Trabajos Chef & Cook en Chicago, IllinoisCrear alertas

Job Description The Line Cook plays a crucial role in preparing and cooking within a dynamic kitchen environment. This position involves careful execution of menu items, ensuring food quality, and maintaining kitchen safety and cleanliness. The role requires working collaboratively with a small team of 3 to 5 members and regularly includes day, evening, and weekend shifts. The Line Cook will utilize a variety of kitchen equipment, including standard stoves and ovens, specialty tools like grills and fryers, and advanced technology such as combi ovens and sous vide machines. Responsibilities • Prepare and cook menu items according to specifications, • Maintain kitchen safety and sanitation standards, • Set up and organize station for efficient workflow, • Ensure order accuracy and quality control of dishes, • Collaborate effectively with kitchen team members, • Clean and sanitize work areas and equipment regularly, • Use standard and specialty kitchen equipment proficiently Preferred Qualifications • 1+ years experience in culinary or kitchen operations, • Experience in the burger and cheesesteak industry preferred, • Knowledge of food safety and sanitation practices, • Effective time management and multitasking abilities, • Attention to detail and commitment to quality, • Clear communication and teamwork skills

Job Description We are looking for some kitchen staff with experience to join our team at multiple locations in Chicago! Main Responsibilities of a Cook: ● Preparing workstations, cooking ingredients, and kitchen equipment for cooking. ● Cooking and arranging food. Job Description: We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. Spanish speaking is a plus! A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. Responsibilities of a Cook: ● Maintaining a sanitized and well-organized kitchen. ● Preparing workstations for cooking. ● Preparing and maintaining kitchen equipment. ● Checking the quality of the ingredients. ● Preparing cooking ingredients using various techniques. ● Cooking food using various culinary techniques. ● Arranging food and ensuring appealing presentation. ● Manage food storage, stock, and ingredient orders. Cook Job Requirements: ● Must have prior experience as a cook. ● Must be skilled in operating kitchen equipment. ● Must be skilled in various cooking techniques. ● Must know and follow sanitation procedures. ● Must showcase teamwork and communication skills. ● Must showcase great organizational skills. ● Must be able to multitask and act quickly.

Job Description ALL COOK positions will involve set up stations according to the Chef’s rules and restock all items needed during the event. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the COOK, you should have a sense of urgency, an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. These jobs are at major Catering & Healthcare facilities. PLEASE NOTE: If you only worked at A FAST-FOOD restaurant you are not considered a COOK. ( McDonalds, Taco Bell, KFC..ETC) ESSENTIAL DUTIES AND RESPONSIBILITIES: Proficient knife skills and can properly and safely use knives. Knowledge and capability to make large, medium, and small dice. Along with rough and oblong cuts. Basic sanitation knowledge. Ability to follow recipes. Maintain proper safety regulations in the operation. Ability to properly plate dishes. Understand proper blanching, sautéing, and frying techniques. Understand a sense of urgency. Understand basic internal and external customer service. Professional and positive communication between chefs and co-workers. Checks, organizes and maintains work areas, coolers and storage areas according to FIFO and safety regulations Prepares work checklist and organizes work stations for each shift Requisitions food with necessary approvals according to policy Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment Ensure that kitchen area remains clean and free of hazards during shift Follows facility’s safe food-handling guidelines Cleans and Sanitizes work area according to cleaning schedule Works as a Team member to maintain pleasant work environment Comes to work on time Is not absent from work excessively Reports to work dressed according to the dress-code Creates 100% guest satisfaction by providing The Signature Room experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations REQUIREMENTS: MUST have chef uniform MUST have have PREP/LINE COOK experience (1 years+) High school diploma or GED required, culinary degree preferred Own a vehicle and have reliable transportation to/from the job location MUST be able speak ENGLISH, read ,write and understand basic cooking directions. Ability to follow standardized recipes and plate presentation Knowledge of food and beverage preparations, service standards, guest relations and etiquette Knowledge of the appropriate table settings and service ware Excellent attention to detail Must possess the ability to handle multiple tasks Excellent communication and interpersonal skills Ability to effectively communicate with department managers, team members and guests Must possess a strong team spirit PHYSICAL DEMANDS: Ability to hear equipment, timers, etc Does much standing with some walking Ability to see to check quality and portion sizes Ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water. Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc) The individual frequently does heavy lifting transport up to 50 pounds on occasion and up to 35 pounds regularly. Company DescriptionWDH is a leader in the hospitality staffing industry serving high end clients successfully for over 30 years. Please send your resume to: wdhjobs@wdhstaff.comWDH is a leader in the hospitality staffing industry serving high end clients successfully for over 30 years.\r\n\r\n Please send your resume to: wdhjobs@wdhstaff.com

Job Description Line Cook – (Chicago, IL) Company: Ron’s Staffing Position: Line Cook (PM Shift) Schedule: 4:00 PM – Close Position Overview Ron’s Staffing is seeking skilled and reliable Line Cooks to support operations at a high-end restaurant. This role is ideal for candidates who thrive in a fast-paced kitchen environment and are passionate about delivering quality food with consistency and attention to detail. Key Responsibilities · Prepare and cook menu items according to recipes and presentation standards · Set up and stock stations with all necessary supplies before service · Maintain a clean, organized, and sanitary workstation at all times · Follow all food safety and sanitation guidelines · Work collaboratively with kitchen team members to ensure efficient service · Monitor food quality and portion control throughout each shift · Assist with prep work, inventory, and kitchen closing duties Qualifications · Previous experience as a line cook or in a commercial kitchen preferred · Ability to work evening shifts (4 PM – close) · Strong understanding of food safety standards and kitchen operations · Ability to work in a fast-paced, high-volume environment · Team-oriented attitude with strong communication skills · Reliable transportation and consistent attendance Physical Requirements · Ability to stand for extended periods · Ability to lift up to 40 lbs · Comfortable working in a hot, fast-paced kitchen environment Why Work With Ron’s Staffing · Opportunity to work in a premier Chicago restaurant location · Consistent scheduling with evening shifts · Support from a dedicated staffing team · Growth opportunities within hospitality roles Company DescriptionRon's Staffing Services, Inc. is the leader in providing industrial temporary help. We pride ourselves on taking care of our employees better than anyone in the industry. Because of this, our employees have a great work ethic that they bring to our customers, which is a major reason for our success.Ron's Staffing Services, Inc. is the leader in providing industrial temporary help. We pride ourselves on taking care of our employees better than anyone in the industry. Because of this, our employees have a great work ethic that they bring to our customers, which is a major reason for our success.

Job DescriptionDescription: Home Run Inn is looking for enthusiastic, hardworking, and reliable Line Cooks to join our Back of the House Restaurant Team at our Chicago-Archer Full Service Restaurant! Job Summary: The Line Cooks will prepare ingredients, cook menu items to order, and ensure that meals are served with quality and consistency. This job required weekend/evening availability, along with some weekdays as well. (4pm-close) This job will cross train as a pizza maker down the line as well. Responsibilities: • Read order tickets to determine amount and kind of foods and supplies to be packaged., • Fill individual serving cartons with portions of various foods and condiments., • Monitor quality of food and spoilage., • Refill and rotate stock as necessary. Assist in inventory counts and ordering., • Follow standard recipes for preparation of menu items. Prepare foods for cooking and assist other cooks as instructed., • Operate fryer, oven and other cooking equipment., • Ensure cleanliness of food preparation areas., • Stock and prepare necessary food ingredients and dry goods needed for food preparation., • Rotate perishable food items based on FIFO method of inventory., • Follow SOP's of food preparation adhering to specific weight, measures, portioning and safe food handling., • Prepare food quickly and efficiently to meet the HRI prep time goals., • Use kitchen and cooking appliances and equipment., • Follow safety rules and keep work area in a clean and orderly condition., • Perform other related duties as assignedRequirements:, • Passionate about food and thrives in fast paced environments., • Constantly be able to lift, reach, bend and stoop., • 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., • Basic understanding of Food Safety and sanitation practices., • Must be at least 16 years of age or older to operate Kitchen Equipment, • Flexible schedule, including nights, weekends,and holidays. (4pm-close), • Food Handler certification. (Obtain within 30 days of being hired), • Safety shoes required prior to first shift., • Experience working as a Line Cook or similar role in a restaurant setting preferred. Food Allergens at the Restaurant: Milk, Eggs, Tree nuts, Peanuts, Wheat, Soybeans, Sesame Home Run Inn Pizza is a fourth-generation family business known for authentic Chicago tavern-style pizza. From our restaurants to our frozen pizza business, we proudly lead the Chicago frozen pizza market while continuing to grow beyond the city we call home. Our purpose is simple: to give people more Home Runs in their day through great food, great experiences, and teammates who take pride in what they do. At Home Run Inn, our pizza may be iconic, but our people are what make the difference. Many of our leaders started as pizza makers, cashiers, and production teammates, and we’re proud to build careers from within while staying true to our values of family, pride, grit, and courage. If you’re looking for a place where values matter, people come first, and careers are built, not just jobs, we’d love to meet you. #HomeRunInn

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., • Support other team members as needed to ensure smooth operations. Qualifications • 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., • Must be able to stand for extended periods and lift up to 25 lbs. Benefits • Competitive pay based on experience., • Flexible scheduling., • Opportunities for growth and advancement., • Employee discounts and perks. How to Apply Please submit your resume or apply in person at All-Inn Morton Grove.

