Trabajos kitchen supervisor en Chicago, IllinoisCrear alertas

Job Description • We are hiring immediately for full and part time COOK positions., • Location: UChicago AdventHealth Hinsdale - 120 North Oak Street, Hinsdale, IL 60521. Note: online applications accepted only., • Schedule: Full time and part time schedules; Days and hours may vary. Rotating weekends and holidays required. More details upon interview., • Requirement: Prior cooking experience required., • Pay Range: $19.00 per hour to $21.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you'll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job DescriptionCommercial Kitchen Cleaning Team Lead FiltaClean Division | Overnight Shift | Bridgeview, IL | $24–$30/hr DOE + Performance Bonus | Full-Time About Us Green Kitchen Concepts is a Chicagoland franchise of Filta Environmental Kitchen Solutions — a nationally recognized leader in commercial kitchen services. We’ve built a strong reputation for excellence in fryer oil management, and now we’re expanding into FiltaClean, our professional kitchen deep cleaning division. We’re building this team from scratch — which means the person we hire as Team Lead isn’t just filling a role, they’re helping define one. You’ll have real input into how this crew operates, who joins it, and how it grows. If you’ve ever wanted to get in early and grow with something real, this is that opportunity. The Role As a FiltaClean Team Lead, you’ll take ownership of overnight commercial kitchen cleaning jobs at restaurants, venues, hospitals, and other high-volume foodservice operations across the Chicagoland area. You’ll drive to job sites, lead a crew of 3–5 technicians, and deliver a thorough, professional clean every time — on schedule, on standard, and without excuses. This is a player-coach role. You are not just directing — you are working. Every night, you’re side by side with your crew, sleeves rolled up, doing the job. If you’re looking to stand back and delegate, this is not the role for you. If you lead by example and aren’t afraid to get dirty, keep reading. Shift: Full-time, primarily overnight — approximately 9 PM–5 AM, variable based on client needs A Typical Night You pick up your crew and load the van with equipment. You arrive at a commercial kitchen after close — a restaurant, a hospital cafeteria, a venue — and get to work. Your team fans out, and so do you. Fryers, ovens, grills, floors, walls, surfaces — everything gets broken down, cleaned, and restored before the morning crew arrives. You make sure the job is done right, the site is left cleaner than you found it, and your crew is moving with purpose the whole time. Then you do it again. What You’ll Do • Lead a crew of 3–5 FiltaClean technicians on nightly job sites — and work right alongside them, • Drive to job sites in a company cargo van or box truck (no CDL required), • Perform hands-on deep cleaning of commercial kitchen equipment, ovens, grills, floors, walls, and surfaces • Train on and strictly follow our proprietary chemical and systems SOPs — including mixing ratios, storage protocols, and safe use procedures • Ensure every job meets Filta quality standards and is completed on time, • Communicate job status to management and complete all required documentation, • Maintain equipment, supplies, and vehicle cleanliness, • Uphold high safety, hygiene, and sanitation standards at every site What We’re Looking For Hard Requirement: Valid driver’s license with a clean driving record. This is non-negotiable. Required • Ability to lead a small crew and hold people accountable, • Strong work ethic — you show up, follow through, and take pride in the work, • Physical stamina for overnight, hands-on work in demanding environments, • Reliable, punctual, and professional, • Ability to follow written SOPs and chemical handling procedures accurately Preferred — will make you stand out • Existing connections in commercial cleaning, janitorial, or foodservice — candidates who can help recruit and staff their own crew will be prioritized • Experience in commercial kitchen operations, high-volume restaurant work, or professional cleaning • Prior crew lead, team lead, or supervisory experience, • Familiarity with commercial kitchen equipment (fryers, ovens, grills, etc.), • Knowledge of sanitation, food safety, or OSHA cleaning standards What We Offer • $24–$30/hr depending on experience + performance bonus, • Paid Time Off (PTO), • Uniforms and work boots provided, • Company vehicle for job transport (cargo van or box truck — no CDL needed), • Ground-floor opportunity with a direct path to management as the team grows Who Thrives Here The ideal candidate has spent time in a commercial kitchen, on a janitorial crew, in facilities maintenance, or anywhere that required moving fast, working hard, and keeping people on task. Maybe you’ve been a kitchen manager, a lead line cook, a cleaning supervisor, or a crew foreman. You know how to get work done, you know how to keep people motivated at 2 AM, and you’re not above getting your hands dirty to make it happen. Bonus points if you know people in this industry who you’d want to work alongside. We’re building this team, and a candidate who walks in with a network is a candidate who immediately adds value. Apply now and tell us about your experience leading teams in fast-paced environments. We want to know where you’ve worked, who you’ve led, and why this role fits where you’re headed. Candidates with industry connections and a track record of getting things done will move to the top of the list.

Job Description Job Overview Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment Reports to: Executive Chef Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 2 years experience in culinary field, 3. Ability to communicate in English with guest, co-workers and management to their understanding., 4. Previous experience for position as outlined in CBA for Group III position., 5. Ability to compute basic mathematical calculations. Desirable : 1. Culinary college degree 2.Food handling certificate 1. Sanitation Certificate., 2. Ability to communicate in multiple languages Skills; Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Knowledge of meat temperatures. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group III. Essential Job Function: Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. 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 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, • Anniversary Milestone Incentives Company Benefits & Perks • 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, • 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 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 National Star Services is a 28-year-old facility management company providing different services all nationwide and we are now in search of a Room Attendants/ Kitchen Steward for our location in Oak Brook, IL 60523. ROOM ATTENDANT Job Responsibilities: • Room Cleaning: Clean and sanitize toilets, showers, and sinks. Sweep and mop floors, and vacuum carpets., • Bed Making: Strip used bed linens, sanitize mattresses, and neatly make beds with fresh linens., • Restocking: Refill empty dispensers with shampoo, lotion, and soap. Restock coffee, glasses, and minibar items., • Supply Management: Prepare and load cleaning carts with fresh towels, linens, and cleaning supplies at the start of each shift. SCHEDULE: • Monday–Friday: 8:00 AM–4:30 PM Must be flexible and available to work a rotating schedule, including 3 weekdays and weekends. • Saturday: 8:30 AM–5:00 PM, • Sunday: 9:00 AM–5:30 PM KITCHEN STEWARD Job Responsibilities: • Warewashing: Wash dishes, pots, pans, and cutlery by hand or using industrial dishwashers., • Sanitation: Scrub and sanitize food preparation surfaces, sinks, ovens, and grills to maintain a clean and safe kitchen environment., • Stock Management: Restock clean plates, utensils, and kitchen tools to ensure chefs have necessary supplies during busy shifts., • Waste Disposal: Remove trash and organize recycling bins., • Provide additional kitchen support as required by the Chef or Supervisor. SCHEDULE: • Friday–Sunday: 4:00 PM–Midnight Pay rate for both roles: $18.00 per hour Bi-weekly pay Requirements: ‣ Must be bilingual in English and Spanish. ‣ Must have two valid forms of IDs. ‣ Own transportation to get to work on time. ‣ Must be able to start working as soon as possible. ‣ Experience with housekeeping, room cleaning, kitchen sanitation, or related hospitality services preferred. Depending on the volume of interests and submissions, we will only be contacting applicants who meet all of the minimum requirements listed in the job description. Only those applicants who align most closely with our minimum and preferred qualifications will be contacted for an interview.

