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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

Additional Information Job Number26073657 Job CategoryFood and Beverage & Culinary Location2121 S Prairie Ave, Chicago, Illinois, United States, 60616_ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $73,000-$93,000 annually Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily., • Assists Executive Chef with all kitchen operations and preparation., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions., • Assists in determining how food should be presented and creates decorative food displays., • Maintains purchasing, receiving and food storage standards., • Ensures compliance with food handling and sanitation standards., • Performs all duties of kitchen managers and employees as necessary., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with all applicable laws and regulations., • Follows proper handling and right temperature of all food products., • Operates and maintains all department equipment and reports malfunctions., • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Maintains the productivity level of employees., • Ensures employees understand expectations and parameters., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Ensures property policies are administered fairly and consistently., • Communicates performance expectations in accordance with job descriptions for each position., • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Sets a positive example for guest relations., • Empowers employees to provide excellent customer service., • Interacts with guests to obtain feedback on product quality and service levels., • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc., • Develops specific goals and plans to prioritize, organize, and accomplish your work., • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance., • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Participates in the employee performance appraisal process, providing feedback as needed., • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluating results to choose the best solution and solve problems., • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. We’re proud to offer a wide range of benefits designed to support you and your family, enrich your wellbeing, empower your career, and spark new adventures. Benefits eligibility and options may vary depending on employment status, position and location. Click _ to learn more. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job DescriptionSalary: $30+ per hour (based on experience) + gratuities Job Summary: Hearty Boys Caterers is seeking an experienced Event Head Chef for gig-based, event-driven work. Shifts are offered based on event bookings. In this role, you will lead offsite catering operations for weddings, private parties, corporate functions, and other special events across the Chicago area. Success requires strong leadership, excellent organizational skills, and the ability to deliver high-quality food and service in fast-paced, varied event settings. Shifts are primarily on weekends and scheduled as needed, making this an ideal opportunity for culinary professionals seeking flexible, hands-on work without a fixed weekly schedule. Key Qualifications: • Minimum 4+ years of experience as a Head Chef in a catering or banquet environment., • Punctual, dependable, and able to perform efficiently under pressure., • Strong leadership and communication skills to effectively manage kitchen staff., • Excellent problem-solving abilities and a keen eye for detail., • Proficiency in catering-specific cooking techniques, including cave cooking., • Ability to adapt to different kitchen setups and execute seamless food service at offsite locations. Primary Responsibilities: Event Preparation & Logistics • Review Banquet Event Orders (BEOs) and sales notes to ensure all required kitchen equipment, ingredients, and tools are packed for each event., • Lead the food pack-out process at the Hearty Boys kitchen before departure., • Ensure food items are properly stored and transported following safety and quality standards. Onsite Culinary Execution • Oversee the setup and breakdown of kitchens at various offsite venues., • Direct and supervise kitchen staff, delegating tasks based on skill levels and event needs., • Maintain food quality, consistency, and presentation standards, ensuring all dishes meet company and client expectations., • Adapt to different kitchen layouts and troubleshoot challenges related to space, equipment, or timing. Team Leadership & Training • Conduct pre-shift meetings with both kitchen and floor staff to review event menus, service timing, plating styles (plated, buffet, stations), and dietary restrictions., • Train and mentor new or less experienced kitchen staff, fostering a collaborative and efficient work environment., • Ensure all kitchen personnel adhere to proper food handling, sanitation, and safety regulations. Client & Event Coordination • Work closely with sales and event teams to coordinate service timelines and fulfill client-specific requests., • Communicate effectively with event managers and service staff to ensure a seamless dining experience. Post-Event Reporting & Quality Improvement • Provide detailed event feedback to management, identifying operational successes and areas for improvement., • Maintain accurate records of kitchen performance, equipment usage, and any challenges encountered., • Implement best practices for continuous quality enhancement in catering operations. Additional Requirements: • ServSafe Manager Certification., • Flexibility to work evenings, weekends, and holidays as required., • Ability to lift 50+ lbs and stand for extended periods., • Reliable transportation to and from event venues across the Chicago area

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $24-26 per hour Benefits: • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance (After 90 days of employment), • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Monday to FridayRequirements:, • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.Benefits Include:401K after 90 days; must be 21 years of ageEmployee Discount This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionLocation: Chicago, IL (Home-Based)Position Type: Full-Time Travel Requirement: As business needs dictateSalary: $95,000-$105,000 annually We are seeking a highly motivated and experienced Task Force Executive Chef to support multiple branded hotels throughout the US. This position is based in Chicago and is responsible for providing temporary culinary leadership, operational support, training, and guidance to hotel food and beverage operations during leadership transitions, openings, renovations, staffing shortages, and special projects. The ideal candidate is a hands-on leader, exceptional culinary skills, and the flexibility to travel extensively. This individual will ensure consistency in food quality, guest satisfaction, financial performance, food safety compliance, and team development across assigned properties. Responsibilities: • Provide temporary Executive Chef leadership at assigned hotels as needed., • Travel to various hotel locations to support operations, openings, renovations, conversions, and staffing gaps., • Ensure compliance with brand standards, company policies, and local health department regulations., • Lead and develop culinary teams through coaching, training, mentoring, and performance management., • Maintain exceptional food quality, presentation, and consistency across all outlets., • Oversee food purchasing, inventory controls, menu implementation, and cost management., • Monitor labor productivity and implement strategies to achieve budgeted goals., • Assist properties with recruitment, onboarding, and training of culinary associates., • Conduct operational assessments and identify opportunities for improvement., • Collaborate with General Managers, Directors of Operations, and Food & Beverage leaders to achieve business objectives., • Support banquet, catering, restaurant, lounge, room service, and stewarding operations., • Ensure compliance with all food safety, sanitation, HACCP, and ServSafe standards., • Participate in new menu development and culinary innovation initiatives., • Prepare reports and provide recommendations to corporate and property leadership., • Foster a culture of teamwork, accountability, and exceptional guest service. Qualifications: • Minimum 5 years of Executive Chef experience in a full-service hotel environment., • Marriott experience strongly preferred., • Multi-unit, task force, or regional culinary experience preferred., • Strong knowledge of banquet, restaurant, and catering operations., • Proven experience managing food and labor costs., • Thorough understanding of HACCP, food safety, and sanitation practices., • ServSafe Manager Certification required., • Excellent leadership, communication, and organizational skills., • Ability to adapt quickly to changing environments and operational needs., • Proficiency in Microsoft Office and hotel management systems., • Ability to travel extensively. Physical Requirements: • Ability to stand and walk for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to work in kitchen environments with varying temperatures., • Ability to work evenings, weekends, and holidays as operational needs require. Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Job Description Brought to you by DineAmic Hospitality and situated along the Chicago River in River North, NAIA is a sweeping Greek-Levantine dining destination inspired by the culture, cuisine, and hospitality of the Mediterranean. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting. NAIA is seeking an Executive Chef who will lead all back-of-house operations, ensuring exceptional food quality, operational excellence, financial performance, and team development. This salaried, exempt position reports directly to the Corporate Chef and serves as the senior culinary leader responsible for executing the restaurant’s culinary vision while maintaining DineAmic Hospitality's standards of quality, consistency, and hospitality. The Executive Chef oversees all kitchen personnel, inventory management, food and labor cost controls, training and development programs, and daily kitchen operations. While not primarily responsible for menu development, the Executive Chef collaborates with Corporate Culinary Leadership and Operations teams by providing feedback, participating in menu evolution, and supporting the successful implementation of new dishes and culinary initiatives. Essential Responsibilities & DutiesCulinary Leadership & Kitchen Operations • Lead all back-of-house operations, ensuring the highest standards of food quality, consistency, presentation, and execution., • Execute the restaurant's culinary program while maintaining established recipes, specifications, and operational standards., • Collaborate with Corporate Culinary Leadership on menu updates, seasonal offerings, special events, and culinary initiatives., • Oversee daily production, prep, line execution, and service to ensure an exceptional guest experience., • Ensure all kitchen team members are proficient in production standards, allergy protocols, food quality expectations, and presentation guidelines., • Partner with the General Manager and culinary leadership team on specials, employee meals, and operational improvements.Leadership & Team Development, • Build, lead, and maintain a positive, professional, and high-performing kitchen culture., • Recruit, train, coach, and develop Sous Chefs and kitchen team members, creating opportunities for growth and advancement., • Conduct performance evaluations and provide ongoing feedback, accountability, and development plans., • Manage scheduling, staffing levels, labor deployment, and performance management, including corrective action when necessary., • Serve as a visible leader who promotes teamwork, communication, and accountability throughout the organization.Financial Performance & Inventory Management, • Maintain food and labor costs within established budget goals while preserving quality and guest satisfaction., • Oversee inventory management, purchasing, receiving, storage, and product utilization., • Ensure proper pars, ordering procedures, and inventory controls are consistently followed., • Analyze financial performance and identify opportunities to improve profitability through waste reduction, efficiency improvements, and cost management., • Partner with Operations leadership to achieve revenue, profitability, and operational goals.Safety, Sanitation & Compliance, • Ensure full compliance with all food safety, sanitation, OSHA, and local health department regulations., • Maintain a clean, organized, and safe kitchen environment., • Oversee proper food handling, storage, labeling, and rotation procedures., • Ensure all team members understand and follow safety standards, equipment protocols, and sanitation practices., • Maintain all required certifications, documentation, and inspection readiness standards.Collaboration & Communication, • Partner closely with Front-of-House leadership to deliver seamless service and exceptional guest experiences., • Communicate effectively with culinary leadership, operations teams, vendors, and staff regarding goals, expectations, and performance., • Support company initiatives, new restaurant openings, training programs, and special events as needed., • Foster a culture of collaboration, accountability, and continuous improvement across all departments.Education + Experience Requirements, • Minimum of 5–7 years of progressive culinary leadership experience, including at least 2–3 years as an Executive Chef or Executive Sous Chef in a high-volume restaurant environment., • Proven success managing food costs, labor costs, inventory controls, and kitchen financial performance., • Culinary degree or equivalent professional experience preferred, • Fine dining, upscale casual, or high-volume hospitality experience preferred., • Strong financial acumen with experience managing food cost, labor cost, and inventory controls., • Proficiency in Microsoft Office Suite, inventory systems, and POS platforms, • Ability to thrive in a fast-paced, high-volume environment while maintaining professionalism and composure., • Valid Food Handler Certification required; Food Manager Certification preferred Physical Demands & Work Environment • Ability to stand and walk for extended periods, often exceeding 8–10 hours per shift., • Frequently required to lift, carry, push, and pull up to 50 pounds; occasionally may be required to lift heavier items with assistance., • Ability to bend, stoop, kneel, reach, climb stairs, and perform repetitive motions throughout the workday., • Must be able to work safely and effectively in a fast-paced kitchen environment with exposure to hot surfaces, open flames, sharp tools, and commercial kitchen equipment., • Ability to tolerate varying temperatures, including hot kitchen environments, refrigerated storage areas, and freezer conditions., • Must be available to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require., • Requires strong visual, verbal, and auditory abilities to monitor kitchen operations, communicate effectively with team members, and maintain quality and safety standards., • Ability to remain calm, focused, and productive while managing multiple priorities in a high-volume, high-pressure environment. Core Competencies • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • Technical Proficiency with computers and POS systems 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 DescriptionJob Title: Contracted Meals Driver Site Location: Inspiration Kitchens Department: Restaurant Operations Reports to: Contracted Meals Chef FLSA Status: Non-Exempt, Part-Time Salary: $17.85/Hour To apply: Visit https://inspirationcorporation.applytojob.com/apply. OVERVIEW: In an atmosphere of dignity and respect, Inspiration Corporation connects people and creates opportunity through access to social services, job training, housing, and food. Each year, Inspiration Corporation works with hundreds of resilient Chicagoans who face systemic disparities and inequities, such as homelessness, hunger, and social isolation. In order to help individuals and families overcome these barriers, we provide dedicated support coupled with housing, job training, scholarships, meals and engagement services. Inspiration Corporation meets people where they are in life, helping them access the support they need and achieve their personal goals. Inspiration Corporation programs are voluntary, and all service needs and goals are participant-driven. Our case management philosophy is strengths-based and trauma-informed. Inspiration Corporation practices harm reduction and focuses on reducing or minimizing the harm associated with high-risk behavior through motivational interviewing. Inspiration Kitchens is the social enterprise restaurant, catering and foodservice training and employment program of Inspiration Corporation. The restaurant prepares contemporary American cuisine and is top-rated in the Chicagoland community (4+ stars on Yelp, featured on Check Please!). Inspiration Kitchens’ culinary skills job training program for low-income job seekers equips participants with basic culinary, sanitation and restaurant operations skills and offers participants paid, on-the-job experience. Revenue from Inspiration Kitchens’ restaurant and catering helps to support the larger goals of Inspiration Corporation and its mission. At Inspiration Corporation, employees embody our mission by demonstrating the following Core Values: • Integrity – We cultivate trusting, collaborative relationships rooted in mutual respect and accountability., • Growth – We encourage personal development, curiosity and being open to new possibilities., • Equity – We recognize each person’s inherent rights and advocate for inclusive access to resources and opportunities., • Resilience – We persevere and seek solutions that celebrate our strength in the face of adversity, while practicing and encouraging self-care., • Hospitality – We create uplifting, accepting, and nourishing connections with everyone who comes through our doors.Inspiration Corporation believes that these values are central to our work with participants and one another, and they create a culture we all have a stake in. POSITION SUMMARY: The Contracted Meals Driver is vital to the success of the agency’s catering services to provide high-quality contracted meals. The position reports to the Contracted Meals Chef and supports preparation, production, packaging and delivery of up to 1,500 daily meals to the Shelter Placement and Resource Center (SPARC). Daily meal production is breakfast, lunch, and dinner, on a 7 day-a-week basis, including holidays. The Contracted Meals Driver position is part-time, up to 29 hours per week, and is part of the Restaurant Operations team, which along with the Foodservice Training & Employment team, make up the Inspiration Kitchens Social Enterprise team. The Contracted Meals Driver is responsible for the timely and safe transportation of meals to delivery sites, ensuring customers receive their meals fresh and intact. The position also provides support in meal preparation, including assembling and packaging cold sandwiches and assisting with cleaning and cutting ingredients, and cooking food. GENERAL DUTIES: • Demonstrate Inspiration Corporation’s Core Values., • Uphold Policies and Procedures of Inspiration Corporation and Inspiration Kitchens., • Exhibit professionalism and high standards in all aspects of performance., • Maintain a safe environment inside kitchen and throughout facility., • Be proactive in approach to pest control with guidance from supervisor., • Follow health, safety, and sanitation guidelines for all products., • Attend required trainings and department and agency meetings., • Perform other duties assigned by Contracted Meals Chef or Manager on Duty to support program operations. Essential Duties and Responsibilities: Meal Preparation, Delivery & Logistics • Safely operate company vehicles to transport meals from Inspiration Kitchens to designated delivery sites., • Ensure meals are handled with care during loading, transit, and unloading to maintain quality and presentation., • Assemble and package cold sandwiches per instruction., • Assist in preparing food, including cleaning and cutting ingredients, and cooking food according to recipes provided., • Reheat or finish meals as needed using on-site kitchen equipment before delivery., • Verify accuracy of meal orders with the Manager on Duty prior to delivery and communicate any discrepancies immediately., • Follow assigned delivery routes efficiently, adapting to changes or urgent requests as needed, • Maintain vehicle cleanliness, conduct routine safety checks, log all trips in the mileage log, and ensure vehicles are refueled when reaching a quarter tank., • Assist with loading and unloading meal supplies and equipment as necessary., • Perform other duties as assigned to support restaurant operations. Food Safety & Compliance • Adhere to all food safety, hygiene, and sanitation protocols during meal handling and transport., • Maintain proper temperature controls to ensure food safety standards are met., • Participate in training sessions related to food handling and delivery procedures. Team Collaboration & Communication • Coordinate with the Contracted Meals Manager, kitchen staff, and other drivers to ensure smooth delivery of operations., • Report any vehicle issues, delays, or incidents to the Contracted Meals Manager promptly., • Provide excellent customer service and represent Inspiration Corporation professionally during deliveries., • Attend required trainings and staff meetings. Food Recovery & Sustainability (Supportive Role) • Assist with coordinating and organizing recovered food from partners, including Green City Market., • Help record weights and types of donated goods to maintain accurate donation data., • Support proper storage, rotation, and organization of recovered items to ensure freshness and food safety. EDUCATION, EXPERIENCE & SKILLS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following requirements are representative of the education, experience and skills necessary for the position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • High school diploma or equivalent required., • A valid ServSafe Food Handler Certification required and must be obtained within 30 days of position start date. (Inspiration Corporation will cover costs of training and licensing)., • Prior experience in driving delivery preferred., • Familiarity with local delivery routes in Chicago is a plus., • Patience with the ability to stay positive, complete work on time while maintaining focus in a fast-paced environment., • A team player that communicates effectively and demonstrates a positive, solution-oriented attitude with a commitment to quality., • Dependable, punctual, and able to work independently and as part of a team., • Flexible availability, including early mornings, late evenings, weekends and holidays., • A Motor Vehicle Report (MVR) demonstrating a clean driving record and a current, valid, state-issued driver’s license is required. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee, to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, walk, talk and hear. The employee frequently is required to walk, bend, lift and stand for long periods. The employee must be able to lift and/or move up to 50 pounds. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Contracted Meals Driver is a part-time position, working up to 29 hours per week in accordance with the demands of meals, catering and restaurant services. Work shifts include early mornings, late evenings, weekends and holidays. Work is performed at Inspiration Kitchens in East Garfield Park on Chicago’s west side. Inspiration Corporation is an equal opportunity employer. Powered by JazzHR F7QtXWfROQ

