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Line Cook at Marisol at Museum of Contemporary Art-Culinaire

Line Cook

Marisol at Museum of Contemporary Art-CulinaireMore Info

220 East Chicago Avenue, Chicago, IL

Full Time • Hourly (Based on Experience)
Expires on Oct 13, 2017

Requirements

1 year

Job Details

 

Museum of Contemporary Art Chicago A New Restaurant by Chef Jason Hammel Are you interested in joining an accomplished team and a cutting edge culinary genius?

Marisol will open its doors to the public on Tuesday August 1st

To start the preparation of this anticipated opening, the food and beverage management company, Culinaire, is in need to hire for the following positions:

Full time Line Cook

if you would like to have a phone interview conducted, please forward your resume.

Culinaire is an Equal and Everify Employer.

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Marisol at Museum of Contemporary Art-Culinaire

Event Catering, Restaurant Consulting

Marisol, the MCA Chicago's new restaurant, re-imagines the
relationship of art, food, and design, in a unique artist-created
environment. Chef Jason Hammel presents an ever-changing, hyper-seasonal menu filled with vibrant, playful, and contemporary flavors that match its surroundings. Named for its muse Marisol, the spirited 1960s French/Venezuelan artist, and inspired by renowned artist Chris Ofili's immersive art environment, the new restaurant is a welcoming place to meet and dine, or just plug-in. This lively neighborhood restaurant features lunch, and dinner daily, as well as weekend brunch, in a shared plates format. The beverage program includes a large selection of food-friendly natural wines along with one of Chicago's deepest vermouth and aperitif lists, complementing the lighter palette. Marisol opens in the summer of 2017 on the street level of the MCA.

CULINAIRE is a privately held food and beverage management company based in Texas and operating in multiple states. We are proud of our diverse collection of distinguished accounts where we operate restaurants and provide upscale catering services. We custom tailor our services to address each facility’s particular needs and add value for our clients by maintaining a distinctively high level of quality in our cuisine and service.

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