Chef de Cuisine

Fridays and Saturdays off • Two consecutive weeks of paid vacation each year, separate from and in addition to legally required paid leave and paid sick leave.

Marlowe | Chicago | Opening Team

We’re opening Marlowe in Chicago, and we’re looking for a chef de cuisine to help build the kitchen from the beginning.

Marlowe is a contemporary American restaurant built around seasonal cooking and Spanish charcoal ovens. The menu combines neighborhood staples with dishes that change throughout the year, suited to a casual meal at the bar or a full dinner. The dining room is warm and stylish, with service that’s knowledgeable, attentive, and relaxed.

Behind Marlowe are Chef Tyler Nickson and Chef Sebastien Simon, lifelong friends born and raised in Chicago. Tyler founded Three House, whose burger was ranked No. 2 in Chicago by the Chicago Tribune, and has served as a full-time private chef to clients including Gwyneth Paltrow, Jimmy Buffett, and Irving Azoff. Sebastien brings years of international private-chef experience, traveling with clients and cooking for them around the world.

Marlowe brings those experiences home. We’re building a restaurant in the city that raised us, with food we believe in and a team we’re invested in developing.

We’re looking for someone with ideas, strong habits, and the ability to bring a team along with them. Someone who gets excited about a great ingredient and thinks through how to turn it into a dish the kitchen can execute consistently.

You’ll work directly alongside us to develop the food, establish kitchen systems, and lead daily execution. Your responsibilities will include:

• Developing and refining dishes, recipes, and plating standards.

• Leading prep and service with attention to seasoning, consistency, timing, and presentation.

• Training cooks, giving useful feedback, and building a team that takes responsibility for its work.

• Managing ordering, inventory, and waste, while working with ownership on food and labor costs.

• Maintaining a clean, organized kitchen and communicating closely with the front-of-house team.
  
  
  

• Experience leading a professional kitchen as a sous chef or chef de cuisine.

• Strong cooking fundamentals and the judgment to maintain standards through a busy service.

• Someone who plans ahead, follows through, and teaches clearly.

• A willingness to contribute ideas, receive feedback, and keep learning.

• Genuine care for the people working beside you and the guests you’re cooking for.

We’ll ask you to take ownership of your work, and you should expect the same from us.

• Two weeks of paid vacation and Fridays and Saturdays off.

• Present, involved leadership with clear expectations and direct, respectful communication.

• The tools, training, and support to execute well.

• A meaningful voice in the menu and how the kitchen operates.

• An opening where your ideas and experience can help establish the restaurant’s standards from day one.

• Opportunities to develop your skills and take on more responsibility as Marlowe grows.
  
  
  

We want to taste together, work through dishes, develop cooks we can trust, and build a restaurant we’re proud to put our names behind.

If that sounds like the kitchen you want to help lead, we’d like to meet you.