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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 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 To notify of a non-compliant job posting, please send a notice to

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in Washington, D.C., Virginia, Maryland, Colorado, and even more on the way! We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a General Managers in Chicago! At CYM we consider our GMs to be the CEO of their shop. The General Manager oversees kitchen operations, front-of-house service, the continued development and growth of your team, and the overall profitability of your shop. The GM is always guest-, food-, and team-focused while being a quick thinker front-of-house lover, a skilled communicator, and a motivator. As a GM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of a CYM GM: • Overseeing daily operations of your shop - from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead (if applicable), supervisors, and team members to ensure the best service is provided to our guests with CYM VIBES in mind, • Work with supervisors to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pickups, linens, deep cleaning, and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage, and labor goals, • Recruiting, hiring, training, and conducting a performance evaluation of team members, • Scheduling so that each shift and position is covered to its best ability. If there is an issue (callouts, emergency), the manager is on-call to solve it in the best interest of the shop, • Working in the shop 5 days a week, must be available to work weekends., • Must have transportation to travel between multiple CYM locations in the DMVCompany Core Values & Expectations:, • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging – You will work as a team to make people feel welcome, • Energy – You are active, proactive, and work hard to make things happen, • Seize the Moment – You make the most of every guest opportunity by saying yes and by trying new things, and by being originalAs a CYM team member, you’ll make an impact by:, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Being yourself and making genuine relationships with other team members and guestsYou’ll be a great addition to the CYM team if you:, • Have 1-2 years of experience in a restaurant management role, • Have a good understanding of P&L, COGS, decision making, process improvement, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification, • Can coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and be willing to lead by example, • Take initiative, you’re proactive and can think of the big picture, • Have a high-energy, positive can-do attitude that thrives in a fast-paced environment, • Treat others with kindness and respect, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently, Proven coaching and leadership skills for a diverse staff, • Can work flexible shifts and schedules, inclusive of weekends and holidays. You’ll love working at CYM because:, • Starting salary: $70,000 and a 20% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more., • Never work nights! We open early, wrap up early, and make space for real work-life balance. Our morning and afternoon hours mean you’ll have your nights free to live your life and prioritize what matters most.We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR 5J7YejLoqm

Job DescriptionDescription: Position Overview The Assistant General Manager, Snack & Drink, will contribute to all facets of the Snack and Drink department, reporting to and providing support for the Operations Manager and/or Director concerning the Snack and Drink programs and operations. They will be responsible for the training and onsite supervision of all S&D team members, which includes providing shift coverage when necessary to ensure the smooth continuation of operations. In addition, they will be responsible for inventory and product replenishment requests for client sites with ability to uphold Just Fare standards by prioritizing delicious products that are organic, locally sourced, and procured from woman- and BIPOC-owned businesses. They will support the company's objective of decreasing waste by emphasizing bulk and in-house products over single-serve packaged products, where feasible. Although this position is based in Seattle, it may necessitate working at various locations as needed, including but not limited to the headquarters and warehouse in Oakland, travel to other client sites throughout the Bay Area, CA, as well as out-of-state locations such as New York, NY. About Just Fare Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer a variety of services for workplaces; such as, Office Catering, Snack & Drink programs, event catering, commercial kitchen design and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world. 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 494,250 meals to communities fighting food insecurity in the Bay Area. Tastes good. Does good. Requirements: Responsibilities • Complete order fulfillment in an efficient and safe manner, ensuring quality and efficiency standards are met., • Oversee all S&D team members within the assigned region (including attendants, drivers, and Leads). Ensure that all team members clearly understand their expectations and accurately fulfill their duties., • Review and monitor various Slack channels for questions, feedback and requests sent from the onsite attendants and drivers - respond to and escalate accordingly., • Exemplify a high level of customer focused and friendly approach to servicing onsite accounts on route delivery., • Assist with improving and enforcement of merchandising standards specific to each client site, including merchandising smallwares, • Receive and stock vendor and other package deliveries that come to both facility locations accurately and to quality standards., • Participate in inventory management including proper rotation, storage, and cycle counts in warehouse and onsite at client locations., • Adhere to and actively participate in proper inventory storage and transport., • Support as a driver routes as needed, by having working knowledge of all client account routes and programs to be able to cover as a relief driver and trainer for new drivers/routes., • Transport and stock inventory between stockrooms, warehouses and commissary as needed., • Complete daily and weekly cleaning of warehouse facility, all S&D equipment and vans, • Assist Snack & Drink Operations Manager with client event and activations, or other operational needs specific to snack and drink for client launches - including but not limited to preparation and setup of smallwares for the client site, snack and drink install and initial training for new hires on routes & locations., • Work alongside the Snack & Drink Operations manager in the further development of a fast-growing Snacks and Drink department., • 1+ years experience in client facing, account coordinator, events coordinator or similar role., • 3+ years experience in a warehousing or route delivery preferably in a food operation with a passion for food and people, • Experience training, managing in shift activities and tasks for self and others., • Positive attitude, strong work ethic, communication and patience, • Sense of urgency and ability to work in a fast paced and constantly changing environment, • Strong attention to detail and high level of customer focus, • Attendance and punctuality are required with schedule flexibility determined by needs, • Ability to be a self-sufficient problem solver and make sound decisions on-the-fly, • Basic Food Handler Certification, • Knowledge of safety and sanitation, • Basic understanding of workplace communication tools (such as Slack, Google Drive - Docs & Sheets, Asana, etc), • Basic understanding of online inventory systems (Fishbowl knowledge/experience a plus!), • Experience with stocking and merchandising is a plus, • Smartphone needed for daily communications, • Must be able to lift up to 80lbs repetitively, load and unload products from vans, pallets. Typical schedules are generally Monday through Friday with hours dependent on the service. However our Snack and Drink primary hours of operation are from 5am - 5pm. You are responsible for managing your schedule directly with your manager. Shift details: Exact schedule may fluctuate, S&D operations can be at any time (24/7). Compensation & Benefits • $29/hour. Competitive wages in an equitable tiered pay structure for all positions. Non-Negotiable., • Cell Phone Stipend, • Full time employees receive Health, dental, and vision insurance and Paid Time Off (PTO) Accruals - After 90 days, • All employees 401K (retirement account) - After 90 days, • Commuter (pre-tax) - After 30 days, • Meals provided daily onsite at Oakland Commissary Kitchen, • Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