Job Description • We are hiring immediately for full time COOK positions., • Location: JPMC - 10 South Dearborn Street, Chicago, Illinois 60603. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, 6:00 am to 2:00 pm, 7:00 am to 3:00 pm, or 8:00 am to 4:00 pm. More details upon interview., • Requirement: Prior experience with banquet cooking, large-scale events, and fine dining is preferred., • Fixed Pay Rate: $23.35 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1521005. 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: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates at Restaurant Associates are offered many fantastic benefits. Both 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 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, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job Description Company: SOS Culinary (SOS Hotel Services) Location: Various 5-Star Luxury Hotel Properties Nationwide (e.g., Jackson Hole, WY and other premier resort destinations) – Housing Provided Type: Full-Time Seasonal / Temp-to-Perm Travel Assignment Compensation: Competitive hourly rate + overtime opportunities, housing, travel reimbursement, and benefits package (details based on assignment) Position Summary: SOS Culinary is seeking experienced Cook 1 professionals to join our team at high-volume fine dining outlets in premier 5-star luxury hotels and resorts. In this role, you will prepare exceptional dishes in a fast-paced, upscale environment while delivering the highest standards of quality, consistency, and guest satisfaction. Ideal candidates are versatile line cooks with strong fine dining or high-volume hotel experience who thrive in dynamic kitchens and are open to exciting travel opportunities with provided housing. This is a fantastic opportunity to gain prestigious experience at world-class properties, advance your career in luxury hospitality, and enjoy the benefits of seasonal travel assignments with full support from SOS Culinary. Key Responsibilities • Prepare, season, and cook a variety of menu items (appetizers, entrées, sides, sauces, and specials) to exacting fine dining standards in a high-volume setting., • Execute stations efficiently during peak service periods while maintaining quality, portion control, and presentation., • Collaborate closely with Executive Chef, Sous Chefs, and kitchen team to ensure smooth operations and menu execution., • Maintain the highest standards of food safety, sanitation, and cleanliness (HACCP and ServSafe practices)., • Monitor inventory, assist with ordering and receiving, and minimize waste., • Adapt quickly to new menus, techniques, and property-specific standards., • Uphold SOS Culinary and client expectations for professionalism, teamwork, and exceptional guest service through food. Qualifications & Requirements • Minimum 4+ years of line cook experience in fine dining, upscale restaurants, or luxury hotel kitchens (Cook 1 or equivalent level preferred)., • Strong proficiency in multiple stations (grill, sauté, garde manger, etc.) and ability to handle high-volume service., • Knowledge of classical cooking techniques, food safety standards, and allergy accommodations., • Reliable, positive attitude with excellent communication skills and a strong work ethic., • Ability to stand for long periods, lift up to 50 lbs, and work flexible hours including nights, weekends, and holidays., • Valid food handler’s certification (ServSafe or equivalent) preferred., • Open to travel and seasonal assignments with provided housing., • E-Verified and background check clearance required. What We Offer • Housing Provided at or near the resort property (utilities included for most assignments)., • Competitive pay with overtime opportunities and potential performance bonuses., • Travel reimbursement or arranged transportation for assignments., • Opportunity for temp-to-perm conversion or repeat placements., • Access to SOS Culinary’s benefits (health options, 401(k) eligibility, etc., where applicable)., • Professional development, networking in luxury hospitality, and exposure to top-tier kitchens and chefs., • Dedicated support from your SOS recruiter for payroll, housing, travel, and any on-site needs. If you are a passionate, skilled cook ready for your next adventure in luxury hospitality, we want to hear from you! SOS Culinary specializes in matching top culinary talent with exceptional opportunities while providing full employer-of-record support. Company DescriptionJoin SOS Culinary and elevate your culinary career.. As a leading staffing partner for 5-star hotels and resorts, we place skilled cooks in high-volume fine dining kitchens at premier properties nationwide — with transportation and housing provided on all travel assignments. Enjoy competitive pay, overtime opportunities, full EOR support, reliable placements, and temp-to-perm pathways. Benefit from our 30+ years of industry expertise, transparent cost-plus model, and dedicated recruiter support for payroll, housing, and travel. Grow your carrer with top clients, while experiencing new destinations. Work with a team that values your talent and delivers real opportunities. Advance your culinary career with SOS Culinary — where your skills meet exceptional experiences.Join SOS Culinary and elevate your culinary career.. As a leading staffing partner for 5-star hotels and resorts, we place skilled cooks in high-volume fine dining kitchens at premier properties nationwide — with transportation and housing provided on all travel assignments.\r\nEnjoy competitive pay, overtime opportunities, full EOR support, reliable placements, and temp-to-perm pathways. Benefit from our 30+ years of industry expertise, transparent cost-plus model, and dedicated recruiter support for payroll, housing, and travel.\r\n\r\nGrow your carrer with top clients, while experiencing new destinations. Work with a team that values your talent and delivers real opportunities.\r\n\r\nAdvance your culinary career with SOS Culinary — where your skills meet exceptional experiences.

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 Mas Tacos is looking for a taco restaurant cook. Company DescriptionAuthentic tacos, burritos, tortas and more!Authentic tacos, burritos, tortas and more!

Job Description Position Title: Line Cooks, Prep Cooks FT and PT Department: Dining Services Exempt Status: Hourly / Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: The Cook provides full-scope, hands-on production cooking in the Dining Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Exemplify the communities standards of cleanliness, sanitation and operational organization at all times. · Responsible for adhering to food quality, appearance, and presentation standards always. · Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. · Exhibit cooking standards of speed, accuracy, and efficiency. · Assist with serving of meals and ware washing as necessary. · Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance. · Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary. · Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs. · Complete assignments in a timely and efficient manner. · Attend all in-services as assigned or requested. · Participate in interdisciplinary team and other community meetings as assigned. · Other duties will be assigned as needed. QUALIFICATIONS: · High school diploma · Minimum of one year restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements · Ability to speak, read and comprehend the English language · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Willingness to be available for any/all emergencies regarding the community · Familiarity with Microsoft Office Suite products PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands, and walks frequently · Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace · Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Company DescriptionIndependent and Assisted Living CommunityIndependent and Assisted Living Community

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 Description Hornblower Group is a global leader in experience and transportation. Spanning a 100-year history, Hornblower Group’s portfolio of international offerings includes water- and land-based experiences and ferry and transportation services. City Experiences, Hornblower Group’s premier experience division, offers dining and sightseeing cruises and walking and food tours through the City Cruises, Walks, and Devour brands. City Ferry, part of Hornblower Group’s Ferry and Transportation Division, is the largest private operator of high-speed passenger and vehicle ferries in the United States, carrying more than 10 million passengers annually and operating services including NYC Ferry, Puerto Rico Ferry, and other regional ferry systems. Hornblower Group’s subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services, Inc., a full-service shipping, waterfront logistics and management company that specializes in the operation and maintenance of government and commercial vessels. Additionally, Anchor Operating System, LLC, a Hornblower Group subsidiary and independent entity, provides reservation, ticketing and website integration services for clients in the transportation, tourism and entertainment industries. Today, Hornblower Group’s global portfolio covers over 10 countries, over 50 U.S. cities and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Group’s additional corporate offices reside in San Francisco, California; Boston, Massachusetts; Chicago, Illinois; London, United Kingdom; New York, New York; Dublin, Ireland; and across Ontario, Canada. For more information, visit hornblowercorp.com. Position Summary: A successful Cook II is competent in food preparation and the production process. Contributes to general kitchen tasks such as receiving and storing provisions. A skilled cook is hospitable to coworkers and guests and operates safely and responsibly. Duties and Responsibilities: • Provide exceptional hospitality to coworkers and guests as prescribed in our RESPECT service system (RSS)., • Collaborate with the culinary team, including sous chefs and other line cooks, to ensure precise and efficient food preparation according to established recipes and standards., • Work efficiently and effectively in a fast-paced kitchen environment, managing multiple orders simultaneously while adhering to established cooking times., • Maintain attention to detail in all food preparation stages, ensuring that each dish meets our rigorous quality and taste standards., • Manages leftover foods correctly; cover, label, date, and accurately store according to company standards., • Adhere strictly to food safety and sanitation regulations, maintaining a clean and organized kitchen workspace., • Embrace opportunities for skill development and learning, working collaboratively with the team to continually improve culinary techniques and knowledge., • Maintain uniform and personal grooming in compliance with appearance standards. Other Duties and Responsibilities • Additional job duties as assigned. Requirements & Qualifications: • At least two (2) year previous kitchen experience preferred, • High school diploma or equivalent preferred, • Energetic and enthusiastic personality essential, • Must possess a service orientation – actively looking for ways to help others., • Will work for extended periods without sitting, • The nature of the work may be strenuous, and the work environment may be warm, • Required to lift and move heavy items such as cases of provisions and large containers of prepared foods, • Will be required to be available for work on all major holidays, • Must meet minimum state age requirements #HB2 The RESPECT Service System embodies our mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. EEO / Disabled / Protected Veteran Employer. Hornblower is proud to be an Equal Employment Opportunity employer. We offer equal employment opportunities to all qualified individuals and prohibit discrimination and/or harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military status, disability (physical or mental), medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additionally, as a federal, state, and local contractor, Hornblower complies with government regulations, including affirmative action responsibilities for qualified individuals, where and as they apply. The company also participates in the E-Verify program in certain locations.

