Required Years of Experience
2 years
Job Details
Table, Donkey and Stick is hiring a line cook (chef de partie) to join our culinary team. We are committed to a positive, supportive, and equitable work environment.
We are a 50-seat, independent restaurant that has built a strong neighborhood and city-wide following over more than a decade, earning a Michelin Bib Gourmand for 12 years in a row. Our menu is highly seasonal, and sourced from local producers whenever possible. The kitchen is founded on the old-world crafts of bread-baking, charcuterie, and preservation, which feature prominently on the menu. We are a small, tight-knit team, and you will have the opportunity to learn a range of techniques and multiple stations.
- Two years of experience in a high volume kitchen
- Solid knife skills
- A desire to learn
- Strong initiative
- A collaborative approach
Compensation Details
Compensation: Hourly ($21.00)
Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Health Benefits
Menu Development
Seasonal cooking
Local Sourcing
Bread Baking
Charcuterie
Preservation techniques
Teamwork
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Table, Donkey and Stick is a 50-seat neighborhood restaurant in Logan Square with a seasonal menu focusing on the old-world crafts of naturally leavened bread, charcuterie, and preservation. The restaurant has received the Bib Gourmand award from the Michelin Guide for 6 consecutive years, and has received widespread acclaim elsewhere, including Chicago Magazine Best Restaurants, and several features in Chicago Tribune, including best burger in Chicago in 2019.
