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Line Cook
Barrio
65 W Kinzie St, Chicago, IL
Line Cook at Barrio

Line Cook at Barrio

BarrioMore Info

Full Time • Hourly (Based on Experience)
Expired on Jul 26, 2017
Requirements

2 years

Job Details

NOW HIRING ALL BOH POSITIONS FOR BARRIO, OPENING SUMMER 2017!

We are seeking fun, outgoing & energetic folks to join the Dineamic Group family in our exciting new Mexican concept, Barrio, located in the River North neighborhood.

We are now hiring for all positions including: management, chefs, line cooks, prep cooks, dish & support staff.

Please join us at one of the following Open House dates! 

**OPEN HOUSE SCHEDULE FOR THE WEEK OF JUNE 26th, 2017**

Wednesday, June 28th - 1PM-4PM @ Siena Tavern

Thursday, June 29th - 2PM-5PM @ Siena Tavern

Friday, June 30th - 10AM-1PM @ Siena Tavern

WEEKLY UPDATES CAN BE FOUND ON OUR COMPANY FACEBOOK PAGE @ DINEAMIC GROUP OR BY EMAIL AT [email protected]!

Required Skills

Expediting

Food Handlers Certificate

Food Styling

On-site Special Events

Over 300 covers a night

Portioning

Saute

Ticket Management

Read more

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Casual Dining

Part of Dine|Amic Group

Located in the heart of River North, at the prominent corner of Clark and Kinzie Street, in the same building as their Italian concept, Siena Tavern, DineAmic Group will open Barrio - a creative take on traditional Mexican fare with pan-Latin and American influences.

The 6,000-square-foot restaurant is set to open in the summer of 2017 and will seat 200 people.

Barrio is the 10th hospitality concept from DineAmic Group, which currently owns and operates many popular venues including Siena Tavern, Bar Siena, Prime & Provisions, Public House and BomboBar.

The restaurant will combine the quality and charm of scratch-made Mexican fare with the vibrance of a bustling bar and lounge. Barrio’s multiple facets will appeal to the executive on the go, the after-work cocktailer, the couple dining out and the group of friends looking for an extraordinary dinner experience with a lively nightlife scene.
About the Menu
Providing a plethora of options for every patron, Barrio’s menu will incorporate a shared- plate format offering locally sourced, sustainable ingredients with an emphasis on organic, as well as paleo and gluten-free options.

The menu will include playful twists on classic Mexican street food as well as American gastropub dishes with a Latin spin. The real creativity comes in the form of the Mexican robata-style grill. This portion of the menu will allow guests to experience various simply charred, clean proteins with a Mexican flare. Inspirational dishes will include Guajillo Glazed Berkshire Pork Belly and Grilled Diver Scallop with Poblano-Uni relish.