Trabajos Chef & Cook en Chicago, IllinoisCrear alertas

Job Description Fast paced kitchen environment in need of a positive and creative attitude, able to work with others. Maintain cleanliness and a professional repertoire. Cook, prep, clean.

Job DescriptionDescription: Home Run Inn is looking for enthusiastic, hardworking, and reliable Pizza Makers to join our Full Service Restaurant in Little Village-Chicago! Position Summary: Perform the art of making delicious and great quality looking pizza according to SOP and recipes. Must be available to work weekends/evening shifts, as well as holidays. Opening (1030am-4pm) shift availability is required as well. Responsibilities: • Stock and prepare necessary food ingredients and dry goods needed for pizza preparation., • Read order tickets for appropriate ingredients to utilize., • Stretch and prepare edges of the pizza crust. Measure and apply ingredients to pizza., • Cook pizza by placing in oven, monitoring the cooking process, take pizza out of oven and slice., • Clean pizza ovens, meat tables and all food prep machine on a regular basis., • Move food and beverage stock when necessary and assist in inventory process., • Monitor quality of food and spoilage., • Rotate perishable stock items based on FIFO method of inventory., • Follow SOP’s of pizza preparation adhering to specified weights, measures, portioning techniques and safe food handling practices., • Follow specific SOP of dough handling regarding proper proofing time and stretching techniques., • Be able to perform opening and closing duties as assigned., • Use kitchen / cooking appliances and equipment., • Follow safety rules and keep work area in a clean and orderly condition., • Work from verbal and written orders, • Perform other related duties as assigned.Requirements:, • Constantly be able to lift, reach, bend and stoop., • Able to thrive in a Fast Paced environment., • Be able to work in a standing position for long periods of time (up to 5 hours)., • Frequently be able to safely lift bags, cases, and stack weight up to 50 pounds with assistance., • Must be at least 16 years of age or older to operate Kitchen Equipment, • Flexible schedule, including nights, weekends, and holidays. (4pm-close), • Basic understanding of Food Safety and Sanitation Practices, • Food Handler certification. (Obtain within 30 days of being hired) Home Run Inn Pizza is a fourth-generation family business that competes in both the restaurant and frozen food industries. Ideally you have one of our frozen pizzas in your freezer right now. Our primary goal at Home Run Inn Pizza is to be more than a participant in these industries. Our goal is to be a leader. We currently dominate the Chicago frozen pizza landscape, and we know exactly why. We’ve identified the key elements of our Chicago strategy and have decided it is time to become the leading tavern style pizza nationally! #HomeRunInn

Job Description We are seeking a Lead Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionWe are Stacked and Folded Social House, young, small, but BUSY!We are Stacked and Folded Social House, young, small, but BUSY!

Job Description We are currently seeking experienced Line Cooks to join our rapidly growing team! Line Cook Job Responsibilities: • Sets up and stocks food items and other necessary supplies., • Prepares food items by cutting, chopping, mixing, and preparing sauces., • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards., • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage., • Cleans and sanitizes cooking surfaces at the end of the shift., • Basic written and verbal communication skills in English, • Organizational skills, • Accuracy and speed in executing tasks, • Ability to work as a team member, • Follows directions and instructions, • High school diploma or GED, • Three to Five years of experience as a line cook, restaurant cook, or prep cook, • Certificate in Culinary Arts preferred, • Experience with various cooking methods and procedures, • Familiar with industry best practices Company DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion.\r\n\r\nOur Committment\r\nWe are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate.\r\n\r\nJoin Us\r\nWe invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table.\r\n\r\nVisit our website:

Job Description Job Summary: We are continuously hiring Grill Cooks to join our team. This role offers an opportunity for immediate consideration for qualified candidates and provides the chance to work in a fast-paced kitchen environment focused on quality and service. Key Responsibilities: • Prepare and cook grilled food items according to recipes and standards, • Operate and maintain grill equipment safely and efficiently, • Ensure food presentation, taste, and quality meet expectations, • Maintain the cleanliness and organization of the cooking and prep areas, • Previous grill cook or line cook experience preferred, • Ability to work in a fast-paced, high-volume kitchen, • Strong attention to detail and commitment to quality, • Reliable, punctual, and team-oriented, • Competitive pay, • Flexible scheduling opportunities, • Early pay access for qualified staff Equal Opportunity Employer (EEO): We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex, national origin, disability, or any other protected status. Company DescriptionAbout Jobletics Pro - Join a Team That Works With You! Jobletics Pro is a fast-growing hospitality staffing agency connecting hardworking professionals like you with top facilities nationwide. We work with hospitals, hotels, universities, event venues, corporate dining, and more, meaning consistent opportunities and real career growth. We specialize in food service, EVS, housekeeping, maintenance, retail, and hospitality roles. Whether you’re looking for flexible shifts, steady hours, or a long-term opportunity, we’ve got assignments ready for motivated and dependable team members. At Jobletics Pro, we move fast. We provide quick placements, competitive pay, and a supportive recruiting team that communicates clearly and makes sure your hours are tracked accurately. Our goal is simple, keep you working and help you succeed. If you’re reliable, professional, and ready to work, Jobletics Pro is ready for you.About Jobletics Pro - Join a Team That Works With You!\r\n\r\nJobletics Pro is a fast-growing hospitality staffing agency connecting hardworking professionals like you with top facilities nationwide. We work with hospitals, hotels, universities, event venues, corporate dining, and more, meaning consistent opportunities and real career growth.\r\n\r\nWe specialize in food service, EVS, housekeeping, maintenance, retail, and hospitality roles. Whether you’re looking for flexible shifts, steady hours, or a long-term opportunity, we’ve got assignments ready for motivated and dependable team members.\r\n\r\nAt Jobletics Pro, we move fast. We provide quick placements, competitive pay, and a supportive recruiting team that communicates clearly and makes sure your hours are tracked accurately. Our goal is simple, keep you working and help you succeed.\r\n\r\nIf you’re reliable, professional, and ready to work, Jobletics Pro is ready for you.

Job DescriptionBenefits/Perks * * * Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description High Point Residence – Chicago Northwest Chicago, IL 60634 Position: Senior Community Cook Hours: Full Time 3 days a week 7am-7pm and every other weekend availability needed. Join Our Team! We are seeking a dedicated Senior Community Cook to join our dining services team. In this role, you will work closely with the Dining Services Director to prepare nutritious, high-quality meals for our residents while maintaining the highest standards of cleanliness and food safety in compliance with state and federal guidelines. Key Responsibilities: * Prepare meals according to menus, resident needs, and dietary regulations. * Follow all federal, state, and local food preparation and sanitation standards. * Maintain cleanliness and organization in the kitchen and dining areas. * Work collaboratively with the Dining Services Director and team members to ensure a positive dining experience for residents. Qualifications: * Previous cooking experience, preferably in Independent, Assisted, or Supportive Living communities. * 18 years of age * High school diploma or equivalent, with completion of required state training. * Valid Food Handler’s Permit (per state requirements). * Experience working with older adults is preferred. * Compassion for and a genuine desire to serve seniors. * Ability to work both independently and as part of a team. * Strong communication skills to interact effectively with residents, families, staff, and vendors. * Must meet all health requirements and pass a background check. * Flexibility to work weekends and holidays as needed. Why Join Us? At High Point Residence, we value teamwork, compassion, and excellence in service. You’ll have the opportunity to make a meaningful impact in the lives of our residents while working in a supportive and friendly environment. We are proud to be an Equal Opportunity Employer and welcome applicants from all backgrounds, without regard to race, ethnicity, gender, veteran status, disability, or other protected classes.

