Job is saved!

Click your avatar to
access saved jobs and applications


Lost Lake
3154 W Diversey Ave, Chicago, IL
Line Cook at Lost Lake
Line Cook at Lost Lake

Line Cook

Lost LakeMore Info

3154 W Diversey Ave, Chicago, IL

Part Time • Hourly (Based on Experience)
Expires on Nov 3, 2017

Requirements

2 years

Job Details

THIS IS A PART TIME POSITION (24-30 hours per week) - Availability for PM shifts with a late finish time (no later than 2:30 am)

Must be able to cook and put forth high quality food. Candidate possesses attention to detail with a sense of urgency. This position requires cleanliness and organization. Must have minimum 2 years experience. Previous exprience working with Asian cusine is preferred. Fast paced, efficient, and knowledgeable in food preparation.

About our Company…

Lost Lake is a stylish tropical oasis-meets-flotsam strewn island hut, evoking both the glamorous tropical escapism of 1930s Hollywood and the rugged nautical, island aesthetic of the world's first tiki bar -- the original Don's Beachcomber Cafe. Under a roof of lauhala, between walls of iconic banana leaf-print wallpaper, Paul McGee and his team offer a menu that pays homage to 80-plus years of exotic cocktails with original recipes and selections from the classic tiki canon.

Since opening in January of 2015, Lost Lake has been named Imbibe magazine's Cocktail Bar of the Year, earned a semifinalist James Beard Award nomination for Outstanding Bar Program (2016), a semifinalist nomination for Best New American Cocktail Bar at Tales of the Cocktail's Spirited Awards (2015), and earned the #66 position on Drinks International's list of World's Best Bars (2015).

Land & Sea Dept. is a concept and project development studio cohesively and creatively working across disciplines. Its principles- Cody Hudson, Jon Martin, Robert McAdams and Peter Toalson- have collective decades of involvement in the fields of art, construction, design, event production, hospitality, identity, marketing, music and woodworking. These experiences allow us to apply our unique creative perspective to a wide variety of applications. Our projects cover a wide range of fields. Practical projects include Lost Lake, Thank You., Parson’s Chicken & Fish, and Longman & Eagle. In a more general sense we are behind or involved in art exhibitions, film screenings, live concerts, street festivals, design and branding. Our projects are ambitious, involved, and original.

Compensation details

Competitive Pay

Other jobs you might be interested in


Line Cook
Farmhouse
Chicago, IL
Line Cook
GT Prime
Chicago, IL
Line Cook
Trader Todd's
Chicago, IL
Line Cook
Little Goat Diner
Chicago, IL
Line Cook
Entente
Chicago, IL
Line Cook
bellyQ & urbanbelly West Loop
Chicago, IL
Line Cook
Spiaggia Restaurant and Cafe
Chicago, IL
Line Cook
Ema
Chicago, IL
Line Cook
sweetgreen
Chicago, IL
Line Cook
Beacon Tavern
Chicago, IL
Line Cook
Nico
Chicago, IL
Line Cook
Dove's Luncheonette
Chicago, IL
Line Cook
Late Bloomer
Chicago, IL
Line Cook
Gideon Sweet
Chicago, IL
Line Cook
BLVD
Chicago, IL
Line Cook
Alinea
Chicago, IL
Line Cook
Lonesome Rose
Chicago, IL
Line Cook
Momotaro
Chicago, IL
Line Cook
Dusek's Board and Beer
Chicago, IL
Line Cook
Farmhouse Restaurant
Evanston, IL
Line Cook
The Blanchard
Chicago, IL
Line Cook
Bellemore
Chicago, IL
Line Cook
The Lunatic, The Lover & The Poet, Chicago, IL
Chicago, IL
Line Cook
Gather Chicago
Chicago, IL

Lost Lake

Bar / Lounge

Part of Land and Sea Dept.

Land and Sea Dept. is excited to announce the opening of Lost Lake, a tropical tiki bar located at the corner of Diversey Avenue and Kedzie Boulevard, on the border of Chicago’s Logan Square and Avondale neighborhoods.

Lost Lake will feature over 275 carefully curated rums alongside a menu of classic + modern tiki cocktails created by LSD beverage director and Lost Lake partner Paul McGee.

Smuggler’s Cove owner Martin Cate is also contributing to the project, and has donated tiki artifacts from his personal collection, and will oversee a future rum-sipping club, launching soon.

Lost Lake will begin swizzling in mid-January.