Bazaar Meat- Chicago: Receiver Hiring Event

Position Summary:The first responsibility of your daily routine involves some side work: check all fire exits for violations and to use our KoolMax system to record and log temperatures in every refrigerator in the kitchen to ensure that there have been no problems overnight.

You will also use the KoolMax to log temperatures of one ingredient in every refrigerator plus all vacuum-bagged ingredients, to ensure that their storage temperature meets Chicago Health and Safety Code.

Additionally, you will light the fires in our ovens every day at 8am, receive and store our wood and charcoal fuel, assist with errands as requested by the A.M.

sous chef, and return all empty carts to the warehouse at the end of your day.

Ambassador of TFG GRG Culture:Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner.

Lead by example.

Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.

Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.

Create a positive work environment by demonstrating no tolerance for negative behaviors.

Welcome new ideas and seek feedback from team by asking questions.Essential Duties and Responsibilities:Chill, store, label and date all production according to health department guidelines and Bazaar standardsSchedule your break at an appropriate time and communicate with your co-workers and managers who will be covering your duties during that time.Must love and support your team!

You are literally the glue that holds a very complicated machine togetherComply with established sanitation standards, personal hygiene and health standardsStore food properly and safely, marking date and time according to health department regulations and Bazaar standardsCommunicate with sous chefs and line cooks constantly about the condition of the restaurant’s inventoryMaintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparationMonitor and minimize waste and actively work to maximize profitabilityApproach every day with an aggressive, pro-active, “can-do” attitude and calm, competent professionalismDesired Qualifications:Prefer one to three (1-3) years of work experienceMust be able to routinely life 50lbs of weightOrganized and able to work in a fast paced, high-pressure environment and be well aware of good sanitation principles and health department proceduresHas a great positive attitude and above all a team playerPosition Summary:The first responsibility of your daily routine involves some side work: check all fire exits for violations and to use our KoolMax system to record and log temperatures in every refrigerator in the kitchen to ensure that there have been no problems overnight.

You will also use the KoolMax to log temperatures of one ingredient in every refrigerator plus all vacuum-bagged ingredients, to ensure that their storage temperature meets Chicago Health and Safety Code.

Additionally, you will light the fires in our ovens every day at 8am, receive and store our wood and charcoal fuel, assist with errands as requested by the A.M.

sous chef, and return all empty carts to the warehouse at the end of your day.Ambassador of TFG GRG Culture:Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner.

Lead by example.

Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.

Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.

Create a positive work environment by demonstrating no tolerance for negative behaviors.

Welcome new ideas and seek feedback from team by asking questions.Essential Duties and Responsibilities:Chill, store, label and date all production according to health department guidelines and Bazaar standardsSchedule your break at an appropriate time and communicate with your co-workers and managers who will be covering your duties during that time.Must love and support your team!

You are literally the glue that holds a very complicated machine togetherComply with established sanitation standards, personal hygiene and health standardsStore food properly and safely, marking date and time according to health department regulations and Bazaar standardsCommunicate with sous chefs and line cooks constantly about the condition of the restaurant’s inventoryMaintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparationMonitor and minimize waste and actively work to maximize profitabilityApproach every day with an aggressive, pro-active, “can-do” attitude and calm, competent professionalismDesired Qualifications:Prefer one to three (1-3) years of work experienceMust be able to routinely life 50lbs of weightOrganized and able to work in a fast paced, high-pressure environment and be well aware of good sanitation principles and health department proceduresHas a great positive attitude and above all a team playerWhat to prepare Complete application online prior to attending Preferred dress codeBusiness casual (dress pants/skirt, button down/blouse, optional tie)About Bazaar Meat Chicago José Andrés’ ThinkFoodGroup, in partnership with Chicago’s Gibsons Restaurant Group, brings to life Bazaar Meat, Bar Mar, & Café by the River in the new Bank of America Tower at 110 N.

Wacker.

This joint venture represents an unprecedented pairing of Gibsons Restaurant Group’s Lombardo family with the two-Michelin star Chef Andrés, combining the culinary ingenuity of his ThinkFoodGroup with the operational expertise of the Gibsons team.

TFG and GRG are collaborating to bring diners an unmatched level of hospitality and an authentic culinary experience.Bazaar Meat is a wild and wonderful celebration of the carnivorous, in all its forms.

Guests at Bazaar Meat are invited to begin their evening with cocktails at Bar Mar and then progress upstairs to the extraordinary dining room, which takes open kitchens to the next level —from the dramatic fire kitchen with wood grills and rotisseries to the raw bars for ceviches, carpaccios and tartares.Bar Mar is the ultimate gathering place to enjoy a drink and some light fare, whether as a start to the Bazaar Meat dining adventure or on its own as the perfect way to begin or end an evening.

Cocktails here are pure wizardry, equal parts dazzling and delicious.

What is a hiring event?Think of it like a job fair, but for one company and more personal.

Hiring events are a great way for employers to fill multiple roles quickly.

Hiring is a human process, and they would like to meet you to see if you’re a fit!