Job Description Job Title: Cook / Attendant Location: All-Inn, Morton Grove, IL Employment Type: Full-Time / Part-Time About Us All-Inn Morton Grove is committed to providing exceptional service and a welcoming environment for our guests. We are looking for a reliable and enthusiastic individual to join our team as a Cook / Attendant. Responsibilities • Prepare and cook menu items according to established recipes and standards., • Maintain a clean and organized kitchen and work area., • Ensure food safety and sanitation guidelines are followed at all times., • Assist with inventory management and restocking supplies., • Provide excellent customer service when interacting with guests., • Previous cooking or food service experience preferred, but not required., • Ability to work in a fast-paced environment., • Strong attention to detail and commitment to quality., • Excellent communication and teamwork skills., • Competitive pay based on experience., • Flexible scheduling., • Opportunities for growth and advancement. Please submit your resume or apply in person at All-Inn Morton Grove.

Job Description We are seeking a Sous Chef to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: • Oversee the daily operation of food service staff, • Monitor quality of products and services produced, • Adjust daily schedule for shift personnel to ensure optimal efficiency, • Manage inventory of ingredients and supplies, • 5+ years experience in food service or other related fields, • Knowledge of common food safety practices, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Food Safety CertificationCompany DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion.\r\n\r\nOur Committment\r\nWe are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate.\r\n\r\nJoin Us\r\nWe invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table.\r\n\r\nVisit our website:

Job Description JOIN OUR TEAM We don't hire employees, we scout team members. We recruit talented, team-oriented individuals who are looking to work alongside us and not for us. We are always looking to draft committed warriors with a deep sense of passion and finesse. SOUS CHEF We are recruiting a Sous Chef to join our team! Serious inquiries only, please. Sous Chef Position Requirements: Full Job Description Essential Responsibilities: • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Comply with health and food safety standards, restocking items and cleaning, • Managing food cost and labor cost, • P&L management, • Ordering & Inventory responsibilities, • Carefully follow standard recipes while preparing assigned items for food service, • Consistently use safe and sanitary food handling practices, • Assists other cooks during emergencies or rush periods, • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to insure safe and sanitary food-handling practices, • Assists in plating food items for service, • Cleans assigned workstation areas, • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters, • Carefully follows instructions and procedures set and communicated by Chef Physical Setting: • 12 hour shift, • Evening shift, • Holidays, • Monday to Friday, • Night shift, • Cooking: 1 year (Required)

Job DescriptionDescription: Join Our Culinary Team! Paramount Events is seeking a detail-oriented and highly organized Sous Chef/Culinary Expediter to help keep our fast-paced, high-quality event production running smoothly. This is a key role in ensuring that our culinary team is set up for success from organizing event materials to maintaining seamless communication between departments. Key Responsibilities • Ownership of the expo cooler to include its’ organization, contents and cleanliness, • Throughout the day, check the full-service event/tasting board to review changes to food, beverages, organization and/or logistics., • In absence of Chef de Cuisine, update board, making correct highlights and/or notes and bringing them to the attention of Production Chef, • Work with department leads gathering all menu items, culinary/bar garnishes, kitchen centric disposables, staff or vendor meals as described on paperwork, • Ensure all items are clearly labeled with event dates and names, • Report any additional products sent to events, to the salesperson to ensure the items are accounted for in caterease, • Work with field head chefs and review each item on every order, • Work with department heads in re-purposing unused food that returns from events; ensure that SOP is followed with caves/items coming back from events, • Report any caves, racks or culinary storage in need of repair, • Rotate caves, racks and cambros to the cleaning station as needed, • Read the weekly emailed production meeting notes and act as needed, • Check in multiple times per day with Chef de Cuisine and/or Production Chef to check status, and when down time, work on projects assigned, • Receive and keep organized any products arriving from third party vendors; label appropriately and ensure accurate packing to given event(s), • Be responsive in troubleshooting issues, work with Field Chefs and Chef de Cuisine to correct problems, • Participate in monthly inventory process as assigned, • Assist warehouse team with loading food onto trucks, as requested, • Regularly check in with other culinary departments to see if assistance is needed, likewise, if expediting help is needed ask for assistance Requirements: • Be able to lift 50 lbs., • Excellent written, verbal and electronic communication, • Extended periods of sitting and/or standing, • Extended periods of time in walk in coolers/freezers

Job Description Hyde Park Hospitality, LLC (HPH) is a strategic partner with Hilton Chicago O’Hare on Food and Beverage Operations. This property has 860 rooms and 37,000 sq. ft of meeting space. HPH brings both experience and expertise to every level of food service. Job Summary HPH is now hiring a Sous Chef to oversee the Kitchen, Stewarding and Cafeteria. All applicants must have a minimum of 2 years’ experience in a high-volume restaurant or hotel; Banquet experience; Familiarity with hotel and catering best practice; proficient in Microsoft Office, Point of sales and restaurant Management software. We look for the demonstration of the following key attributes: • Quality, • Productivity, • Dependability, • Customer Focus What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, the Sous Chef will be responsible for performing the following tasks to the highest standards: • Assist the Executive Chef in the direction and oversight of culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability., • Create and implement menu selections for special banquet themes and events based on current food trends and regional tasted in partnership with the Executive Chef and Director of Food and Beverage, as needed., • Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards. Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these values: • Hospitality - We're passionate about delivering exceptional guest experiences., • Integrity - We do the right thing, all the time., • Leadership - We're leaders in our industry and in our communities., • Teamwork - We're team players in everything we do., • Ownership - We're the owners of our actions and decisions., • Now - We operate with a sense of urgency and discipline QUALIFICATION STANDARDS EXPERIENCE • Food Handler’s License and all other licenses as required by local law. FLSA Status: Exempt Location: On-site Benefits: • Medical Insurance (Health, Dental, Vision), • Disability Insurance, • Vacation and PTO, • 401K Plan with generous Company Matching, • Employee Assistance Program (EAP) Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2025 for being one (ranked 35th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.

