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Job DescriptionDescription: Are you passionate about creating exceptional pastries that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that leave a lasting impression. As a Pastry Line Cook, you’ll play a key role in bringing these moments to life by preparing high-quality pastries and desserts that set the stage for exceptional events. Your precision, creativity, and attention to detail will ensure every sweet creation meets our high standards and enhances the guest experience. Essential Functions of your Role: • Arrive Ready: Show up on time and clock in at your scheduled arrival time, dressed according to our Back of House Dress Code Policy, and prepared to execute high-volume pastry production with precision., • Get Your Assignment: Check in with the Pastry Sous Chef and/or Executive Pastry Chef to receive your prep list, event menu details, and any special dietary considerations or modifications., • Remain Focused: Pay close attention during pre-shift meetings, where the Pastry Sous Chef and/or Executive Pastry Chef will communicate key details related to dessert presentation, flavor profile, and plating execution., • Set Up for Success: Organize your workstation, pastry tools, and ingredients efficiently to support seamless production and execution., • Prep Like a Pro: Scale, mix, roll, bake, and assemble pastries according to Blue Plate recipes and event specifications, ensuring consistency and top-tier quality., • Follow Recipes and Standards: Execute pastry preparation tasks accurately, adhering to portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards., • Practice Safe Food Handling: Follow all food safety regulations, proper storage procedures, and temperature controls to maintain the highest level of cleanliness and compliance., • Keep It Clean: Maintain a clean, organized, and efficient pastry station, ensuring all surfaces, tools, and equipment are properly sanitized throughout service., • Be a Team Player: Work collaboratively with chefs, pastry cooks, and event staff to ensure smooth execution of dessert plating and final presentation. Assist with finishing touches, and garnishes as needed., • Adapt and Stay Sharp: Be ready to pivot as events evolve, adjusting pastry preparation tasks and priorities in a fast-paced, high-volume environment., • Break It Down: Assist in breaking down and cleaning your station after every shift, maintaining Blue Plate’s standards of sanitation and cleanliness., • Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay informed about any updates before your shift begins., • High school diploma or equivalent required; formal culinary or pastry training is a plus., • Minimum of one (1) year of professional pastry or baking experience in a high-volume kitchen, bakery, or catering environment., • Strong knowledge of fundamental pastry techniques, including mixing, baking, decorating, and finishing desserts., • Experience with scaling recipes, portioning, and working with various doughs, batters, fillings, and confections preferred., • Ability to follow detailed recipes and maintain consistency in texture, flavor, and presentation., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain certification within 90 days of hire. Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to take direction and execute tasks efficiently and accurately., • Strong organizational skills with exceptional attention to detail., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee is frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $18.00 - $25.00 per hour, based on experience. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Job Description 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.

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 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 DescriptionWith over 59 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, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory 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 exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques 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.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 seoClarity is an enterprise SaaS platform at the center of how leading brands win in search. We combine technical SEO, content strategy, and AI-driven insights to help organizations improve visibility, drive acquisition, and make smarter marketing decisions at scale. We are not early stage. We are not figuring out product market fit, we are scaling. This requires more than great sellers. It requires a revenue engine that actually works. We don’t need someone to report on the revenue engine. We need someone to make it run better. We’re looking for a Revenue Operations Manager (RevOps) who can step in, assess how we operate today, and bring structure, clarity, and consistency to how revenue is built. This is a hands-on role. You will be in the details, working directly with Executive Leadership and Account Executives to improve execution, tighten process, and remove friction across the funnel. If you’ve ever looked at a sales team and thought, “this could run a lot cleaner,” you’ll feel right at home here! Requirements RevOps Manager (SaaS) (Chicago-based) Perks & Benefits • Competitive Compensation – annual salary range $75,000 - 100,000 + bonus, • Robust Benefits Package – a well-rounded package designed to support your health, financial security, flexibility, and long-term growth, including major medical, dental, and vision coverage, company-sponsored life insurance, a 401(k) with company matching, commuter benefits, generous PTO, paid sick time, and company holidays., • Perks That Support You – a continuous learning stipend, paid parental leave with extended work-from-home flexibility for new mothers, company-wide celebrations, and an annual global summit that brings teams together., • Snack & Beverage Fuel – a fully stocked kitchen with snacks, drinks, and grab-and-go options to keep energy high and focus sharp throughout the day., • In-Office, Hybrid Schedule by Design – our team comes together in our Downtown Chicago office Tuesday through Thursday for high-impact collaboration, with Mondays and Fridays reserved to focus on remote work. RevOps Manager (SaaS) (Chicago-based) Requirements • 5+ years of experience in Revenue Operations, Sales Operations, or GTM Operations within a SaaS environment, • Experience supporting a B2B sales team, preferably in a MarTech, digital marketing, or data-driven platform company, • Strong understanding of the full sales funnel, from outbound prospecting through closed revenue, • Hands-on experience working with CRM systems (Salesforce or similar) and sales engagement tools, • Proven ability to analyze pipeline data, identify gaps, and drive improvements in conversion and deal progression, • Experience supporting outbound or new business-focused sales teams, not just inbound or account management motions, • Familiarity with sales processes in enterprise or mid-market environments, including multi-stakeholder deals, • Ability to translate data into actionable insights that improve how teams operate day to day, • Comfortable working directly with sales reps and leadership to influence behavior and drive consistency, • Experience improving or implementing workflows, processes, or systems that increase efficiency and visibility RevOps Manager (SaaS) (Chicago-based) Responsibilities • Analyze the full revenue funnel from outbound prospecting through closed deals to identify gaps in pipeline creation, conversion, and deal progression, • Partner directly with Sales leadership and Account Executives to improve execution, not just define process, • Evaluate and optimize outbound efforts, including sequencing, targeting, messaging workflows, and tool utilization, • Translate data into actionable insights that drive measurable improvements in sales performance, • Improve forecasting accuracy by introducing consistency, accountability, and standardized pipeline practices, • Own and optimize CRM and sales engagement tools to ensure accurate data capture and effective usage across the team, • Identify inefficiencies in systems, workflows, and reporting, and implement solutions that improve productivity and visibility, • Partner cross-functionally with Marketing to align on lead quality, targeting, and pipeline generation efforts Benefits Diversity, Equity, and Inclusion At seoClarity, we embrace and celebrate our differences. We believe that diverse backgrounds, cultures, abilities, experiences, thoughts, and perspectives lead to more creative problem-solving, better outcomes and a stronger organization. seoClarity is proud to be an equal opportunity employer. We believe all our colleagues share in this commitment to fostering an environment that supports, inspires, and respects all individuals. We seek to recruit, develop, and retain the most talented individuals from all social classes, who also share our beliefs. At seoClarity, employment is based solely on an individual’s merit and qualifications related to their professional competence. We do not discriminate against any applicant or employee because of race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, mental or physical disability, age, genetic information, military or veteran status, marital status, pregnancy or related conditions, or any other basis protected by law or local ordinance.

Job Description Company Overview Interactive Brokers Group, Inc. (Nasdaq: IBKR) is a global financial services company headquartered in Greenwich, CT, USA, with offices in over 15 countries. We have been at the forefront of financial innovation for over four decades, known for our cutting-edge technology and client commitment. IBKR affiliates provide global electronic brokerage services around the clock on stocks, options, futures, currencies, bonds, and funds to clients in over 200 countries and territories. We serve individual investors and institutions, including financial advisors, hedge funds and introducing brokers. Our advanced technology, competitive pricing, and global market help our clients to make the most of their investments. Barron's has recognized Interactive Brokers as the #1 online broker for six consecutive years. Join our dynamic, multi-national team and be a part of a company that simplifies and enhances financial opportunities using state-of-the-art technology. This is Hybrid role (4 days in office / 1 day remote) Interactive Brokers is looking to hire Trade Surveillance Analysts (temps) for a six-month assignment in its Chicago, Illinois, office. This entry-level position has excellent growth potential for highly motivated and exceptional performers. Analysts will report to a Compliance Manager and help ensure the firm complies with the Bank Secrecy Act, USA PATRIOT Act, anti-terrorist financing, sanctions, industry anti-money laundering, and securities laws and regulations. Day-to-day responsibilities include: • Conducting account activity reviews, including trading, deposit and withdrawal, and public domain activity, to determine if the activity aligns with IBKR policy., • Advising management by collecting, analyzing, and summarizing data and trends., • Preparing regulatory filings., • Contribute to streamlining current processes and identifying areas for improvement., • Strong product knowledge of equity or exchange-traded derivative markets' or, preferably, both, • High degree of comfort and fluency with computers and technology and understanding of how technology is applied to business and regulatory problems, • Excellent oral and written communication skills, • Detail-oriented with outstanding organizational and project management skills, • Ability to work both independently as well as in a small-team environment and to multi-task with minimal supervision, • Self-motivated and able to handle tasks with minimal supervision., • Superb analytical and problem-solving skills., • Excellent collaboration and communication (Verbal and written) skills., • Outstanding organizational and time management skills.Company Benefits & Perks, • Daily company lunch allowance provided, and a fully stocked kitchen with healthy options for breakfast and snacks, • Corporate events, including team outings, dinners, volunteer activities and company sports teams, • As a temporary employee, you will not receive most of the benefits offered to regular Company employees, including, but not limited to health insurance, paid holidays, FSA (Flexible Spending Account) – health and dependent, Pre-tax commuter benefits (transit/parking),, • Medical, Dental, Vision or Employee Assistance Program.

Job Description Who We Are: 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. We are currently searching for a CNC Machine Operator. There is an opportunity to move up into the programmer position in a quick amount of time. We will send you an email to request a phone interview if your qualifications match the position. Overall Responsibility Meet with the production manager to review design details and countertop selections. Produce accurate & precise products using our CNC machines. Key Areas of Responsibility • Review every detail of the job with production manager, • Interpret schematics and CAD drawings, • Program the specifications of each piece into your machine, • Inspect the finished product for accuracy, • Maintain your machine and troubleshoot issues, • Report any major issues to management or the design team Qualifications • Construction industry experience is desired, • High school diploma or GED certificate, • Vocational certificate (preferred), • Experience with CNC machines cutting stone, • Strong analytical abilities, • Attention to detail Pay rate : $20-28 / HR. Healthcare, 401K, PTO Powered by JazzHR bCaHT5ysbe