Job DescriptionDescription: 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 Service Operations Manager at Moneygun, you are responsible for ensuring service and hospitality are running smoothly across all areas of the operation. This role serves as a direct supervisor and key resource for the bar, kitchen, and security teams, providing guidance and hands-on support as needed. You are consistently present on the floor during service, using the company’s mission and guiding principles to inform decisions and help shape team culture. You also partner with the General Manager, 16OC Beverage Director, and shared services team to support event programming and activations. Additional Responsibilities Include but Are Not Limited To: Leadership • Act as a standard bearer for the Moneygun brand, serving as the host of the party during service and ensuring all hourly staff reflect the same FOH “hospitotally” and level of service, • Maintain a consistent, professional presence as a leader for the team, • Partner with the GM and AGM to execute regular training sessions to build the service team’s knowledge and skill set, • Support and build relationships with brand partners and distributors, • Lead shifts as Manager on Duty (MOD) 3–5 times per week, including a mix of opening and closing shifts, ensuring strong execution and timely resolution of issues, • Support the GM with scheduling, ensuring schedules are posted at least two weeks in advance, • Maintain and update SOPs and operational documents as needed, • Ensure efficient and consistent opening and closing procedures, with clear ownership across the team, • Oversee cleanliness and organization across all FOH and BOH spaces, • Attend weekly manager meetings and follow through on assigned action items, • Execute beverage activations and partnerships, including holidays, menu features, and special events, • 3+ years of experience managing people in a hospitality environment, • Experience working floor service and leading shifts as Manager on Duty (MOD) in a bar or restaurant setting, • Availability to work nights and weekends, including MOD shifts, • Strong interest in building community within teams and creating a positive guest experience, • Experience hiring, training, and developing team members, • Experience creating and maintaining SOPs across bar operations, • Familiarity with Toast POS is a plus, but not required, • Ability to stand and walk for extended periods of time, • Ability to lift and carry up to 25–50 lbs as needed, • Comfortable working in a fast-paced, high-volume environment, including late nights and loud settingsPosition Details & Benefits, • Job Type: Full-time, Exempt, • Compensation: $70,000 - $80,000, • Benefits: Health insurance with employer contribution; voluntary dental, vision, short-term, • disability, accident, and hospital coverage; employer-paid life insurance; voluntary life insurance; 401(k) retirement plan with company match; paid parental leave after 1 year of service; Transit benefits through a pre-tax payroll deduction program; unlimited PTO, • 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.

Job Description Sbarro 225 S Canal St, Unit #3, Chicago, IL 60606 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. 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. 4. 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. 5. 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. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. 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.

Job Description Dave's Hot Chicken • Dave's Hot Chicken Illinois, • CP 1493 S Randall Algonquin IL LLC, • CP Touhy Skokie IL LLC, • CP Rand Arlington Heights IL LLC5530 W Touhy Ave, Skokie, Illinois 60077, USA Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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, • 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, • 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 Dave's Hot Chicken 5530 W. Touhy Ave. Skokie, IL 60077 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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, • 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, • 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 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., • 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, • 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

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. 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. 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 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 Sbarro 500 W Madison St, Suite F-015 Chicago, IL 60661 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. 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. 4. 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. 5. 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. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. 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.

Job Description Sbarro 5554 W Fullerton Ave, Chicago IL 60639 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. 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. 4. 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. 5. 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. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. 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.

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. 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. 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 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 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. 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. 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 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 Stacked and Folded is Hiring!!! We are seeking a Restaurant Manager to join our team! We are looking for an outgoing individual that is highly organized, ready and willing to learn and grow with our family. We are located right next to North Western Unviersity and the CTA Purple Line. We have a very young and caring team that needs guidance and someone that is willing to think outside of the box. The right person needs to relate and connect with a young team of college and high school students. We have a very fun relaxed approach to our working environment. Social media and networking skills are imperative to the success of the business and the right candiate. Looking for an independent thinker and strong personal motivation and leadership skills. Will train the right canidate with a can do attitutitde. We are looking for some to take ownership of the business through actions and clear, calm communication. We are a small privatley owned bussiness with two locations and looking to expand with long term growth potential. Working You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Supervise and coordinate all culinary, dining room, carryout, and carryout activities, • Train and supervise FOH and BOH staff., • Works closely with the Chef and Owner to develop new bussiness and marketing strategies., • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Place and develop order guides for kitchen and front of house service, • Create and adjust staff schedules to meet restaurant needs and labor budget forcasting, • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detailCompany DescriptionWe are Stacked and Folded Social House, young, small, but BUSY!We are Stacked and Folded Social House, young, small, but BUSY!

Job Description We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Supervise and coordinate all culinary activities, • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Create and adjust staff schedules to meet restaurant needs, • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detailCompany DescriptionFamily owned Italian restaurant and pizzeriaFamily owned Italian restaurant and pizzeria

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, • 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 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.

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.The ideal candidate must have strong culinary knowledge as well

Job Description Sbarro 225 S Canal St, Unit #3, Chicago, IL 60606 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance 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. 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. Monitors tasks performed by team members to ensure product quality and guest satisfaction., 4. Monitors and follows up with team members regarding food preparation and Company procedures to minimize food cost. 5. Monitors labor usage against sales and takes corrective action where necessary., 6. Executes, trains and monitors proper cash control procedures., 7. Ensures proper training for team members through established training systems. Provides ongoing coaching to team members. 8. Assists General Manager in ensuring compliance with all other Company policies and procedures., 9. Assists General Manager with overall store operations, including, but not limited to, monitoring operational systems, profit and loss statements, inventory and employee scheduling. 10. 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 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.