Job Description Lure Fishbar Chicago is hiring an experienced Chef de Cuisine to join our team. We are committed to providing an unparalleled dining experience for our guests and seek a team leader who can positively impact our already thriving business. As our Chef de Cuisine, you'll be overseeing daily kitchen operations and ensuring every event runs smoothly. You’ll lead a talented team, manage prep work and production, and even have the creative freedom to develop new dishes and menus. If you're a hands-on leader with a knack for organization and a love for great food, we want you on our team! Responsibilities: • Attend weekly BEO meetings alongside production managers., • Create seasonal menus and innovative dishes., • Assist in recipe development and testing to keep our offerings fresh and exciting., • Coordinate ordering, walk-in organization, and inventory management to ensure efficiency and reduce waste., • Execute plans and communicate key updates to the team., • Create and manage weekly prep and pack lists for upcoming events., • Develop weekly staff schedules, including meal prep, cleaning projects, and more., • Oversee daily kitchen preparations to maintain our high standards., • Work with cooks to expedite products leaving the kitchen for events., • Lead, mentor, and engage the kitchen team to ensure tasks are completed effectively., • Assist in on-site event production, ensuring quality assurance and smooth operations., • Foster a positive and collaborative work environment., • Update daily communication boards with important tasks, changes, and event details., • Delegate menu development and recipe R&D tasks.Qualifications:, • 3+ years in a high-volume kitchen, preferably with a focus on catering or event services., • Proven track record in a leadership role within a busy culinary environment., • Familiarity with food safety standards and kitchen sanitation practices., • Comfortable with administrative tasks, including scheduling, inventory, and production planning., • Flexibility to work evenings, weekends, and holidays as required by event schedules., • A strong ability to collaborate across departments and drive solutions., • A passion for food, exceptional service, and continuous culinary learning., • Solid knowledge of kitchen maintenance and a variety of cooking techniques., • Excellent multitasking, organizational, and time management skills., • Clear communication skills and a natural ability to mentor and motivate a team., • Must have Chicago Health Certification. Benefits: • Competitive compensation., • Paid vacation and sick leave., • Employee Dining Discount., • Individual and family Health insurance options with life, dental, vision, and AFLAC., • Commuter benefits.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Banquet Chef Are you ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. We are looking for a dynamic chef with a comprehensive working knowledge of kitchens to join our team with a goal of providing a fun atmosphere with in a busy and vibrant environment and delivering the highest of quality food and service. What You’ll Be Doing: As Banquet Chef, you will be responsible for the efficient daily operations of the Banquet Kitchen, working closely with the Executive Chef to lead a high-performing team, deliver exceptional culinary experiences, and ensure operational excellence in every aspect of banquet service. The Banquet Chef is responsible for leading and coordinating the preparation of food for all banquet functions, ensuring excellence in culinary standards, food safety, team leadership, and guest satisfaction. This role oversees all banquet production operations and works closely with the Banquet and Conference Services teams to deliver exceptional culinary experiences that align with Fairmont’s luxury brand standards. Key Responsibilities: • Oversee the day-to-day operations of the Banquet Kitchen and collaborate with the Executive Chef on kitchen management and strategy., • Lead the development of innovative food concepts, design and implement new banquet menus, and create standardized recipes to ensure consistency and quality., • Manage food ordering and inventory, while controlling food costs and minimizing waste without compromising quality., • Maintain high standards of food safety, hygiene, and equipment cleanliness in accordance with hotel and ECOSURE protocols., • Train, mentor, and develop Banquet Kitchen staff through hands-on coaching, daily oversight, and performance management., • Ensure seamless coordination between kitchen and service teams to guarantee timely and high-quality food preparation and presentation., • Bring creativity and personality to the plate—craft memorable banquet experiences through flavorful, beautifully presented dishes., • Act as kitchen lead in the absence of the Executive Chef or other culinary leadership, maintaining operational continuity and team morale., • Take ownership of kitchen logs, labelling systems, and daily cleanliness routines to uphold food safety and quality assurance standards., • Show initiative by anticipating needs, responding to feedback from guests and departments, and fostering a culture of collaboration and excellence., • Empowered to lead both morning and evening operations, and respond to input from guests, Sales, and the Food & Beverage team to enhance event experiences.Qualifications Your Experience & Skills Include: • Minimum of 5 years in a similar role, with significant experience leading banquet or large-scale event kitchen operations., • Degree in Culinary Arts Management, Baking and Pastry Arts, or Culinary Science., • Deep understanding of culinary techniques, kitchen equipment, and high-volume food production., • A passion for culinary excellence and the desire to craft unique, memorable dishes., • Strong leadership skills, with a positive, hands-on, and team-oriented approach., • Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism., • Excellent interpersonal and communication skills, with a polished and approachable demeanor., • Genuine care for guest experience and team well-being, with an intuitive sense of service and empathy., • A strong desire for professional growth in a fun, fast-paced, and dynamic culinary environment. Additional Information Salary: Subject to experience and qualifications, salary range $70,000-$90,000 Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Ready to Shape Culinary Excellence? Apply Now! All your information will be kept confidential according to EEO guidelines.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Cafe 401 - 401 North Michigan Avenue, Chicago, IL 60611. Note: online applications accepted only., • Schedule: Full time schedule. 6:00 am to 2:30 pm, days may vary. More details upon interview., • Fixed Pay Rate: $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1503686. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1503686 [[req_classification]]

Job Description Catering by Michaels, one of Chicago's premier catering companies, is hiring a Pastry Sous Chef to join our award-winning team. Known for our 100% scratch kitchen, creative menus, and sustainable practices, we bring unforgettable food to Chicago's most exciting events. Role Overview The Pastry Sous Chef supports the Executive Pastry Chef in leading our pastry department, ensuring high-quality production, recipe development, and staff supervision. This is a hands-on role blending leadership with production responsibilities in a fast-paced, high-volume kitchen. Responsibilities * Oversee daily pastry production and quality control * Scale, prepare, and produce recipes to exact standards * Train, mentor, and supervise pastry staff * Develop new recipes and contribute to seasonal menus * Manage inventory, purchasing needs, and scheduling * Ensure sanitation, safety, and compliance standards * Support off-site catering events and peak business periods Qualifications * 2+ years of progressive pastry or baking experience (catering, hotel, or fine dining preferred) * Leadership skills with ability to train and motivate staff * Strong organizational and communication skills * Hands-on, collaborative approach to kitchen management * Working knowledge of Spanish preferred * Flexible availability: mornings, evenings, weekends, holidays Benefits & Perks * Competitive pay & growth opportunities * Health, dental, vision, and 401(k) with company match * Paid vacation time * Employee meals & catering discounts * Be part of Chicago's top catering events Location: Morton Grove, IL (North Shore / Chicago suburbs) Job Posted by ApplicantPro

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $70,000.00 - $73,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1500240 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $60,000 - $65,000 / year Other Forms of Compensation: Co. Car, Paid Travel, Hotel and Meals Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary: The Traveling Chef serves as a hands-on culinary and operational leader supporting multiple accounts across the district. This role provides immediate stabilization, performance improvement, and leadership coverage during transitions, staffing gaps, audits, or periods of financial and operational recovery. Key Responsibilities: • Deploys to underperforming or transitional units to stabilize operations, maintain service continuity, and uphold food safety and brand standards, • Drives food cost control, labor efficiency, waste reduction, and menu optimization while protecting quality and client satisfaction, • Supports high-profile catering, executive meetings, and chef-driven events requiring polished, white-glove execution, • Coaches and develops culinary teams, strengthens bench talent, and supports onboarding of new chefs and managers, • Prepares units for audits and inspections, correcting compliance gaps and mitigating operational risk, • Partners with the District Manager to support client relationships, sales recovery, and district-wide initiatives Administrative & Technical Responsibilities: • Performs critical administrative and computer-based functions, including ordering systems, inventory management, recipe and menu documentation, cost tracking, reporting, and operational compliance tools, • Supports managers with systems navigation, data accuracy, and process discipline to ensure financial and operational transparency Impact: This role acts as a force multiplier for the district, protecting financial performance, elevating culinary standards, strengthening teams, and allowing district leadership to focus on strategic growth rather than daily operational gaps. Experience & Culinary Skills: • 3–5+ years of culinary leadership experience as an Executive Chef, Sous Chef, or multi-unit culinary leader, • Proven ability to stabilize underperforming units and improve culinary and operational performance, • Strong knowledge of food safety, sanitation standards, and regulatory compliance, • Expertise in menu development, cost control, production systems, and high‑volume culinary operations Operational & Leadership Capabilities: • Experience leading teams through transitions, staffing shortages, and operational recovery, • Ability to coach, train, and develop culinary talent across multiple locations, • Demonstrated success in controlling food cost, labor efficiency, waste reduction, and inventory accuracy, • Strong communication skills with the ability to build relationships with clients, managers, and frontline teams Apply to Canteen today! Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1494190 Canteen Johanna P Heidler

Job Description Salary: $70000-$78000 Other Forms of Compensation: Pay Grade: [[payGrade_obj]] Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1501392 Morrison Healthcare MELANIE ATKINS [[req_classification]]

