Daisies is a Midwest inspired, pasta focused restaurant with an emphasis on seasonal produce. The restaurant works hand in hand with Executive Chef Joe Frillman's 8 acre family farm to grow products for the menu as well as the beverage program. There will be a significant preserving/fermenting program, guided by our head fermentor Kate Brankin, to utilize as much of the farmed product as possible when it is in season, as well as an extensive hand made pasta program.
Daisies is looking to create a working environment conducive to educating and creativity. For those reasons, we are looking for individuals who work well in a team environment, are enthusiastic, possess an interest in learning as well as a can-do approach, and a true attitude of interest in food and cooking. We believe everything else can be taught.
Daisies will be closed two days a week, to provide a better work life balance for its employees. If you are a Sous Chef with a positive attitude who wants to be one of the leaders in a kitchen that encourages learning and growth you will fit in perfectly.
This is a working position, where you will be required to work a station multiple days a week.
Your skill set must include:
Ability to teach, and coach employees to execute the vision of the restaurant
Ability to hold yourself to the standards that we teach first and foremost
Attention to detail
Strong work ethic
Problem solving mentality
Improving employee morale
Microsoft word/excel proficiency
Food costing knowledge without the use of software systems
Maintaining of restaurant systems
Ability to cook all stations
Proficient in fish/meat butchery
Expediting experience one/two nights a week
Leading service one/two nights a week
Ability to lift at least 50# at a time
Please provide your resume, and why you think you could be a good fit for our restaurant.
Advanced Knife Handling
Culinary Menu / Recipe Development
Dough Making / Portioning
Enforcement Of Safety / Sanitation Standards
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Daisies is a Midwestern vegetable inspired, pasta focused restaurant located in the Logan Square neighborhood of Chicago, set to open in the Spring of 2017.
The restaurant is attached to a family farm, providing seasonal ingredients as well as inspiration for not only the kitchen, but for use in the cocktail program as well.