Kitchen manager jobs in Illinois

Overview Under the supervision of the Assistant Manager, RRC, ensures the security of the Federal Bureau of Prison (FBOP) Residential Reentry Center (RRC). Oversees the residents' movement in and out of the facility and ensures the accountability of home confinement residents. Qualifications Certifications: • Driver's License - Illinois Secretary of State (ILSOS), • Basic Life Support (BLS) within 30 days - American Heart Association (AHA), • Use of usual and customary equipment used to perform essential functions of the position Upon Hire Work Experience: Related field Other Requirements Good verbal and written communication skills Basic computer skills Good customer service skills Good problem-solving skills Ability to tactfully confront issues of stigma of incarceration Ability to deescalate volatile situations Ability to work compassionately and empathetically with criminal population Responsibilities Main Function – Ensure security of the facility and the residents • Oversees the proper sign-in and sign-out procedure for all residents approved for movement., • Contacts residents on authorized movement or home confinement to confirm whereabouts., • Walks through facility to check on residents and complete a count of residents., • Conducts random search of residents’ rooms to check for contraband and cleanliness., • Conducts random search of residents’ vehicles to check for contraband., • Monitors the security cameras to ensure only authorized persons are present., • Checks in all visitors with compliance of the resident visitation policy., • Completes pat-down searches on residents., • Monitors and logs residents’ behavior during each shift.Main Function – Complies with Federal Bureau of Prisons Standard of Work, • Conducts random urinalyses with residents to screen for drug or alcohol use., • Oversees residents’ use of medication that is required to be locked up for safety., • Provides new residents with a facility orientation, tour, and fills out accommodating documentation properly., • Follows all universal precautions and infection control protocols., • Abides by all confidentiality requirements.Main Function – Ensure the general upkeep of the RRC facility and communication with staff, • Recognizes and reports all potential safety and maintenance issues to the appropriate parties., • Performs walk-through of the entire facility and outside of the facility to note any problem areas., • Supervises clients’ performance of housekeeping responsibilities., • Maintains food articles and kitchen area in compliance with public health protocol., • Provides transportation in agency vehicle to residents for work, school, medical, and other appointments. About Us Find it here. Discover the job, the career, the purpose you were meant for. At Carle Health, we're committed to fostering a workplace where every team member feels valued, respected and empowered, where passion and purpose come together to positively impact the lives of our patients and our communities. Find it all at Carle Health. Our nearly 17,000 team members and providers work together to support patient care across central and southeastern Illinois. We’ve grown to include eight, award-winning hospitals and a multispecialty provider group with more than 1,500 doctors and advanced practice providers. We’re developing the next generation of providers and healthcare professionals through Carle Illinois College of Medicine, the world’s first engineering-based medical school, and Methodist College. Carle BroMenn Medical Center, Carle Foundation Hospital, Carle Health Methodist Hospital, Carle Health Proctor Hospital, Carle Health Pekin Hospital, and Carle Hoopeston Regional Health Center hold Magnet® designations, the nation’s highest honor for nursing care. We offer opportunities in several communities throughout central Illinois with potential for growth and life-long careers at Carle Health. We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. Carle Health participates in E-Verify and may provide the Social Security Administration and, if necessary, the Department of Homeland Security with information from each new employee's Form I-9 to confirm work authorization. | For more information: human.resources@carle.com. Compensation and Benefits The compensation range for this position is $20.1per hour - $20.1per hour. This represents a good faith minimum and maximum range for the role at the time of posting by Carle Health. The actual compensation offered a candidate will be dependent on a variety of factors including, but not limited to, the candidate’s experience, qualifications, location, training, licenses, shifts worked and compensation model. Carle Health offers a comprehensive benefits package for team members and providers. To learn more visit careers.carlehealth.org/benefits.

Job DescriptionAre you a passionate leader with a knack for providing exceptional customer service? Do you thrive in a fast-paced environment and enjoy working in the hospitality industry? Look no further! The White Chocolate Grill in Naperville, IL is currently seeking a talented and experienced Service Manager to join our team. Benefits: Employer Sponsored Medical, Dental, Vision Insurance Paid Time Off Quarterly Bonus Program up to 10% of Salary Company Sponsored growth and education work trips Growth potential and GM track Company Overview: The White Chocolate Grill is a renowned restaurant known for its upscale casual dining experience, delectable American cuisine, and warm, inviting atmosphere. Our dedication to providing exceptional service and using high-quality ingredients has made us a favorite among locals and visitors alike. We believe in creating memorable dining experiences for our guests and are committed to delivering top-notch service. Job Responsibilities: As the Service Manager, you will play a crucial role in overseeing the day-to-day operations of our front-of-house team. Your primary responsibilities will include: 1. Leadership and Team Management: Supervising and motivating the service staff to deliver excellent customer service. Training and developing the team to ensure consistent service standards and adherence to company policies. Setting performance goals, providing feedback, and conducting performance evaluations. 1. Guest Satisfaction: Ensuring that guests receive a memorable dining experience by monitoring service quality and addressing any concerns or issues promptly. Responding to guest feedback and taking necessary actions to improve service standards. Collaborating with the kitchen team to ensure timely and accurate food delivery. 1. Operational Excellence: Managing daily restaurant operations, including opening and closing procedures, scheduling, and maintaining a clean and organized environment. Implementing and enforcing health and safety regulations to provide a safe dining experience for guests and employees. Monitoring inventory levels, ordering supplies, and managing costs to achieve financial targets. 1. Collaboration and Communication: Collaborating with other departments, such as the kitchen and bar, to ensure smooth coordination and efficient service flow. Maintaining open lines of communication with the management team and providing regular updates on restaurant operations. Qualifications and Requirements: Minimum of 3 years of experience in a supervisory role in the hospitality industry, preferably in a high-volume restaurant environment. Excellent leadership skills with the ability to inspire and motivate a diverse team. Strong customer service orientation with a genuine passion for exceeding guest expectations. Exceptional problem-solving and decision-making abilities, especially in high-pressure situations. Excellent communication and interpersonal skills to effectively interact with guests, staff, and management. Proven organizational and time management skills to handle multiple priorities simultaneously. Proficiency in restaurant management software and point-of-sale systems. Must be available to work evenings, weekends, and holidays as required. Compensation details: 65000-72000 Yearly Salary PIeb0acbd6e72f-25405-40500812

Compensation Range $19.00 - $22.00 / hour Apply Today Hiring Immediately – Line Cook Please walk-in to interview with a manager on Monday to Thursday between 2:00pm-4:00pm at 2022 Spring Rd. Why Blanco? • Killer earning potential, • Benefits available when you work 25 hours per week – including medical, dental, & vision, • 35% dining discounts at all Fox Restaurant Concepts, • Additional discounts at The Cheesecake Factory and North Italia, • Flexible schedules, • Tuition reimbursement, • Opportunity for growth within our family of brands, • Get paid daily! We've partnered with Payactiv to offer team members more control over their earnings Who we are: Blanco is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Blanco is a casual escape from the everyday, where the glass is always seen as half full (of tequila, that is)! Our menu is a fresh twist on Mexican food favorites alongside creative margaritas that keep our guests coming back for more. We are hiring immediately! What you’ll do: • Must have 1+ year high-volume restaurant experience, • You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds., • You have an eye for detail and you’re comfortable working in a fast-paced environment, • Prepare food from scratch by following our recipes to produce consistent results, • Cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers and other kitchen equipment, • Follow all food safety and sanitation standards. Work clean., • Perform calmly and effectively in a high-volume environment, • Availability to work weekends and some holidays, • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity Employer. Proof of eligibility to work in the United States is required. To notify of a non-compliant job posting, please send a notice to HRCommunications@foxrc.com

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Facilities Tech for the Postcard Cabins Starved Rock Ottawa, IL. Job Purpose: The Maintenance 1 is responsible for maintaining the overall operation of the maintenance department and the appearance and working order of the hotel, and is responsible for the administration of the company’s maintenance and life safety programs to include purchasing, preventative maintenance, equipment repairs, hotel security and life safety and supervision of the maintenance department. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. • Ensure customer satisfaction at all times, modeling and adhering to the Guest Service Standards, • Ensure compliance with all company, state, local and federal policies/guidelines pertaining to the maintenance of a clean, safe environment for associates, guests and vendors., • Ensure proper operations of the hotel’s equipment and systems, to include life safety, telecommunications, key control, HVAC, plumbing, mechanical, electrical, pool, kitchen equipment, laundry equipment and any other related systems and equipment., • Ensure maintenance request orders are handled in a prompt and courteous manner including logging and follow up., • Communicate with Assistant General Manager, OM and/or General Manager on a regular basis regarding the specific and overall condition of the building structure(s), related systems., • Supervise any external contractors who may be employed by the hotel to carry out maintenance work., • Adheres to all work rules, procedures and policies established by the company. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Most tasks are performed in a team environment There is no direct supervision., • Requires good communication skills, both verbal and written., • Must possess basic computational ability., • Must possess basic computer skills., • Preferred knowledge of all types of mechanical equipment such as chillers, boilers, water softeners, and refrigeration equipment., • Preferred knowledge of plumbing and electrical systems, maintenance of records of power, water and fuel consumption., • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA Other: • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • Problem-solving, reasoning, motivating, and training abilities are often used., • Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: • Hourly Wage: $18.00, • 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 in 401k with up to 5% company match, • Paid Time Off: Vacation Time - 80 house on your first 3 years of service; Sick Time - 1 hour accrued per 30 hours workd, • Paid Holidays: New Year's Day, Labor Day, Thanksgiving, and Christmas Day, • Other benefits: Career Growth Opportunities/Manage 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 Description About the Role: As a Team Lead you will be responsible for leading a team on shift to create and execute an incredible customer experience at every touch point of their experience at Foxtrot. During a typical shift you will be flexing and moving about the store to meet the business needs. During peak times you might find yourself working in a position side by side with the team. As a part of your shift routines you will be deploying & coaching the team to meet the business & customer expectations. You will be trained in all areas and a Team Lead role is a great stepping stone to Assistant Store Manager. Be a Host: No matter where you are in the store you will be able to pause & connect with our customers - that might be a hello, a thank you or providing a recommendation and this will always be a priority to make that connection. Leader on Duty: Ability to set the tone for a shift while clearly communicating the expectations for the team & tasks to be completed. Create a positive environment that allows for feedback delivered with candor & care along with celebrating the wins. Take Action: Apply a practical approach, and good judgment to tasks & issues. As needed, comfortable taking on challenging situations & capable of reflecting on ways to improve next time. Cafe & Coffee: We take food & coffee seriously and you will be responsible for preparing & serving our cafe menu including working in the kitchen & on bar. You will receive full training as a Barista as a part of your role. Merchandising: Creating a visually appealing experience within the retail space that includes stocking, receiving organizing & resets in both front & back of the store. Inventory: Execute shift inventory tasks including identifying potential issues, taking the first step to root cause & problem solve the issue and communicate the actions and follow up to managers. eCommerce: Delivering a seamless & quick experience for our online customers through cafe pickup & delivery. The responsibilities and duties of this position described here are representative; this is not a comprehensive list and other duties may be assigned. Responsibilities: • Lead by example to create a welcoming and safe work environment for our people and customers. Educate and answer customer questions on Foxtrot products and store layout., • Ensure key business initiatives are offered for our customers., • Serve as a go-to for store team members, in the absence of a manager, to assist & escalate as needed., • Assist in training new store team members during their onboarding, to build a top-notch experience., • Delegate tasks & zones to store team members, including yourself, to ensure optimal operations on both in-store retail & delivery fulfillment, • Complete store opening & closing tasks in detail and with thoroughness, serving as a trusted key holder., • Previous supervisor or leadership experience, • Must be at least 21 in order to sell or handle alcohol, • Able to model and lead others to deliver exceptional experience to our customers., • Be able to make decisions and adjust to business needs in the absence of the Store Manager or Assistant Store Manager., • Outgoing and personable – enjoys interacting with customers., • Must be able to lift up to 40 pounds of boxes up and down stairs., • Strong communication skills (written and spoken)., • Passion for high-quality goods, especially in food and beverage., • Able to successfully complete Foxtrot’s Barista Certification & all other required certifications, • Punctual, dependable & reliable, with some weekend availability required. About Us & What We Offer At Foxtrot Market, our values guide everything we do, from creating a fair workplace to offering competitive pay and great benefits. Here’s a little more about our values and what we offer: Our Values: • Lead with Taste: We’re passionate about being the best., • Be a Shopkeeper & Host: We hold ourselves to high standards and take pride in what we do., • Create the Future: We’re all about growing our company, community, and supporting each other., • Enjoy & Share Joy: We believe in making even the smallest moments joyful. Along with competitive pay, here’s what else we offer: • Competitive hourly rates & pooled tips, • Weekly pay, • Holiday premium pay, • Paid time off (sick days and general use), • Referral bonus program, • Pre-tax commuter benefits (for transit and parking), • Opportunities for career growth and advancement, • Healthcare benefits (after 90 days for team members working 25+ hours a week), • Employee assistance program (free and available to you), • Daily perk: One free café drink every day (yes, even when you’re off!), • Discounts: 40% off coffee, café items, and prepared food; 25% off retail products *of course, certain program & eligibility rules apply We’re an Equal Employment Opportunity employer and are committed to building an inclusive and diverse team where everyone has the opportunity to thrive. When it comes to pay, we’re all about fairness and transparency. We’ve set competitive pay ranges for each role based on what the job requires, and how much experience you bring to the table. Plus, we’re always checking in to make sure everyone’s being treated fairly and equitably. Compensation details: 19-20.5 Hourly Wage PI4aa2b569e668-25405-40571992