Job Description Position Title: [[title]] Salary: $75,000 - $85,000 Other Forms of Compensation: Benefits offered With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Project Manager – Executive Chef An organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including training and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Essential Functions and Key Tasks: Culinarian • As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations., • Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities., • Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan., • You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations., • A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management., • Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)., • You are the company representative of culinary brand standards and HACCP food safety standards is imperative., • Ability to train new Executive Chef and production staff on all required production systems and processes., • Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames., • Development of facility food tracking systems and processes, review, train staff on use of daily production records., • Develop and implement menus and prescribed recipes., • Proficient forecasting and production, ensure all product is delivered on time and at proper temperature., • Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors., • Develop and implement job flows for all kitchen and production staff., • Scheduling and supervision of culinary department personnel with adherence to our productivity metrics., • Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff., • Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards., • Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis., • Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director., • Assure regulatory compliance for production and sanitation with detailed and organized program documentation. Education and Experience: • Minimum 5 years’ experience as an Executive Chef or Chef Manager., • Prior experience in dining service transitions and openings is preferred., • Serve Safe, Choke Save and Allergen certification preferred., • Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred., • The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. Work Environment: • Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business., • This position requires extensive travel up to 100%., • Must live within 1 hour of a major airport., • Must have a valid driver’s license and reliable transportation., • Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions., • Computer knowledge and ability to work with multiple software programs is essential., • Involves repetitive motion, walking and/or standing for extended periods of time., • Frequent lifting, pushing, and carrying. CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work. Job Summary Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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/2023/08/2023WageTransparencyCCL.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. CCL maintains a drug-free workplace. Req ID: 1532581 CCL Hospitality Group JON DAVIS [[req_classification]]

Job Description The role… At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… • Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s), • Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships, • Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable, • Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure, • Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience, • 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, • Ensure 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, • Collaborate with Marketing/Events department on menu creation, 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 Required Skills/Qualifications: • Minimum of 7+ years' experience working in a similar volume-based business, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training, leading and executive production and a-la-carte dining experiences, • 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 make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time. 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$160,000—$170,000 USD