Job DescriptionPoint B is a business innovation firm that takes the guesswork out of transformation. We engineer your future by combining advanced technologies and industry expertise to help you reimagine your business and its processes to get ahead and stay ahead. We're consulting done different. While others might say it, we live it—your success is our success. We start with the challenges you face, then partner to drive to what’s right for your business, your people, and your future. The proof is in our world-class NPS score that consistently triples our competitors. We know how to listen carefully, respond with agility, and accelerate time to value. When you partner with Point B, you’ll experience the speed and confidence needed to spot critical pivots, navigate complexity with ease, and tailor technology to fit your needs. We're ready to start generating your future today. JOB SUMMARY:As a Senior Manager at Point B, you will have an opportunity to own your career development—pursuing projects, clients, and opportunities that you are most interested in and developing the expertise you need to take the next step on your career journey. You will be asked to apply the expertise you have developed during your time in the professional world to new challenges, driving growth for our clients, company, and yourself. RESPONSIBILITIES: • Design and implement holistic transformation strategies across people, process, and technology—modernizing both guest-facing capabilities (e.g., mobile ordering, digital payments, voice ordering, loyalty programs) and internal operations (e.g., inventory, kitchen management, labor scheduling), • Lead and manage teams and client relationships on digital transformation initiatives, aligning technology solutions with business goals to drive innovation and efficiency., • Facilitate client working sessions, including:, • Requirements gathering, writing use cases, user stories, • Functional design decision workshops, • Conference room pilots, • Deployment and adoption planning, • Managing engagement budgets, • Lead large-scale digital transformation initiatives with measurable business impact within the restaurant and hospitality industries, modernizing customer engagement, operations, and enterprise systems.REQUIRED QUALIFICATIONS:, • 12 + years of experience in Digital Transformation and Enterprise Application modernization initiatives., • Deep hands-on experience with restaurant and hospitality system landscapes, including FOH/BOH systems integration, POS platforms (e.g., Toast, Oracle Symphony, Qu, PAR, NCR Aloha)., • Functional Enterprise Architecture experience, comfortable planning, leading the selection, & implementation services., • Formal consulting experience is required (Big 4, Top 20 or boutique)., • Strong documentation, analytical, organizational, digital agility, and presentation skills., • Worked with enterprise restaurant or hospitality brands., • Drove platform consolidation and workflow optimization across CPQ, ERP, SCM, FP&A, HCM, and POS—preferably with tier-one enterprise solutions (e.g., Oracle, NetSuite, SAP, Microsoft Dynamics, OneStream), • Comfortable transitioning between strategic and execution responsibilities to maximize client value, • Utility-type players willing to work in an emerging market kind of environment (e.g., business development, market start-up activities)., • Innate problem solvers who want to grow in a flexible, collaborative culture., • B.A. or B.S. degreeDESIRED QUALIFICATIONS:, • Enterprise Software certifications, • Scrum Master and/or Product Owner, or Technology specific solutions certifications, • MBA/MS JOB SPECIFIC QUALIFICATIONS:, • Ability to work on-site with clients as requested., • Ability to work remotely as needed., • May require travel up to 80%., • Willingness to work non-standard hours as necessary. Bonuses are awarded at Point B’s discretion and are based upon individual contributions and overall firm performance. Employees hired on or after October 1 are not eligible to participate in the current year’s bonus or merit increase cycle. Eligibility will begin with the following performance cycle, in accordance with company policy. INTRIGUED TO LEARN MORE?When you apply for this role, your information will be personally reviewed by our talent acquisition team (not by a robot). You can expect to hear back from us with feedback if we think there could be a fit and what next steps look like. WHAT MAKES POINT B DIFFERENT?We put our passion for change to work, using our purpose and values as our north star. Our teams help organizations solve their greatest challenges and created an inclusive culture that attracts and retains the world’s best talent. Be part of a collaborative culture where we build lasting relationships with each other, our customers, and our communities. Benefits – Point B rewards high performance with a total rewards approach that includes competitive base pay, benefits, as well as flexibility, leadership development opportunities, and a culture designed to help our diverse team of individuals flourish. Award winning – Point B has been consistently recognized as one of the best places to work by Fortune magazine, Great Place to Work, Consulting Magazine, BuiltIn, and many others. We are proud to be named a Best Workplace in the US by Fortune magazine, Best Workplaces for Millennials, and Best Workplaces for Women in addition to other awards regarding our workplace inclusivity. Point B is an equal-opportunity employer committed to a diverse workforce. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. You can read more about our commitment to diversity on our website. Point B is committed to providing equal opportunities for persons with disabilities or religious observances, which includes providing reasonable accommodation for in any individuals with disabilities or for religious purposes. Applicants with disabilities may contact our Accommodations team at or 206-517-5000 to request and arrange for accommodations through the application and/or recruiting process. If you need assistance to accommodate a disability or religious observance, you may request an accommodation at any time. Please note: This mailbox is only for accommodation requests or questions. Please use the Contact Us form for any recruiting inquires. Legal Information for Job Seekers can be accessed on our Careers Website. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Job Description General Manager of Food and Beverage - Hilton O'Hare Airport PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: The General Manager of Food and Beverage is responsible for overseeing the operation of front of the house’s food and beverage outlets including (restaurant, bar and cafe) and back of the house including (Main Kitchen, Pantry Kitchen, Stewarding, In-Room Delivery, Cafeteria, Purchasing, and Banquets). Meets operation financial objectives set forth by the Chicago Department of Aviation and the City of Chicago by revenue and profitability; partnering with vendors; preparing strategic and annual forecasts and budgets; analyzing variances; establishing and monitoring financial controls; developing and implementing strategies to increase revenue. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the company. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position. OPERATION ESSENTIAL FUNCTIONS: • Ensure that management is following food and safety regulations, • Assist with outlet marketing, • Assign back of house department with special projects, • Assist hotel departments with their FB inquiries or projects as it relates to FB, • Follow up with guests’ comments and inquiries, • Conduct Interviews for Exempt positions, • Discipline creation and review for Exempt positions, • Final approval of vacations and request offs for back of the house and exempt team members, • Address credit card disputes, • Review Banquet Contracts, • Work with RSM to balance financials, • End of the Month Inventory review and input, • Tax Filing, • Vendor set up, maintenance and relationships, • Review bills in Bill.com, • Oversight of food supply ordering for the F&B operation, • Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, training, scheduling, discipline, terminating, and assigning work. Delivering recognitions and rewards. Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. HPH will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS: Positions directly reporting to this position (titles): Assistant Director of Food and Beverage, Executive Payroll Administrator and Sous Chefs SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Completes assigned side work to include cleaning meeting space and storage space, that adhere to standard food and products as assigned to adhere to health standards., • Abides by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests., • Attends all mandatory meetings., • Keeps work area clean and organized., • Bachelor’s degree or equivalent experience required, • 3+ years of experience food and beverage operation and hotel operation, • 10+ years of leadership experience, • Solid understanding of accounting fundamentals and finance best practices, • Proficient in MS Office and good knowledge of relevant time and attendance software, • Trustworthy with attention to confidentiality, • Outstanding organizational ability with great attention to detail, • Excellent communication skills, • Must be flexible and adapt to changing priorities, • Great leadership abilities, • Ability to communicate with all levels of staff Food Handler’s License, ServSafe, Basset License, and all other licenses as required by local law. Ability to obtain any government required license or certificate. Salary Range: $105,000.00-$115,000.00 annually FLSA Status: Exempt Location: On-Site Benefits • Medical Insurance (Health, Dental, Vision), • Daily Commute Stipend, • Monthly Phone Stipend, • Disability Insurance, • Vacation and PTO, • 401K Plan with generous Company Matching, • Employee Assistance Program (EAP) Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2025 for being one (ranked 35th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.

