Good Eats Group is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, global Epicurious inspired partnership between the owners throughout their various restaurant concepts. Staying true to their culinary roots, Mac & Martin’s vision offers show stopping cuisine in a casual, hip, and welcoming environment. Our culture is dedicated to embracing every team member and guest in creating memories of life through curating guest experiential journeys while they visit. This all-inclusive approach of individual spirited managers our at the core of the group and we are poised to align with a strategic partner who sees and appreciates the vision for our next chapter.
BURGER BAR Chicago The staple of the Good Eats Group brands. As the name suggests, Burger Bar Chicago features craft USDA Prime ½# burgers and craft beer with several fun, contemporary menu items to fill in the gaps. Burger Bar Chicago is the first Prime Burger, Burger restaurant in America. Let us get started by sipping on our exclusive “1837 Red Ale”. The food is fresh, interesting, and delicious. These are hand-crafted unique burgers using fresh, wholesome, politically correct proteins such as chicken, turkey, pork, shrimp, tuna and American hormone and antibiotic-free USDA prime ground beef. Snacks and sides are a significant part of the menu with choices such as fresh-cut Truffle Fries, Sweet Potato Tots, Bacon Lollipops, grilled Sassy Wings, our famous Fried Pickles and three varieties of incredible Mac and Cheese. Large chopped salads and hand-spun shakes round out the food experience at Burger Bar. Cool, edgy, fun, and inviting, Burger Bar Chicago serve simple but unique familiar foods with an urban twist that anyone can sink their teeth into. Do not forget our exclusive, Good Eats Group “1837 Red Ale” that received 4.3 rating in the Beer Advocate.
Join the group that focuses on Guest Experiential Journeys to Create Memories of Life. Good Eats Group is lighting up the South Loop. Below our a listing of some of our Awards & Accolades:
Good Eats Group “Best New Business Near South Planning Board City of Chicago” Time Out Finalist for all locations Foodservice Industry News Showcase Rewards Network – Best Partner Feature Trust20 – Partner Showcase The 22 Best Reservations for Chicago – Michigan Avenue Magazine
Burger Bar Chicago “Best New Burger Restaurant Chicago” - “Top Burger” – Chicago Burger Review “Best Burger Restaurant Chicago” – Chicago Best “Best Fried Pickles Chicago” – Red Eye “Steakhouse Stacker” – Reader “Best Vegetable Burger Chicago” – Vegetarian Society of Chicago and Illumine Magazine 2015 “Best and Most Outrageous Burger Restaurant Illinois” – Yahoo Travel Top 38 in the Globe – Burger Business “Best Mac & Cheese” – Chicago Tribune “Hot & Smokey mixes my two favorite things and does it well” – The Chicago Burger Review “10 Best Thanksgiving Burgers in the Country” – Burger Business Time Out LOVE - Award Winner TRAVEL CHANNEL – FOOD PARADISE TASTY TAVERNS July 2020 Top 15 Best Burgers Chicago – Four Square 2021 The 22 Best Reservations for Chicago – Michigan Avenue Magazine 2021
Key partner with senior management in day-to-day operations and an opportunity to collaborate in this showcase restaurant. Supply Culinary lead assuming co-responsibility for all food planning, ordering, preparation, production, labor, quality & cost controls for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture, concept vision and curate the development of all team members.
ESSENTIAL FUNCTIONS
Ü Co-support in the hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with established quality and productivity standards, cost controls, and forecast needs
Ü Listen actively and communicate clearly while interacting with guests to promote food products and directing team member activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary & guest engagement teams
Ü Collaborate on the service style, guest engagement, menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest’s budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes.
Ü Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Ü Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Ü Special projects and assignments for continuous improvement.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
- Assist Chef & General Manager in daily operations, cultivating team member development
- Estimating annual food budget, creating event offerings and drive food sales through all revenue channels
- Observe the latest trends in food presentation/pricing and menu offerings
- Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations
- Maintain team member schedule for proper resource allocation based on business volume
Repair or report any equipment in need of repair or replacement to
Chef & General Manager
- Perform other duties as requested, such as VIP parties and team meeting meetings
- Participate in the Manager-on-Duty Program as designated by the General Manager
PHYSICAL REQUIREMENTS:
Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, 50+ Physical Activity Frequency
Sitting Frequent
Walking, climbing stairs Frequent Crouching/Bending/Stooping Occasional Reaching Occasional
Grasping Occasional
Pushing/Pulling Rare
Near Vision Constant
Far Vision Frequent
Hearing Constant
Talking Constant
Smell Constant
Lifting/Carrying (# lbs.) Occasional– 50+lbs
Travel Rare
OTHER DUTIES
Assimilate into the Good Eats Group culture through collaboration, understanding, supporting, inclusion and participating in all element’s management training and leadership guidance. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by Good Eats Group from time to time, is essential to the successful performance of this position.
SAFETY REQUIREMENTS
OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:
D Safety Shoes (slip resistant)
D Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)
D Back belts for heavy lifting
D Aprons
Team members will be trained in the proper use and care of assigned SERV Safe and Food Service Sanitation Certification. All team members to be hold active SERV safe, Food Service Sanitation, Allergan certificates. It is your responsibility to report defective, damaged or lost equipment that does not fit properly, to your Chef & General Manager.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles):
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Ø Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.
Ø Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ø Extensive knowledge of food products, standard recipes, and proper preparation.
Ø Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
Ø Ability to read, write, speak English to comprehend and communicate job functions.
Ø Ability to safely operate complex food preparation machinery.
Ø Ability to work in confined spaces
Ø Ability to supervise a large team and accomplish goals on a timely basis.
Ø Ability to work in an environment with extreme temperature ranges (hot and cold).
Ø Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
Ø Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
Ø Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.
Ø Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
Ø Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
QUALIFICATION STANDARDS EDUCATION
Four-year college degree in related field preferred. Culinary Degree preferred
EXPERIENCE
At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized operation.
LICENSES OR CERTIFICATES
Must be able to obtain state health department certificate for food safety, sanitation. Hold a current SERV Safe and BASSET Certifications. CPR/First Aid certification required.
GROOMING
All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
OTHER
Additional language ability is strongly preferred.
NOTICE:
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
Experience