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Position Summary: The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations in a single restaurant location. This role ensures high standards in food quality, consistency, safety, and efficiency. The Kitchen Manager leads and mentors the kitchen team, including the Assistant Kitchen Manager (AKM), while managing food inventory, labor budgets, and kitchen cleanliness. This position plays a key role in maintaining an exceptional dining experience through strong leadership and operational excellence. Key Responsibilities: Operational Leadership: • Oversee daily kitchen operations, ensuring seamless service and quality control., • Implement and uphold standard operating procedures (SOPs) for food preparation, presentation, and kitchen cleanliness., • Collaborate with the Director of Operations and Executive Chef on menu planning, seasonal updates, and special promotions., • Lead, train, and mentor kitchen staff, including the AKM., • Develop and maintain staff schedules to optimize productivity and labor costs., • Conduct regular performance evaluations, provide coaching, and address performance issues promptly., • Monitor food inventory, manage orders, and minimize waste., • Maintain food cost percentages in alignment with budget goals., • Work with vendors to ensure timely and accurate deliveries., • Enforce all health, safety, and sanitation standards in compliance with local regulations., • Conduct regular audits to ensure food safety procedures are consistently followed., • Act as the primary point of communication between the kitchen team and front-of-house management., • Attend weekly leadership meetings to report on kitchen performance and address operational challenges., • Analyze kitchen financial performance, identifying areas for improvement., • Monitor labor and food costs, implementing corrective measures when necessary., • Support the achievement of monthly and quarterly financial goals., • 2+ years in a kitchen leadership role, Strong understanding of food safety and BOH operations, Excellent organizational and communication skills & Ability to lead by example and motivate staff At Color Hospitality Group, we believe great hospitality should color your palate. Our restaurants bring together bold flavors, vibrant concepts, and passionate people to create unforgettable experiences for our guests. We’re always looking for team members who love great food, great service, and being part of something energetic and growing.

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

East Bank Club, a renowned fitness, sports, and dining facility in the heart of Chicago, is seeking a talented and experienced Kitchen Supervisor to join our dynamic culinary team.As a Kitchen Supervisor, you will work closely with the Executive Chef, Executive Sous Chef and Sous Chefs to ensure the

As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef. A Sous Chef will be responsible for

Ability to exercise sound judgment and problem-solving skills. Ability to perform tasks requiring manual dexterity and fine motor skills. Ability to stand and walk for extended periods during scheduled shifts.

The PM Sous Chef, in collaboration with our team of chefs, including Chef/Owner Jason Hammel and Exec Chef Andrew Holladay, is responsible for the production, organization and execution of our PM service and kitchen team. Lula Café is hiring a PM sous chef. Lula’s Executive Chef o

Partner with the Chef de Cuisine and corporate culinary leadership on banquet and catering menu development. Partner with the GM and Chef de Cuisine on event labor planning and productivity. We are seeking an experienced, highly motivated, and detail-oriented Executive Sous Chef with a strong backgr

ABOUT THE LAKE: The Lake is a new private social club opening in October 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, and a small spa, all thoughtfully designed to create a dynamic and curated experience. ABOUT TOPOGRAPHY: Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina. CULINARY, BEVERAGE & SERVICE PHILOSOPHY: The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable. Leaders at The Lake are expected to champion standards of food, beverage, and service that are: • Chef- and craft-driven, not formulaic, • Technically excellent, yet warm and human ABOUT THE POSITION: The Sous Chef will support the Executive Chef in leading the day-to-day kitchen operations within The Lake’s dining venues. This role is responsible for ensuring consistent culinary execution, maintaining high standards of quality and cleanliness, and fostering a strong, collaborative kitchen culture. The ideal candidate is a disciplined and passionate culinary leader who thrives in a fast-paced, detail-oriented environment and is committed to continuous learning, team development, and excellence in execution. KEY RESPONSIBILITIES: Kitchen Operations & Execution • Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in all food preparation and service., • Lead service periods, ensuring dishes are executed to the highest standards and delivered in a timely manner., • Maintain organization, cleanliness, and proper food handling practices in accordance with health and safety standards., • Uphold and enforce recipes, plating standards, and preparation techniques., • Conduct regular line checks and quality control measures before and during service., • Ensure proper storage, labeling, and rotation of all food products., • Supervise and mentor line cooks and prep cooks, providing training and ongoing feedback., • Foster a positive, respectful, and high-performance kitchen culture., • Assist in hiring, onboarding, and scheduling of kitchen staff., • Support food cost management through proper portioning, waste reduction, and inventory control., • Assist with ordering, receiving, and vendor relationships to ensure quality and consistency of ingredients., • Contribute to delivering a consistently exceptional dining experience through quality and consistency., • Collaborate with front-of-house leadership to ensure alignment on service, timing, and guest expectations., • Participate in pre-opening activities, including kitchen setup, equipment organization, and staff training., • Assist in developing systems, prep lists, and operational workflows., • Identify opportunities for process improvement and operational efficiency. REPORTS TO: Executive Chef CANDIDATE REQUIREMENTS: The Lake is seeking candidates who bring strong culinary fundamentals, leadership potential, and a commitment to excellence. Professional Experience: • 3–5+ years of experience in progressive kitchen roles, including experience as a Sous Chef or Senior Line Cook., • Experience in high-quality restaurants, luxury hotels, or private clubs preferred., • Strong understanding of classical cooking techniques, kitchen organization, and food safety standards., • Ability to lead a team in a fast-paced, high-expectation environment., • Experience with pre-opening environments is a plus. Core Values Alignment: Candidates should demonstrate alignment with Topography’s core values: • Drive, • Teamwork, • Empathy, • Excellence, • Integrity, • Judgment, • Creativity, • Positive Attitude, • Self-Awareness COMPENSATION: The Lake offers a competitive compensation package that includes a base salary, annual bonus, and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer. LOCATION: Chicago, IL