Job DescriptionPosition Description The Retail Inventory Team Member plays a vital role in supporting Wally’s mission as The Home of the Great American Roadtrip by ensuring our store is fully stocked, organized, and guest-ready at all times. While this role focuses on retail inventory and merchandising, it is also a guest-facing position that contributes directly to our culture of exceptional service and hospitality. Retail Inventory Team Members are expected to be approachable, helpful, and engaged with guests while maintaining accurate and efficient inventory operations. This position is responsible for receiving shipments, stocking shelves, managing back stock, rotating merchandise, building displays, and maintaining accurate records using standard operating procedures — all while helping create a clean, welcoming, and easy-to-shop environment for every guest. Responsibilities and DutiesInventory Management Accurately receive, unpack, and stock incoming merchandise. Rotate stock following FIFO (First In, First Out) standards to ensure freshness. Conduct regular inventory counts and report discrepancies to the Inventory Lead or Manager. Maintain accurate records of stock levels and product movement. Retail Floor & Guest Readiness Stock shelves and displays promptly, ensuring products are neat, organized, and properly labeled. Replenish items in high-traffic areas to avoid out-of-stock situations for guests. Assist with merchandising and seasonal product resets. Ensure product presentation aligns with Wally’s brand standards and creates an inviting shopping experience. Maintain clean, safe, and attractive sales floors that support the cleanest-restroom and best-stop reputation of Wally’s. Be alert at all times for possible theft, communicate with loss prevention, provide aggressive hospitality when needed. Guest Service & Hospitality Greet guests when encountered on the sales floor and offer assistance proactively. Assist guests with product location, recommendations, or questions, walking them to items when appropriate. Demonstrate friendly, respectful, and professional behavior consistent with Wally’s hospitality standards. Support guest flow by helping maintain stocked, uncluttered aisles and easy-to-shop displays. Step in to support other guest-facing functions, including assisting at the cash wrap or directing guests, as needed and directed by leadership. Teamwork & Communication Communicate with managers, leads, and team members regarding low stock, damaged products, or supply issues. Assist other departments with supply needs when appropriate. Collaborate with Cashiers, Kitchen, Maintenance, and Loss Prevention to ensure smooth store operations and strong guest experiences. Share ideas for improving product availability, merchandising, and overall guest satisfaction. Safety & Compliance Follow all Wally’s safety procedures when handling, lifting, or moving inventory. Keep storage areas, stockrooms, and aisles clean, safe, and clutter-free. Immediately report damaged goods, safety hazards, or equipment issues. Other Duties Perform additional tasks as assigned by the Retail Lead or Manager. Uphold Wally’s values of hospitality, teamwork, professionalism, and excellence in all responsibilities. Position Requirements High school diploma or GED preferred; or up to one-month related experience or training Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Basic math and cash handling skills Must be able to work in a fast-paced environment. Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems using standard operating procedures. To perform this job successfully, an individual should have knowledge of Word Processing software and Spreadsheet software. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the team member is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Benefits Wally's Team Members receive the following benefits: • 401(k) with 5% match, • Company-paid medical option, • Dental / Vision, • Company-paid life insurance, • PTO, • Short-Term Disability (STD), • Long-Term Disability (LTD), • AD&D (Accidental Death & Dismemberment), • Health Savings Account (HSA), • Flexible Spending Account (FSA) DAY SHIFT 6 AM - 2PM 40 HOURS/WEEK

Job Description The Kitchen Manager/Chef & B oversees and directs daily culinary operations (Restaurant & Banquet operations), ensuring high food quality, safety, and efficiency while managing staff performance, scheduling, inventory reporting, and menu management. They report directly to the General Manager and are responsible for staffing and overseeing all kitchen staff, maintaining sanitation standards, and enhancing customer satisfaction through consistent, well-prepared dishes. Open availability needed. Full-Time. Must be available to work nights, mornings, weekends, and holidays. Compensation: $50,000 - $58,000 yearly Responsibilities: • Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations., • Operational Oversight: Supervising food production (Restaurant & Banquets), ensuring compliance with food safety regulations and quality control standards., • Inventory & Purchasing: Monitoring inventory levels, ordering supplies, and managing food waste., • Menu & Costs: Assisting with menu planning, testing recipes, and controlling food/labor costs., • Sanitation & Maintenance: Maintaining a clean and safe kitchen, ensuring equipment is in good working order. Qualifications: • Leadership: Ability to lead by example, motivate staff, and work under pressure., • Communication: Excellent interpersonal skills to coordinate between the kitchen and front-of-house staff (Restaurant & Banquet teams)., • Technical Cooking: Extensive knowledge of kitchen operations, cooking techniques, and recipe compliance., • Problem-Solving: Addressing customer complaints and resolving staff issues efficiently., • Must have a ServeSafe equivalent Certification, Food Handler license, and Allergen cert, • Must have current ServeSafe Equivalent Certification, Food handler license, and Allergen certificate. About Company Hilton was recently voted the #2 place to work! We love to have professional fun and find ways to make our guests' experiences exceed expectations. We like to work within our community whenever possible. Great travel benefits and cross-training opportunities.

Job Description At W&M Restaurants, we don’t just offer jobs — we create opportunities to thrive in a fun, inclusive, and community-driven environment. Whether you're starting your career or looking for a flexible role, we’re here to support your growth with competitive pay, hands-on training, and mentorship programs. Our vibrant workplace culture celebrates your achievements and values your individuality. Plus, we’re proud to give back — supporting local organizations, clubs, and sports teams, including over a decade of contributions to the Boys & Girls Club. Join a team that cares about your success and your community! We Offer the following: . FREE EMPLOYEE MEALS - Stay fueled with delicious meals on us every shift! Fast-track your career with our commitment to promote from within — your growth is our priority! Learn and grow through hands-on training and inspiring mentorship programs. Be celebrated for your hard work in a culture that values and rewards your contributions. Enjoy competitive pay that reflects your dedication and performance. Performance-Based Bonuses Meet store goals and metrics and earn bonuses that reward your impact and drive. Work When We Need You Most – Be ready to workday, mid, and night shifts – your flexibility helps us shine, and we reward it! Earn paid time off and recharge, with eligibility based on your location/state and role. Access to health care coverage to support your well-being and peace of mind. Employee Assistance Programs (EAP) - Get confidential support for life’s challenges — from mental health and financial advice to family care and more. Enjoy amazing perks like discounts on travel, entertainment, fitness, and more — because you deserve it! Free Uniform T-Shirts - Look great and feel comfortable with complimentary uniform tees at no extra cost to you! Premium Holiday Pay - Celebrate some of the holidays with extra earnings or paid time off — because your time is valuable, especially on special days. *Based on location/specific holidays and hours Assistant Restaurant General Manager job responsibilities. Essential Tasks: People Development (50%) • Lead with purpose: Be a role model for a positive, inclusive culture that makes both employees and guests feel welcome. • Build your dream team: Use modern recruiting tools to hire passionate Team Members and Shift Managers. • Launch careers: Host engaging new hire orientations and ensure smooth onboarding within 3 days., • Coach for success: Design personalized training plans with clear 90- and 180-day goals to help your team grow. • Stay connected: Hold meaningful one-on-one check-ins every 60 days to support development and career progress. • Smart scheduling: Collaborate with Shift Leads to create schedules that align with training goals and business needs. • Empower leadership: Guide Shift Leads to run shifts that promote growth and readiness for the next step. • Celebrate wins: Recognize achievements in creative, motivating ways., • Resolve with care: Address team concerns quickly and respectfully., • Grow careers: Conduct thoughtful annual reviews that reflect performance and future potential. Business Operations (30%) • Drive results: Help manage costs and implement smart solutions to meet operational goals., • Ensure excellence: Train your team to meet top standards in food safety, sanitation, and brand quality., • Lead the kitchen: Oversee food production and ensure every dish meets expectations., • Stay organized: Conduct inventory audits and maintain stock levels within budget., • Master the paperwork: Support daily operations with accurate banking, accounting, labor reports, and HR documentation. • Be the bridge: Communicate effectively with the home office to resolve any discrepancies. Customer Satisfaction (20%) • Create memorable moments: Deliver outstanding service that keeps guests coming back., • Turn challenges into loyalty: Resolve customer concerns with empathy and professionalism., • Be a local Leader: Promote the brand through community events and word-of-mouth. Job Requirements and Essential Functions: • High School Diploma or GED, College degree or equivalent Taco Bell/industry experience preferred, • 1-2 years supervisory experience in either a food service or retail environment, including Profit and Loss responsibility. • Accessibility to dependable and reliable transportation., • Excellent communication skills., • Dependable attendance and punctuality are a necessity., • Able to perform basic business math., • Basic Microsoft Office skills required., • Strong analytical and decision-making skills required., • Able to complete required online training and certification modules., • Physical dexterity required (the ability to move up to 45 lbs. from one area to another)., • Able to complete tasks that include stooping, pushing/pulling up to 20 lbs., • Able to tolerate standing, walking, bending, twisting, and stooping during 90% of shift time.

Job DescriptionBenefits: • Career Growth Opportunities, • Bonus based on performance, • Flexible schedule, • Paid time off General Manager Beef O Bradys (Champaign Location) Come join a winning team! Beef O Bradys Family Sports Pub & Arcade is seeking an experienced General Manager to lead our Champaign location. We are an award-winning, family-friendly sports restaurant known for great food, great sports, and a welcoming environment where guests feel like part of the family. If you are a strong leader who enjoys building teams, delivering exceptional guest experiences, and driving restaurant success, we would love to meet you. What Youll Do Our General Manager leads the restaurant by: • Recruiting, developing, and retaining outstanding team members, • Delivering exceptional guest experiences and high-quality food, • Maintaining a clean, safe, and welcoming environment, • Ensuring compliance with all food safety and responsible alcohol service standards, • Driving sales growth and community engagement, • Managing labor, food costs, and operational budgets, • Achieving or exceeding financial performance goals Qualifications • Eligible to work in the United States, • Minimum 2 years of management experience in a full-service casual dining restaurant, • 21 years of age or older, • Ability to work nights, weekends, and holidays, • Ability to stand, bend, and lift up to 60 pounds, • Comfortable working in a fast-paced kitchen environment with exposure to heat and equipment, • Food Manager Certification required (or ability to obtain) If youre passionate about hospitality, leadership, and building a great team culture, apply todaywe look forward to meeting you!