Job Description Job Purpose: The Executive Sous Chef is responsible for managing the culinary program to include product specifications, ingredient quality standards, food & labor cost parameters and controls. This position will plan and assign schedules, culinary assignments and productivity measures, implement training and development policies and procedures and recommend improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all compliance functions, HACCP performance plans and documentation and reports to the General Manager. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2026 Benefits Guide The Executive Sous Chef’s primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards while holding responsibility for direct reports. The secondary but critical associated responsibility is to verify that specifications, HACCP methods, efficient production methods and required technique and efficiency are taught and practiced to produce optimal quality, presentation and prioritization of production methods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Schedule, organize and verify best in class culinary production and quality methods based on compliant specifications and ACW culinary standards., • Train, develop, mentor and audit all culinary team members, equipment and product fabrication requirements to ensure delivery to superior quality product, packaging and presentation methods., • Ensure effective employee relations. Provide employee coaching and development. Makes employment decisions. Resolve employee issues through problem resolution., • Act as a local liaison and connector of clients, guests, FBO’s and confident communicator to develop market share and client retention., • Use technological applications to manage, record, monitor and measure performance standards of the culinary and fulfillment teams and measure/report outcomes based on these technologies. This includes Dynamics 365, Coupa, Geotab, ADP scheduling & HR compliance & Delivery App/Order App technologies., • Communicate, implement, audit and enforce (if necessary) costs and financial performance standards in terms of food, labor, packaging, lockers (where applicable) and peripheral expenses associated with the culinary operation., • Balance quality, productivity, cost, safety and team morale to achieve positive results in all areas of production and culinary operations. Work to continuously improve methods, process and training dynamics in all areas., • Manage departmental performance measures, including visual technique, hands-on demonstration training and performance controls and provide regular progress reports to Executive Chef & General Manager in report form., • Dress professionally (as well as assuring that all culinary staff members do as well) and within the guidelines of Company procedures including the company approved uniform standards., • Specific Job Responsibilities (Quality, Presentation & Packaging), • Stellar Customer Service Targets, • Integrity & Accountability (professionalism, compliance, performance, development & guidance), • Entrepreneurial Spirit (own the business), • Six to eight year high level Cruise, Hotel, Aviation & Leadership experience - culinary degree preferred., • Individual must have 5-7 years of leadership experience in a kitchen environment within a catering or fine dining establishment, • HACCP training and current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience., • Excellent knife skills are a must., • Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential., • Dynamic supervisory experience required., • Ability to manage, coach, and develop employees while in a fast-paced production environment., • MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand and a progressive influencer to create client engagement, loyalty and rapport. PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers. The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms. The employee must lift and/or move up to 40 pounds. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. WORK ENVIRONMENT The noise level in the work environment is usually moderate to loud. Final candidate for the position will be required the following: • Pre- employment background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job DescriptionDescription: ROLE AND RESPONSIBILITIES The Quality Assurance (QA) Technician has the primary responsibility for protecting the food by conducting food safety and quality sampling, testing, and documentation to meet all regulatory, customer and Pures Foods requirements. The QA Technician is responsible for conducting food safety and quality assurance procedures to ensure Pures Food Specialties, LLC is in compliance with best practices for food safety and quality. The QA Technician reports to the QA Manager. • Responsible for meeting all applicable food regulations (international, national, state, and local), • Responsible for sampling, testing, and documentation of the procedures, records, Good Manufacturing Practices (GMPs), and Hazard Analysis and Critical Control Points (HACCP), • Works to maintain the safety, legality and quality of each food and the processes used in their manufacture., • Responsible for meeting and exceeding customer requirements, • Works to reduce customer/consumer complaints for foods manufactured on site, • Reports food safety and quality issues to their supervisor, • Authorized to hold product based on food safety or quality non-conformance, • Participates in daily food evaluation to identify possible defects, • Participates in physical bakery inspections on a weekly basis on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.), • Selects food items for analysis at specified stages in the production process for evaluating compliance to specification, • Able to use the following instrumentation/measuring devices o Thermometers o Metal detectors o X-ray devices o Calculators o Scales o Gauges o Calipers o Rulers o Moisture analyzers o Ovens • Responsible for assuring materials are received from approved suppliers and conducts raw material supplier performance monitoring, • Participates in the Environmental Monitoring Programs (i.e., collecting swab samples, using the ATP system), • Able to print finished food case labels (as appropriate to the bakery or kitchen), • Ensures appropriate communication of food safety/QA issues with Production Supervisors and QA Technicians at shift change, • Other duties may be assigned, and QA Technician is expected to effectively manage and execute changes Requirements: QUALIFICATIONS AND EDUCATION REQUIREMENTS • Educational Background: N/A, • Experience: Must have experience with operating and maintaining the machines and ensuring the entire production line is running efficiently.PREFERRED SKILLS, • Must be able to communicate with others as well as management, • Must understand FDA guidelines and company policies., • Mathematical skills, • Bilingual is preferred, • Healthcare coverage including medical, dental and vision, • 401k Plan, • Short term disability available

Job Description Founded in 2018 by industry pros, Puttshack is a leading social entertainment concept, reimagining the traditional mini golf and dining experience. With its welcoming, high-energy environment, tech-infused mini golf and delicious menu packed with familiar favorites and exceptional cocktails, Puttshack is the perfect place for any gathering. Rooted in innovation and built for connection, our goal is to bring a sense of belonging to our associates and guests alike. Working at Puttshack: At Puttshack, we take fun to the next level. With over 20 venues globally and counting, we’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. If you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Summary: Reporting into the Director of Operations, The Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu. From preparation and execution of the menu to assurance of guest satisfaction, the Executive Chef will oversee and coordinate the kitchen team to provide excellent operations in all facets of the business: hospitality, food quality, staff management, environment, and profitability. Position Responsibilities may include, but not limited to: Operational Leadership: • Manage day-to-day operations by following food quality standards, solving cost and inventory issues, and effectively managing labor., • Responsible for managing food cost, inventory and ordering of food and kitchen; accountable to all cost, labor, and expense goals as outlined in venue’s operating budget., • Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations., • Lead menu and system rollouts and kitchen initiatives., • Execute planned corporate menus, including seasonal menu changes and private event menus, • Ensure collaboration between kitchen and front of house operations to ensure seamless service, • Responsible for recruitment, interviewing, hiring, onboarding and successful training of all kitchen associates., • Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Maintain a safe, secure and healthy work environment and food safety, • Focus on and maintenance of excellent kitchen facilities: equipment cleanliness and preventative maintenance, timely repair and resolution of any facilities related issues, and staff education on all kitchen facilities maintenance and cleanliness responsibilities., • Minimum of 5 years of experience as a culinary manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of culinary operations & safety, • Tech savvy and willingness to learn new systems and tools, • Flexible availability to work evenings, weekends, and holidays, • Physical activities on a continuous basis for up to 10 hours, including standing, walking, bending, sitting, and occasional lifting up to 40 lbs. may be required., • The venue may include slick surfaces, stairs, narrow spaces, and navigating complex areas., • The noise level in the work environment is typically moderate to high., • Temperatures may vary, including hot and cold environments, • Frequent use of hands to do repetitive motions, such as chopping, stirring, cleaning, etc., • Occasional use of telephone/video conferencing, and usage of a computer and keyboard to communicate through written means. We have a guest service mindset and treat our associates the same way, offering our full-time, eligible associates: • Health/dental/vision coverage options, • 401(k) matching, • Company paid Life and AD&D Insurance, • Voluntary short term and long term Disability Insurance, • Generous PTO, including paid parental leave, • Associate discounts (FREE mini golf!), • Pet Insurance, • ·Flex Spending Accounts, • …and more! Puttshack USA is proud to be an Equal Opportunity Employer. All applicants will be considered without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job DescriptionFull-Time Nanny Manager – Bucktown, Chicago A dynamic Bucktown family is seeking an experienced, highly organized, and proactive nanny manager to support their school-aged children, with primary care for the two younger children, while also assisting with household management. This role is ideal for a professional who enjoys balancing childcare with keeping a busy home running efficiently. Location: Bucktown, Chicago Start Date: Flexible (ideally mid-June) Children: 3 school-aged (care primarily for the two younger children) Schedule (40 hours/week): • Monday–Thursday:, • 12:00 PM – 8:00 PM or 11:00 AM – 7:00 PM (flexible depending on the day), • Friday:, • Earlier start and end times available, • Additional flexibility needed during summer months and school breaks, • Occasional weekend or overnight hours may be offered with advance notice (not required)Compensation & Benefits:, • $28–$35/hour (DOE), • PTO, • Health care stipend, • Use of family vehicle for driving childrenResponsibilities:, • School pick-ups and transportation to/from activities, • Manage and coordinate children’s schedules and transitions, • Prepare snacks and occasional meals for the children, • Grocery shopping and running household errands, • Organizing and maintaining tidy, functional household spaces, • Light housekeeping- load/unload dishwasher, tidy kitchen, kids' spaces., • Children's laundry, • Ensuring children are prepared for activities, sports, and school needs, • Anticipate family needs and proactively support daily operationsIdeal Candidate:, • Experienced nanny manager or strong nanny with household management experience, • Highly organized, detail-oriented, and proactive, • Comfortable with parents who WFH 1-2 days per week, • Comfortable managing a busy household with multiple schedules, • Safe driver with a clean driving record, • Self-starter who can take ownership of both childcare and home support, • Strong communicator who works well as part of a team PiOcbPIfOu

Job Description Company Overview Interactive Brokers Group, Inc. (Nasdaq: IBKR) is a global financial services company headquartered in Greenwich, CT, USA, with offices in over 15 countries. We have been at the forefront of financial innovation for over four decades, known for our cutting-edge technology and client commitment. IBKR affiliates provide global electronic brokerage services around the clock on stocks, options, futures, currencies, bonds, and funds to clients in over 200 countries and territories. We serve individual investors and institutions, including financial advisors, hedge funds and introducing brokers. Our advanced technology, competitive pricing, and global market help our clients to make the most of their investments. Barron's has recognized Interactive Brokers as the #1 online broker for six consecutive years. Join our dynamic, multi-national team and be a part of a company that simplifies and enhances financial opportunities using state-of-the-art technology. This is Hybrid role (4 days in office /1 day remote) Interactive Brokers is looking to hire a full-time Analyst - Quality Assurance (QA) Financial Crime Compliance at the Chicago office. This position has excellent growth potential for highly motivated and exceptional performers. Analysts will report to a Quality Assurance Compliance Manager in our Chicago office and will assist with ensuring the firm complies with the Bank Secrecy Act, the USA PATRIOT Act, anti-terrorist financing, sanctions program, AML requirements, and securities laws and other applicable global regulatory frameworks. This role is global in scope and requires the ability to be cross-trained across multiple Financial Crime Compliance processes and across multiple legal entities supporting a risk-based, enterprise-wide Quality Assurance program. Responsibilities: • Conduct risk -based quality assurance reviews across multiple Financial Crime Compliance Functions, including but not limited to:, • Trade Surveillance, • Financial Investigative Unit (AML), • Sanctions, • Fraud, • Enhance Due Diligence, • Regulatory Correspondence, • Review account activity globally, including trading behavior, deposits and withdrawals, sanctions exposure, fraud indicators, enhance due diligence on high-risk clients and public domain activity to assess adherence to internal policies, procedures and regulatory obligations., • Perform QA testing across multiple global entities and jurisdictions, ensuring consistent application of standards while account for local regulatory requirements., • Support a cross-functional, cross-trained QA model, rotating across Financial Crime Compliance processes and adapting to evolving risk priorities., • Advise management by collecting, analyzing and summarizing QA results, data, and emerging risk trends across regions and compliance disciplines., • Perform quality assurance reviews of regulatory filings, investigations, alerts and escalations., • Identify thematic issues, control gaps, and opportunities for process optimizations and continuous improvement across global Financial Crime Compliance programs., • Review trading and transactional data for suspicious activity. Market abuse, fraud typologies and unusual patterns., • Partner with stakeholders across Compliance, Risk, Operations and Technology to support remediation efforts and strengthen global control frameworks. The ideal candidate will have experience working within a financial institution, broker dealer (BD), Futures Commission Merchant (FCM), exchange, regulator, or other regulated financial services organization with exposure to Financial Crime Compliance, internal audit, legal, accounting, or other control functions. Candidates must demonstrate the ability and willingness to be cross trained across multiple Financial Crime Compliance disciplines and to support multiple global legal entities. Absent direct industry experience, candidates with strong bachelor level academic, credential in law, accounting, finance, data analytics or related fields and strong analytical and quantitative skill will also be considered. Successful candidates are adaptable, detail-oriented, collaborative, time management skills and comfortable operating in a fast-paced globally environment to succeed in Interactive Brokers' work environment. Qualifications & Skills: 2+ years' work experience in one or more Financial Crime Compliance areas (e.g., Sanctions, Trade Surveillance, Fraud, Regulatory Correspondence, Enhance Due Diligence, AML, FIU or Transaction Monitoring ) • Demonstrate ability and willingness to be cross trained across multiple Financial Crime Compliance processes, • Experience supporting or reviewing activity across multiple global jurisdiction and legal entities preferred, • High comfort and fluency with computers and technology and understanding of how technology is applied to business and regulatory problems., • Excellent oral and written communication skills, • Detail-oriented with outstanding organizational and project management skills, • Ability to work both independently as well as in a small-team environment and to multi-task with minimal supervision, • ACAMS, CFE, CFCS, Series 7, or other FINRA licenses or certifications a plus, • Self-motivated and able to handle tasks with minimal supervision., • Superb analytical and problem-solving skills., • Excellent collaboration and communication (Verbal and written) skills., • Outstanding organizational and time management skills.Company Benefits & Perks, • Competitive salary, annual performance-based bonus and stock grant, • Retirement plan 401(k) with competitive company match, • Excellent health and wellness benefits, including medical, dental, and vision benefits. Company paid medical healthcare premium., • Wellness screenings and assessments, health coaches and counseling services through an Employee Assistance Program (EAP), • Daily company lunch allowance provided and a fully stocked kitchen with healthy options for breakfast and snack, • Corporate events including team outings, dinners, volunteer activities and company sports teams