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Oversees the daily activities of the front-of-house operations and team members in accordance with company policies and procedures and works concurrently with the Executive Chef ensuring a successful operation. Interacts with the dining room guests, fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Anticipate and accommodate the needs of the guests., • Oversees the general cleanliness of the front-of-house and the entire venue., • Conducts decision-making process for interviewing, hiring, and training new applicants., • Oversee the scheduling, growth opportunities, and team member development of all front-of-house team members., • Responsible for all front-of-house job performance reviews in conjunction with the Director of Operations., • Oversee front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency, and profitability, • Supervise the execution of regular service, catering, take-out, delivery, and all in/off-venue events., • Possesses in -depth knowledge of operational systems, which includes payroll, inventory, and purchasing., • Regulates all executive-level POS functions., • Responsible, with the Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards., • Oversees Department of Health and company sanitation standards., • Oversees that the venue is compliant with all federal, state, and local laws and regulations, and company policies., • Coaches and develops front-of-house team members by setting clear guidelines and expectations., • Oversees that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all front-of-house standards and procedures., • Possesses in-depth knowledge of all food and beverage menus., • Oversees that all guest and team member concerns are resolved., • Practical knowledge of the job duties of all supervised team members., • Communicates clearly and concisely with heart-of-house team members during service., • Oversees the completion of all opening and closing procedures as prescribed by the company., • Oversees the replacement or repair of all breakage and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or pre-service meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • TAO Group Hospitality General Manager Training Program, • PCI/DSS Training EDUCATION/WORKING KNOWLEDGE: • Minimum 8 years of previous hospitality experience in a General Manager or senior management role within a high-volume setting is essential., • Two-year associate degree (60 credit hours) in Hospitality, Business, etc. or equivalent work experience preferred., • Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required., • Demonstrated financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to sit and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-30% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours, • regular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Job Description The Peninsula Chicago is seeking a creative Chef Tournant who is highly organized to work with our F&B operations and create a memorable guest experience. • Work for a luxury Five-Star Five-Diamond property in the heart of Michigan Avenue, Chicago., • Grow within a diverse multi-outlet property., • Exceptional health benefits package and 401(k) with company match. Key Accountabilities • Design, expedite, direct, control, and train staff of ingredients to each recipe., • Advance preparation and cooking methods with precise accuracy and timing., • Delegate and check in maintaining cleanliness and sanitation of equipment, food storage, and work areas., • Supervise team in cleaning according to daily and weekly schedules., • Maintain proper food inventory, controlling cost, and communicate new arising food trends., • Schedule and conduct regular meetings and briefings in absent of Executive Chef and Executive Sous Chef., • Orienting new employees to their work area related duty and responsibilities. General Requirements • Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/sous chef in an upscale restaurant., • Must have excellent organizational and communication skills., • Strong attention to detail., • Ability to manage and work in a team, creative, motivated., • BA in Culinary Arts preferred. Benefits We Offer • 10 vacation days per year, • 9 paid holiday days per year, • 5 Chicago Paid Sick Leave days per year, • 5 Chicago Paid Leave days per year, • Complimentary employee meals, • Discounted parking, • Discounted and complimentary room nights at The Peninsula Hotels, • 50% restaurant discount, • 50% discount on spa services, • 25% discount on spa retail, • 80% company-paid medical, dental and vision coverage, • Complimentary life insurance, • Complimentary long-term disability, • Retirement plan with 5% company match We are delighted to receive your resume for further consideration. As we anticipate a large number of applications, we look forward to connecting with candidates that meet our various role qualifications. To be considered for the position, you must have work authorization in the United States. The salary range for this role is $85,000-95,000 per year.

Highly creative tasting menu concept led by a respected Michelin-starred Chef is seeking a Chef de Cuisine. Ideal candidates are hands-on leaders energized by collaboration, innovation, and building something exceptional from the ground up. This is a rare opportunity to join a curated, Michelin-level dining experience set within a globally recognized wine program. Management experience in Michelin-starred or James Beard Award winning kitchens required. Amazing benefits as well! Chef de Cuisine Responsibilities: • Collaborate closely with the Executive Chef to develop and execute a refined tasting menu concept, • Champion the culinary vision while contributing creative ideas and seasonal direction, • Lead daily kitchen operations with a strong hands-on presence, • Build, train, and mentor a high-performing culinary team from the ground up, • Ensure all dishes meet Michelin-level standards in execution, presentation, and consistency, • Manage staffing, scheduling, and team development, • Maintain strong control of food cost, labor, and overall kitchen efficiency, • Foster a culture of excellence, accountability, and continuous improvement Chef de Cuisine Preferred Requirements: • 2+ years in a senior leadership role (Chef de Cuisine, Executive Sous Chef, or similar) Or 3+ years as Sous Chef in a Michelin-starred or James Beard Award winning kitchen, • Strong foundation in tasting menu formats and fine dining standards, • Highly collaborative with the ability to take direction and execute at a high level, • Innovative mindset with a passion for pushing creative boundaries, • Experience building or opening new concepts, • World-traveled culinary perspective is a plus, • Energetic, eager, and driven with a strong sense of ownership, • Flexible schedule including nights, weekends, and holidays Compensation Includes: • Base salary in the range of $160k-$185K, • Medical, dental and vision benefits, • Discretionary bonus, • PTO, • 401k + matching, • Relocation Assistance