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 At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in Washington, D.C., Virginia, Maryland, Colorado, soon Chicago, even more on the way! We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a Commissary Supervisor at our Wicker Park location! The Commissary Supervisor is responsible for overseeing all aspects of commissary production during their shifts. You’ll be a leader for your team. This is your production area and your team. You’ll lead by example and hold all pastry team members accountable for their performance and product output, and do so through our Values (“VIBES”). You will work with other supervisors and managers to create an efficient work environment. As the Commissary Supervisor, you are responsible for supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools. You must be willing to work weekends and holidays. Company Core Values & Expectations: • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – Promotes individuality and respect, considerate of the brand as they seek to evolve it. Arrives to work every day ready to work hard., • Belonging – Encourages teamwork and promotes an environment of succeeding together, • Energy – Leads with enthusiasm, positivity, encouragement, and confidence, • Lead all aspects of commissary production, • Help build the company's expertise in food quality and safety standards by ensuring all team members are following safety, sanitation and cleanliness policies. Ensures compliance with all government regulations., • Create a safe and fun working environment for all employees, • Be a voice of calm and confidence in high pressure situations and demonstrate leadership through adept problem solving, • Manage and monitor quality to minimize waste and always be looking for ways to improve our products, • Manage production schedule to support shop needs and timelines, • Share ideas, opinions and suggestions to improve product quality and kitchen efficiency, • Maintains effective relationships with all commissary managers and team members, • With other manager(s) and supervisor(s), assists with managing team shifts, • 2+ years experience as a baker or prep cook in a food production space, • 1+ year experience as manager in a food production space, • Time management skills to deliver quality products on schedule, • Flexibility – proactively manage your schedule to support the needs of the business, which can include weekends, holidays, evenings, and potential overnight shifts, • Outstanding leadership skills and ability to motivate a diverse team in a fast-paced environment, • Ability to attract, develop, and retain high performing team members, • Positive attitude and passion for food required!, • A hands on management style and are willing to lead by example, • Starting wage: $19/hourly as a Supervisor and $17 as a team member, including tips, for shifts worked in this position. With tips, your pay is likely to range from $22-26/hour., • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day! Powered by JazzHR 42HXKKUSTJ

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 Description Construction Headhunting is on the Hunt for an Operations Manager -Field, you will manage the day-to-day Field Operations of Service & Contracting Divisions. Supporting both Local and Highway DOT Divisions, Dispatching, Scheduling, Inventory-Materials, Equipment & Fleet Management, and Field Hiring. Client is located in SE Side of Chicago - NW Indiana, this is a succession plan replacing the retiring current manager of 30 years. Client Insights: • 35+ Years Servicing the Great Lakes Region, • Growth by Acquisition: Four (4) Competitors, • Concrete Cutting, Sawing & Drilling Locally, • Regional Highway DOT Grooving & Grinding, • Servicing IL, ID, WI, MI, MO, and IA, • 50 Truck - Equipment Operation, • Knows How to Treat’em to Keep’em, • Fully Stocked Kitchen Drinks-Snacks, • $90k - $125k Wages + Annual Bonus, • Manage/Coordinate 50 Field Craftsman (Local/Travelers), • Manage a Fleet of 50 trucks – heavy-equipment, • 35+ Years Servicing the Midwest, • Company Truck + Gas Card, • Medical, Vision, Dental, • Vacation, Sick & Holiday This is an Opportunity you Should Explore: Https://calendly.com/tammiemcdaniel

Job Description With over 85 locations, Dotty's Stella's Place & Shelby's are Chicagoland's Premier Destination for slot and video poker. Our three brands, are neighborhood gathering places for adults to enjoy a light meal and video gaming in the comfort of a welcoming and friendly environment Description: The Hourly Manager serves as the first point of contact for all guests and vendors visiting our gaming cafes, and as a resource and mentor to all employees. This leader takes initiative to inspire and guide teams across assigned locations, seamlessly balancing diverse responsibilities to deliver exceptional service and ensure an outstanding gaming experience for every guest. Welcoming and customer-focused, the Hourly Manager prioritizes guest satisfaction while maintaining smooth and efficient operations. Expectations: • Act with integrity and honesty in all work-related duties., • Lead the operations of the store during each scheduled shift., • Develop a positive work environment for employees, guests, and vendors., • Uphold state, local, and company standards and regulations., • Collaborate with fellow staff and managers., • Uphold clear and consistent communication with all employees and managers., • Be proficient in each area of responsibility and assist when necessary. Responsibilities: • Responsible for all operations of assigned locations while on shift., • Act as a resource and mentor for employees, while on shift., • Provide exceptional customer service., • Genuinely create memorable experiences for all our guests, every shift, every day, every time., • Anticipate customer needs by actively listening and offering tailored solutions., • Be knowledgeable of vgt machines, games, and features, and how to resolve machine issues., • Enthusiastically promote marketing initiatives consistently to every guest., • Accurately document guest activity and records., • Maintain the highest standard of cleanliness and sanitation., • Clean and sanitize café and gaming areas, restrooms, kitchen spaces, and common areas maintaining a tidy appearance., • Empty trash bins and ensure proper disposal of waste., • Assist with deep cleaning tasks, such as degreasing kitchen equipment, as needed., • Perform regular and consistent maintenance of equipment., • Assign and/or perform employees' weekly/monthly cleaning tasks and performs audits of completion., • Effectively communicate business needs including but not limited to issues such as guest feedback, broken equipment, and/or low product inventory., • Responsibly manage financial transactions including cash drawer, sales, daily deposits, and tips., • Run financial sales reports and prepare weekly deposits., • Notify Senior Multi-Unit Manager and/or Multi-Unit Manager of any discrepancies., • Prohibit underage patrons from purchasing alcohol or gambling by ID'ing every guest, every time., • Actively support liquor, gaming, health, and other regulatory inspectors to ensure compliance and maintain strong professional relationships., • Prepare and serve food and beverage items., • Ensure consistent food quality, standards, and service., • Record cooler and freezer temperatures throughout the day., • Ensure successfull completion of certification courses within 30 days of hire for all employees., • Basset, Allergen, sexual harassment, and Illinois Food Manager, • Providing a safe environment for staff, guests, and vendors., • Locking doors and setting alarms., • Reporting safety hazards or concerns such as torn carpet or defective furniture., • Train and develop new and existing employees, focusing on guest service host responsibilities and company initiatives., • Staffing and Schedules:, • Schedule interviews for new Guest Service Host positions., • Write and maintain bi-weekly schedules for all employees., • Manage shift changes, requests off, and call offs., • Inventory and Ordering:, • Complete accurate monthly inventory and weekly liquor inventory for assigned Locations., • Place orders for food, liquor, and supplies, as needed., • Repair and Maintenance, • Be familiar with trouble shooting procedures for equipment and facility., • Present clear information of issues and deliver to Senior Multi-Unit Manager and/or Multi-Unit Manager., • Consistently work regular weekly shifts across assigned locations, averaging 30-40 hours per week., • Scheduled should include open, mid, and close shifts, as well as weekends., • Maintains regular and consistent attendance and punctuality., • Perform other duties as requested by management. Skills & Experience: • Must be 21 years of age., • Previous management and customer service experience is preferred., • Must have a reliable form of transportation., • Able to use a touch-sensitive POS System., • Being able to bend, reach, lift and/or carry 15 pounds., • Knowledge of the service environment., • Strong interpersonal skills and the ability to work as part of a team., • Attend meetings and trainings as required by management.

