Head chef jobs in Illinois

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

Job Description Chef Position An established North Shore upscale restaurant, gourmet market is seeking a Head Chef. The restaurant focuses on classic French bistro dishes and refreshing Italian trattoria fare while the market has wonderful international prepared foods, soups, sauces, pastas, breads, pastries, wine, cheese and more. Our menu is composed of signature dishes and customer favorites but the new chef will be able to with desire to create interesting specials and expand on many dishes if needed. We do have a library of recipes to learn and follow from Convito’s founder, and this is a large portion of the daily work. It is a great opportunity to manage a scratch kitchen while providing delicious and interesting food for our customers. Salary & Benefits Negotiable salary, depending on experience and hours. Medical, dental insurance and no late hours usually past 10pm. Open 7 days a week, closed 5 major holidays. Expected to work long hours preceding holidays and over 50+ hours per week sometimes more. 2 weeks paid vacation. Expectations & Skills Required • Culinary degree a plus, • 3 to 5 years' experience as a Chef or Sous Chef managing a scratch kitchen, • Training and supervisory experience a must (our kitchen 10-15 staff members), • Authentic regional Italian and/or French cooking experience a plus, • Excellent organizational skills, flexibility with work schedule, • Attention to detail, food quality & ingredients, • Knowledge of food & administrative costs in a kitchen as well as inventory control, • Ability to work within a budget, • Leadership skills to motivate & supervise employees, • Optimistic, energetic attitude with great communication skills, • Ensure and manage a clean, neat organized kitchen, • Respect for longtime kitchen employees and ability to work with all different levels of skill, • Kitchen Spanish or bilingual a plus The Chef must have the ability to work in every capacity in the kitchen, whether it is prepping, working on the line, expediting, problem solving, overseeing equipment, schedule, ordering, food cost, receiving product, organizing the kitchen, scrutinizing invoices, hiring staff, cleaning and more. We expect the Chef to work well under pressure (we have an outdoor cafe in the summer, and produce food for catering events from time to time and have busy weekends and sudden bursts of customers). The right candidate will have a positive mental attitude and ability to work to help ensure all our guests can't wait to come back for their next meal. The Chef will work with the Owner on the menus and carry out the brand & concept (which has been in place since 1980), however will have capacity to create and improve. We change our printed café menus twice a year for seasonal changes, keeping customer favorites and signature dishes all year. We are seeking someone with creative skills to implement and pull from prior recipes of our specials or develop new ones every day for the cafe as well as the market prepared food to go. If we promote from within, we may need a line cook instead and the same applies to above but less hours. THANKS! Company DescriptionGourmet prepared food market, French and Italian restaurant, wine shop, catering, outdoor cafe, full bar, wine shop, bakery and more.Gourmet prepared food market, French and Italian restaurant, wine shop, catering, outdoor cafe, full bar, wine shop, bakery and more.

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

Job Description Join Our Team as a Sous Chef at Destination Roadhouse Supperclub! Are you passionate about crafting delicious meals and creating memorable dining experiences? Destination Roadhouse Supperclub is looking for a talented Sous Chef to join our team and bring their culinary expertise to our cozy and welcoming supperclub. With a menu featuring mouthwatering chicken, fish, and steaks, we pride ourselves on providing a warm, inviting atmosphere where guests feel right at home. About Us: Destination Roadhouse Supperclub is more than just a dining spot—it’s a place where guests come to relax, indulge, and enjoy the perfect blend of comfort and flavor. Known for our comfy, cozy vibe and expertly prepared menu, we’re a destination for food lovers who appreciate quality and care in every bite. What You’ll Do: As our Sous Chef, you’ll play a vital role in ensuring our kitchen runs smoothly and our dishes meet the highest standards. Your responsibilities will include: • Assisting the Head Chef in planning and preparing our signature dishes., • Supervising kitchen staff and ensuring efficient workflow during service., • Maintaining a clean, organized, and safe kitchen environment., • Monitoring food quality and presentation to ensure every plate delights our guests., • Collaborating with the team to create a positive and productive work atmosphere. What We’re Looking For: We’re seeking a team player with at least 1 year of experience in a similar role who is ready to bring their skills and creativity to our kitchen. Ideal candidates will have: • A strong passion for cooking and a keen eye for detail., • The ability to work in a fast-paced environment while maintaining quality., • Excellent communication and leadership skills to support the team., • Knowledge of food safety and sanitation standards. Why Join Us? While we don’t offer additional benefits at this time, what we do provide is an opportunity to be part of a close-knit team that values hard work, creativity, and a shared love for great food. At Destination Roadhouse Supperclub, you’ll have the chance to grow your skills and contribute to a dining experience that keeps our guests coming back for more. Our Culture and Values: We believe in creating a workplace where everyone feels valued and supported. At Destination Roadhouse Supperclub, we’re all about teamwork, respect, and a shared commitment to delivering exceptional food and service. If you’re looking for a place where your culinary talents will shine, this is it! Ready to Join Us? If you’re excited to take the next step in your culinary career, we’d love to hear from you! Apply today and let’s create something delicious together. 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.