Job Description POSITION PURPOSE: The Chef leads and supervises the quality and quantity of the food offered, as well as coordinates the production as it relates to the restaurant. He/She develops new menu offerings and displays and ensures all menu items are prepared to the Five Star Service Standards. Furthermore, the Executive Chef participates in service education through daily line-ups, quarterly menu meetings; and new server and kitchen staff training programs. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: 35% Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. 20% Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. 15% Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 10% Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. 10% Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. 5% Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist F&B Director in estimating annual food budget. Dine at local restaurants to observe the latest trends in food presentation/pricing. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Engineering/Maintenance team. Perform other duties as requested, such as VIP parties and staff meetings. Participate in the Manager-on-Duty Program as designated by the hotel. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Sixteen Executive Sous Chef Sixteen Sous Chef 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. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts. Extensive knowledge of menu development, insight into marketing, cost and wage control. Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control. Ability to read, write, speak English to comprehend and communicate job functions. Ability to safely operate complex food preparation machinery. Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis. Ability to work in an environment with extreme temperature ranges(hot and cold). Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel. Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time. Ability to effectively deal with external and internal customers , some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS EDUCATION Four year college degree in related field preferred. Culinary Degree preferred. EXPERIENCE At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized restaurant. LICENSES OR CERTIFICATES Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required. GROOMING/UNIFORMS 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 DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. General Functions + Responsibilities Culinary • Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors, • Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic., • Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management • Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program), • Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development, • Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures., • Schedule, conduct and document employee performance reviews according to standard operating procedure., • Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations • Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability, • Maintain departmental budget expectations, • Assist company efforts to optimize labor & product costs, • Proactively build lasting relationships with purveyors, • Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc., • Oversee the purchase and ordering of all food products and supplies for the restaurant., • Ensure daily product orders are taking place, • Track high-cost items according to standing operating procedure., • Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. Requirements • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Minimum of 50 hours per week required, • Holds a current SERV safe (or equivalent) certification Physical Demands + Work Environment • Must be able to stand, walk, bend, and lift up to 40 pounds without assistance., • Must be able to perform repetitive motions, such as chopping, stirring, and plating food., • Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods., • Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods and maintain productivity under time constraints., • Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces., • Must be able to navigate through tight spaces and be comfortable working in confined areas., • 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. Core Competencies • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • Technical Proficiency with computers and POS systems Benefits + Perks • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • 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 Job Position: Pastry Cook Wage: $18-$22 per hour Hours: Monday to Friday, 7am - 3:30pm. Saturdays as needed. Location: Lincolnwood, IL Job Summary As one of our Food for Thought Pastry Cooks, you will prepare all products in accordance with FFT standards or as specified by the Pastry Chef, creating petite pastries and confections, by following a set recipe. You will be leading our Composed Station, preparing pastries such as mousses, vessel desserts, specialty cakes, petite sweets, cheesecake, lollipops, chocolate work, etc. (previous experience in this area is a must). You will complete all opening and closing tasks, complete prep lists in allotted time frame, while working efficiently and maintaining a clean orderly station. Responsibilities • Preparing all pastry items in accordance with standard FFT recipes and as specified by the Pastry Chef for one of the pastry stations., • Visually inspecting, quality taste testing, selecting, and using only food items of the highest quality in the preparation of all menu items., • Maintaining an appropriate par stock for the designated station(s) of baked goods, finishing products, and production supplies to ensure efficiency and maximizing utilization of production work hours., • Checking and controlling the proper storage of product and portion control, including labels and dates., • Performing general cleaning tasks using approved cleaning products as assigned by the supervisor to adhere to health standards., • Performing other duties as requested, such as cross-training, moving supplies and equipment, cleaning up spills, keeping inventory of certain items, leading in team projects, etc. Required Qualifications • Minimum 1 years’ experience in pastry and prep kitchen positions., • Has accelerated knowledge of the fundamentals of pastry, building specialty cakes, tempering chocolate techniques, service execution., • Knife skills and working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Effective organizational skills to work in a fast-paced environment., • Ability to read, write and understand the English language to review menus and prep lists., • Must provide valid Food Handler or Food Service Manager Certificate. Preferred Qualifications • 2+ years of pastry experience or a Culinary and Pastry degree., • Working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation., • Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion sizes., • Must provide valid Food Handler Certification 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, • Health, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage, • Health Provider - Blue Cross Blue Shield, • Dental Provider: Guardian, • Vision Provider: VSP, • Flexible Spending Accounts (FSA), • Life Insurance, • Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance, • Employee Assistance Program (EAP), • Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss, • Assistance for you and household members, • (3) 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 6 years. The U.S. average is 4.2 years, while the Hospitality industry average is only 2.1 years! Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to reach at or below the shoulder; lift and carry items up to 50 pounds for a moderate distance. The employee is required to stand and move during the length of shift; be able to bend and kneel through the shift. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items. The employee is continuously exposed to extreme temperatures. Working with knives, mincers, and other dangerous tools or equipment. EEO Statement Food For Thought provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state, and federal laws and regulations. E-Verify Participation Food For Thought participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

Job DescriptionDescription: Are you passionate about creating exceptional pastries that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that leave a lasting impression. As a Pastry Line Cook, you’ll play a key role in bringing these moments to life by preparing high-quality pastries and desserts that set the stage for exceptional events. Your precision, creativity, and attention to detail will ensure every sweet creation meets our high standards and enhances the guest experience. Essential Functions of your Role: • Arrive Ready: Show up on time and clock in at your scheduled arrival time, dressed according to our Back of House Dress Code Policy, and prepared to execute high-volume pastry production with precision., • Get Your Assignment: Check in with the Pastry Sous Chef and/or Executive Pastry Chef to receive your prep list, event menu details, and any special dietary considerations or modifications., • Remain Focused: Pay close attention during pre-shift meetings, where the Pastry Sous Chef and/or Executive Pastry Chef will communicate key details related to dessert presentation, flavor profile, and plating execution., • Set Up for Success: Organize your workstation, pastry tools, and ingredients efficiently to support seamless production and execution., • Prep Like a Pro: Scale, mix, roll, bake, and assemble pastries according to Blue Plate recipes and event specifications, ensuring consistency and top-tier quality., • Follow Recipes and Standards: Execute pastry preparation tasks accurately, adhering to portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards., • Practice Safe Food Handling: Follow all food safety regulations, proper storage procedures, and temperature controls to maintain the highest level of cleanliness and compliance., • Keep It Clean: Maintain a clean, organized, and efficient pastry station, ensuring all surfaces, tools, and equipment are properly sanitized throughout service., • Be a Team Player: Work collaboratively with chefs, pastry cooks, and event staff to ensure smooth execution of dessert plating and final presentation. Assist with finishing touches, and garnishes as needed., • Adapt and Stay Sharp: Be ready to pivot as events evolve, adjusting pastry preparation tasks and priorities in a fast-paced, high-volume environment., • Break It Down: Assist in breaking down and cleaning your station after every shift, maintaining Blue Plate’s standards of sanitation and cleanliness., • Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay informed about any updates before your shift begins., • Perform other relevant tasks assigned by management.Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required; formal culinary or pastry training is a plus., • Minimum of one (1) year of professional pastry or baking experience in a high-volume kitchen, bakery, or catering environment., • Strong knowledge of fundamental pastry techniques, including mixing, baking, decorating, and finishing desserts., • Experience with scaling recipes, portioning, and working with various doughs, batters, fillings, and confections preferred., • Ability to follow detailed recipes and maintain consistency in texture, flavor, and presentation., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain certification within 90 days of hire. Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to take direction and execute tasks efficiently and accurately., • Strong organizational skills with exceptional attention to detail., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee is frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $18.00 - $25.00 per hour, based on experience. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Job Description Hogsalt is seeking a dedicated and experienced Full Time Lamination/Viennoiserie Baker ($22-$24/hour) to join our team! This team member will support lamination and our 'Bake off' needs. This team member will work the lamination station 2-3 days a week, and the 'bake off' station the reminder where they assist in the creation of croissants, cookies, pies etc. Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt team members are enthusiastic about providing high quality and consistent dining experiences to guests and actively contribute to an organized, inclusive, and collaborative workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and paid time off! This is a morning position with the shift being 5AM-2PM CT on week days and 4AM-1PM CT on weekends at the Hogsalt Bakery. Position Summary: The Lamination position reports directly to the Bakery Operations Manager and Executive Pastry & Baking Director. The Lamination position will take lead of shaping our viennoiserie items to ensure consistency. They will begin their day by mixing required doughs for the days production and then determine when croissants have been properly proofed to bake. They will begin daily production of croissants, pie doughs, sheeted cookies, and other like menu items. The lamination station will assist in daily bread productions with the bread production team, as needed. Experience & Qualifications: • At least 2 years of professional baking experience in bread or lamination production is required., • Open availability including mornings (5am-2pm CT), weekends, and holidays., • Ability to stand, walk, and move throughout the shift, including frequent bending, lifting up to 50 pounds, and stooping., • Ability to coordinate multiple activities with attention to detail., • Passion for excellence, superior service standards, and a positive attitude., • Must have a valid Food Handler Certificate prior to start date. Duties & Responsibilities: • Responsible for Viennoiserie/Lamination production (i.e: Dough production, lamination, shaping, proofing, baking), • Set up and stock station with all necessary supplies, ensuring proper inventory control., • Cook and prepare menu items in cooperation with the kitchen/bakery team according to the Hogsalt Recipe Index, ensuring food quality and time standards are always met., • Answer, report to, and follow instructions from Bakery Operations Manager, Baking & Pastry Director, Executive Chef, or other leadership., • Properly clean and break down station at the end of service, ensuring all food handling and food storage standards are met., • Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations at all times., • Maintain a positive and professional approach with coworkers, leadership, and vendors., • Perform shift change and/or opening and closing duties. Ready to join our team? Apply directly to this ad. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. _ _ Hogsalt busca un/a Laminador/Viennoiserie dedicado/a y con experiencia a tiempo completo ($22-$24/hora) para unirse a nuestro equipo. Nuestro/a candidato/a ideal es un/a apasionado/a por defender los valores de Hogsalt: armonía, responsabilidad y resiliencia. Los/las miembros exitosos del equipo de Hogsalt se entusiasman por brindar experiencias gastronómicas consistentes y de alta calidad a sus clientes y contribuyen activamente a una cultura laboral organizada, inclusiva y colaborativa. Ofrecemos una gama completa de beneficios, incluyendo seguro médico, dental, de la vista y de vida parcialmente subsidiado, un programa 401(k), beneficios para viajeros, descuentos y recompensas en restaurantes, ¡y tiempo libre remunerado! Este puesto es matutino, con turno de 5:00 a. m. a 2:00 p. m. CT en la Panadería Hogsalt. Resumen del puesto: El/La Laminador/a reporta directamente al/a la Gerente de Operaciones de Panadería y al/a la Director/a Ejecutivo/a de Pastelería y Panadería. El/La Laminador/a se encargará de dar forma a nuestros productos viennoiserie para garantizar la consistencia. Comenzarán su jornada mezclando las masas necesarias para la producción del día y luego determinarán cuándo los croissants han levado correctamente para hornear. Comenzarán la producción diaria de croissants, masas para tartas, galletas en láminas y otros productos similares. La estación de laminación asistirá al equipo de producción en la producción diaria de pan, según sea necesario. Experiencia y Cualificaciones: · Se requiere al menos 2 años de experiencia profesional en panadería o laminación. · Disponibilidad horaria, incluyendo mañanas (5:00 a. m. a 2:00 p. m. CT), fines de semana y festivos. · Capacidad para estar de pie, caminar y moverse durante todo el turno, incluyendo agacharse con frecuencia, levantar hasta 23 kg y agacharse. · Capacidad para coordinar múltiples actividades con atención al detalle. · Pasión por la excelencia, estándares de servicio superiores y una actitud positiva. · Debe contar con un Certificado de Manipulación de Alimentos válido antes de la fecha de inicio. Funciones y Responsabilidades: · Responsable de la producción de bollería/laminación (es decir, producción de masa, laminación, moldeado, fermentación y horneado). · Preparar y abastecer la estación con todos los suministros necesarios, garantizando un control adecuado del inventario. · Cocinar y preparar los platos del menú en colaboración con el equipo de cocina/panadería de acuerdo con el Índice de Recetas de Hogsalt, garantizando siempre el cumplimiento de los estándares de calidad y tiempo de los alimentos. • Responder, reportarse y seguir las instrucciones del Gerente de Operaciones de Panadería, Director de Panadería y Pastelería, Chef Ejecutivo u otro equipo directivo. · Limpiar y desmontar adecuadamente la estación al final del servicio, asegurándose de que se cumplan todas las normas de manipulación y almacenamiento de alimentos. · Asegurarse de que los procedimientos operativos y la higiene de la cocina cumplan con las normas y regulaciones de seguridad alimentaria en todo momento. · Mantener una actitud positiva y profesional con los compañeros, el equipo directivo y los proveedores. · Realizar cambios de turno y/o tareas de apertura y cierre. Hogsalt no es el típico grupo de restaurantes. Nuestros clientes nos conocen por nuestros espacios acogedores y nuestra exquisita comida, pero lo que más nos enorgullece es la generosidad que brindamos a nuestros equipos. Nuestro equipo de servicio reinventa la hospitalidad con energía y un toque de humor. Nuestro equipo culinario elabora platos clásicos con tanta maestría que recordará por qué se convirtieron en clásicos. No importa cuál de nuestros más de 20 restaurantes visite, verá que somos una organización que hace felices a las personas, tanto a nuestros clientes como a nosotros mismos.