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, • 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 Compensation: • Competitive base salary, • Commission and performance bonus opportunities $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

Job Description At Landmark Theatres we are Movies and more! We are focused on enhancing your escape through the diversity of our curated content: Films, Music, Sports, Gaming, Live Events, Streaming, etc. Landmark is known for historic theatres as well as those with neighborhood charm and contemporary locations with all the latest amenities. We offer all the regular movie concession fare you expect, as well as beer, wine and other spirits at many locations. We are also focused on bringing you state-of-the-art presentation and a safe environment for you to experience it. Going out is a social, interactive experience, and each Landmark Theatre is part of your local community. We interact and engage with our guests, but most of all, we listen. Essential Duties & Expectations: Under general supervision of the Management Team, Floor Staff are responsible for providing a sophisticated entertainment experience through unsurpassed customer service. Floor staff will be scheduled to work Box Office, Concession, Usher, or Kitchen as staffing needs require. Qualified candidates must be available to work nights, weekends and Holidays. Essential job duties and responsibilities include, but not limited to: Box office: • Greet and welcome each customer, • Assist with movie/seat selection and answers general questions, • Provide friendly and efficient service including answering questions and resolving customer concerns, • Use point of sale system to accurately process transactions and payments, • Answer incoming phone calls and provide general theatre information, • Responsible for accuracy of cash drawer, passes, vouchers, refunds/exchanges, and inventory, • Checks and updates marquee and displays, • Knowledgeable of amenities associated with each film, • Greet and welcome each customer, • Upselling and suggestive selling concession items with each transaction, • Use point of sale system to accurately process transactions and payments, • Operating and maintaining all concession and kitchen equipment, • Perform daily opening and closing duties in assigned areas, • Receiving and putting away deliveries (stock), • Complies with city, state and federal food safety and alcohol service laws where applicable, • Knowledgeable of concession products and offerings, • Knowledgeable of amenities associated with each film, • Greet and welcome each customer, • Auditorium Announcements (greeting, promotions, and safety information), • Maintain cleanliness in lobbies, auditoriums, restrooms and back of house areas, • Assist customers with locating a seat or their assigned seat, • Controls theatre access by ensuring customers have the appropriate tickets and directing customers to the correct auditorium, • Perform auditorium checks to monitor picture, sound quality, and temperature including disruptive behavior (talking, cell phone usage, and suspicious activity), • Reports safety and security concerns to management (trip hazards, lights outs, broken seats), • Knowledgeable of amenities associated with each film, • Issues/assists customers with hard of hearing and closed caption devices (in-theatre set up), • Must be at least 21 years old, • Committed to providing exceptional customer service, • Good verbal communication skills, • Accurate cash handling and math skills, • Must be available during peak business hours (Nights, Weekend, and Holidays)., • Ability to work in a fast-paced environment, • Ability to interact with the public and provide high level of customer service, • Ability to work independently, • Ability to lift 50 pounds and stand for a long period of time, • Ability to comply with attendance and dress code policy, • Free movies, • Free popcorn and soda, • 50% off concessions, • Medical and Dental benefits*, • 401(k) retirement with company match* FOR CALIFORNIA APPLICANTS ONLY: Please read and review our Notice to California Applicants.

Position Summary: We are seeking a highly organized, proactive Office Manager to ensure the smooth day-to-day operation of our office while providing light administrative support to leadership and cross-functional teams. This role is ideal for someone who thrives in a fast-paced environment, enjoys problem-solving, and takes ownership of creating an efficient, welcoming workplace. Key Responsibilities: Office Operations & Facilities Management • Maintain a clean, organized, and fully stocked office environment (kitchen, supplies, common areas), • Manage inventory and ordering of office supplies, snacks, and beverages, • Oversee mail, shipping, and delivery coordination, • General office equipment upkeep, • Maintain office layout, seating charts, cube identification, and nameplates, • Ensure shared spaces are regularly cleaned and maintained, • Coordinate access control, security procedures, and emergency protocols in partnership with safety teams, • Support onsite visits (customers, vendors, partners), including logistics and preparation. Calendar & Scheduling Support (Light Admin duties) • Coordinate complex scheduling across teams, including leadership calendars as needed, • Resolve scheduling conflicts and prioritize meeting needs, • Book conference rooms and manage logistics for large meetings, • Assist with occasional external scheduling (e.g., agency partners), • Provide limited support for travel booking and expense tracking. Organizational & Event Support • Coordinate onsite interviews and candidate logistics, • Manage internal office communications and announcements, • Support vendor sourcing and procurement of materials (e.g., signage, swag, event supplies) Annual team events Company-wide gatherings (e.g., picnics) Volunteer and charity events • Support trade show and event logistics, • Coordinate product orders, pickups, and sample deliveries for internal teams. Qualifications: • 5+ years of experience in office management, workplace operations, or administrative support, • Strong organizational and multitasking skills with attention to detail, • Ability to manage competing priorities and solve problems proactively, • Excellent communication and interpersonal skills, • Comfortable working independently and taking initiative, • Experience with calendar management tools and office systems (e.g., Google Workspace, Microsoft Office). Preferred Skills • Experience supporting leadership or executive-level scheduling, • Event planning or vendor management experience, • Familiarity with workplace safety and office operations best practices. What Success Looks Like • Office runs smoothly with no gaps in supplies, organization, or communication, • Meetings and events are well-coordinated and efficient, • Employees have a positive, seamless workplace experience, • Scheduling conflicts are minimized and resolved quickly. Compensation: The annual salary range for this position is $55,000 to $85,000, reflecting the anticipated compensation at the time of posting. Final compensation within this range will be determined based on several factors, including, but not limited to, education, certifications, relevant experience, travel requirements, and overall business needs. In addition to base salary, eligible employees may also be eligible for an annual bonus and are provided with a comprehensive benefits package, which includes paid time off, medical, dental, and vision coverage, life insurance, short- and long-term disability insurance, paid parental leave, and a 401(k) retirement plan with company match. Company Overview: PowerStop is a market leader in the aftermarket automotive brake industry, holding a dominant share of brake kit sales across all major online retailers and delivering unmatched omnichannel operational capabilities. The company’s core offerings include complete brake kits sold through leading e-commerce platforms such as Amazon, RockAuto, and AutoZone, as well as brake components and accessories distributed through the traditional warehouse distributor channel. Unlike traditional brake suppliers, PowerStop was built in the online marketplace and pioneered the concept of a complete brake kit—packaged with all necessary parts and hardware for a seamless replacement or upgrade. Today, more than 70% of the company’s revenue is generated from online channels. PowerStop’s leadership position is driven by its consumer-centric kit solutions, strong brand presence, and operational excellence. In addition, the company has established itself as a trusted partner to warehouse distributors through best-in-class fulfillment, product quality, and customer service.