Manager, Executive Chef - Walnut Room Chicago, IL, United States Full time Schedule $49,245 $82,005 Annually* • based on job, location, and schedule Job Description About Macy’s is proudly America’s Department Store. There’s a reason we’ve been around for 160 years. Customers come to us for fashion, value and celebration. Macy’s is also known for giving back to our communities. Now is an exciting time to join Macy’s. The face of retail is changing, and change requires innovation. We’re bringing the magic of Macy’s to the exciting world of foodservice and changing the way our customers experience shopping. From full-service restaurants to fast-casual options we pride ourselves on giving our customers a chance to relax, refuel, and enjoy. The secret ingredient to our success is our team of skilled culinary workers who are passionate about food. We offer great job opportunities in restaurant management, culinary arts, food sales, and in-store Starbucks locations. Every role is different, so you’re sure to find something delicious! Job Overview The Executive Chef/Kitchen Manager is responsible for providing craveable food and beverage products while maintaining a safe, efficient, professional, sanitary and profitable kitchen operation. Essential Functions • Follows and ensures team follows Food Division Standards and Best Practices, • Responsible for sales and bottom line profit of kitchen payroll and food cost expenses, • Ensure team prepares and presents food products following recipes and Food Division Best Practices, • Monitor food quality by completing daily A.M. and P.M. Line Checks, • Provide product knowledge on production, purchasing and ensures support of food production training on an on-going basis to associates, • Maintain food cost to goal by utilizing forecast and sales goals ensuring accurate purchasing, waste control, storage, product handling, rotation and inventory control, • Partner with store Human Resources office to coordinate all kitchen team hiring, recruiting, termination and employee relations resolution, • Monitor and document kitchen team performance and deliver all kitchen performance appraisals, • Maintain role model standards in grooming and professional appearance and communications, • Meet highest standards of workplace sanitation/equipment care and safety as set by Health Department and company policy, • Utilize all Macy’s and Food Division systems and tools, • Schedule kitchen team to maximize associate productivity, labor cost control and customer satisfaction, • Order food, beverage, dry and paper goods based budget and needs of the business, • Ensure timely payment of invoices according to vendor contracts and Food Division Best Practices to ensure cost and quality control, • Conduct food inventories following Inventory Best Practices to ensure they are taken on a timely and accurate basis to ensure targeted food and liquor costs are maintained, • Ensures the coordination and execution of special events and central-driven promotional strategies, • Provide ongoing coaching and recognition to increase team’s performance, • Ensure kitchen team is trained on and follows safe work practices, • Must be comfortable performing Culinary Demonstrations, • Culinary Degree, • Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals, • Position requires prolonged periods of standing/walking around store or department, • May involve reaching, crouching, kneeling and stooping, • Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions, • Frequently lift/move up to 25lbs This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. ___ to see details on benefits. Apply Now Job Info • Job Identification87448, • Job CategoryMerchandising, • Posting Date04/24/2026, 08:55 AM, • Locations 111 N State St, Chicago, IL, 60602, US

Executive Chef Location: Chicago, IL Position Type: Full-Time About the Role We are seeking a highly experienced Executive Chef to lead the culinary vision and strategic direction of a premium Nikkei restaurant brand. This role will be responsible for overseeing kitchen leadership, driving culinary innovation, ensuring operational excellence, and maintaining the highest standards of quality, consistency, and profitability across the culinary department. The Corporate Executive Chef will work closely with the Head Chef and Head Itamae, providing leadership, mentorship, and strategic guidance to elevate the brand’s gastronomic experience. Key Responsibilities • Lead, mentor, and evaluate the Head Chef and Head Itamae, ensuring operational excellence across all kitchen areas., • Drive culinary innovation and R&D, developing new dishes, seasonal menus, and specials aligned with the brand’s Nikkei identity., • Monitor and control food cost performance, implementing waste reduction strategies and profitability optimization., • Establish and maintain recipe standardization, including costing, portioning, plating, and preparation techniques to guarantee consistency., • Implement and audit food safety and hygiene standards, including HACCP and Good Manufacturing Practices (GMP)., • Oversee the selection and management of key suppliers, ensuring access to premium ingredients such as high-quality seafood and specialty products., • Lead culinary talent development, including recruitment, training, and succession planning for kitchen leadership roles., • Supervise inventory control and culinary administrative processes, including documentation and performance reporting for senior leadership., • Represent the brand as the culinary ambassador, collaborating with the Global Culinary Director and participating in industry events and media opportunities. Qualifications • Professional training in Gastronomy or Culinary Arts, • Specialization in gourmet cuisine and Japanese / Peruvian (Nikkei) cuisine, • Strong expertise in fish and seafood handling, ingredient seasonality, and premium sourcing, • Advanced knowledge of culinary techniques, food safety, and cost management, • Experience with recipe standardization and kitchen operational processes, • Minimum 5+ years of experience as Head Chef in: • Nikkei cuisine restaurants, • Fine dining establishments, • Gourmet restaurant concepts • Proven experience leading senior culinary teams and kitchen leadership roles, • Advanced English proficiency, • Intermediate proficiency in Microsoft Office and Windows-based systems Compensation & Benefits • Competitive compensation package, • Paid Leave and Paid Sick Leave in accordance with Chicago regulations (up to 80 hours annually), • Access to retirement savings program in compliance with Illinois Secure Choice requirements, • Opportunity to lead culinary innovation within a high-end Nikkei dining concept, • Career growth and leadership development within an international restaurant group Join Our Team This is a unique opportunity for a passionate culinary leader to shape the gastronomic direction of a growing premium brand while working with world-class ingredients and a highly talented kitchen team. • If you are driven by innovation, precision, and excellence in Nikkei cuisine, we invite you to apply.