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 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 DescriptionDescription: FLSA: Non-Exempt Department: Guest Services Reports to: Director of Guest Services and/or Executive Field Chef Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires. Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service. Essential Functions of your Role: • Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision., • Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations., • Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service., • Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production., • Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards., • Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests., • Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance., • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers., • Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign-in/out times without rounding., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support the Production Kitchen: Assist in kitchen production as needed based on business demands., • Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary., • Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required., • Sign Out: Complete your shift by signing out at your scheduled departure time., • Perform other relevant tasks as assigned by management to support event success. Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required., • Culinary Arts degree or advanced culinary certification is preferred., • Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions., • Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire. Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Strong organizational skills with exceptional attention to detail., • Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices., • Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $25.00 - $35.00 per hour, based on experience and qualifications. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

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

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 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 The Traveling Chef Manager position includes the following but is not limited to: Traveling to different locations and providing necessary culinary and managerial support. Leading staff with proper communication skills and composure. Handle a 50-55 hour work week with open availability. Work towards being state-ready at all times. Maintain a clean and organized work environment. Establish, enforce, and maintain all service, sanitation, and state compliance standards. Hands-on supervision of preparation. Assist in picking up shifts when there are call-offs. Focus on safety, quality, consistency, and organization. Maintain standards of quality, costs, eye appeal, and overall flavor. Ability to assume complete control of the kitchen without a manager. Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude. Responsible for knowing all aspects of the culinary operation. The ideal candidate will possess: A keen understanding of therapeutic and modified diets and preparation. Prior healthcare experience (minimum 1 year). A passion for giving true hospitality (both to guests and staff members). Critical problem-solving skills. Self-motivated team player. Punctual, adaptable, and passionate. A keen ability and desire for team development. A “do whatever it takes” attitude. The ability to pivot quickly and be adaptable in all situations Strong leadership skills. Maintains the highest standards of sanitation and safe work environment The desire for continued learning. Traveling Chef Manager Job Duties: Prepare all food items as directed in a sanitary and timely manner. Follow recipes and presentation specifications. Operate standard kitchen equipment safely and efficiently. Clean and maintain the station by practicing good safety and sanitation. Assist with the cleaning and organization of kitchen and equipment. Assist in placing food orders and putting away the food order. Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed. Restock items as needed throughout the shift. Adhere to all sanitation and food production codes.

Job Description he Traveling Chef Manager position includes the following but is not limited to: Traveling to different locations and providing necessary culinary and managerial support. Leading staff with proper communication skills and composure. Handle a 50-55 hour work week with open availability. Work towards being state-ready at all times. Maintain a clean and organized work environment. Establish, enforce, and maintain all service, sanitation, and state compliance standards. Hands-on supervision of preparation. Assist in picking up shifts when there are call-offs. Focus on safety, quality, consistency, and organization. Maintain standards of quality, costs, eye appeal, and overall flavor. Ability to assume complete control of the kitchen without a manager. Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude. Responsible for knowing all aspects of the culinary operation. The ideal candidate will possess: A keen understanding of theraputic and modified diets and preperation. Prior healthcare experience (minimum 1 year). A passion for giving true hospitality (both to guests and staff members). Critical problem-solving skills. Self-motivated team player. Punctual, adaptable, and passionate. A keen ability and desire for team development. A “do whatever it takes” attitude. The ability to pivot quickly and be adaptable in all situations Strong leadership skills. Maintains the highest standards of sanitation and safe work environment The desire for continued learning. Job Duties: Prepare all food items as directed in a sanitary and timely manner. Follow recipes and presentation specifications. Operate standard kitchen equipment safely and efficiently. Clean and maintain the station by practicing good safety and sanitation. Assist with the cleaning and organization of kitchen and equipment. Assist in placing food orders and putting away the food order. Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed. Restock items as needed throughout the shift. Adhere to all sanitation and food production codes.

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 Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties and Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Perform calmly and effectively in an extremely busy and stressful work environment. Kitchen Operations • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Maintain departmental budget expectations and assist company efforts to optimize labor & product costs Safety • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. Requirements • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match, • 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 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 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 Job Details Avli is looking for a Sous Chef who will flex between locations as necessary. Summary Avli Restaurants are creative Greek, where tradition meets contemporary elegance and guests experience our core philosophies of Philoxenia (hospitality), Kefi (joy), and Meraki (passion). We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively beverage program, and an ambiance that reflects life in Greece. Our ideal candidate will have the following skills: • Positive attitude, • Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment, • Team leadership and scheduling experience, • Wide variety of culinary skills including knife skills, grill, saute, sauce and soup making, etc., • Professional communication and presentation, • Inventory control, ordering of food and dry goods, • Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software, • Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate Job Duties: Back of House Management • This role will be considered a floating position, primarily located at our Lakeshore East location, you will also be expected to fill in at our River North and Lincoln Park locations as needed., • Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment., • Adhere to company standards by ensuring food quality and minimizing waste, maintain quality controls, and minimize food and labor costs, • Ensure that all staff demonstrate technical skills. Correct, coach, and counsel where necessary., • Assist with the hiring, scheduling, and training of Avli staff providing guidance on proper cooking techniques, safety procedures, and sanitation practices., • Maintain leadership presence during service, embody the Avli Philosophy of a working manager on the line and prepping for service., • Assist with weekly unit agenda meeting and maintain an open line of communication with fellow managers and company leadership, • Address service and culinary concerns with punctuality and professionalism, • Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards, • Address service and culinary concerns with punctuality and professionalism Management Administration • Assist with location inventory each month or as required, • Assist with general supply and food ordering, • Maintain detailed employee files, hiring and I9 verification, documented corrective actions per company procedures, • Execute closing procedures: cleaning of kitchen, securing product, ensuring product is labeled, covered, and stored correctly, • Monitor staff action to ensure that staff is in compliance with all health & safety laws and regulations, • Monitor all areas of the restaurant on an ongoing basis and take appropriate steps to ensure facilities meet standards, coordinate repairs where necessary General: • Ability to lift ~50lbs Job Schedule: Must be available to work various hours, days, and shifts, including holidays, nights, and weekends.

Job Description The Traveling Chef Manager position includes the following but is not limited to: Traveling to different locations and providing necessary culinary and managerial support. Leading staff with proper communication skills and composure. Handle a 50-55 hour work week with open availability. Work towards being state-ready at all times. Maintain a clean and organized work environment. Establish, enforce, and maintain all service, sanitation, and state compliance standards. Hands-on supervision of preparation. Assist in picking up shifts when there are call-offs. Focus on safety, quality, consistency, and organization. Maintain standards of quality, costs, eye appeal, and overall flavor. Ability to assume complete control of the kitchen without a manager. Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude. Responsible for knowing all aspects of the culinary operation. The ideal candidate will possess: A keen understanding of theraputic and modified diets and preperation. Prior healthcare experience (minimum 1 year). A passion for giving true hospitality (both to guests and staff members). Critical problem-solving skills. Self-motivated team player. Punctual, adaptable, and passionate. A keen ability and desire for team development. A “do whatever it takes” attitude. The ability to pivot quickly and be adaptable in all situations Strong leadership skills. Maintains the highest standards of sanitation and safe work environment The desire for continued learning. Job Duties: • Prepare all food items as directed in a sanitary and timely manner., • Follow recipes and presentation specifications., • Operate standard kitchen equipment safely and efficiently., • Clean and maintain the station by practicing good safety and sanitation., • Assist with the cleaning and organization of kitchen and equipment., • Assist in placing food orders and putting away the food order., • Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed., • Restock items as needed throughout the shift., • Adhere to all sanitation and food production codes.

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

Job Description he Traveling Chef Manager position includes the following but is not limited to: Traveling to different locations and providing necessary culinary and managerial support. Leading staff with proper communication skills and composure. Handle a 50-55 hour work week with open availability. Work towards being state-ready at all times. Maintain a clean and organized work environment. Establish, enforce, and maintain all service, sanitation, and state compliance standards. Hands-on supervision of preparation. Assist in picking up shifts when there are call-offs. Focus on safety, quality, consistency, and organization. Maintain standards of quality, costs, eye appeal, and overall flavor. Ability to assume complete control of the kitchen without a manager. Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude. Responsible for knowing all aspects of the culinary operation. The ideal candidate will possess: A keen understanding of theraputic and modified diets and preperation. Prior healthcare experience (minimum 1 year). A passion for giving true hospitality (both to guests and staff members). Critical problem-solving skills. Self-motivated team player. Punctual, adaptable, and passionate. A keen ability and desire for team development. A “do whatever it takes” attitude. The ability to pivot quickly and be adaptable in all situations Strong leadership skills. Maintains the highest standards of sanitation and safe work environment The desire for continued learning. Job Duties: Prepare all food items as directed in a sanitary and timely manner. Follow recipes and presentation specifications. Operate standard kitchen equipment safely and efficiently. Clean and maintain the station by practicing good safety and sanitation. Assist with the cleaning and organization of kitchen and equipment. Assist in placing food orders and putting away the food order. Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed. Restock items as needed throughout the shift. Adhere to all sanitation and food production codes.