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification., • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match, • Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required. • Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods., • Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor., • Maintain the appropriate inventory of kitchen supplies, small wares, and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Ensure that all food is prepared, stored, and served according to Company standards and legal requirements., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service., • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations., • Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company., • Maintain employee satisfaction and engagement scores at or above the Company standard., • Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times., • Conduct and participate in department meetings, in-services, and pre-meal stand ups., • Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs., • Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals., • Work closely with the Community Sales team and community staff to market the community., • Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements., • Act as a manager on duty as required., • May perform other duties as needed and/or assigned. Qualifications • Five (5) or more years Culinary Experience in the hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must possess valid driver's license., • Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Food Service Director Job Number: 26-00621 Progress on your journey to success! ECLARO is currently recruiting for a Food Service Manager in the Chicago, IL area for one of our clients. ECLARO’s client is a leading provider of healthcare workforce software and solutions. If you’re up to the challenge, then take a chance at this rewarding opportunity! Position Overview: Manages Patient Meal Service food production, tray assembly, delivery / pick-up, which includes nourishment / unit supplies delivery to the patient floors and galley operations. Also, is responsible for kitchen sanitation required by regulatory agencies. Works with the Executive Chef on matters of menus and overall patient food quality. Exemplifies the Client mission, vision and values and acts in accordance with Client policies and procedures. Responsibilities: Manages the production, assembly and distribution process for patient meal service, patient nourishments, nursing unit supplies, and galley operations. Manages all staff assigned to patient meal service area. Assists with continued development of computerized systems within the department as part of the senior management team. Identifies and takes corrective action for patient satisfaction issues related to meal distribution. Manages daily and monthly documentation and reporting of patient service QC and QI as assigned using problem solving techniques. Works with Executive Chef to ensure that patient food quality meets department standards. Ensures that hospital and department policies, procedures and standards are maintained. Oversees that Central Kitchen in-services, performance appraisals, time and attendance records, counseling and disciplines for assigned employees and supervisors are accurate and completed within established deadlines. Prepares and submits department reports accurately within established deadlines. Demonstrates fiscal responsibility by effectively managing staffing and supply resources. Assists in the development of learning experiences for dietetic interns; acts as preceptor for internship rotations; acts as a role model for students by demonstrating professional competence. Collaborates well with the other units within Food and Nutrition Services and with other departments throughout the Medical Center Manager, Patient Meal Services / 2. Actively participates on the Food and Nutrition senior management team and attends and contributes to departmental meetings. Manages department projects as assigned. Supports and adheres to the Medical Center's Mission, Vision, and Values expressed by "ICARE " (Innovation, Collaboration, Accountability, Respect and Excellence). Required Qualifications: Baccalaureate Degree in Food and Nutrition, Food Systems Management, Hotel / Restaurant Management, or a related field. In lieu of a Bachelor's Degree, six years of directly related experience can be used for minimum qualification on education. Illinois Department of Public Health and City of Chicago Sanitation Certification required within three months of hire. Competent in computer use for managing food service operations. Self-directed, strong interpersonal skills, organizational skills, problem identification and solving, creative, manage stress effectively. Job Duration: 13 weeks to 3 months to hire Pay Rate: $65 / Hour If hired, you will enjoy the following ECLARO Benefits: 401k Retirement Savings Plan administered by Merrill Lynch Commuter Check Pretax Commuter Benefits Eligibility to purchase Medical, Dental & Vision Insurance through ECLARO If interested, you may contact: Claudine Pamaranglas Claudine.Pamaranglas@eclaro.com (332) 209-4547 Claudine Pamaranglas | LinkedIn Equal Opportunity Employer: ECLARO values diversity and does not discriminate based on Race, Color, Religion, Sex, Sexual Orientation, National Origin, Age, Genetic Information, Disability, Protected Veteran Status, or any other legally protected group status, in compliance with all applicable laws.

The Kitchen Manager is responsible for quality food production, budget management, controlling food and labor costs to meet budget, managing and maintaining café and catering menus and maintaining safety and sanitation standards. Being a Brand Ambassador, with excellent knowledge of and commi

Job Description Sbarro 700 E. Tri-State Toll Rd. South Holland, IL 60473 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Assists General Manager in achieving restaurant objectives, including assigning, directing and following up on activities of team members. Provides quality products in a clean and safe environment to every customer. Works with the General Manager to ensure compliance with all Company policies and procedures, federal, state and local laws and Company business standards. Also assists the General Manager with overall store operations. This position must be able to work and communicate effectively with the restaurant management team and the team members. Supervisory Responsibility Though this position does not provide direct supervision to others, job responsibilities may include providing functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures on their shifts, and may provide secondary supervision to team members under direction of or during the absence of the General Manager. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to team members. Ensures all Company food safety procedures are followed. Complies with all health / sanitation regulations. 1. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 1. Monitors tasks performed by team members to ensure product quality and guest satisfaction., 2. Monitors and follows up with team members regarding food preparation and Company procedures to minimize food cost. 1. Monitors labor usage against sales and takes corrective action where necessary., 2. Executes, trains and monitors proper cash control procedures., 3. Ensures proper training for team members through established training systems. Provides ongoing coaching to team members. 1. Assists General Manager in ensuring compliance with all other Company policies and procedures., 2. Assists General Manager with overall store operations, including, but not limited to, monitoring operational systems, profit and loss statements, inventory and employee scheduling. 1. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 1 or more years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Overview Villas of Holly Brook and Reflections Memory Care is a leading operator of assisted living, and memory care communities in 25 locations in Illinois, Indiana, and Florida. We are the residence of choice for more than 1,400 seniors, and the workplace of choice for more than 1,000 employees. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them continue making a difference in our world. Responsibilities Responsible for the day to day operations and staffing for the kitchen and dining venues of their community. -Responsibly manages and supervises all Dietary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. -Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. -Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations. -Assist Kitchen staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. -Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores. -Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times. -Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. -Interview and hire staff for the Dietary Services department. -Able to understand and maintain monthly and annual budgets for the Dietary Services department including producing written documentation of monthly spend on food, supplies, and labor. -Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. -Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs. -Maintain the appropriate inventory of kitchen supplies, small wares and table ware. -Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. -May perform other duties as assigned or requested. Qualifications -Two (2) or more years Dietary Experience in the hospitality industry preferred -High School Diploma or General Education Degree (GED) preferred -Strong organization and time management skills. -Able to resolve problems of dissatisfied customers and/or employees. -Certified Food Protection Manager or Food Safety and Sanitation Manager Certification as required by State or local law -Basic Computer skills – Microsoft word, Outlook, and Excel. Benefits Offered to full time staff -Medical, dental, vision insurance -Paid time off Accrue immediately! -Life Insurance paid by company -Short term Disability -Long term Disability -Accident Insurance -401k with match starting immediately upon hire Benefits for all staff -DailyPay © (Advanced pay product). Work today, Get paid tomorrow! -Discount meals while working: $3/meal Villas of Holly Brook, Reflections Memory Care and Villas of South Park are an equal opportunity employer.

Company Description The River Kitchen and Bar is a dynamic and welcoming drinking and dining destination located in the heart of Lakeview East in Chicago, IL. Known for exceptional service, great event spaces, and a commitment to quality, The River Kitchen and Bar offers a unique experience for guests. Our team is passionate about providing outstanding hospitality while fostering a collaborative and supportive work environment. Join us in creating memorable experiences for our community. Role Description The Assistant General Manager is a full-time, on-site role based in Chicago, IL. This role ensures smooth daily operations, including supervising staff, managing inventory, maintaining high standards of service, and fostering a positive guest experience. The Assistant General Manager will work closely with the leadership team to support business objectives, oversee training programs, ensure compliance with health and safety standards, and handle customer queries and concerns effectively. The AGM will be responsible for driving sales and cutting costs to achieve profitability , especially on the shifts they work. Additionally, this role involves scheduling, financial forecasting, and assisting with promotional initiatives to achieve operational success. Qualifications • Restaurant and Bar management skills, including staff supervision, inventory management, and daily operations oversight, • Customer service and conflict resolution skills to deliver a high-quality guest experience, • Experience in training staff to meet operational standards and maintain team efficiency, • Ability to analyze and manage budgets, financials, and sales forecasting, • Strong sales and social skills to fill seats and book events., • Strong Social Network to find staff and events., • Exceptional communication and leadership abilities to motivate a diverse team, • Understanding of health, safety, and compliance standards in the food service industry, • Previous experience in restaurant or hospitality management is a must., • Bachelors degree is a big plus; additional certifications in hospitality management or business are advantageous

Job Description Dave's Hot Chicken CP 1459 Rand Arlington Heights IL LLC Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary: The Assistant General Manager is responsible and accountable for all Restaurant activities while on duty. The Assistant General Manager will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Assistant General Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Position Summary: The Food & Beverage Manager is responsible for the overall leadership, execution, and financial performance of all food and beverage operations at Winnetka Golf Club, overseeing daily service, kitchen coordination, bar operations, events, and seasonal programming while maintaining high standards of food quality, service, cleanliness, safety, and guest satisfaction. This hands-on leadership role offers a unique opportunity to build and develop the food and beverage program largely from the ground up, with meaningful influence over menus, service models, systems, and team culture. The Food & Beverage Manager is also accountable for staff training and development, cost control, labor management, inventory, and compliance with all health, safety, and alcohol service regulations. Working closely with the General Manager and department leaders, this position is expected to drive revenue growth, improve operational efficiency, and establish a best-in-class food and beverage experience aligned with the Club’s standards and community-focused mission. Essential Duties and Responsibilities: • Develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined., • Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures., • Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts., • Establish and implement a cleaning and preventative maintenance program for appropriate fixtures, equipment, appliances, vehicles, etc., • Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases., • Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction., • Sell food and beverage services to potential outing clients/members, show facilities and assist in planning as needed. Develop promotional programs to improve dollars per round., • Ensure compliance with operating guidelines related to the R.A.M. or Tips programs. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol, and ADA requirements., • Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc., • Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations., • Assure the efficient and timely submission of all required operational, financial, budgetary and related reports., • Perform other duties as appropriate. Qualifications: • College degree preferred., • 5 years applicable functional, supervisory and/or management experience, preferably in the golf industry., • Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management., • Demonstrated quality written, verbal, and interpersonal communication skills., • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends., • Positive attitude, professional manner and appearance in all situations. Supervises: All food & beverage staff Expected Salary: $55,000-$70,000 Job Type: Full-time Benefits: • 401(k), • Dental insurance, • Employee discount, • Health insurance, • Paid time off, • Vision insurance

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.

