Chef manager jobs in Chicago, Illinois - Page 2Create job alerts

Job Description Armitage Alehouse is looking for a dedicated and experienced Full Time Executive Chef ($100,000+/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive 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 vested paid time off! Experience & Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for front-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. 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. Ready to join our team? Apply directly to this ad.

Territory For This Opportunity - Westchester, NY.Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint's World Class Sales Team and explore all the benefits and perks.Why You Should Join Our Sales Team:.C

Job Description DineAmic Hospitality is seeking Executive Chefs. The Executive 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 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 Chef will coach and develop Sous Chefs 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., • 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., • 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., • 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., • 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, • 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

Job Description DineAmic Hospitality is seeking an Executive Chef for our Italian style Steakhouse, Fioretta. The Executive 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 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 Chef will coach and develop the Sous Chef 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., • 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., • 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., • 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., • 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, • BCBS Medical, • BCBS Dental, • VSP 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

Legends - Huntington Bank Pavilion at Northerly Island [Kitchen Manager] As a Culinary Supervisor at Legends, you'll: Provide direction to Line Cooks in the set up and preparation of all food items; Perform replenishment and rotation of stock as directed by the Premium Sous Chef; Set up non-food ite

Job Title: General Manager / Bagel Chef. The manager oversees front-of-house and back-of-house operations, implements culinary standards, rolls out projects, and ensures DOH guidelines are followed while inspiring the team to work toward a better food future.

Sunrise Senior Living - JobID: 233273 [Kitchen Supervisor / Cook] As a Chef at Sunrise Senior Living, you'll: Prepare and serve the residents in the community; Ensure all special dietary needs are met and preparing texture modified food as directed; Follow the specially prepared Sunrise menus and pr

Job Description Executive Chef-Upscale Dining - The Heart of Chicago's Dining Scene Join a legendary Chicago fine dining restaurant group renowned for its exceptional culinary experiences! We’re seeking a talented Executive Chef with banquet and private dining expertise who values creativity, leadership, and excellence in execution. Compensation and Benefits: • Competitive base salary up to $90k, • Performance-based bonus opportunities, • Comprehensive benefits package, including insurance, • Opportunities for professional growth and advancement, • Oversee all kitchen operations with a focus on quality, consistency, and efficiency., • Develop and execute menus for fine dining, banquets, and private dining events., • Lead, mentor, and inspire a high-performing culinary team., • Manage food costs, inventory, and vendor relationships., • Ensure compliance with health and safety standards., • Proven experience of 3+ years as an Executive Chef or Kitchen Manager in fine dining or banquet-focused environments., • Strong leadership and organizational abilities., • Deep understanding of culinary trends and techniques. • Imagine your resume in front of thousands of hospitality industry heads., • From Las Vegas Casinos to the finest New York hotels, Gecko’s got you covered in all 50 states and Canada!, • Gecko has the largest selection of management positions in all facets of the hospitality industry including, but not limited to, restaurants, hotels, resorts, and clubs., • Gecko has better opportunities for what you want with the exceptional pay you deserve., • Gecko has over 120 dedicated hospitality experts to find your perfect fit.

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., • 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 DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The Role As a Warehouse Operations Manager, you'll be responsible for managing the internal supply chain functions of our New York Facility. You will play a vital role in ensuring the day-to-day success of the operation across all functions of the day-to-day business at CookUnity. You'll be a team leader, driving efficiency, accuracy, and a positive workplace culture across a team of hardworking warehouse Supervisors and Associates This is an excellent opportunity for an individual who wants to take ownership inventory accuracy and excellent customer service to internal stakeholders. Responsibilities • Manage accuracy and compliance of the ingredient and packaging receiving practices to ensure financial accuracy and operational efficiency., • Review site layouts to develop optimal storage and handling of ingredients and packaging, • Focus on the "Distribution Model" deployment across all categories (Protein, Produce, Dairy, Dry Goods and Packaging) and Marketplaces, • Develop and ensure ongoing compliance with process for checking incoming shipments versus invoices and order sheets., • Train and develop team members to ensure that they have the skills and resources required to successfully manage and handle all operational needs., • Focus on continuous improvement across core functions including but not limited to: receiving, inventory counting, purchasing, quality assurance, ingredient distribution and food safety compliance (HACCP)., • Create and establish a food safety MOVEMENT! Implementing and complying with best in class handling, receiving and distribution practices by collaborating with our Food Safety Team., • Continuous oversight of inventory to ensure optimal levels of product, • Aid in development and implementation of Standard Operating Procedures (SOPs) to help ensure Marketplace functions are operating at highest efficiency levels, • Maintain excellent relationships with our chef partners and work hand in hand with other departments across the CookUnity organization., • Understanding of Profit and Loss (P&L) statements, variance reports and KPI metrics, • Oversight of scheduling for the Marketplace team, according to labor budget., • Any other marketplace tasks based on business needs. Qualifications • Minimum of 5 years of experience in a similar role, managing receiving, shipping, inventory and/or warehousing functions in a manufacturing or wholesale distribution facility (food industry preferred)., • Minimum of 3 years of people management experience, • Spanish and English proficiency is required., • Strong understanding of HACCP and OSHA guidelines, • Experience in food procurement and extensive food knowledge, • Experience in inventory management, • Expert understanding of supply chain or inventory control software (ERP, MRP, WMS platforms such as SAP, NetSuite, Infor, etc.), • Highly organized, detail-oriented, • Understanding of food safety and quality standards, • Ability to promote professional growth and development of the entire Marketplace team., • Ability to communicate and understand Spanish is preferred., • Ability to travel 5-10% as needed to support other locationsBenefits, • 🩺 Health Insurance coverage, • ⛱ PTO policy and paid sick days, • 📈 We grow, you grow: Stock Options Plan granted on Day 1., • 🌟 Eligible for bi-annual performance bonus, • 🐣 Family leave fully paid, • 🕯 Compassionate Leave: 3-5 days each time the need arises, • 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly, • 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle, • 👩🏾️‍🏫 Personalized Spanish coach, • 🌟 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$62,562—$75,000 USD If you're interested in this role, please submit your application and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability.