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 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 Farmer’s Fridge makes fruits and vegetables accessible and approachable for everyone. We offer a variety of fresh, healthy, ready-to-eat meals and snacks through our fresh food vending machines, wholesale partners, and our office pantry solution — providing chef-curated meals to customers within seconds. Today, we operate a network of Fridges and partner with clients nationwide in high-foot-traffic areas, such as airports, hospitals, universities, and large office buildings — where there is limited accessibility to fresh, healthy, grab-n-go options. We care deeply about what we’re creating and aspire to make sure our customers feel that through every touchpoint. This shows up in many ways across the business. We are committed to prioritizing food safety, we are passionate about product quality, we value our employees, we champion the best idea no matter where it comes from, and we’re committed to making an overall positive impact as we scale. About this Role: As the Regional Account Manager you will be responsible for launching, managing, and growing accounts within an assigned region for Farmer's Fridge. You’ll own post-launch client relationships, ensure consistent and reliable service, and represent the voice of the client across the organization. The Regional Account Manager collaborates with Sales, Client Services, Operations, Fulfillment, and Demand Planning to drive performance, support growth, and strengthen partnerships with key accounts. What You’ll Do… New Account Launch and Implementation • Manage end to end implementation of new accounts, including planning, client communication, and operational readiness., • Serve as the primary client contact throughout the launch process., • Ensure new locations open with proper branding, product mix, merchandising, and service schedules., • Implement account activation and marketing strategies Account Management, • Maintain ongoing relationships with assigned clients and conduct regular business reviews., • Monitor performance data and provide insights that improve sales, reduce waste, and strengthen client satisfaction., • Own resolution of client issues by partnering with internal teamsRevenue Growth, • Identify expansion opportunities for additional Fridges, expanded service programs, or increased volume., • Support Sales in regional strategy planning, proposals, and client conversations.Internal Cross-Functional Collaboration, • Resolve inbound tickets and ensure timely follow-up with Client Services., • Communicate performance and service needs to Operations and Fulfillment teams., • Provide Demand Planning with accurate updates on projected volume changes, seasonal patterns, program adjustments, and special requestsClient Advocacy, • Advocate for client needs internally., • Proactively escalate risks and collaborate on solutions to protect long-term partnerships. Who You Are… • Three or more years of account management, customer success, or related client-facing experience., • Experience in foodservice, CPG, or distributed operations preferred., • Strong communication and interpersonal skills., • Ability to analyze performance data and drive action., • Strong organizational and project management capabilities., • Ability to travel regionally as required < 15% The base salary range for this role is $65,000 - $85,000. The base pay offered will be determined by factors such as experience, skills, training, certifications, education, and any applicable minimum wage requirements. In addition to base salary, this position is eligible for company performance-based bonuses and equity. We provide a comprehensive benefits package, including: • Medical, dental, and vision insurance (multiple plans available), • 401(k) with immediate employer match vesting, • Paid time off (including vacation, sick leave, and holidays), • Paid sabbatical after 5 years of service, • Employee discounts, • Employee Assistance Program (EAP) Benefits at Farmer's Fridge: In This Together - We stay connected, whether in person or virtually. We encourage business transparency through monthly town hall meetings and weekly financial updates. We set out to make the best product on the market, and we believe we’ve done it. We value your input in the new menu creation process. From regular tasting panels, where employees provide new menu feedback. Happier Workdays - Each day at work should fill you with joy. We're a fun and passionate group, and we don't take ourselves too seriously. Bring your unique self to work, dress comfortably, and always feel free to share your thoughts and opinions. We encourage curiosity; there's no hierarchy here when we're all swapping ideas. Never run on empty - Daily Farmer's Fridge meal and office snacks are just some of the offerings to make sure you aren't distracted by a growling stomach. Recharge with our paid sabbatical program after five years of service. Innovate & Elevate - We're all teachers and learners. You'll grow and help grow the company through cross-functional collaboration, open access to leadership, and regular business updates. You have a direct impact on the company’s bottom line. You can also impact your bottom line by participating in our 401(k) plan that includes a company match with immediate vesting. Farmer’s Fridge Diversity Statement: "Don’t meet every single requirement? Studies have shown that women and people of color are less likely to apply for jobs unless they meet every single qualification. At Farmer’s Fridge, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be just the right candidate for this or other roles.” Farmer’s Fridge is an equal-opportunity employer. We are committed to providing equal employment opportunity in all employment practices, including hiring, without regard to race, color, religion, national origin, sex, gender identity, sexual orientation, age, disability status, veteran status, or any other characteristic protected by federal, state or local law. View our disclosures related to External Agencies and Applicants below: https://www.farmersfridge.com/careerdisclosures Powered by JazzHR 04H1eKXJoY

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

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 We’re hiring people to join our team as CATERING ASSISTANTS! A Few of Our Catering Assistant Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) RPM Steak brings a chef-driven approach to a traditional steakhouse menu, creating contemporary fine dining with a glamorous and urban feel. RPM Steak, the sister restaurant to RPM Italian, is the creation of restaurateurs Richard, R.J., Jerrod, and Molly Melman with celebrity couple Giuliana and Bill Rancic. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify CATERING ASSISTANT JOB DESCRIPTION Catering Assistants are responsible for assisting the Catering Sales Manager in acquiring, maintaining and servicing catering customers Essential Functions • Assist Catering Sales Manager in the organization of special events and catering orders, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Ability to multitask calmly and effectively under pressure, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Ensure the overall guest experience exceeds expectations and anticipate guests’ needs, • Greet guests with a warm, sincere smile, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Assist in overseeing catered events, • Assist with special projects when required by Partners, GMs or Managers, • Complete server training, • Become proficient in servicing catering calls, • Answer incoming catering calls and emails; respond or distribute to the appropriate person, • Email, fax or mail collateral and materials to prospective clients, • Update client list as property of LEYE, • Maintain, update and organize files, sales materials and supplies, • Assist with developing and writing catering proposals and contracts, • Attend weekly catering meetings and communicate all pertinent information to appropriate personnel, • Order and maintain party supplies, decorations and equipment, • Maintain a list of preferred third party vendors, • Comprehend and maintain incentive programs for LEYE catering personnel and customers, • Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures, • Understand and respond knowledgeably to questions about the restaurant and menu, • Use sales techniques to present and encourage current promotions to guests, • Follow all steps of service, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Successfully complete alcohol awareness training, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

Description Join a dynamic team at Chef Works and shape the future of professional uniform apparel! As a National Accounts Sales Manager, you'll have the opportunity to build strong relationships with top-tier corporate clients and drive significant sales growth. Your expertise will be instrumental in expanding our market share and ensuring exceptional customer satisfaction. If you are interested in helping companies put their best look forward, are eager to uncover opportunities, and thrive in a fast-paced environment, this is the perfect role for you! Our Hybrid Work Program: To create vibrancy and foster collaboration, while providing for hours spent working from home, we have implemented a hybrid work schedule. We work from the office in Poway on Monday, Tuesday and Thursday and every other Wednesday. Fridays and the other Wednesday are spent working from home. Team members can always work more hours in the office, if they choose. Role Description The National Accounts Sales Manager is responsible for identifying, pursuing, closing, and managing corporate account activities within assigned customers. This role plays a critical part in expanding Chef Works' market share by developing strategic relationships, achieving sales growth, and ensuring exceptional service delivery. Key Responsibilities Business Planning, Pipeline Management, and Forecasting: • Achieve or exceed agreed-upon profitability and sales growth targets for national accounts by developing, presenting and executing strategic plans., • Actively seek out, identify and vet new opportunities by using data-driven insights, establishing relationships with potential clients and engaging with decision-makers to thoroughly understand their needs to craft tailored solutions that align with Chef Works' offerings., • Maintain detailed records of customer interactions and sales activities, ensuring that all meetings, proposals, and follow-ups are documented and remain aligned with customer expectations and Chef Works’ standards., • Ensure that plans are communicated effectively and tracked to meet current and future sales objectives., • Ability to run reports, analyze data and provide accurate sales forecasts and insights., • Contribute to the planning and execution of customer outreach, retention, and expansion strategies. Customer Relationship Management: • Provide exceptional service to assigned customers through timely and professional communication via in-person meetings, email, phone, and video conferencing., • Act as the primary point of contact for corporate accounts, ensuring timely responses to inquiries and proactive engagement to address potential issues or opportunities., • Work collaboratively across departments, including marketing, product, and operations to deliver on-going comprehensive solutions to clients., • Monitor account performance and provide regular updates to the customer and Chef Works’ senior management through reports and business reviews., • Ensure all information gathered, organized and presented is accurate, comprehensive, and delivered in a timely manner, adhering to Chef Works’ standards. Product and Service Presentation: • Tailor presentations to meet the specific needs and interests of each customer, highlighting how Chef Works' offerings can solve their unique challenges., • Deliver compelling presentations and proposals to customers, showcasing Chef Works' product lines and services., • Stay attuned to industry trends, market shifts, and customer requirements. Share relevant insights with internal teams to inform product development and marketing strategies., • Collaborate with peers to adopt industry best practices and continuously improve account management strategies. Company Representation and Team Leadership: • Represent Chef Works professionally in all interactions with customers, partners, and industry stakeholders., • Uphold and model the company’s core values, fostering a positive company culture and demonstrating leadership in all activities., • Work collaboratively with Business Support Partners, providing guidance to ensure that customer requirements are consistently met., • Foster a collaborative team environment, encouraging open communication and sharing of best practices. Continuous Improvement: • Actively seek feedback from customers and internal teams to continuously improve service delivery and account management practices., • Participate in training and professional development opportunities to stay ahead of industry changes and maintain a high level of expertise. Travel: 25-30% to meet with customers, attend industry events, and conduct site visits as necessary. Dept. 09 - Buyers Edge Requirements Minimum Qualifications Education and Experience: • Bachelor’s degree in business, sales, marketing, or a related field; or equivalent work experience., • 5+ years of progressive national accounts sales and business development experience in the uniform, apparel, or related industry, with a proven track record of meeting or exceeding sales targets., • Previous supervisory experience preferred, with the ability to lead and mentor a team., • A deep understanding of the uniform, apparel, or related industry, with a commitment to staying informed of market trends and best practices., • Experience in navigating complex customer requirements and delivering tailored solutions that drive business success. Skills and Competencies: • Confident and professional verbal, written, and interpersonal communication skills, with the ability to influence and negotiate effectively., • Excellent organizational skills and attention to detail, with the ability to organize information as well as tasks and deliverables. Be proactive in managing expectations when there are multiple priorities, deadlines and stakeholders., • Proficiency in Microsoft Office Suite, including Word, Excel (advanced functions), PowerPoint, and contact management software (e.g., Salesforce)., • Experience in creating and delivering impactful presentations to business leaders and decision-makers., • Ability to work independently and as part of a team, with minimal direct supervision. Professionalism and Initiative: • Uphold and model Chef Works' core values in all aspects of the role, ensuring alignment with the company's mission and culture., • Demonstrated ability to act as a company ambassador, representing Chef Works in a professional and ethical manner., • High level of initiative and a proactive approach to problem-solving and relationship-building. Physical Requirements: • Occasional lifting of up to 10 lbs. (less than 5% of the time)., • Ability to perform desk work, including extended periods of computer use., • Standing for extended periods at customer sites, airports, and trade shows (less than 10% of the time)., • Travel required, predominantly by airplane, accounting for 25-30% of the role.