Company Description Asia Live located at the Westfield Valley Fair Mall, Silicone Valley area, is opening in spring of 2026. It is the first in a series of expansions of China Live San Francisco. True to the original China Live experience, the new 12,000 square-foot space complex’s restaurant will feature an open kitchen concept where diners can watch the cooking action. It is a vibrant Asian cuisine restaurant specializing in authentic and modern dishes inspired by flavors from across Asia. We are committed to delivering exceptional dining experiences through high-quality ingredients, outstanding service, and a welcoming atmosphere. We are seeking a dynamic and experienced Restaurant Manager to lead our team and ensure excellence in daily operations. Position Summary The Restaurant Manager will oversee all restaurant operations, ensuring efficient service, high food quality standards, and exceptional guest experiences. The ideal candidate has strong leadership skills, a passion for Asian cuisine, and experience managing high-volume dining environments. Key Responsibilities • Oversee daily front-of-house and back-of-house operations, • Hire, train, schedule, and supervise staff, • Ensure exceptional customer service and promptly resolve guest concerns, • Maintain authenticity and presentation standards for Asian cuisine dishes, • Monitor inventory, manage vendor relationships, and control food and labor costs, • Ensure compliance with health, safety, and sanitation regulations, • Track sales performance and manage budgets, • Develop marketing initiatives to attract and retain customers, • Foster a team-oriented and culturally respectful workplace Qualifications • Proficiency in Customer Service and a commitment to delivering excellent Customer Satisfaction., • Experience in Hiring and training team members, with the ability to foster a positive and productive work culture., • Strong Communication skills to lead, motivate, and effectively engage with both staff and guests., • Knowledge and experience in Food & Beverage operations to oversee quality and maintain high service standards., • Prior restaurant management experience preferred, with a strong understanding of Asian cuisine and culture as a plus., • Ability to work in a fast-paced, dynamic environment while maintaining attention to detail and problem-solving skills., • Flexible availability to work evenings, weekends, and holidays as required in the hospitality industry. Preferred Skills • Multilingual abilities (a plus), • Experience with traditional and modern Asian food presentation, • Strong vendor negotiation and cost control experience To Apply Submit your resume and a brief cover letter to thomas.chan@asialivesv.com with the subject line: “Restaurant Manager Application – Asia Live VF” Please check out our website for more update: https://asialivesv.com/

Compensation starts at range between $61,013.00 and $76,266.00 Bold brand. High-energy vibe. Food & beverage that doesn’t play it safe. We’re looking for a Food & Beverage Manager to lead the experience at Moxy Chicago Downtown in the heart of Chicago. This isn’t traditional hotel F&B—this is about creating a social hub. Think buzzing bars, playful programming, and a vibe that keeps guests (and locals) coming back. • Lead dynamic bar and F&B operations with personality, • Create memorable, high-energy guest experiences, • Build and motivate a team that brings the brand to life, • Drive revenue while keeping the vibe fresh and on-trend Why Chicago? A world-class food and beverage city with endless inspiration—where creativity, culture, and nightlife collide. If you know how to turn a bar into a scene and service into an experience, this role has your name on it. Apply now or message me directly to learn more. Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. What You’ll Do • Oversee all restaurant, lounge, and kitchen operations, ensuring guest satisfaction and flawless quality in service and presentation., • Manage compliance with operational processes and procedures to maintain a high-performing environment., • Lead daily leadership tasks, including financial management, payroll, and scheduling, to drive profitability., • Foster a guest-first culture by mentoring and developing your team to deliver exceptional service., • Proactively solve problems and adapt to challenges in a fast-paced environment., • Collaborate with kitchen and service teams to create seamless dining experiences. What You’ll Bring • A passion for hospitality and a positive, can-do attitude., • A desire to train and develop future restaurant leaders within your team., • Excellent communication and problem-solving skills., • The ability to work effectively under pressure and adapt to dynamic situations., • Leadership or supervisory experience in food and beverage operations is required. What You Can Look Forward To • Medical, Dental, and Vision Insurance starting on Day 1, • Paid Parental Leave, • Vacation and Paid Time Off (PTO) with rollover, • Complimentary wellness tools, • Unlimited referral bonuses, • 401(k) with company match, • Hostcare Resources healthcare concierge, • Leadership development opportunities, • Tuition reimbursement, • Discounts on hotel rooms, dining, and other travel/entertainment experiences White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Job DescriptionAssistant Kitchen Manager/ Executive Sous Chef Leadership Role at Wally’s | Bonus Eligible | Full Benefits Lead a High-Volume Kitchen. Build a Team. Deliver Great Food. Wally’s is looking for a hands-on kitchen leader who thrives in a fast-paced environment and takes pride in quality, consistency, and team development. As an Executive Sous Chef / Assistant Kitchen Manager, you’ll work side-by-side with the Executive Chef to run daily kitchen operations, develop your team, and ensure every item we serve meets Wally’s standards. If you enjoy leading people, staying busy, and being part of a high-energy kitchen, this is the role for you. Why Wally’s? We take care of our leaders: • Quarterly Bonus Opportunities, • 401(k) with 5% Company Match, • Company-Paid Medical Plan Option, • Dental, Vision, Life Insurance, • PTO + Disability Coverage (STD/LTD), • HSA & FSA OptionsWhat You’ll Do You’ll be a key leader in the kitchen, responsible for: ???? Leading the Kitchen Team Set the tone, support your team, and drive a strong, accountable culture. ???? Developing People Train, coach, and grow team members into high performers. ???? Owning Food Quality Ensure consistency across all products—from BBQ and smoked meats to bakery and grab-and-go items. ???? Driving Food Safety Hold the highest standards in sanitation, handling, and compliance. ???? Supporting Operations Help manage inventory, food cost, and daily performance. ???? Delivering Great Guest Experiences Make sure every guest leaves satisfied—quick service, great food, no excuses. What We’re Looking For • 2–3 years of kitchen or food service leadership experience, • Experience leading or supervising a team, • Strong communication and problem-solving skills, • Ability to perform in a high-volume, fast-paced kitchen, • Flexible schedule (weekends & holidays included), • Reliable, team-focused, and ready to lead from the frontWhy This Role Stands Out This isn’t a back-of-house support role—this is a leadership position with real impact. You’ll: • Help run one of the busiest kitchens in the region, • Build and develop a team, • Be part of a growing company with opportunity to advance 6 AM - 2 PM MORNING SHIFT 2 PM - 10 PM EVENING SHIFT 40+ HOURS

Job Description Position Overview: We are currently seeking a reliable and hardworking individual to join our team as a Dishwasher and Cook at Cooney Hospitality Group Inc. This dual role requires the ability to efficiently manage dishwashing duties while also assisting with basic food preparation tasks in the kitchen. The ideal candidate will be detail-oriented, able to work in a fast-paced environment, and committed to maintaining cleanliness and hygiene standards in the kitchen. Key Responsibilities: • Wash dishes, utensils, and cooking equipment promptly and thoroughly to ensure smooth kitchen operations., • Maintain cleanliness and organization in the dishwashing area, including emptying trash, cleaning sinks, and sanitizing surfaces., • Assist with basic food preparation tasks, such as chopping vegetables, portioning ingredients, and assembling dishes under the guidance of the kitchen staff., • Follow proper food handling and safety procedures to prevent cross-contamination and ensure compliance with health regulations., • Support kitchen staff during peak hours by fulfilling additional tasks as needed, such as restocking ingredients and assisting with plating dishes., • Communicate effectively with team members to coordinate dishwashing and food preparation activities and ensure smooth workflow., • Adhere to all relevant health and safety guidelines, including wearing appropriate protective gear and maintaining personal hygiene standards., • Assist in maintaining inventory levels by keeping track of dishwashing supplies and informing the supervisor when replenishment is needed., • Flexibility to perform other duties as assigned by the kitchen manager or chef to support the overall operations of the restaurant., • Run food to customers and provide excellent customer service. Qualifications: • Prior experience in a similar role, preferably in a restaurant or hospitality setting is preferred, but not required., • Ability to work efficiently in a high-pressure environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to maintaining cleanliness and sanitation standards., • Basic knowledge of food preparation techniques and kitchen equipment is desirable., • Excellent communication skills and the ability to work effectively as part of a team., • Physical stamina and the ability to stand for extended periods and lift heavy objects as required., • Willingness to learn and take on additional responsibilities as needed. Join Our Team: If you are looking for an opportunity to gain experience in food preparation while working in a dynamic restaurant environment, we encourage you to apply for the Dishwasher and Cook position at Cooney Hospitality Group Inc. We offer a supportive team atmosphere, opportunities for growth, and potential for cross training.

Job Description We are seeking a highly detail-oriented Cook to join our culinary team at Cooney Hospitality Group Inc. The ideal candidate will have a strong passion for cooking, a commitment to maintaining the highest standards of cleanliness and food safety, and a meticulous approach to preparing and presenting dishes. This role is vital in ensuring that every plate served meets our exceptional quality standards. Key Responsibilities: • Prepare and cook menu items with precision, following recipes and presentation guidelines to deliver consistent, high-quality dishes., • Maintain a clean, organized, and sanitary kitchen environment by adhering to strict hygiene practices and regularly cleaning workstations, equipment, and utensils., • Ensure all ingredients are properly stored, labeled, and rotated according to food safety standards to prevent contamination and spoilage., • Inspect and prepare ingredients with meticulous attention to detail, ensuring freshness, quality, and correct portion sizes before use., • Monitor cooking times and temperatures closely to ensure that all dishes are cooked to perfection, following established culinary standards., • Work collaboratively with the entire service team to ensure smooth and efficient operations during service, including coordinating with servers and other cooks., • Adhere to portion control standards and minimize waste by accurately measuring and preparing ingredients., • Continuously strive for excellence by staying updated on industry trends, refining culinary skills, and seeking opportunities for improvement., • Follow all health and safety regulations, including proper handling and storage of food, use of kitchen equipment, and personal protective gear., • Maintain high standards of presentation, ensuring that every dish leaving the kitchen is visually appealing and meets the restaurant's quality expectations. Qualifications: • Food Handler Certification or Food Manager Certification is a plus., • Prior kitchen experience is preferred, • Understanding of food safety and sanitation practices, with a commitment to maintaining a clean and organized workspace., • Ability to follow recipes precisely and consistently reproduce dishes., • Strong time management skills and the ability to work efficiently in a fast-paced environment without compromising quality., • Excellent communication skills and the ability to work effectively within a team., • High level of integrity, with a focus on delivering excellence in every aspect of the cooking process., • Willingness to take initiative and proactively contribute to the improvement of kitchen operations and overall guest experience. Join Our Team: If you are a detail-oriented cook with a passion for creating exceptional dishes and maintaining the highest standards of cleanliness and quality, we invite you to apply for this position at Cooney Hospitality Group Inc. We offer a collaborative work environment, opportunities for growth, and the chance to be part of a team dedicated to hospitality excellence.

Chateau Del Mar is seeking an experienced, polished, and highly organized hospitality professional to join our leadership team as a Wedding & Event Sales Manager. For decades, Chateau Del Mar has been one of the premier banquet and event venues in the Chicagoland market, hosting weddings, social events, galas, and large-scale celebrations ranging from intimate gatherings to events exceeding 1,000 guests. We are seeking a confident hospitality professional who thrives in a fast-paced, high-volume event environment and understands the balance between sales, client experience, operational organization, and event execution. This is not an entry-level sales position. This is a hands-on hospitality leadership role within an established, high-volume event venue with strong operational systems already in place. Responsibilities: • Conduct venue tours and client consultations, • Build and maintain strong client relationships throughout the planning process, • Manage complex event details, timelines, logistics, and vendor coordination, • Coordinate with banquet managers, operations, kitchen staff, and outside vendors, • Lead client communication with professionalism, confidence, and organization, • Assist in contract preparation, event planning documentation, and final event execution, • Help drive sales growth, upselling opportunities, and repeat business, • Work within established pricing structures and management guidelines while confidently negotiating and assisting clients with package selections, upgrades, and event solutions, • Maintain organization and accuracy in a high-volume environment, • Support and collaborate with an experienced banquet office team Ideal Candidate: • 5+ years hospitality, catering, convention services, conference services, banquet, hotel catering, country club event sales, or event management experience preferred, • Experience managing large-scale weddings, social events, galas, or high-volume events strongly preferred, • Calm under pressure with strong problem-solving ability, • Professional, polished, organized, and detail-oriented, • Strong communication and client relationship skills, • Ability to manage multiple moving parts simultaneously while maintaining operational control and professionalism, • Strong hospitality mindset with the ability to confidently guide clients through complex event planning processes Candidates with hotel catering, convention services, conference services, country club event sales, or large-scale event management backgrounds are strongly encouraged to apply. Compensation: • Competitive base salary, • Commission and performance bonus opportunities, • Long-term growth opportunity within an established hospitality operation Compensation Range: $60,000 – $90,000+ annually based on experience, leadership ability, and performance. Benefits: • Paid vacation, • Flexible scheduling as event calendar allows, • Supportive ownership and management structure, • Established operational procedures and event systems already in place, • Opportunity to help shape the future growth of an established event venue Qualified candidates should submit a resume along with a brief summary of their hospitality or event management experience.