Job DescriptionDescription The Aviary is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods, garnishes and condiments 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. Chef de Partie predominantly works PM shifts, however, open availability is preferred. The Aviary reinvents the cocktail lounge, crafting modernist cocktails that are visually striking, flavorfully complex, and ready to be paired with a delicious pre-fixe or a-la-carte dining experience by The Alinea Group. Venture beneath The Aviary and you will find yourself in The Office, a vintage-inspired speakeasy that holds a rare collection of spirits to be enjoyed in your favorite cocktail or on the rocks. The Office also serves a completely different and more classically inspired food menu than the Aviary, featuring varying luxury ingredients and techniques. The Aviary was named Outstanding Bar Program in the U.S. by the James Beard Foundation in 2013. It won the coveted Spirited Award for the World’s Best Cocktail Menu in 2014 and has three times been featured on Drinks International’s The World’s 50 Best Bar list. Responsibilities • Works under the direction of management to complete assigned tasks daily, • Follows prep and recipe lists precisely, • Follow directions accurately and efficiently provided by management., • Collaborates with BOH staff to ensure food quality and standards are met (Chefs must approve of all dishes prior to leaving the kitchen), • Reviewing inventory and ordering supplies for designated stations, • Improving prep methods and skills based on feedback from chefs, • Delegate and oversee recipes and condiments prepared by commis, • Offer help or assistance to the commis when preparing staff meal, • Prioritize standards when using product followed by FIFO, • Ensure compliance with all health department requirements for food safety and staff hygiene, including labeling, time, and temperature, • Foster positive relationships between front-of-house (FOH) and back-of-house (BOH) teams through effective communication and collaboration., • Follows safety and emergency procedures to protect staff, guests and property, • Stay current with industry trends and maintain a comprehensive understanding of the culinary world, • Promptly report any maintenance deficiencies to the appropriate personnel for resolution, • Exhibit courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious and efficient workplace environment, • Demonstrate an unparalleled commitment to your work, • 1 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 efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations, • Arrives on time and fully prepared for scheduled shift time, • 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, • Competitive hourly wage at $21.50 - $22.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Job Title Sales Manager Department Game / Attractions Location THE CUBE Chicago Role Description The Sales Manager cultivates an environment of empowerment and hospitality that creates memories for all generations by selling world class contracted event experiences. The Sales manager reports to the Venue General Manager while collaborating with our United Kingdom team and is responsible for driving event sales at the venue. These functions include but are not limited to managing third party property management platforms, Key Performance Indicators (KPI’s) and exceeding established event revenue goals. They must display the ability to uphold The Cube standards and procedures, maximize financial performance, and build relationships within the venue based operational teams and in the local community to help grow The Cube Brand. Essential Duties and Responsibilities • Manage sales teams schedule and venue coverage metrics., • Leverage sales metrics and trends to drive performance and to maximize profit., • Maintain venue level property management systems., • Partner with the Kitchen team for daily review of event orders., • Review local sponsorship/donation requests for brand alignment., • Assist with event revenue forecasting and planning., • Participate in Venue Leadership team meetings., • Create strategies to generate new business using local market data., • Establish relationships with Community Stake Holders. Technical • Prior experience as a Director of Sales or Sales Manager in a high volume ($2M+ annual event revenue) restaurant, hotel, or entertainment environment., • Overall knowledge of the local area businesses and existing client base., • Relentless-but intentional-spirit of innovation., • Prefer 3+ Years of B2B and/or B2C sales experience., • High school diploma or equivalent., • Excellent communication, time management, presentation and organizational skills., • Ability to go above and beyond, demonstrating meaningful care in everything you do., • A high level of emotional intelligence and overall self-awareness., • Flexibility to work varied shifts, including evenings, weekends and holidays., • Confident and enthusiastic manner., • Flexibility to work a variety of shifts that may include weekends and holidays, • Positive, ‘Can do’ attitude, picking up any additional responsibilities to help the wider team., • Engaging and pleasant persona to extend the guest experience., • A keen eye for detail, never compromising standards and keen to deliver an amazing service., • Ability to think on your feet and adapt to changes., • Excellent verbal and written English is required for this role. The Cube is and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, The Cube also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates and Vendors.

Job Description Event Coordinator About the Company: We are a highly motivated bunch who seek to create a space where you know you are going to have a good time. We are known for our art-inspired spaces that are great for social gatherings. Our restaurants are wall to wall with lights, murals, and vignettes. We are the marinara-muddled minds behind Happy Camper, Homeslice, and Paradise Park restaurants. Our brand is glued together by our company culture. A common thread we share is paying a distinct amount of attention to detail in creating this atmosphere. Currently, we are looking for other team members who would like to grow their careers within the hospitality industry. This job post is for someone who may be looking for something more unconventional than a downtown office and who values building the customer experience from the ground up. The ideal candidate wants something more than a cubical and to really enjoy their work environment and the people they work with. With a restaurant group expanding as rapidly as we have, we need someone who is self-motivated and willing to take initiative. Job Summary: Happy Camper is looking for an Events Coordinator to join our team! This is a position that is tasked with the booking, planning and coordinating of all Happy Hospitality restaurant events. The successful candidate will take on a key leadership role in a dynamic and fast-paced hospitality company. You’ll be the point of contact for our events department and work closely with the General Manager, Director of Operations, and the Chief Operating Officer. The role provides an opportunity to grow and develop in an organization with a mission that has real positive social impact, in addition to aggressive business goals. Casual dress code. A work environment where employees can feel relaxed and able to focus on tasks. Creative work environment. This place is packed with energy, creativity, and outbursts of hilarity. We also settle in and get a lot done in an open and collaborative, but focused environment. We are looking to hire soon. We look forward to hearing from you and what you do. Make sure your application includes: A resume and a cover letter or samples from your portfolio of work (example: Food Photography). Duties/Responsibilities: • Will assist in coordinating all organizational aspects of events for Happy Hospitality including Happy Camper, Paradise Park and Homeslice., • Promptly respond, manage and maintain communication to all location event inquiries with potential clients, • Identify qualifying business potential, closing business sales, overcoming objections, negotiating, upselling and understanding the client’s needs, • Handle contracts, negotiations, create invoices with deposits and final payment of events including account reconciliations as needed, • Ensures that events meet legal, safety, and health requirements and regulations, • Create a proposal with floorplans, custom menus and general event outlines to present to clients, • Coordinate and complete Banquet Event Orders (BEOs) and update BEOs as needed, • Communicate BEOs on a regular basis with FOH and BOH management teams, • Work with management team to ensure proper scheduling of staff for events, • Review menu and beverage selections with GM and Kitchen Manager to ensure food and beverage are ordered, • Communicate effectively with team to ensure, equipment (such as Audio Visual, power cords, etc.), dinnerware and glassware are available for the event and that the setup of spaces are communicated accordingly as well, • Develop new client relationships and strengthen existing partnerships, • Ability to maintain confidential and meticulous customer files, • Uphold high standards of professionalism and communication, • Perform other duties as assignedRequired Skills/Abilities:, • Excellent management and supervisory skills, • Excellent written and verbal communication skills, • Excellent organizational and time management skills, • Proficient in Microsoft Office Suite or similar software, • Excellent verbal and written communication skills, • Excellent organizational skills and attention to detail, • Knowledge of Hospitality and Events, • Understanding written sentences and paragraphs in work related documents, • Strong motivational and leadership skills, • Ability to work under tight deadlines and prioritize responsibilities, • Previous restaurant or hospitality experience, • Previous experience using event platforms, • Previous sales experience, • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Decision Making and Problem Solving: Able to identify and analyze program and system problems while offering alternative solutions. Responds well to feedback and takes appropriate actions., • Professionalism: Displays enthusiasm, dedication, and interest regarding position responsibilities and duties. Expresses willingness to undertake projects, supports organizational goals and endeavors, and demonstrates flexibility in response to changing circumstances. Maintains professionalism in all aspects of job duties., • Time Management and Initiative: Works with minimal supervision and effectively completes tasks when direction is given., • Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem., • Oral Expression: The ability to communicate information and ideas in speaking so others will understand., • Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences. Prolonged periods of sitting at a desk and working on a computer. Must be able to lift up to 15 pounds at times. Must be able to access and navigate each department at the organization’s facilities. Schedule: • Day shift, Night Shift, Weekends, Holidays Compensation: $50-60,000 Salary with Commission Company Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts Department: Events Reports to: Events Manager, General Manager, Director of Operations and COO Status: Salary FLSA Code: Exempt Location: Chicago Happy Camper 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. Powered by JazzHR U4XouQonLm

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Hilton Chicago/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., • Have the ability to work a flexible schedule including nights, weekends and/or holidays, • Salary-$60,000 to $65,000 depending on experience and qualifications. 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 DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. General Functions + Responsibilities Culinary • Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors, • Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic., • Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program), • Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development, • Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures., • Schedule, conduct and document employee performance reviews according to standard operating procedure., • Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability, • Maintain departmental budget expectations, • Assist company efforts to optimize labor & product costs, • Proactively build lasting relationships with purveyors, • Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc., • Oversee the purchase and ordering of all food products and supplies for the restaurant., • Ensure daily product orders are taking place, • Track high-cost items according to standing operating procedure., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Minimum of 50 hours per week required, • Must be able to stand, walk, bend, and lift up to 40 pounds without assistance., • Must be able to perform repetitive motions, such as chopping, stirring, and plating food., • Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods., • Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods and maintain productivity under time constraints., • Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces., • Must be able to navigate through tight spaces and be comfortable working in confined areas., • 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 At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionAnixter Center – What We Do- Who We Are Anixter Center is a growing, community focused 501(c)(3) organization with a $17M budget, 22 locations, and 200 staff, located throughout Chicagoland. We have proudly supported hundreds of thousands of people in the area since 1919 and are dedicated to serving people with disabilities, behavioral health challenges, and who are Deaf/DeafBlind/Hard of Hearing. Love what you do!SUMMARYProvide direct support to clients in either residential setting or day programming to enhance quality of life, promote independence, and foster community access. Working hours are dependent upon program needs. Position may have rotating shifts that include weekdays, weekends, and overnights.ESSENTIAL DUTIES • Engage and assist clients with completing all daily living activities, including personal, medical, community, hygiene, financial, recreation and general safety., • Administer medications and document all related activities in accordance with related Medication Policies and Procedures., • Complete and/or assist all housekeeping tasks including cleaning bathrooms, kitchen, and client rooms; washing dishes/ doing laundry; dusting surfaces; cleaning refrigerator/stove, and all other duties assigned by manager(s) and director., • Report and document issues with clients regarding overall heath, medication, dental and mental health concerns to manager(s) and/or the agency nurse., • Implements dynamic, person-centered client programming across multiple domains, including but not limited to independent living skills, social/emotional development, communication, problem-solving, vocational development, and safety., • Assists in planning and directly implementing ongoing community-based activities for all clients, in accordance with individual client goals and preferences., • Ensures timely completion of all client paperwork., • Ensures adherence to all mandated reporter, OIG guidelines, and DHS guidelines., • Implements positive and proactive behavior management techniques and interventions as identified in clients’ behavior intervention plans., • Collaborates with co-workers (shift-to-shift) and/or manager(s) regarding clients’ needs and concerns daily., • Maintains a neat, orderly, and safe work environment., • Participates in all required on- and off-site training upon hire and as routinely required., • Maintains professional communication with co-workers and manager(s) as well as clients’ parents/guardians, employers, staff, and other stakeholders, as needed., • Maintain agency mandated crisis intervention and other related trainings deemed mandatory or relevant by Anixter Center., • Provide transportation in agency vehicle and attend client health care appointments, if necessary., • Be flexible and able to change tasks if needed, including working as day program staff, 1:1 staff, or house staff., • Performs all other duties as assigned.REQUIREMENTS Skills/Abilities • Demonstrated proficiency in reading, writing, and comprehending English including the ability to pass a literacy test., • Ability to multi-task in a high stress environment., • Ability to interact with diverse personalities, including, but not limited to, clients, parents/guardians, staff, employers, funding representatives, etc., • Ability to participate in and meet all Department of Human Services and related training requirements., • Ability to perform all functions necessary to obtain agency required crisis intervention certification., • Ability to promote and adhere to agency values., • A commitment to a diverse, inclusive, and equitable work environmentEducation/Experience:, • High school diploma or GED required., • Associates or bachelor’s degree in related field preferred., • DSP certified preferred; must be able to obtain DSP certification within six months of employment (provided by agency)., • CPR/AED and First Aid certification; must be able to obtain certification within six months of employment (provided by agency).Vehicle/Transportation Requirements:, • Valid driver’s license required., • Must meet all requirements to drive agency vehicles.