Job Description Position Overview The Food Runner is responsible for stocking the kitchen and assisting chef and servers with expediting food from the kitchen to the guests. Ensures that food prep instructions and special requests are followed. Serves all meals to the guests in a professional manner. Completes tableside food preparation as needed to ensure efficient and timely service. Clearly announces and identifies all food as placing on table. May be required to function as a busser and/or buffet runner as requested by manager or supervisor. Qualifications and Physical/Mental Requirements 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. Reading, writing and oral proficiency in the English language (level to be customized per position). The ability to follow payroll and key sign out procedures. The ability to offer any assistance possible to guests. The ability to respond properly to any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. Comply with TIHTC work rules and standards per the associate handbook and as directed by management. Work harmoniously and professionally with co-workers and management Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy. Have working knowledge of the predominant language(s) of our guests. 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). . Be able to safely lift and easily maneuver trays of food frequently weighing 25 – 30 pounds. Specific Position Requirements High school diploma, minimum 1 year full service restaurant, basic food knowledge, proper serving techniques, good communication skills, guest service skills. Must possess multi-tasking skills as well as strong interpersonal communication skills. Previous restaurant experience required – preferably within a 4/5 diamond hotel. Position Responsibilities Reports to work on time, in proper uniform (according to standards) and complies with company policy regarding absenteeism and tardiness Attends all colleague meetings and reads the bulletin board daily for important notices and information, checks schedule daily Obtain service area assignment at the beginning of each shift. Interact with guests in a friendly and sincere manner. Ability to explain Menu items and preparation/presentation to guests in detail. Take additional Food and Beverage orders, making sure to accommodate guests special requests, communicates information to server or bus help. Serve food to guests in a timely manner. Assist busser in clearing of dishes and glasses if needed. Organize and Stock kitchen area. Clean and restock respective areas at conclusion of shift. Knows proper Dining Room set-up, table numbers and position numbers of guests. Makes sure silverware and serving utensils are spotless. Organize and stock food pick-up area, wash all trays daily. Communicates any information or guest complaint to management and chef. General knowledge of Hotel amenities. Treats guests and coworkers with courtesy and respect. Thank guests as they are leaving Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Adheres to and observes all local and state health department laws and regulations regarding safe handling and serving of food. Duties may include functioning as a busser and/or buffet runner as required or requested by manager or supervisor. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Non-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 Chateau Del Mar has been serving the community for over forty years and we are looking for a Dishwasher. This job requires transporting and cleaning cooking utensils and flatware in order to provide Head Chef, line-chefs, bus persons, and food servers with appropriate equipment for guests’ dining experience. This position is also responsible for cleaning the physical surroundings of the kitchen as well as food and beverage areas. JOB FUNCTIONS • Maintain the dish machine properly cleaned and filled with water per Chateau Del Mar standards., • Sort and wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand., • Clean kettles, tilt skillets, pots and pans efficiently, as support to the lead Head Chef/line-chefs., • Perform general/routine cleaning tasks using standard cleaning products as assigned by Banquet Manager to adhere to health standards., • Clean and dry foods to avoid slip/fall accidents., • Separate linen from other debris., • Ensure dishes are sanitized and available as needed., • Place clean dishes, utensils, and cooking equipment in storage areas., • De-tarnish/polish silver and copper., • Maintain proper placement/organization of pots, pans, dish dollies, glass racks, utensils, and linen., • Stock supplies such as food and utensils in serving stations, shelves, refrigerators, etc., • Sort and remove trash, placing it in designated pickup areas., • Works diligently to avoid breakage and loss., • Maintain safety standards set by Chateau Del Mar, at all times. Ensuring that any accidents and/or injuries are reported immediately to the Chef and/or immediate manager., • Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with our guests, vendors, co-workers, and management., • Perform additional duties as requested by the Chef/line-chefs JOB REQUIREMENTS • The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities., • Knowledge of service ware and how to maintain all in order to compliment guest experience., • Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal skills and positive attitude is a must., • Must be able to follow instructions, both verbally and written; excellent communication skills., • Must be professional in appearance and demeanor., • Must be able to work in a fast paced environment and under pressure., • Ability to work a flexible schedule that may include evenings, weekends and holidays EOE

Job Description The role… At Soho House, a Runner is responsible for a range of tasks, including preparing tables, serving orders, explaining meals, and facilitating collaboration between the kitchen and servers. A Runner also assists servers in providing quality hand-plated service to all guests at Soho House. As a Food Runner, your goal will be to provide our members and guests with outstanding customer service and actively help to improve their overall dining experience. A successful Runner thrives in a fast-paced environment, can problem solve in high-pressure situations, and remain calm, approachable, and professional. Seasonal Position: This role is expected to run from May through September. Main Duties • Responsible for following Steps of Service set by Soho House & Co that includes but is not limited to; Refill water glasses and coffee cups, clear finished dishes, crumb the table, replenish all table supplies, expedite food orders, • Accommodate special requests from guests or alternative solution that better suites business needs or advise management to further assess and provide options, • Thrive in high-volume and elevated service environment. Ensure the delivery of a seamless service by thinking quickly on your feet, managing / anticipating guest and member needs and ensure servers, Executive Chef and General Manager are supported., • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Adhere to health and safety policy (allergy procedures) is followed as well as all Company processes, procedures, and standards and local, state, and federal law as applicable, • Work as one team with one goal; to serve members and guests their food and/or drink items in a timely manner and support the team by running items from expo and service bar that are outside of your section to, • Clean and stock server alley and expo area, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge 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 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • 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, personal, + 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$16.60—$16.60 USD

Job DescriptionDescription: About the Property & Employer The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies. Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands—including Hilton, Marriott, Hyatt, and Wyndham—to successfully manage a growing portfolio of properties across diverse markets. We are proud to welcome The Blackstone Hotel to our portfolio as part of our continued expansion. Located on Michigan Avenue in downtown Chicago, The Blackstone is one of the city’s most iconic historic hotels. Originally opened in 1910, it has long been recognized as a landmark in Chicago hospitality, known for hosting presidents, dignitaries, and distinguished guests from around the world. Today, it offers a unique blend of timeless character and modern sophistication. At VH, we are committed to growth—both for our properties and our people. We take a proactive and agile approach to sales, marketing, and revenue strategy, allowing us to adapt quickly to changing market conditions. Equally important, we invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact. We are an equal opportunity employer committed to fostering a diverse and inclusive workplace. If your experience doesn’t align perfectly with every qualification, we still encourage you to apply—you may be a great fit for this or future opportunities within VH. Benefits · 8 Paid Holiday plus a 5 Sick day · 40 hours of vacation on a first-year anniversary, and 80 hours of vacation until 10th anniversary · Eligible to enroll in medical insurance under the terms specified in Local 1 Unite HERE Health & Welfare plan · Eligible to enroll in dental insurance under the terms specified in Local 1 Unite HERE Health & Welfare plan · Eligible to participate in the pension fund under the terms specified in Local 1 Unite HERE Retirement Fund plan · Pre-paid legal benefits · Short term and life insurance coverage as specified in the funds covered by collective bargaining agreement · Employee Assistance Program · Great discounts on Hotels, Restaurants, and much more TITLE: Dishwasher DEPARTMENT: Kitchen REPORTS TO: Sous Chef/Executive Chef JOB SUMMARY Clean, transport and store all pots and pans used in the food and beverage operations and maintain the pots and pans room in a clean and orderly manner. ESSENTIAL FUNCTIONS • Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel., • Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans., • Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors. 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 manager based upon the particular requirements of the hotel: • Assist culinary staff during any special request or priorities as requested by the Executive Chef or the Sous Chef. Note: Additional tasks may be added during employment. Requirements: PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · 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 and kitchens. · Must be able to see minute objects at arm’s length, to read meters and controls. · Must be able to bend, squat, crouching, crawling, reach and retrieve items from above head. · Must have the ability to lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis. · Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis. · Must be able to travel up to 300 feet and standing on a regular basis throughout the shift. · Must be able to understand and follow verbal/written instructions and able to communicate. · Must be able to perform multiple tasks at one time and able to pay attention to sound and sight details in crowded and noisy situations · Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. · Requires manual dexterity to use and operate all necessary equipment. · Must have the ability to keep breakage to a minimum by handling china, glassware and fragile equipment with care. AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

Job Description Are you a pastry professional looking to make your mark at an award-winning, community-centered bakery? At Hewn, we are more than just a bakery; we are a destination built on a deep commitment to tradition, quality, and sustainability. Recognized nationally for our artisan craftsmanship, we specialize in naturally leavened breads and pastries made from scratch daily. Our mission centers on reviving heritage grains and partnering directly with local farmers and millers to source the finest midwestern, sustainable ingredients. As our Head Pastry Chef, you will lead a dedicated, passionate team in a collaborative kitchen where heritage techniques meet modern culinary creativity. If you love working with high-integrity ingredients, value a deeply rooted community ethos, and want to shape an acclaimed pastry program, we want to hear from you! Position Overview The Head Pastry Chef (HPC) contributes to and oversees all pastry baking and production, directly managing pastry team members and overseeing the day-to-day operations of the pastry department. As a key member of the Hewn Leadership Team, the HPC works collaboratively with the managers of other bakery teams to ensure seamless kitchen integration, balanced scheduling, and optimized overall production. Experience & Qualifications • Professional Culinary Experience: A minimum of 5 years of professional pastry production experience in a high-volume bakery, fine dining, or other culinary environment. Culinary Degree is preferred, • Leadership & Management: A minimum of 3 to 4 years of experience in a management role with a proven track record of managing schedules, delegation, and team workflows. Previous experience as a Head Pastry Chef is preferred., • Technical Skillset: Advanced knowledge of artisan pastry techniques, including laminated doughs, seasonal baking, viennoiserie, and precise temperature-dependent production. Familiarity with managing heritage grains and flour sourcing is a strong plus., • Administrative Proficiency: Strong organizational skills with experience managing food costs, ordering raw inventory, and using kitchen/bakery management software (experience with Mountainstream or similar platforms is highly desirable)., • Certifications & Compliance: Must hold a current ServSafe Manager Certification and possess a thorough understanding of local health department codes., • Physical Requirements: Ability to work early morning hours, weekends and holidays, stand for extended periods, and lift up to 50 pounds (bags of flour, heavy equipment components) as required in a fast-paced production kitchen. Leadership & Team Management • Direct Supervision: Directly manages and oversees the Pastry Sous Chef and general pastry team members, serving as their primary point of leadership, accountability, and mentorship., • Delegation & Workflow: Effectively delegates daily production tasks, prep lists, and operational responsibilities to the Pastry Sous Chef and team members, ensuring that labor is optimized and production targets are met efficiently., • Professional Development: Mentors the Pastry Sous Chef to develop their leadership skills, culinary techniques, and administrative capabilities (such as ordering and inventory) to support their professional growth and build bench strength in the kitchen., • Culture & Communication: Holds the team accountable to Hewn’s operational and behavioral standards. Fosters a collaborative, respectful, and open work environment where feedback is given constructively and team issues are addressed immediately. Core Responsibilities 1. Ordering & Recipe Management • Inventory Control: Responsible for all raw ingredient ordering to ensure sufficient stock for daily and weekly production. Collaborates with the Head Bread Baker (HBB), Front of House (FOH) Manager, and Savory Chef to ensure accurate, streamlined ordering., • Recipe & Formula Logs: Maintains and updates recipe/formula books. All pastry recipes must be typed, clear, and easily accessible for all pastry chefs to follow., • Nutritional Analysis: Informs GM/Owners of recipe changes and helps keep nutritional analysis up to date. 1. Staffing & Payroll • Scheduling: Schedules pastry staff according to production demands. Communicates weekly schedules to the staff at least two weeks in advance, though one month in advance is preferred., • Time Tracking & Payroll: Manages and approves staff timesheets for payroll every other week, strictly adhering to the Sunday, 8pm deadline. Coordinates with owners and GM to approve time-off requests and any required overtime., • Performance & Hiring: Makes recommendations for hiring needs, manages task lists for the team, and supervises all pastry stages at the bakery. Writes annual performance reviews for pastry staff and leads these review meetings alongside the General Manager and Owners., • Communication: Holds Bi-monthly pastry meetings with staff. 1. Equipment & Maintenance • Equipment Oversight: Responsibly maintains all pastry baking equipment (including convection ovens, mixers, refrigeration, sheeter, and burners). Promptly notifies GM and owners of any equipment issues requiring professional service or maintenance., • Food Safety Logs: Checks all refrigeration units daily to verify proper holding temperatures and ensure safe food practices. Updates refrigeration logs every single day., • Sanitation & Compliance: Assigns daily, weekly, and monthly cleaning lists to ensure the bakery remains clean, organized, and compliant with Evanston Health Department codes. o Daily Tasks: Cleaning the pastry production area, convection ovens, proofer, sinks, and dishwashing area. Trash and recycling must be emptied daily, utilizing composting practices as much as possible. o Weekly/Monthly Tasks: Deep cleaning larger elements, such as the top and sides of the convection ovens/proofer and scrubbing the interior and exterior of the walk-in. A schedule for these larger tasks must be clearly posted in the pastry production area. 1. Training & Quality Control • Onboarding: Responsible for training all new pastry staff using the standard training plan. The typed pastry training manual must be kept in a binder in the metal desk. The HPC guides new hires through every task in the manual until proficiency is fully achieved., • Quality Assurance: Ensures only top-tier products are sold to retail and wholesale customers. All pastries must be baked properly; items falling short of Hewn's standards must be discarded or clearly labeled and left for employee take-home. Communicates with GM and Owners regarding quality concerns., • Loss Logging: Documents all product loss in the loss log. Any issues regarding final product quality should be reviewed and corrected in consultation with the owners., • Certifications: Maintains personal ServSafe certifications and actively monitors the certification status of the pastry staff. 1. Menu Development & Sourcing • Collaborative Design & R&D: Works closely with the owners to brainstorm, test, and develop innovative new pastry items and holiday specials throughout the year. Leads the Research & Development process for the pastry department, ensuring new creations fit Hewn’s brand identity., • Costing & Scalability: Ensures all new menu items are structurally scalable for high-volume production, properly portioned, and yield target profit margins before being introduced to the menu., • Ingredient Sourcing & Heritage Grains: Collaborates with owners regarding flour sourcing for all pastry-related menu items. Proactively researches and experiments with regional heritage grains, local seasonal produce, and sustainable ingredients to elevate product flavor profiles., • Rollout & Execution: Creates clear training guidelines and production notes for any newly introduced items so the pastry team can execute them with absolute consistency. Company DescriptionHewn is an independently owned, award-winning artisan bakery recognized by The New York Times, Food & Wine, and Bon Appétit. We specialize in naturally fermented breads and pastries made from stone-milled, heritage flours sourced from local farmers. We are looking for energetic, food-loving individuals to join our team and share our passion with our neighbors.Hewn is an independently owned, award-winning artisan bakery recognized by The New York Times, Food & Wine, and Bon Appétit. We specialize in naturally fermented breads and pastries made from stone-milled, heritage flours sourced from local farmers. We are looking for energetic, food-loving individuals to join our team and share our passion with our neighbors.