OFFICE MANAGER (PART-TIME) The Part-Time Office Manager will serve as the primary onsite operational support resource for the Lisle office, helping maintain a professional, organized, and welcoming environment for employees, clients, and visitors. This role will support day-to-day office operations, administrative coordination, meeting logistics, and general office management while partnering closely with leadership and shared services teams across the firm. This position is ideal for an organized, detail-oriented professional who enjoys creating structure, supporting people, and ensuring a high-quality office experience role responsibilities Office Operations & Administration • Manage the day-to-day operations of the Lisle office, • Ensure office spaces, conference rooms, kitchen areas, and common spaces remain organized and meeting ready, • Coordinate office supply inventory and ordering, • Assist with mail distribution, shipping, and deliveries, • Support office maintenance requests and coordinate with building management as needed Client Experience • Create a welcoming and professional environment for employees and visitors, • Greet and assist guests, clients, and candidates visiting the office, • Coordinate meeting room scheduling and onsite meeting logistics, • Assist with office events, team lunches, and employee engagement activities Administrative Support • Provide administrative support to local leadership and teams as needed, • Assist with scheduling, calendar coordination, and meeting preparation, • Support expense submission and invoice processing where applicable, • Maintain organized office files, records, and documentation REQUIRED EXPERIENCE • 1–3+ years of experience in office management, administrative support, receptionist, or operations coordination roles, • Strong organizational and multitasking skills, • Excellent written and verbal communication skills, • High attention to detail and follow-through, • Proficiency with Microsoft Office and general office technology, • Ability to work independently and proactively manage priorities ROLE INFORMATION • Location: Lisle Office – M-F (11:00am – 3:30pm), • Role Classification: Part-Time, Non-Exempt – 20+ hours per week, • Compensation: $22.00/hr

Job Description We are seeking a dedicated cook to join our restaurant team, focusing on preparing breakfast and lunch. The ideal candidate will ensure efficient meal preparation, maintain cleanliness at their station, and contribute to a smooth kitchen operation. Responsibilities • Prepare and cook breakfast and lunch meals, • Maintain cleanliness and organization of the cooking station, • Ensure compliance with food safety and sanitation standards, • Plate meals attractively and efficiently, • Collaborate effectively with kitchen staff and team members, • Utilize grilling and frying techniques as required, • Manage time efficiently to handle multiple tasks Preferred Qualifications • 3+ years of cooking experience, • High school diploma or equivalent, • Food handler certificate and kitchen manager license, • Strong knowledge of food safety and sanitation standards, • Proficient knife skills, • Excellent time management and multitasking abilities, • Teamwork and attention to detail

Key Responsibilities: • Customer Service:, • Greet customers promptly, take drink orders, and offer recommendations based on their preferences., • Ensure customers are satisfied with their drinks and experience, addressing any concerns or issues promptly., • Engage with guests in a friendly and professional manner, creating a warm and inviting atmosphere., • Maintain knowledge of the bar menu and any daily specials to provide recommendations., • Drink Preparation:, • Prepare and serve alcoholic and non-alcoholic beverages, including cocktails, beer, wine, and mixed drinks., • Ensure drinks are made to specification and served in a timely manner., • Follow proper drink recipes, garnishing, and presentation standards., • Use of Ticket System:, • Work with the Ventrata and Toast ticket system to process customer orders accurately., • Scan items through Ventrata and ensure all drinks and menu items are logged properly into the Toast POS system., • Communicate with the barback and kitchen staff to ensure smooth order fulfillment and timely service., • Monitor orders and adjust to high-demand periods, ensuring efficiency and accuracy., • Stocking and Inventory:, • Ensure the bar is fully stocked with alcohol, mixers, garnishes, and supplies by checking inventory levels regularly., • Assist in restocking during shifts and inform the bar manager when supplies need to be replenished., • Properly store and label bottles and ingredients to keep the bar organized and accessible., • Cash Handling and Payment Processing:, • Accurately process payments through the Toast system, including cash, credit/debit cards, and mobile payment options., • Provide correct change and ensure receipts are provided to customers., • Handle tabs efficiently, closing out checks when appropriate., • Cleaning and Maintenance:, • Maintain cleanliness and organization of the bar area throughout the shift, including wiping down surfaces and ensuring glassware is clean., • Take care of glassware and bar equipment, ensuring it’s sanitized and ready for use., • Clean up spills, broken glass, and keep the bar area free of clutter to ensure a safe work environment., • Perform opening and closing duties as required, such as restocking, cleaning, and setting up the bar for the next shift., • Teamwork and Communication:, • Collaborate with fellow bartenders, barbacks, and other staff to ensure smooth operations., • Communicate effectively with other team members to ensure customer orders are fulfilled in a timely manner., • Help train and mentor new bartenders or staff members when needed., • Health & Safety Compliance:, • Ensure that all alcohol is served responsibly and in compliance with local liquor laws., • Follow all company policies and procedures for health and safety, including checking IDs and adhering to proper sanitation practices., • Adhere to alcohol serving limits, ensuring customers are not overserved., • Special Events and Promotions:, • Participate in special events, promotions, and themed nights as needed., • Promote and upsell drinks, specials, or merchandise in a friendly and respectful manner. Experience: • 1–3 years of proven experience as a bartender in a high-volume bar, restaurant, or hospitality environment., • Strong interpersonal and customer service skills, with the ability to create a welcoming and engaging guest experience., • Demonstrated ability to maintain composure under pressure while delivering prompt and accurate service., • Excellent communication skills and a guest-first attitude when interacting with both individuals and large groups., • Experience with cash handling, POS systems, and inventory management., • Ability to work independently and as part of a team in a fast-paced, dynamic environment., • Strong attention to detail, organizational skills, and commitment to cleanliness and safety protocols., • Flexible availability, including evenings, weekends, and holidays, as required by business needs.

Job Description Sbarro 2700 Crego Rd. DeKalb, IL 60115 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 1. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 1. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 1. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 1. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 1. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 1. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 1. Engages in local restaurant marketing (LSM) efforts., 2. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

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, • Regular, dependable attendance and punctuality Competencies • Culinary Degree, • Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals, • Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays Physical Requirements • 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. • Cookie Preferences Job descriptions are not all-inclusive and may not apply to colleagues covered by a collective bargaining agreement. Macy’s Inc. reserves the right to amend these job descriptions at any time. Macy’s Inc. is an Equal Opportunity Employer and is committed to an inclusive work environment. Candidates for positions in San Francisco ONLY can review their rights and the Company’s obligations under SFPC Art. 49 . Candidates for positions in Los Angeles ONLY can review their rights and the Company’s obligations under LA MC Ch. XVIII Art. 9 Candidates for positions in Philadelphia ONLY can review their rights and the Company’s obligations under PC Ch. 9-3500 _ager, Executive Chef - Walnut Room - Macy's Careers loaded

Job Description Ever consider running a multi-million dollar business? Wendy’s is looking for qualified Salaried Restaurant Managers to do just that! Looking for an employer that will treat you with RESPECT? Wendy’s knows that people are its greatest asset; therefore, we strive to maintain a RESPECTFUL work environment. We are constantly working to provide you with a challenging and rewarding work experience, and we hope that you will come and talk to us. We are looking for people who have a passion for serving fresh, quality food and providing fast, friendly service to their customers. As a leader and role model, you will set the tone for the fun, family environment in our restaurants. Benefits: • Medical, Dental & Vision, • Bonus Potential, • Free Meals while Working*, • College Assistance, • Education Rewards/ GED Assistance, • Company Chaplain, • Life Insurance, • Short & Long Term Disability, • Direct Deposit, • Referral Bonus, • Tenure Recognition, • Holiday Pay (Thanksgiving & Christmas), • Opportunity for Advancement, • Sick Pay, • Uniforms, • Vacation, • Company Match 401k, • Employee Assistance Program (ComPsych), • Unity Care Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring Salaried Restaurant Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify! This Wendy’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion. We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis. Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies. Job Description: Salaried Restaurant Manager at Wendy’s Position Title: Salaried Restaurant Manager Reports To: General Manager Position Overview: As a Salaried Restaurant Manager at Wendy’s, you will be a key member of the management team, overseeing daily restaurant operations to ensure a high level of customer satisfaction and operational excellence. You will assist the Restaurant Manager with team leadership, quality control, financial performance, and creating a safe, clean, and efficient environment for both guests and team members. Key Responsibilities: Leadership & Staff Management: Lead, motivate, and develop a team of employees, including Shift Supervisors and Team Members. Hire, train, and onboard new employees, ensuring they understand their roles, responsibilities, and company standards. Conduct performance evaluations, provide feedback, and support career development for staff. Create and manage employee schedules, ensuring adequate staffing levels during peak and off-peak hours. Address employee issues or conflicts promptly and professionally, ensuring a positive work environment. Customer Service & Guest Relations: Ensure the highest level of customer satisfaction by maintaining service standards and addressing customer concerns or complaints in a timely and professional manner. Oversee guest interactions and ensure that every customer receives a positive and memorable dining experience. Implement strategies to enhance customer loyalty, promote repeat business, and resolve customer service issues effectively. Operational Management: Oversee day-to-day restaurant operations, ensuring the restaurant is fully stocked, clean, and running smoothly. Ensure that food is prepared according to Fazoli’s quality standards and served in a timely manner. Monitor restaurant performance, including speed of service, food quality, cleanliness, and overall efficiency. Implement and enforce company policies and procedures related to health and safety, food quality, and cleanliness. Review and analyze operational reports, such as sales, labor, and inventory, to ensure performance targets are met. Financial Management: Control costs by managing labor, food, and inventory expenses while ensuring high standards of quality and service. Analyze financial reports to track revenue and expenses and implement cost-control measures to meet or exceed profit goals. Handle cash management duties, including daily cash balancing, deposits, and ensuring proper cash register operations. Drive sales by developing strategies to increase average check size, promote special offers, and improve customer retention. Inventory & Supply Management: Oversee inventory management, ensuring adequate stock levels of food, beverages, and supplies are maintained. Place orders and coordinate deliveries to ensure proper inventory levels and minimize waste or shortages. Perform regular inventory counts and reconcile discrepancies, reporting any issues to senior management. Health & Safety Compliance: Ensure compliance with all local, state, and federal health and safety regulations, including food safety and sanitation standards. Conduct regular inspections of kitchen and dining areas to ensure adherence to cleanliness and safety guidelines. Train employees on food safety and sanitation procedures to maintain a clean and safe work environment. Marketing & Community Engagement: Participate in local marketing initiatives to drive brand awareness and attract new customers. Engage with customers through direct feedback to enhance customer experience and brand reputation. Problem Solving & Decision Making: Address operational challenges, customer issues, and staffing concerns promptly and effectively. Make critical decisions regarding staffing, customer service, and operational adjustments during the shift. Identify opportunities for improvement and implement solutions to enhance restaurant performance. Skills & Qualifications: Experience: At least 2 years of management experience in the restaurant or hospitality industry, with a strong background in operations, staff management, and customer service. Experience in a fast-casual or quick-service restaurant is highly preferred. Leadership: Proven ability to lead and develop a team, manage performance, and foster a positive work environment. Customer Service: Strong customer service skills with the ability to resolve complaints and maintain guest satisfaction. Financial Acumen: Experience in managing budgets, controlling costs, and achieving financial targets. Problem Solving: Ability to quickly analyze situations and develop effective solutions to operational or customer-related issues. Communication: Strong verbal and written communication skills, with the ability to interact with team members, customers, and senior management. Organization: Ability to manage multiple priorities, tasks, and staff while ensuring smooth operations. Attention to Detail: Strong attention to detail, especially regarding food quality, cleanliness, and compliance with health and safety standards. Job Requirements: Ability to stand for extended periods (4-8+ hours) with periodic breaks. Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. Capability to walk up and down stairs and use a step ladder as needed. Occasional sitting, talking, and active listening as required by the role. Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. Ability to move around the kitchen quickly and efficiently. Compliance with food safety and sanitation regulations. Work Environment/ Job Conditions: Flexible scheduling, including nights, weekends, and holidays. Work in a loud, fast-paced environment. Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature-sensitive tasks. Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being. Job duties span both indoor and outdoor settings, requiring adaptability to different environments. Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Salaried Restaurant Manager position at Wendy’s. Specific duties and requirements may vary by location or role.

