Chef

ABOUT NEWS BAR

News Bar is a new owner-operated neighborhood tavern in downtown Chicago, opening in Spring 2027. Founded by Seth and Betty Blumenthal, News Bar is an independent hospitality project. Seth is also a co-founder and partner of Lemon, the nationally recognized cocktail bar and music venue in West Town, where he remains actively involved.

Located in the River North / Gold Coast area, News Bar is being built around a simple idea: old-fashioned hospitality, classic cocktails executed to a high standard, and better-than-expected bar food. Our kitchen will be small, efficient, and focused, with a menu of approximately 10–12 elevated Chicago bar classics with a twist, and maybe a wildcard or 2.

News Bar will be owner-operated and owner-led. Ownership will be actively involved in service, beverage development, training, and daily operations. During the opening years, the Managing Partner will also serve as General Manager and Beverage Director, working directly alongside the Chef to build the food and beverage program from the ground up.

We’re looking for a Chef who wants to help build something that lasts. This is an opportunity to own a culinary program, establish kitchen culture from day one, and work directly with ownership in a collaborative environment.

POSITION SUMMARY

The Chef is responsible for leading all kitchen operations at News Bar. This includes menu development and execution, food quality, staffing, scheduling, ordering, inventory management, food cost control, sanitation, and team development.

This role is ideal for a talented Sous Chef, Chef de Cuisine, Kitchen Manager, or similar kitchen leader ready to take ownership of a focused, high-quality culinary program. While the kitchen is intentionally small, expectations for execution, consistency, and hospitality are high.

Success in this role requires strong cooking fundamentals, excellent organizational skills, thoughtful leadership, and the ability to build systems that allow the kitchen to operate consistently without constant ownership involvement.

The Chef works closely with ownership and serves as the primary leader of the kitchen team.

RESPONSIBILITIES

Opening & Concept Development

• Opportunities to participate in kitchen design, equipment selection, workflow planning, and operational setup during pre-opening
• Collaborate with ownership to develop and refine menu items, recipes, prep systems, and kitchen procedures
• Participate in hiring, onboarding, training, mock services, and opening preparations
• Develop recipe documentation, prep guides, station organization, and kitchen standards

Kitchen Operations

• Lead daily kitchen operations and service
• Execute and maintain food quality, consistency, and presentation standards
• Develop and maintain prep systems and production schedules
• Monitor ticket times, service flow, and kitchen organization
• Maintain Department of Health compliance and food safety standards
• Ensure proper maintenance and care of kitchen equipment
• Lead by example during prep and service

Team Leadership

• Recruit, interview, hire, train, and develop kitchen staff in collaboration with ownership
• Create kitchen schedules and maintain appropriate staffing levels
• Coach, mentor, and develop cooks at all levels
• Foster a professional, respectful, accountable kitchen culture
• Conduct ongoing training and performance coaching
• Work closely with the Lead Cook to build a kitchen capable of operating successfully during the Chef’s scheduled days off
• Participate in regular leadership meetings with ownership and Front-of-House leadership

Inventory, Cost Control & Administration

• Manage ordering, inventory, receiving, and vendor relationships
• Monitor food cost, waste, and product utilization
• Develop systems that improve consistency, efficiency, and profitability
• Maintain required records, logs, recipes, and documentation
• Communicate maintenance needs, staffing concerns, and operational opportunities to ownership

Menu Development

• Propose new menu items, seasonal changes, and specials consistent with the News Bar concept
• Balance creativity with operational simplicity, repeatability, and profitability
• Collaborate with ownership on menu development and beverage pairings
• Support private events, large group functions, and catered food offerings as the business grows

WHO WE’RE LOOKING FOR

We’re looking for someone who enjoys building as much as cooking. You probably have experience in a strong kitchen where standards mattered and systems were taken seriously. You’re organized, calm under pressure, and enjoy helping other people improve. You understand that consistency, preparation, and leadership are just as important as creativity. You appreciate classic food executed exceptionally well. You’re excited by the challenge of taking familiar dishes and making them memorable without making them unnecessarily complicated. You enjoy collaborating with ownership, mentoring cooks, solving operational problems, and building a kitchen that guests and employees alike can count on. Most importantly, you’re looking for a place where you can put down roots, help shape the culinary identity of the business, and grow alongside it over the coming years.

QUALIFICATIONS

• Strong cooking fundamentals and attention to detail
• Experience in high-standard kitchens, preferably upscale casual, fine dining, chef-driven restaurants, or quality bar programs
• Demonstrated leadership and team development skills
• Strong understanding of food cost, inventory, ordering, scheduling, and kitchen systems
• Excellent organizational and communication skills
• Calm, professional leadership during busy services
• Commitment to hospitality, consistency, accountability, and continuous improvement

EXPERIENCE

• Previous kitchen leadership experience required
• Experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or similar role strongly preferred
• Illinois Food Service Sanitation Manager Certification (or ability to obtain)

SCHEDULE

• Full-time, salaried position
• Approximately 45–50 hours per week
• Five-day work week
• Evenings and weekends required
• Closed Mondays

COMPENSATION & BENEFITS

Salary: $60,000-$72,000, depending on experience.

Benefits include:

• Medical, dental, and vision insurance (following introductory eligibility period)
• Paid Time Off
• Shift meal
• Opportunity to join an opening leadership team
• Direct collaboration with ownership
• Development and ownership of the food program, executing the vision and keeping within reasonable boundaries and constraints given the style of program and concept

GROWTH OPPORTUNITY

News Bar is being built for the long term. We are looking for someone who wants to help establish the kitchen from the ground up, develop a strong team, and play a meaningful role in the growth of the business. As News Bar evolves, the Chef will have the opportunity to expand the culinary program, mentor future kitchen leaders, and continue shaping the direction of the business alongside ownership.

HIRING PROCESS

Qualified candidates should expect the following process:

• Resume review
• Screening and interview
• Tasting
• Final discussion with ownership
• Offer with start date reasonably prior to opening, there will be opportunities to begin working part time during the development phase.