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Southern, Farm To Table, American
Casual Dining, Gastro Pub
Big Jones opened in 2008, and has become "one of the city's most revered restaurants" according to Eater. Executive Chef Paul Fehribach and Chef de Cuisine Rey Reyna create a cuisine that is as steeped in history and folklore as it is modern and leading-edge, taking an ingredient-driven approach that provides the opportunity to discover new flavors while advancing a modern plating approach.
Dining Room Manager Ashanti Smith and Beverage Director Layne Novak create a warm and inviting dining atmosphere with an elegant cocktail menu and smart wine list, as well as carefully curated local and southern craft beers.
As one of Chicago's top neighborhood restaurants, we are always at the ready to provide anything from a quick bite and refreshment to an epic multi-course meal.
Executive Chef, Co-owner