Job Description This is a tipped position. Compensation includes an hourly wage plus tips, with total weekly earnings potentially reaching up to $1,000 during peak periods, based on schedule, volume, and performance. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Pastry Sous Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled and well versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The edible art you create makes our guests smile and wanting more in our hotel! What’s in it for you: • Competitive Salary, • Employee benefit card offering discounted rates in Accor worldwide, • Opportunity to develop your talent and grow within your property and across the world!, • Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:, • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues, • Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to all food & beverage and restaurant functions, • Develop new dessert, pastry and bread products, • Maintain payroll costs and productivity within budgeted guidelines, • Assist in the recruitment and training of all new Pastry colleagues, • Balance operational, administrative and Colleague needs, • Follow outlet policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Other duties as assignedQualifications Your experience and skills include: • Extensive leadership experience in a Pastry department required, • Diploma Certification in a culinary discipline required, • Proficient with sugar work and or chocolate skills, • Computer literate in Microsoft Window applications an asset, • Strong interpersonal and problem solving abilities, • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Highly responsible & reliable, • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team, • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Responsible for State & Federal Food Handlers certification (mandatory) Additional Information Salary: Subject to experience and qualifications, salary range $70,000 - $90,000 Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines. #LI-TM1

Job DescriptionWe’re Tovala, a food-tech company reinventing home cooking to save consumers time. Through an innovative combination of hardware, software, and fresh food delivery, we make it incredibly simple for anyone to prepare and enjoy delicious, home-cooked meals without sacrificing time to do whatever matters to them. Through our superior technology, product experience and food quality, we have separated Tovala from the busy pack of other meal delivery businesses. In the process, we’ve amassed a loyal, rapidly growing following and our retention, product engagement and customer NPS are all best-in-class. We’ve raised over $100mm from great investors like Left Lane Capital, Origin Ventures, Y Combinator and Comcast Ventures and have invested strongly in building a unique culture that fosters growth, personal development and camaraderie. Food development and quality are core to Tovala’s business. In this R&D Chef role, you’ll perform quality testing on ingredients, products, and new meal components; execute weekly quality checks; and support product optimization projects. You’ll use your culinary expertise to prepare gold-standard samples, provide actionable culinary feedback, assist with photoshoots, and collaborate with production and commercialization teams to maintain the highest standards across our menu.How you’ll spend your time at Tovala: • Perform quality testing for products, ingredients and new meal components, • Execute weekly quality checks on produced meals, • Product optimization projects as assigned, • Prepare gold-standard samples and deliver actionable feedback to production and commercialization teams, • Prep and on-site support for photoshoots as needed, • Maintain cleanliness and organizational standardsMinimum Requirements:, • Minimum three years of of culinary experience, • Excellent verbal and written communication skills, • Strong foundation in recipe development, • Culinary or food science degree preferred but not required, • Proficiency with google sheets or excelAbout You:, • You are a proactive and resourceful self-starter, ready to take on any challenge., • You’re disciplined, reliable, and highly effective at managing time and priorities, • You have culinary vision and strong food instincts, with an understanding of industry trends., • You enjoy working in small, highly collaborative teams, • You value a people-first culture built on humility, integrity, ambition, and growthCompensation / Benefits:, • Tovala uses market data, geography, and placement of internal employees to determine salary. Additionally, we offer all employees real ownership in the company in the form of a competitive equity package., • Flexible paid time off (with a minimum of 15 days off you are highly encouraged to take), • Comprehensive healthcare coverage we really invest in401k with match, • Free Tovala Smart Oven and discounted Tovala meals, • Paid holidays and our winter holiday office shutdown where the offices and facilities close for a week around Christmas and New Years

Job Description Our Promise Balance - Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members. Meaning - Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections. Recognition - Quest provides competitive compensation and benefits, and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development and access to highly visible leadership. Position Summary The Chef Manager position will assist in overseeing the cafeteria and catering at unit. The Chef Manager position requires experience in the food service industry as well as client relations and leadership skills, and basic accounting practices. The Chef Manager position will assist in training and development of the staff, so that next level leaders are indentified, groomed, and placed in positions fitting their skills and abilities, as Quest to continues to grow. This will be achieved by team leadership, skill development, 30/60/90 reviews and career path with timelines. The Chef Manager will lead the team in order to effectively manage all safety and sanitation as it pertains to the account. As a leader on the Quest team, the Chef Manager will lead by example and maintain a professional and reputable work environment by enforcing policy and best practices that brings out a positive employment brand. This position is responsible for leading the Quest nutrition and guest experience efforts, providing vision, leadership and strategic guidance to the company in these areas. Ensures that Quest vision, values and founding principles are effectively communicated and practiced. Manages assigned company location and team members. Essential Duties and Responsibilities • Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced., • Demonstrates commitment to Quest vision, values and missions through actions on a daily basis., • Adhering to all Corporate deadlines in regards to Mealtime, Invoices, Payroll and EOM, • Continually measure customer satisfaction levels through feedback, so that any issues are resolved immediately., • Identify and groom next level personnel to grow with company. Develop career paths including training schedules and timeframes., • Purchases inventory levels of cafeteria and catering service., • Manage signage and implement Quest promotions and marketing schemes that are rolled out each month, • Manage staff to include selection, work allocation, training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action., • Lead development of the food experience offered by Quest, including developing Quest’s food “brand” via recipes, menus, concepts, and merchandising., • Lead development of systems and processes to ensure all food experiences are operationally and financially executable., • Champion and advance Quest's nutritional standards in recipe, menu, and brand development., • Provide expertise in nutrition and wellness throughout Quest, including nutrition counseling for customers, operational advice and guidance regarding dietary needs, and nutrition and allergen information sharing., • Support Quest’s purchasing efforts to ensure product selection is aligned with food experience., • Lead Quest’s food safety and sanitation efforts, ensuring every meal is served with the highest levels of attention to safety for our guests., • Provide leadership in Quest’s corporate marketing and sales strategies., • Serve as Quest’s internal subject matter expert on sustainability, identifying ways for Quest to partner with clients to deliver onsite sustainability solutions and participate in industry best practices regarding sustainability., • Provide hands-on support as needed for special events and coverage for gaps in management presence at the account level., • Provide support in sales and marketing efforts for account retention and acquisition., • Maintain Quest high standards with customer service and exceeding our client’s expectations., • Consistently thrive to introduce new and exciting concepts to keep the account fresh and exciting., • Maintain all SOP standards., • Maintain all HACCP standards. Job Requirements/Specifications Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. Required: • Three years of experience in food service management, • Experience in developing and managing budgets, • Experience in food safety leadership within a food service or restaurant environment, • Experience in building and leading a high performing team, • Strong client relations experience, • Proficient in MS Office, • Strong knowledge of the food service and hospitality industry, • Requires extensive hours at times and frequent local travel, • Responsible for meeting and maintaining state and local certification requirements (Food Service Manager) Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. • Demonstrated commitment to Quest vision, values and mission through actions on a daily basis, • Ability to maintain professionalism and a positive attitude in the workplace, • Demonstrated skill with developing long-term strategic plans and lead/participate in short-term operational implementation (ability to be both strategic and tactical), • Keen analytic, organization and problem solving skills, • Demonstrated ability to consistently communicate a clear understanding of internal and external customer expectations and adapt as appropriate to exceed their needs, • Proven ability to focus attention on determining what can be done to make progress, • Proven skill to anticipates the needs of coworkers and proactively assists them to meet a common goal Language Skills • Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus, • While performing the duties of this job, the team member is regularly required to talk and hear, • Frequently required to stand, walk, sit, kneel, bend, use hands to feel, and reach with hands and arms, • Regularly lift and/or move up to 25 pounds, • Exposure to odors, noise, heat, steam, in/out walk-in freezer, cleaning chemicals and detergent, • Fine hand manipulation (keyboarding, knife skills) Work Environment: The work environment characteristics described here are representative of those team member encounters while performing the essential functions of this job. • Kitchen environment Monday-Friday !!!