Job DescriptionSUMMARY DESCRIPTION: Arlo Hotels, an independent lifestyle hotel brand, is now seeking a dynamic Chef de Cuisine. Are you passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more.” The role of the Chef de Cuisine is a vital position to the success of the overall culinary operation. This role is responsible for maintaining standards of cleanliness, food quality, labor, and food costs across all food outlets. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations, • Displays honesty & integrity, • Delivering outstanding service creates memorable experiences., • Manages the day-to-day operations of the kitchen., • Strong written communication, • Provides quality customer service., • Works in a professional environment SPECIFIC DUTIES, • Oversee all production schedules, • Oversee all Back of House overtime, • Maintain the food cost of all culinary operations to the company standards., • Maintain labor costs of all culinary operations to company standards., • Oversee all aspects of scheduling and payroll, • Must continually speak with purveyors to get the best price for the best ingredients possible, • Oversee all food outlets: Restaurant, Roof top, Banquet (BEO), General Store, and Lobby Bar, • Taste all prep for their service and ensure a consistent standard are upheld, • Oversee DOH and temperature checklists 3 times daily, • Coordinate with the Kitchen Manager on issues, concerns, and thoughts to continually improve the restaurant, • Establish a training schedule for new cooks and Sous Chefs., • Inspire and set a positive tone in the kitchen., • Write up and coaching forms for their workgroup, • Primary teacher for new hire trainees during their service, • Perform biannual employee evaluations in their workgroup, • Confirm all food presented during service is correct, • Overseeing the expediting of their service, • Responsible for maintaining an Illinois Department of Health ‘A’ Level Facility., • Overseas, all product ordering, • Responsible for maintaining an up-to-date Food Handler's permit, • Recruit and interview new cooks, • Perform a weekly inventory and submit to accounting, • Responsible for maintaining an up-to-date Food Handlers Permit., • Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Must have 10 years + cooking/management experience in a high-volume restaurant or hotel kitchen, • Must have 5 years, • Must be proficient in the English language (both speaking and writing), • No smoking while in the workstation., • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must be proficient in Microsoft Word and Excel, • Must have extensive knowledge of the Illinois Department of Health’s codes and regulations Certifications: • Serve Safe certificate

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

Job Description Our Promise Balance - Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members. Meaning - Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections. Recognition - Quest provides competitive compensation and benefits and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development and access to highly visible leadership. Position Summary The Chef Manager position will assist in overseeing the cafeteria and catering at unit. The Chef Manager position requires experience in the food service industry as well as client relations and leadership skills, and basic accounting practices. The Chef Manager position will assist in training and development of the staff, so that next level leaders are identified, groomed, and placed in positions fitting their skills and abilities, as Quest to continues to grow. This will be achieved by team leadership, skill development, 30/60/90 reviews and career path with timelines. The Chef Manager will lead the team in order to effectively manage all safety and sanitation as it pertains to the account. As a leader on the Quest team, the Chef Manager will lead by example and maintain a professional and reputable work environment by enforcing policy and best practices that brings out a positive employment brand. This position is responsible for leading the Quest nutrition and guest experience efforts, providing vision, leadership and strategic guidance to the company in these areas. Ensures that Quest vision, values and founding principles are effectively communicated and practiced. Manages assigned company location and team members. Essential Duties and Responsibilities • Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced., • Demonstrates commitment to Quest vision, values and missions through actions on a daily basis., • Adhering to all Corporate deadlines in regards to Mealtime, Invoices, Payroll and EOM, • Continually measure customer satisfaction levels through feedback, so that any issues are resolved immediately., • Identify and groom next level personnel to grow with company. Develop career paths including training schedules and timeframes., • Purchases inventory levels of cafeteria and catering service., • Manage signage and implement Quest promotions and marketing schemes that are rolled out each month, • Manage staff to include selection, work allocation, training, coaching and mentoring, problem resolution, performance evaluation and feedback, and corrective action., • Lead development of the food experience offered by Quest, including developing Quest’s food “brand” via recipes, menus, concepts, and merchandising., • Lead development of systems and processes to ensure all food experiences are operationally and financially executable., • Champion and advance Quest's nutritional standards in recipe, menu, and brand development., • Provide expertise in nutrition and wellness throughout Quest, including nutrition counseling for customers, operational advice and guidance regarding dietary needs, and nutrition and allergen information sharing., • Support Quest’s purchasing efforts to ensure product selection is aligned with food experience., • Lead Quest’s food safety and sanitation efforts, ensuring every meal is served with the highest levels of attention to safety for our guests., • Provide leadership in Quest’s corporate marketing and sales strategies., • Serve as Quest’s internal subject matter expert on sustainability, identifying ways for Quest to partner with clients to deliver onsite sustainability solutions and participate in industry best practices regarding sustainability., • Provide hands-on support as needed for special events and coverage for gaps in management presence at the account level., • Provide support in sales and marketing efforts for account retention and acquisition., • Maintain Quest high standards with customer service and exceeding our client’s expectations., • Consistently thrive to introduce new and exciting concepts to keep the account fresh and exciting., • Maintain all SOP standards., • Maintain all HACCP standards. Job Requirements/Specifications Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. Required: • Three years of experience in food service management, • Experience in developing and managing budgets, • Experience in food safety leadership within a food service or restaurant environment, • Experience in building and leading a high performing team, • Strong client relations experience, • Proficient in MS Office, • Strong knowledge of the food service and hospitality industry, • Requires extensive hours at times and frequent local travel, • Responsible for meeting and maintaining state and local certification requirements (Food Service Manager) Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. • Demonstrated commitment to Quest vision, values and mission through actions on a daily basis, • Ability to maintain professionalism and a positive attitude in the workplace, • Demonstrated skill with developing long-term strategic plans and lead/participate in short-term operational implementation (ability to be both strategic and tactical), • Keen analytic, organization and problem solving skills, • Demonstrated ability to consistently communicate a clear understanding of internal and external customer expectations and adapt as appropriate to exceed their needs, • Proven ability to focus attention on determining what can be done to make progress, • Proven skill to anticipates the needs of coworkers and proactively assists them to meet a common goal Language Skills • Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus, • While performing the duties of this job, the team member is regularly required to talk and hear, • Frequently required to stand, walk, sit, kneel, bend, use hands to feel, and reach with hands and arms, • Regularly lift and/or move up to 25 pounds, • Exposure to odors, noise, heat, steam, in/out walk-in freezer, cleaning chemicals and detergent, • Fine hand manipulation (keyboarding, knife skills) Work Environment: The work environment characteristics described here are representative of those team member encounters while performing the essential functions of this job. • Kitchen environment, • Noise level is low to moderate Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The team member must provide medical evidence for reasonable accommodation #Questfood

Job DescriptionEvents & Catering Paid Internship Happy Hospitality Group At Happy Hospitality Group, we believe events should be unforgettable — and so should your career journey. The Catering & Events Intern is designed as a launchpad role for someone eager to break into the fast-paced hospitality and events industry. This position offers the unique chance to learn every angle of the business: from off-site catering operations to high-energy private events at our restaurants. You’ll receive direct mentorship from experienced Catering and Events Managers, while gaining the hands-on skills needed to grow into a future leader in the industry. If you’re a current student or a recent graduate who thrives on details, loves connecting with people, and wants to grow in an environment that balances fun, creativity, and professionalism — this role was built for you. Paid Internship Opening: Events & Catering Job DescriptionEvent Support • Manage all buffet-related supplies and inventory for private events., • Create and maintain SOPs for elevated buffet setups and streamlined catering inventory control., • Assist with buffet setups for large private events., • Support event setups including tables, décor, linens, and service areas., • Serve as on-site events associate for larger-scale private events across the Chicago area., • Assist with guest flow, vendor coordination, and service timing during events., • Provide post-event feedback and assist with recap reports for process improvement.Catering Operations, • Manage all incoming off-site catering orders from inquiry to fulfillment., • Operate and maintain TripleSeat and EzCater platforms for efficiency and accuracy., • Track and report catering sales metrics, including detailed channel/source breakdowns., • Oversee catering equipment inventory, maintenance, and storage., • Coordinate all delivery logistics, invoicing, and payment processing., • Build and maintain relationships with local businesses to grow catering sales., • Monitor and maintain food quality and presentation standards for all catering orders., • Collaborate with kitchen teams to confirm order details and delivery timelines.General Coordination & Administration, • Maintain organized event and catering files for easy reference., • Communicate with internal teams (kitchen, FOH, management) to ensure alignment on event details., • Support marketing efforts for catering and events (e.g., updating menus, photos, social content requests)., • Assist in creating proposals, contracts, and BEOs (Banquet Event Orders)., • Provide exceptional customer service to all catering and event clients. Mentorship & Career Growth, • Work side-by-side with the Events & Catering Manager and senior leadership to gain real-world mentorship, • Shadow leaders during high-profile events for exposure to advanced planning and execution, • Receive regular coaching and feedback intended to promote and foster professional growth, • Gain visibility into all aspects of restaurant group operations (catering, events, F&B, and guest experience).Qualifications, • Applicant must be at least 21 years old, • Degree in Hospitality, Event Management, Communications, or something similar, • Strong organizational, communication, and multitasking skills., • Detail-oriented with a proactive, customer-centric attitude., • Ability to handle physical setup tasks as needed (e.g., buffet setup, equipment loading)., • Flexibility for occasional extended hours or multiple events in a day., • Valid drivers license required, • Comfortable driving around the city of Chicago. Mileage reimbursement provided for catering deliveries (if applicable)., • Able to supply own housing in the city. Compensation & Benefits, • Compensation: $16.60/hr to $20/hr DOE *Additional compensation for catering deliveries., • Benefits:, • Dining discounts across Happy Hospitality Group locations, • Opportunity to participate in outside work activities such as Windy City Smokeout and Cubs Games, • Clear pathway for career advancement within our growing Catering & Events division Schedule: Part-time, approximately 10–15 hours per week, typically scheduled across 2–3 days per week. Work schedules will be provided in advance based on event and catering needs, with efforts made to maintain consistency where possible. This role requires on-site presence for scheduled events, including occasional evenings and weekends. On event days, the intern may support multiple events within a single shift. Flexibility is appreciated, and scheduling will be coordinated in advance whenever possible. Location: Chicago, IL (housing not provided) Date: June - August 2026 Job Type: Part-time, entry-level Department: Events Reports to: Event Coordinator and Director of Operations FLSA Code: Non-exempt/Intern Happy Hospitality 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. Powered by JazzHR LQEnB73FkG

