UNA Hospitality is seeking a full-time and part-time Chef de Partie for Bistro Monadnock a 120-seat modern French Bistro inspired by the restaurants and cafes of France - located in the heart of Chicago’s iconic South Loop area. Our ideal candidates are strong, poised leaders who can perform calmly and effectively in a fast-paced, deadline-driven environment, and share our passion for genuine hospitality, and creating memorable experiences with food and beverage.

If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team.

• Must have line cook experience in a systems-based, full-service, high-volume, scratch kitchen restaurant setting.
• Must have experience maintaining food cost goals by demonstrating a proactive awareness of station par levels, food rotation, proper labeling, and waste management.
• Must have experience adhering to the recipe and food presentation specifications and portion control.
• Must have a great attitude and be willing to learn.
• Must comply with food safety and sanitation regulations.
• Must be available to work various hours, days, and shifts, including nights and weekends.
• Maintains a cheerful, courteous disposition and a clean, professional image.
• With minimal assistance, be able to set up and work multiple stations at an acceptable level.
• With assistance, able to perform prep tasks assigned by the Exec Chef and Sous Chef in a timely fashion.
• Completes required mise en place or prep list in a timely fashion.
• Sets up station as required for all scheduled services.
• Operates, maintains and properly cleans kitchen equipment.
• Works efficiently with a constant sense of urgency.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
• Adheres to all company safety and sanitation policies and procedures.
• Assists other team members as needed or when business needs dictate.
• Must have an ANSI-accredited Certified Food Protection Manager (CFPM) or SERV Safe Food Handler Certification.
• A culinary school graduate degree is preferred but not required.