Line Cook

We are looking to find an eager cook to join us as we enter the holiday season. 4 day work weeks, strong mentorship, great products, clean kitchen with high standards. Ideal candidate sees is seeking to grow as a chef and wants to build on their skillset while getting comfortable serving guests at our chefs counter.

Our kitchen thoughtfully uses and prepares dishes with a strong emphasis on seasonal and wild crafted ingredients. We employ fermentation, preservation, whole animal butchery, and scratch made sauces. 

Wildweed is most recently featured as 'One to Watch' by North America's 50 best restaurants, '50 best restaurants in America' by The New York Times, '20 best new restaurants in America' by Bon Appetit, and featured as a Finalist for Best Chef: Great Lakes Region, we've also been showcased in the Wall Street Journal Off Duty section and in Esquires Best New Restaurants list as well as one of top dishes of 2026 by Food and Wine. 

Our kitchen shares responsibilities and works as a team to create multiple dining experiences out of our open kitchen alongside production team during the day.

The first experience is our main dining room which features seasonal pastas deracinated from tradition, and seasonal snacks and a little too much ice cream.
Our second experience, is an immersive 12 course tasting menu at our chefs counter where we cook and serve guests an incredible story representing time and place from our Midwestern palate.

4 day work weeks, 45-50k average pay including service charge. Health care after 90 days.
Hard, rewarding job for the right candidate. 
The ideal candidate is hungry and inspired by food, and eager to learn new skills. Professionalism is a must, we respect all.