Required Years of Experience
2 years
Job Details
Do you Love Cooking but are tired of the Grind?
Would you like to spend Holiday's & Weekends with your Family?
Do You Want Your Life Back?
Bon Appetit Management Company is seeking cooks for our full-service food hall style cafe with a beautiful new kitchen located at the Uber Chicago Corporate Headquarters in the Old Post office.
The cafe is open M-F for continental breakfast and lunch, and closed weekends and holidays!
About Bon Appetit Managemet Company:
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
As a cook you will be responsible for cooking delicious, varied and creative menu items for lunch service This is an exciting opportunity for an energetic, entrepreneurial Culinary professional who will leave various types of cuisine and get to have input into the ever changing menu.
Key Responsibilities:
- Executes menu every day according to established guidelines
- Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
- Food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
- Follows facility, department, and Company safety policies and procedures to include occurrence reporting
- Minimum of two years of progressive culinary/kitchen experience in full service kitchen, depending upon formal degree or training
- Catering experience a plus
- ServSafe certified
*All candidates must be willing to undergo a criminal background check.*
Compensation Details
Compensation: Hourly ($22.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program, 12 paid holidays, 1 week paid vacation after 90 days in the first year, 2 weeks paid vacation after one year
Required Skills
Positive Attitude
Creative Thinking
Highly Organized
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Part of Bon Appétit Management Company
We are an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states for dozens of marquee clients.
Our food is cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies, we’ve developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. We’re grateful to have been recognized by many leading foundations, nonprofits, and industry associations for our work.
This mission statement, called The Dream and written by our CEO and cofounder Fedele Bauccio , has been Bon Appétit’s guiding philosophy since we were founded in 1987:
Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.
