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Line Cook
2523 N Milwaukee Ave, Chicago, IL
Line Cook at Daisies

Line Cook at Daisies

Daisies More Info

Full Time • Hourly $15
Expired on Feb 12, 2018

Sorry, this job expired on Feb 12, 2018. Below are other jobs that may be of interest to you.


2 years

Job Details

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 is a significant preserving/fermenting program 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 education 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 is closed Mondays and Tuesdays, to provide a better work life balance for its employees. If you are a cook with a positive attitude who wants to work in a kitchen conducive to learning and growth, that is dedicated to putting its employees first, look no further.

Please provide your resume, and why you think you could be a good fit for our restaurant.

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Casual Dining

Daisies is a Midwestern vegetable inspired, pasta focused restaurant located in the Logan Square neighborhood of Chicago.

Daisies utilizes a family farm, providing seasonal ingredients as well as inspiration for not only the kitchen, but for use in the cocktail program as well.

Open Wednesday-Sunday for dinner with brunch Sunday mornings. We offer more than competitive pay and full benefits for all full time employees.

-Proud recipients of Jean Banchet Best Neighborhood restaurant 2018

-One of Chicago Magazines best new restaurants 2018

-Timeout magazine Top Ten Best new Restaurants 2017

-Michelin Bib Gourmand Recipient 2019