Required Years of Experience
2 years
Job Details
- Advanced and accurate knife skills
- Ability to read and follow recipes and standards
- Capability to teach and mentor others
- Experience with a variety of cooking styles and techniques
- Ability to adapt and make decisions quickly in a fast-paced environment
- Minimum 2-4 years experience in a restaurant with a focus on pastry
- Knowledge for food and pastries
- Prior experience with laminated dough, cakes, ice cream, chocolate, and sugar work
- Must be available to work on weekends, and holidays.
- Experience with a variety of cooking styles and techniques
Please submit a cover letter and resume.
(CLAUDIA features an elegant dining room, chef's table experience, and bar where Chef Teich will offer a multi-course tasting menu to offer playful, innovative, and evocative dishes that he describes as an “adventure.”
With Teich’s previous endeavors being described as “Michelin-in-waiting” (Michigan Avenue Magazine,) “a pitch-perfect combination of flavors and textures” (Phil Vettel, Chicago Tribune) and a “blend of precision and whims” (Jeff Ruby, Chicago Magazine,) diners are undoubtedly in for a for a true culinary adventure unlike anything else in the Windy City!)
Compensation Details
Compensation: Hourly (Based on Experience)
Required Skills
Communication
Organizational Skills
Can Lift Up to 50 Lbs
Attention to Detail
Teamwork
Basic Knife Skills
Bending / Kneeling / Reaching / Stooping
Standing for Long Periods of Time
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CLAUDIA features an elegant dining room, chef's table experience, and bar where Chef Teich will offer a multi-course tasting menu to offer playful, innovative, and evocative dishes that he describes as an “adventure.”
Prior to opening Claudia, Chef Teich worked at some of the country’s best restaurants including L2O (three Michelin stars), NoMi (one star), and Acadia (two stars), as well as Twist by Pierre Gagnaire in Las Vegas (Gagnaire was voted best chef in the world in 2015 by Le Chef List of The Best Chefs in the World.)
With Teich’s previous endeavors being described as “Michelin-in-waiting” (Michigan Avenue Magazine,) “a pitch-perfect combination of flavors and textures” (Phil Vettel, Chicago Tribune) and a “blend of precision and whims” (Jeff Ruby, Chicago Magazine,) diners are undoubtedly in for a for a true culinary adventure unlike anything else in the Windy City!
Awards
2022Leadership
Executive Chef/Owner