Job DescriptionHyde Park Hospitality is hiring for a Full-Time PM Pantry Cook at the Hilton Chicago O'Hare Airport! Pay Rate: $26.50 per hour PRINCIPAL RESPONSIBILITIES/ POSITION PURPOSE: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations. Average Percentage of Time ESSENTIAL FUNCTIONS 65% Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking, in preparation of all menu items. 15% Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations. 10% Prepares daily requisitions for supplies and food items for production. 10% Reads and employs math skills to follow recipes. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company. Attend mandatory meetings. • Perform all assigned side- work such as replenishing condiments and restocking side-stands., • Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages., • Transport necessary items to ensure food safety standards and satisfy guest needs., • Perform general cleaning tasks to adhere to health and safety standards., • Keep work area clean and organized., • Complete other duties as assigned by supervisor. PHYSICAL REQUIREMENTS: Frequency Key: Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours. Physical Activity Frequency Sitting Rare Walking Frequent Standing Occasional Climbing Stairs Occasional Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Frequent Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs.) up to 50+lbs Occasional Travel Rare OTHER DUTIES Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety shoes (slip resistant), • Use of gloves/mitts (latex, vinyl, plastic, fabric. metal), • Back belts for heavy lifting, • Aprons Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): None SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members., • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule., • Ability to stand and to work continuously in confined spaces., • Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred. EXPERIENCE Five or more years cooking experience preferred. Prior hotel and restaurant cooking experience preferred. LICENSES OR CERTIFICATES Food Service Sanitation certification. Ability to obtain any government required licenses or certificates. GROOMING/UNIFORMS All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. NOTICE: The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with HPH rules and regulations for the safe and efficient operation of HPH facilities. Employees who violate HPH rules and regulations will be subject to disciplinary action, up to and including termination of employment. ABOUT THE COMPANY Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2026 for being one (ranked 30th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.

Job Title: Food Quality Assurance Supervisor Job Location: Des Plaines-USA-60016 Work Location Type: On-Site Salary Range: $67,242.40 - 75,000.00 Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation’s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job – it’s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America’s first, foremost, and finest and take your career to new heights. The Food Quality Assurance Supervisor is responsible for ensuring that all products meet regulatory requirements and company quality standards. This role oversees the implementation, monitoring, inspection, verification, and training of food safety and quality management systems within the Customer Service Center (CSC). The position is also responsible for the maintaining, implementation, and on-going execution of the food safety preventive control programs (Policies, SOPs, Hazard Analysis, HACCP Plan, Prerequisite Food Safety Programs, Traceability & Recall Process, Allergen Programs, and Associated Records) within the assigned facility. • Ensure compliance with FDA, USDA, customer specifications and other regulatory and corporate food safety standards., • Monitor and verify the effectiveness of food safety programs and recordkeeping., • Oversee food safety CCPs, oPRPs, and PRPs, and conduct routine tests as defined by food safety and quality program., • Provide food safety training and ensure its effectiveness., • Maintain and verify food safety monitoring records., • Support inspection/audit readiness and manage external food safety, quality, and sanitation inspections/audits., • Assist department leadership in food safety investigations and report findings., • Conduct periodic quality checks and document processes for improvements., • Foster effective working relationships with internal stakeholders., • Support leadership in implementing corrective actions and provide reports to management., • Document and input data into the food safety and quality management system., • Insert monthly data in the company web-based portal., • Update food safety manuals and maintain relevant documents., • Bachelor’s degree in Food Science, Food Microbiology, Chemistry, Biology, engineering or related fields is preferred, • Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP)Working knowledge in Global Food Safety Initiative (GFSI) standards is highly preferred, • One to three years of related work experience required in the food safety area, • Proven analytical and leadership skills, • Strong interpersonal and communication skills, • Ability to develop and lead others to obtain desired results & achieve budget, • Working knowledge of Good Manufacturing Practice (GMP), FDA, USDA and HACCP regulations, • Excellent verbal, written and organizational skills required combines with an aptitude for multi-tasking, • Be a collaborative leader who inspires, manages, coaches and respects people., • Knowledge of computer skills required, including use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud-based systems. SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job DescriptionDescription Alinea is looking for a full-time Expeditor to join our team! The Expeditor is an important part of the team, acting as a logistical liaison between FOH and BOH, by managing and organizing the flow of service and organizing the team to ensure all plates leave the kitchen in a timely and safe manner, while adhering to the culinary team’s standards. This is a full-time position, paid hourly, and candidates must be willing to work 40+ hours, 5 days a week. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Organize the Expeditor station for nightly service, ensuring all necessary equipment is in place for efficient operation., • Develop and maintain a strong working knowledge of the entire menu to assess and prepare for dietary restrictions prior to service, and ensure all affected courses are safely delivered to guests., • Act as the liaison between the culinary and FOH team to effectively communicate all information during service, including standard order information, dietary restrictions, Persons of Note (PON), any special guest requests, and to ensure an ample supply of clean plateware and serviceware., • Assist in pre-service daily training, particularly in food running, dish description, and ingredient information., • Direct a team of 6+ runners to maintain kitchen organization and cleanliness throughout service., • 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 and collaboration., • Stay updated on industry trends and maintain a deep understanding of the culinary world., • Resolve management requests and guest complaints satisfactorily., • Follow safety and emergency procedures to safeguard staff, guests, and property, • Exhibit courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious and efficient workplace environment, • 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 $26.00 - 26.50/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: Description 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: PREFERRED SKILLS QUALIFICATIONS AND EDUCATION REQUIREMENTS Education, Technical Qualifications, Experience and Competencies Proficiency Level • Effective work ethic and good communications skills, • High School Diploma, some college science courses or experience in the food industry, • Training in HACCP (Hazard Analysis & Critical Control Points), • Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF, • Good writing, mathematics, and critical thinking skills, • Experience in computers including spreadsheets 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. • Regularly required to climb, stand, or walk for extended periods of time., • Use a computer keyboard and monitor more than 25% of total work time., • The employee must occasionally lift and/or move up to 50 pounds. The work environment characteristics described here are representative of 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 frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold., • The noise level in the work environment is often moderate to loud., • Ability to work different shifts and weekend This job description should not be viewed as an all-inclusive list of the responsibilities related to your position. Your position will necessitate performing duties and tasks that are not outlined herein. There are no guarantees as to the nature and scope of the work performed by this position. The company retains the right to change an employee’s position or job description at any time. Benefits: · Healthcare coverage including medical, dental and vision · 401k Plan · Short term disability available · Paid holidays, vacation and paid sick leave · Hours: 3:00 pm to 11:00pm EEO Statement Pure’s is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law. We ensure fair treatment in all aspects of employment, including recruitment, hiring, training, promotion, and compensation. Our commitment to diversity and inclusion fosters a workplace where every individual is valued and respected.

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, • Thermometers, • Metal detectors, • X-ray devices, • Calculators, • Scales, • Gauges, • Calipers, • Rulers, • Moisture analyze, • 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: PREFERRED SKILLS QUALIFICATIONS AND EDUCATION REQUIREMENTS Education, Technical Qualifications, Experience and Competencies Proficiency Level • Effective work ethic and good communications skills, • High School Diploma, some college science courses or experience in the food industry, • Training in HACCP (Hazard Analysis & Critical Control Points), • Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF, • Good writing, mathematics, and critical thinking skills, • Experience in computers including spreadsheets 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. • Regularly required to climb, stand, or walk for extended periods of time., • Use a computer keyboard and monitor more than 25% of total work time., • The employee must occasionally lift and/or move up to 50 pounds. The work environment characteristics described here are representative of 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 frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold., • The noise level in the work environment is often moderate to loud., • Ability to work different shifts and weekend This job description should not be viewed as an all-inclusive list of the responsibilities related to your position. Your position will necessitate performing duties and tasks that are not outlined herein. There are no guarantees as to the nature and scope of the work performed by this position. The company retains the right to change an employee’s position or job description at any time. Benefits: • Healthcare coverage including medical, dental and vision, • 401k Plan, • Short-term disability available, • Paid holidays, vacation and paid sick leave EEO Statement Pure Food Specialties is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law. We ensure fair treatment in all aspects of employment, including recruitment, hiring, training, promotion, and compensation. Our commitment to diversity and inclusion fosters a workplace where every individual is valued and respected.

