Hot Chi is a hip-hop-loving, instagram-forward, fun-loving gang that works hard and gets busy with a menu that is inspired by Nashville style Hot Chicken.

What brings us together?

A passion for serving others.

We are hiring for our second location! This is part of a brand new food hall in the Old Post Office building, 433 W Van Buren St.

All crew will work together behind a counter, serving building tenants & downtown Chicagoans.

Crew members will have multiple roles. These roles vary from Cashier, Food Expeditor, Prep cook and Line cooks.

Our Cashiers welcome guests, talk colorfully and confidently about the menu, and take orders in a fast paced environment.

Expeditors are expected to be the conductors of the kitchen. Their role involves managing the accuracy and timing of each order. The expo will also package and announce orders to the guests.

Line cooks & Breaders are expected to operate the fryers and plate menu items to order in a fast paced environment.

Prep cooks will be responsible for preparing several food items and ensuring line cooks remain stocked as necessary.

People that work at Hot Chi: Highly caring, accountable people with a strong work ethic & strong interest in building relationships with guests.

As a Hot Chi team member you..

CARE about other human beings

CARE about accountability

CARE about quality

CARE about cleanliness

CARE about being amazing teammates

People who are happy at Hot Chi are committed and hard-working, they like being part of a close-knit team and also enjoy the excitement that comes from working under pressure. We hope to find team-oriented people who want to be with us long-term and who may be interested in growing their skills and responsibilities in a fast-paced company.

• Will need a valid Food Handler Certification for this role.

• Must be able to frequently lift and carry up to 50 lbs.

• Must be able to stack, walk and move during entire shift including frequent bending and stooping.

Because team members heavily rely on each other during any given shift, we used a pooled tip system where all gratuity is shared.