Head Sushi Chef's Responsibilities:. Reporting directly to the Chef de Cuisine. Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef.

Job Description Line Cook – Hawksmoor Chicago Chicago is the historical powerhouse of American beef, and when Hawksmoor found out about an actual powerhouse building, it felt like fate. So, after years of dreaming, we’ve set out eyes on coming to Chicago. And we’ve found ourselves a home we cannot wait to settle into. The LaSalle Street Cable Car Powerhouse is a beautiful, designated landmark, initially opened in 1887, in the heyday of Chicago’s cable car system. We intend to do it justice by restoring the original features to their former glory and, at the same time, breathe new life into the space. Reporting to the Head Chef, we’re looking for a brand-new Line Cook to join our team and open our second international restaurant in Chicago. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. Key responsibilities of the role include: • To be responsible for your section in the kitchen, including, but not exclusively: • Food quality and consistency, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when working on a section. • A good understanding of: • Product, • Company recipes (which must be followed exactly) • Liaising with Sous Chefs To be considered for the role you will have: • Experience working in some of the best kitchens in Chicago., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Professionalism and good communication skills. Salary, package and benefits all to be discussed at the interview. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Title: Line Cook/Food Prep Location: Hickory Hills Country Club Job Type: Full-Time/Part-Time Position Overview: We are seeking a dedicated and skilled Line Cook/Food Prep to join our dynamic kitchen team. The ideal candidate will be passionate about food, with experience in a fast-paced kitchen environment. You will work under the supervision of the head chef and will play a vital role in preparing, cooking, and presenting exceptional dishes that meet our high standards of quality and service. Key Responsibilities: • Assist in the preparation and cooking of various dishes according to recipes and standards., • Prepare and chop vegetables, meats, and other ingredients as needed for daily operations., • Maintain cleanliness and organization in food prep areas., • Cook menu items to order, ensuring proper timing and presentation., • Monitor food quality while preparing and after cooking; make necessary adjustments to meet standards., • Plate and garnish dishes according to restaurant guidelines., • Keep the workspace clean and organized, ensuring that all kitchen equipment is in good working condition., • Adhere to health and safety regulations, including proper food handling and sanitation practices., • Assist with inventory management by tracking stock and reporting shortages., • Work alongside other kitchen staff to ensure efficient and effective service during peak times., • Communicate effectively with the kitchen team and front-of-house staff to coordinate orders and timing. Qualifications: • Proven experience as a Line Cook, Food Prep, or similar role in a restaurant setting., • Knowledge of various cooking techniques, ingredients, equipment, and procedures., • Ability to work in a fast-paced environment and handle multiple tasks at once., • Strong attention to detail and a commitment to food safety and cleanliness., • Excellent teamwork and communication skills., • Flexibility to work various shifts, including nights, weekends, and holidays. Physical Requirements: • Ability to stand for extended periods, lift heavy objects (up to 50 lbs), and work in a hot environment. Benefits: • Competitive pay, • Employee discounts, • Opportunities for advancement and professional development How to Apply: If you are passionate about food and ready to take the next step in your culinary career, please send your resume and a brief cover letter. We look forward to hearing from you! Hickory Hills Country Club is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.**