Job DescriptionDescription: About The Role 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. • 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 device: Thermometers Metal detectors Ray devices Calculators Scales Gauges Calipers Rulers Moisture analyzers 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, • Responsible for overseeing Quality Technicians, • Ability to work different shifts and weekend ESSENTIAL FUNCTIONS OF THE JOB An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodation may be made to enable individuals with disabilities to enable them to perform the essential functions of this position. Requirements: Education and Experience • Education, Technical Qualifications, Experience and Competencies Proficiency Level, • Effective work ethic and good communications skills, • High School Diploma, some college science courses or experience in the food industry, • Training in HACCP (Hazard Analysis & Critical Control Points), • Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF, • Good writing, mathematics, and critical thinking skills, • Experience in computers including spreadsheets Work Environment and 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., • Regularly required to climb, stand, or walk for extended periods of time., • Use a computer keyboard and monitor more than 25% of total work time., • The employee must occasionally lift and/or move up to 50 pounds., • The work environment characteristics described here are representative of 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 frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold., • The noise level in the work environment is often moderate to loud. Travel Required • No travel is required for this job. EEO Statement Pure’s is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law. We ensure fair treatment in all aspects of employment, including recruitment, hiring, training, promotion, and compensation. Our commitment to diversity and inclusion fosters a workplace where every individual is valued and respected.

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: PREFERRED SKILLS QUALIFICATIONS AND EDUCATION REQUIREMENTS Education, Technical Qualifications, Experience and Competencies Proficiency Level • Effective work ethic and good communications skills, • High School Diploma, some college science courses or experience in the food industry, • Training in HACCP (Hazard Analysis & Critical Control Points), • Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF, • Good writing, mathematics, and critical thinking skills, • Experience in computers including spreadsheets 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. • Regularly required to climb, stand, or walk for extended periods of time., • Use a computer keyboard and monitor more than 25% of total work time., • The employee must occasionally lift and/or move up to 50 pounds. The work environment characteristics described here are representative of 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 frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold., • The noise level in the work environment is often moderate to loud., • Ability to work different shifts and weekend This job description should not be viewed as an all-inclusive list of the responsibilities related to your position. Your position will necessitate performing duties and tasks that are not outlined herein. There are no guarantees as to the nature and scope of the work performed by this position. The company retains the right to change an employee’s position or job description at any time. Benefits: · Healthcare coverage including medical, dental and vision · 401k Plan · Short term disability available · Paid holidays, vacation and paid sick leave · Hours: 3:00 pm to 11:00pm EEO Statement Pure’s is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law. We ensure fair treatment in all aspects of employment, including recruitment, hiring, training, promotion, and compensation. Our commitment to diversity and inclusion fosters a workplace where every individual is valued and respected.

Job Description Full-time or part-time opening! Hybrid available! Monday - Friday schedule! MINIMUM QUALIFICATIONS Education and Experience: Must be a Registered Dietitian and certified in the State of Indiana. Knowledge and Abilities: Knowledge of all phases of operations of dietary services. Working knowledge of regulations and procedures of the Indiana State Facilities Division and other regulatory bodies relating to the health care industry and long-term care facilities. Ability to communicate effectively, analyze problems and identify practical solutions. Ability to lead and motivate other employees. Able to conduct in-service programs. Basic business computer knowledge required. AREAS OF RESPONSIBILITY A. Plan regular and therapeutic diet menus. B. Facilitate maintenance of budget and food cost control. C. Assist with assurance of safety and sanitation standards. D. Assess resident food acceptance and needs — both individual and general. E. Participate in committee meetings. F. Provide for quality nutritional care for all facility residents in accordance with all regulatory guidelines.G. Maintain own professional credentials. H. Perform related tasks as required. INTERPRETATION OF RESPONSIBILITIES A. Plan regular and therapeutic diet menus 1. Plan menu cycles., 2. Calculate specific therapeutic diets as ordered by the physician., 3. Provide nutritional supplements and snacks as required to meet individual nutritional needs. B. Facilitate maintenance of budget and food cost control 1. Monitor usage of supplements., 2. Ensure adherence to the nutritional product formulary for the facility. C. Assist with assurance of safety and sanitation standards 1. Complete periodic environmental/sanitation rounds of the kitchen, dining rooms and nourishment rooms to ensure compliance with safety and sanitation regulations and standards AGE TWO., 2. Participate in periodic surveys by the Division of Long Term Care, State Department of Health, and other regulatory agencies as needed. Maintain knowledge of current regulations which impact food handling and departmental operations to ensure compliance., 3. Report all incidents which occur in the Dietary Department or dining room to the Dietary. Director-Clinical Svcs. 1. Report needed repairs in the department to Maintenance on the Maintenance Work Order form. D. Assess resident food acceptance and needs — both individual and general 1. Conduct or delegate initial visit and subsequent conferences with residents in order to assess dietary needs and preferences., 2. Monitor and assist in evaluating resident care plans., 3. Monitor and follow up on complaints about food., 4. Conduct written and informal resident surveys concerning menus and meal service. E. Participate in committee meetings 1. Quality Assurance Committee., 2. Resident Care Conferences., 3. Meetings as assigned. F. Provide for quality nutritional care for all facility residents in accordance with all regulatory guidelines 1. Perform initial nutritional assessments of residents and periodic nutritional review thereafter., 2. Complete applicable MOS Documentation., 3. Develop and update nutritional care plans in connection with MDT., 4. Diet counseling and education to residents and families as needed., 5. Assess and monitor residents receiving enteral nutrition., 6. Assess and monitor high-risk residents., 7. Provide nutrition related in-service education for dietary and nursing staff., 8. Confer with medical staff in providing good nutritional care and meeting the individualized nutritional needs of the residents. G. Maintain own professional credentials 1. Maintain registration with the Academy of Nutrition and Dietetics and certification with the State of Indiana. 1. Maintain continuing education requirements by participation in work-related seminars, etc. H. Perform related tasks as required 1. Conducts special projects as assigned by the Dietary Director Clinical Svcs., 2. Knows and follows existing lines of communication and authority., 3. Attends management meetings as requested., 4. Assure resident rights are maintained at all times, reporting suspected deviations to immediate supervisor.