Job Description Job Title: Nutrition Sales Consultant Reports to: General Manager Location: Lake Forest, IL Company: JustFoodForDogs, LLC Job Type: Part-time, Non-Exempt Job Summary Pack leaders wanted! At JustFoodForDogs, our mission is to help dogs live longer, healthier lives through the power of fresh, whole food. Everything we do is driven by our commitment to real ingredients, proven nutrition, and unconditional love. If you share our passion, apply to be a Nutrition Sales Consultant today! Our most successful Nutrition Sales Consultants are pet owners themselves who care deeply about what they feed their pets. They love talking to and establishing long-term relationships with pet parents, helping them learn how a wholesome, nutritious diet can benefit their furry family members! Key Responsibilities • Actively engage with customers and their dogs in-store and make personalized recommendations for meals, treats, supplements and other JFFD products., • Learn and apply pet nutrition knowledge and JFFD product knowledge to influence pet parents to feed JFFD., • Establish and maintain Customer Relationships; provide quality follow-up and ongoing support for customers., • Adhere to merchandising standards, housekeeping, inventory management and point of sale policies., • Follow JFFD policies and procedures, including those for safety, security, POS, etc., • Meet personal sales quotas, and communicate insights/ideas to General Manager to help Kitchen achieve its target. Competencies and Qualifications • Passionate and motivated to make a difference in the health and lives of dogs and cats, • Retail or consultative sales experience; pet nutrition experience a plus, • Skilled at assessing needs, sharing features and benefits of products, overcoming objections and wrapping up productive consults, • Able to help multiple customers at once, • Strong interpersonal skills, • Drive to meet and exceed goals, • POS and iPad skills, • Able to lift 50 lbs, • Strong time management and organizational skills Tenets of the Pack (Company Values) Live Our Mission – We believe this is more than a job. It’s a cause. Be a Team Player – We put company goals and success first. Maintain a Positive Attitude – We bring energy, enthusiasm, and drive to everything we do. Deliver Results – We play to win. JUSTFOODFORDOGS is an Equal Opportunity Employer. JUSTFOODFORDOGS does not discriminate due to race, color, creed, religion, sex, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability, unemployment status or any other legally protected basis, and to the extent permitted by law.

Job DescriptionPosition Description Wally’s Food Service Leads are key members of the Food Service Team, responsible for delivering outstanding guest service while supervising and assisting team members in the preparation of Wally’s menu items. They ensure high standards of food quality, station cleanliness, and equipment care. Guiding their team in a fast-paced production environment, they oversee food preparation, support team performance, and maintain compliance with all sanitation and safety requirements. They are expected to consistently meet or exceed production goals while creating a guest-focused atmosphere. In addition to their operational duties, Food Service Leads play a critical role in training and developing team members within their department and provide support across all departments as needed to ensure smooth store operations. Responsibilities and DutiesLeadership & Team Development • Set the example in professionalism, punctuality, and service., • Supervise and support small teams of kitchen team members to ensure daily tasks are completed efficiently., • Direct, coach, and mentor team members, providing guidance and feedback to build strong performance., • Conduct and ensure effective training of team members on recipes, food safety, and Wally’s standards., • Utilize Wally’s Training Program and scheduled team member touchpoints to support skill development and relationship building., • Assist in the evaluation and corrective action process of team members., • Be a knowledgeable resource and point of contact for team members in the department.Guest Experience & Professionalism, • Provide an upbeat, polite, and pleasant guest experience while performing duties in a timely fashion., • Model professionalism, teamwork, and Wally’s standards of guest service., • Step in to resolve guest concerns promptly and professionally., • Comply with uniform standards and maintain a well-groomed appearance.Food Preparation & Production, • Oversee daily food preparation and cooking operations to ensure menu items meet Wally’s quality standards., • Prepare food menu items using food production equipment, kitchen utensils, and materials according to SOPs and policies., • Monitor food quality, portion sizes, and presentation to meet or exceed expectations.Food Safety & Compliance, • Follow and comply with Standard Operating Procedures, Company Policies, the Team Member Handbook, and management directives., • Ensure that all kitchen team members comply with SOPs, policies, and directives from leads and managers., • Maintain food safety, sanitation, and hygiene standards in compliance with state and company requirements., • Ensure clean and sanitized workstations, utensils, pans, dishes, and equipment, meeting or exceeding state hygiene requirements., • Conduct regular temperature checks for food and equipment, documenting results as required., • Report equipment malfunctions, hazards, or safety concerns promptly.Inventory & Supplies, • Monitor, track, and maintain adequate stock levels for ingredients, supplies, and equipment., • Assist with receiving, stocking, rotating, and properly storing food and kitchen supplies., • Stress the importance of following FIFO (First In, First Out) rotation practices to maintain freshness and reduce waste.Collaboration & Other Duties, • Help enforce Wally’s policies and communicate effectively with Kitchen Managers and other department leads to coordinate workflows., • Support other departments and special promotions/events when needed., • Perform additional duties as assigned by the Kitchen Manager or Store Leadership., • Maintain flexibility in scheduling, including availability for nights, weekends, and holidays.Position Requirements High school diploma or GED preferred. 1 to 2 years food service experience in a fast- paced environment is highly desired. 1 year of experience supervising small teams is preferred. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to communicate and/or write simple correspondence. Ability to operate kitchen equipment, use kitchen utensils, follow ingredient lists, and basic instructions. Intermediate knowledge of food sanitation. Must be able to work in a fast-paced environment. Food Service Leads are regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to walk. The employee is occasionally required to stoop, kneel, crouch, or crawl and talk or hear. The employee must frequently lift and/or move up to 15 pounds and occasionally lift and/or move up to 50 pounds. Benefits Wally's Team Members receive the following benefits: • 401(k) with 5% match, • Company-paid medical option, • Dental / Vision, • Company-paid life insurance, • PTO, • Short-Term Disability (STD), • Long-Term Disability (LTD), • AD&D (Accidental Death & Dismemberment), • Health Savings Account (HSA), • Flexible Spending Account (FSA) 6 AM - 2 PM 40 HOURS/WEEK

Job DescriptionDescription: REPORTS TO: CILA/CLF Manager GENERAL EXPECTATIONS: The Direct Support Person is responsible for providing training and supervision to the residents and maintaining a clean and sanitary home-like environment. Responsibilities are to be completed in accordance with CWTC’s mission, policies, and in a manner that supports individuals with disabilities. All employees are required to attend mandated training sessions. ESSENTIAL DUTIES: • Assist or perform programming to help residents with disabilities obtain Discovery Plan goals, • Assist residents with maintaining personal hygiene by assisting with bathing, brushing hair and teeth or other self-care needs., • Changing and washing soiled linens and/or clothing and assisting with laundry as needed, • Participate on activities with residents including transportation of residents, • Assist residents with mobility as needed, • Assist with the preparation of or prepare meals for residents, • Assist residents in maintaining a safe and sanitary bedroom and/or bathroom including making beds, putting personal items away and keeping floors clean and free of tripping hazards, • Teach daily living skills, such as cooking, cleaning and shopping., • Daily cleaning of facility, laundry, bed checks (if shift requires) and water temperature checks (if required), • Medication administration, • Complete required paperwork completely and accurately OTHER DUTIES: • Transportation of or escorting of residents as needed, • Coordinate medical appointments with assistance of house manager, • Attend staff meetings and required trainings, • Perform other tasks, not inconsistent with qualifications or regular duties as assigned WORKING CONDITIONS: Physical conditions include bending, standing, stooping, driving, lifting up to 25 pounds, and being able to stay awake during assigned hours. Environmental conditions include working around cleaning chemicals and kitchen appliances. Interpersonal conditions include communicating clearly with adults with disabilities. Work assignments and schedules are subject to change based on the needs of the facility. RELATED CONDITION: All employees are responsible for reporting any information, however acquired, pertaining to possible abuse or neglect of consumers to the Director of Quality Improvement, the Safety Director, or the Executive Director. SAFETY AND ACCIDENT PREVENTION: Employees must follow all safety policies and use necessary protective equipment when applicable. Employees are responsible for reporting safety hazards and/or accidents to their supervisors immediately. Requirements: MINIMUM QUALIFICATIONS: • High school diploma or equivalent (Documentation will be required to be provided prior to start date), • 18 years of age, • Valid drivers’ license and current auto insurance (Documentation will be required to be provided prior to start date), • Experience working with adults with disabilities helpful, • Must be able to successfully complete DSP classes and pass, complete and maintain Medication Administration authorization

Job Description Job Position: Line Cook/Prep Cook Wage: $19-$20.75 per hour Hours: Monday to Friday. Morning shifts Location: Northbrook, IL Job Summary As one of our Food For Thought Cooks, you will prepare all products in accordance to FFT standards or as specified by the Chef (Prep Lists: Wet pack, Dry Pack, Cold Garnish, Cold HDV). You will complete all opening and closing tasks, complete prep lists in allotted time frame, while working efficiently and maintaining a clean orderly station. Responsibilities • Prepare menu items according to established recipes, portions, and procedures., • Checking and controlling the proper storage of product and portion control., • Ensuring all equipment in working areas is clean and in proper working condition., • Visually inspecting, selecting, and using only food items of the highest quality in the preparation of all menu items., • Assisting with producing accurate inventory., • Labeling store properly, communicating to ask questions, and assisting with other lists as needed., • Other duties as assigned. Required Qualifications • Minimum 2-year experience in culinary and prep kitchen positions., • Ability to read, write and understand the English language to review menus and prep lists., • Knife skills and working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Effective organizational skills to work in a fast-paced environment., • Must provide valid Food Handler or Food Service Manager Certificate. Preferred Qualifications • Catering experience is a plus., • Ability to work in a team, as well as on individual tasks., • Effective communication skills to collaborate with other team members., • Creativity and adaptability to challenges. Why We’re the Leaders • Excellent training, • Employee Referral bonuses, • Flexible scheduling, • Career advancement opportunities, • Competitive Pay, • Anniversary Milestone Incentives Company Benefits & Perks • Paid Time Off, • Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider), • Flexible Spending Accounts (FSA), • Health Savings Account (HSA), • Paid Life Insurance, • Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance, • Short Term Disability, • Employee Assistance Program (EAP), • Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss, • Assistance for you and household members, • In Person Sessions, • Unlimited phone access, • Parental Leave – Equal benefits to Mothers and Fathers, • 401K Retirement Plan, • FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth., • Employee Meal Plan, • Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication, • Diverse, Inclusive, Safe, and Motivating, • Our Triple Bottom Line – People, Product and Planet, • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years! Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to reach at or below the shoulder; lift and carry items up to 50 pounds for a moderate distance. While performing the duties of this job, the employee is required to stand and move during the length of shift; be able to bend and kneel through the shift. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items. While performing the duties of this job, the employee is continuously exposed to extreme temperatures. Working with knives, mincers, and other dangerous tools or equipment. EEO Statement Food For Thought provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state, and federal laws and regulations. E-Verify Participation Food For Thought participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