Job Description Our ideal candidate is kind, positive, and works well with others. They also believe in quality, consistency and working in a clean, organized, kitchen. Major Responsibilities • To work as directed on station of assignment under Sous Chef., • Set up station properly and on time for each service period., • Make sure all food is prepared by recipes designated by the Sous Chef., • Make sure quality and quantity meets our standard., • Dishes are beautifully and consistently plated every single time, • Notify Sous Chef/Head Chef of any problems or complaints as when they arise., • Be able to work in another area when needed and take part in cross training when directed., • Be able to assist in same day preparation and advance preparation for another station as instructed by the Sous Chef/Head Chef., • Be able to come to any and all kitchen meetings while on shift., • Follow "clean as you go" policy and keep work area clean at all times., • All food items for storage must be covered, dated and labeled., • After service switch off and clean oven tops and work areas as well as all surfaces and floors, • Must have 3-5 years of kitchen experience., • Must be able to frequently carry up to 20 lbs., • Must be positive, collaborative and committed to healthy communication and quality work, • Will need a valid Food Handler Certification for this role.

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Health insurance, • Paid time off Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal from scratch approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts. We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star restaurant. Sushi by Scratch Restaurants: Chicago is seeking Head Sushi Chef candidate who has experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. Qualifications Preferred: • Supervisory experience (required), • Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 5 years experience working in a professional and hospitality driven restaurant., • Certified in all safety, sanitation and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time (minimum of 12 hours / day)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • All employees must maintain a neat, clean and well-groomed appearance professional appearance., • Ability to problem solve in live time., • Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team., • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Monthly review and understanding of P&L and yearly budget objectives., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Compensation Details • Compensation: $90,000 US to $110,000 US annually, • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Chateau Del Mar has been serving the community for over forty years and we are looking for a Dishwasher. This job requires transporting and cleaning cooking utensils and flatware in order to provide Head Chef, line-chefs, bus persons, and food servers with appropriate equipment for guests’ dining experience. This position is also responsible for cleaning the physical surroundings of the kitchen as well as food and beverage areas. JOB FUNCTIONS • Maintain the dish machine properly cleaned and filled with water per Chateau Del Mar standards., • Sort and wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand., • Clean kettles, tilt skillets, pots and pans efficiently, as support to the lead Head Chef/line-chefs., • Perform general/routine cleaning tasks using standard cleaning products as assigned by Banquet Manager to adhere to health standards., • Clean and dry foods to avoid slip/fall accidents., • Separate linen from other debris., • Ensure dishes are sanitized and available as needed., • Place clean dishes, utensils, and cooking equipment in storage areas., • De-tarnish/polish silver and copper., • Maintain proper placement/organization of pots, pans, dish dollies, glass racks, utensils, and linen., • Stock supplies such as food and utensils in serving stations, shelves, refrigerators, etc., • Sort and remove trash, placing it in designated pickup areas., • Works diligently to avoid breakage and loss., • Maintain safety standards set by Chateau Del Mar, at all times. Ensuring that any accidents and/or injuries are reported immediately to the Chef and/or immediate manager., • Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with our guests, vendors, co-workers, and management., • Perform additional duties as requested by the Chef/line-chefs JOB REQUIREMENTS • The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities., • Knowledge of service ware and how to maintain all in order to compliment guest experience., • Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal skills and positive attitude is a must., • Must be able to follow instructions, both verbally and written; excellent communication skills., • Must be professional in appearance and demeanor., • Must be able to work in a fast paced environment and under pressure., • Ability to work a flexible schedule that may include evenings, weekends and holidays EOE

Nettare is looking for a Pastry Chef to head up our morning cafe program.

The Head Chef directs the culinary team's daily activities in accordance with Eataly's policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Reports directly the Store Director and functionally to the Area Executive Chef. Coll

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in- command, he/she has a large amount of responsibility in the kitchen. The Sous Chef is responsible for planning and directing food preparation in kitchens. Prior Culinary Lead Cook Experience or Sous

