Required Years of Experience
1 year
Job Details
Head Chef
Sous Chef
Job Summary:
Join our team as a versatile Prep & Cold Station Cook, where you will play a dual role in our kitchen at Carver 47. This position involves skillfully preparing line components, meals, and specializing in juicing and smoothies. You'll be instrumental in ensuring our in-house, delivery, and event offerings are of the highest quality, following the recipes and prep schedules set by our culinary team.
This unique position not only involves mastering the art of juicing and smoothie-making at our Cold Station but also supporting the Lead Prep Cook in crafting our scratch-made menu. We are seeking individuals with a deep passion for creating nutritional dishes, a knack for precision in recipe adherence, and a dedication to fostering a positive impact within the community through food.
Primary Activities & Responsibilities:
- Nutrition and Community Focus: Embrace and contribute to our culture of kindness, awareness, and compassionate communication. Show a commitment to not just cooking, but also to nutrition, wellness, and the positive development of our community.
- Comprehensive Training and Skill Development: Participate in extensive training programs with our Sous Chef and Head Chef to refine your culinary skills, with a special focus on knife proficiency and the unique requirements of our Cold Station. Continually seek opportunities to grow and enhance your skill set.
- Expertise in Menu and Specialty Beverages: Play a pivotal role in our Cold Station by producing signature juice and smoothie blends daily, while also supporting the Lead Prep Cook in preparing a variety of dishes from scratch. Your role is crucial in ensuring our menu reflects our commitment to nutrition and wellness.
- Precision and Quality: Demonstrate meticulous attention to reading and following recipes. Your precision ensures that every dish and beverage meets Carver 47’s standards of quality and nutrition.
- Effective Communication and Team Collaboration: Maintain clear, positive communication with the Line Team, Head Chef, and FOH Team. Your ability to work cohesively and communicate effectively is key to our shared success.
- Commitment to Food Safety and Equipment Handling: Show a personal commitment to the proper handling of foods and kitchen equipment, with a clear understanding of food safety guidelines. Your dedication to these principles is essential in maintaining our culture of wellness and safety
Various kitchen equipment necessary for food preparation and the creation of juices and smoothies.
Qualifications:
- A passion for cooking and creating beverages with the ability to follow recipes closely.
- Exceptional knife skills and experience with kitchen equipment.
- Strong organizational skills to effectively manage your station.
- Excellent communication skills and the ability to work collaboratively within a team.
- A commitment to food safety and quality.
At Carver 47, we are dedicated to creating an environment of wellness, joy, and kindness for our team members, clients, vendors, and partners. As a Prep & Cold Station Cook, you will be an integral part of a team that is committed to making a positive impact through culinary excellence. If you are driven by a love for nutritious food and a desire to contribute to a thriving community, we invite you to apply and join our journey.
Compensation Details
Compensation: Hourly ($19.00 - $21.00) plus tips
Estimated Weekly Tips: $40
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Exceptional knife skills
Preparation of Line Components and Meals
Ability to Follow Recipes Closely
Specializing in Juicing and Smoothies
Executing Recipes
Recipe Adherence
Excellent Communication Skills
Knife Proficiency
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Part of The Little Black Pearl Family
Carver 47 is a café and wellness market housed inside Little Black Pearl Art & Design Academy, North Kenwood’s hub for innovation and learning. Our service experience and environment embody the spirit of legendary botanist and humanitarian Dr. George Washington Carver. Our featured products include rotating weekly menus, complete with sauces, spices, juices and some á la carte specialties. We also serve as a boutique market of locally sourced produce and artisan products, such as flowers and artwork, that contribute to our guests’ holistic wellness. Our central mission is to provide balanced, nourishing meals and high-quality products that inspire and empower community members to deepen their commitment to wellness.
Both Carver 47 and Little Black Pearl were founded by business leader and visionary Monica Haslip. Monica’s intention was to create a common space whose offerings of nourishing and accessible food could bring the bright and diverse people of Chicago together. A gifted designer, Monica has created a service and meeting space like no other. Infused with art, green life, and a wonder-provoking mix of materials and colors, Carver 47 exudes an ambiance of urban passion and Southern influence.
“I believe that carefully designed spaces play an imperative role in fostering an atmosphere of creative exchange and intentional progress.” -- Monica
C47 is led by culinary artist and LBP board member Elizabeth Wright. Lizz is widely known as a jazz and folk singer-songwriter but she is also a graduate of Dr. AnneMarie Colbin’s Natural Gourmet Institute of New York. At NGI Lizz learned to view food as both a medicine and a creative language. After graduation she was prepared to be a private chef. She followed the chef’s training course with an internship at Three Stone Hearth, a unique community-supported kitchen and market in Berkeley, California.
C47’s menu is informed by Lizz and Monica’s rural Southern upbringings as well as their frequent international travel.
“We enjoy observing how food can help us develop a sacred relationship with our sense of time. Because of our childhood experiences of tending large gardens with our fathers and our travels leading us to tables around the world, we’re moved to create food experiences that encourage taking time, sharing comfort and making memories at the table.” ---Lizz