Job Description Are you a passionate and accomplished culinary professional seeking your next exciting career opportunity? Culinary Services Group (CSG), a rapidly growing and industry-leading food service management company, is looking for an exceptional Chef Manager to join our team. Rooted in the belief that empowering our teams leads to exceptional service and ultimately improves the quality of life for those we serve; we’re seeking a hands-on leader who shares our mission and values. In this role, you will support the Food Service Director in managing day-to-day foodservice operations, including production oversight, quality assurance, team development, and client engagement. You’ll play a key role in delivering high-quality food and service experiences, maintaining safety and sanitation standards, and ensuring operational efficiency across the board. Your experience in culinary operations, staff training, and resource management will be essential in driving success. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus We are looking for someone with a proven ability to lead kitchen teams, maintain high food quality standards, and build strong working relationships with clients and team members. A passion for culinary excellence, strong communication skills, and a focus on continuous improvement are critical to thriving in this role. At CSG, you’ll be part of a collaborative and supportive environment that values your contributions. We offer ongoing training, professional development opportunities, and recognition for your achievements. If you’re ready to make a meaningful impact and grow with a company that is reshaping food service in healthcare and senior living, we invite you to submit your resume and connect with us.

Job DescriptionDescription Alinea is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods & garnishes to be used for service. This is a full time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Chef de Partie predominantly works PM shifts, however, open availability is preferred. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Works under the direction of chefs to complete assigned daily tasks., • Follows prep and recipe lists precisely., • Follow directions accurately and efficiently provided by management., • Oversees their designated station and holds responsibility for all items produced., • Collaborates with BOH staff to ensure food quality and standards are met, • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management., • Stocktaking and ordering supplies for designated stations, • Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs, • Taking initiative to assist in various kitchen areas as necessary or when the need arises, • Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process, • Oversee staff meal production from assigned station with quality and intention, • Prioritize standards when using product following FIFO, • Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature., • Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication., • Follows safety and emergency procedures to protect staff, guests and property, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • 1 or more years experience as a commis, chef, or related experience, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team, • Ability to take direction well and pivot priorities quickly and efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Competitive hourly wage at $21.50 - $22.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties and Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match

Job DescriptionDescription: Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service. Essential Functions of your Role: • Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision., • Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations., • Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service., • Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production., • Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards., • Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests., • Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance., • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers., • Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign in/out times without rounding., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support the Production Kitchen: Assist in kitchen production as needed based on business demands., • Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary., • Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required., • Sign Out: Complete your shift by signing out at your scheduled departure time., • High school diploma or equivalent required., • Culinary Arts degree or advanced culinary certification is preferred., • Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions., • Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service., • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Strong organizational skills with exceptional attention to detail., • Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices., • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate. At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and Event Chef – March 2025 analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing nondiscrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Job DescriptionDescription: Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented Sous Chef to support CRG’s newest restaurant, Dimmi Dimmi, nestled in the Lincoln Park neighborhood. The restaurant features 70 seats inside, with an additional 40 seats outside during patio season. With Dimmi Dimmi Corner Italian, CRG is reimagining the iconic neighborhood Italian spot with bold red-sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share. The culinary team is led by Executive Chef Matthew Eckfeld, who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody, a French Pastry School alum and former Director of Pastry at the renowned Boka Group. We’re looking for team members that share our passion for heartfelt hospitality, value collaboration, and thrive in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you. Sous Chef Responsibilities Employee Relations • Assist the Chef in interviewing, hiring, and effectively onboarding new hires., • Assist the Chef in creating and posting staff schedules., • Handle employee counseling as needed., • Maintain a sound and stress-free environment for all team members., • Maintain employee recognition and incentive programs to maintain high morale., • Monitor staff appearance and take corrective action as necessary., • Perform timely employee reviews., • Work with HR and Chef to appropriately resolve any conflicts regarding staff., • Report to duty punctually, wearing the correct uniform., • Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite., • Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size., • Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our guests., • Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures., • Observe the company’s fire plan and health safety policy., • Safely and effectively use and operate all necessary tools and equipment, including knives., • Accurately perform monthly inventories., • Assist in standardizing production recipes to ensure consistent quality., • Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication., • Assist the Chef in analyzing sales figures to set, monitor, and control the budget for the kitchen., • Build and maintain a strategic relationship with all members of management., • Build rapport between kitchen and front of house staff to minimize conflict., • Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward., • Consistently monitor labor costs to remain within labor budgets when scheduling staff., • Develop efficient processes to manage and control food inventory., • Ensure proper equipment operation/maintenance., • Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar., • Maintain relationships with vendors to place orders., • Maintain proper safety and sanitation expectations., • Perform administrative duties as needed., • Respond to any guest complaints and takes necessary action., • Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient. Sous Chef Benefits • Performance based quarterly bonus program, • Annual bonus program, • Monthly cell phone reimbursement, • Dining discounts, • Paid vacation and Sick Leave, • Medical, dental and vision insurances, • Employer paid long-term disability insurance, • Employer paid life insurance and AD&D, • Employee paid voluntary short-term disability, critical illness, and critical accident insurance, • Paid Parental Leave (2 weeks), • Pre-tax Commuter Benefits, • Chicago Athletic Clubs discountRequirements:, • At least 18 years of age., • A high school education or equivalent., • Read, write, speak, and understand English comprehensively., • Ability to go up and down a set of stairs while carrying up to 25 lbs., • Minimum 2 years of experience at the culinary supervisor level or above., • Good overall food & beverage knowledge, including basic food/labor costing., • Good general knowledge of kitchen equipment operations, maintenance & troubleshooting., • Prior experience with training culinary staff., • Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful., • Excellent communication skills., • Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size., • Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire)., • Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds., • Standing and walking for long periods is necessary to oversee the daily operation., • Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder., • Ability to see and hear adequately to monitor operations and interact with staff and clients.

Job Description Job Title: Banquet Sous Chef Salary: $65K - $70K Reports To: Executive Chef / Banquet Chef Position Overview: We are seeking a talented and passionate Banquet Sous Chef to join our culinary team at [Hotel Name]. As the Banquet Sous Chef, you will play a pivotal role in delivering exceptional dining experiences for our banquet and event guests. You will assist in overseeing the preparation, presentation, and execution of all banquet menu items, ensuring the highest standards of quality, taste, and service. This is an exciting opportunity for a creative and detail-oriented culinary professional to thrive in a fast-paced, high-volume environment. Key Responsibilities: • Assist the Banquet Chef in planning, organizing, and supervising all banquet kitchen operations, including food preparation, cooking, and plating., • Ensure all banquet dishes are prepared to the highest standards of quality, presentation, and consistency., • Collaborate with the Executive Chef and Banquet Chef to develop and refine banquet menus, incorporating seasonal ingredients and guest preferences., • Supervise and train kitchen staff, ensuring proper techniques, safety protocols, and sanitation standards are followed., • Monitor food inventory levels, assist with ordering supplies, and minimize waste to maintain cost efficiency., • Coordinate with the banquet service team to ensure seamless execution of events, including weddings, corporate functions, and special occasions., • Maintain compliance with health and safety regulations, including HACCP and local food safety standards., • Step into the role of Banquet Chef in their absence, ensuring smooth kitchen operations., • Stay updated on culinary trends and bring innovative ideas to enhance the banquet dining experience. Qualifications: • Proven experience as a Sous Chef or similar role in a high-volume banquet or catering environment., • Culinary degree or equivalent professional training preferred., • Strong knowledge of banquet kitchen operations, including menu planning, food preparation, and plating techniques., • Excellent leadership and team management skills, with the ability to motivate and mentor staff., • Exceptional organizational and time-management abilities to handle multiple events simultaneously., • Familiarity with food cost control, inventory management, and kitchen equipment., • Passion for culinary excellence and a commitment to delivering outstanding guest experiences., • Flexibility to work evenings, weekends, and holidays as required by the banquet schedule. Apply Today! If you’re ready to bring your creativity, leadership, and culinary expertise to our team, we’d love to hear from you. Send your resume to

