PM Cold Line Cook - NAIA

Brought to you by DineAmic Hospitality and situated along the Chicago River in River North, NAIA is a sweeping Greek-Levantine dining destination inspired by the culture, cuisine, and hospitality of the Mediterranean. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting. NAIA is seeking Cold Line Cooks with PM availability who 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.Essential Responsibilities + DutiesPrepare 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.Minimum QualificationsAt 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 AccountabilityAdaptabilityCommunication SkillsEmotional IntelligenceIntegrityPersonal DevelopmentProfessionalismSelf-ManagementTeamwork and CollaborationTechnical Proficiency with computers and POS systems Benefits + PerksPaid LeavePaid Sick LeaveCommuter Benefits401K + MatchCompany-paid Employee Assistance ProgramFood & Beverage Discounts DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.