Job DescriptionDescriptionWe are seeking an accomplished and seasoned Information Systems Manager to lead our Information Systems and Helpdesk teams in a demanding, high-availability proprietary trading environment. This role blends hands-on technical expertise with strong leadership and communication skills. You will own and oversee enterprise systems that support critical trading and business operations, ensuring reliability, performance, and security across the firm’s infrastructure. What You’ll Do • Lead and develop the Information Systems and Helpdesk teams, setting technical direction and driving growth through mentorship and a culture of accountability., • Oversee core enterprise services including Active Directory, DNS, DHCP, Exchange, Microsoft 365, endpoint threat protection, backups and enterprise file/storage infrastructure., • Architect and manage the firm’s Microsoft cloud ecosystem, spanning identity and access management, compliance and data governance, cloud infrastructure, and hybrid connectivity, ensuring seamless integration with on-premises systems., • Drive the adoption and governance of Microsoft 365 productivity and AI capabilities, evaluating and operationalizing features that meaningfully improves business workflows., • Architect, manage and optimize VMware environments to ensure scalable, resilient and high-availability virtualization platforms., • Execute major system initiatives—including deployments, migrations, and upgrades—ensuring operational continuity and effective coordination with other technology teams., • Design and execute strategies for Windows OS lifecycle management, including versioning, patching, hardening and modernization., • Partner closely with Network and Security teams to maintain a robust, secure, compliant, and high-performing environment., • Manage Cisco Unified Communications, Webex, and associated collaboration platforms., • Serve as the top-tier escalation point for complex infrastructure and helpdesk issues., • Drive initiatives in system monitoring, performance tuning, and incident response to meet the low-latency and high-availability requirements of our system., • Promote best practices in system security, access control, and change management, aligned with trading-industry requirements., • 8+ years of progressive operational IT experience supporting mission-critical environments., • Bachelor’s degree in Engineering, Computer Science, Information Systems, or an equivalent technical field., • 2+ years leading or managing systems engineering or infrastructure teams., • Deep expertise in Microsoft Server ecosystem: Active Directory, Exchange, DNS/DHCP, Group Policy, and endpoint management systems, • Strong hands-on experience across the Microsoft cloud ecosystem, including identity and access management, compliance and data governance, and hybrid identity integration with on-premises Active Directory environments., • Demonstrated ability to manage and evolve a Microsoft 365 tenant, including security posture, administrative governance, and the rollout of AI-Powered productivity capabilities., • Demonstrated success delivering major system deployments, upgrades, and infrastructure transformations., • Strong hands-on proficiency with VMware, enterprise AV platforms, backup solutions, and enterprise storage systems, • Familiarity with Cisco Unified Communications, Webex, and modern collaboration tools., • Strong collaboration skills with good understanding of networking fundamentals, and the ability to troubleshoot and collaborate effectively with network engineers., • Experience supporting fast-paced financial or trading environments strongly preferred., • Microsoft certifications strongly preferred, particularly in Microsoft 365 administration, identity and access management, or Azure infrastructure., • Highly competitive salary & bonus opportunity, • Generous paid time off and flexible scheduling, • 100% coverage of medical, dental, vision, life, and disability benefits for single coverage, • Generous Paid Parental Leave, • Retirement Plans: 401K and Roth 401K, • Profit sharing plan, • Long- and short-term disability Additional Perks:, • Free breakfast and lunch from our in-house kitchen with rotating menus (including snacks!), • On-site gym with a subsidized membership, • Frequent company outings, • Opportunity to give back to organizations that help individuals in need in the Chicagoland areaProfessional Development:, • In-house education team – classes and resources are offered for continuous learning opportunities, • Mentorship Program through your first six months of employmentThe base compensation range for this role is approximately $125,000-$175,000 contingent on experience. Wolverine Trading's total compensation model includes base salary and an annual discretionary bonus.

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

Job Description About seoClarity seoClarity is the technology leader in Search Engine Optimization (SEO) marketing analytics, and our technology platform and services help the world’s best and biggest brands optimize their website content so they can be found online and connect to their customers. seoClarity is seeking a Senior Infrastructure Engineering Manager based in our Downtown Chicago office, to lead the operational stability, scalability, automation, and performance of a large-scale infrastructure environment supporting enterprise SaaS operations. The ideal individual may come from a data center infrastructure environment, MSP/Managed Services background, enterprise hosting environment, or large-scale SaaS infrastructure operation where uptime, scalability, operational discipline, and infrastructure reliability are critical. If you thrive in environments where ownership matters, infrastructure scale is meaningful, and operational leadership directly impacts the business, this role will stretch and reward you! Senior Infrastructure Engineering Manager (Chicago-based) Perks & Benefits • Competitive Compensation – base salary ranging from $120,000 to $150,000+ depending on technical expertise, infrastructure leadership experience, and overall alignment with the role., • Robust Benefits Package – a well-rounded package designed to support your health, financial security, flexibility, and long-term growth, including major medical, dental, and vision coverage, company-sponsored life insurance, a 401(k) with company matching, commuter benefits, generous PTO, paid sick time, and company holidays., • Perks That Support You – a continuous learning stipend, paid parental leave with extended work-from-home flexibility for new mothers, company-wide celebrations, and an annual global summit that brings teams together., • Snack & Beverage Fuel – a fully stocked kitchen with snacks, drinks, and grab-and-go options to keep energy high and focus sharp throughout the day., • In-Office, Hybrid Schedule by Design – our team comes together in our Downtown Chicago office Tuesday through Thursday for high-impact collaboration, with Mondays and Fridays reserved for focused remote work., • ➡ Effortless commute options with valet parking on-site, quick access to the “L” at Chicago Station, a short walk to major Metra lines, direct CTA bus routes (37 and 66), and secure bike storage., • ➡ A built-in dining scene just steps from your desk, including Starbucks, Hannah’s Bretzel, Sopraffina Marketcaffe, Rustle & Roux with an exclusive seoClarity discount, Amazon Go, etc., • ➡ A large, fully equipped fitness center with locker rooms and showers, making before-work, lunch-hour, or after-work workouts easy and convenient., • ➡ Comfortable lounge spaces, ideal for recharging between meetings or after intense deal cycles. Requirements Senior Infrastructure Engineering Manager (Chicago-based) Requirements • 5+ years of experience supporting and managing enterprise infrastructure environments within data centers, MSPs, hosting providers, SaaS organizations, or large-scale technical operations environments., • Strong hands-on expertise with Ansible and infrastructure automation is REQUIRED. This role is not designed for leaders operating solely at a managerial level without active technical involvement., • Demonstrated experience managing and supporting large-scale server environments with a strong focus on uptime, reliability, operational efficiency, and infrastructure stability., • Demonstrated experience building and maintaining complex Ansible playbooks, automation workflows, configuration management standards, and Infrastructure-as-Code practices across large-scale infrastructure environments., • Experience supporting infrastructure operations across multi-site or multi-data center environments., • Experience leading infrastructure operations, outsourced technical vendors, MSP relationships, offshore operational teams, or DBA support resources., • Strong understanding of infrastructure monitoring, observability, incident response, root cause analysis, backup strategies, redundancy planning, disaster recovery, and change management processes., • Experience supporting infrastructure compliance initiatives such as SOC 2, ISO 27001, HIPAA, or similar operational governance frameworks., • Ability to balance technical execution with leadership, prioritization, operational accountability, and long-term infrastructure planning., • Strong troubleshooting, documentation, communication, and organizational skills within fast-moving technical environments. Senior Infrastructure Engineering Manager (Chicago-based) Responsibilities • Lead the operational stability, scalability, performance, automation, and reliability of a 300+ server infrastructure environment across multiple data centers., • Oversee Linux-based infrastructure operations supporting enterprise SaaS applications and internal technical operations., • Drive infrastructure automation initiatives utilizing Ansible and Infrastructure-as-Code methodologies to improve consistency, scalability, and operational efficiency., • Develop and maintain automation playbooks, operational standards, and configuration management processes., • Lead infrastructure incident response, root cause analysis efforts, and long-term remediation planning., • Design and support redundancy, failover, backup, and disaster recovery strategies aligned with business continuity expectations., • Provide technical leadership and operational oversight across outsourced infrastructure vendors, MSP partners, and DBA resources., • Establish operational priorities, review execution quality, and ensure accountability and SLA adherence across third-party technical partners., • Lead and mentor offshore Technical Operations resources supporting L1/L2 infrastructure operations workflows., • Create and improve SOPs, escalation procedures, operational workflows, and infrastructure support processes., • Partner cross-functionally with Engineering Leadership, Security, Product, and Executive Leadership teams to support infrastructure scalability and operational reliability., • Support infrastructure governance, security operations, audit preparation, technical evidence gathering, and operational compliance initiatives related to SOC 2 Type II and related frameworks., • Partner with leadership on infrastructure budgeting, vendor negotiations, utilization analysis, and operational cost optimization initiatives., • Contribute to long-term infrastructure planning, operational maturity initiatives, and scalability improvements across the environment., • Comfort operating within a fast-moving, highly collaborative infrastructure environment where operational ownership, responsiveness, and accountability are critical., • Flexibility to support early morning occasionally or evening collaboration with offshore technical teams and infrastructure operations across multiple time zones., • Ability to balance hands-on infrastructure engineering responsibilities with operational leadership and technical oversight. Diversity, Equity, and Inclusion At seoClarity, we embrace and celebrate our differences. We believe that diverse backgrounds, cultures, abilities, experiences, thoughts, and perspectives lead to more creative problem-solving, better outcomes and a stronger organization. seoClarity is proud to be an equal opportunity employer. We believe all our colleagues share in this commitment to fostering an environment that supports, inspires, and respects all individuals. We seek to recruit, develop, and retain the most talented individuals from all social classes, who also share our beliefs. At seoClarity, employment is based solely on an individual’s merit and qualifications related to their professional competence. We do not discriminate against any applicant or employee because of race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, mental or physical disability, age, genetic information, military or veteran status, marital status, pregnancy or related conditions, or any other basis protected by law or local ordinance. Equal Opportunity Employer seoClarity is committed to equal treatment and opportunity in all aspects of recruitment, selection, and employment without regard to gender, race, religion, national origin, ethnicity, disability, gender identity/expression, sexual orientation, veteran or military status, or any other category protected under the law.

Job Description Founded in 2018 by industry pros, Puttshack is a leading social entertainment concept, reimagining the traditional mini golf and dining experience. With its welcoming, high-energy environment, tech-infused mini golf and delicious menu packed with familiar favorites and exceptional cocktails, Puttshack is the perfect place for any gathering. Rooted in innovation and built for connection, our goal is to bring a sense of belonging to our associates and guests alike. Working at Puttshack: At Puttshack, we take fun to the next level. With over 20 venues globally and counting, we’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. If you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Overview: Reporting into Director of Operations, the Hospitality Manager will help oversee a multi faceted high-volume full-service restaurant/venue with a game component. Hospitality Managers are responsible for executing exceptional operations during shift execution, from the food we serve to the Guest service we provide in our venue. Manage hourly team members and provide them with leadership and development, while partnering closely with the Director of Operations and Assistant Director of Operations to achieve venue goals and business objectives. Position Responsibilities may include, but not limited to: Operational Leadership: • Oversee 1-2 areas of the venue operations including service, bar, reception, game & tech., • Uphold company policies, processes, procedures, and standards to adhere to compliance and business objectives; inspires others to the do the same., • Effectively operate computer systems including a POS System, Online Team Member Scheduler., • Manages controllable expenses for their area of responsibility, • Ensure all side work is appropriately assigned and completed, • Participate in hiring, training, and developing hourly associates, • Create, maintain and update associate schedules using weekly and daily forecasts., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Manages Guest Service issues professionally and with a guest centric mindset, • Maintain a safe, secure and healthy work environment and food safety, • Minimum of 2 years of experience as a manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of restaurant operations, • Tech savvy and willingness to learn new systems and tools., • Flexible availability to work evenings, weekends, and holidays, • Preferred certifications including ServSafe and state/local licensing requirements, • Physical activities on a continuous basis for up to 10 hours, including standing, walking, bending, sitting, and occasional lifting up to 40 lbs. may be required., • The venue may include slick surfaces, stairs, narrow spaces, and navigating complex areas., • The noise level in the work environment is typically moderate to high., • Frequent use of telephone/video conferencing, and usage of a computer and keyboard to communicate through written means. We have a guest service mindset and treat our associates the same way, offering our full-time, eligible associates: • Health/dental/vision coverage options, • 401(k) matching, • Company paid Life and AD&D Insurance, • Voluntary short term and long term Disability Insurance, • Generous PTO, including paid parental leave, • Associate discounts (FREE mini golf!), • Pet Insurance, • Flex Spending Accounts