Company Description ABOUT THE LAKE: The Lake is a new private social club opening in September 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, four guest rooms, and a small spa, all thoughtfully designed to create a dynamic and curated experience. ABOUT TOPOGRAPHY: Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina; in addition to leading Topography, Liam is also the co-owner of Ballyfin, a family-owned five-star country hotel in Ireland that was awarded three Michelin Keys in 2024 and named the best country hotel in Ireland and the United Kingdom by Travel & Leisure. CULINARY, BEVERAGE & SERVICE PHILOSOPHY: The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable. Leaders at The Lake are expected to champion standards of food, beverage, and service that are: • Chef- and craft-driven, not formulaic, • Technically excellent, yet warm and human ABOUT THE POSITION: The Director of Food & Beverage will partner closely with the General Manager and Executive Chef to deliver a cohesive, best-in-class dining and beverage program that exceeds member expectations while maintaining strong financial performance and operational discipline. The role requires a leader who excels at people development, service excellence, and cross-functional collaboration in a multi-venue, luxury environment KEY RESPONSIBILITIES: Food & Beverage Operations • Oversee all front-of-house food and beverage operations, including three restaurants, two bars, two private dining rooms, and events., • Ensure consistently exceptional service standards, hospitality culture, and member experience across all dining venues., • Establish, document, and enforce service standards, operating procedures, and best practices., • Partner with the Executive Chef to ensure seamless coordination between kitchen and service teams., • Lead the development and execution of wine, spirits, cocktail, and non-alcoholic beverage programs aligned with The Lake’s brand and member preferences., • Oversee wine cellar operations, cigar storage programs, inventory controls, and beverage sourcing strategies., • Develop and manage food and beverage budgets, including revenue forecasting, labor planning and management, cost controls, and inventory management., • Analyze performance metrics and implement strategies to improve margins, productivity, and profitability., • Partner with the General Manager and finance team on pricing strategies, financial reporting, and long-term planning. Leadership & Talent Development • Recruit, train, and lead a high-performing food and beverage leadership team, including restaurant managers, bar managers, and service supervisors., • Foster a culture of professionalism, accountability, warmth, and continuous improvement., • Provide coaching, mentorship, and performance management to build a deep and sustainable leadership bench., • Collaborate with the Membership Services Director and the Executive Chef to design compelling dining, beverage, and social programming for members., • Support private events, tastings, wine dinners, celebrations, and seasonal activations., • Play a central role in pre-opening planning, including outlet concept development, service design, staffing models, training programs, and operational readiness., • Participate in space planning, equipment selection and purchasing, POS systems, and vendor onboarding. General Manager CANDIDATE REQUIREMENTS: The Lake is seeking candidates who have the experience, leadership presence, and judgment to excel in a luxury, member-focused environment. Specific requirements include: · Professional experience: o 7+ years of food and beverage leadership experience at restaurants, luxury hotels or private clubs that have reputations for excellence across cuisine, beverage and service. o Experience with managing multiple sites and/or leading a significant private event business is a plus. o Proven success overseeing complex, multi-venue food and beverage programs with strong service and financial outcomes. o Deep knowledge of service standards, beverage programs, and front-of-house operations. o Strong financial and analytical skills, including labor management and cost controls. o Experience with pre-opening hospitality concepts strongly preferred. · Commitment to and demonstrated track record of excellence with Topography’s core values: o Drive: Brings an ownership mindset and holds themselves accountable for results. o Teamwork: Builds strong, collaborative teams and prioritizes collective success. o Empathy: Respects and seeks to understand diverse perspectives from colleagues and members. o Excellence: Maintains uncompromising standards in food, service, and leadership. o Integrity: Acts honestly, transparently, and ethically at all times. o Judgment: Makes thoughtful, effective decisions in complex and fast-paced environments. o Creativity: Approaches challenges with imagination, curiosity, and adaptability. o Positive Attitude: Leads with energy, optimism, and resilience. o Self-Awareness: Understands personal impact and continuously seeks growth. COMPENSATION: The Lake offers a competitive compensation package that includes a base salary, annual bonus and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer. Salary range is between $140,000-$150,000 +bonus. LOCATION: Chicago, IL

Minimum 3 years of experience as Sous Chef or Chef de Partie in a high-volume or fine-dining environment. Step into the role of acting chef during the Executive Chef’s absence, managing the full flow of service and kitchen leadership responsibilities. The Sous Chef will play a key leadership r

Armitage Alehouse is looking for a dedicated and experienced Full Time Sous Chef ($65,000-$80,000/year + Bonus Structure) to join our team!. Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to

Executive Chef experience in a full-service restaurant. Beatrix is Now Hiring an EXECUTIVE CHEF!. Lettuce Entertain You is looking for an EXECUTIVE CHEF with.

