Line Cook

Company Description Lucca Osteria & Bar is a rustic Italian restaurant created by Steven Hartenstein and his partner/chef and veteran restaurateur Claudio Ulivieri, inspired by his upbringing near the city of Lucca in Italy. Located in Oakbrook, IL, the restaurant focuses on traditional, regional recipes that highlight the rich culinary history and flavors of Lucca. The menu emphasizes seasonal ingredients, allowing dishes, aromas, and flavors to evolve throughout the year through carefully curated specials. Lucca Osteria & Bar offers a warm, inviting atmosphere where guests can relax over an excellent meal, small plates, an aperitif, or a glass of wine with friends. Team members join a culinary environment that values authenticity, craftsmanship, and respect for ingredients.

Role Description The Line Cook is a part-time, on-site role based at Lucca Osteria & Bar in Oakbrook, IL. This role is responsible for preparing and cooking menu items according to restaurant recipes and standards, with a focus on rustic Italian cuisine and seasonal ingredients. Daily tasks include setting up and stocking stations, executing dishes with consistency and speed during service, and maintaining cleanliness and organization in the kitchen. The Line Cook will collaborate closely with the kitchen team to ensure quality, presentation, and timing of all dishes, support prep work and inventory rotation, and follow food safety and sanitation guidelines. The role also involves assisting with specials, contributing to a positive team environment, and supporting smooth kitchen operations during busy shifts.

Qualifications

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• Previous experience as a line cook, prep cook, or in a fast-paced professional kitchen, ideally with exposure to Italian or Mediterranean cuisine.
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• Strong skills in basic cooking techniques, knife handling, station setup, and food preparation, with attention to portioning and presentation.
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• Knowledge of food safety, sanitation standards, and proper handling, storage, and labeling of ingredients.
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• Ability to work efficiently under pressure, follow recipes and directions, and maintain consistency and quality during high-volume service.
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• Team-oriented mindset, reliable work habits, and clear communication skills to collaborate effectively with chefs and other kitchen staff.
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• Flexibility to work evenings, weekends, and holidays as needed, with punctuality and professional conduct.
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• Interest in seasonal ingredients and a willingness to learn new dishes and techniques aligned with the restaurant’s culinary vision.
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• High school diploma or equivalent preferred; culinary training or coursework is a plus but not required.
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