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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
employee dining
Performance bonus
Annual performance review
Merit increase opportunity
Job Description
Black Briar is a distinguished American restaurant located in the vibrant West Loop neighborhood of Chicago. As a creative dining establishment anchored by an open coal grill, a serious raw bar, and ingredient-first cooking, Black Briar seeks to deliver an authentic Chicago tavern soul through a menu that is both refined and approachable. The restaurant is led by Chef Jimmy Papadopoulos, whose vision centers around crafting dishes that earn their place in a city known for high culinary standards. Black Briar is committed to building a permanent kitchen and a dedicated team that upholds a culture of quality, consistency, and... Show More
Job Requirements
- Minimum of 5 years of progressive kitchen leadership experience
- At least 2 years as a Chef or Chef de Cuisine in a full-service, high-volume concept
- Valid City of Chicago and State of Illinois Food Sanitation License
- Proficiency with kitchen management systems
- Ability to work hands-on in a fast-paced kitchen environment
- Strong leadership and team development skills
- Experience with live-fire cooking techniques preferred
Job Qualifications
- Minimum of 5 years progressive kitchen leadership experience
- At least 2 years as a Chef or Chef de Cuisine at a full-service, high-volume concept
- Experience with live-fire cooking methods such as coal, wood, or open-flame preferred
- Familiarity with raw bar operations is a plus
- Proven financial accountability including food cost management and inventory discipline
- Strong leadership skills focused on team development
- Valid City of Chicago and State of Illinois Food Sanitation License
- Proficiency with kitchen management systems and basic computer applications
- Experience in the Chicago market or comparable high-standard markets preferred
Job Duties
- Oversee full back-of-house operations across all service periods including prep, line execution, breakdown, and sanitation
- Ensure daily follow-through on all back-of-house systems to the standard set by the Chef/Owner
- Maintain food quality, consistency, portioning, and presentation by tasting, touching, and verifying every shift
- Manage kitchen labor through scheduling, phasing, and real-time adjustments based on volume and projection
- Monitor food cost performance with bi-weekly inventory, waste reduction, and creative use of surplus product
- Oversee receivables check-in and daily prep and pre-shift readiness
- Maintain equipment, enforce utility discipline, and ensure kitchen safety compliance with City of Chicago and State of Illinois health and sanitation standards
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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