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, • Work with management to create a memorable experience for guests Qualifications: • 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 DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob 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: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • 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 DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Pastry Sous Chef oversees the production of all pastries for an Eataly, including: Italian pasticcini, cakes, desserts, cookies, candies and other dolci. Reports directly to the Executive Chef and reports functionally to the Head of Pastry; manages a pastry team of about 10 employees. • Supervises and participates in the production of all pastry items for Eataly’s counters and restaurants, • Assists in managing the pastry team: schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels, • Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency, • Produces decorative centerpieces and special orders, • Orders and requisitions all supplies for the pastry shop, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 4+ years of experience in a high-volume pastry preparation position, • Knowledge of Italian pastries and techniques, • Excellent communication and leadership skills, • Intermediate computer skills, • Degree from a post-secondary culinary/pastry arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Compensation for this role is ranged from $60,000 to $65,000 Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Hilton Chicago/Oak Lawn Il. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. • Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product., • Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate., • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner., • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality., • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations., • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Assist in the creation and planning of menus and implement changes to continue to attract business., • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required., • Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction., • Prepare daily requisitions for supplies and food items for production., • Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items., • Check and control the proper storage of product and check portion control, to maintain qualify product., • Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc), • Must have knowledge of food and beverage preparation and service., • Promptly report all maintenance issues, • Properly receive and store food and other deliveries, • Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department., • Participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking., • Participate in physical inventories, • Guest Relations, • Be readily available/ approachable for all guests., • Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan., • Extend professionalism and courtesy to guests at all times., • Adhere to all applicable Company Standard Operating Procedures., • Be an enthusiastic, helpful and positive member of the team, • Be professional, responsible and mature in conduct and behavior, • Be understanding of, encouraging to and friendly with all co-workers, • Be self-motivated and use time wisely, • Maintain open line of communications with each department, • Communicate pertinent information, • Respond positively to new ideas, • Openly accept critical/developmental feedback, • Maintain effective communication through the use of meetings, memorandums, • Be available to help other departments in emergency situations, • Perform other assignments as directed by supervisor., • Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook., • Safety and Security Skills, • Properly handle and account for keys, • Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Must possess basic computational ability., • Ability to read recipes and follow their instructions., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same., • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel, • environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,, • listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Requires finger dexterity to be able to operate office equipment., • Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • Basic math skills are used frequently when handling cash or credit., • Problem-solving, reasoning, motivating, and training abilities are often used., • Have the ability to work a flexible schedule including nights, weekends and/or holidays, • Salary-$60,000 to $65,000 depending on experience and qualifications. Insurance: Medical, dental, vision insurance available for full-time employees and their families; Short-term and Long-term Disability Insurance; Supplemental Life Insurance; and Flexible Savings Account Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match Paid Time Off: Vacation Time - 80 hours on your first 3 years of service; Paid Holidays: New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day Other benefits: Career Growth Opportunities/ Manager Training Program, Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Cell phone allowance, Access to our Talent team to help you reach your career goals.

Job Description The role… Popular Persian spot Berenjak has been a need-to-visit restaurant since it opened its two London locations back in 2018. Soho House members have been enjoying its authentic Iranian menu at the Little Berenjak residency at Soho Farmhouse and Dumbo House in New York. Now, the team is setting up shop in Chicago, with the arrival of Berenjak at Soho House Chicago. The restaurant will allow members to experience founder and chef Kian Samyani's signature dishes. Inspired by Tehran's hole-in-the-wall kebab houses, they shine a light on seasonal, locally sourced produce and are designed for sharing. At Soho House the Chef de Cuisine is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department. As the Chef de Cuisine, you will have culinary, leadership, and human resource skills. A key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Chef de Cuisine will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. 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, • Lead "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, • Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform, • 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, • Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered., • Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards, • Report and follow up of any maintenance issues, ensure all the kitchen equipment is working and good condition, • Curate and maintain distributor and purveyor relationships. Work directly with senior leadership and/or finance team to review agreements & devise cost reductions, deals or fiscal savings with said distributor accounts annually., • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications: • Minimum of 4-5+ 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 in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • 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, • High school diploma or equivalent trade school certification Physical Requirements • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8-10 hours., • Fast-paced movements are required to go from one part of the kitchen and storage areas to others., • Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly., • Occasional environmental exposures to cold, heat, and water, • Occasionally kneel, bend, crouch, and climb as required. Why work with us... 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 day's + 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., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$85,000—$90,000 USD

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., • Requirement: Previous lead cooking experience is preferred. *Internal Employee Referral Bonus Available • 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: http://olivia.paradox.ai/moSkg 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., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf 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 Salary: 72,000 - 81,000 / 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 play a key leadership role in the daily operation of the Culinary Department within a healthcare setting. You will support the Executive Chef in overseeing patient meal production, retail and catering services, staff supervision, and culinary quality. This position requires a hands-on culinary professional who understands the importance of nutrition, food safety, regulatory compliance, and exceptional service in a healthcare environment. Key Responsibilities • Assist the Executive Chef with the overall management and daily operation of the Culinary Department., • Provide day-to-day oversight of patient meal production, ensuring menu accuracy, recipe compliance, food quality, and timely service., • Supervise and support culinary staff, ensuring proper batch cooking quantities, correct preparation techniques, and readiness for future production needs., • Actively participate in hands-on food production, including cooking, plating, and garnishing., • Assist with menu planning and development, incorporating healthcare nutrition standards and patient satisfaction goals., • Execute and support catering functions for meetings, events, and special programs., • Manage food and labor cost controls, inventory, ordering, and waste reduction., • Ensure compliance with food safety, sanitation, and regulatory requirements, including HACCP and ServSafe standards., • Train and mentor cooks and hourly associates, promoting skill development, consistency, and accountability., • Assist in rolling out new culinary programs and initiatives in collaboration with company culinary and marketing teams., • Support client satisfaction initiatives and patient experience programs., • Provide coverage for the Executive Chef as needed.Preferred Qualifications, • Associate degree in Culinary Arts or equivalent professional experience (Culinary degree preferred)., • 5+ years of culinary experience, with 1+ year in a leadership or supervisory role preferred., • Healthcare, institutional, or high-volume food service experience strongly preferred., • Experience with batch cooking and patient meal service in a regulated environment., • Catering experience a plus., • Comprehensive knowledge of food production, food cost controls, sanitation standards, and presentation., • Strong understanding of ingredient functionality, recipe compliance, and dietary considerations., • Proficiency with computers, including Microsoft Word, Excel, PowerPoint, Outlook, and email systems., • Familiarity with financial concepts, inventory management, and purchasing processes., • ServSafe certification highly desirable., • Ability to work rotating weekends, holidays, and variable schedules. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1528140 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Job Title: Chef Manager Salary: $70k – 75k a year Hours: Monday to Friday. Weekend and evening availability is needed at some locations. Location: Multiple locations in the Chicagoland area Including Northwest, downtown and Jefferson park area Job Summary Are you ready to bring your culinary passion and leadership skills to the next level? Food For Thought is hiring a Chef Manager to oversee both the Front and Back of House teams across our Chicagoland café locations. In this role, you’ll set the vision for your kitchen, stay ahead of industry trends, and ensure flawless execution of menus, promotions, and client expectations. You’re a cautious risk-taker who thrives in a fast-paced environment—balancing creativity with operational excellence. You hold yourself and others to high standards, manage costs with precision, and know how to keep both customers and employees satisfied. With at least 5 years in food service management and the ability to adapt quickly, you’re self-sufficient, direct, and motivated to lead teams to success. Responsibilities • Measuring customer satisfaction levels through feedback and resolving any issues immediately., • Working with the District Manager to maintain 100% compliance with the new menu and promo rollouts from the chef’s committee., • Acting as the liaison with the client to ensure expectations are met., • Managing and maintaining all SOP and HACCP standards., • Demonstrating financial expertise and accountability in managing Food, Labor and Direct costs against budgets and forecasts., • Other duties as required or assigned. Required Qualifications • 5+ years in Food Service Management., • Ability to work in a fast-paced environment., • Strong communication and leadership skills., • Proficient computer skills and exceptional organizational skills., • Must provide valid Food Service Manager Certificate and Food Allergen Certification. Preferred Qualifications • Associate’s degree in Culinary Arts., • A passion for culinary arts, with a desire for creativity., • Ability to budget and manage inventory., • Creativity and adaptability to challenges. Why We’re the Leaders • Excellent training, • Employee Referral bonuses, • Flexible scheduling, • Career advancement opportunities, • Competitive Pay, • Anniversary Milestone Incentives Company Benefits & Perks • Paid Time Off, • Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider), • Flexible Spending Accounts (FSA), • Health Savings Account (HSA), • Paid Life Insurance ($50K by the company, optional additional coverage), • Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance, • Short Term Disability, • Employee Assistance Program (EAP), • Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss, • Assistance for you and household members, • In Person Sessions, • Unlimited phone access, • Parental Leave – Equal benefits to Mothers and Fathers, • 401K Retirement Plan, • FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth., • Employee Meal Plan, • Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication, • Diverse, Inclusive, Safe, and Motivating, • Our Triple Bottom Line – People, Product and Planet, • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years!