Job Description Location: University of Chicago • We are hiring immediately for a full time CHEF, SOUS position., • Address: 1155 E 60th Street, Chicago, IL 60637 Note: online applications accepted only., • Schedule: Full Time: Must be available during weekends, holidays, and evenings. More details upon interview., • Requirement: Culinary and supervisory experience required, • Pay Range: $28.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1493960. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality and the Sophy Hotel, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. Starting pay $55,000 per year Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant's culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors., • Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards., • Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times., • Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sautéing, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste., • Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime., • Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures., • Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance., • Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures., • Must have strong Culinary/cooking skills - skilled in different styles of cooking, • Food cost analysis, i.e., knowledge of food ordering, inventories, labor control, • Thorough knowledge and understanding of kitchen equipment use and operation, • Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job Description The role… At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options. A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Soho House, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Support "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick days + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to.

Job DescriptionDescription Alinea is looking for a full-time Sous Chef to join our team! The Sous Chef plays a crucial role within the team, showcasing outstanding leadership abilities and a deep commitment to delivering exceptional cuisine. For this role, it is important to be proficient in fostering collaboration with kitchen staff to maintain seamless operations and impeccable food standards. A focus on upholding the establishment's reputation and surpassing guest expectations is paramount for the Sous Chef. This is a full time, salaried position, and candidates must be willing to work 60+ hours, 5 days a week. Sous Chefs predominantly works PM shifts, however, open availability is preferred. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities Manage daily kitchen operations including, but not limited to: • Capacity to instruct and manage each station with accuracy, consistency, and professionalism, • Oversees daily inventory and ordering for all associates, • Conducting inspections of all kitchen spaces and personnel to ensure adherence to health regulations, • Assisting Chef de Cuisine & Executive Sous Chef with staff training and further education of Chef de Parties and Commis Chefs, • Providing support to the Chef de Cuisine and Executive Sous Chef in organizing staff work schedules., • Lead by example in a way that reflects the guidance you desire, setting a tone for a supportive and inclusive culture, • Work under the guidance of our Executive Chef, Chef de Cuisine, Executive Sous Chef & other Alinea Group leadership, • To craft an extensive array of dishes using both contemporary and traditional culinary methods, • Performs duties on any designated station within the kitchen as directed by management, • Follows recipes with precision to create elevated cuisine for our guests, • Adhere to correct payroll and uniform protocols, • Operate kitchen equipment safely and properly, • Adheres to recipes and techniques instructed by chefs, • Keeps the work area tidy during preparation, pre-service, and throughout service, • Maintains storage areas and vessels with care and thorough attention to detail, • Collaborates efficiently with team members to achieve the shared objective, • Performs other duties as assigned by supervisor/manager Requirements • 5 years+ as Chef de Partie and/or 2 years+ as Sous Chef, • Demonstrate an exceptional dedication to work, • Ability to work in a fast-paced, chef-driven environment, • Capability to collaborate effectively within a team setting, • Skill in receiving instructions effectively and adapting priorities promptly and effectively, • Thinks clearly, quickly, and maintains composure during high pressure situations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Exempt salaried position, • Major holidays off and paid, • Medical, vision, dental and life benefits available on the 1st of the month following full-time employment paid by the company 100%, • Paid time off, • 401(K) with a company match up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program Available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Salary: 75,000 - 85,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 12 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary As the Sous Chef, you will support the daily culinary operations within a healthcare food service department. This role assists with supervising food production, preparing and cooking menu items, and ensuring high‑quality presentation for both patient and retail services. You will collaborate closely with the Executive Chef to develop menus, support ordering and inventory processes, and uphold safety and sanitation standards. This position is ideal for a hands‑on, motivated culinary professional committed to excellence in a healthcare environment. Key Responsibilities • Support the Executive Chef in managing food cost controls and monitoring expenditures., • Assist in planning, developing, and executing patient, retail, and catering menus., • Produce and execute catering functions aligned with facility needs and standards., • Implement new culinary programs in partnership with the company’s culinary and marketing teams., • Maintain strict adherence to food safety, sanitation, regulatory compliance, and healthcare dietary requirements. Preferred Qualifications • A.S. degree in Culinary Arts or equivalent professional experience., • Progressive kitchen or culinary management experience; healthcare or institutional cooking preferred., • Catering experience is a plus., • Experience in high‑volume, fast‑paced foodservice operations highly desirable., • Strong knowledge of culinary trends, quality production, sanitation practices, cost management, and food presentation., • Proficiency with computer systems including Microsoft Office, Outlook, and internet applications., • Willingness to participate in patient and client satisfaction initiatives. Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1503952 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Salary: $100000 - $105000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary As Senior Chef Manager, you will lead a team of approximately 10 culinary and front-of-house professionals. The scope of services for this law firm account includes overseeing café and conference center operations. In addition to operational responsibilities, you will serve as the primary point of contact for the client and will be accountable for financial reconciliation and management of the P&L. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Participates in employee meetings and training programs, • Conducts safety, sanitation and maintenance programs, • Maintains food cost while ensuring quality standards, • Maintains an active role in managing team developments, • Manages purchasing and inventory controls, • Performs related duties and special projects as assigned Preferred Qualifications: • Degree in Culinary Arts is preferred or equivalent professional experience, • Five years progressive culinary management experience, • Self-starter, innovative and ability to multitask, • Maintains a positive attitude under pressure and motivate team, • Must possess a passion for excellence, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Purchasing, food storage and sanitation experience, • P&L and financial reporting experience, • Knowledge of budgets, labor costs, inventory controls, • Strong leadership, coaching and training skills, • Computer skills: proficient in Microsoft Office and POS, • Excellent verbal and written communication skills, • Exceptional business etiquette and client relations, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior, • ServSafe or Department of Health certification a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1501994 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job DescriptionDescription Alinea is looking for a full-time Commis to join our team! The Commis is an important part of the team, responsible for preparation and production of foods and garnishes, storing goods, and maintaining product quality to be used for service. This is a full-time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Commis predominantly works AM shifts, however, open availability is preferred. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Works under the direction of chefs to complete assigned daily tasks, • Follows prep and recipe lists in collaboration with the station’s Chef de partie, • Supporting and communicating equipment maintenance/property to manager on duty, • Receiving and inspecting deliveries for quality & storage of product and produce with regards to FIFO, • Performing basic and deep cleaning of prep areas/equipment (cleaning, flipping and labeling), • Demonstrates a strong enthusiasm and actively contributes to the preparation of staff meal, • Monitor inventory levels and submit orders as needed for your daily prep, with guidance and support from your designated Chef de Partie at your station, • Has knowledge and complies with all health department requirements of food safety and staff hygiene - including, but not limited to labeling, time and temperature, • Actively participates in positive relationship between FOH and BOH teams by maintaining steady stream of communication, • Follows safety and emergency procedures to protect staff, guests and property, • Reports any maintenance deficiencies immediately to appropriate personnel, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • Experience working in a professional kitchen environment, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team with effective communication skills, • Ability to take direction well and pivot priorities quickly and efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations, • Excellent organizational skills, • Knowledge of food health and safety regulations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull, or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Competitive hourly wage at $20.50 - $21.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Molly’s Cupcakes River East is seeking a motivated Pastry Assistant to join our pastry team. This role supports daily baking and production and is ideal for someone who enjoys hands-on work in a fast-paced, creative kitchen environment. Position Details • Status: Part-time or full-time, • Schedule: Approximately 2–5 shifts per week, • Typical hours: 6:00 AM – 2:00 PM, • Weekend availability required Key Responsibilities • Assist with the preparation of batters, buttercreams, frostings, mousses, and fillings, • Support daily baking and pastry production according to established recipes and standards, • Assist with cake decorating and finishing, as assigned, • Maintain cleanliness and organization of workstations and kitchen equipment, • Follow food safety, sanitation, and quality standards, • Work efficiently while standing for extended periods in a fast-paced environment, • Collaborate with the pastry team to meet daily production needs Qualifications • Minimum 1 year of pastry or baking experience preferred, • Experience with batters, buttercreams, frostings, and mousses strongly preferred, • Cake decorating and baking experience a plus, • Strong attention to detail and consistency, • Self-motivated, dependable, and able to follow direction, • Positive attitude with a solution-oriented mindset, • Enjoys working with food and contributing to a creative team environment Physical Requirements • Ability to stand for extended periods, • Ability to lift 50 pounds or more as needed, • Comfortable working early morning shifts We’re looking for someone who takes pride in their work and enjoys being part of a collaborative pastry team. We look forward to hearing from you! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Looking for a stellar Pastry Chef for a Fine Dining Restaurant in Downtown Chicago! $90-$100k + Bonus & Benefits! All candidates must have: -Fine dining experience -Union experience -Be properly schooled/trained in Pastries -Creativity -Eagerness to learn -Ability to run kitchen If you fit this criteria, send your resume ASAP. Company DescriptionWith 32 years in the recruiting industry and offices nationwide, EHS RECRUITING COMPANY has placed thousands of candidates nationally and internationally. EHS recruiters are career specialists who give our candidates first access to the best opportunities and partner to elevate and expedite the hiring process. We look forward to partnering with you!With 32 years in the recruiting industry and offices nationwide, EHS RECRUITING COMPANY has placed thousands of candidates nationally and internationally. EHS recruiters are career specialists who give our candidates first access to the best opportunities and partner to elevate and expedite the hiring process. We look forward to partnering with you!