Bar Prep is responsible for the preparation and production of readying cocktails, syrups and juices to be used at the bar for service. Essential Functions: • Prepare cocktail batches and ingredients needed for menu items according to prescribed recipes and/or special requests, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, including knives, • 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, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties: • Follow all prescribed portioning controls and par levels, • Maintain food safety and quality standards, • Ability to read a thermometer correctly and efficiently, • Communicate any delays or issues to Restaurant Manager, • Accurately account for all items coming out of the beverage program, • Understand and follow the food allergy procedure and special orders/restrictions, • 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 Qualifications. Education & Behavior: • Must be at least 21 years old, • Have a minimum of 1 year kitchen experience, • Ability to work quickly while maintaining safety standards and procedures, • Ability to properly handle a knife, confidently, • Ability to work early morning hours, • Ability to work consistent schedule at least 3 days per week, including weekends                                                                        \n\nMore detail about The Berkshire Room part of The Fifty/50 Restaurant Group, please visit https://culinaryagents.com/entities/27555-The-Berkshire-Room

Job Details A food runner will be in charge of running food from the kitchen expo area to the guests at tables, bars or any other area guests occupy. Delivery of food should be specific to a seat or position at the tables or bars. Food runners must announce the item that is being served when placing the item including any specific requests and/or allergies. They are constantly traveling throughout the restaurant, acting as a point of contact between the Front of House and Back of House staff. Attention to detail is essential in ensuring the correct food is provided for our guests, especially when it comes to allergies. Essential Functions: • Run food from the kitchen ensuring proper presentation and delivery to guests according to designated tables, bars and/or seat/position numbers., • Clear plates and silverware when delivering food and restock the table with new plates and silverware as needed, • Ensure Guests have everything they need once food has been delivered, • Assist the server throughout the course of the meal in any way necessary to ensure a positive guest experience, • Assist chef or expo position in organizing, garnishing, packaging and expediting food from the kitchen., • Clean and sweep/mop the kitchen expo area and, packing/dispatch, or as directed by chef manager or expo position, • Maintain cleanliness in all areas of the restaurant including counters, sinks, utensils, shelves and storage areas, • Restock ice bins as needed throughout the shift, • Assist the restocking and replenishment of restaurant inventory and supplies, • Help bus tables as needed or directed, • Assist in light kitchen functions such as folding pizza boxes and stocking service utensils like spatulas, tongs and spoons Other Functions: • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Complying with health and food safety standards, restocking items and cleaning, • Providing great guest service, and following Fifty/50 Restaurant Group policies & procedures Physical Functions: • Ability to stand/walk a minimum of 8 hours or as needed, • Must be able to exert well-paced and frequent mobil Qualifications, Education and Behavior: • At least 18 years old, • Experience is a plus, • Ability to work quickly while maintaining safety standards and procedures, • Ability to work day and night, often into the late hours of the night, • Ability to work consistent schedule at least 4 days per week WHY THIS IS A CAREER & NOT JUST A JOB • Benefit Packages (Medical, Dental and Vision) with employer subsidy, • Competitive Pay and 401K + Match, • Paid Time Off (salary), Paid Sick Leave, and Paid Maternity, • Monthly Food + Beverage Perks at all of our establishments, • Quarterly Bonus Program (salary) Visit our Group Page: www.thefifty50group.com \n\nMore detail about Homestead on the Roof part of The Fifty/50 Restaurant Group, please visit https://culinaryagents.com/entities/8385-Homestead-on-the-Roof

A busser will be in charge of table maintenance in their section on the main floor, the patio or designated service area. Filling waters, clearing plates and silverware, and resetting tables after completion of meals are the main essentials of the job. Essential Functions: • Bring waters to each table when the guest is seated and refill as needed, • Clear plates and silverware after appetizers and restock the table with new plates and silverware after each course as needed or requested by the guest or server, • Assist the Server throughout the course of the meal in any way necessary to ensure a positive Guest experience, • Frequently take bus bins to the dish station and unload the bin in an organized and sanitary manner for the dishwasher, • Restock plates and glassware at the Server stations throughout the shift, • Clean, sanitize, and restock each table upon completion of the Guest's meal, • Clean and sweep the booths, chairs, and floor of each table upon completion of the Guest's meal, • Maintain cleanliness in all areas of the restaurant including counters, sinks, utensils, shelves and storage areas, • Restock ice bins frequently throughout the shift, • Assist the restocking and replenishment of restaurant inventory and supplies, • Help run food to tables using seat numbers, • Assist in light kitchen functions such as folding pizza boxes and stocking service utensils like spatulas, tongs and spoons Other Functions: • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Comply with health and food safety standards, restocking items and cleaning, • Provide great Guest service, and following Fifty/50 Restaurant Group policies & procedures Physical Functions: • Ability to stand/walk a minimum of 8 hours or as needed, • Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed, • Be able to lift up to 20 pounds frequently, • Must be able to climb and descend stairs frequently, • Will frequently reach, feel, bend, stoop, carry, • Work in both warm and cool environments, • High levels of noise from music, guests and employee traffic, • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish\n\nMore detail about Homestead on the Roof part of The Fifty/50 Restaurant Group, please visit https://culinaryagents.com/entities/8385-Homestead-on-the-Roof

Job Description Road Ranger is looking for a Kitchen Manager to join the Camp Butler Rd. Road Ranger team! Competitive pay based on experience! Join the Road Ranger family and see how far your drive can take you! At Road Ranger, we aim to provide drivers with the warm hospitality, top tier fuel, quality food, and essential products they need along their journey. We owe our success to our friendly, driven employees who thrive in our fast-paced environment. To reward their hard work, we offer our employees a wide variety of competitive benefits to support their health and wealth, such as: • Health, Dental, & Vision Insurance, • Weekly Pay, • Bonus Potential, • 401(k) with up to 4% company match, • Life Insurance, • Paid Vacation, • Paid Parental Leave, • Accident, Critical Illness, & Short-Term Disability Insurances About our R+R Kitchen Food Service Coordinator: Working under the supervision of the Store Management Team, the R+R Kitchen Food Service Coordinator (FSC) is responsible for the operation of the Company's proprietary food programs. Duties and responsibilities will include: recording & calculating daily waste, adjusting build-to information, ordering supplies, counting & calculating inventory weekly, ensuring compliance with health & sanitation requirements, and preparing & direction team members. The ideal R+R Kitchen Food Service Coordinator has 1 plus years of restaurant management experience, is a friendly, hard-working, and reliable leader who enjoys engaging with customers, employees, vendors and helping make a difference in someone’s day. If you possess these qualities, you are already one step closer to a successful career in the Road Ranger family. Do you have what it takes to be a Ranger? Apply today! Pay Range: $16-17 per hour #rrhp Road Ranger is a proud equal opportunity employer. We are committed to equal employment opportunities, regardless of age, race, ethnicity, color, religion, creed, sex, sexual orientation, gender identity, national origin, marital status or civil partnership/union status, veteran status, citizenship, pregnancy, genetic information, physical or mental disability, or any other status or characteristic protected by federal, state or local law. Powered by JazzHR 31GhJ8bq2E

Job Description Sbarro 2510 Pearl St. Belvidere, IL 61008 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 1. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 1. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 1. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 1. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 1. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 1. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 1. Engages in local restaurant marketing (LSM) efforts., 2. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

About Us: 16 On Center Chicago owns and operates several live music venues, third-party production, restaurants, bars, and food halls across Chicago and New York. Join the team of one of the country's leading independent promoters. Our most effective service to our community comes from a team with a diverse mix of minds, backgrounds, and experiences. 16 On Center actively seeks a diverse applicant pool and encourages candidates of all backgrounds to apply. We provide equal opportunities to all employees and applicants for employment, without regard to race, religion, color, age, sex, national origin, sexual orientation, gender identity, genetic information, neurodiversity, disability, veteran status, or any other characteristic protected by law. Position Summary As the Kitchen Manager at 16 On Center HQ, you will support the day-to-day kitchen operations for one of our concepts. This is a hands-on role that works directly alongside the kitchen team during prep and service while helping maintain food quality, organization, cleanliness, and consistency. The Kitchen Manager will support staff development, communicate with both FOH and BOH teams, and help ensure the kitchen operates efficiently in a fast-paced environment. Additional responsibilities include but are not limited to: • Supervise, schedule, and actively participate in daily kitchen operations as a working manager, • Work alongside the kitchen team during service to ensure smooth execution and consistency, • Lead by example in maintaining food quality, presentation, and cleanliness standards, • Train, support, and develop line cooks and kitchen staff on an ongoing basis, • Foster a positive, accountable, and team-oriented kitchen environment, • Maintain clear communication and working relationships with both FOH and BOH teams, • Coordinate with the team regarding prep needs, inventory levels, and ordering timelines, • Monitor product quality, prep levels, and production flow throughout service, • Conduct daily line, cooler, and dry storage checks to ensure proper rotation, freshness, and organization, • Help minimize waste while maintaining health and sanitation standards, • Enforce cleanliness, safety procedures, and all applicable sanitation and health regulations, • Ensure kitchen equipment is cleaned, maintained, and used properly by all staff, • Assist with inventory, ordering, receiving, and overall food cost management, • Complete and oversee all opening and closing kitchen duties, • Monitor ticket times, plate presentation, and overall line performance during peak service periods, • Communicate scheduling needs, staffing concerns, and operational updates with management, • Adapt to menu updates, seasonal changes, and evolving operational needs About You: • 1+ year of kitchen leadership, lead line cook, or supervisory experience preferred, • Previous line cook experience and working knowledge of kitchen operations required, • Comfortable working as a hands-on manager and actively supporting the line during service, • Strong communication and teamwork skills with the ability to lead by example, • Ability to stay organized, multitask, and adapt in a fast-paced bar and hospitality environment, • Knowledge of food safety, sanitation, and kitchen cleanliness standards, • Reliable, collaborative, and solution-oriented approach to daily operations, • Evening, late night, weekend, and holiday availability is required, • Able to stand and walk for extended periods, work in a fast-paced kitchen environment, and lift and carry up to 40 lbs as neededPosition Details & Benefits, • Job Type: Full-time, Hourly, • Compensation: $22/hour, • Paid leave and paid sick leave in accordance with Chicago requirements., • Health insurance with employer contribution, plus voluntary dental, vision, life, short term disability, accident, and hospital coverage., • 401(k) retirement plan with company match, once eligibility requirements are met., • Dining discounts at 16 On Center properties and complimentary or discounted tickets to shows at 16 On Center venues, including Salt Shed, Thalia Hall, SPACE, and Empty Bottle, subject to availability., • Transit benefits through a pre-tax payroll deduction program \n\nMore detail about 16 On Center HQ part of 16 On Center, please visit https://culinaryagents.com/entities/8364-16-On-Center-HQ

Job Description As a Kitchen Manager, you’ll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You’ll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew. Key Responsibilities: • Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team, • Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards, • Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste, • Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow, • Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred), • Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity, • Problem-Solving & Communication: Work closely with front-of-house management to ensure seamless service, • Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials What We’re Looking For: • Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role, • Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations, • Leadership Skills: Ability to train, coach, and motivate a team, • Organization & Time Management: Able to handle multiple priorities in a fast-paced environment, • Financial Acumen: Understanding of food costs, labor costs, and budget management, • Problem-Solving Mindset: Quick thinker who can handle challenges during service

Job Description Sbarro 700 E. Tri-State Toll Rd. South Holland, IL 60473 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 1. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 1. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 1. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 1. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 1. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 1. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 1. Engages in local restaurant marketing (LSM) efforts., 2. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