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Job DescriptionSalary: $18hr to 25hr plus gratuities Position: Catering Event Cook Company: Hearty Boys Caterers Location: Off-site at venues througout Chicago Hearty Boys Caterers is hiring experienced Event Cooks for off-site catered events including weddings, private parties, and corporate functions. Events take place at venues such as the Chicago Cultural Center, Artifact Events, Fairlie, Salvage One, Greenhouse Loft, and more. Most shifts are on weekends, ideal for those seeking flexible weekend work Compensation: $18 - $24 per hour (based on experience), plus gratuities. Key Duties • Prepare and cook food for off-site events, ensuring quality and consistency, • Follow directions from the Head Chef and work as part of a team, • Maintain food safety standards and a clean work area, • Help load/unload equipment at event sites, • Stay organized and efficient in a fast-paced setting Requirements • 2+ year catering experience (off-site preferred), • Valid Cook County Food Handler Certificate, • Personal kitchen gear: jacket, hat, non-slip shoes, • Able to stand for long periods and lift 25+ lbs, • Reliable, punctual, professional, and detail-oriented, • Experience with cave cooking is a plus

Job DescriptionBenefits/Perks * * * Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionKITCHEN MANAGER Reports To: Head Chef & General Manager Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Qualifications: A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handlers certification (or must be willing to attain), A work place sexual harassment certificate

Job Description We’re hiring people to join our team as DOOR HOSTS / SECURITY STAFF! A Few of Our Security Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Gus’ Sip & Dip is a classic neighborhood tavern from award-winning Beverage Director Kevin Beary, featuring more than 30 familiar cocktails made with carefully selected spirits with an assortment of elevated classic tavern food favorites by Lettuce Chef Partner Bob Brosky. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify SECURITY STAFF JOB DESCRIPTION Door Host/Security Staff are responsible for the initial, warm greeting of guests and for maintaining the safety of guests and employees, carding guests, escorting disruptive guests from the restaurant and monitoring restaurant crowds. Essential Functions • Greet guests with a warm, sincere smile, • Enter guest information to the waitlist and communicate the wait process, • Maintain safety of guests and employees and card guests entering the restaurant, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Ability to multi-task calmly and effectively in a busy, stressful environment, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ensure the overall guest experience exceeds expectations and anticipate guests’ needs, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Follow carding/identification guidelines, according to state and restaurant specifications, • Determine accurate wait times and communicate to Managers and Hosts, • Organize lines outside of the restaurant and cordially inform guests of any wait time, • Immediately communicate any issues with questionable guest behavior, lines, wait times, special needs, etc. to Management, • Serve as backup to Management with handling any guest issues, disruptive or unruly guests, • Maintain an accurate head count of guests who enter the facility, • Ensure that all pathways and fire exits are clear at all times, • Proficiency in the use and operation of all necessary tools and equipment, including radio equipment, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

Job DescriptionBenefits: • Competitive salary, • Wellness resources, • Dental insurance, • Paid time off We are looking for an experienced and polished Bartender to execute all front of house service at our intimate 10-seat Sushi Bar. As the only FOH member in the room, this roles primary focus is to provide each step of service to ensure exceptional dining experiences to our guests; while managing sake pairings, Japanese whiskey pairings, and a la carte beverage service. Responsibilities This role is dynamic and includes all aspects of Front of House service, not limited to: Being the point of contact for all guest needs during the omakase-style dining experience, while always coordinating with the Chef to ensure timely and efficient service. This includes welcoming guests into the space according to the policies and procedures outlined by Sushi by Scratch Restaurants, explaining all beverage options, taking beverage orders, preparing and serving all beverages, executing beverage pairings, continuous guest service touch points during the omakase, and assisting the Chefs with any guest service needs. Provide fine dining service that is focused on storytelling and product knowledge, rooted in genuine hospitality and respect for craft Design and execute seasonal cocktail menus, with non-alcoholic options, and the development of beverage pairings, that all reflect Japanese influence, while being in accordance with all local/state liquor laws Oversee all daily bar setup, prep, cleanliness, and closing procedures according to set policies and procedures Manage and be responsible for all guest payment collection during checkouts, with attention to detail, accuracy, and gracious hospitality Interacting with guests and team members with warmth and professionalism. The ability to Host in our lounge, when required by Management What We Offer: Competitive Livable Compensation Daily Team Meals Quarterly Restaurant Group Dining Stipend, after 60 days of employment Accrued PTO and Sick Paid Time Off Insurance Options (Health, Dental, Vision, Life, Accident, Pet, etc..) Optional FSA, Commuter, and Dependent Care Deduction Options Referral Bonuses 401K Retirement Options with Employer Matching Continuing Education Stipend, after 1 year of employment Candidate Qualifications: Minimum of 2 years of experience as a bartender, sommelier, or fine dining waitstaff Priority will be given to candidates with Bartending/Sommelier/Beverage Service experience in Japanese concepts, with knowledgeable of sake and Japanese whiskeys. Passion for Hospitality and the ability to provide thoughtful, accurate, and precise service while creating lasting memories for our guests Warm and Professional communication and leadership skills. Are a reliable, flexible team player willing to learn and adapt to new situations Have open FULL TIME availability to work nights and weekends, including Holidays from 1pm-Close. Overtime may be required. Possess the legal ability to work with alcohol including valid all state/locally required alcohol certifications