Job DescriptionEvents and Kitchen Coordinator Food and Events Services Assistant Compensation $15 to $19 hourly 401k with 4% employer match Summary of PositionThis role equips our church to welcome and serve guests at both internal events and during outside rentals. By assisting the director of events and leading volunteer teams, anticipating and planning logistics, food service and staffing needs, this role can demonstrate the heart of hospitality at Christ Church. In supporting the Director of Food Services with administrative tasks such as ordering, billing, volunteer management and co-leading or leading during events, the role allows for the Director to focus on bigger picture, Organizational tasks as well as for collaborative planning and problem solving. Essential Functions • Collaborate with Director of Food & Event Services to plan for F&E Services needs for all upcoming events ranging from Staff Break to annual Women's Conference to outside rentals with more than 700 guest; lead and execute F&E services during events., • Assist Director of Events and Special Projects with accounting, ordering, inventory management, and other administrative tasks, • Demonstrate a heart for hospitality for guests and participants in all Christ Church and outside rental events., • Assist in planning and preparing menus and welcoming spaces for gatherings from 15-500Other Key Responsibilities, • Participate in Christ Church staff life by attending all-staff meetings, church sponsored events, worship, training events and contributing to a culture of collaboration and encouragement., • Support church-wide initiatives and special events – assist with Christmas, Easter, Mother’s Day services, outreach and mission events by serving in flexible roles beyond primary ministry responsibilities., • Engage in ongoing personal and professional development through training, reading, coaching or mentoring, to grow as a leader and servant of Christ., • Collaborate across ministries to ensure alignment, share resources, and strengthen unity on our staff teams., • Demonstrate and model Christ Church’s core values in daily work, relationships and service to others., • Maintain a posture of flexibility by assisting with projects or assignments outside the immediate scope of the role when needed., • Contribute to a culture of grace, care and prayer by being available to support, encourage and pray with staff and volunteers and congregants as appropriate., • Program/Event Coordination and Logistical Support This function encompasses the comprehensive planning and execution of all departmental and organizational events, ensuring they run smoothly and align with the broader institution's goals. Key activities involve managing event logistics, coordinating necessary resources, and ensuring seamless collaboration across different departments. • Information and Records Management This vital function involves maintaining accurate, organized, and accessible data systems. The assistant is responsible for inputting, updating, and managing organizational records and files—such as volunteer information, attendance data, and contact lists—to ensure data integrity and compliance with institutional procedures. • Communication and Scheduling Management This function focuses on facilitating effective information flow and organizational efficiency. It includes managing the official calendars to prevent scheduling conflicts, prioritizing appointments, handling all inbound and outbound correspondence, and acting as the primary liaison on behalf of their supervisor or director. • *All above are a part of the role, but limited due to minimal hoursRequired QualificationsEducation: High School diploma Preferred Qualifications1-3 years | restaurant, catering or service industry with experience in large events. Spiritual Development • Support and model individual spiritual formation i.e. Worship, Grow and Serve. (Weekly worship, prayer, scripture reading, small group, volunteering/service, etc.)., • Regularly attends worship and participates in ministry events at Christ Church or a Christ Church campus unless exempted by Christ Church leadership., • Seeks opportunities and participates in authentic worship, exalting and enjoying God as one of life’s greatest purposes and pleasures., • Lives as an attractive witness, living to draw others to Christ in personal, daily mission., • Intentionally seeks to become like Jesus, growing purposefully and intentionally., • Values and contributes to genuine community, doing life together with colleagues and congregation., • Enrolls in genuine service, living a life of service, humility and generosity., • Engages fully in life-changing love by loving people extravagantly Ministry Traits, • Detail-oriented with high capacity to manage multiple projects at high level of detail and organization., • Desire to continuously learn and serve others., • Honest and trustworthy., • Integrity for work habits and results., • Ability to discern needs and respond appropriately, sensitively and proactively., • Appreciation for own and others’ giftedness., • Ongoing desire and effort to grow more Christ-like in character., • Able to keep high degree of confidentiality., • High degree of professionalism., • Approachable and accessible.Physical Demands & Work Environment, • Kitchen & food prep duties include lifting heavy objects (boxes, pots, coffee), • Knowledge and certification in food safety, • Must be able to stand and move about the building for many hours during events and limited hours weekly for kitchen clean up and inventory management., • Works in both office and kitchen setting, • Needs own transportation to shop for and pick up food, • Working knowledge of and ability to use kitchen equipmentCore Competencies, • Use of software systems like Concur, Microsoft Office, eSpace, Touchpoint & vendor ordering platforms, • Need food handler's certification, • Communicate, organize and delegate volunteer roles, • Ability to collaborate with director and team regarding event logistics planning & execution, • Strong work ethic; willingness to work hard and be personable with guests for many hours during events, • Communicates with clarity and warmth across diverse audiences, • Demonstrates integrity, humility, and alignment with Christ Church’s values, • Collaborates effectively across teams and ministries, • Learns quickly and adapts to new tools, systems, and challenges, • Coaches and develops others, bringing out the best in people, • Resolves conflicts constructively and maintains healthy relationships Powered by JazzHR A0xl15jwwN

Job DescriptionBenefits: • Healthcare Reimbursement Plan, • Employee discounts, • Paid time off Apply here Who We Are: Food is the foundation of good health. Forty Acres Fresh Market (FAFM) is an independent, Black woman-owned grocery business offering high-quality, fresh food to people across Chicagoland. We are working to restore healthy food access so that people across Chicago neighborhoods can have a worthwhile food shopping experiences regardless of zip code. Who You Are: Do you want to be part of a business that is a catalyst for food system change? Do you believe that everyone should be able to access affordable fresh food? Are you dedicated to providing every customer with a best in class experience? If so then this is the company for you. We are seeking a flexible and dedicated problem solver who is eager to use their operations, procurement, and management expertise in a mobile fresh food business. The Job: Forty Acres is seeking a Sourcing & Fulfillment Supervisor to oversee day to day operations for our multichannel (in person markets and delivery service) grocery business. Inventory management is a key part of this job, including: sourcing and purchasing fresh produce from wholesale suppliers, maintaining suitable inventory levels, and identifying opportunities for improvement and innovation. SKU tracking and management is a critical component of the role so knowledge of produce sizing and cases is very important. Strict attention to detail is needed for success. This is a manager’s role with staff supervisory responsibilities. This includes the management and supervision of warehouse and delivery staff for delivery fulfillment, quality control processes, procurement, and inventory management. This person will play a key role in preparing the team for order fulfillment and deliveries. The manager will regularly evaluate and provide reporting on warehouse productivity. This role requires the use of the following types of online applications: • transportation planning, • workflow management applications, • Google productivity suiteThis is an on-site position as the manager will work alongside frontline staff. Duties include but are not limited to: • Supervise staff of up to 1-3 associates in day to day operations, • Developing daily operations plans for the team (including order fulfillment, deliveries, inventory management, etc.)., • Develop in-depth knowledge of the fulfillment process and the supporting technology used in our production space, • Troubleshooting production issues and finding solutions to improve efficiency, • Inventory management including sourcing, purchasing, and supervising the intake process, • Collaboration with market manager on cross channel inventory management, • Maintaining accurate production reports and reporting on order fulfillment status to ownership, • Contributing to continuous improvement of Forty Acres Fresh Market systems and processes, • Ensure team compliance with company, state, and local processes and policies, • Assisting in creating weekly staffing plans, including tracking workload and hours, • Regularly updating reporting to track role and team key performance indicators, • Administrative tasks including delivery route preparation, daily customer notification emails, delivery calendar maintenance, and preparing employee work plans, • Modeling a vibrant, team oriented company culture that promotes individual development and growth, • Other duties as the business grows and evolves, • Occasional assistance with residential and commercial delivery in company van, • Occasional order fulfillment including general cashiering – ring up customer purchasesRequirements, • 2-3 years experience in a commercial food business (produce wholesale, kitchen, farm, or grocery delivery business) is a big plus, • Candidate must be adept with technology and desktop based applications, with intermediate to advanced skill level in Microsoft Office Suite (Excel, Word, Powerpoint, Access, etc.) and/or Google Suite applications (GMail, Calendar, Google Sheets, Google Drive, etc.), • Minimum 1 year of customer service experience, • At least 1 year experience forecasting staffing, workload, and performance results, • At least 2 years of supervisory experience, including managing associate level staff, • Strong communication skills, including written and verbal., • Extremely flexible and adaptable; adjusts quickly to changing priorities and conditions, • Copes effectively with complexity and change, • Maintains stable performance under time pressures, • High level of professional organization and attention to details, • High comfort using basic arithmetic to perform daily job duties, • Valid Driver’s License w/ no history of accidents in the last 5 years (needed to drive company vehicles), • Ability to lift up to 50 pounds, • Sunday morning to afternoon availability, • Experience driving cargo vans and larger vehicles, • A short math and planning assessment will be part of the interview processPreferred Qualifications, • At least 1 year experience auditing transactions and inventory, • Experience with employee interviewing, training, and development, • Bachelors Degree/Equivalent experience, • Experience with Six Sigma or process improvement methodologies, • Demonstrated enthusiasm for equitable healthy food systemsJob Type: Full-time Salary: Starting at $50,000.00 per year Benefits: • Paid company holidays, • Up to 40 hours paid sick time annually, • Up to 80 hours paid vacation time annually, • Healthcare Reimbursement Plan, • 10% in-store employee discount (excludes alcohol and Mabel’s Meals)Forty Acres Fresh Market is an equal opportunity employer. We will not discriminate and will take affirmative action measures to ensure against discrimination in employment, recruitment, advertisements for employment, compensation, termination, upgrading, promotions, and other conditions of employment against any employee or job applicant on the bases of race, color, gender, national origin, age, religion, creed, disability, veteran’s status, sexual orientation, gender identity or gender expression. Apply Here

Job DescriptionDescription: About The Role 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. • 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 device: Thermometers Metal detectors Ray devices Calculators Scales Gauges Calipers Rulers Moisture analyzers 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, • Responsible for overseeing Quality Technicians, • Ability to work different shifts and weekend ESSENTIAL FUNCTIONS OF THE JOB An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodation may be made to enable individuals with disabilities to enable them to perform the essential functions of this position. Requirements: Education and Experience • Education, Technical Qualifications, Experience and Competencies Proficiency Level, • Effective work ethic and good communications skills, • High School Diploma, some college science courses or experience in the food industry, • Training in HACCP (Hazard Analysis & Critical Control Points), • Training in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF, • Good writing, mathematics, and critical thinking skills, • Experience in computers including spreadsheets Work Environment and 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., • Regularly required to climb, stand, or walk for extended periods of time., • Use a computer keyboard and monitor more than 25% of total work time., • The employee must occasionally lift and/or move up to 50 pounds., • The work environment characteristics described here are representative of 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 frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes, or airborne particles, and extreme cold., • The noise level in the work environment is often moderate to loud. Travel Required • No travel is required for this job. EEO Statement Pure’s is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law. We ensure fair treatment in all aspects of employment, including recruitment, hiring, training, promotion, and compensation. Our commitment to diversity and inclusion fosters a workplace where every individual is valued and respected.