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

Job Description Position Purpose: Responsible for and committed to creating an unparalleled guest, member, and resident experience within a luxury hospitality environment. Oversees the activities of key guest and member contact departments, including but not limited to the hotel’s F&B operations comprised of Terrace 16, Kitchen, Banquet Operations, Rebar, Room Service, and Bars. Maximizes profitability as well as guest and associate satisfaction. Implements and oversees the daily quality processes at the hotel and the development and execution of strategic initiatives. Acts as the Director of Food & Beverage in the absence of him/her. Consults with the General Manager where required. Essential Functions: • Direct the activities of key guest contact departments, including Terrace 16, Kitchen, Banquet Operations, Restaurants, Room Service and Bars by giving guidance, leadership and instruction to department heads., • Manages the day-to-day operation of Terrace 16., • Reviews forecasts and balanced scorecard. Directs Hotel actions required to maximize profitability, increasing service levels, and improving associate satisfaction in the aforementioned departments., • Assists in the execution of all property Capex projects., • Ensures Hotel implementation and compliance with the daily quality process of Trump Hotels procedures as well as Service Standards., • Leads planning committee/department heads to ensure overall profit, service, and associate satisfaction & engagement goals are met or exceeded., • Speaks with and responds to guests regarding service challenges., • Ensures Associate Satisfaction, • Hires, supervises, coaches, disciplines and conducts performance evaluations for department heads and key personnel. Furthermore, partner with Director of Human Resources to develop the skills and abilities of direct reports and monitor high potential department heads, associate activity and ensures their growth within the company., • Conducts weekly F&B and general property inspections., • Assists in conducting all front-of-house Food and Beverage interviews and follow hiring procedures according to SOP's. Actively support Human Resources with recruiting efforts. Ensure that all managers are in compliance with the standards in their interviewing and hiring procedures., • Communicates with Guests, handles Guest Complaints and is present on the floor during all high activity periods Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc. Lobby Ambassador Programs., • Ensure guest reservation policies, standards and procedures are met., • Attends industry meetings and participates in external industry organizations., • Participates in and maintains active community relations., • Participates in corporate activities and meetings, as requested., • Assimilates into Trump Hotels culture through understanding, supporting and participating in all elements of the Trump Cultural Cornerstones/Circle of Commitments., • Demonstrates working knowledge of the service standards., • Regular attendance in compliance with the standards, which may be established by Trump Hotels from time to time, is essential to the successful performance of this position. Physical Requirements: Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours. Physical Activity Frequency: Sitting Occasional Walking Frequent Climbing stairs Occasional Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Occasional Pushing/Pulling Occasional Near Vision Frequent Far Vision Occasional Hearing Frequent Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 25 lbs. Travel Occasional Safety Requirements: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The Hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. Specific Job Knowledge, Skill, and Ability: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Ability to coordinate processes that align marketing, hotel operations and revenue management to enhance profitability and overall guest and associate satisfaction., • Ability to manage extensive amounts of information and provide constructive feedback/direction. Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction., • Excellent written and verbal communication skills., • Excellent oral communication and presentation skills., • Considerable ability to listen effectively., • Ability to work effectively both independently and as a team., • Ability to work under pressure and deal with stressful situations during busy periods., • Ability to delegate, manage, and organize projects and establish priorities consistent with company objectives. Ability to manage multiple projects, meet and work effectively under time and resource constraints. Ability to effectively lead a team of professionals. Qualification Standards: Education Four-year college degree preferred Experience 4 years’ experience in food and beverage, 2 of which should be from a Department Head level. At least 1 year progressive experience in a four-star/four-diamond or five-star rated hotel Requires substantial and successful knowledge of quality processes and Food & Beverage operations. Licenses and Certificates: Food Service Sanitation Required. Alcohol Service permit (if state required). Grooming Standards: All associates must maintain a neat, clean and well-groomed appearance and adhere to Hotels Grooming Standards. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this [Full-time] position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I 9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

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

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

Job Description Job Title: Nutrition Sales Consultant Reports to: General Manager Location: Chicago, IL (Bucktown Pantry) 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 Description ROOP Chicago is looking for a full-time Pastry Cook to join our team. This position will work on both our ala carte menu and our 8 course tasting menu. Responsible for preparation and production of foods & garnishes to be used for service. This is a full time position, paid hourly, and candidates must be willing to work mornings and evenings. ROOP has been globally praised for its modern techniques and innovative approach to Indian cuisine, pushing boundaries in a multi-sensory dining experience. On the Michelin Guide since we opened in 2019 Responsibilities • Works under the direction of chefs to complete assigned daily tasks, • Follows prep and recipe lists precisely, • Follow directions accurately and efficiently provided by management., • Oversees their designated station and holds responsibility for all items produced., • Collaborates with BOH staff to ensure food quality and standards are met, • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management., • Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs, • Taking initiative to assist in various kitchen areas as necessary or when the need arises, • Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature., • Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication., • Follows safety and emergency procedures to protect staff, guests and property, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • 3 or more years experience as a commis, chef, or related experience, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team, • Ability to take direction well and pivot priorities quickly and efficientlyThinks clearly, quickly, and maintains concentration during high pressure situations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull or lift at least 35 poundsMust be able to climb stairs multiple times per shift Benefits • Medical, vision, dental and life benefits available after completing 90 days month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, • Employee Dining Discount, 25% to any Soiree Hospitality Group restaurant The Soiree Hospitality Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.Benefits Include:401K after 90 days; must be 21 years of ageEmployee Discount This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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

Job Description Select Surfaces The Otten brothers come from a family of 13 siblings. Kitchen and Bath have been a family affair for decades as the Otten family runs several successful Kitchen and Bath Businesses across the country. Renato and Tim grew up in the industry, working in their older brothers' kitchen and bath shops. The brothers learned about the industry from their brothers, but the most important lesson was that the business was not defined by the dollars but by how each team member was treated. Renato and Tim Otten founded Select Surfaces in 2009 to create a business that would not only change the standard in our industry but would provide opportunities for the team and clients. Granite/Stone Fabricator/Finisher Fabricators/Finishers are responsible for hand finishing, touch-ups and quality control but will also aid in other shop related tasks. Responsibilities: • Manufactures customized granite, marble, Corian, and Engineered stone countertops and related products that meet customer specifications., • Examines specifications of the customer’s order using drawings, work orders, or blueprints to determine the characteristics of the finished item, materials to be used, and machine setup requirements, • Fabricates work piece as determined by work order specifications, • Retrieves correct materials and performs various fabrication duties, • Examines work piece visually, by touch, or using tape rule, calipers, or gauges to ensure product meets desired standards, • Machinery operation - must be able to maintain machinery to standards, set points, programming, adjust to various product types, and conduct preventative maintenance required, • Maintains condition of work area (i.e. free of trash, product in correct location, etc.), • Follows company safety policies and procedures, • Performs other duties as assigned The ideal candidate is: • Dependable -- more reliable than spontaneous, • People-oriented -- enjoys interacting with people and working on group projects, • Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction, • Achievement-oriented -- enjoys taking on challenges, even if they might fail, • Autonomous/Independent -- enjoys working with little direction Stone Fabrication/Finishing experience preferred, but not required. Entry level candidates are welcome and paid training is available. These are some of the qualifications we are looking for: • Have basic mathematical and measurement skills, • Adhere to our high standard of craftsmanship, attention to detail and quality control, • Possess strong organizational skills and communication skills (written and verbal), • Able to work in a team effort environment and also independently, • Heavy lifting, pushing and pulling of 100+ lbs may be required where equipment is not manageable, • The chosen candidate will need to be able to work on their feet all day, demonstrate excellent attention to detail and thrive in a face paced environment, • Must be reliable and on-time Pay: $18- $28 an hour based on experience Healthcare, 401K, PTO Powered by JazzHR DvWjRBDyb2

Job Description Job Title: Production Associate Reporting To: General Manager Location: Chicago, IL Company: JustFoodForDogs LLC Job Type: Part-time, Exempt About JustFoodForDogs: At JustFoodForDogs, we’re dedicated to transforming the lives of dogs through high-quality, nutritious food. Our mission is to provide pets with the best possible diet, crafted from fresh, whole ingredients. We're passionate about transparency, quality, and making a difference in the lives of pets and their owners. Job Overview: We are seeking a dedicated and detail-oriented Production Associate to join our team at JustFoodForDogs, a leading pet food company committed to producing high-quality, nutritious meals for pets. The Production Associate will be responsible for preparing and cooking pet food recipes, maintaining cleanliness, and adhering to strict health and safety standards. This is an ideal position for someone passionate about animal health and food production. Key Responsibilities: • Ingredient Preparation: Weigh, measure, and prepare raw ingredients according to specific recipes for various pet food products., • Cooking, Mixing, & Packing: Operate kitchen equipment to cook, mix, and package pet food batches, ensuring consistency and quality in each product., • Recipe Adherence: Follow precise recipes and production guidelines to create nutritionally balanced meals for pets., • Food Safety Compliance: Adhere to all food safety and hygiene regulations, including proper handling of raw materials and cooked products., • Equipment Maintenance: Clean and maintain kitchen equipment and workspaces to ensure a safe, organized, and efficient production environment., • Batch Documentation: Accurately record batch information and ingredient usage for quality control and traceability purposes., • Stock Management: Assist in receiving, storing, and organizing ingredients and supplies, ensuring inventory is rotated properly., • Experience: Previous experience in food preparation, commercial kitchens, or food production is preferred, but not required., • Physical Ability: Ability to stand for long periods, lift up to 50 lbs, and perform physically demanding tasks in a fast-paced environment., • Attention to Detail: Strong focus on accuracy, cleanliness, and quality in following recipes and food production standards., • Communication: Basic communication skills to work effectively with kitchen staff and management., • Teamwork: A positive attitude and ability to collaborate effectively with the kitchen and production teams., • Time Management: Punctuality and reliability in meeting assigned shift schedules., • Health & Hygiene Standards: Knowledge or willingness to learn about food safety standards related to pet food production., • Shift Flexibility: Willingness to work early mornings, nights, weekends, or overtime as needed based on production demands. 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. Qualified candidates of diverse ethnic and racial backgrounds are encouraged to apply for vacant positions at all levels.

Job Description Join the Fun Paced world of Dunkin! Seeking experienced Kitchen / BOH Manager who will be responsible for the overall operations for the back of house and kitchen - from raw material purchase and stock to training and kitchen safety practices. Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Please apply if looking for: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager Requirements/Responsibilities Kitchen Manager - BOH Manager - Supervisor Requirements: • Must be able to work various shifts per week and be available weekdays and weekends, • Must have 1 or more years of experience - Donuts/QSR experience a plus, • Be authorized to work in the United States Responsibilities: • Be a great teacher and leader, • Help create a positive team environment Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Please apply if looking for: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc., Dunkin' Donuts/Baskin-Robbins or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Job Title: Lead Nutrition Sales Consultant Reports to: General Manager Location: Chicago, IL (Lincoln Park Kitchen) Company: JustFoodForDogs, LLC Job Type: Full-time, Non-Exempt Job Summary Love Dogs? Crazy about Cats? We are looking for like-minded individuals to help feed more dogs and cats JustFoodForDogs. Our most successful Lead Nutrition Sales Consultants are pet owners themselves who care deeply about what they feed their furry family members. They are skilled at providing effective nutrition consults to pet parents and encouraging a team of Consultants to do the same. 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, • Lead by example, train and coach the Consultant team to execute all of the above to expected standards., • Lead merchandising, housekeeping, stock management and point of sale duties at the front end, • Ensure all JFFD policies and procedures, including those for safety, security, POS, etc. are followed, • Passionate and motivated to make a difference in the health and lives of dogs and cats, • Retail or consultative sales experience; pet supply category experience a plus, • Leadership, training and coaching experience 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 Description Kitchen + Kocktails is looking for a Bar Manager with deep Chicagoland ties for our Wabash Avenue restaurant. Responsibilities: • Hiring bar staff, • Create onboard training packets for bartenders (in depth training manuals), • Conduct spot pour tests, • Ad hoc training throughout the workday, • Create bar opening and closing checklists and hold staff accountable daily, • Create daily/weekly/monthly cleaning checklists and hold staff accountable, • Bartender daily duties and end of shift checklists and hold staff accountable, • Establish and teach Order of Service (How to entertain and upsell guests), • Enforce bartender policies (Time off, Rules, Uniforms), • Create new and fresh cocktail menus, • Create drinks of the month or features, • Manage inventory of liquor, beer, wine and bar supplies, • Conduct weekly phone meetings with Inventory Company, • Send Finance invoices for liquor, beer, and wine weekly, • Schedule and facilitate weekly meeting with bartending staff, • Create drink buttons in Point of Sale as needed with General Manager, • Work weekly with social media manager or company on new content, • Clean and organize storage areas to ensure speed and productivity for bartenders and barbacks, • Execute all bar related events Qualifications: • Previous experience in food service or other related fields, • Comprehensive experience managing inventory and working with suppliers, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail Kitchen + Kocktails Hallmarks Positivity An energetic and smiling team is a must. At Kitchen + Kocktails, all must give the positive energy they would love to receive from others. Service Service is an honor, and it is imperative that every employee of our brand understands the importance of bringing quality care to our guests. Character Honesty and integrity are required of our team, and we seek teammates who understand the importance of being great to guests. Hard Work 100% effort, focus and dedication to Kitchen + Kocktails is what we seek in all employees during their work hours. We must give our clients the same respect we want as consumers. We must give our customers the best! Company DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion.\r\n\r\nOur Committment\r\nWe are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate.\r\n\r\nJoin Us\r\nWe invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table.\r\n\r\nVisit our website:

Job Description Sales Manager – In-Home Sales Leadership Opportunity (Chicagoland) Location: Chicagoland Area Compensation: $125,000+ Base + Bonus + Overrides (Top Performers $200K+) Industry: Home Improvement / Kitchen Remodeling About the Opportunity A new and rapidly growing kitchen remodeling company is launching in the Chicagoland market, backed by ownership with a proven track record of building highly successful home improvement organizations. This is a rare opportunity to step in early and help build, lead, and scale a high-performing in-home sales team from the ground up. We are not looking for a placeholder. We are looking for a leader who can drive performance, accountability, and results. What you will be responsible for • Recruit, hire, and develop top-tier in-home sales professionals, • Lead daily sales performance and accountability, • Conduct ride-alongs, training sessions, and closing support, • Drive key metrics: demo rate, close rate, average sale, and revenue, • Implement and reinforce a structured in-home sales process, • Partner with marketing and operations to ensure lead quality and execution, • Build a winning culture focused on performance and professionalism What We’re Looking For • Proven success managing in-home, one-call-close sales teams, • Strong background in kitchen, bath, windows, or home remodeling sales, • Demonstrated ability to recruit and develop top performers, • Track record of hitting and exceeding revenue goals, • Strong leadership presence with a hands-on coaching style, • High level of accountability and ownership mentality What We Offer • Strong base salary + aggressive bonus structure + overrides, • Opportunity to build and shape a team from the ground up, • High-quality, company-provided leads, • Proven systems and leadership support, • Clear path for growth into senior leadership roles, • A performance-driven culture with no ceiling on income Who This Is For This role is for a true sales leader—someone who: • Thrives in a fast-paced, high-expectation environment, • Leads from the front and sets the standard, • Knows how to build trust, develop people, and drive results, • Wants to be part of building something, not just managing it Apply Confidentially All inquiries will be handled with strict confidentiality. Company DescriptionA fast-growing kitchen remodeling company launching in Chicagoland, backed by proven leadership with a history of building high-performing teams and delivering strong results.A fast-growing kitchen remodeling company launching in Chicagoland, backed by proven leadership with a history of building high-performing teams and delivering strong results.

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

Job Description The Event Sales Coordinator provides administrative and operational support to their divisions of the Event Sales team. This role supports the client experience by replying to leads, greeting guests on site at their events, and following up with guests after events to send thank you notes and surveys. Additionally, the Event Sales Coordinator performs administrative tasks such as updating contracts, closing out checks, printing menus and other collateral, and printing key event details for the operations team. Event Sales Coordinators report to the Directors of the Event Sales division to which they are assigned. The role will require the following duties with additional responsibilities as needed within the scope of the role. This is a full-time, exempt, salaried role with commission. General Functions + Responsibilities Client Relationship Management & Business Development • Assist with answering incoming event inquiries via phone, email, or CRM system; Provide basic support to guest inquiries under supervision, • Develop the ability to identify high-touch clients by understanding their unique needs, expectations, and service requirements; Provide on-site support as needed., • Provide basic coordination of event information to operation and kitchen teams including occasionally updating paperwork onsite, • Assist sales team members with daily event tasks as needed, • Bachelor’s degree in hospitality or related field and/or equivalent experience, • At least 1 year in/adjacent to event sales, • Knowledge of the Chicago area, including major business presences, • High-volume hospitality (hotel or restaurant) experience preferred, • Experience with Tripleseat, OpenTable, and Toast POS preferred Physical Demands + Work Environment: • On-site presence at DineAmic restaurants and the corporate office, • Flexibility with scheduling, including evening and weekend hours, • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • 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

Job Description Sbarro 225 S Canal St, Unit #3, Chicago, IL 60606 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Member provides front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for a primary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to sales volume fluctuations in any given restaurant and the various station responsibilities, each team member may be asked to assist in fulfilling other position duties. It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Employees must be at least 16 years of age and possess all documents and permits required by law. • Employees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by law. • Previous restaurant experience is helpful but not required 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 DescriptionDescription: TITLE: Sous Chef DEPARTMENT: Kitchen REPORTS TO: Executive Chef JOB SUMMARY Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ESSENTIAL FUNCTIONS • Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items., • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items., • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line., • Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations., • Adhere to control procedures for cost and quality. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Supervise daily cleaning of walk-in and reach-in boxes for safety reasons., • Maintain vacation schedule for proper staffing., • Report any equipment in need of repair to chef and engineering for service., • Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings. Requirements: SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Requires good communication skills, both verbal and written., • Must possess basic computer skills., • Thorough working knowledge of hot and cold food preparation., • Good working knowledge of accepted sanitation standards and applicable health codes., • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more., • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis., • Must be able to lift up to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally., • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

Job Description Job Position: Pastry Cook Wage: $18-$22 per hour Hours: Monday to Friday, 7am - 3:30pm. Saturdays as needed. Location: Lincolnwood, IL Job Summary As one of our Food for Thought Pastry Cooks, you will prepare all products in accordance with FFT standards or as specified by the Pastry Chef, creating petite pastries and confections, by following a set recipe. You will be leading our Composed Station, preparing pastries such as mousses, vessel desserts, specialty cakes, petite sweets, cheesecake, lollipops, chocolate work, etc. (previous experience in this area is a must). 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 • Preparing all pastry items in accordance with standard FFT recipes and as specified by the Pastry Chef for one of the pastry stations., • Visually inspecting, quality taste testing, selecting, and using only food items of the highest quality in the preparation of all menu items., • Maintaining an appropriate par stock for the designated station(s) of baked goods, finishing products, and production supplies to ensure efficiency and maximizing utilization of production work hours., • Checking and controlling the proper storage of product and portion control, including labels and dates., • Performing general cleaning tasks using approved cleaning products as assigned by the supervisor to adhere to health standards., • Performing other duties as requested, such as cross-training, moving supplies and equipment, cleaning up spills, keeping inventory of certain items, leading in team projects, etc. Required Qualifications • Minimum 1 years’ experience in pastry and prep kitchen positions., • Has accelerated knowledge of the fundamentals of pastry, building specialty cakes, tempering chocolate techniques, service execution., • 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., • Ability to read, write and understand the English language to review menus and prep lists., • Must provide valid Food Handler or Food Service Manager Certificate. Preferred Qualifications • 2+ years of pastry experience or a Culinary and Pastry degree., • Working knowledge of the fundamentals of cooking, kitchen equipment operation, safety, and sanitation., • Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion sizes., • Must provide valid Food Handler Certification Why We’re the Leaders • Excellent training, • Employee Referral bonuses, • Flexible scheduling, • Career advancement opportunities, • Competitive Pay, • Paid Time Off, • Health, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage, • Health Provider - Blue Cross Blue Shield, • Dental Provider: Guardian, • Vision Provider: VSP, • Flexible Spending Accounts (FSA), • Life Insurance, • Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance, • Employee Assistance Program (EAP), • Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss, • Assistance for you and household members, • (3) 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 • 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 6 years. The U.S. average is 4.2 years, while the Hospitality industry average is only 2.1 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. 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. 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.