Boeufhaus is seeking a talented and experienced Line Cook to be a part of our growing team.
- Minimum of 5 years experience in a fast paced kitchen
- Strong knife skills a must
- Ability to run garmo, grill and sauté stations independently
- Possess a positive attitude, a willingness to learn and grow, and be a team player
- Clean, organized and team oriented
- Willingness to learn and follow direction
Boeufhaus, a French and German inspired brasserie, nestled on the border of the Ukrainian Village and Humboldt Park discreetly opened April 9, 2015. Owned by Chefs Brian Ahern and Jamie Finnegan, years of preparation led them to realize they wanted the opening to be a sincere gesture to neighbors and local foodies first. Boeufhaus is the coalescence of old world culinary techniques and contemporary style serving responsibly raised animals and artisanal products—providing a fresh take on classic farm to table fare. And while meat is at the core of the Boeufhaus experience (Boeuf, French for “beef” and Haus, German for “house”), the menu created by Chef Ahern is both balanced and seasonal.
Competitive pay, insurance benefits, paid time off and a work-life balance.
www.boeufhaus.com