Job Description At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. Shift-2nd Shift Day (Saturday - Tuesday) - 3:30PM Start Time As a Warehouse Lead You Will... The Warehouse Lead Associate coordinates activities of and provides coaching and guidance to workers in the warehouse team. The Warehouse Lead Associate works alongside and with the team, stepping in as needed to ensure maximum productivity. The Warehouse Lead Associate receives direction from Warehouse Supervisor and / or Manager and carries out instructions based on given directive. The Lead is responsible for following and enforcing all safety, GMP and SQF policies/procedures, as well as adherence to PPE/hygiene policies, in cooperation with the supervisor. The Lead is required to be certified in operating all material handling equipment as needed by location. Essential Functions • Data Entry for all Inventory and Produce invoices, • Singular point of contact for all communication with the Procurement team, • Responsible for all EOD communication with finance team, including scanning EOD receipts, • Responsible for coordinating door availability for inbound and outbound drivers, • Ensure that the daily workload is equally distributed based priority and ability, • Keep the place organized and clean at all times., • Respectfully communicate with all co-workers. Ensure effective employee relations., • Provide employee instructions to provide advice on how to properly perform their task (i.e. ensures the proper stocking of all production materials needed for the production line on a daily basis)., • Respectfully support and follow direction from all managers and supervisors and complete tasks with minimum supervision., • Work to continuously improve in all areas. Ensure all actions better the business of HelloFresh and do not break any company policies., • Coach all employees to follow HelloFresh policies and procedures, • Train new employees on standard operating procedures (safety, GMP AND SQF policies/procedures, PPE / hygiene policies), • Performs duties of workers supervised, as needed, • Reports defective equipment or questionable conditions to the Warehouse Supervisor and/or Manager., • Maintains the work area and equipment in a clean and orderly condition and follows prescribed safety regulations., • Occasionally required to communicate with other departments such as Quality or Production in order to collaborate and solve problems, • Strong organizational skills, • Excellent written communication, • Ability to perform basic math problems at a high level with quickness and accuracy., • Ability to prioritize and communicate a plan, • Leadership and fostering team cooperation for a large group of employees, • Results Driven and detail oriented, • Time Management: maintaining momentum and keeping employees on task to meet goals and deadlines, • Basic mathematics, • Basic computer skills primarily utilizing Microsoft Office and Google Sheets This position provides guidance to employees by coordinating work and resolving problems. The Warehouse lead’s performance is evaluated by their leadership of the warehouse employees, productivity and prioritization of their designated team, quality/quantity of information reported each shift, and ability to guide employee performance on the team. Work Environment While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10 - 40 Degrees). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud. Physical Demands While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to finger, handle, or feel objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision. Required Education And Experience • High school diploma or GED or equivalent, • One year of related experience is preferred., • Must be at least 18 years old., • Must be able to read, write and speak English., • Must be willing and able to work the entire schedule as we cannot accommodate partial shifts or early/late arrivals., • Must be able to count and have basic math skills (addition, subtraction, multiplication, division and fractions). Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change or be supplemented at any time with or without notice. Illinois Pay Range$21.25—$21.25 USDAbout HelloFresh We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers’ homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work! At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company’s commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

