchen
Employment Type: Full-Time / Part-Time
Pay Rate: $20.00–$22.00 per hour, depending on experience
Shift: Evening Shift
Joining: Immediate

Location:
Chicago Marriott Northwest
4800 Hoffman Boulevard, Hoffman Estates, IL 60192

Job Summary

Chicago Marriott Northwest is seeking an experienced, dependable, and passionate Evening Cook to join the kitchen team at Bar Louie. The ideal candidate will have a strong understanding of food preparation, cooking techniques, kitchen operations, and food safety standards.

The Evening Cook will be responsible for preparing and presenting high-quality menu items, maintaining kitchen cleanliness, managing food preparation during evening service, and ensuring consistency in food quality and presentation. Candidates should be comfortable working in a fast-paced restaurant environment and collaborating with other kitchen team members.

Key Responsibilities

1. Food Preparation and Cooking

• Prepare and cook menu items according to established recipes and restaurant standards.

• Handle food preparation for evening dining and bar service.

• Ensure food is properly seasoned, cooked, portioned, and presented.

• Follow kitchen preparation lists and maintain consistency in food quality.

• Coordinate with other kitchen staff to ensure timely preparation of orders.

• Assist with menu preparation and special food requests.

2. Kitchen Operations

• Maintain an organized and efficient kitchen during evening service.

• Monitor food orders and ensure timely preparation.

• Coordinate with servers and management to ensure smooth food service.

• Assist with opening, closing, and shift handover procedures.

• Maintain proper food storage and rotation using FIFO (First In, First Out) practices.

• Monitor ingredient availability and report shortages to management.

3. Food Safety and Sanitation

• Follow all applicable food safety, hygiene, and sanitation guidelines.

• Maintain proper food temperatures during preparation, storage, and service.

• Prevent cross-contamination by following safe food-handling procedures.

• Clean and sanitize kitchen equipment, countertops, utensils, and workstations.

• Follow health department regulations and company safety policies.

4. Inventory and Cost Control

• Assist with monitoring kitchen inventory and ingredient supplies.

• Minimize food waste through proper portion control and storage.

• Inform management about low-stock items and supply requirements.

• Maintain accurate food preparation and storage practices.

• Handle kitchen equipment and supplies responsibly.

5. Teamwork and Communication

• Work closely with the Head Chef, kitchen team, servers, and restaurant management.

• Communicate