Job Description Brought to you by DineAmic Hospitality, our West Loop restaurant collection—including Bar Siena, Bandit, Fioretta, La Serre, and Lyra—offers a diverse portfolio of chef-driven dining experiences in one of Chicago’s most vibrant neighborhoods. From elevated Italian cuisine and modern Mediterranean flavors to classic steakhouse fare and lively social dining destinations, each concept is committed to exceptional hospitality, culinary excellence, and memorable guest experiences. Sous Chefs play a key leadership role in executing high-quality food, developing culinary talent, maintaining operational standards, and contributing to the success of the restaurant. Essential Responsibilities & Duties Kitchen Leadership & Operations • Lead shift meetings to align kitchen staff and assign production duties., • Oversee food preparation, cooking, and plating to ensure consistency, quality, and timely execution of all dishes., • Lead the kitchen in the absence of the Executive Sous Chef, ensuring smooth operations and exceptional service during peak periods., • Manage special dietary requests, allergies, and menu modifications with precision and attention to detail.Team Development & Communication, • Train, mentor, and develop kitchen staff while fostering a positive, productive work environment., • Serve as a subject matter expert across all stations, providing coaching and performance feedback to team members., • Promote teamwork and effective communication within the kitchen and between back-of-house and front-of-house teams., • Address operational challenges, staffing needs, and team concerns in a professional and timely manner.Quality, Safety & Compliance, • Maintain the highest standards of food quality, presentation, and consistency., • Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling and storage., • Maintain a clean, organized, and safe kitchen environment, including the care and upkeep of kitchen equipment.Inventory, Cost Control & Financial Performance, • Assist with inventory management, product ordering, and stock rotation to ensure proper supply levels., • Support food and labor cost management through portion control, waste reduction, and efficient scheduling., • Monitor kitchen waste and product utilization to maximize profitability and align with budget goals. Minimum Qualifications • Experience: 3–5 years of culinary experience, including 1–2 years in a leadership role within a high-volume restaurant., • Education: Culinary degree or equivalent professional experience preferred., • Certification: Current ServSafe Food Manager Certification (or equivalent) required., • Skills:, • Strong knowledge of food preparation techniques, culinary execution, and kitchen operations., • Proven leadership, communication, and organizational abilities., • Comprehensive understanding of food safety and sanitation standards., • Ability to perform effectively in a fast-paced, high-volume environment. Physical Demands & Work Environment • Must be able to stand, walk, bend, and lift up to 50 pounds without assistance., • Ability to work in a hot, noisy, and sometimes crowded kitchen environment for extended periods., • Must be able to perform repetitive motions, including chopping, stirring, and plating food., • Must navigate safely through kitchen areas, including stairs, slick floors, and tight spaces., • Position requires physical stamina and the ability to work in a fast-paced environment for extended periods., • Ability to work long hours, including nights, weekends, and holidays, and the ability to work efficiently during peak service periods and maintain productivity under time constraints. 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, • Monthly Food & Beverage Allowance and Discount Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job Description Salary: $70,000.00 - $74,000.00 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • 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 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, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1537588 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $70000 - $75000 Pay Grade: 12 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 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, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • 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 Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionSummary Description Arlo Hotels, an independent lifestyle hotel brand, is now seeking a dynamic Chef de Cuisine. Are you passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more.” The role of the Chef de Cuisine is a vital position to the success of the overall culinary operation. This role is responsible for maintaining standards of cleanliness, food quality, labor, and food costs across all food outlets. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations, • Displays honesty & integrity, • Delivering outstanding service creates memorable experiences., • Manages the day-to-day operations of the kitchen., • Strong written communication, • Provides quality customer service., • Works in a professional environmentSPECIFIC DUTIES, • Oversee all production schedules, • Oversee all Back of House overtime, • Maintain the food cost for all culinary operations in accordance with company standards., • Maintain labor costs of all culinary operations to company standards., • Oversee all aspects of scheduling and payroll, • Must continually speak with purveyors to get the best price for the best ingredients possible, • Oversee all food outlets: Restaurant, • Taste all prep for their service and ensure a consistent standard is upheld, • Oversee DOH and temperature checklists 3 times daily, • Coordinate with the Kitchen Manager on issues, concerns, and thoughts to continually improve the restaurant, • Establish a training schedule for new cooks and Sous Chefs., • Inspire and set a positive tone in the kitchen., • Write-up and coaching, • Primary teacher for new hire trainees during their service, • Perform biannual employee evaluations, • Confirm all food presented during service is correct, • Overseeing the expediting of their service, • Responsible for maintaining an Illinois Department of Health ‘A’ Level Facility., • Overseas, all product ordering, • Responsible for maintaining an up-to-date Food Handler's permit, • Recruit and interview new cooks, • Perform a weekly inventory and submit it to accounting, • Responsible for maintaining an up-to-date Food Handler's Permit., • Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follows and ensures compliance with all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Acts as an ambassador to Arlo Hotels' culture. REQUIREMENTS: Must have 3 years + cooking/management experience in a high-volume restaurant or hotel kitchen • Must have 3 years, • Must be proficient in the English language (both speaking and writing), • No smoking while in the workstation., • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must be proficient in Microsoft Word and Excel, • Must have extensive knowledge of the Illinois Department of Health’s codes and regulations Certifications: • Serve Safe certificate Arlo Chicago is an Equal Employment Opportunity employer. We are committed to creating an inclusive workplace and do not discriminate based on race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity, or any other protected characteristic in accordance with applicable federal, state, and local laws.

Job Description 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., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: 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., • Performs other duties as assigned by a supervisor. Education/Experience: • 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 Description THE SMITH Our purpose is simple make people happy! Since 2007, we’ve served food people crave. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. We care about every meal and every moment. Walk in the door and you’re in for a great time. Whether it’s date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don’t-want-to-cook-tonight night, we’ve got you covered. The menu features bistro classics, seasonal fare, and craft cocktails. We believe in working closely with local farmers and purveyors that we trust to serve consistently delicious food and drinks. We have high standards for every ingredient, and we put thought into every bite. THE POSITION: SOUS CHEF KEY RESPONSIBILITIES · Execute service to The Smith standards for flavor, presentation, consistency, and timing · Assist in supervising daily kitchen operations, managing the back-of-house team, and supporting service execution. · Lead by example during shifts, demonstrating speed, organization, and professionalism · Conduct line checks, tastings, and temperature logs to ensure quality and accuracy · Foster a positive, respectful, and high-performing kitchen culture · Support and guide team members during service by answering questions and reinforcing standards · Assist in training and onboarding, ensuring team understanding of recipes and systems · Monitor prep levels and production to minimize waste and ensure readiness · Enforce recipe adherence and portioning to maintain consistency and control costs · Support inventory, ordering, and daily operational systems (prep lists, logs, checklists) · Maintain compliance with food safety, sanitation, and DOH standards · Identify and communicate maintenance or equipment needs · Maintain strong knowledge of all menu items, ingredients, and techniques · Step into leadership responsibilities WHAT MAKES YOU GREAT: (QUALIFICATIONS) · Proven experience in a high-volume kitchen environment · Strong leadership presence with the ability to direct work and support a team · High standards for food quality, consistency, and cleanliness · Ability to stay organized and maintain composure under pressure · Strong communication skills and ability to collaborate across teams · Demonstrates accountability and follows through on commitments · Working knowledge of food safety, sanitation, and kitchen operations · Passion for food, hospitality, and developing others WHAT MAKES US GREAT: (OUR BENEFITS) • Competitive pay, • Bonus opportunity, • Comprehensive benefits plan (medical, dental, vision, life insurance), • 401(k) with company match, • Employee Assistance Program, • Gym discounts, • Commuter benefits, • Referral bonus program, • Generous paid time off, • A collaborative, high-performing environment with a team that takes pride in their work The base pay range for this position is $75,000-$85,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to prior employment history/job-related knowledge, qualifications, and skills, etc. STATEMENT OF DIVERSITY At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates

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 Experienced Sous Chef Wanted – Italian Cuisine Established, family-owned Italian restaurant in Chicago is seeking an experienced Sous Chef with a strong background in authentic Italian cuisine to join our team. Requirements: • Proven experience as a Sous Chef or Lead Line Cook in an Italian restaurant., • Thorough knowledge of traditional Italian cooking techniques, sauces, pastas, meats, seafood, and daily specials., • Ability to work efficiently in a fast-paced, high-volume kitchen., • Strong leadership, communication, and organizational skills., • Reliable, dependable, and passionate about quality food., • Ability to work evenings and weekends. We Offer: • Competitive pay based on experience., • Full-time, year-round position., • A supportive, family-oriented work environment., • Opportunity to grow with a well-established restaurant. If you take pride in authentic Italian cooking and are looking for a long-term opportunity, we’d love to hear from you. Please send your résumé or contact us to schedule an interview.