Job Description Salary: 100,000 - 130,000 / year based on experience Other Forms of Compensation: Relocation Assistance, Flexible Paid Time off, Benefits, 401K, Training Pay Grade: 16 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary The System Executive Chef provides system-wide culinary leadership across a major healthcare network in the Chicago market. This role drives culinary excellence by ensuring high-quality food, safety, consistency, and innovation across multiple hospitals and service lines. The Systems Executive Chef partners with operational leaders to enhance menus, manage costs, develop culinary talent, and deliver consistent, forward‑thinking food programs that support patient dining, retail operations, and catering services. Key Responsibilities • Lead and support culinary operations across multiple hospital campuses, including patient meal services, retail dining, physician/board meals, and catering., • Establish, monitor, and elevate culinary standards for food quality, consistency, and presentation across the system., • Recruit, coach, develop, and mentor Executive Chefs and broader culinary leadership teams., • Drive menu innovation, seasonal programming, and implementation of modern, on‑trend culinary concepts., • Promote health and wellness initiatives, sustainability practices, and responsible sourcing., • Oversee purchasing, inventory management, vendor partnerships, and food cost controls., • Utilize performance metrics to identify opportunities and lead continuous improvement initiatives., • Ensure full compliance with ServSafe, sanitation, safety, and all regulatory requirements., • Serve as the system’s culinary subject matter expert, clearly communicating menu strategies and standards., • Collaborate with system-level and campus-level leadership to support operational efficiency and financial performance targets.Preferred Qualifications, • Culinary degree preferred., • Bachelor’s degree in Food Service Management, Hospitality, or related field preferred., • 5+ years of progressive culinary leadership experience, including multi‑unit or system‑level oversight., • Healthcare or high‑volume contract foodservice experience strongly preferred., • Demonstrated ability to plan and execute large-scale catering and special events., • Strong leadership abilities with a focus on coaching and team development., • Deep knowledge of culinary trends, sanitation standards, food cost management, and presentation., • Proficiency in Microsoft Office and culinary or kitchen management systems., • Effective communication skills across all organizational levels., • ServSafe Certification required. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1515712 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Salary: 80,000 - 90,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: [[payGrade_obj]] Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary As a Bench Executive Chef in a healthcare environment, you will provide flexible, system‑wide culinary leadership across multiple hospitals within the network. In this role, you will step into Executive Chef responsibilities as needed to ensure operational stability, support transitions, and uphold culinary excellence. You will oversee kitchen operations, ensure a safe and sanitary work environment, lead production teams, and maintain high standards for food quality, presentation, and regulatory compliance. This bench role is ideal for a dynamic, hands‑on culinary leader who thrives in diverse settings and enjoys supporting multiple accounts. Key Responsibilities • Provide culinary leadership across various hospital kitchens, stepping into Executive Chef roles during vacancies, transitions, or operational needs., • Lead menu planning for regular and modified diets following established nutritional and regulatory guidelines., • Ensure consistent execution by following standardized recipes, portioning, presentation standards, and completing production worksheets and waste logs., • Taste and evaluate meals daily to maintain superior quality and consistency., • Train kitchen staff on food preparation techniques, safe food handling, equipment use, sanitation, and regulatory requirements., • Establish and maintain cleaning and preventive maintenance schedules for equipment and work areas; ensure team compliance., • Maintain inventory levels of food and supplies, adhering to budget guidelines while ensuring product availability., • Manage leftover food usage in accordance with company policies to minimize waste., • Ensure compliance with all federal, state, and local health and sanitation regulations, as validated by internal and third‑party audits., • Promote and follow all facility, departmental, and company safety policies, including occurrence reporting., • Participate in department meetings, staff development, and professional training as needed at each supported location.Preferred Qualifications, • Associate degree in Culinary Arts or equivalent professional experience., • 5+ years of progressive culinary or kitchen management experience (specific tenure may vary based on degree)., • Strong hands‑on chef experience; institutional and batch cooking experience strongly preferred., • Healthcare or high‑volume foodservice background highly desirable., • Catering and special events experience a plus., • Comprehensive knowledge of culinary and catering trends, quality standards, sanitation, production systems, food cost management, and presentation., • Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and general computer applications., • Willingness to participate in patient and client satisfaction initiatives. Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1516173 Morrison Healthcare AMY S MILLER [[req_classification]]

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Hilton Chicago/Oak Lawn in Oak Lawn, Il. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. • Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product., • Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate., • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner., • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality., • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations., • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations., • Assist in the creation and planning of menus and implement changes to continue to attract business., • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required., • Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction., • Prepare daily requisitions for supplies and food items for production., • Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items., • Check and control the proper storage of product and check portion control, to maintain qualify product., • Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc), • Must have knowledge of food and beverage preparation and service., • Promptly report all maintenance issues, • Properly receive and store food and other deliveries, • Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department., • Participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking., • Participate in physical inventories, • Guest Relations, • Be readily available/ approachable for all guests., • Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan., • Extend professionalism and courtesy to guests at all times., • Adhere to all applicable Company Standard Operating Procedures., • Be an enthusiastic, helpful and positive member of the team, • Be professional, responsible and mature in conduct and behavior, • Be understanding of, encouraging to and friendly with all co-workers, • Be self-motivated and use time wisely, • Maintain open line of communications with each department, • Communicate pertinent information, • Respond positively to new ideas, • Openly accept critical/developmental feedback, • Maintain effective communication through the use of meetings, memorandums, • Be available to help other departments in emergency situations, • Perform other assignments as directed by supervisor., • Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook., • Safety and Security Skills, • Properly handle and account for keys, • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Must possess basic computational ability., • Ability to read recipes and follow their instructions., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same., • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel, • environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,, • listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Requires finger dexterity to be able to operate office equipment., • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • Basic math skills are used frequently when handling cash or credit., • Problem-solving, reasoning, motivating, and training abilities are often used., • Salary-$80,000 to $90,000 based on experience and qualifications plus bonus potential Insurance: Medical, dental, vision insurance available for full-time employees and their families; Short-term and Long-term Disability Insurance; Supplemental Life Insurance; and Flexible Savings Account Retirement: After 6 months of employment, employees are eligible to enroll for 401k with up to a 5% company match Paid Time Off: Vacation Time - 80 hours on your first 3 years of service Paid Holidays: New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day Other benefits: Career Growth Opportunities/ Manager Training Program, Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Cell phone allowance, Access to our Talent team to help you reach your career goals.