Job Description • We are hiring immediately for full time and part time CASHIER/FOOD SERVICE WORKER positions., • Location: AdventHealth Hinsdale - 120 North Oak Street, Hinsdale, IL 60521. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary; rotating weekends and holidays are included. More details upon interview., • Requirement: Previous cash handling experience is preferred but not required., • Fixed Pay Rate: $17.00 per hour Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionAs a member of the Cookie Crew at our Wicker Park store located at 1537 N Milwaukee Ave Chicago, IL 60622, you are the ultimate Insomniac. Not only are you the point person at the front of the store for interacting with our customers, but you also get to bake all of our awesome Warm and Delicious cookies as well!SOME OF OUR SWEET PERKS: • Pay rate: $16.60/hr., • Flexible part-time work schedules, • Free cookies & Employee Discount, • Paid Time Off, • Pet insurance for your furry loved ones, • Excellent training, • Job stability with a rapidly growing and reputable company, • Achievable growth/promotion opportunities, • You get to work in a fun, exciting team environmentWHAT ELSE WILL I DO AS A MEMBER OF THE COOKIE CREW?, • Promptly greet guests entering the store and take their orders according to procedure, • Help customers understand menu items, answer clarifying questions, and repeat orders for accuracy, • Give each customer a warm experience with a smile in person & over the phone, • Bake our delicious cookies to perfection & a scoop of ice cream, • Ensure fast, warm, and correct delivery orders are packaged and sent out, • Handle cash and payments accurately and have no shortages or overages, • Cleaning, sanitizing, and maintaining the bakeryDESIRED SKILLS/EXPERIENCE:, • Prior experience in a customer service focused role - preferred, • Personable, genuine, outgoing demeanor, • Ambitious nature, • Great communication and organizational skills, • Must be 18 years or older to be employed, • Must be able to work nights, weekends and holidays, • Legally eligible to work in the United StatesAbout us:Insomnia Cookies was founded in a college dorm room by then-student, Seth Berkowitz. Fast forward 20 years and so... many....cookies... later, our innovative bakery + delivery concept has become a cult brand known for its rabid following of cookie lovers who crave Insomnia’s warm, delicious delivery all day and late into the night. With an expanding footprint of over 300 stores globally, an experiential, “sweet-easy” concept as the brand’s flagship in Philadelphia, Pa. (where Insomnia Cookies is headquartered), and a rapidly-growing nationwide shipping and gifting portfolio... Insomnia Cookies is revolutionizing the cookie game by truly "Imagining What’s Possible"!

Job DescriptionAbout Us Nestled in the heart of downtown Columbia, Sage brings the artistry of French pastry and handcrafted drinks to Missouri's vibrant college town. From delicate croissants to expertly crafted drinks, we honor authentic French techniques and exceptional ingredients. Our baristas, bakers, and pastry chefs bring care to everything we serve, making each visit worth savoring. At Sage, we believe exceptional food and coffee begin with exceptional people. We're building a team of artisans who share our passion for quality, creativity, and hospitality. Together, we're bringing a taste of France to Columbia—one beautifully crafted pastry or coffee at a time. Join Our Kitchen at Sage At Sage, we believe that good food brings people together—and that thoughtfully made pastries can be just as memorable as the coffee they're paired with. We're building something special in Columbia, MO, and we're looking for a talented Pastry Chef to join our team and help shape the next chapter of our café's story. We'd love for you to come to Columbia and be a part of this exciting growth! (This position is on-site, full-time in Columbia, MO). Job Description As a Pastry Chef at Sage, you'll take the lead on baking the pastries our guests look forward to each morning—croissants, scones, seasonal specials, and more. You'll have the space to master your technique, contribute ideas, and bring your love of the craft to life in a setting that values consistency, collaboration, and care. This is a hands-on, production-focused role for someone who wants to contribute meaningfully to a growing café brand. While leadership opportunities may develop down the road, this role starts with doing the work—and doing it beautifully. Key ResponsibilitiesMasterful Execution of Baking Artistry • Bring Sage's pastry program to life each day through scratch baking and precise execution, • Work with laminated doughs, quick breads, and other baked goods from start to finish: mixing, shaping, proofing, baking, and finishing, • Follow and refine recipes while contributing your own creative flair to seasonal specials and new ideas, • Keep production on track with prep lists, timing, and focused attentionQuality and Presentation Champion, • Ensure every item that leaves the kitchen is consistent, fresh, and visually appealing, • Take pride in the small details—from clean cuts to perfect proofing, • Keep your space clean, organized, and ready for service each dayProduct Care and Kitchen Stewardship, • Label, date, and store ingredients and finished items according to food safety standards, • Help manage inventory and ingredients using FIFO principles, • Embrace kitchen cleanliness and equipment care as part of the daily rhythmCollaboration and Team Spirit, • Communicate clearly with café teammates and leadership to support a smooth service, • Step in to help as needed—we're a team, and we lift each other up, • Show up ready to work with consistency, reliability, and heartQualifications, • Experience: 1–3 years of baking or pastry experience, formal or informal. If you've got lamination skills and passion, we want to see it., • Craft: Solid knowledge of baking techniques and a desire to keep improving., • Detail Orientation: You care deeply about the how, not just the what., • Creativity: You're excited to contribute to new ideas and elevate what's already working., • Team Fit: Punctual, communicative, and energized by being part of something that's growing.

