Fancy Plants Kitchen is looking to hire an experienced sous chef with kitchen management experience to join our team! 

 

The bulk of our customers order from our 5-course themed tasting menu, which we complement with our bar menu, weekend brunch, and priviate events.

We have a full liquor licence, a 3000 sq. ft. garden patio with a vegetable and herb garden for the kitchen and bar, and we love to throw events just as much as we love to outdo ourselves as cooks. 

 

We are a 100% vegan kitchen.  

 

During May our 5-course menu revolves around the concept of 'Avant Garden' Vegan Molecular Gastronomy.  Basically, we're changing some textures and people go 'ooooh.'  It's fun.

 

June is 'Featured Farmer Month,' where we're going to buy from, and give credit to 15 local Illinois, Wisconsin, and Michigan farms, and really put the spotlight on our local growers.

July is 'Summer of Love' (classic summer dishes.)

August is for 'Whole Vegetable Cookery"

September is 'Smoke and Fire,' which is all about wood-smoking and live fire cooking.

Octover is 'Return to Fall.'  You get the idea.

We change it up a bit, while keeping a pretty consistent bar and a la carte menu.

 

As much as we love to cook, we're also very community minded and like to throw parties.

80% of our clientele is women (i.e. vegan cooking), and we hook up with different creatives to do fun things.  We cater events and collaborate with RCM studios among other things.

We are:
1) A tight, focused team who is equal parts playful, and professional.
2) Cooks who enjoy creating fun dinner theme parties, continuing to learn, and exploring creative cooking.
3) Cooks who work clean, efficiently, and and with the focus one expects from a professional line cook.

I would like to find someone who is passionate about raising our standards, and is sociable enough to be able to work as a team with other excellent people.

 

I'm looking for a real leader in the kitchen.

If cooking vegan is some kind of learning curve, I have recipes, and I love to teach.

Can you be a kitchen leader, while you keep your mind open to new learning? 

I like ot continue to learn, and I want to continue to form a team.

Pay is dependent on experience, can be houly or salaried, and includes health insurance
The dining room tips out the kitchen as well.  It's nice to get a buck or two extra per hour.

In return, we work extra hard to create good events that bring in people, and are very responsive to customer and server needs. 

I won a San Francisco iron chef, and I'm very passionate about sharing knowledge and doing well. 

I'm happy to be a chef/owner.

 

Our patio is opening up, and business is about to double.

Wanna help out with this adventure?
I am so grateful for our dedicated team, and will tirelessly work to make sure we all succeed.

Being on time and having a good attitude are paramount. Take care of us, and we'll take care of you.

If you are interested please send us your resume, availability, and why you would like to join our team.
We will reach out and respond to each and every single applicant, so you can be clear about the likelihood of you working here.
We believe in good communication, and if you reach out to us, we'll reach out to you.

Thank you in advance for your time!

Sincerely,

-Kevin Schuder
The FPK team