** Acadia in search of a strong Sous Chef with minimum 2 years experience in Michelin starred or same caliber type restaurant. Candidate must be responsible, passionate, hardworking, motivated, and driven. Must be able to multi task, be a team leader. Looking for someone to grow with, invest with, and be a part of the restaurant family and culture. Candidate would ideally be a long term commitment. Could turn into a CDC position for the right candidate. Serious inquires only. Would be willing to pay for relocation expenses for the right candidate!
Salary between $40,000-$50,000 based on experience. Health insurance incentives. Paid Vacation. 401k
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In 2010, Chef Ryan McCaskey began planning on fulfilling his lifelong dream of opening his own restaurant. In 2011, this dream became a reality and has since garnered accolades locally and nationally, including a Michelin One Star-rating after just 10 months, a Michelin Two Star-rating in 2015, a 2012 Jean Banchet Best New Restaurant Award, and Four Stars by Chicago Tribune’s Dining Critic Phil Vettel in 2016. Inspired by his time spent in Maine since childhood, Chef McCaskey pays homage to the serenity and abundance found across the state. Many of the subtle nuances and details within the restaurant have touches of Maine throughout. Chef also sources much of the products found on Acadia’s tasting menus directly from the Deer Isle area, specifically Penobscot Bay and islands surrounding.
Since its launch, Acadia has strived for excellence in many areas. Acadia is dining at its finest, tucked away in the up and coming South Loop of Chicago. (312) 360-9500