Job Description Position Title: CHEF MANAGER - OAK BROOK, IL Salary: $75,000 - $80,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. 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, • Possesses a passion for sustainability Preferred Qualifications: • 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 Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description POSITION PURPOSE: To train, oversee and coordinate all chefs’ staff in order to prepare, cook and present food according to hotel standard recipes. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 60% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items. 15% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 10% Adheres to control procedures for cost and quality and updates recipes. 5% Assists in menu planning activities and ordering 5% Assists in schedules culinary staff so that proper coverage is maintained while keeping payroll costs SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef with projects as needed Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. Manage associates with a firm, fair and consistent management style Participates in hotel management training and courses. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Standing Constant Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Occasional Hearing Constant Talking Constant Smell Constant Lifting/Carrying (# lbs) Frequent Travel Occasional SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Sixteen Cooks SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Thorough knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Graduation from a culinary school or formal apprenticeship program recommended. EXPERIENCE 3 years of culinary experience in a similar size operation with supervisory experience is preferred. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. GROOMING All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability is strongly preferred. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Job Description Join Our Pastry Leadership Team At Catering by Michaels, we believe an event is more than food on a plate. Every dessert, pastry, and finishing touch contributes to an experience that guests remember long after the event is over. Founded in 1980, Catering by Michaels is a full-service catering and events company based in Morton Grove, Illinois. We produce events throughout Chicago and the surrounding suburbs, ranging from weddings and galas to corporate events, festivals, and private celebrations. We are seeking a Pastry Sous Chef who is passionate about baking, committed to excellence, and ready to help lead a talented pastry team in a fast-paced production environment. About Catering by Michaels For more than four decades, we have built our reputation as one of Chicago's leading catering and events companies through quality, creativity, and execution. • Scratch kitchen focused on quality, craftsmanship, and fresh ingredients, • Sustainability leader, certified by both Green Restaurant and Green Seal, • Experience executing major events including Lollapalooza, the NFL Draft, the Black Creativity Gala, LIV Golf, and countless weddings, galas, and corporate events throughout Chicago, • Full-service catering and event production serving Chicago and the surrounding suburbs Every role contributes to the client experience. Why This Role Matters The Pastry Sous Chef is responsible for helping lead the daily operations of our pastry department while maintaining the quality, consistency, and presentation standards that our clients expect. This is a hands-on leadership role that combines production, team development, recipe execution, and operational oversight. The ideal candidate leads by example, works alongside the team, and takes pride in creating exceptional desserts for a wide variety of events. Key Responsibilities • Oversee daily pastry production and quality control, • Scale, prepare, and execute recipes according to company standards, • Train, mentor, and supervise pastry team members, • Assist in developing new recipes, seasonal offerings, and creative dessert concepts, • Manage inventory levels, purchasing needs, and production planning, • Ensure compliance with all sanitation, food safety, and workplace safety standards, • Support off-site catering events and high-volume production periods, • Maintain a clean, organized, and efficient pastry department, • Collaborate with culinary leadership to continuously improve quality and efficiency Qualifications • Minimum of 2 years of progressive pastry management or bakery management experience, preferably in catering, hotels, bakeries, or fine dining environments, • Demonstrated leadership skills with the ability to train, motivate, and develop team members, • Strong organizational, communication, and time management skills, • Hands-on approach to kitchen leadership with a willingness to work alongside the team, • Ability to multitask and adapt to changing production priorities, • Passion for pastry arts and commitment to continuous improvement, • Flexible availability including mornings, evenings, weekends, and holidays as needed, • Spanish language skills are a plus. If you speak Spanish, you will be working alongside team members who do as well, • Valid Food Service Sanitation Manager Certification preferred or ability to obtain upon hire, • Basic computer skills including Microsoft Outlook, Microsoft Office, and inventory or production management systems If selected for an interview, there may be the request to work a paid stage shift with a skills test. Additional Requirements • Must possess or be able to obtain a valid Food Service Sanitation Manager Certification, • Basic computer proficiency required, including email, scheduling, inventory management, and Microsoft Office applications, • Ability to accurately complete production records, inventory documentation, and departmental communications, • Strong organizational skills with the ability to manage multiple priorities and deadlines in a hectic and busy spacePhysical Requirements, • Ability to stand and remain active for extended periods throughout the workday, • Ability to lift, carry, push, and pull products, ingredients, equipment, and supplies weighing up to 50 pounds regularly and up to 100 pounds occasionally, • Ability to bend, kneel, stoop, reach, and squat frequently during food production and kitchen operations, • Ability to work in refrigerated environments, hot kitchen conditions, and varying production environments, • Ability to effectively communicate with team members, vendors, and management, • Ability to taste and evaluate food products to ensure quality, consistency, and adherence to company standards Work Environment This position is based in our Morton Grove production facility and supports events throughout Chicago and the surrounding suburbs. The environment is fast-paced, production-focused, and collaborative, requiring strong attention to detail and the ability to maintain quality under deadlines. Compensation and Benefits • Competitive compensation based on experience, • Opportunities for advancement and professional growth, • Health, dental, and vision insurance, • 401(k) with company match, • Paid vacation time, • Employee meals and company discounts, • Opportunity to contribute to some of Chicago's most recognized events Why Work With Catering by Michaels We have been doing this since 1980 because we care about doing things the right way. Our pastry team takes pride in creating desserts that reflect the quality, creativity, and professionalism that define our company. If you are an experienced pastry professional looking for an opportunity to lead, grow, and make an impact, we encourage you to apply. Join a catering and events company that values craftsmanship, leadership, and creating exceptional experiences through food. Job Posted by ApplicantPro

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: $114,000.00 - $124,000.00 Other Forms of Compensation: 20% Annual Bonus Pay Grade: [[payGrade_obj]] A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Job Summary: Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the research, testing, development, documenting, training, implementing, monitoring, evaluating and making necessary adjustments to innovative new dishes, concepts and/or food programs. This position will play a key role in new facility design and roll out, menu creation, cost reduction, establishing and maintaining culinary standards and more. Key Responsibilities: • Orientates new Chefs within their respective Core Culinary Standards, and established food programs., • Maintains all Culinary Programs and Standards in their home account to the level of Culinary Center for Excellence., • Provides support for new account openings and or renovations within the territory., • Provides Culinary Leadership to Chefs within the respective Territory., • Assists with training, coaching, and development of Culinary personnel within assigned territory., • Completes all required reports, logs, and Core Culinary Reviews in a timely manner., • Communicates effectively with Corporate Executive Chef, Regional Director of Operations, and unit level Chefs via email, conference calls, etc., • Reads and complies with all policies and procedures of the Company as appropriate., • Projects and practices consistent ownership attributes, which provide a high level of quality and service at all points of contact., • Is comfortable and familiar preparing food in a regulatory environment. Preferred Qualifications: • Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experience, • Five years of progressive food service production management experience, • Previous multi-unit experience preferred, • Serv-Safe Certification, • Must be computer literate able to utilize Microsoft Office Suite and Webtrition Software packages, • This position will require 75% travel, • Certified Executive Chef an added plus! Apply to Compass Group today! 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. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1526390 Compass Corporate Steven Goldberg [[req_classification]]

Job Description Base Salary 65 - 80K Full Benefits paid at 80+% with 0 out of pocket after (No co-pays) 401K with a 10% match 15 days PTO take it when you want it 5 day work week 50 hours Qtrly Bonus (Merit based) not if, but how much Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do. What you can expect from working with Us: • Full time earning potential, • Flexible schedules, • Employee dining discounts, • Outstanding training and development programs, • Advancement and growth opportunities, • Insurance benefit plans starts after 30 days, • A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: • Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager., • Responsible for accurate creation and presentation of all food items served to guests., • Insure quality and accuracy in preparation of all menu items., • Butcher all proteins., • Execute all paperwork associated with Chef position., • Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members., • Manage back of house labor, meeting the goals and guest requirements., • Responsible for ordering, stocking and managing inventory levels and quality., • Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $65,000.00 - $780,000.00 per year Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Disability insurance, • Employee assistance program, • Employee discount, • Flexible schedule, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Physical Setting: • Fine dining restaurant Schedule: • Day shift, • Evening shift, • Holidays, • Monday to Friday, • Night shift, • Weekend availability Supplemental Pay: • Bonus pay Ability to commute/relocate: • Oakbrook, IL; Schaumburg, Vernon Hills: Reliably commute or planning to relocate before starting work (Required) Experience: • Culinary experience: 1 year (Preferred), • Cooking: 1 year (Preferred), • In House Butchery Experience Work Location: One location Company DescriptionAt Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates – Listening with the intent to understand your needs... and Execute your Vision!At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. \r\nIn our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere.\r\nWe provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. \r\nWe spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business.\r\nWith over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist.\r\nPatrice and Associates – Listening with the intent to understand your needs... and Execute your Vision!

