Chef de Cuisine

Chef de Cuisine 

The Radicle is a coastal Italian restaurant in Logan Square focusing on pizza, raw bar, whole-animal cooking, and Midwest sourcing filtered through the coast of Le Marche and beyond. We work hand in hand with Chef Joe Frillman's family farm located in southwest Michigan that drives the menu seasonally. We’re looking for a Chef de Cuisine to lead the kitchen day to day: someone who cooks with real conviction, runs a tight and profitable operation, and makes the people around them better.

The role

• Work a station every service. This is a hands-on position; you lead from the line.
• Own food and labor costs. Build smarter prep, tighten ordering and waste, write schedules that fit the business, and drive both numbers down without cutting corners on the plate.
• Keep the food captivating. Collaborate on menu development, hold the standard on every dish, and keep the menu exciting through the seasons.
• Lead the team. Train, develop, and motivate cooks; set the tone for a kitchen people want to work in and stay in.

Schedule

• 5 days a week. We’re closed Monday and Tuesday.
• Service runs 5–10pm Wednesday through Friday, and 3–10pm Saturday and Sunday.

What we offer

• Paid vacation
• Health insurance after 90 days
• 401(k) with a 4% match after one year
• Educational travel opportunities
• Partnership opportunity for the right candidate with tenure
• Relocation/moving expense reimbursement with tenure

What we’re looking for

• 3+ years in a similar leadership role (CDC, or Sous Chef in a high-volume, chef-driven kitchen)
• A track record of managing food and labor costs with real results
• Strong pizza, pasta, or coastal Italian background is a plus
• Food Handler certification
• Calm, clear, and steady under pressure, with a genuine interest in teaching
• We are looking for a true leader that can push through when things get challenging