Job DescriptionDescription: The Nutrition Specialist will act as the primary point of contact for all visitors, ensuring a warm welcome and accurate entry into the computerized tracking system. This role supports the daily operations of the Nutrition Department by delivering outstanding service to visitors, clients, and staff. Key responsibilities include onboarding new participants, managing kitchen supplies, assisting with meal preparation and service, supporting nutrition-related programs, and completing monthly data entry for reporting to funding agency. Program operation hours are 10:00 am – 4:00 pm, Monday through Friday. Requirements: Essential Job Functions • Ensure smooth reception operation and seamless coverage for the department including proper welcome and check-in all visitors to the nutrition site and handling calls to phones and hotline., • Ensure collection of updates registration forms, file maintenance, and data entry into CMIS, Excel, MySeniorCenter, and AgingIS, according to funded agency guidelines., • Complete all required monthly reporting accurately with final check and submission occurring on or before established deadline., • Collaborate with staff, volunteers, and supervisors to ensure efficient meal service operations including preparation, serving, distribution and cleanup., • Ensure proper food handling in compliance with public health department standards including maintenance of logs and corresponding paperwork., • Maintain inventory of food used in congregate dining program ensuring proper distribution of fresh food to participants., • Assist with room setup and breakdown for dining room and programs., • Manage dine out coupon distribution including registration, coupon sales, tracking and reporting., • Serve as primary point of contact for My Senior Center program setup, robocalls, training, and troubleshooting., • Provide staff coverage for off-site events including outreach, farmers market coupon distribution, programs, or other Township events., • Monitor kitchen supplies and place orders as needed., • Maintain the master information book, including flyers, menus, and program schedules., • Provide coverage for other nutrition team members as required. Miscellaneous office automation equipment, i.e.- personal computer, fax, phone, copier, ID camera, laminator, etc. Minimum Education and Experience High School diploma or equivalent Required License(s) and Certification(s): ServSafe Food Handler and Manager Level Food Safety Certification KNOWLEDGE, SKILLS AND ABILITIES: Knowledge of: • Office terminology and procedures, • Data/word processing applications- Excel, Word, email, internet, etc, • Verbal and written communication, • Work independently with minimal supervision, • Maintain confidentiality, • Solve Problems, • Sit, keyboard, read, write, hear, and speak for extended periods of time

Job Description Overview Related Affordable spearheads Related's initiatives to preserve and enhance the nation's affordable housing supply. With over 50 years of experience in affordable housing acquisitions and development, Related Affordable is renowned nationally for its financing, preservation, and rehabilitation innovation. Presently, Related Affordable manages one of the largest affordable housing portfolios in the United States. Our team is committed to the principle that everyone deserves a quality home, and we tirelessly strive to fulfill this mission in communities nationwide. Visit our website for more information: Related Affordable Housing. We are proud to be an equal-opportunity employer committed to building an inclusive culture with competitive compensation aligned with experience and market standards. Explore careers at For details on our hiring policies and privacy practices, visit our Privacy Policy. Responsibilities The Office Manager ensures the efficient daily operations of the Related Affordable Management corporate office and provides essential administrative and facilities support. This role is responsible for coordinating office logistics, managing supplies and technology inventory, supporting staff and visitors, and maintaining an organized, professional workplace environment. The ideal candidate is proactive, service oriented, and capable of managing multiple operational priorities while delivering consistent, high-quality support across the organization. ESSENTIAL JOB FUNCTIONS: • Manage incoming and outgoing mail, packages, and overnight shipments., • Answer and direct incoming phone calls and monitor voicemail communications., • Oversee inventory and ordering of office and kitchen supplies to maintain daily operations., • Maintain technology inventory and coordinate equipment requests for new hires, loaners, and terminations., • Manage office and building access including badges, keys, and visitor coordination., • Partner with building management and coordinate maintenance requests as needed., • Assist with planning and coordination of office meetings, events, and employee functions., • Process invoices and maintain documentation related to office expenses and vendor services., • Support onboarding logistics by coordinating workspace setup and equipment readiness., • Maintain organized office files and documentation., • Provide general administrative and operational support, including ad hoc requests as needed., • Lots of paid time off (19+ days!) – we value your life outside of work., • Customizable total rewards package – pick from our medical, vision and dental options, along with our life insurance and an Employee Assistance Program, • Financial wellness perks to set you up for success - such as 401(k), FSA & HSA, employer-paid life and AD&D insurance; paid leave & disability programs, • Mental health resources, such as counseling, are available to our team members, • Fertility benefits – such as surrogacy, adoption assistance and more!, • Paid time off to volunteer and we will match your charitable donations! We are a passionate team making real impact on the world!, • $28.00 / Hr. - $38.00 / Hr., • Annual Performance Bonus Final compensation offers will be determined following a thorough assessment of the candidate’s background and the requirements of the position. LI-ONSITE LI-AB1 #RAJOBS Qualifications • 1 to 3 years of office management, administrative coordination, or operations support experience preferred., • Strong communication and customer service skills with a professional presence., • Proficiency in Microsoft Office Suite including Outlook, Word, and Excel and comfort learning property systems., • Comfortable coordinating basic technology requests and troubleshooting when needed., • Highly organized with strong attention to detail and the ability to manage multiple priorities effectively., • Ability to work independently while supporting a collaborative and service focused environment., • A proactive, problem-solving mindset with a passion for creating great living experiences., • Strong customer service, verbal and written communication, and time-management skills., • Demonstrated ability to maintain confidentiality and navigate sensitive issues professionally., • Demonstrates accountability and reliability by taking full ownership of projects and outcomes, prioritizing precision and attention to detail, and approaching challenges with grit, resilience, and proactive problem-solving, while continuously engaging in learning and development to enhance performance; fosters collaboration and a resident-centered environment, ensuring empathy, respect, and cross-functional success in all interactions.

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

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The Role The Culinary Manager will partner directly with the Market Director and Operations Manager, playing a key role in growing the business and holding the team accountable. The Culinary Manager is responsible for providing operational oversight and strong leadership to a growing team of associates and supervisors. This individual will have their hands in multiple aspects of the facility, managing the optimization and execution of the Marketplace and Kitchen operations. Success for this role is to become a partner, an ally, to our chef community making sure they have everything they need to execute an optimal menu strategy and execution. Partnering with the Chef Success team, this role will collaborate with recipe consistency & development, being responsible for food safety and quality assurance across the whole food production process. Responsibilities • Deliver strategic operational leadership across all aspects of Kitchen and Marketplace operations, with a hands-on approach, • Manage, coach, and motivate a team of associates and supervisors, providing them with the necessary equipment, training, and quality direction, • Lead growth and development of direct team including performance management and professional development, • Maintain weekly and monthly financial reporting (forecasting, labor, food cost, and revenue), • Partner with Supply Chain for an accurate ordering of materials, supplies, and ingredients based on demand, • Maintain relationships with Local and National purveyors, • Oversee the Marketplace team to ensure all ingredients are properly sourced and received daily, and perform weekly inventory counts, • Maintain a work environment that guarantees and promotes food & team safety, ensuring compliance with Food Safety and Sustainability policies at all times, • Collaborate with Chef's onboarding and implementation of new menu items, as well as ensuring recipe accuracy during food productionQualifications, • 4+ years of leadership experience in Food Manufacturing and/or High Volume Commercial Kitchen, • In-depth knowledge of kitchen health and safety regulations, • FoodServe Manager License, • Proficiency with Google apps (Gmail, drive, spreadsheets, etc.), • Experience working with and sourcing local, sustainable & organic ingredients, • Ability to lead a team in a fast-paced environment with a high level of ambiguity and change, • Outstanding communication and organizational skills. Being able to speak conversational Spanish is strongly preferredBenefits, • 🩺 Health Insurance coverage, • ⛱ PTO policy and paid sick days, • 📈 We grow, you grow: Stock Options Plan granted on Day 1., • 🌟 Eligible for bi-annual performance bonus, • 🐣 Family leave fully paid, • 🕯 Compassionate Leave: 3-5 days each time the need arises, • 🥘 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly, • 🧘🏽️‍♀️ Wellness perks: access to fitness subsidies to build a healthy lifestyle, • 👩🏾️‍🏫 Personalized Spanish coach, • 🌟 Awesome opportunity to join a company that is looking to change how we eat and how chefs work! 🗓️ 5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical #ENG1PCompensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$62,562—$77,500 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job DescriptionWe’re Tovala, a food-tech company reinventing home cooking to save consumers time. Through an innovative combination of hardware, software, and fresh food delivery, we make it incredibly simple for anyone to prepare and enjoy delicious, home-cooked meals without sacrificing time to do whatever matters to them. Through our superior technology, product experience and food quality, we have separated Tovala from the busy pack of other meal delivery businesses. In the process, we’ve amassed a loyal, rapidly growing following and our retention, product engagement and customer NPS are all best-in-class. We’ve raised over $100mm from great investors like Left Lane Capital, Origin Ventures, Y Combinator and Comcast Ventures and have invested strongly in building a unique culture that fosters growth, personal development and camaraderie. Position Summary: This role reports directly to the Sanitation Manager. The Sanitation Lead will assist in performing sanitation tasks across the facility and lead junior team members in their sanitation duties. Sanitation at Tovala occurs in a rotation of activities, including but not limited to washdown of equipment and production areas, cleaning floors and surfaces, disposing of trash and production waste, breaking down and disposing of boxes, washing commercial dishes and cooking implements, and janitorial and office cleaning, etc. This will take place across the facility to include a commercial dish pit, commercial kitchen, food production environment, receiving, shipping, break room, bathrooms, and offices. While this position will work a consistent schedule, the schedule may include working on weekends and some holidays. The shift is generally Tuesday to Saturday, 6:00 am - 3:00 pm with regular overtime. There may be occasional requests for modifications based on projects or known absences. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. * Work directly with the Sanitation hourly team to maintain a high sanitation and food safety standard in Tovala production. * Coordinate and participate in the cleaning and scrubbing of production equipment, floors, walls, etc. (wet cleaning, washdown) according to a predetermined set of procedures. * Maintain performance standards for all aspects of cleaning and sanitation. * Work with pre-mixed chemical cleaning agents to clean, sanitize, and bring production facilities back into operation through SSOP procedures. * Lead and assist with the sanitizing and disinfection of all surfaces after cleaning in production. * Cleaning of interior infrastructure of productive and non-productive areas. * Participate in pre-operation inspections of equipment after cleaning. * Help maintain a food-safe environment through teamwork and proper food sanitation training. * Monitor the Cleaning and Disinfection of bathrooms, break rooms, and cafeterias. * Lead and work closely with other team members to ensure a good quality and clean production surface. * Provide assistance and feedback to team members regarding cleaning effectiveness. * Maintain and follow GMP protocols. Ensure that sanitation team closely follows GMP protocols. * Use PPE (Personal Protective Equipment) provided when needed/indicated to complete the job. * Keep and organize cleaning supplies in stock. * Perform other functions and tasks assigned by supervision. Competencies: * Training mindset. * Task oriented. * Attention to detail. * Bilingual (English/Spanish) - preferred. * Good verbal and written communication skills. * Works collaboratively with other team members and departmental leaders on tasks. Education, Experience, Licenses, and Certifications: * 2+ years of experience in sanitation. * 1+ year of leadership experience. * Basic computer skills. * Basic skills with cleaning solutions, including preparation and dilution of chemicals, measuring concentration strength. * Possess or willing to obtain a Food Handlers Permit. Physical Demands: * Comfortable working in hot and cold temperature environments. * Sitting. * Standing and/or walking. * Working with sanitation equipment such as washdown hoses or foamers, wet washdown of equipment. * Occasionally lifting up to 50lbs. * Vision for machine or computer operations. * Must be able and willing to work in refrigerated coolers (0F). Supervisory Responsibilities: * Leads and mentors 5-6 Sanitation Specialists in partnership with the Sanitation Manager. * Plans, assigns, and approves work of hourly sanitation team. * Assists Sanitation Manager in onboarding new hires. * Relays updates and shift information in conjunction with Manager. Food Safety Responsibilities: * Report any food safety and quality opportunities to personnel with the authority to initiate action. Take necessary action on all food safety and quality problems reported or observed if able. * Follow and uphold procedures outlined in the Food Safety / Quality Plan and any other programs that support the SQF system and other 3rd party programs/audits. * Responsible for ensuring a trained designee is appointed to cover for absences or vacancies. Work Environment: Production: Space can be crowded with manufacturing equipment. Must remain aware of Forklift traffic. Noisy; some areas can be dusty. May encounter extremes in temperatures. Office: Individual workspace, desk, and computer. Generally quiet, temperature-controlled, and well-lighted. Administration: Individual workspace, desk, and computer. May not be temperature-controlled, could have loud background noises. May include entering a production facility, walking on uneven, slippery surfaces, and encountering forklift traffic. Compensation & Benefits: Tovala uses market data, geography, and placement of internal employees to determine salary. Additionally, we offer all employees real ownership in the company in the form of a competitive equity package.