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

Job Description Mora Oak Park in Oak Park, IL is looking for one executive chef to join our team. We are located on 201 Harrison Street. Our ideal candidate is self-driven, ambitious, and hard-working. We are an established, high-volume sushi and Asian fusion restaurant (85 seats) in Chicago seeking a hands-on Executive Chef to take full ownership of kitchen operations. We are in a rebuilding phase and need a leader who can stabilize the team, implement structure, and drive performance. This role is ideal for: • A current Executive Chef who wants more control and upside, • OR a strong Sous Chef ready to step into an Executive Chef role What You’ll Do • Lead all kitchen operations (sushi + hot line), • Hire, train, and develop a reliable team, • Take ownership of food quality and consistency, • Control food cost, inventory, and ordering, • Build schedules and manage labor efficiently, • Implement systems that improve speed and reduce stress, • Work directly with ownership on menu and profitability What We’re Looking For • Proven kitchen leadership experience (Exec Chef or strong Sous), • Ability to take control of a kitchen and stabilize it quickly, • Strong understanding of food cost and labor management, • Experience in high-volume service, • Sushi or Asian cuisine experience preferred, • Availability for nights and weekends Compensation Structure This role includes performance-based bonuses tied to results: • Food cost control, • Labor management, • Team stability and retention, • Overall restaurant performance Why This Role Is Different • Real ownership of the kitchen, • Opportunity to rebuild and shape the team, • Bonus structure that rewards performance, • Support from ownership during transition Apply Please send your resume and a brief introduction describing: • Your leadership style, • Experience managing kitchen costs, • Why you’re ready for this rol “We are looking for someone ready to step in immediately and take ownership of the kitchen.” I By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionWho We Are Fooda’s story began in 2011 when a group of office workers at a major logistics company in Chicago had a lunch problem. Nearby options were limited, and the team was spending too much time and money traveling to their favorite restaurants. They had an idea: bring Chicago’s local restaurant culture inside the office to sell food. It was an immediate hit. When they discovered people from other companies sneaking into their office, they knew they were on to something. Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in more than 45 cities with over 100 million meals served and continue to grow rapidly. Powered by proprietary technology and a network of 2,500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day.About Orange by Fooda Orange by Fooda is our premium food service offering, designed for organizations seeking a full-service café experience with elevated hospitality and culinary quality. Orange combines chef-driven menus, exceptional design, and operational excellence to create cafés that feel curated and distinctly local, the next evolution in corporate dining.Who We Are Looking For In the Director of Business Development role for Orange by Fooda, you will report to the Executive Vice President of Enterprise Sales and work within your assigned markets to build, manage, and close your own sales pipeline. In this individual contributor role you will be responsible for the full sales life cycle, including outbound prospecting, discovery, solution design, negotiation, and contract execution. The ideal candidate is a results-oriented, performance-driven “hunter” with a proven ability to generate net-new business, who can set and manage expectations internally and externally and has an extensive track record of success in a similar enterprise sales role. Key performance indicators for this role include consistent achievement of meeting and revenue targets through successful lead execution and account penetration. The average sales cycle typically ranges from 9–12 months and involves a complex sales process with multiple stakeholders.What You Will Be Doing • Own the entire enterprise sales process from prospecting, closing, and contract execution, • Manage, nurture, and grow relationships by interacting with and influencing senior-level, C-suite decision makers, • Advise enterprise-level customers on how to best realize the value of Orange by Fooda through strategic alignment, innovation, and scalable implementation, • Navigate a complex process with multiple stakeholders and ability to identify and access key decision makers, • Develop, write, and deliver compelling, value-based sales proposals aligned to client requirements, and respond to inbound RFPs, • Explore and develop potential partnerships with industry leaders to expand market presence, strengthen the Orange by Fooda brand, and accelerate deal velocityWho You Are, • 5+ years of successful enterprise sales experience with documented quota attainment, • Experience selling food services, workplace services, or hospitality solutions, • Must be a self-starter with the ability to generate your own opportunities through prospecting and outbound outreach, • Possess excellent communication and presentation skills with a proven record of building strong client relationships, • Demonstrated leadership experience in a team-based environment, • Proven ability to think and act both strategically and tactically, • Strong technical and writing skills related to RFP responses, proposals, and executive-level presentations, • Strong desire for customer satisfaction and long-term client successWhat We’ll Hook You Up With, • Competitive base salary, bonus plan, and stock options, based on experience, • Comprehensive health, dental, and vision plans, • 401(k) retirement plan with company match, • Paid maternity and parental leave benefits, • Flexible spending accounts, • Company-issued laptop, • Fully integrated sales tech stack: HubSpot, ZoomInfo, LinkedIn, and SDR support for outbound activity, • Daily subsidized lunch program (ours!)Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters, please. The base salary range for this role is $120,000–$150,000, dependent on factors including work experience, training, location, and skills. Powered by JazzHR K9iqbAYnGm