Job DescriptionCompany Description Are you ready to trade your job for a journey? Become a FlyMate! Passion, excitement & global collaboration are all core to what it means to be a FlyMate. At Flywire, we’re on a mission to deliver the world’s most important and complex payments. We use our Flywire Advantage - the combination of our next-gen payments platform, proprietary payment network and vertical specific software, to help our clients get paid, and help their customers pay with ease - no matter where they are in the world. What more do we need to truly be unstoppable? Perhaps, that is you! Who we are: Flywire is a global payments enablement and software company, founded more than a decade ago to solve high-stakes, high-value payments. We’ve scaled into new regions and industry verticals and expanded our product offerings to deliver meaningful value to our clients around the world. Today we support more than 5,100 clients across the global education, healthcare, travel & B2B industries, with diverse payment methods across 240 countries & territories and more than 140 currencies. With over 1,400+ global FlyMates, representing more than 40 nationalities, and in 15 offices world-wide, we’re looking for FlyMates to join the next stage of our journey as we continue to grow. Job Description The Opportunity We, at Flywire, are looking for an experienced Manager II, Site Reliability Engineering to join our team. In this role, you’ll help drive reliability, automation and performance within our cloud-based infrastructure. At Flywire, the SRE team is responsible for the lifecycle of production systems. Our team is embedded within Software Engineering teams enabling and empowering them to achieve full speed on shipping reliable and operable systems. They also work at a global scale driving initiatives to achieve production excellence. • Coordinate and support daily activities for SREs on the team and partner with their managers to determine approach for managing daily tasks, • Track success on the team based on established goals and objectives, • Work on issues of limited scope with the ability to find and execute solutions to routine problems, • Become embedded within an Engineering team helping them navigate production excellence and advocate for best practices, • Mentor team members and drive initiatives, • Drive a design for a feature while understanding system-wide and architectural concerns, • Understand the basic day-to-day tasks traits of a production environment and participate in on-call support, • Engage and collaborate with other disciplines within the design, deployment, operation and optimization of services, • Debug production issues across services and levels of the stack as well as practice incident response and blameless postmortems, • Identifies opportunities both in processes and tools to improve the overall productivity of the team, • Identify great talent and excite them to join our team, • Provide estimations, track progress and manage risk as well as team members' time, • Participate in an on-call shift along with other disciplines to respond to incidents, • Become involved in tech communities and add contributions to enhance them, • Lean into our business domain and needs as well as our company vision, mission and strategy to deliver on our short and long term goals Qualifications Here's what we're looking for • 5 years of experience within the SRE space, • 2-5 years of leading or managing and developing SRE teams, • Comfortable with the idea of being or becoming a generalizing specialist as we are aiming to build a multidisciplinary and balanced team based on "t-shaped" individuals., • Experience with at least one programming language is required as software engineering is an important part of our work and we actively use and support many different platforms and languages, • Proficient with testing techniques such TDD or BDD will be highly valued, • Familiarity with the container ecosystem, cloud infrastructure, build systems and CI/CD tools is key for being successful at this role, • Comfortable taking ownership of complex systems challenges and help uncover opportunities for improvement, • Strong communication and collaboration skills, and most importantly, empathy as we enable, empower and encourage our fellow colleagues Some Technologies We Use: • Ruby, Java, Kotlin, Go, Node, Python, • AWS: EC2, ECS, Lambda, Cloudwatch, SQS, RDS, Kinesis, S3, ElasticSearch, DocumentDB, • Linux, Docker, Terraform, Make, Chef, • Gitlab, Jenkins, • Sentry, Sumologic, Honeycomb Our Culture: • We are a global company. Our engineering team is distributed across 3 continents and 4 different countries so remote work is allowed!, • Our engineering practice is shaped around concepts including Agile, Lean, and Extreme Programming. Each team has a high level of autonomy to organize themselves in the way they consider more appropriate to execute their mission., • We actively engage in knowledge sharing by hosting internal cross-discipline events., • We are active in contributing to open source whenever possible., • We contribute to our local communities by hosting different events, Meetups, etc Additional Information What We Offer: • Competitive compensation, • Employee Stock Purchase Plan (ESPP), • Flying Start - Our immersive Global Induction Program (Meet our Execs & Global Teams), • Work with brilliant people that will keep you on your toes, learn more about their journeys by checking out #InsideFlywire on social media, • Dynamic & Global Team (we have been collaborating virtually for years!), • Wellbeing Programs (Mental Health, Wellness, Yoga/Pilates/HIIT Classes) with Global FlyMates, • Competitive time off including FlyBetter Days to volunteer in your community and Digital Disconnect Days!, • Great Talent & Development Programs (Managers Taking Flight – for new or aspiring managers!) Submit today and get started! We are excited to get to know you! Throughout our process you can expect to meet different FlyMates including the Hiring Manager and other Flymates. Your Talent Acquisition Partner will walk you through the steps and be your “go-to” person for questions. Flywire is an equal opportunity employer and follows a policy of administering all employment decisions and personnel actions without regard to race, color, religion, sex, pregnancy, gender identity, national origin, age, ancestry, physical or mental disability, sexual orientation, genetic disposition or carrier status, veteran status, or any other category protected under applicable national, federal, state or local law. The US base salary range for this full-time position is $160,000 - $200,000 and benefits. Our salary ranges are determined by role, position level, and location. The range displayed on this job posting reflects the minimum and maximum target for new hire salaries for the position across all US locations. Within the range, individual pay is determined by work location and several other factors, including job-related skills, experience, relevant education and training. #LI-Hybrid

