Evening Research Chef Jobs (NOW HIRING)

ABOUT CLASS ACT

The Restaurant + Speakeasy

Class Act is an intimate fine-dining restaurant in Chicago's Bucktown neighborhood, where dinner unfolds as a convivial dinner party around a single 16-seat communal table. Helmed by James Beard Award Semifinalist and Forbes 30 Under 30 Chef Nicolai Mlodinow, our kitchen sends out an ever-evolving, avant-garde tasting menu built on bold flavors and playful storytelling .Imaginative wine, spirit, and spirit-free pairings flow throughout the evening, which guests can carry into Nightcap, our intimate in-house speakeasy also open to non-dinner guests. The result is a place where ambitious cooking and genuine human connection share the table every night.

Founders Chef Nicolai Mlodinow and Tech Executive & Entrepreneur Shreena Amin are committed to crafting magical hospitality experiences that bring people together and cultivate joy. Chef Nicolai trained at some of Chicago’s top Michelin Star restaurants, and hosted the popular Class Act popup out of his home for over 2 years. Shreena is a seasoned business professional and former founder with 10+ years of early stage & growth tech experience and 3 successful exits. Chef Nicolai and Shreena combine culinary excellence and creativity with business discipline and entrepreneurial acumen. You’ll join a seasoned culinary, beverage, and hospitality team dedicated to creating a world-class dining destination rooted in a sense of connection and belonging.

The Chef de Tournant role will be focused on prep work and supporting menu research and development. The Chef de Tournant will be mentored by Chef Nicolai. The individual will work closely with a tight-knit culinary and beverage team committed to crafting a world class dining experience night in and night out. With continued development and growth, the Chef de Tournant will have opportunities to participate in service and contribute directly to new menu development. We are looking for someone who is hard working, curious, caring, and eager to learn.

• Execute all prep work with precision, consistency, and exceptional attention to detail to meet the standards set by the kitchen.
• Manage mise en place and ensure all ingredients and components are prepped and ready ahead of service.
• Maintain a clean, organized, and sanitary workstation at all times, upholding the restaurant's cleanliness and organization standards.
• Participate in R&D sessions, contributing ideas and supporting the team in developing and testing new dishes and techniques.
• Assist with service on a rotating basis, gaining hands-on experience on the line and learning the rhythm and execution of fine dining service.
• Collaborate with the team to refine and enhance techniques, recipes, and dishes.
• Actively learn from senior team members — engage with new techniques, ask questions, and apply new knowledge to your work.
• Troubleshoot and problem-solve in real time to keep prep and service running smoothly.
• Contribute to a positive, professional, and energetic kitchen culture.

Qualifications

• Experience in elevated dining, Michelin-starred or highly acclaimed restaurants preferred.
• Strong foundational knife skills and a working knowledge of advanced cooking techniques and kitchen tools.
• Demonstrated ability to execute prep work with precision, consistency, and speed.
• Strong understanding of kitchen operations and food safety.
• Familiarity with mise en place discipline and the ability to manage a station independently.
• Ability to work efficiently and accurately in a fast-paced, high-pressure environment.
• Exposure to or genuine curiosity about avant-garde and modernist culinary techniques is a plus.

Personal Characteristics

• Passionate. You are unrelenting in the pursuit of giving the guests the best possible night through food, beverage, and hospitality..
• Curious. You have an intense interest in new ideas, how they can be executed, and their underlying mechanism.
• Creative. You enjoy making novel boundary pushing food.
• Systematic. You enjoy organizing, tracking, and testing culinary experiments.
• Exceptional attention to detail. You notice and sweat the small stuff.
• Exceptional organizational skills. You develop systems and processes that make the kitchen run smoothly.
• Adaptable. You can adapt to both new culinary trends/techniques as well as ways to apply them to the restaurant's menu.
• Problem solver. You figure it out.
• Self-starter. You don’t need to be told what to do. You figure out what needs to be done and get to it.
• Strong work ethic. You are willing and excited to go above and beyond to deliver top tier hospitality.
• Hustle & grit. You’re undeterred by unpredictability and demands of working in a kitchen and bar. You can adapt or persevere through any situation.
• Team oriented. You embrace your role on a team and collaborate seamlessly with others.

The restaurant and speakeasy will be open 5 days a week from 5pm to 1am. The role will work pre-service, service, and post service.