Position: Line Cook
Department: Culinary / Food & Beverage
Location: Chicago, IL
Employment Type: Full-Time / Hourly
Compensation: $24.00 per hour
Truth Be Told , the British-inspired tavern located within The Study at University of Chicago , is seeking an experienced and hospitality-driven Line Cook to join our culinary team. This hands-on position is responsible for preparing and executing menu items with consistency, quality, and attention to detail while contributing to an organized and collaborative kitchen environment.
Truth Be Told is open seven days a week from 7:00 AM to 10:00 PM, serving breakfast, lunch, and dinner. The ideal candidate has experience working multiple meal periods, including breakfast, and is comfortable working in a fast-paced, full-service kitchen. We are looking for someone with a strong foundation in cooking techniques, a desire to continue learning, and an appreciation for classic British-inspired tavern cuisine.
Our caring and attentive associates reinforce our belief that guest service is our highest priority. While our culinary team works behind the scenes, every plate contributes directly to the guest experience. We seek culinary professionals who take pride in their craft, value consistency and teamwork, and understand the importance of thoughtful preparation and execution.
Culinary Operations Snapshot
Truth Be Told – British-inspired tavern located within The Study at University of Chicago
Approximately 100-seat restaurant and tavern
Open seven days a week from 7:00 AM to 10:00 PM
Breakfast, lunch, and dinner service
Classic British-inspired dishes and traditional tavern influences
Seasonal menus balancing familiar comfort with thoughtful culinary technique
4,700 square feet of meeting and event space, including a 2,500-square-foot Winter Garden
Collaborative culinary team focused on quality, consistency, and genuine hospitality
Responsibilities
Prepare and execute menu items according to established recipes, preparation methods, portion specifications, and presentation standards.
Work assigned stations efficiently during breakfast, lunch, and dinner service based on scheduling and business needs.
Complete required mise en place and ensure assigned stations are properly stocked, organized, and prepared before service.
Maintain consistent food quality, flavor, portioning, temperature, and presentation throughout each service period.
Follow direction from the Executive Chef and culinary leadership while working collaboratively with other cooks and kitchen team members.
Maintain accurate knowledge of menu items, ingredients, preparation methods, and allergy considerations.
Communicate menu, ingredient, and allergy information accurately to Front of House team members when needed.
Follow proper food handling, storage, labeling, dating, rotation, and temperature-control procedures.
Minimize food waste through proper preparation, portioning, storage, and product rotation.
Complete opening, closing, setup, breakdown, and detailed cleaning responsibilities for assigned stations and surrounding kitchen areas.
Maintain kitchen equipment, utensils, workstations, storage areas, and surrounding spaces in a clean, organized, sanitary, and safe condition.
Follow established food safety, sanitation, and quality assurance standards at all times.
Communicate product, equipment, or operational concerns promptly to culinary leadership.
Work collaboratively with Front of House and other Food & Beverage team members to support efficient service and a seamless guest experience.
Assist with culinary production for meetings, banquets, and private events as needed based on business demands.
Support fellow culinary team members and assist other stations when necessary to maintain an efficient kitchen operation.
Perform additional duties as assigned based on restaurant and hotel operational needs.
Fundamentals
Minimum of 2 years of professional culinary experience in an upscale casual, full-service restaurant, hotel,…