Must have three years of experience as a Chef de Cuisine or SOUS Chef with high volume experince.

About Us:

Lardon (Michelin Bib Gourmand 2022 & 2023), highlights cured meats, artisanal cheeses, sandwiches and coffee in an old world style café environment. Our newly launched dinner service is our take on coastal French fare, with Midwestern sourced ingredients. Rooted in the Logan Square neighborhood, Lardon is looking for a dedicated and driven executive chef who enjoys fostering a team environment and communicating our passion for artisanal food and drinks. Our cured meat and whole animal butchery program has become respected across the city, focusing on all salumi made in house in our one-of-a-kind curing room. Eclectic worldly wines, apertivo cocktails, amari, and local beers are hand selected to be paired with our one of a kind menu.
Union (Michelin Bib Gourmand 2023) is a community-centric love letter to the pride and joy of Midwest: beer and food. Adding to the diverse lineup of outstanding bars and restaurants in Logan Square, this uniquely Chicago concept pays homage to one of the world’s best cities for beer. The beer program is complemented by our New American cuisine by way of seasonally focused, shareable plates for any occasion. 

The Meadowlark (Eater Chicago's Best bar of 2023), is an intimate, dimly lit cocktail haven that exudes vintage Chicago charm. Comfortably seating 30, friends, neighbors, industry vets and visitors alike are invited to grab a seat around the bar to immerse themselves in The Meadowlark’s rotating creative cocktail menu. As with all Meadowlark Hospitality projects, craftmanship and meticulous attention to detail are paramount. Drinks take center stage with an apothecary-style approach to the art of the cocktail. Our rotating conceptual based menu featuring unique spirits, house made bitters, tinctures, infusions, as well as fresh-pressed juices, market-driven, and seasonally rotating ingredients.

About Us:

Meadowlark Hospitality strives to create an environment that promotes transparency, authenticity and passion in all endeavors. We want to have a kick-ass team of people working jobs they love, learning something new along the way and finally finding a place you can call home. We are passionate about our people and our products, and looking for like–minded individuals who share the same ethos!

Who we are looking for:
-Great humans that respect themselves, coworkers and the community. 
-Industry pros that have relevant experience and passion for hospitality.
-A stellar team player that always represents the character of the company.
-Someone who loves an epic charcuterie board.
-Someone who geeks out about salumi, cheese, Amari, coffee and everything in between.
-Someone who seeks both personal and professional growth.
-A genuine, kind person with passion for service.
-Someone who has the willingness to roll up their sleeves and contribute to the overall welfare of the team: no job is too small! 
-Someone who takes pride in the products and services offered at their place of work. 
-Someone who maintains an awareness of all product knowledge information and information on the history of the restaurant.
-Someone who enjoys crushing every service.

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Operate the shared restaurant kitchen and oversee all BOH Staff and the day-today food programs of Lardon, Union, and The Meadowlark
• Duties should drive sales, control costs & payroll, and uphold the service standards of the restaurant
• Knowledge of food cost management, portion control and inventory is imperative
• Assisting in the hiring and training of staff, plus ongoing training, coaching and development of kitchen staff
• Participation in high-level business decisions impacting the launch and ongoing success of the business
• Oversee menu development
• Purchasing, inventory management and control.
• Reduce waste, uphold sustainability standards
• Elevate food quality and service standards
• Meeting or exceeding budgeted labor and other cost centers
• Overseeing the inventory and ordering of food and supplies
• Accurate menu recipe costing, sourcing, pricing, comparative analysis
• Assist in all aspects of back of the house operations
• Lead and direct production of prep team and cooks
• Maintain and uphold sanitation standards and overall general cleanliness
• Assemble all dishes efficiently and thoughtfully per chef teams instruction
• Work as an integral part of the chef team in a positive and collaborative fashion
• Communication and establishment of dish pars
• Knowledge of all culinary functions in the kitchen
• Trouble-shooting any problems that may arise
• Enforcing strict health and hygiene standards in the kitchen
• Responsible for following HAACP guidelines as collaborated by BOH management.
• Station maintenance and cleanliness
• Maintain a positive, pleasant, attitude every shift
• fostering positive relationships with our staff, vendors and clientele
• possess the ability to jump in and help those around you. Team player mentality.
• Other duties as assigned

Required Experience and Skills:

• Three years of experience asChef de Cuisineor SOUSChef with high volume.
• Experience making charcuterie, salumi and cured meats
• Ability to work ~50 hours per week, depending on business need
• Expertise with inventory management systems, google, excel, quickbooks, POS, scheduling software
• Culinary knowledge and skills
• Must have office expierence with excel, and other computer inventory managment / reporting systems
• Organizational skills and multi-task oriented
• Available to work various shifts, weekends and holidays.
• Ability to walk and stand during entire shift.
• Ability to continuously reach, bend, lift, carry, stoop and cut.
• Ability to remain stationary for long periods of time.
• Frequent washing of hands
• Ability to lift 50 lbs.
• Hazards may include, but are not limited to, cutting, burning, slipping, tripping

We offer great benefits:

• 5 day workweek, 2 Days off in a row
• 12 days PTO
• Health and Dental Insurance
• Sick days
• Manager perks and dining discounts