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Sous Chef at Marisol at Museum of Contemporary Art-Culinaire

Marisol at Museum of Contemporary Art-CulinaireMore Info

Full Time • Salary (Based on Experience)
Expired on Mar 14, 2018

Sorry, this job expired on Mar 14, 2018. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details

 Marisol Restaurant at the Museum of Contemporary Art, a new restaurant by Chef Jason Hammel (Lula Cafe), is looking for a sous chef to add to our team.  Marisol is a creative, dynamic, busy restaurant with high ambition, passion, and principle.  We are looking for someone who can elevate both a team and a cuisine through energy, professionalism, motivation, and skill.  Candidates should be true leaders able to engage and challenge the minds and physical skills of impressionable, young cooks, creating a kitchen culture that itself strives towards improvement and efficiency every day.   

 The sous chef will have many responsibilities and work directly with Chef De Cuisine, Sarah Rinkavage (Star Chefs “Rising Star 2015,” Zagat’s 30 under 30, twice-nominated Jean Banchet Best CDC).  The ideal individual will possess these honed skills:

  • team leader
  • positive attitude
  • production kitchen management experience
  • 3-5 years line cook experience
  • 1-2 years management experience
  • passion for ingredient driven cuisine
  • butchery experience
  • fresh and extruder pasta experience
  • drive to motivate
  • experience in building efficiency in systems, labor cost control, and scheduling
  • experience ordering for a busy restaurant and in food cost control
  • inventory management skills
  • high standards with respect to cleanliness and professionalism
  • . . . and can make a great soup, a great pasta, a great salad without much effort

We expect menu input from our chefs, yes, but we also expect them to believe that great kitchens exist when simple things are done right.   Expect a challenge.  Expect, as well, to enter into a team of cooks that care about what they do and want to do it better every day.

Candidates should send us a resume, a letter explaining why they might be a good fit for us.   Expect to do a tasting with our Chefs and to spend a day or two with us to be considered.


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Upscale Casual, Event Catering

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.