Required Years of Experience
sure: we make lots of things. principally for the purpose, though, of making people happy. and that's where you'd come in.
big picture conceptual development. nitty gritty product development. and, of course, given the importance of product maintenance, operational management and front-line support to the end goal of impeccable products and hospitality, them things, too.
we're looking to fill a role in menu design and management in the kitchen. we see kitchen management as product-focused, principally. products aren't just developed. they're maintained. by constant attention, sure. but by constant interaction and poking and prodding. by supporting front line managers and staff in preparing and producing those products. sometimes this means stretching dough all night, as any kitchen manager knows. but mostly this means designing and maintaining efficient products. and training front-line staff carefully.
but this all sounds boring! this past year we work'd w dan richer of razza. and houlme and cordelia and gusto bread and tamar adler, the kitchen shrink, on a sourdough starter giveaway party! we threw a block party that saw 4000 people attend, and these block parties have included pizza collaborations w Le Bouchon, Birrieria Zaragoza, Kasama, Maxwell's and Nine Bar! and others! we hosted 9 off-soif events in 5 days! we worked the green city market bbq and other farmers markets! we hosted live, improvised music every sunday night by chicago legends like bill mackay, dan bitney, leroy bach and macie stewart! we remodeled our whole bar and kitchen! we launched our patio herb garden to serve our cocktail program! we took staff for almost all of september and october to pick wine grapes in michigan and to emergency-sort them before pressing them into natural wine in our alley! ... and we've got more fun coming: a book release party w a secret pizza legend from the west coast. a bigger block party and wine harvest than ever before. a roving wood-fired oven. a pop-up in LA w Nancy Silverton, none other than.
we hate to talk out of turn. but this place can be a whole place and time. and we're looking for someone who wants to keep it going that way.
given the size of our patio, our restaurant does tremendous volume in the summer months. but is quite relaxed in the other 6 months of the year.
we pay competitively. our management team tends to clock fewer than 50 hours per week. we ensure any role in the broader mgmt team includes occasional breaks from weekend work. quality of work and quality of life are very important to us. Compensation Details
2 years
Job Details hi! we're middle brow. we make quite a large number of things nearly expertly: we make beer. we make natural wine. we make pizza. we make sourdough bread. we make donuts. we make ice cream.sure: we make lots of things. principally for the purpose, though, of making people happy. and that's where you'd come in.
big picture conceptual development. nitty gritty product development. and, of course, given the importance of product maintenance, operational management and front-line support to the end goal of impeccable products and hospitality, them things, too.
we're looking to fill a role in menu design and management in the kitchen. we see kitchen management as product-focused, principally. products aren't just developed. they're maintained. by constant attention, sure. but by constant interaction and poking and prodding. by supporting front line managers and staff in preparing and producing those products. sometimes this means stretching dough all night, as any kitchen manager knows. but mostly this means designing and maintaining efficient products. and training front-line staff carefully.
but this all sounds boring! this past year we work'd w dan richer of razza. and houlme and cordelia and gusto bread and tamar adler, the kitchen shrink, on a sourdough starter giveaway party! we threw a block party that saw 4000 people attend, and these block parties have included pizza collaborations w Le Bouchon, Birrieria Zaragoza, Kasama, Maxwell's and Nine Bar! and others! we hosted 9 off-soif events in 5 days! we worked the green city market bbq and other farmers markets! we hosted live, improvised music every sunday night by chicago legends like bill mackay, dan bitney, leroy bach and macie stewart! we remodeled our whole bar and kitchen! we launched our patio herb garden to serve our cocktail program! we took staff for almost all of september and october to pick wine grapes in michigan and to emergency-sort them before pressing them into natural wine in our alley! ... and we've got more fun coming: a book release party w a secret pizza legend from the west coast. a bigger block party and wine harvest than ever before. a roving wood-fired oven. a pop-up in LA w Nancy Silverton, none other than.
we hate to talk out of turn. but this place can be a whole place and time. and we're looking for someone who wants to keep it going that way.
given the size of our patio, our restaurant does tremendous volume in the summer months. but is quite relaxed in the other 6 months of the year.
we pay competitively. our management team tends to clock fewer than 50 hours per week. we ensure any role in the broader mgmt team includes occasional breaks from weekend work. quality of work and quality of life are very important to us. Compensation Details
Compensation: Salary ($50,000.00 - $65,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required SkillsOperational Management
Creativity in Menu Development
Product Development
Ability to Work Under Pressure
Kitchen Management
Strong Communication Skills
Systems Design
Team Leadership
Problem Solving Skills
Volume Management
Adaptability to Changing Environments
Quality Control
Time Management
Customer Service Orientation
Networking and Relationship Building
Event planning and coordination
Passion for food and beverage
Ability to Train and Mentor Staff
Understanding of Seasonal Business Trends
Read more
Job ID: 481474712
Originally Posted on: 6/16/2025
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