Job Description POSITION PURPOSE: The Hotel Catering Manager is responsible for planning, coordinating, and overseeing all catering and banquet services within a hotel. This role focuses on delivering high-quality food and beverage services for events such as weddings, conferences, meetings, and social functions while ensuring excellent guest satisfaction, efficient operations, and profitability. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 60% Responsible for representing the hotel through client engagement with making proposals and other external sales presentations to groups and prospective customers to solicit, explain, negotiate and close group and local catering business. Daily meets with and entertains customers, conducts property tours, participates in tradeshows, industry and community events to promote facilities and services and close deals. Has discretion and authority to negotiate contracts and commit company with customers and set establish agreements with vendors. 15% Manages all aspects of the customer relationship including drafting proposals and contracts, responding to customer inquiries, as well as organizing all other arrangements as they relate to social and corporate events ie: set-up and execution of social and corporate meetings, meals and special events. Directs and supervises meeting and/or catering logistics to catering and event services managers and other affected departments and team members responsible for event execution. 10% Provides guidance to Catering Managers, Banquets, and Kitchen to help ensure events are executed as planned. 5% Creative design of menus and events to maximize revenue and event experience. 5% Prepares and presents catering forecasts and wedding pace and other reports as required by Director of Sales & Marketing. 5% Coordinates with Sales & Marketing in formal planning for and execution of significant events at the hotel. SPECIFIC REQUIREMENTS: In addition to the 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 management based upon the particular requirements of the company. * Supervise all aspects of event operations, ensuring flawless execution. * Develop team members through coaching, performance evaluations, and training. * Coordinate weekly meetings with staff to troubleshoot and review events. * Ensure adherence to service standards and guest satisfaction metrics. * Actively solicit and secure new business, including corporate, social, and wedding events. * Optimize space utilization and manage function space allocation to maximize revenue. * Work with Sales & Marketing and Revenue teams to develop event pricing strategies for related market segments and forecasting. * Lead sales activities, including responding to inquiries, managing leads, and driving event conversions. * Build and maintain relationships with key accounts, event planners, and stakeholders. * Work with Director of Banquet Operations and Executive Chef to monitor and manage Banquet and Food & Beverage expenses and revenues. * Liaise with department heads such as Chefs, Banquet Managers, and Front Office Manager to ensure smooth execution of all Catering events. * Oversee audio-visual requirements and ensure all logistical aspects of the event are handled efficiently. * Prepare reports on booking pace, forecasting, month-end analysis, and other relevant metrics, when needed. * Ensure team and relevant operating departments are kept up to date with competitor activities and provide insights on the market when required. * Ensure compliance with safety and sanitation standards. * Ensure all event documentation is accurate and up-to-date, including contracts, proposals, and function sheets. * Maintain an effective trace and follow-up system for client communication. * Implement standards for space management to avoid conflicts in event setup and breakdown times. * Establish and maintain strong working relationships with clients to ensure repeat business. * Address and resolve any complaints or issues arising from events. * Conduct pre-event and post-event meetings with clients to ensure satisfaction and opportunities for future bookings. QUALIFICATION REQUIREMENTS * 3+ years of experience in the catering industry * Strong Delphi knowledge * Strong social tables expertise * Strong analytical skills, with experience in data-driven decision-making and KPI tracking. * Excellent written and verbal communication skills, with experience in content creation and storytelling. * Words Per Minute typing of 60 * Ability to manage multiple projects simultaneously in a fast-paced environment. * Leadership and team-building abilities * Return all phone calls on the same day and demonstrate timeliness in getting proposals to client. * Always maintain a professional image in appearance/attire and conduct when dealing with meeting planner and hotel employees. * Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting techniques. * Strong computer skills including Excel, PowerPoint, Word. * Ability to work under pressure and deal with stressful situations during busy periods. * Interpersonal skills to provide overall guest satisfaction. OTHER: Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. ORGANIZATIONAL RELATIONSHIPS Directly reporting to this position (titles): Director of Sales & Marketing. EDUCATION Bachelor’s Degree or equivalent work experience required. EXPERIENCE * A minimum 3 years of previous experience in a hotel sales office, preferably in a 4-5 star hotel. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Answer, report to, and follow instructions from Bakery Operations Manager, Baking & Pastry Director, Executive Chef, or other leadership. Full Time Lamination/Viennoiserie Baker ($22-$24/hour). This is a morning position with the shift being 5AM-2PM CT at the Hogsalt Bakery.

The Line Cook is required to set up, maintain, and execute menu items as directed by the Executive Chef and the Sous Chefs (“Chefs). Overview: The Line Cook’s role will be to possess exemplary cooking skills and maintain a well-organized station and mise en place. The restaurant is a spa

The Sous Chef will work closely with the Chef de Cuisine and Executive Chef to ensure consistent execution of the menu, uphold operational systems, and drive continuous development within the kitchen. We are seeking a highly skilled and disciplined Sous Chef to lead and execute our evening service o

Collaborate with specialty chefs on menu items—for example, working with pastry chefs to design an innovative, appealing, and complementary dessert menu. Chef De Cuisne at Ballyhoo Hospitality supports the Executive Chef in leading all aspects of kitchen operations while cultivating hospitalit

Executive Chef Needed for Upscale Restaurant in the Western Suburbs of Chicago and downtown!. At least 2 years of CURRENT Chef experience.

Report shortages, discrepancies, or quality concerns to the Executive Chef immediately. Review daily prep lists and assist the Executive Chef in prioritizing prep tasks for restaurant service and events. Communicate effectively with the Executive Chef, Catering Director, Food & Beverage Manager, and

Set up side host station with all items needed for shift. Overview of position: The host provides exceptional & hospitable service to all guests in the restaurant. The Host will report to the General Manager and Managers (“Managers”) and, at times, the Executive Chef and Sous Chefs (&ldq

Apolonia Restaurant, Chef Stephen Gillanders’ (of S. Sous Chef to join its team!. Assisting the Executive Chef staff training and further education.

Reports to: Chef de Cuisine, Executive Chef, Ownership. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Minimum 2 years of experience as a Sous Chef or other kitchen leadership position

OFFSITE CATERING CHEF / EVENT CHEF (HOULRY). EVENTS SOUS CHEF AND EXECUTIVE CHEF OF CATERING & EVENTS. With assistance, able to perform prep tasks assigned by the Executive Chef and managers in a timely fashion.