Job DescriptionDescription: FLSA: Exempt Department: Guest Services Reports to: Director of Guest Services Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as needed Are you passionate about creating unforgettable experiences? Do you thrive in the fast-paced energy of Chicago's event scene, where every moment and every detail are an opportunity to create something special? If this sounds like you, 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 resonate with our guests long after the event. As an Event Supervisor, you'll play a key role in making these moments come to life, ensuring every guest leaves with a smile and a story to share. Essential Functions of your Role: • Arrive Ready: Show up on time at the venue, dressed according to Blue Plate’s professional uniform standards, and ready to lead the team., • Get Your Assignment: Check in with the event packet, review event details, and connect with the sales team or client to ensure all specifics and special requests are covered., • Lead the Setup: Direct the Front of House (FOH) team in setting up the event space according to the floor plan and timeline, ensuring efficiency and precision., • Run the Show: Check in FOH staff, assign roles, and ensure everyone understands their responsibilities and service expectations., • Master the Menu and Flow: Conduct a pre-shift meeting to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Deliver Exceptional Service: Monitor all FOH elements throughout the event, ensuring staff provide exceptional, timely, and professional service., • Ensure Professionalism: Maintain high presentation standards by ensuring all FOH staff meet uniform and grooming expectations., • Keep It Running Smoothly: Troubleshoot any service challenges in real time, adjusting as needed to uphold Blue Plate’s quality standards., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Wrap It Up: Supervise event breakdown, ensuring equipment is used, cleaned, and stored properly, and that the venue is left in pristine condition., • Stay Accountable: Conduct a final walkthrough with the venue representative, complete inventory and event summary reports, and submit required paperwork to the service department., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support and Train: Lead on-site training sessions, attend Event Supervisor meetings, and help develop new team members to maintain Blue Plate’s reputation for excellence., • Be a Team Player: Work independently and as a leader within a cohesive team, always striving for exceptional guest experience., • Be Safe: Ensure compliance with safety, sanitation, and venue regulations throughout the event., • Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay updated on any event changes before arrival., • Perform other relevant tasks as assigned by management to support event success.Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required., • 1-3 years of experience in Front of House and Back of House job duties, preferred. 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. • Embody the Blue Plate Mission: Demonstrating a strong commitment to “care more” for others through exceptional food and service experiences that bring our partners' visions to life., • Leadership & Problem-Solving: Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Quick Thinking and Adaptability: Function independently and intuitively in a fast-paced, dynamic event environment., • Strong Interpersonal Skills: Effectively communicate and collaborate with diverse teams, clients, and guests, fostering a positive and cooperative work environment., • Guest Service Excellence: Maintain a welcoming and professional presence, ensuring guests have outstanding experience., • Service and Fine Dining Knowledge: Familiarity with high-end service standards, including the sequence of service, off-premises catering logistics, and proper etiquette., • Attention to Detail: Ability to pin tables, fold napkins, and oversee table settings to Blue Plate’s exacting standards in a timely fashion., • Dependability and Responsibility: Exhibit reliability, accountability, and professionalism in all aspects of the role., • Effective Communication: Clearly relay instructions, expectations, and event details to both staff and guests, ensuring smooth execution., • Technical Proficiency: Basic computer skills, including the ability to navigate event software and the internet as needed., • Time Management and Organization: Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Commitment to Excellence: Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. 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 frequently is 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, push, pull 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: $25.00 - $35.00 per hour, based on experience and qualifications. 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. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing nondiscrimination 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 DescriptionDescription: Are you passionate about creating unforgettable experiences? Do you thrive in the fast-paced energy of Chicago's event scene, where every moment and every detail are an opportunity to create something special? If this sounds like you, then Blue Plate is where you belong! Position Summary: The Event Supervisor dedicated to Dignity Memorial Funeral Homes is responsible for overseeing hospitality operations for memorial gatherings, celebrations of life, and family receptions throughout the Chicagoland area. As an exclusive Blue Plate Catering partnership, this role represents an important extension of the care and compassion families receive during some of life’s most emotional and vulnerable moments. Essential Functions of your Role: • Arrive Ready: Show up on time at the venue, dressed according to Blue Plate’s professional uniform standards, and ready to lead the team., • Get Your Assignment: Check in with the event packet, review event details, and connect with the sales team or client to ensure all specifics and special requests are covered., • Lead the Setup: Direct the Front of House (FOH) team in setting up the event space according to the floor plan and timeline, ensuring efficiency and precision., • Run the Show: Check in FOH staff, assign roles, and ensure everyone understands their responsibilities and service expectations., • Master the Menu and Flow: Conduct a pre-shift meeting to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Deliver Exceptional Service: Monitor all FOH elements throughout the event, ensuring staff provide exceptional, timely, and professional service., • Ensure Professionalism: Maintain high presentation standards by ensuring all FOH staff meet uniform and grooming expectations., • Keep It Running Smoothly: Troubleshoot any service challenges in real time, adjusting as needed to uphold Blue Plate’s quality standards., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Wrap It Up: Supervise event breakdown, ensuring equipment is used, cleaned, and stored properly, and that the venue is left in pristine condition., • Stay Accountable: Conduct a final walkthrough with the venue representative, complete inventory and event summary reports, and submit required paperwork to the service department., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support and Train: Lead on-site training sessions, attend Event Supervisor meetings, and help develop new team members to maintain Blue Plate’s reputation for excellence., • Be a Team Player: Work independently and as a leader within a cohesive team, always striving for exceptional guest experience., • Be Safe: Ensure compliance with safety, sanitation, and venue regulations throughout the event., • Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay updated on any event changes before arrival., • Perform other relevant tasks as assigned by management to support event success. Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required., • 1-3 years of experience in Front of House and Back of House job duties, preferred. 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. • Embody the Blue Plate Mission: Demonstrating a strong commitment to “care more” for others through exceptional food and service experiences that bring our partners' visions to life., • Leadership & Problem-Solving: Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Quick Thinking and Adaptability: Function independently and intuitively in a fast-paced, dynamic event environment., • Strong Interpersonal Skills: Effectively communicate and collaborate with diverse teams, clients, and guests, fostering a positive and cooperative work environment., • Guest Service Excellence: Maintain a welcoming and professional presence, ensuring guests have outstanding experience., • Service and Fine Dining Knowledge: Familiarity with high-end service standards, including the sequence of service, off-premises catering logistics, and proper etiquette., • Attention to Detail: Ability to pin tables, fold napkins, and oversee table settings to Blue Plate’s exacting standards in a timely fashion., • Dependability and Responsibility: Exhibit reliability, accountability, and professionalism in all aspects of the role., • Effective Communication: Clearly relay instructions, expectations, and event details to both staff and guests, ensuring smooth execution., • Technical Proficiency: Basic computer skills, including the ability to navigate event software and the internet as needed., • Time Management and Organization: Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Commitment to Excellence: Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. 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 frequently is 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, push, pull 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: $24.00 - $26.00 per hour, based on experience and qualifications. 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. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. 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. Requirements:

Job Description Position: Territory Sales Manager Supervisor: Regional Sales Manager Location: Remote / Upper Midwest Region (Chicago-based; IL, WI, MN, IN, MI) About Zip Water: https://us.zipwater.com/about/ or watch – https://lnkd.in/d9XRvJ6D With unrivalled expertise in instant filtered boiling, chilled, and sparkling water, Zip Water is home to some of the world's most advanced water appliances. What began in Australia in 1947 has grown into a brand trusted in homes and workplaces around the world, and Zip continues to lead on innovation, design, and water quality. Role Overview: This is a high-visibility role for a driven sales professional ready to build a premium brand in a growing market. As Territory Sales Manager for the Upper Midwest, you will own the growth of the Zip HydroTap across the luxury kitchen, appliance, and plumbing channels, working through showrooms, designers, builders, and trade influencers throughout Illinois, Wisconsin, Minnesota, Indiana, and Michigan. The role carries two connected mandates. The first is residential business development: creating demand at the point of specification, deepening relationships with showroom partners and the design community, and turning brand awareness into a healthy, well-managed pipeline. The second is channel development. As Zip expands into new and underserved territories across the region, you will help onboard, and ramp independent rep agency partners, giving their teams the training, tools, and product knowledge to represent Zip with confidence. It is an outstanding opportunity to join a global organization that promotes from within and rewards results. We are looking for someone entrepreneurial, highly motivated, and energized by the challenge of building something. Role Responsibilities: Account Development and Demand Generation - • Build and manage residential sales pipelines across showrooms, designers, builders, and trade influencers., • Deliver trade trainings and lunch-and-learns for prospective, new, and established partners., • Host launch events and in-market activations that drive engagement and specification., • Own display quality, point-of-sale, and merchandising standards at every partner location., • Ensure the Zip brand is represented accurately and consistently across partner websites and showroom floors., • Travel the territory regularly to strengthen relationships and uncover new opportunities., • Run periodic business reviews with key accounts to keep growth on track. Channel Development and Rep Agency Enablement - • Support the onboarding of independent rep agencies as Zip expands into new territories across the region., • Build onboarding plans that get new agency partners productive quickly., • Deliver product, brand, and sales training to agency principals and their field teams., • Act as the day-to-day point of contact for rep partners, coaching them on positioning, pipeline, and specification., • Identify white-space markets and prioritize where added coverage will drive the most growth., • Partner with the Regional Sales Manager on territory design, ramp targets, and performance tracking. Products & Market - • Meet and exceed sales and margin targets for the territory., • Maintain deep knowledge of the product range, key industry trends, and specification tools., • Stay current through in-house training, external courses, and trade publications., • Represent Zip at trade shows, presentations, and industry events., • Introduce new products through compelling presentations at account locations., • Guide customers on product selection, design, and specification, maximizing Zip content in every project. Administration & Reporting – • Manage call cycles and maintain accurate account data in Salesforce., • Keep a clear, current record of past, active, and planned activity in the CRM., • Contribute to weekly team meetings with updates on wins, challenges, and opportunities., • Work closely with the Regional Sales Manager on strategy and execution. Qualifications & Requirements: • Three to five years in outside or B2B sales, ideally selling or specifying into the residential or design market., • Experience in luxury appliance or plumbing is a strong plus., • Exposure to channel, distributor, or independent rep agency management is highly valued., • Bachelor’s degree preferred, in Sales, Marketing, Business, Interior Design, Building Sciences, or Construction Management., • A proven, quantifiable track record of sales achievement., • Excellent presentation, communication, and interpersonal skills., • Strong time and process management, with the credibility to present to senior stakeholders., • Comfortable building relationships across a wide range of trade and design partners., • Proficient in MS Office and CRM tools., • Willingness to travel regularly across the territory. Competencies: Successful candidates consistently show resourcefulness, analytical thinking, creativity, and initiative. They are strong team players with a clear customer focus, excellent oral and written communication, a results-driven approach, and the strategic vision to grow a premium brand. Zip Water is the preeminent manufacturer of multi-function taps. Our world-leading technology transforms ordinary water into water at its best – creating endless opportunities for you and your family. As a member of the larger Culligan International global team, we are dedicated to delivering high-quality water solutions to residential, commercial and industrial customers. We offer competitive compensation including base plus bonus and car allowance & benefits including: Medical, Dental, Vision, Life Insurance, Disability, 401(k), Parental Leave, PTO, Additional voluntary benefits. Company DescriptionFounded in Australia in 1947, Zip Water has unrivalled expertise in instant filtered boiling, chilled and sparkling water products, and is known globally for being home to the world’s most advanced drinking water systems. Zip Water was acquired by Culligan International in 2017 in an effort to bring this innovative brand to North America and we are actively growing our team!Founded in Australia in 1947, Zip Water has unrivalled expertise in instant filtered boiling, chilled and sparkling water products, and is known globally for being home to the world’s most advanced drinking water systems.\r\n\r\nZip Water was acquired by Culligan International in 2017 in an effort to bring this innovative brand to North America and we are actively growing our team!

Job DescriptionDescription Alinea 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 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. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Works under the direction of chefs to complete assigned daily tasks., • Follows prep and recipe lists precisely., • Follow directions accurately and efficiently provided by management., • Oversees their designated station and holds responsibility for all items produced., • Collaborates with BOH staff to ensure food quality and standards are met, • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management., • Stocktaking and ordering supplies for designated stations, • Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs, • Taking initiative to assist in various kitchen areas as necessary or when the need arises, • Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process, • Oversee staff meal production from assigned station with quality and intention, • Prioritize standards when using product following FIFO, • Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature., • Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication., • Follows safety and emergency procedures to protect staff, guests and property, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • 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 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 $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 DescriptionDescription Next is looking for a full-time Commis to join our team! The Commis is an important part of the team, responsible for preparation and production of foods, garnishes and condiments & storing goods and maintaining product quality to be used for service. This is a full-time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Commis predominantly works AM shifts, however, open availability is preferred. Candidates must be available to work Wednesday - Sunday. Next is a pre-fixe experience that undergoes a creative overhaul every four months, each time inviting guests to explore a new culinary region, theme or moment in time. For example, Winter 2019’s Silk & Spice menu featured dishes that explored the spices and flavors along the historic trade route in Asia, Northeast Africa and Europe. Next was named the Best New Restaurant in the U.S. by the James Beard Foundation in 2012 and awarded a Michelin Star. Past menus have included Ancient Rome (2017), The Hunt (2012), and Alinea Retrospective (2018). Responsibilities • Works under the direction of chefs to complete assigned tasks daily, • Follow prep and recipe lists (accurately measuring recipes for Chef de Partie), • Supporting and communicating equipment maintenance/property to manager on duty, • Receiving deliveries and storing goods and drys in a proper manner as well as communicating to management the quality of the product, • Performing basic cleaning of prep areas/equipment (cleaning, flipping and labeling), • Help/participate in preparation of staff meal, • Be aware of inventory supplies and notifying management of low or depleted supplies, • Complies with all health department requirements of food safety and staff hygiene - including, but not limited to labeling, time and temperature, • Actively participates in positive relationship between FOH and BOH teams by maintaining steady stream of communication with entire staff, • Follows safety and emergency procedures to protect staff, guests and property, • Reports any maintenance deficiencies immediately to appropriate personnel, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • Experience working in a professional kitchen environment, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team with effective communication skills, • Ability to take direction well and pivot priorities quickly and efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations, • Excellent organizational skills, • Knowledge of food health and safety regulations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull, or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Competitive hourly wage at $20.50 - $21.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job DescriptionDescription: Home Run Inn Pizza is looking for a reliable and experienced Back of House Supervisor to join our Fast Casual restaurant in Hillside, IL! Job Summary: The Kitchen Supervisor supports daily back-of-house (BOH) operations by leading kitchen staff, ensuring consistent food quality, maintaining safety and sanitation standards, and helping execute smooth service during high-volume shifts. This role models company values, coaches new team members, and ensures that all recipes and procedures are followed to Home Run Inn standards. ESSENTIAL DUTIES AND RESPONSIBILITIES • Supports and promotes a culture of safety by ensuring compliance with all workplace health and safety requirements and reinforcing safe behaviors across the team., • Help with Catering/Driving orders., • Develop healthy teams based on Trust, Healthy Conflict, Commitment, Accountability and Attention to Results, • Conduct opening and closing duties., • Ensure all menu items are prepared according to company recipes, portion guidelines, and quality standards., • Oversee food preparation areas, ovens, fryers, and station setup during all shifts., • Monitor food temperatures, freshness, and product rotation (FIFO)., • Assist with prep work and cook line duties as needed to support service., • Enforce compliance with all food safety guidelines, cleaning schedules, and sanitation practices., • Support management functions, as assigned, to ensure smooth operations., • Train staff., • Work specific front of house positions due to excessive volume or staff shortages including but not limited to Line Cook, Pizza Maker, and Dishwashing., • Certify and train new hire employees., • Provide feedback for employees in their position., • Implement new standards and practices., • Update training materials. Requirements: • Two-year college degree and equivalent to direct restaurant (Back of House) experience of 1-2 years+, • Must have a valid driver’s license and maintain a clean driving record., • Must be able to safely operate a vehicle as part of job responsibilities., • Understanding of restaurant food safety standards, • Ability to supervise and motivate hourly kitchen staff, • Experience enforcing recipes, portion control, and quality standards, • Ability to remain calm during busy or challenging situations., • Continuously be able to physically lift, reach, bend and stop.??, • Ability to stand for extended periods. (up to 5 hours)., • Have working knowledge of the predominant language of our guests, • Flexibility to work evenings, weekends, and holidays., • You must obtain Food Handler certification within 30 days of being hired., • You must obtain Safety shoes are required within 30 days of being hired., • Must be at least 21 years old Food Allergens at the Restaurant: Milk, Eggs, Tree nuts, Peanuts, Wheat, Soybeans, Sesame Home Run Inn Pizza is a fourth-generation family business known for authentic Chicago tavern-style pizza. From our restaurants to our frozen pizza business, we proudly lead the Chicago frozen pizza market while continuing to grow beyond the city we call home. Our purpose is simple: to give people more Home Runs in their day through great food, great experiences, and teammates who take pride in what they do. At Home Run Inn, our pizza may be iconic, but our people are what make the difference. Many of our leaders started as pizza makers, cashiers, and production teammates, and we’re proud to build careers from within while staying true to our values of family, pride, grit, and courage. If you’re looking for a place where values matter, people come first, and careers are built, not just jobs, we’d love to meet you. #HomeRunInn

Job DescriptionSummary of Position:ProCraft Cabinetry Chicago is a wholesale cabinetry company specializing in full overlay framed cabinetry and semi-custom luxury frameless European-style cabinetry. Our team is passionate about delivering high-quality products and excellent service to contractors, builders, and homeowners. We offer Base Pay +Commissions! The position of Kitchen and Bath Designer/ Sales will be responsible for delivering exceptional design knowledge and expertise to ProCraft's clients. They will deal directly with walk-in homeowners and contractors and will create completely original designs for their projects. The ideal candidate will collaborate with our design partner, Kitchen 365, to review plans, resolve issues, and ensure design accuracy. The ideal candidate has a strong eye for design, excellent communication skills, and experience with 20/20 Design software. Essential Job Functions and Responsibilities: • Ensure ProCraft's clients are cared for in any way reasonably requested throughout the client’s entire process, as it relates to the design process and interactions within the Showroom/office., • Abate issues with client orders by investigating problems, developing solutions, preparing reports, and making recommendations to the Sales Manager., • Complete original renderings, drawings, sketches, etc., to clients, upon request, for their project., • Design kitchen(s) and bathroom(s) from start to finish, using 20/20 software., • Attend weekly Sales and Design Team meetings., • Help clients select products based on their needs, product specifications, and regulations., • Emphasize product features based on analyses of their customers' needs, technical knowledge of product capabilities, and limitations., • Negotiate prices, prepare sales agreements, and contracts, and submit orders for processing., • Keeps the Manager informed of when there needs to be an escalated issue., • Follow up with clients to make sure they are satisfied with their purchases and to answer any questions or concerns. Knowledge, Skills, and Abilities: • 2+ years of experience in kitchen/bath design using 2020 Design Software., • Knowledge of cabinetry construction: framed, frameless, full overlay, semi-custom., • Familiarity with European frameless cabinetry specifications and construction., • Strong understanding of space planning, cabinet installation, and NKBA standards, • Excellent communication and interpersonal skills., • Strong organizational and problem-solving abilities., • Proficient in reading architectural drawings and job site measurements., • Ability to work independently while managing multiple projects and priorities., • Customer service mindset and ability to represent the company professionally., • Experience working with remote design support teams., • Prior experience in a wholesale cabinetry or manufacturing environment., • Be able to speak Polish or Spanish (Preferred). Benefits: • Dental Insurance., • Health insurance., • Paid time off., • Vision insurance., • Life insurance., • 7 Paid Holidays., • 5 sick days per year. Educations: • College degree or over two years of work experience in a related field. Compensation: $40,000-$45,000 per year + Commissions (Negotiate based on work experience) Work Location: On-Site work. 4620 Roosevelt Road, Hillside, IL 60162Work Schedule: Monday- Friday. 8:00 AM-5:00 PM. Comments: This job description in no way states or implies these are the only duties to be performed by the employee occupying this position. The incumbent will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor or manager. This document does not create an employee contract, implied or otherwise, other than an “at-will” relationship.

Job Description About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve. About the Role: The Kitchen Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within a retail trade environment. This position is responsible for overseeing daily kitchen activities, maintaining high standards of food quality, safety, and hygiene, and managing kitchen staff to deliver exceptional service. The Kitchen Supervisor ensures compliance with all health regulations and company policies while optimizing workflow to meet customer demand. They act as a key liaison between kitchen staff and management, facilitating communication and problem-solving to maintain a productive work environment. Ultimately, the role aims to enhance customer satisfaction through consistent food quality and timely service delivery. 10 month position (August thru May) University schedule Flexible schedule with focus on Monday thru Friday determined by business demands. Minimum Qualifications: • High school diploma or equivalent., • Minimum of 2 years experience in a kitchen environment, preferably in a supervisory or lead role., • Knowledge of food safety standards and kitchen sanitation practices., • Ability to work flexible hours including weekends and holidays., • Strong organizational and communication skills., • Production system and record keeping experience, • High volume food production, • Speaks both English and Spanish Preferred Qualifications: • Certification in food safety, • Experience working in a retail trade or fast-paced food service environment., • Proven leadership skills with experience managing a diverse team., • Familiarity with inventory management and ordering systems., • Basic knowledge of budgeting and cost control. Responsibilities: • Supervise and coordinate the activities of kitchen staff to ensure efficient food preparation and service., • Monitor food quality and presentation to maintain company standards and customer satisfaction., • Enforce strict adherence to health, safety, and sanitation regulations within the kitchen area., • Manage inventory levels, order supplies as needed, and minimize waste through effective resource management., • Train, mentor, and evaluate kitchen team members to promote professional development and high performance., • Collaborate with management to plan menus, schedule staff shifts, and implement operational improvements., • Address and resolve any kitchen-related issues or customer complaints promptly and professionally. Skills: The Kitchen Supervisor utilizes strong leadership and communication skills daily to effectively manage and motivate kitchen staff, ensuring a cohesive team environment. Organizational skills are essential for scheduling, inventory management, and maintaining compliance with health and safety regulations. Problem-solving abilities are frequently applied to address operational challenges and customer concerns promptly. Knowledge of food safety and sanitation is critical to uphold quality standards and regulatory compliance. Additionally, the ability to train and mentor staff supports continuous improvement and professional growth within the team. #QUESTFOOD