Job Description Company Overview: Black Briar is a creative American restaurant anchored by an open coal grill, a serious raw bar, and ingredient-first cooking with a Chicago tavern soul. Led by Chef Jimmy Papadopoulos, we are opening in the West Loop and building something permanent - a kitchen with a point of view, a team with standards, and a menu that earns its place in the city we love. We are looking for a Sous Chef who is ready to step into real leadership. Someone with strong technique, a coach's instinct, and the discipline to hold a standard shift after shift without being told to. The Role: The Sous Chef is the third in command of the Black Briar kitchen. You support and execute the vision of the Chef de Cuisine (CDC) - owning your station, leading your cooks, and ensuring that every plate leaving the pass meets the standard set by this kitchen. You report directly to the Chef de Cuisine. This is an active, hands-on role. You are cooking, teaching, and holding the line accountable in equal measure. Leadership here is earned on the floor, not assigned by title. The Kitchen The Black Briar kitchen is built around a coal grill and a raw bar. The menu is live-fire forward, ingredient-driven, and rooted in American tavern cooking - honest, refined, and without unnecessary complexity. Every cook on this team is expected to understand the food, execute it consistently, and take pride in the standard. This is a kitchen where technique matters, culture matters, and showing up fully prepared matters. If you are looking to grow into a CDC role, this is the place to do it. What You Own: Job Summary • Line execution during service - quality, consistency, timing, and precision at your station and across the kitchen, • Pre-shift prep oversight - readiness, organization, and mise en place to standard before every service, • Real-time coaching and accountability of line and prep cooks during service, • Sanitation and food safety compliance on every shift - no exceptions, • Receivables support and daily product checks in coordination with the CDC, • Kitchen setup and breakdown - executed completely, on time, every time, • Communication between the pass and the team - clear, calm, and effective under pressure, • Menu knowledge across all stations - you can cook every position and teach itWhat We're Looking For: Qualifications + Skills • Minimum 3 years in a professional kitchen, with at least 1 year in a lead cook or Sous Chef role at a full-service concept, • Live-fire cooking experience strongly preferred - this kitchen runs on coal and the candidate should be comfortable with fire, • Raw bar familiarity a plus, • Strong fundamentals - knife skills, station discipline, seasoning instinct, and an understanding of how a kitchen moves, • A genuine interest in developing cooks - patience and precision in equal measure, • Valid City of Chicago and State of Illinois Food Sanitation License required, • Ability to work a flexible schedule including evenings, weekends, and holidaysWho You Are You are technically sound and quietly competitive. You take your station personally. You show up early, stay focused, and leave the kitchen better than you found it. You coach your cooks the way you would want to have been coached - directly, fairly, and with genuine investment in their growth. You are not looking for a stepping stone. You are looking for a kitchen where the standard is high, the team is serious, and the work is worth doing. If that is you, we want to hear from you. Compensation & Benefits • Salary Range: $60k - $75k, • Performance bonus tied to kitchen consistency and team development metric, • Health benefits with employer contribution, • Employee dining benefit, • Annual performance review with merit increase opportunity Black Briar is an equal opportunity employer. We are committed to building a team that reflects the city we are proud to call home.

Job Description Position: Sous Chef Compensation: $65,000–$85,000 base salary plus 20% bonus potential Schedule: Full-time | Evening, weekend, and holiday availability required Benefits: Comprehensive benefits package including bonus opportunities, health coverage, paid time off, dining perks, and commuter benefits Role Summary: We are conducting a confidential search for a talented and driven Sous Chef to support the culinary operations of a highly anticipated, chef-driven neighborhood restaurant concept. This role works closely with executive culinary leadership to deliver elevated cuisine, maintain operational excellence, and foster a collaborative, high-performing kitchen culture. The Sous Chef will play a critical role in daily service execution, team development, inventory management, and maintaining the consistency and standards expected within a polished, high-volume environment. The ideal candidate is a hands-on culinary leader with strong operational instincts, a passion for hospitality, and experience working within refined, detail-oriented kitchens. What you bring to the table: • Strong ability to lead line operations while maintaining consistency, urgency, and attention to detail during service, • Experience supporting hiring, onboarding, scheduling, and development of back-of-house team members, • Hands-on leadership style with the ability to train, mentor, and motivate culinary teams, • Strong understanding of food quality, presentation standards, recipe consistency, and execution, • Experience monitoring labor costs, inventory levels, ordering, and waste reduction initiatives, • Ability to maintain high standards of sanitation, cleanliness, and kitchen safety compliance, • Strong communication skills with the ability to collaborate effectively across BOH and FOH teams, • Experience conducting pre-shift meetings, managing service flow, and supporting operational planning, • Knowledge of food and labor costing, budgeting, and kitchen administrative functions, • Comfort operating in a fast-paced, high-expectation culinary environment Why you’ll love working here: • Opportunity to be part of a chef-driven, growth-oriented restaurant concept, • Collaborative and hospitality-focused culture that values creativity, teamwork, and professional development, • Quarterly and annual bonus opportunities, • Dining discounts and monthly cell phone reimbursement, • Paid vacation, sick leave, and parental leave benefits, • Medical, dental, vision, life, and disability coverage, • Commuter and additional lifestyle perks, • Opportunity to work alongside respected culinary leadership within a polished, high-energy environment Required Work Experience: • Minimum 2 years of experience in a culinary leadership or kitchen supervisory role, • Experience in high-volume, full-service restaurant environments, • Strong working knowledge of kitchen operations, food costing, labor management, and inventory control, • Prior experience training and developing culinary staff, • Familiarity with kitchen systems, equipment operations, and basic administrative functions Preferred Work Experience: • Background in elevated or chef-driven restaurant concepts, • Experience supporting ordering, vendor relationships, and operational process improvement, • Proficiency with Microsoft Office and restaurant POS systems, • Food safety and sanitation certifications preferred Personal Qualities: • Passionate culinary professional with a strong sense of urgency and accountability, • Collaborative, team-oriented, and solutions-driven leadership style, • Organized and detail-focused with the ability to multitask effectively, • Calm and composed under pressure in fast-paced service environments, • Motivated to grow professionally within a dynamic hospitality organization, • Hospitality-minded leader who values consistency, mentorship, and operational excellence