Job Description About Purple Carrot Founded in 2014, Purple Carrot delivers clean, long-lasting energy through the power of plants. As the only company in America devoted entirely to plant-based eating, we have spent over a decade perfecting the balance of protein and fiber that only plants can provide. Offering chef-crafted, dietitian-designed meals delivered right to your door, we make plant-forward eating effortless, flexible, and endlessly exciting. Our menu spans quick weeknight dishes, occasion-worthy dinners, breakfast, lunch, snacks, and ready-to-eat meals. Purple Carrot prioritizes taste and flexibility, offering no membership fees, the freedom to skip or unskip weekly deliveries whenever you want, and a no-pressure, cancel-anytime policy. We pride ourselves on doing plants better than anyone else - and we have the receipts to prove it. Description We are looking for an Accounting Manager to join our mission-driven team. As an integral part of the Finance & Accounting department, this role will report to and work closely with the Associate Director of Finance & Accounting to support Purple Carrot’s continued effort to inspire people to eat more plants. We are looking for someone who is strong in the fundamentals of accounting, but also energized by improving processes, creating structure, and helping a growing business scale. This role is ideal for someone who can stay hands-on in the details while also identifying where workflows, systems, documentation, and reporting need to be cleaned up or improved. The Accounting Manager will play an important role in the month-end close process, financial reporting, inventory and COGS-related accounting, accounts receivable, and day-to-day accounting operations. This person will also help strengthen internal controls, improve QuickBooks workflows, and create clearer, more repeatable accounting processes for the team. We greatly thank all applicants; however, only those under serious consideration will be contacted. Location • This role is based in Chicago, IL (hybrid in office), • Our hybrid approach includes 3 in-office days each week, giving teams the best of both flexibility and collaboration. Many team members choose to come in more often - it’s a great way to stay inspired and engaged with the team. On the Plate • Lead and support monthly, quarterly, and year-end close activities to ensure timely, accurate, and reliable financial reporting., • Own and improve recurring accounting workflows, including journal entries, reconciliations, accruals, prepaid expenses, fixed assets, and general ledger maintenance., • Support accurate accounting for inventory, COGS, and product-related costs, ensuring financial reporting reflects operational realities., • Partner with Operations, Supply Chain, and other cross-functional teams to understand cost drivers, resolve accounting issues, and improve reporting accuracy., • Oversee and improve accounts receivable processes, including customer payments, reconciliations, and related reporting., • Review and improve QuickBooks workflows to increase accuracy, reduce manual work, and support a cleaner month-end close., • Help document accounting processes, identify gaps or redundancies, and create clear SOPs., • Maintain and strengthen internal controls to safeguard company assets and support GAAP compliance., • Work with external stakeholders, including auditors, third-party accounting partners, contractors, and our parent company., • Support ad hoc accounting, reporting, and process improvement projects as needed. Main Ingredients for the Role • 4+ years of progressive accounting or finance experience, ideally with hands-on month-end close ownership., • Experience in ecommerce, DTC, manufacturing, food, consumer products, or inventory-based businesses., • Hands-on exposure to COGS, inventory accounting, product costing, or cost accounting workflows., • Experience working in QuickBooks Desktop or QuickBooks Enterprise strongly preferred., • Strong understanding of U.S. GAAP, financial reporting, reconciliations, accruals, and internal controls., • Advanced Excel skills, including pivot tables, lookups, and working with large or messy data sets., • Bachelor’s degree in Accounting, Finance, or a related field preferred., • CPA certification or active pursuit of CPA license preferred, but not required., • Ability to commute to our Chicago office as needed., • Comfort working in a lean, hands-on accounting environment where processes may still be evolving. Extra Special Sauce • You enjoy cleaning up messy processes and turning them into clear, repeatable workflows., • You are comfortable digging into the details, asking questions, and figuring out how things actually work., • You can balance accuracy, speed, and practicality, especially during close or reporting deadlines., • You communicate clearly with both accounting and non-accounting partners., • You are proactive about identifying issues, improving processes, and making recommendations., • You are comfortable working in a growing business where priorities may shift and not everything is perfectly documented yet., • You care about building a strong accounting foundation that supports better business decisions. Compensation The anticipated base salary range for this role is $95,000 - $112,000. In addition to base salary, this role is eligible for an annual bonus based on a combination of individual achievements and overall company performance. Compensation is based on experience and qualifications, and the posted range is not a guarantee of any specific offer. Garnish We love our staff, and show it with benefits (including but not limited to medical, dental, vision, FSA, and life insurance), matching retirement plan, generous and flexible paid time off, Purple Carrot box delivery credits, professional development, and the opportunity to work in collaboration with teammates who are passionate about food! Final Touches We are committed to a safe and inclusive work environment, free of discrimination based on race, color, religion, sex, gender identity or expression, sexual orientation, genetics, national origin, ancestry, age, medical condition, mental or physical disability, handicap, veteran status, or marital status.

Job Description About Purple Carrot Founded in 2014, Purple Carrot delivers clean, long-lasting energy through the power of plants. As the only company in America devoted entirely to plant-based eating, we have spent over a decade perfecting the balance of protein and fiber that only plants can provide. Offering chef-crafted, dietitian-designed meals delivered right to your door, we make plant-forward eating effortless, flexible, and endlessly exciting. Our menu spans quick weeknight dishes, occasion-worthy dinners, breakfast, lunch, snacks, and ready-to-eat meals. Purple Carrot prioritizes taste and flexibility, offering no membership fees, the freedom to skip or unskip weekly deliveries whenever you want, and a no-pressure, cancel-anytime policy. We pride ourselves on doing plants better than anyone else - and we have the receipts to prove it. Description We are looking for a Supply Chain Operations Systems Specialist to join our mission-driven team. As an integral part of the Supply Chain department, you will join forces with the Category Manager (to whom you will also report) in our continued effort to inspire people to eat more plants! We are looking for candidates who are passionate about process excellence, data integrity, and solving operational challenges through systems and workflow improvements. This position will play an important role in supporting the systems and processes that power Purple Carrot’s sourcing, menu planning, inventory, and fulfillment operations, ensuring data accuracy and reliable execution across the business. As the Supply Chain Operations Systems Specialist, you will be focused on owning and maintaining core supply chain systems and workflows, supporting recurring operational processes, troubleshooting issues, and identifying opportunities to improve efficiency, accuracy, and scalability. We greatly thank all applicants; however, only those under serious consideration will be contacted. Location • This role is based in Chicago, IL, with on-site presence at our fulfillment partner, located in the Chicago Stockyards Industrial Park, • Our hybrid approach includes 3-4 in-office days each week, giving teams the best of both flexibility and collaboration. Many team members choose to come in more often - it’s a great way to stay inspired and engaged with the team., • This role has limited travel (<10%) to fulfillment sites, vendor meetings, or other business-related meetings. On the Plate • Support and execute critical data and workflow processes across Purple Carrot’s supply chain systems (Fishbowl ERP, Galley Menu Planner, Google Sheets, Excel, Apps Script, Looker, SQL tools), • Manage data flow across systems, including imports, exports, updates, and reconciliations, with a strong focus on data integrity., • Own recurring BOM and recipe workflows for weekly meal kits and prepared meals, ensuring accurate data transfer between Galley and Fishbowl., • Maintain and enhance spreadsheet- and script-based workflows that support menu planning, ingredient and item setup, unit-of-measure conversions, and other cross-functional supply chain processes., • Investigate discrepancies, troubleshoot system and workflow issues, and perform root-cause analysis to resolve errors before they impact downstream operations., • Serve as a subject matter expert for core Supply Chain tools and support internal users across Operations, Culinary, Procurement, and related teams., • Build and maintain reporting and dashboards (Fishbowl, Looker) to support visibility and decision-making., • Support the setup and maintenance of core item, vendor, pricing, ingredient, and packaging data in Fishbowl and related systems to ensure operational and financial processes are supported by reliable, well-maintained data., • Assist with ad-hoc projects and tasks as necessary. Main Ingredients for the Role • 2–5 years of experience in a systems operations, operations analyst, supply chain operations, or similar role, • Bachelor’s degree or equivalent experience, • Strong experience with Google Sheets and Microsoft Excel, • Experience with ERP systems (Fishbowl or similar) and operational databases, • Experience with SQL/MySQL, • Experience with Google Apps Script or similar automation tools, • Experience with Looker, LookML, or other BI/reporting tools, • Strong analytical and problem-solving skills, • High attention to detail and commitment to data accuracy, • Ability to manage multiple priorities and collaborate cross-functionally, • Able to commute to our fulfillment partner located in the Chicago Stockyards Industrial Park Extra Special Sauce • Experience with Galley or similar menu planning or recipe management systems., • Familiarity with supply chain, procurement, inventory, food operations, or menu planning processes, including the use of project management tools such as Asana., • Ability to balance hands-on execution with a continuous improvement mindset., • Comfortable working independently and taking ownership with minimal oversight., • Strong written and verbal communication skills., • Passion for food and plant-based products is a plus Compensation The anticipated base salary range for this role is $63,000 - $70,000. Compensation is based on experience and qualifications, and the posted range is not a guarantee of any specific offer. Garnish We love our staff, and show it with benefits (including but not limited to medical, dental, vision, FSA, and life insurance), matching retirement plan, generous and flexible paid time off, Purple Carrot box delivery credits, professional development, and the opportunity to work in collaboration with teammates who are passionate about food! Final Touches We are committed to a safe and inclusive work environment, free of discrimination based on race, color, religion, sex, gender identity or expression, sexual orientation, genetics, national origin, ancestry, age, medical condition, mental or physical disability, handicap, veteran status, or marital status.

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. The Manager, Sourcing Analytics & Strategy is a senior technical contributor on the Food Supply Chain team, responsible for designing, building, and improving the systems and processes that keep our Supply Chain running efficiently. In this role, you'll partner across Food, Packaging, and Logistics to automate manual work, solve operational challenges, and lead high-impact initiatives from concept through implementation. You'll build scalable tools, improve forecasting, streamline processes, and help raise the technical capabilities of the broader Supply Chain organization. This role reports to the Senior Manager, Sourcing Analytics & Strategy and may provide technical guidance to Analysts and Data Entry Specialists. Detailed Responsibilities Engineer and Automate Supply Chain tools and systems • Architect and implement automated solutions for processes that are currently manual or error-prone, • Own the full lifecycle of technical tools: scoping, development, testing, deployment, and ongoing improvement Identify Inefficiencies and Lead Process Improvements • Audit existing processes to identify and eliminate sources of inefficiency, rework, and waste, • Design future-state processes with cross-functional stakeholders; define requirements, document workflows, and manage implementation, • Establish and standardize operating procedures for new and redesigned processes, ensuring they are repeatable and transferable Support Long-Term Forecasting and Budget Process • Own the annual budget process for Packaging and Logistics, • Continuously improve the monthly cost forecast and forecasting process for Food, Packaging, and Logistics - translating variance and market signals into clear upside / downside guidance for the business. Manage Complex, Cross-Functional Projects • Independently scope and manage projects end-to-end; provide regular status updates to stakeholders and flag risks proactively, • Coordinate with cross-functional partners to align on requirements, ensure adoption, and sustain outcomes Examples of Recent Team Initiatives • Built an end-to-end ordering tool for buyers., • Automated purchase order creation in NetSuite., • Developed an ice inventory and safety stock tool., • Streamlined the replacement upload process with Technology., • Created a Food Cost re-forecasting process with Finance and Culinary., • Optimized the logistics network., • Reduced inventory adjustments through a cross-functional improvement initiative. Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • 3–7 years of experience in Supply Chain, Operations, Engineering, Data Analytics, Management Consulting, or a related field., • Advanced analytical skills with Google Sheets and/or Excel., • Strong SQL skills., • Experience with at least one scripting or programming language (Python, JavaScript, or similar)., • Strong problem-solving skills with the ability to identify issues and recommend practical solutions., • Experience improving business processes through automation and data-driven decision making., • Ability to manage multiple priorities and navigate ambiguity in a fast-paced environment., • Strong communication and relationship-building skills with cross-functional teams., • Highly organized with exceptional attention to detail., • Comfortable working in a manufacturing environment., • Bachelor's degree in Supply Chain, Engineering, Operations, Analytics, or a related field preferred. This position requires up to 10% travel to our production facilities in Chicago, Atlanta, Baltimore, and San Bernardino, CA. More About Us Perks and benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program, • Flexible spending accounts for qualified medical, dependent care, parking, or transit expensesHow We Work Together We are humble team players. We are warm and gracious with team members and customers. We seek feedback to improve ourselves - and respectfully listen to and accept input. We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at hr@homechef.com. Home Chef offers the base salary range as posted below, with the exact offer depending on factors such as geographic location, experience, skills, and internal equity. While compensation is within the provided range, it is not typical for offers to be made at the upper end. In addition to base salary, Home Chef provides a comprehensive benefits package, including healthcare coverage, 401k match, and paid time off. Illinois Pay Range$110,000—$120,000 USD To view the California Applicant Notice click here