Executive Chef to join our talented team. Executive Chef at Ballyhoo Hospitality leads all aspects of kitchen operations while cultivating hospitality driven culture. The Executive Chef is responsible for overseeing kitchen operations, developing innovative menus, and creating consistency in each an

FINE DINING, ITALIAN CUISINE RESTAURANT OPENING IN THE MIDWEST UNITED STATES.A Midwest, independent group will be opening a stunningly warm restaurant that will be serving lunch and dinner.Dinner check average of $140,000+ pp.Food will be authentic Italian, with contemporary touches.We will be makin

Trivoli Tavern is looking for a dedicated and experienced Full Time Sous Chef ($65,000-$80,000/year + Bonus Structure) to join our team!. Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to man

Executive Chef (Current & Future High-End Concepts). The Fifty/50 Group is seeking an experienced, detail-oriented Executive Chef to join our culinary leadership team. This role is ideal for a chef who thrives in polished, chef-driven environments and wants to be part of a stable, growing hospitalit

Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de Cuisine. Gingie | In partnership with Chef Brian Lockwood & Boka Restaurant Group. American restaurant — a celebration of the kitchens, mentors, and worlds that shaped Chef Brian's craft.

We are currently seeking a Sous Chef to join our opening leadership team. Work closely with the CDC and Executive Chef to execute our. Chef Stephen Gillanders, known for globally inspired cuisine and refined, approachable dining.

The Executive Chef will coach and develop the Sous Chef to have an understanding of and ability to take on these responsibilities in their absence. The Executive Chef is responsible for the successful management of a restaurant’s kitchen. Our Executive Chef will demonstrate exceptional leaders

Capable of consistently developing all kitchen positions (Sous Chefs, Pastry Chefs, Line Cooks, Prep Cooks,. The Executive Chef leads by example and continually instructs all team members to exceed performance. Job Title: Executive Chef .

Continually working through R&D process with the Executive Chef to further dishes on the menu . Sushi Chef, preferably in a high-volume Japanese restaurant. Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chef

Job Description We are a restaurant group born right here in the Midwest. Led by a Michelin Star Celebrity Chef. Whose focus is not to disregard tradition, but open a bold chapter in fine dining. That changes the focus to a global lens that fuses flavors from across the world. We are seeking an Executive Chef with a passion for Italian cuisine. To lead a high-volume, fine dining Italian restaurant in the Chicago area. We offer above-average compensation and a full benefit package. We create an over-the-top dining experience for our guests. Let's talk soon! Restaurant Executive Chef Responsibilities • Staffing and Performance Management, • Effective communication skills, • Accountability, • Mentoring and Development, • Purchasing and Receiving, • 5+ years Executive Chef experience in fine dining, • Ability to lead by example with strong attention to detail, • Ability to thrive in a chef-driven environment with established systems, • Skilled in leading and developing one's team, • Above average compensation, • Benefits-Medical, Dental, and Eyecare with employer contribution, • Achievable Bonus $$$$, • 2 weeks in the first year of vacation, • Growth-Ground-level opportunity

Job Description Salary: $80,000 - $93,000 Other Forms of Compensation: Full benefits including health, dental, vision insurance, and 401K At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef at University of Chicago. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards., • Complete and implement daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and monitor actual financial results., • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education 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. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed 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: 1509566 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Salary: 75,000 - 85,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, training Pay Grade: [[payGrade_obj]] Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary As the Executive Chef in a healthcare setting, you will lead all kitchen operations while ensuring a safe, sanitary environment for staff and patients. You will oversee meal preparation in alignment with corporate programs, nutritional standards, and regulatory guidelines. This is an excellent opportunity for a dynamic culinary professional with strong leadership skills and healthcare experience. Key Responsibilities • Menu Planning: Develop and implement regular and modified menus according to established nutritional and regulatory guidelines., • Recipe & Quality Control: Follow standardized recipes, portioning, and presentation standards; utilize daily production worksheets and waste logs; taste meals to ensure quality., • Staff Training & Leadership: Train kitchen staff on food preparation, safe handling, equipment operation, and sanitation practices based on company and healthcare standards., • Sanitation & Maintenance: Establish and enforce cleaning and maintenance schedules for equipment, storage, and work areas; ensure compliance by kitchen staff., • Inventory Management: Maintain food and non-food supply inventory within budget guidelines while ensuring product availability., • Food Utilization: Make decisions regarding leftover food products in accordance with company guidelines., • Regulatory Compliance: Comply with federal, state, and local health regulations and sanitation procedures; maintain audit readiness for health department and third-party inspections., • Safety & Reporting: Follow facility and company safety policies, including occurrence reporting., • Professional Development: Participate in departmental meetings, staff development, and client satisfaction programs.Preferred Qualifications, • Education: Associate’s degree or equivalent experience., • Experience: Minimum 3 years as an Executive Chef, with at least 5+ years of progressive culinary/kitchen management experience., • Healthcare Experience: Previous experience in healthcare food service required., • Skills & Expertise:, • Hands-on chef experience, • Institutional and batch cooking experience, • Extensive catering experience (a plus), • High-volume, complex foodservice operations experience, • Comprehensive knowledge of food and catering trends, quality standards, production, sanitation, cost controls, and presentation, • Technical Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1497703 Morrison Healthcare AMY S MILLER [[req_classification]]

Job DescriptionLooking for an experienced hotel executive chef for a for a 4 star hotel in the city. Candidates must have union employee management experience, who can role up their sleeves and cook their butt off while leading a team. Great overall package with creativity!

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Oversee day-to-day BOH operations in Chicago/ORD., • Learn and teach Butler’s ordering and inventory systems, • Supervise production staff within the kitchens, • Open new restaurants and build teams ranging up to 40-50 members, • Monitor P&L, COGS to hit targets, approximately 5-7 million per year, • Maintain kitchen SOPs for a clean & efficient workplace, • Comply with all food safety and sanitation guidelines, • 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role., • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR ji7hhvBmP1