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Chef de Cuisine
Boqueria
807 West Fulton Market, Chicago, IL
Boqueria hiring Chef de Cuisine in Chicago, IL

Boqueria hiring Chef de Cuisine in Chicago, IL

BoqueriaMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 19, 2020

Sorry, this job expired on Aug 19, 2020. Below are other jobs that may be of interest to you.

Required Years of Experience

6+ years


Job Details

As a Chef, we know that your skillset is not limited to the kitchen. We know that you are often told that you must have the dexterity of a craftsman, the creativity of an artist, the stamina of an athlete, the curiosity of a child, and the command of a maestro. And while we realize that it’s no easy feat to consistently strive for greatness, we also know that only the most passionate and competitive chefs are eager to rise to the challenge.  

We are currently seeking an incredible Chef de Cuisine for our Boqueria restaurant that opened in November 2019! This is an exciting opportunity for someone with excellent leadership skills, meticulous attention to detail, and a genuine passion for Spanish cuisine. In return, we offer tremendous room for growth and encourage opportunities for our Chefs to learn all aspects of the business. We also provide competitive salary packages, insurance coverage, paid vacation, 50% discount at all sister restaurants, and a challenging yet supportive environment.

As a Chef de Cuisine at Boqueria, you will be responsible for consistently executing the culinary direction of the Executive Chef and meeting all product specs, ensuring that the Back of House’s targets are consistently met, and overseeing the kitchen’s preparedness for DOH inspections during shifts.

ABOUT YOU:

  • At least two years of experience as a Chef de Cuisine at a high-volume restaurant
  • Effective communication skills
  • Ability to organize, prioritize and anticipate
  • Basic computer and written communication skills
  • Ability to lead a BOH team and execute seamless services
  • Understanding of financial implications of operational decisions (ability to order product and schedule labor within budget)
  • Ability to be incredibly flexible and always maintain a positive attitude
  • Thorough knowledge of food handling practices - must have Food Protection Certificate!
  • Culinary skills and knowledge necessary to execute entire Boqueria menu exceptionally
  • You will work directly with the Corporate Chef and Sous Chefs to maximize profitability by effectively managing food and labor cost
  • You will help monitor kitchen standard operating procedures to ensure food safety and consistency with the brands standards
  • You will ensure DOH standards are always followed, and that the kitchen is ready to get an "A" at any moment's notice!

ABOUT US:

Boqueria is one of the leading Spanish tapas restaurant groups on the East Coast, with seven locations spread throughout NYC, Washington DC, and Chicago, and an eighth to open in Nashville in Spring 2021. Boqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona “Kioskos” that surround the renowned food market “El Mercado de la Boqueria” such as the famed Bar Pinotxo. At Boqueria, the open kitchens—helmed by Executive Chef Marc Vidal—turn out tempting versions of classic Spanish tapas and small plates inspired by the season’s best products. Designed for easy sharing, Boqueria has become a go-to destination for friends, family and co-workers to connect over the sharing spirit of tapas and Spanish food.

We are an equal opportunity employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.


Compensation Details

Bonus and benefits


View Job Description

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Boqueria is a lively tapas bar in NYC & DC that is coming to Chicago's Fulton Market in November 2019. Boqueria is inspired by the buzzy atmosphere and great food of the Barcelona “Kioskos” that surround the renowned food market “El Mercado de la Boqueria” such as the famed Bar Pinotxo. At Boqueria, the open kitchens—helmed by Executive Chef Marc Vidal—turn out tempting versions of classic Spanish tapas and small plates inspired by the season’s best products. Designed for easy sharing, favorites include Pan con Tomate: an iconic Catalan dish of grilled stirato bread rubbed with tomato, garlic and olive oil; Pulpo a la Plancha: grilled octopus with fennel, smoked pimentón and Picual olive oil mashed potatoes; and Paella de Mariscos: bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron and salsa verde. With deep roots in New York City and Washington D.C. neighborhoods, Boqueria has become a go-to destination for friends, family and co-workers to connect over the sharing spirit of tapas and Spanish food.