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

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Event Sales Director oversees all private and public event operations and supports the General Manager as the secondary leader of the property. This role involves developing best operational practices in partnership with the Regional Event Sales Director and with department heads to drive sales while controlling expenses and COGS. The DEO manages the event service teams, event production and execution, oversees event staff hiring, and ensures training on company culture and service responsibilities. Why us? ● Competitive pay ● We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. ● Medical, Dental, Vision Insurance ● nDORFins program designed to promote a healthy and active lifestyle! ● 401K (and yes we match!) ● Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance ● Amazing discounts, 50% OFF all dining/retail wine ● Free Family Meal ● Tickets to available shows And more! Overview of Responsibilities Event Operations Management ● Spearhead Private and Public Event Operations, from conception through execution ● Work in partnership with Event Sales teams to develop concise and consistent internal communication tools [Banquet Event Orders, TripleSeat, Weekly Meeting Agendas] ● In partnership with Event Sales teams, strategize, develop, and produce service space design [Floorplans, Maps, Flow Charts] ● Streamline client relations and assist Event Sales teams in developing operations related checklists and organizational flow of communications between sales and operations ● Identify potential risks associated with event operations, and develop contingency plans to ensure event success and compliance ● Collaborate with General Manager and/or Food & Beverage Manager in overseeing resource allocation to ensure event is adequately staffed, supplied, and equipped ● Communicate operational details to relative departments in a timely manner ● Assists in managing property and internal departments, ensuring successful execution of events and daily activities ● Address Event Service issues in collaboration with the General Manager ● Oversees pre-event messaging and event operations notes ● Conduct monthly staff meetings to promote communication and morale ● Manage Event Service teams, and uphold service standards and expectations ● Establish and maintain vendor relationships and ensure service success and policy adherence ● Meet with department heads weekly to ensure operational alignment on upcoming events ● Oversee event staffing and inventories, monitor event operations, and ensure client satisfaction Leadership ● Foster a positive company culture and maintain a professional workforce ● Oversee staff training and development, conducting performance evaluations and disciplinary actions as needed ● Conduct regular staff and management meetings ● Ensure a safe working environment and proper incident reporting ● Handle recruitment, onboarding, and personnel issues in partnership with GM, HR, and Regional Director Hiring and Training ● Maintain training documents and monitor new hire training ● Ensure ongoing training for new and existing staff and coordinate new menu training with the Chef ● Review new hire paperwork and company policies with new employees Financial Responsibilities ● Monitor Event Sales revenue and manage labor budgets ● Work in partnership with Culinary and Beverage departments in monitoring and improving COGS ● Analyze sales reports and review payroll punches to enforce labor controls ● Produce Labor reports to improve expenses and review monthly budget and P&L statements Administration ● Ensure proper scheduling and completion of administrative tasks ● Oversee payroll administration and personnel communication regarding benefits in partnership with HR ● Ensure accurate reporting and system entries Minimum Qualifications ● 5+ years of experience in a high-volume restaurant, venue, or similar setting ● Proven leadership and commitment to excellence ● Strong financial and business acumen ● Passion for hospitality, food, wine, and music ● Ability to multitask and manage projects in a fast-paced environment ● Strong mentoring, training, and accountability skills ● Detail-oriented with strong execution skills ● Knowledge of health department regulations ● Exceptional communication skills ● Strong culinary and wine knowledge ● Proficient in English and basic business math ● Technologically proficient ● Ability to meet physical demands of the role ● Flexible scheduling availability, including nights, weekends, and holidays ● Willingness to travel for business needs About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Yasemi is an upscale Modern Mediterranean restaurant with a focus on Greek cuisine. We are located in River North on the first floor of the trendy Godfrey Hotel. We are looking for someone with leadership qualities that can work some shifts as a server or bartender and some shifts as a supervisor as needed. Position Summary: Leads the successful day-to-day operations of the restaurant shift. Trains, supports, develops FOH staff, provides exceptional customer service, ensures food safety, and maintains steps of service. • Leading the restaurant team in the successful day-to-day operation of the shift., • Leading all pre-shift service meetings with FOH staff., • Ensuring an exceptional guest experience through the shift and filling in wherever the staff needs help. ( hosting, running food or drinks and helping take orders when a server needs help), • Checking in on all guest tables to ensure satisfaction and get feedback, • Handling any guest complaints in a respectful and professional manner, • Keeping good communication with Chef to make sure the expo is solid., • Responsible for the physical/aesthetic maintenance of the restaurant. ( lights, music, table setups), • Expert knowledge of both food and drink menus and allergies to answer any guest questions., • Ensure established standards of food safety and sanitation are maintained., • Carry out supervisory responsibilities as assigned by the Restaurant Manager, • Ability to develop positive working relationships with all restaurant personnel, • Ability to speak clearly and listen attentively to guests and employees, • ServeSafe and BASSET certification, • Good verbal and written communication skills, • Good training and coaching skills, • OpenTable Reservation System or similar, • Toast POS or similar, • Basic Computer skills ( Microsoft Word, Excel), • Basic Math skills

Job Description Salary: $130000 - $140000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The General Manager, reporting directly to the District Manager, holds duties related to day to day operations, supporting Flik accounts in the Chicagoland territory. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in Chicagoland, you will mainly support units in Chicagoland/Suburbs. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • Oversees P&L and budgeting, • Manages overall day to day operations, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1471248 Flik Hospitality Group JEANNE M LANE [[req_classification]]