Careers

Sous Chef

As chefs and artists at Oak Park, we strive to find ways to showcase new techniques, great products and consistent execution. We are passionate about education, inspiration, and innovation. As a Sous Chef, you will be responsible for being a leader who upholds these principles. This may mean ensuring team members are assisting each other when others are “in the weeds”, running food to a table, or giving support to the Porters at the end of the night.

With Oak Park being a seasonally focused restaurant, and dedicated to partnering with local farmers, this position also requires the drive and execution of bringing in and creating with the best possible ingredients; from locally raised animals to cheeses and other produce. This includes working in our on-site garden to maintain, harvest, and process our own vegetables and herbs. Other responsibilities of the Sous Chef include, but are not limited to:

• Preparing and executing dishes in line with the menu and concept of the restaurant, maintaining quality and consistency
• Overseeing food production during service and assisting with plate presentation to ensure high quality standards
• Collaborating with the front-of-house staff to ensure a seamless dining experience for customers
• Ensuring compliance with all health and safety regulations in the kitchen, and throughout the restaurant
• Participating in the hiring, training, and management of the culinary staff
• Assisting in creating and maintaining inventory and ordering necessary supplies
• Helping manage food cost, labor cost and inventory to meet budget goals
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Executing the duties of the Executive Chef in their absence

The qualifications we seek in our top applicants will be:

• A minimum of 3-5 years of experience as a Sous Chef or Chef de Partie in a fine dining restaurant
• Strong communication and leadership skills and ability to manage and motivate a team
• A strong understanding of financial management, including budgeting and financial reporting
• Excellent culinary skills with a strong understanding of flavor and technique
• A strong ability to work under pressure in a fast-paced kitchen environment
• Proven experience in cost control and inventory management
• A strong understanding of local health and safety regulations
• The ability to work a flexible schedule, including nights, weekends, and holidays
• A degree in Culinary Arts or related field is preferred

Chef de Partie

The role of the Chef de Partie is vital to the restaurant. It requires a high level of discipline, cleanliness, and organization to ensure that all dishes are prepared safely, timely, and consistent with the restaurant’s and Executive Chef’s quality standards. The ability to multitask in a fast-paced environment is critical to the success of this position. Other responsibilities of the Chef de Partie include, but are not limited to:

• Preparing and cooking high-quality dishes according to the standards set by the Executive Chef, with a focus on consistency, quality, and presentation
• Assisting with planting, maintenance, and harvesting of the on-site culinary garden
• Collaborating with other kitchen staff to ensure smooth and efficient kitchen operations
• Following strict health and safety regulations, including sanitation and food handling
• Maintaining a clean and organized working environment
• Continuously learning and improving your skills
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Assisting with inventory management as requested
• Being familiar with basic cooking methods, ingredients, equipment, and procedures
• Consistently meeting productivity and quality standards

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a Chef de Partie or Line Cook in a fine dining restaurant or similar establishment
• A strong knowledge of cooking techniques, ingredients, and equipment
• A strong attention to detail and organizational skills
• A strong understanding of local health and safety regulations
• The ability to be cross trained for multiple workstations in the kitchen
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays

Bartender

The Bartender plays an essential role in the pace of service within the restaurant. Our bar is literally at the heart of our dining area! The position requires a combination of bartending skills, customer service, and knowledge of wine and spirits. Other responsibilities of the Bartender include, but are not limited to:

• Preparing and serving a variety of drinks, including classic cocktails, specialty cocktails, spirit-free cocktails all in line with the Bar Manager’s concept and vision
• Providing full dining service to our guests and be prepared to offer advice, including drink recommendations and pairings
• Following proper pouring techniques and safety regulations
• Ensuring all bar operations run smoothly and efficiently
• Keeping the bar clean and well-stocked and assisting with inventory management
• Demonstrating a strong understanding of the menu and the restaurant's concept and theme in order to provide detailed descriptions of menu items, make personalized recommendations, and accommodate guests with dietary restrictions
• Collaborating with kitchen staff to ensure a seamless dining experience
• Continuously checking in on guests to ensure satisfaction and handling any concerns
• Accurately handling cash, credit, and debit card transactions, and making correct change
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Participating in the training of new bartenders
• Assisting with other FOH roles as needed
• Ensuring compliance with all state and local laws and regulations regarding alcohol service and sales
• Participating in special events, wine tastings and other promotions as needed