Job Description We are Electric Shuffle! The award-winning global social entertainment concept that has taken a lightning rod to shuffleboard. We’ve paired our patented gameplay with delicious food and craft cocktails, a beautiful venue design, and an incredible high-energy atmosphere to deliver an unforgettable experience. WHAT IS THE ROLE? As a Sous Chef, you will be responsible for ensuring we are delivering amazing food to our guests and running a best-in-class kitchen with a rockstar team. This role offers the opportunity to become part of an exciting brand in the social entertainment space with tremendous growth opportunities. Our ideal candidate is a people-first leader who cares about delivering an amazing experience for both our guests and team. We are looking for someone who has a breadth of experience in the heart of the house. We want a systems focused leader who is looking to join an amazing brand and fast-growing company, challenge the status quo, and create unforgettable happiness for our guests. WHAT WILL YOU BE DOING? This role will have five (5) main areas of responsibilities: 1. Be a Coach and Teammate: We are only as good as the team around us. As a leader of the venue, you will be responsible for building and developing your kitchen team to be the best versions of themselves., 2. Deliver Amazing Food to our Guests: Our menu is foundational to our guests’ experience. As the Executive Sous Chef, you will be 2nd in command in ensuring every plate reaches our guests on-time and tastes amazing, 3. Embrace the Heart-of-the-House: A good kitchen truly leads to success across the rest of the venue. As a leader in the heart-of-the-house, you are in charge of running a high-performing kitchen that executes to its highest potential, 4. Manage Kitchen Performance: Venue performance is critical to long-term success. This goes beyond just financial success. For us, success means holistic achievement across every aspect of our business (e.g., team health, guest experience, brand value, financials). You will have responsibility for effectively managing kitchen performance and achieving defined goals each month., 5. Create and Maintain a Safe and Clean Workplace: Safety of our teammates, guests, and product is of the utmost importance to being a great workplace and successful business. You will be responsible for embodying and ensuring these standards on a daily basis in the kitchen WHAT WE’RE LOOKING FOR? • A proven leader with experience opening, operating, and overseeing kitchens, • Demonstrated track record of driving business goals, delivering a positive guest and team experience, and creating a strong culture, • Understanding of the necessary components of running a successful kitchen operation (e.g., food & beverage, labor, compliance, risk and safety, training, etc.), • An operator who is innovative, detailed-oriented, effective at prioritization, and most of all excited to take on an entrepreneurial role with a fast-growing company, • Ability to understand data, financials, and analytics to develop key performance insights and opportunity areas, • 1+ years of leadership level experience within a hospitality company, • Front of House experience is a plus, but not essential, • Learning and Development experience is a plus, but not essential OUR VALUES At the heart of everything we do lies our values, we are looking for people who want to be part of a team that lives by these every day: • Passionate: We are not like other workplaces – there is no need to hold back here. We are a full throttle, high energy, total commitment bunch, and we throw everything we have got into giving our guests the best time possible., • Together: We are a family. We work with each other and we support each other; we win together, and we lose together. That means honesty, commitment, and responsibility, from all of us., • Innovative: We are one step ahead because we are always looking to invent and improve. We are bold, creative, pioneering and fearless. Got an idea? Share it!, • Warm: We are all about people. A fundamental part of our guests having fun is us being welcoming, hospitable and attentive. We hold the key to their experience! OUR PROMISE TO YOU When you join Electric Shuffle, you’re joining our Family. If you join us, we’ll always make sure you know how much we value your contribution and hard work. You’ll be paid competitively, with rewards offered throughout the year and you’ll be respected and treated fairly by everyone you work with. As we grow, we want you to grow too; we’ll invest in your training and developing to make sure you’re interested, challenged and always excited throughout your career with us. At Electric Shuffle, we believe in creating equal opportunities for everyone. We do not discriminate in any way, shape or form. We make all of our people decisions without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Job Description This is intended to be an overview of the responsibilities and requirements attributed to the position of Sous Chef. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week. ESSENTIAL JOB FUNCTIONS: Assist Executive Chef to plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; Assist Executive Chef to develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; Assist Executive Chef with cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget. Culinary • Assist Executive Chef to develop recipes, menus, and determine best methods for execution., • Assist Executive Chef to review menus and analyze recipes to determine labor and overhead costs., • Collaborate with management to assign prices to menu items ., • Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience., • Discuss menu planning and regular daily kitchen agenda with kitchen staff. Training, Development, and Management of Kitchen Staff. • Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes., • Provide hands on teaching and training for kitchen staff., • Assist Executive Chef to develop and implement strategies for improving staff performance and food quality., • Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day., • Assist Executive Chef to interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff., • Enforce restaurant uniform and grooming standards, and jewelry policy. Manage Kitchen Operations • Assist Executive Chef with operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts., • Follow all health and safety regulations maintain hygiene and kitchen sanitation., • Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations., • Assist Executive Chef with daily tracking of invoices, revenue, and labor to meet financial targets., • Assist Executive Chef with vendors orders, product specifications, and delivery schedules., • Assist Executive Chef with kitchen equipment maintenance and repairs., • Assist Executive Chef to improve work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen., • Assist Executive Chef to manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted., • Assist Executive Chef to estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased. Guest Relations • Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor., • Professionally resolve guest complaints with food or service. Promote Restaurant Through Social Media Engagement and Digital Marketing Channels . • Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories., • Share the restaurant’s Facebook posts through its own channels to promote brand awareness., • Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts., • Actively engage with customer review sites such as Yelp., • Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc., • Perform all other job-related duties as requested. Administrative and Legal • Assist Executive Chef to ensure all permits and licenses are maintained, up to date and posted, as required by law., • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor., • Monitor and take measures to minimize potential contractual, safety, and employment liability., • Assist Executive Chef to efficiently administer human resources functions and maintain employee records in according with direction from Human Resources., • Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness)., • Assist Executive Chef with all government agency inquiries. QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE) • Prior experience as a Sous Chef in a high volume restaurant preferred., • Prior kitchen management experience., • High school diploma or equivalent., • Must possess a Food Handler Safety Training Card., • Knowledge of food health and safety regulations., • Knowledge of menu and resource planning for high end restaurants., • Knowledge of seasonal ingredients and recipes., • Knowledge of flavor conformity and palatability of dishes., • Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts., • Ability to effectively communicate in English, both verbally and in writing., • Ability to manage kitchen operations and supervise staff., • Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members., • Ability to work varied shifts, including weekends and holidays as needed., • Ability to interpret a profit and loss statement., • Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment., • Ability to maintain a clean and professional appearance at all times., • Ability to navigate various surfaces and tight spaces in a restaurant environment., • Possess the physical and mental stamina to work for extended periods of time., • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time.

Job Description Rich Labriola, the visionary behind Doughboy Restaurant Group, including Labriola Chicago, Labriola Oak Brook and Stan's Donuts, is embarking on an exciting journey of expansion and culinary refinement. With new concepts on the horizon and a commitment to setting new culinary standards for the group, we seek talented culinary leaders to join us in shaping the future of hospitality. Job Summary:Labriola Italian Specialities is seeking a passionate and driven Sous Chef to join our team. The Sous Chef will play a key role in supporting daily food operations, ensuring guest leave with a memorable dining experience, and leading back-of-house staff. This position is perfect for someone who has at least 3+ years of Chef experience and is looking to grow in the restaurant industry as a leader. Job Description:We are seeking a highly motivated and skilled Sous Chef to join our dynamic team at a renowned Italian restaurant. As the Sous Chef, you will work closely with the Executive Chef to ensure smooth kitchen operations, maintain high food quality standards, and assist in managing kitchen staff. This role is ideal for someone with 3+ years of Chef experience in a full-service restaurant, a passion for American cuisine, and strong leadership abilities. What we offer: • Growth Opportunities within a rapidly expanding company, • Competitive salary based on experience, • Medical, dental, vision, and life benefits available, • Up to 80% employer contribution to a single BCBS HMO or PPO medical plan, • 401k with dollar-for-dollar match up to 4% with immediate vesting, • Paid Time Off, • Monthly Cell Phone Reimbursement Key Responsibilities: • Assist in overseeing kitchen operations, ensuring food quality, consistency, and presentation meet restaurant standards., • Lead and manage kitchen staff, providing training, mentorship, and supervision to ensure smooth operations., • Prepare and cook menu items, with a special focus on traditional Italian dishes, including pizza (tavern-style and deep dish)., • Collaborate with the Executive Chef to create seasonal menu offerings and contribute new ideas to keep the menu fresh., • Ensure all kitchen equipment is properly maintained and all safety and hygiene standards are followed., • Manage inventory and ordering of kitchen supplies, ingredients, and equipment., • Monitor food costs and waste, helping to maintain budget targets., • Maintain cleanliness and organization of kitchen stations and storage areas., • Provide leadership in the absence of the Executive Chef and handle staff and kitchen operations efficiently. Qualifications: • Minimum of 3+ years of experience in a BOH or supervisory role, with a proven track record of kitchen leadership., • Experience working with traditional Italian cuisine, especially pizza preparation (tavern-style and deep dish)., • Bilingual (fluent in English and Spanish), • Strong knowledge of kitchen operations, food safety regulations, and inventory management., • Experience with R365 and Toast is a plus, • Ability to thrive in a fast-paced, high-pressure environment while maintaining quality and consistency., • Excellent communication, leadership, and team-building skills., • Ability to work flexible hours, including evenings, weekends, and holidays., • Experience in a high-volume kitchen and environment. Physical Requirements: • Stamina to work 50+ hours per week walking, standing, stooping, bending, etc.., • Must be able to lift at least 50 lbs, • Ability to use kitchen tools need to perform cooking tasks, • Able to work in a loud and climate changing environment If you're ready to take your culinary career to new heights and be part of a team dedicated to excellence, we encourage you to apply and join us on our journey of growth and innovation.

