Whole fish, open flame, and a kitchen you help build. Resteraunt opens in Orland Park this November — a full-service seafood restaurant built around whole fish cooked to order. Guests choose their fish at the counter and we cook it the way they want it: grilled, fried, baked, or Singari-style with tomato, pepper and herbs. It's not a style many kitchens around here cook, and we need a chef to lead it. What you'll own: the kitchen, start to finish. Menu execution and consistency, food cost and waste, receiving and inspecting fresh fish daily, input on the kitchen build-out, hiring and training a brigade of about twenty, health and safety, and the standard that leaves the pass on every plate. What we're looking for: five or more years in professional kitchens, at least two as Executive Chef or Sous. You can butcher and cook whole fish with confidence and you know what fresh looks and smells like at delivery. You can build a prep list, run a line on a Saturday night, and teach a green cook without losing your temper.