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a bartender in a fine dining restaurant or similar establishment
• A strong knowledge of mixology, wine, and spirits
• Excellent customer service and communication skills
• The ability to work well under pressure and multitask in a fast-paced environment
• A strong understanding of state and local laws and regulations regarding alcohol service and sales
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays

Pastry Cook

As with all departments in our restaurant, desserts and pastries play a major role in defining who we are. The Pastry Cook will be responsible for executing high-quality desserts, according to the standards set by the Executive Pastry Chef, in a fast-paced environment. Other responsibilities of the Pasty Cook include, but are not limited to:

• Preparing and creating high-quality pastries, desserts, and baked goods according to the standards set by the Executive Pastry Chef, with a focus on consistency, quality, and presentation
• Collaborating with other pastry staff to ensure smooth and efficient pastry operations
• Being familiar with pastry methods, ingredients, equipment, and procedures and keeping up with trends and techniques
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Following strict health and safety regulations, including sanitation and food handling
• Maintaining a clean and organized working environment
• Consistently meet and exceed productivity and quality standards

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a Pastry Cook in a fine dining restaurant or similar establishment
• A strong knowledge of pastry techniques, ingredients, and equipment
• A strong attention to detail and organizational skills
• A strong understanding of local health and safety regulations
• The ability to be cross trained for multiple workstations in the kitchen
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays

Porter

We have the highest respect for the role of the Dishwasher, which is why we have given this position the title of Porter. They keep our operations running smoothly. The Porter is responsible for maintaining a clean and organized dishwashing area and kitchen. The position requires attention to detail, physical stamina, and ability to multitask in a fast-paced environment. Other responsibilities of the Porter include, but are not limited to:

• Operating the dishwashing machine, including loading, running, and unloading dishes
• Scraping, rinsing, and sorting dishes and utensils, and placing them in the appropriate racks for washing
• Following strict health and safety regulations, including sanitation and food handling
• Maintaining cleanliness and organization of the dishwashing area, including washing and sanitizing sinks, counters, and equipment
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Working in close collaboration with other kitchen staff and assisting with any task

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a Porter or Dishwasher in a fine dining restaurant or similar establishment
• A strong attention to detail and organizational skills
• A strong understanding of local health and safety regulations
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays

Server

The role of the Server is crucial in curating an exceptional guest experience. Servers create and maintain the trust our guests have with the restaurant and are the first line of defense when issues arise at a table. The position requires a combination of customer service, knowledge of food and wine, the ability to multitask in a fast-paced environment, and keen attention to detail. Other responsibilities of the Server include, but are not limited to:

• Providing exceptional customer service by greeting guests, taking orders, and making recommendations for food and wine
• Demonstrating a strong understanding of the menu and the restaurant's concept and theme in order to provide detailed descriptions of menu items, make personalized recommendations, and accommodate guests with dietary restrictions
• Collaborating with kitchen staff to ensure a seamless dining experience
• Continuously checking in on guests to ensure satisfaction and handling any concerns
• Accurately handling cash, credit, and debit card transactions, and making correct change
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Participating in the training of new servers
• Assisting with other FOH roles as needed
• Maintaining a clean, safe, and organized environment
• Adhering to all health and safety regulations

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a Server in a fine dining restaurant or similar establishment
• A strong knowledge of food, wine, and service etiquette
• Excellent customer service and communication skills
• A strong attention to detail and organizational skills
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays

Hostess/Host

As the first point of contact for our guests, the Hostess or Host plays a crucial role in our cycle of exceptional service by creating a welcoming atmosphere. This role requires excellent communication and organizational skills as well as the ability to multitask in a fast-paced environment. Other responsibilities of the Hostess or Host include, but are not limited to:

• Greeting guests as they arrive and seating them in a timely manner
• Managing reservations and waitlists efficiently to ensure smooth service
• Answering the phone and assisting with guest inquiries
• Demonstrating a strong understanding of the menu and the restaurant's concept in order to provide detailed descriptions of menu items and accommodate guests with dietary restrictions
• Maintaining cleanliness and organization at the host stand and throughout the restaurant
• Handling company property with care and proper use to prevent injury and/or damage of equipment and supplies
• Assisting with other FOH roles as needed
• Assisting with other FOH roles as needed
• Adhering to all health and safety regulations

The qualifications we seek in our top applicants will be:

• A minimum of 2-3 years of experience as a Hostess or Host in a fine dining restaurant or similar establishment
• Excellent customer service and communication skills
• A strong attention to detail and organizational skills
• The ability to lift approximately 50lbs
• The ability to work a flexible schedule, including nights, weekends, and holidays