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 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 Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion 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 Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion 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 DescriptionJoin us! Come to work with Purpose. We are a passionate team of social change-makers, diverse thinkers, and problem solvers. Our purpose is to provide the best possible services that ensure full access to quality living and spread the power of inclusivity. We serve over 7,000 people with disabilities, behavioral health challenges, and those who are Deaf, Deafblind, and Hard of Hearing. If you don’t want just any job—if you want to work where you can create truly transformational change—then Anixter is the place for you. Take a look at the job description to learn more! SUMMARY The Team Lead DSP position involves lead responsibilities in Community Integrated Living Arranged (CILA) homes. They maintain the activity schedules, safety checks, house documentation, grocery shopping, cleaning, and assist their reporting manager with other duties to maintain daily operations of the CILA. They provide on-the-job training and perform regular DSP duties to enhance residents' quality of life and independence. The Lead DSP must maintain a good working relationship and communication with residents, families, colleagues, and Disability Leaders. ESSENTIAL DUTIES • Ensure the daily documentation of CILA home responsibilities., • Assist with developing household activity schedules and town hall meetings in collaboration with other team members and reporting manager., • Maintain proper documentation in the CILA home of safety documents such as drills, water temperature checks, and quarterly inspections., • Provide staff training as appropriate and assigned by reporting manager., • Assist in staff onboarding trainings, meetings, and monitoring daily checklists and documentation in the electronic health record to ensure full completion., • Maintain a track record of one-to-one and/or team trainings., • Maintain a professional demeanor in both manner and attire as a representative of the department and agency in conducting all activities, services, and instructions., • Sustain a professional working relationship with the residents, colleagues, and family members., • Complete weekly grocery shopping that aligns with the My25 menu and clients requests., • Assist the reporting manager with filling shifts., • Engage and assist clients with completing all daily living activities, including personal, medical, community, hygiene, financial, recreation and general safety., • Administer medications and document all related activities in accordance with related Medication Policies and Procedures., • Complete and/or assist all housekeeping tasks including cleaning bathrooms, kitchen, and client rooms; washing dishes/ doing laundry; dusting surfaces; cleaning refrigerator/stove, and all other duties assigned by manager(s) and director., • Report and document issues with clients regarding overall heath, medication, dental and mental health concerns to manager(s) and/or the agency nurse., • Implements dynamic, person-centered client programming across multiple domains, including but not limited to independent living skills, social/emotional development, communication, problem-solving, vocational development, and safety., • Assists in planning and directly implementing ongoing community-based activities for all clients, in accordance with individual client goals and preferences., • Ensures timely completion of all client paperwork., • Ensures adherence to all mandated reporter, OIG guidelines, and DHS guidelines., • Implements positive and proactive behavior management techniques and interventions as identified in clients’ behavior intervention plans., • Collaborates with co-workers (shift-to-shift) and/or manager(s) regarding clients’ needs and concerns daily., • Maintains a neat, orderly, and safe work environment., • Participates in all required on- and off-site training upon hire and as routinely required., • Maintains professional communication with co-workers and manager(s) as well as clients’ parents/guardians, employers, staff, and other stakeholders, as needed., • Maintain agency mandated crisis intervention and other related trainings deemed mandatory or relevant by Anixter Center., • Provide transportation in agency vehicle and attend client health care appointments, if necessary., • Be flexible and able to change tasks if needed, including working as day program staff, 1:1 staff, or house staff. Skills/Abilities: • Demonstrated proficiency in reading, writing, and comprehending English including the ability to pass a literacy test., • Ability to multi-task in a high stress environment., • Ability to interact with diverse personalities, including, but not limited to, clients, parents/guardians, staff, employers, funding representatives, etc., • Ability to participate in and meet all Department of Human Services and related training requirements., • Ability to perform all functions necessary to obtain an agency required crisis intervention certification., • Ability to promote and adhere to agency values., • A commitment to a diverse, inclusive, and equitable work environment., • Excellent Communication Skills: Essential for interacting with residents, families, colleagues, and reporting leaders., • Organizational Skills: Needed maintaining documentation and various tasks in the CILA., • Training and Mentoring: Ability to provide effective on-the-job training to DSP colleagues., • Empathy and Patience: Crucial for enhancing residents' quality of life and promoting independence., • Teamwork and Leadership Skills: Ability to work well with others and maintain a positive working environment., • High school diploma or GED required., • Associate or bachelor’s degree in related field preferred., • DSP certified preferred; must be able to obtain DSP certification within six months of employment (provided by agency)., • Minimum of 1 years’ experience working with individuals with developmental disabilities., • Vehicle/Transportation Requirements:, • Valid driver’s license required., • Must meet all requirements to drive agency vehicles., • Capable of navigating the use of public transportation system (CTA/RTA/Metra).

Job Description Join us! Come to work with Purpose. We are a passionate team of social change-makers, diverse thinkers, and problem solvers. Our purpose is to provide the best possible services that ensure full access to quality living and spread the power of inclusivity. We serve over 7,000 people with disabilities, behavioral health challenges, and those who are Deaf, Deafblind, and Hard of Hearing. If you don’t want just any job—if you want to work where you can create truly transformational change—then Anixter is the place for you. Take a look at the job description to learn more! Hours: Monday - Friday 8am-1:30pm SUMMARY: Provide direct support to clients in either residential setting or day programming to enhance quality of life, promote independence, and foster community access. Working hours are dependent upon program needs. Position may have rotating shifts that include weekdays, weekends, and overnights. ESSENTIAL DUTIES: • Engage and assist clients with completing all daily living activities, including personal, medical, community, hygiene, financial, recreation and general safety., • Administer medications and document all related activities in accordance with related Medication Policies and Procedures., • Complete and/or assist all housekeeping tasks including cleaning bathrooms, kitchen, and client rooms; washing dishes/ doing laundry; dusting surfaces; cleaning refrigerator/stove, and all other duties assigned by manager(s) and director., • Report and document issues with clients regarding overall health, medication, dental and mental health concerns to manager(s) and/or the agency nurse., • Implements dynamic, person-centered client programming across multiple domains, including but not limited to independent living skills, social/emotional development, communication, problem-solving, vocational development, and safety., • Assists in planning and directly implementing ongoing community-based activities for all clients, in accordance with individual client goals and preferences., • Ensures timely completion of all client paperwork., • Ensures adherence to all mandated reporters, OIG guidelines, and DHS guidelines., • Implements positive and proactive behavior management techniques and interventions as identified in clients’ behavior intervention plans., • Collaborates with co-workers (shift-to-shift) and/or manager(s) regarding clients’ needs and concerns daily., • Maintains a neat, orderly, and safe work environment., • Participates in all required on- and off-site training upon hire and as routinely required., • Maintains professional communication with co-workers and manager(s) as well as clients’ parents/guardians, employers, staff, and other stakeholders, as needed., • Maintain agency mandated crisis intervention and other related trainings deemed mandatory or relevant by Anixter Center., • Provide transportation in agency vehicle and attend client health care appointments, if necessary., • ASL Language skills. Ability to communicate with the Deaf, DeafBlind, • Demonstrated proficiency in reading, writing, and comprehending English including the ability to pass a literacy test., • Ability to multi-task in a high stress environment., • Ability to interact with diverse personalities, including, but not limited to, clients, parents/guardians, staff, employers, funding representatives, etc., • Ability to participate in and meet all Department of Human Services and related training requirements., • Ability to perform all functions necessary to obtain agency required crisis intervention certification., • Ability to promote and adhere to agency values., • High school diploma or GED required., • Associates or Bachelor’s degree in related field preferred., • DSP certified preferred; must be able to obtain DSP certification within six months of employment (providedby agency)., • Capable of navigating the use of public transportation system (CTA/RTA/Pace/Metra). None WORK ENVIRONMENT The physical demands and work environment characteristics 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. Physical Demands: o Ability to lift / carry 35 pounds. o Physical capacity to assist in behavior management. o Physical capacity to assist with activities of daily living (including taking clients to the toilet) in-house or community. o Ability to walk and/or push wheelchair in various terrains and circumstances, physically able to use public transportation and assist clients physically in use of the transportation system. Work Environment: o Client support may take place in a variety of settings such as indoor or/and outdoor in various weather.

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

Job DescriptionDescription Next is looking for a full-time Expeditor to join our team! The Expeditor is an important part of the team, ensuring all plates and courses are prepared and presented accurately. This is a full-time position, paid hourly, and candidates must be willing to work 40+ hours, 5 days a week. 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 • Organize the Expeditor station for nightly service, ensuring all necessary equipment is in place for efficient operation., • Communicates all information to kitchen team including standard order information, dietary restrictions, Persons of Note (PON), and any special guest requests, • Assist in training servers, particularly in food running, dish description, and ingredient information., • Maintain direct communication with the kitchen team to ensure an ample supply of clean plateware and serviceware., • Verify the quality, quantity, and presentation of each dish leaving the kitchen., • Foster positive relationships between front-of-house (FOH) and back-of-house (BOH) teams through effective communication., • Audit kitchen space for adherence to health department requirements, safety procedures, and staff hygiene., • Ensures adherence to safety and emergency procedures to protect staff, guests and property, • Reports any maintenance deficiencies promptly to the appropriate personnel., • Resolve management requests and guest complaints satisfactorily., • Stay updated on industry trends and maintain a deep understanding of the culinary world., • Demonstrate courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious workplace., • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • Possess at least 1 year of experience as an expeditor, server, or related role, • Ability to excel in a high-pressure, chef-driven environment., • Maintain a keen eye for detail in every aspect of your role., • Strong communication skills to effectively collaborate with the team., • Ability to work collaboratively as part of a dynamic team., • Think clearly, act quickly, and maintain concentration during intense 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 • Competitive hourly wage at $25.00 - $25.50/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: KEY RESPONSIBILITIES · Execute off-premise events as scheduled, including but not limited to plated dinners, passed appetizer parties, and station buffets, ranging from 10 to 1000 people • Report to TPG at hours assigned, to pack out equipment, check food products, review staffing and event paperwork, including photos specific to event, • Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus including but not limited to dietary/allergens notes, custom menu preparation, event logistics and venue details, • Report to event venue, build kitchen layout, direct teams to set up clean and organized stations, double check food accuracy, and review all menu items and timeline, demonstrate plating process, • Note of any missing and/or inaccurate items, discuss with Event Manager, for timely communications with PE Chefs/Warehouse Team, • Alongside Event Manager, conduct pre-shift meetings, going over event type, timeline and details., • Execute event, overseeing a consistent flow while adhering to timeline, adjusting in real time, and keeping in constant communication with Event Manager/FOH, • During event breakdown, separate and label caves for return to TPG, communicate with Sous Chefs about any returning products of note, • Work with Event Manager to ensure event space is clean, organized and arranged as it was prior to event, • Write event reports, highlighting team successes, and noting of any significant incidents/issues for further improvement, i.e. equipment malfunctions, food counts, quality of recipes, etc. · City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification · 5 years of experience in commercial kitchens, with exposure to high volume production · 2 years of experience in off-premise catering/banquets · Strong knowledge of various cooking methods and culinary techniques, excellent knife skills · Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles · Leadership skills with the ability to manage and motivate a team. · Excellent time management and resource allocation abilities, ability to adjust to workplace changes · Effective verbal and written communication skills · Flexibility to work various shifts, including weekends and holidays as needed

Department: Operations .General Manager, Assistant General Manage.Star Restaurant Group is a Chicago-based hospitality company operating neighborhood-focused, from-scratch restaurants including The Smoke Daddy, The Perch, Remington’s, Crosby’s Kitchen, Ella Elli, Frasca, and Tu