Job Description We are looking for an experienced and qualified Sushi Chef to organize and execute sushi preparation activities. You will be second in command, ensuring a high degree of attention to detail and guest satisfaction. Ultimately, you will help us retain our reputation as a renowned sushi bar to increase our clientele. Responsibilities: o Manage inventory levels for a wide range of raw fish and other ingredients o Prepare all types of sushi including nigiri, sashimi, & handrolls o Acute attention to detail in the food preparation process, mastering quality control o Comply with nutrition and sanitation regulations and safety standards o Foster a climate of cooperation and respect between co-workers Requirements: o Japanese cuisine experience o Ability to listen to and facilitate special requests from our clients o Exceptional and proven sushi workspace management ability o Strength in dividing responsibilities and monitoring progress o Outstanding communication skills o Ability to create a positive, fun, and exciting environment by interacting with our clients o Up to date with culinary trends and sushi preparation processes o Safe Food Handler’s Certification o Degree in Culinary science or related certificate not required, but a plus!

Job DescriptionBenefits: • Competitive salary, • Employee discounts Who we are We are an upstart Cafe in Schaumburg, IL with a new and exciting concept. Specializing in Coffee and Chai, and introducing our unique fresh hot pastry, known as Unity Pastry. Unity Pastry is a fried, french style donut similar to sopapilla or beignets, which will be made to order and served fresh and hot to our customers. Additionally, the cafe will serve hot fresh wraps and paninis. Full job description JOB DESCRIPTION SUMMARY: The Cook is responsible for preparing food items including Sopapilla served in the restaurant. The cook will be responsible for mixing the dough, sheeting, cutting and frying the pastry. This position is critical to Unity Coffee; the cook is the heart of the house and impacts the restaurant by inspiring legendary experiences between friends, supporting team members, creating great food items, and ensuring proper sanitation, portion control and quality standards. RESPONSIBILITIES: OPERATIONS • Sets-up, maintains and operates the station using prep sheets and station charts., • Adheres to standardized recipes, portion sizes and department rules and procedures., • Maintains quality and freshness of all food items., • Prepares food items that meet or exceed guest expectations., • Preps and prepares menu items at correct temperature within specified timeframes., • Maintains Quality Assurance of all food products., • Keeps station neat and clean by using the clean as you go method., • Sweeps, wet mops and/or brushes floors, as needed or directed by manager, • Exhibits a sense of urgency responding to orders and guest requests., • Unloads trucks, pallets, and cases of food and beverage and puts in assigned locations., • Other duties as assigned.TEAM, • Promotes excellence, cooperation and teamwork within the company., • Supports and assists team members.SKILLS/QUALIFICATIONS:, • Guest service mentality; has a genuine desire to serve the customer., • Speaks, reads, writes and understands the primary language of the work location., • Able to read and follow written instructions., • Self starter who is energetic and flexible., • Prioritizes responsibilities and achieves results through multi tasking, • Forms strong working relationships within team., • Identifies additional tasks to be completed and willingly assists others., • Follows direction with focused attention., • Minimum of 3 years in a food preparation position within the restaurant business preferred., • Must be able to stand and exert fast-paced mobility for periods of up to 4 hours in length.

Job Description We’re hiring people to join our team as LEAD LINE COOKS! A Few of Our Lead Line Cook Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) SUSHI-SAN is known for elevated, exceptional Japanese cuisine and service within a relaxed atmosphere, all underscored by the beats of Golden Age Hip Hop. Join one of the hottest River North dining establishments in a fast-paced, fun team environment, and jumpstart your career in the Lettuce Entertain You team. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify LEAD LINE COOK JOB DESCRIPTION Lead Line Cooks are responsible for the preparation, production and presentation of all menu items. Essential Functions • Prepare menu items according to prescribed recipes and/or special requests, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, including knives, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Multitask calmly and effectively under pressure, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Follow all prescribed portioning controls and par levels, • Maintain food safety and quality standards, • Ability to read a thermometer correctly and efficiently, • Communicate any food delays or issues to Coordinator, • Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity, • Accurately account for all items coming out of the station, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

Job Description DineAmic Hospitality is seeking Line Cooks to accurately and efficiently cook hot & cold menu items, prepare and portion food products, and plate and garnish menu items. Candidates should have the ability to multi-task efficiently and maintain a positive and professional approach with coworkers and guests. Ideal candidates will have one or more lengthy tenures demonstrating their commitment and dependability. We are specifically looking for candidates with experience in: Hot Line and Saute What You Will Do • Prepare components of all menu items following company recipes and yield guides, • Make a variety of food with different methods of preparation, including from scratch sauces, vinaigrettes, purees and soups, • Apply your knowledge of and flexibly move between all line stations including but not limited to: Sauté, Grill, Pantry and Fry Station, • Efficiently run your station and coordinate with other team members as necessary, • Maintain Dineamic's high standards by ensuring that food comes out simultaneously, in high quality, and in a timely fashion, • Inspect the cleanliness and working condition of all tools, equipment and supplies; use equipment and tools only as intended, properly and safely, • Ensure that the kitchen, all food prep areas, and all food storage areas meet sanitation regulations and safety standards, • Take responsibility for freshness and quality of items by accurately labeling food, ensuring proper rotation (FIFO), and maintaining a sufficient stock of food for your station, • Collaborate effectively and stay positive and effective in a high energy work environment., • Practice safe inventory handling and portion control., • 3+ years restaurant experience working in a kitchen; experience in a fine dining establishment and/or high-volume restaurant preferred, • Degree from a food service program, culinary school or equivalent preferred, • Knowledge of all local health department requirements for safe food handling and sanitation standards; Non-expired Food Handlers Certification required, • A passion for quality and respect for team members and guests, • Accuracy and speed in executing assigned tasks, • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Food & Beverage Discounts, • Benefit Plan Options (Medical, Dental and Vision, 401K+ Match), • Employee Incentive Program for Referrals, • Career growth and advancement opportunities, • Competitive Pay, • Commuter Benefits

Job Description We’re hiring people to join our team as LINE COOKS! A Few of Our Line Cook Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Located in Chicago’s bustling River North, Fulton Market and Streeterville neighborhoods, Ramen-san is a lively neighborhood noodle den and bar reminiscent of traditional ramen shops in Japan and features a half-dozen different bowls of ramen, blast-chilled beer and rare expressions of Japanese whisky. Open for lunch, dinner and late night, the menu also incorporates Asian-inspired offerings like traditional okonomiyaki on the weekends and Late Night Fried Rice daily after 10 PM. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify LINE COOK JOB DESCRIPTION Line Cooks are responsible for the preparation, production and presentation of all menu items. Essential Functions • Prepare menu items according to prescribed recipes and/or special requests, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, including knives, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Multitask calmly and effectively under pressure, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Follow all prescribed portioning controls and par levels, • Maintain food safety and quality standards, • Ability to read a thermometer correctly and efficiently, • Communicate any food delays or issues to Coordinator, • Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity, • Accurately account for all items coming out of the station, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed