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Job Description Position: Full-time and Part-time CTE Trades and Manufacturing Teacher Reports to: Director of Educational Services/Principal Summary: Walsh Academy is seeking a passionate and skilled CTE Teacher to lead hands-on instruction in a designated skilled trade, such as Carpentry & Woodworking, Silkscreen, Culinary Arts, or Electrical/HVAC/Welding. The ideal candidate will combine their industry expertise with a trauma-informed teaching approach to support diverse learners with special educational and emotional needs. This position requires collaboration with a multidisciplinary team to deliver a curriculum that integrates academic, social-emotional, and career-technical learning. Responsibilities: • Develop and implement hands-on curriculum that aligns with Illinois CTE Model Curriculum Standards and industry-recognized certifications., • Provide differentiated instruction and support for students with specific learning disabilities, emotional challenges, and other health impairments., • Supervise students in a classroom and lab setting, enforcing safety procedures and a positive learning environment., • Work collaboratively with the classroom's social worker and paraprofessional to address students' social-emotional needs and ensure a cohesive learning approach., • Integrate academic concepts and essential workplace soft skills into technical instruction., • Support students' participation in industry-relevant activities, competitions, and postsecondary initiatives., • Collaborate with administration to organize and supervise work-based learning, apprenticeships, and internship opportunities for students., • Maintain accurate and complete records of student progress and performance., • Communicate effectively with students, parents/guardians, and team members regarding student development., • Participate in school-wide meetings, professional development, and community relations efforts. Qualifications: • Bachelor's degree or higher from a regionally accredited institution., • Hold or be eligible to obtain an ISBE Professional Educator License (PEL) with a CTE endorsement, or an Educator License with Stipulations (ELS-CTE) in the relevant program area., • Documented minimum of 2,000 hours of experience in the specific CTE field., • Prior experience working with special education or diverse student populations is preferred., • Strong communication and collaborative skills., • Strong verbal communication skills and a commitment to positive relationship building.

Job Description PRINCIPAL RESPONSIBILITIES/ POSITION PURPOSE: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations. Average Percentage of Time ESSENTIAL FUNCTIONS 65% Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking, in preparation of all menu items. 15% Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations. 10% Prepares daily requisitions for supplies and food items for production. 10% Reads and employs math skills to follow recipes. 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 requirements of the company. Attend mandatory meetings. • Perform all assigned side- work such as replenishing condiments and restocking side-stands., • Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages., • Transport necessary items to ensure food safety standards and satisfy guest needs., • Perform general cleaning tasks to adhere to health and safety standards., • Keep work area clean and organized., • Complete other duties as assigned by supervisor. PHYSICAL REQUIREMENTS: Frequency Key: Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours. Physical Activity Frequency Sitting Rare Walking Frequent Standing Occasional Climbing Stairs Occasional Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Frequent Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs.) up to 50+lbs Occasional Travel Rare OTHER DUTIES Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety shoes (slip resistant), • Use of gloves/mitts (latex, vinyl, plastic, fabric. metal), • Back belts for heavy lifting, • Aprons Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required 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): None 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. • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members., • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule., • Ability to stand and to work continuously 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 diploma required. Culinary or Apprenticeship program preferred. EXPERIENCE Five or more years cooking experience preferred. Prior hotel and restaurant cooking experience preferred. LICENSES OR CERTIFICATES Food Service Sanitation certification. Ability to obtain any government required licenses or certificates. 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. NOTICE: The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with HPH rules and regulations for the safe and efficient operation of HPH facilities. Employees who violate HPH rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Job Description Hogsalt is looking for a full time Senior Events Coordinator to join our team! As the Senior Events Coordinator, you will be guiding clients through every stage of the event process—from planning to post-event follow-up. You will play a key role in building lasting relationships, driving sales growth, and ensuring seamless event execution through close collaboration with internal teams. This position requires a strategic, service-oriented professional who thrives in a fast-paced environment and is committed to upholding the highest standards of quality and brand excellence. 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: * 3–5 years of experience in events and catering * Proficiency in Tripleseat and related event management software * Highly organized with strong attention to detail * Solid understanding of restaurant operations, both FOH and BOH * Strong work ethic and ability to thrive in a fast-paced environment * Flexibility to provide on-site event support as needed * Positive, team-oriented attitude with excellent communication skill Duties & Responsibilities: * Client Relationship Management * Collaborate with clients to create one of a kind and memorable events. * Serve as the primary point of contact for clients from planning through post-event follow-up. * Build and maintain long-term relationships to encourage repeat and referral business. * Assist with site/planning visits, tastings, and client meetings with professionalism and attention to detail. * Attend networking events and represent the brand in the community to increase visibility * Administrative & Reporting * Develop customized proposals, contracts, and event packages aligned with client needs and revenue goals. * Meet or exceed quarterly and annual sales targets. * Event Planning & Coordination * Liaise with culinary, operations, and service teams to ensure flawless execution. * Oversee event details including menu selections, AV requirements, floor plans, and special requests. * Operational Leadership * Supervise on-site event execution when required, ensuring seamless guest experiences. * Anticipate challenges, resolve issues quickly, and maintain composure under pressure. * Provide guidance and mentorship to junior sales or event staff. * Quality & Brand Standards * Uphold company service standards and brand image throughout the client journey. * Solicit and analyze client feedback to improve event offerings and guest experience. * Ensure compliance with company policies, contracts, and legal requirements. 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? Your time is valuable! Apply directly to this ad! We look forward to meeting you!

Job DescriptionJoin Our Pastry Team at Catering by Michaels! Are you a passionate pastry professional ready to take the next step in your career? Elevate your craft with Catering by Michaels, one of Chicago's premier catering and event companies for over 30 years. Why Work With Us? * Scratch Kitchen - We take pride in everything we craft, ensuring top-tier quality and creativity. Our Pastry Department creates all of our desserts in house with love and attention to detail. * Sustainability Leadership - The only caterer in North America certified by both Green Restaurant and Green Seal, committed to sustainable practices. * Prestigious Events - We've catered for Lollapalooza, the NFL Draft, The Black Creativity Gala, LIV GOLF, The Columbian Ball, and more. * Renowned Venues - Preferred caterer at many of Chicago's historic and iconic locations. We don't just serve food-we create extraordinary culinary experiences. Join our team and be part of something bigger! Position: Pastry Decorator and Baker (Morton Grove, IL) Reports To: Executive Pastry Chef, Pastry Sous Chef Your Role: * Hand-decorate cookies and pastries with precision and creativity. * Work with chocolate, piping, and fine pastry techniques to elevate our desserts. * Prepare pastries according to recipes and quality standards. * Operate mixers, ovens, scales, and other baking equipment. * Accurately scale, interpret, and troubleshoot recipes as needed with direction from Executive Pastry Chef. * Maintain the highest standards of sanitation, safety, and cleanliness in all pastry areas. * Attend team meetings for training, development, and updates. * Support events and holiday productions as needed. What You Bring: * 1-3 years of professional baking experience in a high-quality kitchen. * Strong hand-decorating and piping skills (interview may include a piping exercise). * Open availability to accommodate business scheduling needs. * Excellent time management and multitasking skills. * Ability to thrive in a dynamic environment where flexibility is key. Physical Requirements: * Lift and carry 50 lbs regularly, up to 100 lbs occasionally. * Stand for extended periods (up to 4 hours at a time). * Work in extreme temperatures (cold storage at 30°ree;F, kitchens above 100°ree;F). * Ability to bend, kneel, reach, and squat frequently. * Strong sense of taste and smell for quality control. Ready to Create Stunning Pastries? If you're passionate about pastry arts and want to be part of a high-energy, innovative, and award-winning team, we'd love to hear from you! Apply today and take your pastry career to the next level with Catering by Michaels. Job Posted by ApplicantPro

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 Description Chef De Cuisine – Downtown Chicago Overview We are searching for a skilled and visionary Chef De Cuisine to lead our culinary operations in the vibrant setting of downtown Chicago. Our restaurant is recognized for its dedication to inventive cuisine and creating memorable dining experiences. The Chef De Cuisine will play an essential role in overseeing the kitchen, implementing high culinary standards, and ensuring smooth execution across upscale dining and event services. Key Responsibilities Requirements Benefits • Competitive salary range of $120,000 – $130,000, • Comprehensive opportunities for professional growth and career development, • Supportive and engaging work culture, • Full benefits package, including:, • Three weeks of paid time off in the first year, • Seven paid holidays annually, • Tuition reimbursement If you are a culinary professional ready to lead a talented team and contribute to an exceptional dining experience, we want to hear from you. Application To apply, send your resume to and take the next step in your culinary career.

Job DescriptionDescription: Position Title: Sous Chef Department: Dining Services Exempt Status: Hourly / Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. QUALIFICATIONS: 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 Knowledge preparation and line production communication to other line/prep/dish person/management staff Willingness to be available for any/all emergencies regarding the community. Familiarity with Microsoft Office Suite products High school diploma Culinary degree preferred. Minimum of three years 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. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: 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 Handles food frequently Recognition/vision and mental processing Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. 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. Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

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 Commercialization Chef for Tempo plays a key role in bridging the gap between culinary innovation and operational execution. This role ensures that recipes developed by our corporate R&D chefs can be successfully and consistently produced at scale within our manufacturing facilities. You'll work closely with both Production Executive Chefs and R&D teams to troubleshoot, refine, and support the commercialization of new Tempo recipes. Detailed Responsibilities Collaborate with R&D to Ensure Successful Recipe Execution and Culinary Quality Across Tempo Facilities: • Collaborate closely with R&D chefs to understand recipe concepts and requirements for scaling while maintaining taste, quality, and consistency, • Participate in R&D samplings, selection committee, and performance board and provide feedback to both R&D and production about improvement opportunities, • Identify and communicate opportunities to improve the commercialization and output quality of new and existing recipes, • Train and guide plant kitchen teams during new recipe implementation, • Provide ongoing support and guidance to production teams to facilitate continuous improvement in recipe execution and process efficiency, • Facilitate discussions with plant Executive Chefs to troubleshoot top Problem Ingredients and align on standardized procedures, • Travel to sites regularly and provide vacation and leave coverage for Executive Chefs, • Monitor recipe adherence and troubleshoot issues in real time, • Align with Production Executive Chefs to adapt SOPs and process flows as needed, • Review meal ratings weekly and assess areas for performance improvement, • Proactively identify opportunities for innovation and optimization to enhance product quality, efficiency, and cost-effectiveness., • Collaborate with cross-functional partners to share updates and ensure alignment, • Develop SOPs, training guides, and visual aids for new recipe rollouts 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. • Culinary associate's degree required, • 6+ years' experience in a commissary kitchen and high-volume food preparation with 2+ years leadership experience, • Fluent in Microsoft Office and Google Suite applications, • Familiarity with USDA/FDA guidelines, • Skills in planning, organizing, prioritizing, and executing projects and activities, • Passion for helping people achieve their goals and improve themselves, • Knowledge of HACCP, FSMA, SQF, and USDA regulations More About UsPerks 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 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 . 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$85,000—$95,000 USD To view the California Applicant Notice click here

Job Description Armitage Alehouse, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000k+/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 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * 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. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * 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. * 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? Please apply directly to this ad.

Job Description Position Title: Sous Chef Reports To: Executive Chef Salary: $70,000 to $75,000 Other Forms of Compensation: CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Culinaire 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. Culinaire maintains a drug-free workplace. Associates at Culinaire 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

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 • We are hiring immediately for a full time SOUS CHEF position., • Location: SHURE - 5800 West Touhy Avenue, Niles, IL 60714. Note: online applications accepted only., • Schedule: Full time schedule. 6:00 am to 3:00 pm, days may vary. More details upon interview., • Pay Range: $21.00 per hour to $27.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1456995. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1456995 [[req_classification]]

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

Job Description Arlo Hotels, an independent lifestyle hotel, is now actively seeking a dynamic Chef de Cuisine. Are you passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo, we strive to create a sense of awe that leaves those we touch wanting more”….. The Chef de Cuisine is one of the most important jobs in a kitchen. They should have an extensive knowledge of all the dishes on the menu. They should be able to coordinate all culinary teams and ensure cooks are meeting the Chef's standards of cleanliness, punctuality, food quality, and standard operating procedures. SPECIFIC DUTIES • Must be able to work every station on the line and adhere to the same standards as the line cooks, • In charge of the Department of Health and temperature check lists three times daily, • Overseeing and driving their workgroups' production and /or service, • Interviewing candidates for their workgroup,, • Evaluating while working with kitchen trails, • Training of their workgroup, • Verify all employees are properly adhering to timekeeping standards, • Organize all prop lists for their workgroup, • Maintenance of an Inventory type, • Monitor and correct the schedule if overtime is approaching for their workgroup, • Execution of events during their service, • Review any equipment issues and record in the maintenance log, • Expedite their workgroups' service, • Create new menu items, • Monitoring and updating all Department of Health and temperature logs., • Conduct a daily walk-through to verify that all health department best practices are being followed and that all items are at the correct temperature., • Complete daily line checks before service to verify all recipes are to standard and all stations are properly stocked with their workgroup, • Responsible for maintaining an up-to-date Food Handler's permit, • Uphold all People Services best practices as they pertain to coaching, counseling, disciplinary, hiring, and terminations., • Follow and ensure compliance of all Commune policies and standard operating procedures as outlined in the Employee Handbook., • Act as an ambassador to Commune Culture. REQUIREMENTS: • Must have 10 years + cooking experience in a high-volume restaurant or hotel kitchen, • Must have 2 years of management experience, • Must be proficient in the English language (both speaking and writing), • Must be able to lift 50 lbs, • Must be able to stay on your feet for 8 hours plus, • Must be Bilingual Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must have extensive knowledge of the Illinois Department of Health’s codes and regulations Arlo Hotel is an equal opportunity employer and does not discriminate against any individual based on race, color, creed, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other characteristic protected by law.”

Job DescriptionWith over 50 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 OverviewThe Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experience by leading engaging cooking classes, fostering an enthusiastic and knowledgeable team, and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, develop and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Create a welcoming and inspiring environment that enhances customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Remain knowledgeable by staying up-to-date on products, utilizing available training, and seeking additional resources as needed.· Ensure exceptional customer experience by leading a customer-focused culture.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Ensure achievement of sales goals and financial targets through effective merchandising, marketing, and customer engagement.Operations & Compliance· Oversee daily store operations, ensuring compliance with company policies and procedures.· Ensure adherence to health, safety, and food sanitation regulations· 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.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers· Ability to remain standing for up to 5 hours at a time· Ability to move about the store coaching and directing associates and/or class participants while selling to customers· 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 in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise in order 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· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· 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· Culinary degree of equivalent culinary technique driven experience considered in lieu of degree.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite.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. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 82 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Banquet Sous Chef Engaging service, delicious cuisine and distinctive surroundings make every moment at Fairmont Chicago a truly memorable affair. Showcase your culinary skills and passion for quality as Sous Chef, where you will delight everyone with the exceptional fare you create. What is in it for you: • Competitive Salary, • Paid Time Off, • Medical, Dental, and Vision Insurance, • 401k Benefits, • Employee-access to discounted rates at Accor properties worldwide, • Support the Executive Chef in leading the daily operations of the banquet kitchens, • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues, • Lead and supervise the quality of the food offered, as well as coordinate production, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize wastage/spoilage and ensure storeroom requisitions are accurate, • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, • Follow and enforce all kitchen policies, procedures and service standards, • Follow and enforce all safety and sanitation policies when handling food and beverage, • Create unforgettable culinary experiences for our guestsQualifications Your experience and skills include: • Service focused personality is essential and previous leadership experience required, • Proven ability to build and maintain good relationships with all stakeholders, • Ability to work well under pressure in a fast paced environment, • Strong interpersonal and problem solving skills, • Communicate thoughts, actions and opportunities clearly with strong networking skills, • Ability to lead by example, believe in a strong team culture and set the scene for high performance, • Previous experience with a Union environment is an asset, • EcoSure Managers Certification and City of Chicago Managers Certification Additional Information Salary: Subject to experience and qualifications, salary range $65,000 - $75,000 per year Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Ready to Shape Culinary Excellence? Apply Now! All your information will be kept confidential according to EEO guidelines.

Job Description Bavette's Bar & Boeuf, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000k+/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 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * 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. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * 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. * 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? Please apply directly to this ad.

Job Description Trivoli Tavern, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($70,000-$80,000/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 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * 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. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * 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. * 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? Please apply directly to this ad.

Job DescriptionDescription: We’re looking for a positive, enthusiastic team member with a passion for healthy, mindful cooking. The right candidate will be skilled in accommodating dietary restrictions, including allergies, and experienced in vegetarian and vegan cuisine. A love for seasonal ingredients, local farm-sourced products, and sustainable practices is a must. You should be organized, adaptable, able to multitask in a fast-paced environment, and a great cultural fit who contributes to our team’s energy and values. Main Responsibilities: • Oversee the daily operations of eden’s kitchen, ensuring consistent, high-quality food preparation and execution across all stations., • Supervise and lead kitchen staff, maintaining a positive, professional, and efficient work environment., • Collaborate with the Chief Culinary Officer to plan, develop, and execute seasonal menus that align with eden’s culinary vision and focus on local, sustainable ingredients., • Ensure all dishes leaving the kitchen meet eden’s standards for quality, flavor, and presentation., • Manage prep schedules and station organization to ensure readiness for each service., • Maintain accurate prep lists, recipes, and production sheets., • Coordinate with the Chief Culinary Officer to schedule kitchen staff according to business needs and forecasted volume., • Oversee inventory control, product ordering, and receiving to minimize waste and maintain cost efficiency., • Enforce food safety and sanitation standards, ensuring compliance with all health department regulations., • Train, coach, and mentor cooks and other kitchen team members to ensure proper technique, consistency, and growth., • Conduct daily line checks and tastings to ensure all menu items meet established standards., • Oversee equipment use, care, and maintenance, reporting any issues promptly., • Assist with new dish development and seasonal menu transitions, from concept to execution., • Collaborate with the front-of-house management team to ensure smooth communication and service flow., • Maintain a strong presence during service, assisting stations as needed and ensuring seamless execution., • Approve timecards and oversee attendance tracking for kitchen staff., • Participate in hiring, onboarding, and developing new team members., • Support a culture of continuous learning and professional growth among kitchen employees., • Participate in monthly inventory and ensure accurate reporting., • Develop and implement systems that improve kitchen efficiency and workflow., • Maintain all required certifications and coordinate renewals as needed., • Uphold a positive and collaborative leadership style that reflects eden’s values and hospitality standards. Requirements: Job Requirements • Positive, enthusiastic attitude and strong cultural fit for the team., • Passion for healthy, mindful cooking., • Skilled in accommodating dietary restrictions, including allergies., • Experience with vegetarian and vegan cuisine., • Knowledge of seasonal ingredients, local farm-sourced products, and sustainable practices., • Strong organizational skills and ability to multitask in a fast-paced environment., • Previous supervisory or leadership experience in a professional kitchen., • Ability to maintain high standards for quality, flavor, and presentation of dishes., • Knowledge of inventory control, product ordering, and minimizing food waste., • Understanding of food safety and sanitation regulations., • Ability to train, coach, and mentor kitchen staff., • Effective communication and collaboration with culinary leadership and front-of-house management., • Ability to assist in menu development and implement new dishes., • Flexibility to assist across stations and maintain a presence during service., • Professionalism in handling disciplinary actions and supporting team development., • Competence in maintaining accurate prep lists, recipes, production sheets, and reporting., • Required certifications (food safety or other applicable) maintained and renewed as needed.

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: $70,000 - $75,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Sous Chef, you’ll play a vital leadership role in a full-scratch kitchen serving a fast-paced, high-profile corporate catering account. Working alongside the Executive Chef, you’ll help shape daily menus, execute premium catering events, and lead culinary innovation with a focus on quality, creativity, and service excellence. This is a Monday–Friday position with paid holidays, offering stability, work-life balance, and unlimited growth potential within a company that values entrepreneurial spirit and forward-thinking culinary talent. Key Responsibilities: * Support the Executive Chef in managing food and labor costs while maintaining high operational standards * Assist in planning and developing seasonal and client-specific menus * Lead the preparation and execution of high-end catering events, ensuring quality and presentation standards are met * Roll out new culinary programs in collaboration with our marketing and culinary innovation teams * Supervise and train hourly kitchen staff, fostering a positive, productive work environment * Uphold all sanitation, safety, and food quality standards in compliance with company and regulatory guidelines Preferred Qualifications: * Associate’s degree in Culinary Arts or equivalent hands-on experience * 2+ years of progressive culinary or kitchen management experience * Experience in catering and high-volume, complex foodservice operations * Strong knowledge of culinary trends, scratch cooking, batch production, food cost controls, and presentation standards * Proficiency in Microsoft Office Suite, Outlook, and basic internet tools * ServSafe certification preferred * Strong leadership, communication, and problem-solving skills * Commitment to client satisfaction and continuous improvement What We Offer: * Monday–Friday schedule with occasional evening/weekend events * Paid holidays * Full-scratch, chef-driven kitchen focused on innovation and quality * Exposure to high-end catering and corporate dining environments * Career path with unlimited growth opportunities across a nationwide hospitality organization Apply to Restaurant Associates today! Restaurant Associates 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. Associates at Restaurant Associates 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 Restaurant Associates maintains a drug-free workplace. 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 for paid time off benefits information. Req ID: 1469591 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Aster Hall, a part of Hogsalt, is seeking a dedicated and experienced Sous Chef (up to $80k/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 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * 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. 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. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * 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. * 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.

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $65,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems * Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Optum AZ is seeking a Primary Care Physician- Family Medicine or Internal Medicine to join our team in Tucson, AZ. Optum is a clinician-led care organization that is changing the way clinicians work and live. As a member of the Optum Care Delivery team, you'll be an integral part of our vision to make healthcare better for everyone. At Optum, you'll have the clinical resources, data and support of a global organization behind you so you can help your patients live healthier lives. We believe you deserve an exceptional career, and will empower you to live your best life at work and at home. Experience the fulfillment of advancing the health of your community with the excitement of contributing new practice ideas and initiatives that could help improve care for millions of patients across the country. Because together, we have the power to make health care better for everyone. Join us and discover how rewarding medicine can be while Caring. Connecting. Growing together. Position Highlights & Primary Responsibilities: • Outpatient primary care: 18-22 patients per day after ramping up, • EPIC EMR with AI Scribe support, • Dedicated MA team for rooming and support, • Onsite lab and pharmacy resource support for medication refills, • Protected administrative time to ensure balance in your day, • Clinic is open Monday to Friday, 7am to 5pm, • Enjoy the recreational, culinary, and artistic community of Tucson. Tucson is a UNESCO City of Gastronomy and known for its top restaurants. With an affordable cost of living and vast outdoor recreation space, you can enjoy a more relaxed lifestyle. The rich arts and culture in Tucson ensure that there are year-round festivals, cultural events, markets, and more., • Out-of-state applicants encouraged to apply - Relocation package available, • 2026 Residents encouraged to apply What makes an Optum organization different? • We believe that better care for clinicians equates to better care for patients, • We are influencing change collectively on a national scale while still maintaining the culture and community of our local care organizations, • We grow talent from within. No matter where you want to go- geographically or professionally- you can do it here Compensation & Benefits Highlights: • Generous compensation package, • Medical, dental, and vision coverage, including STD/LTD and UnitedHealth Group stock discounts, • Continuing Medical Education allowance with paid time off, • Company paid professional liability insurance, including tail coverage, • Excellent PTO package and paid holidays, • Generous retirement program with employer-funded contributions (401K), • Starting bonus available You'll be rewarded and recognized for your performance in an environment that will challenge you and give you clear direction on what it takes to succeed in your role as well as provide development for other roles you may be interested in. Required Qualifications: • Board Certified or Board Eligible in Internal Medicine or Family Medicine, • Active and unrestricted Arizona medical license or ability to obtain prior to start, • Current and unrestricted DEA certificate or ability to obtain prior to start Preferred Qualifications: • 1+ years of outpatient primary care clinic experience The salary range for this role is $226,000 to $366,000 annually based on full-time employment. Pay is based on several factors including but not limited to local labor markets, education, work experience, certifications, etc. UnitedHealth Group complies with all minimum wage laws as applicable. In addition to your salary, UnitedHealth Group offers benefits such as, a comprehensive benefits package, incentive and recognition programs, equity stock purchase and 401k contribution (all benefits are subject to eligibility requirements). No matter where or when you begin a career with UnitedHealth Group, you'll find a far-reaching choice of benefits and incentives. OptumCare is an Equal Employment Opportunity employer under applicable law and qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations. OptumCare is a drug-free workplace. Candidates are required to pass a drug test before beginning employment.

Job Description Banquet Sous Chef Location: Downtown Chicago Salary: $90K - $110K ++ Job Summary We are seeking a skilled and dynamic Banquet Sous Chef to join our culinary team. This role is pivotal in supporting the Executive Chef in orchestrating the seamless planning, preparation, and execution of exquisite banquet events. The ideal candidate will bring both expertise in high-volume cooking and the ability to lead kitchen staff effectively, ensuring that every dish meets the highest standards of quality and presentation. 75% of your time will be spent in banquets and 25% A la Carte. Key Responsibilities • Menu Planning and Execution, • Assist the Executive Chef in designing creative and well-balanced banquet menus tailored to client needs and event themes. Oversee the preparation and presentation of dishes, ensuring consistency and excellence., • Staff Supervision and Training, • Guide, mentor, and supervise kitchen staff, fostering a cohesive and efficient team environment. Provide clear direction and training on techniques, recipes, and safety protocols., • Food Quality and Safety, • Monitor all food preparation to ensure compliance with health and safety standards, including food safety regulations and industry best practices. Conduct regular quality control checks to maintain superior standards., • Inventory and Cost Management, • Manage inventory levels for banquet operations, including procurement and storage. Work closely with the Executive Chef to control food costs and minimize waste, while ensuring all necessary supplies are available., • Kitchen Organization, • Maintain a clean, well-organized, and efficient kitchen environment, adhering to all sanitary standards. Ensure proper maintenance of kitchen equipment and tools for optimal performance. Qualifications • Education and Experience, • Culinary degree or formal training from a recognized institution or proven experience in banquet or high-volume cooking, with a minimum of 3-5 years in a leadership or supervisory role within a professional kitchen., • Skills and Attributes, • Strong organizational and multitasking abilities to manage high-pressure, fast-paced environments., • Expertise in food preparation techniques and menu development for large-scale events., • Demonstrated leadership and communication skills, with the ability to motivate and direct team members., • Comprehensive knowledge of food safety regulations and guidelines, including HACCP protocols., • Certifications, • ServSafe or equivalent food safety certification is required. If interested in this position, please send your resume immediately to

Job Description ABOUT THE ROLE We’re looking for a creative, energetic, and sales-savvy R&D Chef to join our culinary innovation team. This role blends culinary artistry with client relationship management — developing new concepts, creating recipes, and delivering presentations that inspire and excite. You’ll take the lead on assigned client accounts, partner with our culinary leadership team, and help drive both innovation and growth. RESPONSIBILITIES Sales & Client Management • Serve as lead chef for assigned accounts, ensuring client satisfaction and retention., • Build and maintain strong client relationships while identifying opportunities for new business., • Provide consultative services and proactively pursue new projects within client agreements., • Schedule and deliver impactful culinary presentations that align with client goals., • Lead the conceptualization, design, creation, and evaluation of new food concepts/products for targeted markets., • Develop on-trend flavor profiles tailored to client demographics and audiences., • Test and incorporate new ingredients, methods, and processes into recipes., • Create recipes with a focus on flavor, cost efficiency, and nutrition., • Stay current on restaurant operations, food manufacturing, distribution, food safety, and profitability considerations., • Track and analyze culinary, consumer, and restaurant trends., • Maintain affiliations with culinary schools, associations, and industry partners. SKILLLS/QUALIFICATIONS • Associate’s or Bachelor’s degree from a recognized culinary school., • 3+ years of progressive culinary experience in R&D, sales, or corporate foodservice., • Strong recipe development, writing, and public presentation skills., • Outgoing, client-focused personality with a sales-driven mindset., • Organized, adaptable, and able to thrive with minimal supervision., • Solid understanding of restaurant operations, food manufacturing, distribution, food safety, and nutrition

Job DescriptionDescription Next is looking for a full-time Commis to join our team! The Commis is an important part of the team, responsible for preparation and production of foods, garnishes and condiments & storing goods and maintaining product quality to be used for service. This is a full-time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Commis predominantly works AM shifts, however, open availability is preferred. Candidates must be available to work Wednesday - Sunday. Next is a pre-fixe experience that undergoes a creative overhaul every four months, each time inviting guests to explore a new culinary region, theme or moment in time. For example, Winter 2019’s Silk & Spice menu featured dishes that explored the spices and flavors along the historic trade route in Asia, Northeast Africa and Europe. Next was named the Best New Restaurant in the U.S. by the James Beard Foundation in 2012 and awarded a Michelin Star. Past menus have included Ancient Rome (2017), The Hunt (2012), and Alinea Retrospective (2018). Responsibilities • Works under the direction of chefs to complete assigned tasks daily, • Follow prep and recipe lists (accurately measuring recipes for Chef de Partie), • Supporting and communicating equipment maintenance/property to manager on duty, • Receiving deliveries and storing goods and drys in a proper manner as well as communicating to management the quality of the product, • Performing basic cleaning of prep areas/equipment (cleaning, flipping and labeling), • Help/participate in preparation of staff meal, • Be aware of inventory supplies and notifying management of low or depleted supplies, • Complies with all health department requirements of food safety and staff hygiene - including, but not limited to labeling, time and temperature, • Actively participates in positive relationship between FOH and BOH teams by maintaining steady stream of communication with entire staff, • Follows safety and emergency procedures to protect staff, guests and property, • Reports any maintenance deficiencies immediately to appropriate personnel, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • Experience working in a professional kitchen environment, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team with effective communication skills, • Ability to take direction well and pivot priorities quickly and efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations, • Excellent organizational skills, • Knowledge of food health and safety regulations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull, or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Competitive hourly wage at $20.50 - $21.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Deeply rooted in Southern hospitality, Yardbird stands as an iconic establishment celebrated by both James Beard and Bon Appétit. Cherished family recipes and genuine warmth are infused into every bite. From its inception in the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically indulgent cuisine and award-winning bourbon selections. Join our team and be part of a legacy that combines culinary excellence with heartfelt hospitality. As a Sous Chef at Yardbird, you will play a key leadership role in our kitchen, working closely with the Executive Chef to ensure the highest standards of food quality, presentation, and efficiency. You will assist in managing daily kitchen operations, mentoring the culinary team, and maintaining a focus on creativity and excellence that aligns with Yardbird’s commitment to Southern hospitality and exceptional cuisine. Responsibilities include, but are not limited to: • Assist the Executive Chef in planning and executing a dynamic menu that reflects Yardbird’s Southern-inspired culinary vision., • Oversee kitchen operations during service, ensuring dishes are prepared to specification and delivered promptly., • Train, mentor, and inspire kitchen staff, fostering a collaborative and professional work environment., • Maintain high standards of food quality, hygiene, and safety in compliance with health and safety regulations., • Monitor inventory levels and assist in ordering supplies to minimize waste and manage costs., • Contribute to the development of seasonal specials and new menu items., • Troubleshoot kitchen challenges, including staffing, workflow, and equipment maintenance., • Must be able to maintain tact and cool under pressure., • Excellent verbal and written communication skills., • Excellent critical thinking and decision-making skills., • Excellent guest service skills., • Able to work flexible hours necessary including off hours, weekends and holidays. Qualifications and Competencies: • Degree in Culinary Arts, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. EOE

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

Job Description Come Join the Amada Leadership Team!We are built on a foundation of deeply rooted Spanish culture, cooking, and hospitality. As an established hospitality group that has cultivated a team of talented restaurant professionals committed to our passion for Spanish inspired hospitality. Amada invites you to be a part of a dedicated team. Come grow with us.We understand that people are our greatest strength. We strive to attract and hire the best and brightest hospitality and culinary professionals. We welcome you to take a look at our current opportunities and learn what Spanish Inspired Hospitality is all about!Knowledge and Skill Requirements: • Minimum 3 years culinary leadership experience, preferably in a high profile, culinary driven environment., • Superior culinary skills with a proven track record as a chef and leader., • Proven ability to deliver superior operational performance., • Strong oral and written communication skills., • Oversee daily kitchen operations, ensuring high standards of food preparation and service., • Manage inventory and control food costs to maintain profitability., • Lead and train kitchen staff, fostering a collaborative and efficient work environment., • Ensure compliance with health and safety regulations in all food service areas., • Coordinate catering services for special events, ensuring exceptional dining experiences.Training:Our managers complete a 6-week training program. You will participate in a hands-on rotational training program, giving you experience working with our first-class culinary and service professionals. The training is intense, and the education is invaluable!Benefits:, • Health, dental and vision, • Life insurance, • Short- & long-term disability, • Paid time off, • 401K eligibility after 90 days with a company match.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible schedule, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

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

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

Job Description Job Title: Sous Chef Location: Richies Tavern - 191 N Wacker Dr Salary: $65,000-$67,500 Tentative Start Date: February 2026 Rich Labriola, the visionary behind Doughboy Restaurant Group, including Labriola Chicago, Labriola Oak Brook and Stan's Donuts, is embarking on an exciting journey of expansion and culinary refinement. With new concepts on the horizon and a commitment to setting new culinary standards for the group, we seek talented culinary leaders to join us in shaping the future of hospitality. Job Summary:Richies Tavern is seeking a passionate and driven Sous Chef to join our team. This is a full-service, New American restaurant concept with a rigorous, detailed bar program. The Sous Chef will play a key role in supporting daily food operations, ensuring guest leave with a memorable dining experience, and leading back-of-house staff. This position is perfect for someone who has at least 3+ years of Chef experience and is looking to grow in the restaurant industry as a leader. Job Description:We are seeking a highly motivated and skilled Sous Chef to join our dynamic team at a renowned Italian restaurant. As the Sous Chef, you will work closely with the Executive Chef to ensure smooth kitchen operations, maintain high food quality standards, and assist in managing kitchen staff. This role is ideal for someone with 3+ years of Chef experience in a full-service restaurant, a passion for American cuisine, and strong leadership abilities. What we offer: • Growth Opportunities within a rapidly expanding company, • Competitive salary based on experience, • Medical, dental, vision, and life benefits available, • Up to 80% employer contribution to a single BCBS HMO or PPO medical plan, • 401k with dollar-for-dollar match up to 4% with immediate vesting, • Paid Time Off, • Assist in overseeing kitchen operations, ensuring food quality, consistency, and presentation meet restaurant standards., • Lead and manage kitchen staff, providing training, mentorship, and supervision to ensure smooth operations., • Prepare and cook menu items, with a special focus on traditional Italian dishes, including pizza (tavern-style and deep dish)., • Collaborate with the Executive Chef to create seasonal menu offerings and contribute new ideas to keep the menu fresh., • Ensure all kitchen equipment is properly maintained and all safety and hygiene standards are followed., • Manage inventory and ordering of kitchen supplies, ingredients, and equipment., • Monitor food costs and waste, helping to maintain budget targets., • Maintain cleanliness and organization of kitchen stations and storage areas., • Minimum of 3+ years of experience in a BOH or supervisory role, with a proven track record of kitchen leadership., • Experience working with traditional Italian cuisine, especially pizza preparation (tavern-style and deep dish)., • Bilingual (fluent in English and Spanish), • Strong knowledge of kitchen operations, food safety regulations, and inventory management., • Experience with R365 and Toast is a plus, • Ability to thrive in a fast-paced, high-pressure environment while maintaining quality and consistency., • Excellent communication, leadership, and team-building skills., • Ability to work flexible hours, including evenings, weekends, and holidays., • Stamina to work 50+ hours per week walking, standing, stooping, bending, etc.., • Must be able to lift at least 50 lbs, • Ability to use kitchen tools need to perform cooking tasks

Conceived and executed by Michelin-starred Chef Trevor Teich, the Chef’s Table showcases progressive French-inspired cuisine and luxury ingredients in an intimate setting designed for culinary storytelling. This position reports directly to the Executive Chef and works closely with the sous ch

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! To review available benefits, please click here: ___.

Job Description The Marketing Manager II reports into the Sr. Marketing Manager and is responsible for assembling and analyzing market and trend data for the purpose of generating targeted marketing strategies and associated content to support Newly Weds Foods’ business across its core vertical markets. Plays a key consultative role in contributing to the company’s marketing and sales efforts through customer-focused and internal presentations, food product concept creation, and general marketing tools designed to provide rationale & clarity behind new product development activities. Essential Functions: • Develop an understanding of the markets relevant to NWF’s business: source, evaluate and convert market data into insightful analysis that supports a persuasive “story” behind presentation content shared internally and with customers., • Serve as the Marketing Lead for 1-3 strategic team accounts and work closely with the leads from culinary and R&D to enhance customer touch point opportunities., • Assist the Sr. Marketing Manager and Director of Marketing in the development and execution of marketing initiatives to include innovation pipeline trend data, new product introductions, as well as specialized topics., • Stay current with food trends and demonstrate an ability to conceptualize new product concepts (independently or in group setting) from an ingredient perspective for NWF as well as a finished product point of view for our customer base., • Business travel when necessary as part of an enterprise selling team leading customized marketing presentations to foodservice, retail, and manufacturing/processor customers., • Interface regularly with NWF Sales, R&D and Culinary groups, providing curated information to address specific project parameters in a creative, supportive and collaborative fashion., • Build marketing materials ranging from internal and external presentations to videos and sales related collateral that enhance NWF’s industry leading position and perception., • Maintain flexibility to work across several locations in the Chicago area., • Perform other duties or special projects as needed. Qualifications: • Requires a Bachelor’s Degree in Marketing, Advertising, Communications or related business discipline., • Minimum of five to eight years in a true marketing-oriented position. Customer Marketing or direct customer engagement experience highly preferred. Considered beneficial if in a food manufacturer or foodservice corporate environment., • Effective written and verbal communication skills are essential., • Must be a strategic yet, creative thinker with the ability to convey information in an influential and persuasive manner., • Ability to work independently as well as in cross functional teams., • Organizational and time management abilities are important in this fast-paced environment., • Power Point proficient and a general knowledge of Microsoft Office, project management tools, foodservice and/or retail subscription database systems, Adobe applications and Lotus Notes., • Up to 20% Travel North America Personal Attributes: • Self-starter, • Leader, • Interpersonal savvy., • Strong presentation skills., • Relationship builder with external and internal customers., • Collaborative in the ability to coordinate cross-functional resources., • Strategic agility., • Strong business acumen., • Comfort around higher management., • Proficient in dealing with ambiguity., • Strong problem solver and listening skills., • Strong priority setting and project management skills., • Detail oriented., • Skilled in timely decision making. Benefits: • Medical Insurance, • Prescription Drug Plan, • Dental/Vision Insurance, • Employee Incentive Plan, • Flexible Spending Account, • Cash Accumulation Plan-401K, • Life/AD&D Insurance, • Short- Term/Long-Term Disability, • Vacation Plan, • Paid Holidays, • Employee Assistance Program, • Adoption Assistance Program, • Tuition Reimbursement, • Maternity/Paternity Leave

Job Description Position Summary The Dietitian at Wellness Junkiez serves as the health and nutrition expert for our brand, providing evidence-based guidance on product development, customer education, and wellness programming. This role ensures that our menu and supplements align with our mission to promote healthier lifestyles, while offering professional nutrition support to guests. Key Responsibilities • Provide nutritional expertise for menu development, ensuring offerings support health, dietary, and wellness goals., • Conduct guest consultations and provide individualized nutrition guidance when requested. - Develop wellness content such as educational tips, nutrition blogs, or social media features. - Collaborate with baristas and staff to design balanced recipes and promote healthy ingredient pairings., • Ensure compliance with food labeling, allergy disclosures, and sanitation standards. - Lead customer-facing workshops, tastings, or wellness talks to strengthen community engagement., • Track and report nutrition data (calories, macros, benefits) for menu items and subscription products., • Act as a trusted voice of wellness, supporting the brand’s credibility and outreach. Qualifications • Bachelor’s or Master’s degree in Nutrition, Dietetics, or related field., • Registered Dietitian Nutritionist (RDN) credential preferred., • Strong knowledge of food safety, dietary restrictions, and nutrition science. - Excellent communication and teaching skills for both individuals and groups. - Ability to collaborate with culinary and operations teams., • Passion for health, wellness, and community education.

Job Description About Us: AMI is a dynamic organization with over 30 years of experience delivering innovative culinary, wine, and logistics solutions to the global travel industry. Our team is driven by a shared passion for food, wine, creative solutions, and fostering strong partnerships with our customers. At AMI, we hold honesty, creativity, and teamwork as core values that guide our mission. Role & Responsibilities: · Act as a primary liaison between organization and active or potential suppliers · Oversee supplier onboarding and portfolio management · Conduct high-level assessments of suppliers based on products, operations, and basic manufacturing standards · Monitor industry trends through events, research, and competitor analysis · Translate insights into sourcing strategies and product development opportunities · Manage supplier database and track sourcing activities across the development pipeline · Prioritize product opportunities in alignment with strategic operational goals · Support Sales with pricing, samples, and specification gathering · Perform pricing calculations for recipe development in collaboration with Culinary department · Identify and implement process improvements · Collaborate closely with internal stakeholders (Sales, Culinary, QA, Co-packing, etc.) to ensure information is generated accurately and meets deadlines Qualifications: · Proficiency in Microsoft Office Suite (Excel, PowerPoint, Word, Outlook) · Must be based in Chicago, IL · Skilled at conducting professional meetings charismatically, representing the company’s values · Excellent project management and cross-functional collaboration skills · Understanding of manufacturing practices and basic food safety standards · Ability to adapt in a fast-paced, evolving environment · Strong knowledge of food sourcing and/or culinary innovation · Travel (domestic and international) may be required up to 10% of the time Education & Experience: · College degree required · 2-3 years of experience in procurement, sourcing, sales, and/or culinary arts AMI is an Equal Opportunity Employer. We are committed to fostering a diverse and inclusive workplace and do not discriminate based on race, color, religion, sex, national origin, age, disability, veteran status, genetic information, sexual orientation, gender identity or expression, or any other legally protected status. We encourage individuals of all backgrounds to apply and join us in creating innovative solutions for the travel industry.

Job Description Senior Product Manager, Customer Journey We are looking for a Senior Product Manager to join our mission-driven team. As an integral part of the Product & Engineering department, you will play a central role in our efforts to inspire people to eat more plants! As the Senior Product Manager, Customer Journey, you will own the end-to-end experience across the customer lifecycle, from first impression through retention and loyalty. This role is ideal for a strategic systems thinker who thrives on cross-functional collaboration and solving problems to achieve the complete picture. You will bring together touchpoints across Acquisition, Shopping, and Retention to ensure our customers enjoy a seamless, delightful, and high-value experience at every stage. You’ll partner closely with teams across Marketing, Technology, Design, Data, and CX to lead the product strategy, define success, and execute with clarity and purpose. Location This role is onsite in our Chicago,IL or Needham, MA office and expects candidates to work in a hybrid model, 2-3 days onsite. Responsibilities Develop & Execute Strategy • Own the product roadmap and KPIs for the full customer journey — from first visit through ongoing engagement and reactivation., • Align lifecycle initiatives with company growth, retention, and CLV goals., • Identify friction points, unmet needs, and moments of delight throughout the journey across channels and devices., • Synthesize qualitative and quantitative data to gain a deep understanding of customer behaviors, motivations, and drop-off points., • Run usability tests, discovery interviews, and surveys to surface actionable insights., • Partner with Analytics to monitor funnel metrics, including CAC, CVR, onboarding completion, LTV, skip rates, and churn., • Collaborate with Design and Engineering to deliver intuitive, beautiful, and outcome-driven product experiences., • Work cross-functionally with Marketing, CX, and Culinary teams to unify storytelling, promotions, and programmatic content., • Drive alignment through documentation, regular updates, and clear prioritization frameworks., • Define OKRs, roadmaps, and initiative briefs that tie directly to user and business outcomes., • Manage agile workflows and timelines, keeping stakeholders informed and involved., • Stay ahead of industry trends in eCommerce, personalization, behavioral science, and subscription-based models., • Champion a test-and-learn culture through experimentation frameworks, A/B testing, and pilot programs., • Explore loyalty-based journeys, segmentation-based content, and multi-channel journey orchestration. Main Ingredients for the Role, • 5+ years of product management experience, including at least 2 owning multi-surface, cross-lifecycle customer experiences., • Strong understanding of eCommerce, subscription models, and user behavior across acquisition, onboarding, and retention., • Experience using customer research, experimentation, and behavioral data to drive decisions., • Proficiency in analytics tools (e.g., Looker, GA, Mixpanel, VWO) and familiarity with lifecycle engagement tools (e.g., Braze, Iterable)., • Excellent communication and stakeholder management skills, with the ability to build alignment across functions. Extra Special Sauce, • Background in wellness, health, or consumer behavior-driven products., • Experience working in a scaling environment or with hybrid physical-digital products., • Ability to simplify complex workflows and architect intuitive, user-first solutions, • Familiarity with habit-forming design and lifecycle thinking frameworks (e.g., BJ Fogg, Hooked Model, Jobs-to-be-Done). Compensation The anticipated base salary range for this role is $110,000 - 140,000 with additional earning potential. 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, unlimited paid time off, Purple Carrot box allowance, 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 WHY THIS ROLE MATTERS At Catering by Michaels, we don't just drop off food, we deliver experiences. As an Event Coordinator on our Delivery Team, you'll be at the heart of turning inquiries into lasting relationships. This role blends sales, customer service, and event know-how to create seamless catering experiences for our clients. We're looking for an enthusiastic, relationship-driven professional who thrives on making connections, spotting opportunities, and bringing people together over amazing food. If you love the buzz of sales, the art of hospitality, and the satisfaction of helping clients celebrate life's moments, this role is for you. WHAT YOU'LL DO • Build strong connections with new and existing clients, • Bring our menus to life by confidently guiding clients through food and portion selections, • Collaborate with our sales and operations teams to create smooth, memorable client experiences, • Write proposals, enter orders, and manage contracts, invoicing, and receivables, • Communicate clearly and professionally via phone, email, and in person, • Represent Catering by Michaels at networking groups, showcases, and industry events, • Stay tuned in to competitor activity and industry trends, • Build relationships with influencers and key partners in the catering and events space, • Attend internal meetings to align with culinary, sales, and production teams, • Jump in on occasional events to see your work come to life, • Always keep customer service and safety top of mind, • Tackle additional projects that support the growth and success of the team, • Comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures, • Perform other duties, tasks and special projects as assigned WHAT MAKES YOU A GREAT FIT • A degree in a related field OR 3+ years of culinary sales experience, • At least 2 years in catering sales with a proven track record of success, • Ability to sell and service events for groups of 10 to 500 guests, • Active member of at least one catering, hospitality, or related professional organization, • A self-proclaimed 'foodie' who can share passion for food, beverage, and service with clients, • Comfortable collaborating with culinary and operations teams to drive revenue, • Strong multi-tasker with excellent phone and communication skills, • Professional presence and a client-first mindset, • Skilled at managing files, rebooking events, and communicating throughout the BEO process, • Proficiency in Microsoft Office Suite, Outlook, and (bonus points) Caterease software, • Flexible schedule (days, evenings, some weekends, and holidays), • Passionate about hospitality and driven to exceed customer expectations TRAVEL Travel is primarily local during the business day, although some out of the area and overnight travel may be expected. PHYSICAL EXPECTATIONS While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, use hands, and occasionally reach with hands and arms to lift office products and supplies up to 30 pounds. WHY YOU'LL LOVE WORKING HERE For over 30 years, Catering by Michaels has been one of Chicago's premier catering and event companies. We're known for our creativity, delicious food, and exceptional service. From high-profile events like Lollapalooza, the NFL Draft, Black Creativity Gala, and LIV Golf Chicago tournaments, to intimate gatherings, we've done it all-and we do it with passion. As proud members of Leading Caterers of America, we hold ourselves to the highest standards in the industry. Behind the scenes, our state-of-the-art systems and experienced teams keep everything running smoothly so we can focus on what matters most: creating unforgettable experiences for our clients. Job Posted by ApplicantPro

Job Description Overview ABOUT DRIVE SHACK INC Drive Shack Inc. is a leading owner and operator of golf-related leisure and entertainment businesses focused on bringing people together through competitive socializing. Today, our portfolio consists of American Golf, Drive Shack and Puttery. ABOUT PUTTERY Puttery is a modern spin on putting, re-defining the game with unique twists at every hole. Bold and full of possibilities, guests can enjoy a high-energy atmosphere, combining competitive socializing and innovative auto-scoring technology within an immersive experience as they move from one course to the next. With plentiful curated culinary offerings and inventive craft cocktails, all centered around a lively bar area with great music, guests can nosh the night away before, during and after their tee time. To learn more or plan your visit, please visit puttery.com. Responsibilities Location: (This is a 100% onsite position) 932 W Randolph St, Chicago, IL 60607 Position Type: Salary + Commission. Compensation: $67,000 base - Plus Commission Title: Event Sales Manager Sales Focus: Event Sales, Resturant Sales, Corporate Event Sales, Social Event Sales, etc. Experience is required. Job Purpose The Event Sales Manager is a pivotal role at Puttery Miami, responsible for driving event sales through proactive prospecting, cultivating corporate and social connections, and managing event leads. This role involves nurturing preexisting relationships while converting incoming leads into successfully booked events that exceed client expectations. Key Responsibilities * Sales and Event Coordination: * Sell and coordinate events, managing the process from initial booking to communicating detailed requirements with venue management teams. * Ensure seamless execution of events to deliver unique and memorable guest experiences. * Business Development: * Proactively prospect and secure new corporate and social event business opportunities. * Leverage local market knowledge to identify event opportunities and establish a competitive presence. * Build strong relationships by participating in community organizations and attending networking events, trade shows, and expos at least once a month. * Collaboration and Communication: * Work closely with Operations Team and National Sales Directors to identify opportunities to enhance guest experiences and drive profitability. * Partner with internal teams to ensure alignment on event goals and deliverables. * Revenue Maximization: * Utilize effective upselling techniques to maximize event revenues. * Maintain a keen focus on profitability while delivering exceptional client service. * Performance and Reporting: * Prepare and present detailed sales reports (weekly, monthly, and quarterly) to Drive Shack Inc. Corporate Office. * Generate and support programs to foster a culture of high performance, innovation, and fun. * Customer Experience: * Establish rapport with clients to ensure personalized and friendly service. * Represent Puttery’s brand standards and values by consistently exceeding guest expectations. * Safety and Compliance: * Maintain a safe working environment for all employees and guests, promoting and enforcing safe work practices. * Ensure compliance with Puttery’s commitment to a respectful, equitable, and inclusive workplace. Qualifications Qualifications and Skills * Minimum three (3) years of experience in event sales, with a proven track record of achieving and exceeding sales targets. * Strong knowledge and experience in managing inventory and cost control. * Exceptional customer service and relationship-building skills. * Proficiency in relevant computer applications, including Microsoft Word, Excel, and Outlook, as well as point-of-sale and business metric software. * Self-motivated, organized, and detail-oriented, with the ability to handle multiple priorities in a fast-paced environment. Education * High school diploma or equivalent required. * Culinary/Hospitality Management Degree or relevant Apprenticeship Program preferred. Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.

Job Description Salary: 120000-135000 Other Forms of Compensation: Bonus potential: 25% max pending KPI's Pay Grade: 17 Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary The Director of Operational Excellence (OpX) partners with operations and other functional support teams to elevate the student experience, support exceeding client expectations, and drive profitability and margin accretion through establishing new, and refining current standards, systems, and processes relative to food production and Labor performance and cost management. They enable the activation, deployment and ongoing maintenance of the food production performance essentials while monitoring desired impact through analyzing and communicating results. They establish and maintain performance-based relationships with operators built on trust, transparency, candor, and partnership. This is a remote-based position requiring nationwide travel Tuesday through Thursday, three weeks out of each month. Candidates must be flexible and adaptable to meet evolving business needs. Responsibilities include: • Effectively communicating solutions that are built within a flexible framework to exceed our student, and client needs while ensuring scalability and repeatability., • Improving efficiencies and removing complexities., • Creating content for field facing operator training for multiple audiences and working with operators to determine the best format for adoptability and ongoing use., • Monitoring success measures, analyzing results, and communicating outcomes., • Developing processes, tools and job aids for Focus Accounts, New Account Openings, and deployment of food performance initiatives for growth at scale., • Effectively engaging to share experiences, insight, and in peer coaching and the on boarding of new team members. Initial Areas of Focus: • Initiates, executes set up, and supports and communicates progress for the opening process with continuous process improvement., • Establishes and/or formalizes food production essentials standards and effectively communicates and deploys., • Provides troubleshooting and ongoing maintenance for Focus Accounts for food production essentials, and labor optimization for attainment of financial performance., • Drives every day (ex. new process) and new (ex. Technology enablement) innovation. Preferred Qualifications: • Bachelor’s degree strongly preferred, or an equivalent combination of education and relevant experience, • Minimum of 10 years experience in multi-unit food service management useful, • Proven ability to work effectively in an unstructured, fast-paced and P&L driven environment, • Strong organizational, problem-solving, and analytical skills, • Ability to work independently and as a member of various teams and committees, • Proven ability to handle multiple projects and meet deadlines, • Ability to lead by influence without formal authority, • Creative, flexible, and innovative team player, • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm, • Willingness to travel nationwide is a MUST! Apply to Chartwells Schools today! Chartwells Schools 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. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 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: 1464919 Chartwells K12 KRISTEN STROHMYER [[req_classification]]

We are currently looking for a Line Cook to join our culinary team.If you are passionate about your craft, eager to learn and take pride in your work, we would love to hear from you! Please attach your resume and CV with a little bit about yourself.Health, Dental and Vision Insurance (we cover

For additional information, visit our Whole Foods Market Careers site: . A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Please be aware that other career sites may not be accurate or up to date and may