Job Description The Good Plate Hospitality Group is seeking an experienced Corporate Executive Chef to lead culinary operations across our restaurant group. This role requires a proven culinary leader with experience leading multi-unit kitchen operations within a $20M+ hospitality environment. The ideal candidate brings strong operational discipline, leadership presence, and a hands-on approach to team development and execution. The right candidate can balance high-level strategy with day-to-day operational leadership while maintaining exceptional standards in food quality, consistency, and kitchen performance. Responsibilities • Lead culinary operations across multiple restaurant concepts and locations, • Develop and mentor Executive Sous Chefs, Sous Chefs, and kitchen teams, • Improve kitchen systems, training, consistency, and execution standards, • Oversee menu development, recipe systems, costing, and operational efficiency, • Maintain culinary and presentation standards across all locations, • Partner with corporate leadership on culinary strategy and growth initiatives, • Drive accountability in food cost, labor management, sanitation, and overall kitchen performance, • Ability to travel regularly between Downtown, River North, and Northfield locations, • Experience leading new restaurant openings (NROs), including culinary oversight, operational readiness, and supporting kitchen leadership teams through staffing, training, and execution Qualifications • 7+ years of back-of-house leadership experience in high-volume or multi-unit hospitality environments, • Executive culinary leadership experience within a hospitality or restaurant group exceeding $20M in annual revenue, • Strong background in chef-driven, fine dining, or upscale dining environments preferred, • Proven ability to lead, train, and develop kitchen teams, • Strong understanding of kitchen operations, systems, and multi-unit scalability, • Flexibility to work evenings, weekends, and support operational needs as required, • Hands-on leadership style with the ability to work alongside teams, • Passion for culinary excellence, mentorship, and operational standards, • Proficiency in restaurant operating systems, inventory management software, and Microsoft Office Suite required; Restaurant365 and Toast preferred, • Certified Food Protection Manager & City of Chicago Food Service Sanitation Certificate required What We Offer • Competitive base salary + performance-based incentives/bonuses., • Professional growth, mentorship, and advancement opportunities within The Good Plate Hospitality Group, • Collaborative, creative, and hospitality-driven work environment, • Health benefits including Medical, Dental, and Vision, • PTO package and employee dining privileges across all restaurants within our groupCompany DescriptionThe Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution.The Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution.

Job Description At this time, we can only consider applicants with authorization to work in the United States on a permanent, full-time basis; unfortunately, we cannot provide visa sponsorship. SUMMARY Founded in 1999, Norcon is a Chicago-based General Contractor that manages the construction of simple to complex commercial projects as well as high-end residential projects. Norcon completes work all over the country through our Chicago office. We pride ourselves on being client-focused, as well as a leader in today’s progressive construction industry. Our diverse history of award-winning projects includes commercial, retail, educational, pharmaceutical, hospitality, religious and high-end residential construction. We are proud of the work we do and the team we’ve built. We believe that creating and fostering a great company culture is good for both. We work smart, hold ourselves to the highest standards, develop our team, work collaboratively, deliver great results for our clients, and have fun! As a result, we are growing and looking to add a talented Assistant Project Manager to our dynamic firm. As Assistant Project Manager, you will assist with all aspects of our projects from preconstruction through closeout. It is important the candidate can work well with architects, clients, office staff, field staff, and subcontractors. This position is required to work at the Norcon office or corresponding jobsite. PRIMARY RESPONSIBILITIES • Assist with preparing project subcontractor bid list, • Perform quantity takeoffs for all trades related to constructing a project, • Obtain bids from subcontractors, • Prepare scope of work and review with Subcontractors, • Review submittals and generate RFI’s, • Generate and track QAQC lists, • Assist with preparing an estimate, project options, and clarifications, • Assist with preparing subcontract agreements and purchase orders, • Assist with preparing the Project Schedule, • Collaborate with project team to inform them of upcoming deadlines, tracking schedule progress, critical activities, or communicating any changes, • Assist with preparing pricing for change orders, • Approve and code subcontractor and vendor invoices, • Review and code weekly field staff timesheets, • Develop, distribute, and track all correspondence related to the project documents –drawings, sketches, specifications, addenda, bid RFI responses, submittals, etc., • Assist with project closeout such as compiling O&M Manuals, distributing closeout letters, and tracking punch list items to completion, • Generate OAC agendas with project team, • Assist in BIM coordination (where applicable), • General understanding related to managing a construction project quality, schedule, and budget, • Excellent organizational skills and attention to detail, • Exceptional written and verbal communication skills, • Proficient in Microsoft Office with a desire to learn new systems, • Experience using project management software, • Ability to be a team player performing various production support tasks, • Ability to manage multiple tasks at the same time, • Ability to work in a fast-paced environment, • Be a self-starter with the ability to work independently, • Bachelor’s degree required, • Minimum of 2 years project support experience in a fast-paced environment, • Ability to travel to job sites and vendor locations, • Be responsible and accountable for projects, • Have strong negotiation and analytical skills Salary: The range for this position is estimated to be $80,000.00 - 95,000.00 USD annualized. Benefits: • 401(k) with matching, • Health insurance, • Dental insurance, • Vision insurance, • Long-term disability insurance, • Life Insurance, • Paid time off, • Fun work atmosphere Norcon is an equal opportunity employer committed to providing an open, welcoming environment for everyone. Ability to commute/relocate: • Greater Chicagoland Area, Illinois: Reliably commute or planning to relocate before starting work (Required)

The Culinary Manager supports the Executive Chef in the daily operations of the kitchen, ensuring high-quality food production, cleanliness, organization, and consistency across all culinary outlets. The Culinary Manager acts as the Executive Chef’s key support in supervising kitchen staff, as

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 Culinary Lead at Sur La Table, you play a key role in the success of the store by inspiring customers throughout every stage of their culinary experience by combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, a company-wide standard for excellence in service, and helps build and manage a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Supports the recruitment, training, and ongoing development of a high-performing team to meet the culinary business needs.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Provide in-the-moment coaching and feedback to elevate performance and team engagement. Communicate performance issues directly to the General Manager/Store Manager.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.Sales & Business Performance· Assist with driving sales growth by implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· 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.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.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· 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.· Workweeks are expected to be between 20 and 25 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 3-4 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· 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 progressively responsible kitchen management experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.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 DescriptionDescription: TITLE: Cook DEPARTMENT: Kitchen REPORTS TO: Sous Chef/Executive Chef Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. Our team takes pride in combining a passion for hospitality with practical hotel management. By collaborating with renowned brands like Hilton, Marriott, and Hyatt, we efficiently manage eleven properties across diverse locations. Committed to ongoing growth, we actively seek opportunities and are dedicated to helping both our team and hotels thrive. We remain responsive and proactive in our strategies for sales, marketing, and revenue, ensuring swift adaptability to market changes. Beyond Management, we cultivate strong partnerships with major industry players, highlighting our dedication to success in the ever-evolving world of hospitality. Join the team at The Westin Michigan Avenue Chicago — a landmark downtown hotel where elevated comfort meets iconic luxury. At The Westin, you’ll be part of a culture that champions well-being, innovation, and extraordinary experiences for both guests and associates. Nestled on Chicago’s Magnificent Mile, you will work in a dynamic setting offering inspiring views, modern amenities and a commitment to “doing well, and doing good.” If you are passionate about hospitality and ready to elevate your career in a role where your purpose matters, let’s create unforgettable moments together. JOB SUMMARY Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. ESSENTIAL FUNCTIONS • Prepare food items for customers using a quality predetermined method in a timely and consistent manner., • Set up station with predetermined method place required to service all banquet functions., • Practice sanitation and safety daily to ensure the total customer satisfaction. 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: • Consult with Executive Chef, Banquet Chef, or Sous Chef 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 continuous improvement in networking. Note: Additional tasks may be added during employment. Requirements: PHYSICAL DEMANDS • 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., • 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 bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. 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 be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..) 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: Culinary Production & Prep Lead Wage: $19–$20.75 per hour Schedule: Monday to Friday, 6:00 AM – 3:00 PM; additional hours as needed Location: Downtown Chicago, IL Job Summary As a Culinary Production & Prep Lead, you will support daily kitchen operations by coordinating food preparation activities and ensuring all items are prepared according to established standards. This role works closely with kitchen leadership to maintain consistency, quality, and efficiency across all production areas. You will assist in guiding prep workflows, completing assigned production lists, and maintaining a clean, organized, and high-functioning workstation throughout each shift. Responsibilities • Support daily food preparation across multiple production areas, following established recipes and prep lists, • Assist with coordinating task flow and ensuring timely completion of kitchen prep activities, • Maintain proper food storage, labeling, and portioning in alignment with food safety standards, • Monitor kitchen equipment and work areas to ensure cleanliness and operational readiness, • Inspect ingredients and prepared items to ensure quality and consistency, • Assist with inventory tracking and communicate supply needs as appropriate, • Follow all opening and closing procedures, maintaining an organized and efficient workstation, • At least 1 year of experience in a high-volume kitchen or food production environment, • Strong knife skills and understanding of basic cooking techniques, kitchen equipment, and food safety practices, • Ability to follow recipes, measurements, and portion standards accurately, • Strong organizational skills with the ability to manage multiple tasks in a fast-paced environment, • Ability to read, write, and understand English to follow prep lists and recipes, • Experience supporting or guiding kitchen workflows or team members, • Strong communication skills and ability to work collaboratively, • Excellent training, • Employee Referral bonuses, • Flexible scheduling, • Career advancement opportunities, • Competitive Pay, • Anniversary Milestone Incentives Company Benefits & Perks • Paid Time Off, • Medical, Dental and Vision Insurance – Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider), • Flexible Spending Accounts (FSA), • Health Savings Account (HSA), • Paid Life Insurance, • Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance, • Short Term Disability, • Employee Assistance Program (EAP), • Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss, • Assistance for you and household members, • In Person Sessions, • Unlimited phone access, • Parental Leave – Equal benefits to Mothers and Fathers, • 401K Retirement Plan, • FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth., • Employee Meal Plan, • Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication, • Diverse, Inclusive, Safe, and Motivating, • Our Triple Bottom Line – People, Product and Planet, • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years! Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to reach at or below the shoulder; lift and carry items up to 50 pounds for a moderate distance. While performing the duties of this job, the employee is required to stand and move during the length of shift; be able to bend and kneel through the shift. The employee is required to use their hands to handle tools, grasp, and control objects. Use fingers to grasp, move, or assemble items. 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.

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. IHOP Cooks are responsible for the preparation and cooking of food products accurately and with minimal waste. Duties of this position include learning and applying all IHOP-specialized galley terminology, plating, menu items and procedures according to company standards. IHOP Cooks are expected to set up equipment, verify stock, and maintain a clean and sanitary work area while maintaining company sanitation standards. This position requires you to stand for up to 8 hours during a shift, be able to lift at least and/or move up to 50 pounds, and have full mobility of hands and arms while performing repetitive tasks. IHOP Cooks are also required to perform duties necessary for restaurant operations as assigned by acting supervisor, following governmental and company policies. The above is not an all-inclusive job description. Essential Duties and Responsibilities including the following: • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Prepare food to specifications set forth in the IHOP Standard Operating Procedures Manual (SOP) and recipe cards as well as to satisfy customer expectations., • Memorize and apply all IHOP specialized galley terminology, plating, menu items, procedures, galley utensils, abbreviations, and methodologies., • Maintain a clean and sanitary work station., • 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., • Comply with all local, state, and SOP health, sanitation, and safety guidelines., • Perform all cleaning duties according to posted cleaning charts., • Comply with IHOP uniform and appearance standards per the IHOP SOP guidelines., • Perform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor.Requirements:, • Must have prior experience as a cook., • Must be skilled in operating kitchen equipment., • Must be skilled in various cooking techniques., • Must know and follow sanitation procedures., • Must showcase teamwork and communication skills., • Must showcase great organizational skills., • Must be able to multitask and act quickly., • Must carry at least a high school diploma., • Maintaining a sanitized and well-organized kitchen., • Preparing workstations for cooking., • Preparing and maintaining kitchen equipment., • Checking the quality of the ingredients., • Preparing cooking ingredients using various techniques., • Cooking food using various culinary techniques., • Arranging food and ensuring appealing presentation. 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, 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 10 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.