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description We are seeking a talented and passionate Head Chef to lead our culinary team. The ideal candidate will possess a strong background in the food industry, showcasing exceptional skills in menu planning, food production, and food service management. As the Head Chef, you will be responsible for working behind the line, consistency in preparation, maintaining high standards of food safety, and ensuring a seamless dining experience for our guests. Duties • Oversee all kitchen operations, ensuring quality and consistency in food preparation and presentation., • Develop and design seasonal menus that reflect current trends and customer preferences., • Manage inventory control to minimize waste while ensuring the availability of fresh ingredients., • Supervise kitchen staff, providing training and guidance to foster a collaborative and efficient work environment., • Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen., • Collaborate with catering teams to plan and execute special events or private functions., • Proven experience as a Head Chef or in a similar leadership role within the culinary field., • Strong understanding of food safety regulations and best practices in food handling., • Demonstrated expertise in menu planning, catering, and food service management., • Excellent leadership skills with the ability to motivate and inspire a diverse team., • Proficiency in inventory control practices to effectively manage kitchen supplies. Job Type: Full-time Pay: $68,000.00 - $75,000.00 per year

Job DescriptionAbout Us: Lennons is a globally inspired small plates restaurant celebrating bold flavors and culinary creativity from around the world. Our kitchen is the heart of our operation, where passion, precision, and teamwork come together to create memorable dining experiences. Job Description: Were looking for a skilled, motivated Line Cook to join our back-of-house team. At Lennons, youll work with high-quality ingredients, a globally influenced menu, and a collaborative kitchen culture. This is an exciting opportunity for cooks who love working with diverse cuisines and want to grow in a dynamic environmen Benefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Salary: $60,000-65,000 The Sous Chef is based out of South/South Central, IL and will travel 100% of the time Region: this Sous Chef supports 9 different healthcare accounts in Southern IL and potentially 4 in Northeastern WI Schedule: Based on business needs - shifts between 6a and 6p, primarily M - F 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 Traveling/Regional Sous Chef Are you passionate about culinary arts and ready to take your career to the next level? We are seeking a talented and dedicated Sous Chef to join our dynamic team, supporting our healthcare clients in the Southern Illinois region. In this role, you will work closely with our Head Chefs and Directors of Dining to create exceptional dishes, maintain high standards of food quality, and ensure smooth kitchen operations. You will also help train our already amazing associates, assist with catering functions and support our retail cafe programs. If you thrive in a fast-paced, ever-changing environment and have a knack for leadership, we want to hear from you! Join us in delivering unforgettable dining experiences to our patients and guests. Key Responsibilities: • 100% Regional Travel within our Southern IL market (ex: Springfield, Effingham, Mattoon, Pana, Litchfield). Occassionally assisting in Northeastern WI., • Assists the Executive Chefs/Directors with managing food and labor cost for the accounts, • Assists the Executive Chefs/Directors with planning and creating menus, • Produces and executes catering events, • Based in Southern IL for proximity to territory/region, • A.S. or equivalent experience, • Progressive culinary/kitchen management experience, • High volume, complex foodservice operations experience, preferably in healthcare or higher education, • Institutional and batch cooking experiences helpful, • Catering experience a plus, • A focus on food quality, production, sanitation, cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities 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 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: 1445851 Morrison Healthcare STACEY MOONEY [[req_classification]]