About The Role We're hiring a Senior Product Manager to drive strategic initiatives across YASSI's data platform, with a specific focus on expanding our footprint in auto insurance underwriting. You'll partner with engineering, sales, operations, and customer success to define product requirements, launch scalable solutions, and deepen adoption across our enterprise customer base. This role blends strategic thinking with hands-on execution and offers a high-impact opportunity to shape a category-defining platform. Key Responsibilities • Translate YASSI's product vision into actionable roadmaps and feature sets., • Conduct ongoing competitive analysis and benchmarking to inform strategy, identify whitespace, and strengthen product positioning., • Own the product development lifecycle from ideation to launch, ensuring alignment with company goals and user needs., • Prioritize initiatives that balance customer impact, technical feasibility, and long-term platform differentiation., • Lead product strategy for insurance-specific use cases, including underwriting risk assessment, fraud detection, and subrogation opportunities., • Engage directly with enterprise insurance carriers, MGAs, and TPAs to understand underwriting workflows, pain points, and integration needs., • Monitor regulatory and industry trends to identify emerging product opportunities, including DOI regulations and underwriting compliance requirements., • Champion the voice of the customer in roadmap and design decisions., • Collaborate with engineering to scope and deliver scalable solutions., • Partner with sales, marketing, operations, and customer success to drive adoption and retention., • 7+ years of product management experience in SaaS or data platforms., • Proven success delivering enterprise-grade solutions., • Experience with usage-based pricing models and expansion revenue strategies., • Excellent communication skills with the ability to influence cross-functional stakeholders., • Required: Extensive knowledge of auto insurance underwriting, including:, • Risk evaluation and rating factors, • Underwriting guidelines, risk appetite frameworks, and decisioning workflows, • Fraud indicators and investigative processes, • Regulatory and compliance considerations across state markets, • Deep understanding of Insurtech models as they apply to underwriting, rating, and eligibility workflows, including:, • Rating engine architecture and how rate factors are structured, sequenced, and applied across risk tiers, • Eligibility rule frameworks, • Digital-first underwriting workflows, • The role of telematics, vehicle history, driver behavior data, and alternative data sources in modern risk assessment, • Hands-on experience building or managing products used by insurance carriers, MGAs, or TPAs., • Background in auto or regulatory tech is a plus., • Applicants must be authorized to work in the United States. We are unable to sponsor or transfer visas for this position., • Competitive Salary + Stock Options, • Benefits and Health Coverage – medical with optional dental, and vision, 401k, and life insurance., • High-End Gear – high-end Macbook Pro or equivalent, large monitors, and any other gear you need to be productive., • Modern Office & Stocked Kitchen - We keep the kitchen stocked with snacks and coffee/tea, along with team lunches and after-work hangouts., • Flat Org Culture – No heavy bureaucracy, just open communication and a team-first atmosphere. Everyone contributes ideas, and we truly value each other’s input. You’ll find a supportive environment where your voice matters.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary Directs the operation of an assigned unit by performing the following duties. Essential Duties and Responsibilities including the following: • Assist in the achievement of budgeted sales and profit., • Develop and maintain professional functional working relationships with IHOP craft employees, corporate and region employees, and customers., • Conduct operations training for craft employees designed to improve unit operations and the guest experience., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Execute annual financial, local restaurant marketing, customer service, and human resource objectives, strategies and tactics for unit, as defined by the current Standard Operating Procedures (SOP) and current operations plan., • Manage the restaurant floor such that the focus is placed on regular contact with restaurant customers. Maintain the frequency of customer complaints within acceptable limits and handle complaints in a professional, understanding, and timely manner. Ensure comment cards are in use with your store number and address located at the bottom and acted upon. Do your figure 8’s., • Comply with Federal, State, and local regulations which are applicable to the unit., • Assist in the recruitment, Dine Academy training, coaching and/or corrective action, and retention as defined by the current SOP and operations plan for the unit. Properly document performance problems. Communicate and enforce policies on discrimination and sexual harassment. Maintain crew member appearance and uniform standards., • Ensure food is in compliance with the SOP in areas of recipes, plating, and garnishes. Ensure food is presented well, served at appropriate temperatures and within standard ticket times., • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies., • Ensure the proper operational condition of equipment, building structure, and premises according to regulations and SOP. Maintain the interior and exterior appearance of the restaurant., • Ensure sanitation practices are maintained according to OSHA, Federal, State, and local regulations, and SOP. Ensure that food is properly stored (labeled, dated, rotated) and proper temperatures are maintained. Monitor a deep cleaning schedule. Train employees on proper personal hygiene and food handling., • Ensure safety and security practices as defined by SOP. Keep the frequency of accidents within acceptable limits., • Ensure safety and sanitation practices as defined by the IHOP SOP. Keep the back door of the restaurant as well as the doors to the office, and storerooms locked at all times. Walk-in freezer, walk-in cooler locked at night. Control guest checks and follow proper computer/register/cash handling procedures., • Ensure national and local restaurant promotions. Including the use of the correct POP, posters, and placemats. Keep menus clean and in good condition., • Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain timecards, human resources, personnel files with employment, legal, and all other required documents., • Perform other duties or tasks as assigned. Supervisory Responsibilities Directly supervise craft employees at unit. Assists General Manager with overall direction, coordination, and evaluation of the unit; Carries out supervisory responsibilities in accordance with the organizations policies, SOP, and applicable laws. Responsibilities include: Interviewing, some hiring, termination, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; customer satisfaction, addressing complaints, and solving problems. Keeps the General Manager informed. Requirements: Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • High School Diploma or General Education Degree (GED); and one to four years related experience and/or training; or equivalent education and experience. Language Skills • Ability to speak and read English, and interpret documents such as, but not limited to: safety rules, operating and maintenance instructions, and procedural manuals. Ability to write routine reports and correspondence. Ability to read routine reports, correspondence, and memos. Ability to speak effectively before groups of customers or restaurant employees. Mathematical Skills • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute, rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations – Other Skills and Abilities • A valid driver’s license. Proof of automobile insurance. Certification through assigned IHOP training courses. All local, State, and Federal required permits or licenses. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, sit, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee frequently works near moving parts and is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Employees must be at least 18 years old to operate kitchen equipment.

Job Description Dave's Hot Chicken CP 1459 Rand Arlington Heights IL Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary: The General Manager is responsible and accountable for all Restaurant activities while on duty. The General Manager will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The General Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Company Overview: Black Briar is a Bold American Tavern built on live-fire cooking, a serious raw bar, and hospitality that runs deeper than service. We are opening in Chicago's West Loop and building something meant to last - a restaurant with institutional character, operational discipline, and a genuine point of view. We are looking for a General Manager who has earned this role. Someone who has opened before, held a standard under pressure, and understands that the best restaurants are built on culture as much as craft. The Role: The GM is the operational and cultural anchor of Black Briar. You own the full front-of-house experience, the beverage program, and the financial performance of the business. You report directly to the ownership group and are their most trusted voice on the floor. This is not a title for someone who manages from a distance. You are present during service, visible to your team, and accountable to a standard that does not flex based on the night or the season. What You Own: Job Summary • Full FOH operations - floor execution, pacing, service standards, and guest experience across every shift, • Beverage program oversight in partnership with the Beverage/Wine Manager - product, education, cost performance, and guest-facing execution, • P&L accountability - labor, beverage cost, and controllable expenses tracked weekly with ownership-level transparency, • Hiring, onboarding, and development of the full FOH team, • Weekly scheduling in 7shifts within established labor targets, • Reservations strategy and OpenTable execution - pacing to protect both guest experience and kitchen capacity, • Pre-shift culture - team meetings that are content-driven, focused, and consistent, • Performance management across all FOH positions - coaching, documentation, and progressive accountability, • Bi-weekly beverage inventory in coordination with the Beverage/Wine Manager and accounting, • Direct, regular reporting to ownership - operational, financial, team, and guest experience updates with no surprisesWhat We're Looking For: Qualifications + Skills • 7+ years in full-service restaurant operations, with at least 3 years as a General Manager or senior leader at a high-volume, full-service concept, • Experience opening a restaurant from pre-opening through stabilization strongly preferred, • Ownership-level financial literacy — you have read a P&L, built a labor model, and driven performance against a budget, • Serious working knowledge of wine, spirits, and cocktail programming; formal beverage certification (WSET, CMS) strongly preferred, • Proficiency with Toast, OpenTable, 7shifts, and Google Workspace, • Illinois Food Handler and BASSET certifications required, • Chicago market experience preferred — candidates from comparable markets with demonstrated performance will be considered, • A builder. Someone who develops people, creates systems, and leaves a team better than they found itWho You Are You lead with presence, not volume. You hold a standard because you believe in it. You understand that a great restaurant is not built on opening night - it is built in the years after, when the work is quieter and the discipline has to be self-generated. You are not chasing a title. You are looking for a place where the work means something and the team around you is worth building with. If that is you, we want to hear from you. Compensation & Benefits • Salary Range: $85k - $105k, • Performance bonus tied to financial and guest experience metrics, • Health benefits with employer contribution, • Employee dining benefit, • Annual performance review with merit increase opportunity Black Briar is an equal opportunity employer. We are committed to building a team that reflects the city we are proud to call home.

Job Description DineAmic Hospitality Assistant General Managers are responsible for assisting with the day-to-day operations of all (FOH) front of house and (BOH) back of house team members at one of our venues. The Assistant General Manager will collaborate with the General Manager to help drive sales, manage costs, deliver an exceptional guest experience, and create a high-performance, team-oriented workplace culture. The ideal candidate will have at least 5 years of management experience in a full-service, high-volume restaurant; creative ideas to drive sales and repeat business; and the capability to recruit, train, discipline, and develop team members. General Functions + Responsibilities • Collaborate with General Manager to meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements., • Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit; Drive sales and repeat business by building rapport and establishing relationships with guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste., • Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience; Maintain guest service by helping wait staff with table preparation and food delivery., • Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service., • Accomplish restaurant human resource objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis., • Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination. • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations., • Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements., • Other duties assigned as needed Experience + Education Requirements • At least 5 years of full-service management experience in a high-volume restaurant required, • Experience managing multiple units and/or opening a new store preferred, • Bachelor’s Degree preferred, • Proven track record of delivering results in a complex, fast-paced environment., • Demonstrated leadership capability to build strong teams and achieve business goals, • Ability to plan and set goals and communicate direction to others., • Valid Allergen, Sanitation and ServSafe Certifications required Physical Requirements + Work Environment • Prolonged periods of standing and walking throughout the restaurant and kitchen areas., • Ability to lift, move, carry, and transport up to 40 pounds regularly, and up to 50 pounds occasionally., • Frequent bending, reaching, kneeling, and stooping., • Ability to operate standard restaurant and office equipment, including POS systems, telephones, and computers., • Ability to clearly communicate verbally and in writing in a noisy, fast-paced environment., • Fast-paced, high-energy hospitality environment that may include exposure to variable temperatures (hot and cold), humidity, loud noise, and kitchen equipment., • Requires a flexible schedule including nights, weekends, and holidays as necessary to meet the needs of the business. Core Competencies • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • Technical Proficiency with computers and POS systems Benefits +Perks • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match, • Monthly Food & Beverage Allowance and Discount DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job Description Sbarro 5220 Fashion Outlets way, Space F-3 Rosemont, IL 60018 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary Assists General Manager in achieving restaurant objectives, including assigning, directing and following up on activities of team members. Provides quality products in a clean and safe environment to every customer. Works with the General Manager to ensure compliance with all Company policies and procedures, federal, state and local laws and Company business standards. Also assists the General Manager with overall store operations. This position must be able to work and communicate effectively with the restaurant management team and the team members. Supervisory Responsibility Though this position does not provide direct supervision to others, job responsibilities may include providing functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures on their shifts, and may provide secondary supervision to team members under direction of or during the absence of the General Manager. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to team members. Ensures all Company food safety procedures are followed. Complies with all health / sanitation regulations. 1. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 1. Monitors tasks performed by team members to ensure product quality and guest satisfaction., 2. Monitors and follows up with team members regarding food preparation and Company procedures to minimize food cost. 1. Monitors labor usage against sales and takes corrective action where necessary., 2. Executes, trains and monitors proper cash control procedures., 3. Ensures proper training for team members through established training systems. Provides ongoing coaching to team members. 1. Assists General Manager in ensuring compliance with all other Company policies and procedures., 2. Assists General Manager with overall store operations, including, but not limited to, monitoring operational systems, profit and loss statements, inventory and employee scheduling. 1. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 1 or more years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.