Job DescriptionDescription Next 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, garnishes and condiments & 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. Candidates must be available to work Wednesday - Sunday. Next is a pre-fixe experience that undergoes a creative overhaul every four months, each time inviting guests to explore a new culinary region, theme or moment in time. For example, Winter 2019’s Silk & Spice menu featured dishes that explored the spices and flavors along the historic trade route in Asia, Northeast Africa and Europe. Next was named the Best New Restaurant in the U.S. by the James Beard Foundation in 2012 and awarded a Michelin Star. Past menus have included Ancient Rome (2017), The Hunt (2012), and Alinea Retrospective (2018). Responsibilities • Works under the direction of chefs to complete assigned tasks daily, • Follow prep and recipe lists (accurately measuring recipes for Chef de Partie), • Supporting and communicating equipment maintenance/property to manager on duty, • Receiving deliveries and storing goods and drys in a proper manner as well as communicating to management the quality of the product, • Performing basic cleaning of prep areas/equipment (cleaning, flipping and labeling), • Help/participate in preparation of staff meal, • Be aware of inventory supplies and notifying management of low or depleted supplies, • 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 with entire staff, • 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 DescriptionDescription: Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented Chef De Cuisine 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. Chef De Cuisine Responsibilities General Operations • Accurately perform monthly inventory., • Analyze sales figures to set, monitor, and control the budget for the kitchen., • Collaborate with the Executive Chef and Culinary Director in the planning and pricing of menus., • Conduct daily pre-shift/post-shift and other periodic meetings with line staff to increase communication and 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 operation and maintenance of equipment., • Establish and maintain kitchen opening and closing procedures., • Monitor the quality and presentation of dishes so that only those that meet our high standards are served to our customers., • Maintain relationships with vendors and manage the ordering and receiving cycle for the kitchen and develop efficient receiving processes., • Maintain proper safety and sanitation expectations., • Perform administrative duties as needed., • Respond to any guest complaints and take appropriate and necessary action., • Run the line during service to ensure we achieve the highest standards and assure that communication between all stations is efficient., • Standardize production recipes to ensure consistent quality. Employee Relations • Build and maintain a strategic relationship with all members of management., • Build and maintain a good rapport between kitchen and front of house staff to increase communication and collaboration., • Collaborate with HR to appropriately resolve employee coaching and counseling issues., • Create and post weekly staff schedules., • Maintain a sound and stress-free environment for all team members., • Facilitate employee recognition and incentive programs to maintain high morale., • Manage the interviewing, hiring, and effective onboarding new hires., • Maximize the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar., • Monitor staff appearance and take corrective action as necessary., • Perform timely employee reviews. The preceding reflects management’s definition of essential functions for the Chef de Cuisine position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Chef De Cuisine 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, • Free supplemental health benefit program (telehealth, EAP, Rx), • 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 discount Requirements: • Must be able to frequently go up and down stairs throughout the shift while carrying up to 25 pounds, • At least 18 years of age, • High school education or equivalent, • 2-3 years of experience, • Basic computer skills, • Ability to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations, • 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 • We are hiring immediately for a part time CHEF position., • Location: Obama Presidential Center - 6001 South Stony Island Avenue, Chicago, IL 60637. Note: online applications accepted only., • Schedule: Part time; Days and hours may vary. More details upon interview., • Requirement: Two years of culinary experience is required., • Fixed Pay Rate: $30.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1541105. 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: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: http://www.bamco.com/careers/ Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • 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 ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Associates at Bon Appétit are offered many fantastic benefits. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

The Catering Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The Salaried rate for this position is $75,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

• EARN MORE WITH TUCKER - Average up to $98,800 per year*, • STATE-OF-THE-ART EQUIPMENT - Late-model trucks equipped with APUs + upgraded interiors, • REFER A FRIEND - Up to $5,000 driver referral bonus per referral When you're driving with us, you're part of the Tucker Freight Lines team. The owners, Sauny and AJ Tucker, have grown up around trucking and AJ drove on the road himself. They want those at Tucker Freight Lines to have a good experience, be successful, and be a part of something bigger - the Tucker team. Join us today and experience the difference at Tucker Freight Lines! • Drivers average up to $98,800 per year, • Earn up to $2,000 per week, • Mileage pay: 66CPM including bonuses*, • $20/hour delivery pay, • Earn an extra $250 for loads delivering to the New York City and Newark, NJ metro areas!, • Home weekly, • Dedicated customer lanes, • Refrigerated freight, • Based out of McCook, IL and Goodyear, AZ, • No TWIC card required, • Medical, dental, + vision insurance, • 401(k) with company match, • Health savings account, • Paid time off, • Paid orientation in Dubuque, IA, • Up to $5,000 driver referral bonus per referral, • Pet + rider policies, • Quarterly bonuses All pay and bonus amounts may vary by job type, location, experience level, and performance and are subject to change based on company discretion. Talk with a recruiter to confirm specific details. There is no deadline to apply. Applications are accepted on an ongoing basis. • Valid Class A CDL, • 2+ years tractor-trailer experience, • No DUIs in the last 5 years, • Must be 23 years of age or older

Looking for Flexible, Meaningful Part-Time Opportunities? What is Papa? Papa is a service that connects caring individuals with older adults and families who are seeking non-medical support with everyday tasks and companionship. Papa Pals choose when and whether to accept visits, while providing support that truly improves people’s lives. This opportunity is ideal for anyone seeking part-time engagement with control over their schedule — whether you’re balancing another job, school, caregiving, or personal commitments. No professional caregiving experience is required — just a passion for helping others. Visits can include: • Transportation: Provide rides to local destinations., • Non-Medical Companionship: Engage in conversation, go for walks, play games, or simply spend quality time together., • In-Home Support: Offer light non-medical assistance with daily tasks such as, tidying up, laundry, meal prep, and other light tasks., • Errands: Accompany individuals on grocery runs, store pick-ups, and similar outings. Why you should become a Papa Pal: • Pay: Earn up to $22/hr* based on visit type and location (typical earnings range from $13-$17/hr with opportunities for bonuses), • Flexibility: Choose which visits to accept and work when it fits your life, • Purpose: Start the year strong by making a lasting difference in someone’s life Requirements: • 21 years of age or older, • Valid U.S. driver’s license, • Must complete a background check, • Legal authorization to work in the U.S., • Access to a reliable vehicle (model year 2009 or newer), with active auto insurance meeting platform requirements Join Papa’s network of compassionate individuals and start creating meaningful connections with older adults and families in your area today! *Subject to availability and eligibility; actual earnings vary depending on the visit type and location. Papa Pals are engaged as independent contractors, who chose when and whether to accept visits, not employees of Papa, Inc.

Looking for Flexible, Meaningful Part-Time Opportunities? What is Papa? Papa is a service that connects caring individuals with older adults and families who are seeking non-medical support with everyday tasks and companionship. Papa Pals choose when and whether to accept visits, while providing support that truly improves people’s lives. This opportunity is ideal for anyone seeking part-time engagement with control over their schedule — whether you’re balancing another job, school, caregiving, or personal commitments. No professional caregiving experience is required — just a passion for helping others. Visits can include: • Transportation: Provide rides to local destinations., • Non-Medical Companionship: Engage in conversation, go for walks, play games, or simply spend quality time together., • In-Home Support: Offer light non-medical assistance with daily tasks such as, tidying up, laundry, meal prep, and other light tasks., • Errands: Accompany individuals on grocery runs, store pick-ups, and similar outings. Why you should become a Papa Pal: • Pay: Earn up to $22/hr* based on visit type and location (typical earnings range from $13-$17/hr with opportunities for bonuses), • Flexibility: Choose which visits to accept and work when it fits your life, • Purpose: Start the year strong by making a lasting difference in someone’s life Requirements: • 21 years of age or older, • Valid U.S. driver’s license, • Must complete a background check, • Legal authorization to work in the U.S., • Access to a reliable vehicle (model year 2009 or newer), with active auto insurance meeting platform requirements Join Papa’s network of compassionate individuals and start creating meaningful connections with older adults and families in your area today! *Subject to availability and eligibility; actual earnings vary depending on the visit type and location. Papa Pals are engaged as independent contractors, who chose when and whether to accept visits, not employees of Papa, Inc.

Looking for Flexible, Meaningful Part-Time Opportunities? What is Papa? Papa is a service that connects caring individuals with older adults and families who are seeking non-medical support with everyday tasks and companionship. Papa Pals choose when and whether to accept visits, while providing support that truly improves people’s lives. This opportunity is ideal for anyone seeking part-time engagement with control over their schedule — whether you’re balancing another job, school, caregiving, or personal commitments. No professional caregiving experience is required — just a passion for helping others. Visits can include: • Transportation: Provide rides to local destinations., • Non-Medical Companionship: Engage in conversation, go for walks, play games, or simply spend quality time together., • In-Home Support: Offer light non-medical assistance with daily tasks such as, tidying up, laundry, meal prep, and other light tasks., • Errands: Accompany individuals on grocery runs, store pick-ups, and similar outings. Why you should become a Papa Pal: • Pay: Earn up to $22/hr* based on visit type and location (typical earnings range from $13-$17/hr with opportunities for bonuses), • Flexibility: Choose which visits to accept and work when it fits your life, • Purpose: Start the year strong by making a lasting difference in someone’s life Requirements: • 21 years of age or older, • Valid U.S. driver’s license, • Must complete a background check, • Legal authorization to work in the U.S., • Access to a reliable vehicle (model year 2009 or newer), with active auto insurance meeting platform requirements Join Papa’s network of compassionate individuals and start creating meaningful connections with older adults and families in your area today! *Subject to availability and eligibility; actual earnings vary depending on the visit type and location. Papa Pals are engaged as independent contractors, who chose when and whether to accept visits, not employees of Papa, Inc.