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3335 N Southport Ave, Chicago, IL

Food Runner

Coda Di Volpe More Info

3335 N Southport Ave, Chicago, IL

Part Time • Hourly ($9.00) plus tips

Expired: Jul 29, 2025

Sorry, this job expired on Jul 29, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year

Job Details

Southern Italian focus, from Sicilian inspired seafood-based pastas, to a full butchery and meat curing program, to authentic Neapolitan wood fired pizza. Our style is a rustic elegance that is approachable. The menu will change on a daily basis. Menus will be broken up in seven different sections, guiding guests through different elements of the Southern Italian cuisine. Chef’s service model for guests dining with us would start with a Per la Tavola, choosing a few dishes from Piattini, Mercato, or Fritti. Then, move to sharing a Pizza Napoletana, and sharing a Pasta and/or Piatti. As there are many sections of the menu, we want to create a menu that is approachable to any diner, from the simple diner who wants a salad and pasta, to the culinary excursionist who wants to order something from every section of the menu. Each guest’s satisfaction is our top priority.

We are currently seeking for a dedicated and enthusiastic food runner to be part of our team.

Compensation details: Hourly plus tips. Medical, Dental, Vision insurance available for full-time employees. 401(k) with generous employer match available for all employees. Full-time runners can expect to earn upwards of $800 per week.

Compensation Details

Compensation: Hourly ($9.00) plus tips

Estimated Weekly Tips: $600.00

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts

Required Skills

Culinary Knowledge

Menu Development

Customer Service

Team Collaboration

Adaptability

Attention to Detail

Time Management

Communication Skills

Read more

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Coda Di Volpe

Italian, Pizza

Upscale Casual

Part of Ballyhoo Hospitality

Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.

The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.

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