Job DescriptionJob Title: Contracted Meals Driver Site Location: Inspiration Kitchens Department: Restaurant Operations Reports to: Contracted Meals Chef FLSA Status: Non-Exempt, Part-Time Salary: $17.85/Hour To apply: Visit https://inspirationcorporation.applytojob.com/apply. OVERVIEW: In an atmosphere of dignity and respect, Inspiration Corporation connects people and creates opportunity through access to social services, job training, housing, and food. Each year, Inspiration Corporation works with hundreds of resilient Chicagoans who face systemic disparities and inequities, such as homelessness, hunger, and social isolation. In order to help individuals and families overcome these barriers, we provide dedicated support coupled with housing, job training, scholarships, meals and engagement services. Inspiration Corporation meets people where they are in life, helping them access the support they need and achieve their personal goals. Inspiration Corporation programs are voluntary, and all service needs and goals are participant-driven. Our case management philosophy is strengths-based and trauma-informed. Inspiration Corporation practices harm reduction and focuses on reducing or minimizing the harm associated with high-risk behavior through motivational interviewing. Inspiration Kitchens is the social enterprise restaurant, catering and foodservice training and employment program of Inspiration Corporation. The restaurant prepares contemporary American cuisine and is top-rated in the Chicagoland community (4+ stars on Yelp, featured on Check Please!). Inspiration Kitchens’ culinary skills job training program for low-income job seekers equips participants with basic culinary, sanitation and restaurant operations skills and offers participants paid, on-the-job experience. Revenue from Inspiration Kitchens’ restaurant and catering helps to support the larger goals of Inspiration Corporation and its mission. At Inspiration Corporation, employees embody our mission by demonstrating the following Core Values: • Integrity – We cultivate trusting, collaborative relationships rooted in mutual respect and accountability., • Growth – We encourage personal development, curiosity and being open to new possibilities., • Equity – We recognize each person’s inherent rights and advocate for inclusive access to resources and opportunities., • Resilience – We persevere and seek solutions that celebrate our strength in the face of adversity, while practicing and encouraging self-care., • Hospitality – We create uplifting, accepting, and nourishing connections with everyone who comes through our doors.Inspiration Corporation believes that these values are central to our work with participants and one another, and they create a culture we all have a stake in. POSITION SUMMARY: The Contracted Meals Driver is vital to the success of the agency’s catering services to provide high-quality contracted meals. The position reports to the Contracted Meals Chef and supports preparation, production, packaging and delivery of up to 1,500 daily meals to the Shelter Placement and Resource Center (SPARC). Daily meal production is breakfast, lunch, and dinner, on a 7 day-a-week basis, including holidays. The Contracted Meals Driver position is part-time, up to 29 hours per week, and is part of the Restaurant Operations team, which along with the Foodservice Training & Employment team, make up the Inspiration Kitchens Social Enterprise team. The Contracted Meals Driver is responsible for the timely and safe transportation of meals to delivery sites, ensuring customers receive their meals fresh and intact. The position also provides support in meal preparation, including assembling and packaging cold sandwiches and assisting with cleaning and cutting ingredients, and cooking food. GENERAL DUTIES: • Demonstrate Inspiration Corporation’s Core Values., • Uphold Policies and Procedures of Inspiration Corporation and Inspiration Kitchens., • Exhibit professionalism and high standards in all aspects of performance., • Maintain a safe environment inside kitchen and throughout facility., • Be proactive in approach to pest control with guidance from supervisor., • Follow health, safety, and sanitation guidelines for all products., • Attend required trainings and department and agency meetings., • Perform other duties assigned by Contracted Meals Chef or Manager on Duty to support program operations. Essential Duties and Responsibilities: Meal Preparation, Delivery & Logistics • Safely operate company vehicles to transport meals from Inspiration Kitchens to designated delivery sites., • Ensure meals are handled with care during loading, transit, and unloading to maintain quality and presentation., • Assemble and package cold sandwiches per instruction., • Assist in preparing food, including cleaning and cutting ingredients, and cooking food according to recipes provided., • Reheat or finish meals as needed using on-site kitchen equipment before delivery., • Verify accuracy of meal orders with the Manager on Duty prior to delivery and communicate any discrepancies immediately., • Follow assigned delivery routes efficiently, adapting to changes or urgent requests as needed, • Maintain vehicle cleanliness, conduct routine safety checks, log all trips in the mileage log, and ensure vehicles are refueled when reaching a quarter tank., • Assist with loading and unloading meal supplies and equipment as necessary., • Perform other duties as assigned to support restaurant operations. Food Safety & Compliance • Adhere to all food safety, hygiene, and sanitation protocols during meal handling and transport., • Maintain proper temperature controls to ensure food safety standards are met., • Participate in training sessions related to food handling and delivery procedures. Team Collaboration & Communication • Coordinate with the Contracted Meals Manager, kitchen staff, and other drivers to ensure smooth delivery of operations., • Report any vehicle issues, delays, or incidents to the Contracted Meals Manager promptly., • Provide excellent customer service and represent Inspiration Corporation professionally during deliveries., • Attend required trainings and staff meetings. Food Recovery & Sustainability (Supportive Role) • Assist with coordinating and organizing recovered food from partners, including Green City Market., • Help record weights and types of donated goods to maintain accurate donation data., • Support proper storage, rotation, and organization of recovered items to ensure freshness and food safety. EDUCATION, EXPERIENCE & SKILLS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following requirements are representative of the education, experience and skills necessary for the position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • High school diploma or equivalent required., • A valid ServSafe Food Handler Certification required and must be obtained within 30 days of position start date. (Inspiration Corporation will cover costs of training and licensing)., • Prior experience in driving delivery preferred., • Familiarity with local delivery routes in Chicago is a plus., • Patience with the ability to stay positive, complete work on time while maintaining focus in a fast-paced environment., • A team player that communicates effectively and demonstrates a positive, solution-oriented attitude with a commitment to quality., • Dependable, punctual, and able to work independently and as part of a team., • Flexible availability, including early mornings, late evenings, weekends and holidays., • A Motor Vehicle Report (MVR) demonstrating a clean driving record and a current, valid, state-issued driver’s license is required. 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 required to stand, walk, talk and hear. The employee frequently is required to walk, bend, lift and stand for long periods. The employee must be able to lift and/or move up to 50 pounds. WORK ENVIRONMENT: The work environment characteristics described here are representative of 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. The Contracted Meals Driver is a part-time position, working up to 29 hours per week in accordance with the demands of meals, catering and restaurant services. Work shifts include early mornings, late evenings, weekends and holidays. Work is performed at Inspiration Kitchens in East Garfield Park on Chicago’s west side. Inspiration Corporation is an equal opportunity employer. Powered by JazzHR F7QtXWfROQ

Job Description Dave's Hot Chicken CP 1467 Touhy Skokie IL LLC, USA Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Job description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

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

Job DescriptionThe Chicago Marriott O’Hare is looking for a full-time Banquet Kitchen Supervisor to join our awesome hotel team! Must have high volume hotel banquet cook experience. Overview:The Kitchen Supervisor will be responsible for following the cooking guidelines, while supporting the department and hotel needs to achieve the overall success of the operations. Responsibilities: • Follow and ensure compliance with food safety & food handling policies/procedures., • Prepare & expedite all menu items accurately and timely according to standardized recipes and at the correct temperatures., • Communication with Executive Chef of any food quality, safety issues, or equipment failure., • Follow proper personal hygiene procedures to ensure food served to guests is safe for consumption., • Positive attitude while being a team player., • Perform other duties as requested by management. Qualifications: • At least 1 year banquet cook experience in high volume hotel required., • Work duties may include exerting 10 pounds or more of force frequently or constantly by lifting, carrying, pushing, pulling, or otherwise moving objects. Availability: Must be available to work days, evenings, weekends, and holidays. Benefits: We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term, Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms, and hotel discounts. The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Job Description Position Summary: At Triple Shift Entertainment we’re proud to embrace the core values of Spirit, Courage, Respect, Own It, and Excellence. As a Kitchen Supervisor follow these core values while chasing that “perfect game” and you will assure that the fun never stops while working in the back of house area. The Kitchen Supervisor helps oversee operations in the kitchen to maintain high quality, safety, efficiency, and profitability. They help train and manage the kitchen team in a manner that meets the objectives set forward by the Kitchen Manager. Pay Range: $18- $23/hour Responsibilities: • Ability to handle an assortment of daily kitchen duties., • Strong familiarity with food prep techniques and safety procedures, • Knowledge of dietary and nutritional guidelines, • Excellence in your ability to multitask while ensuring quality, • Impressive organizational and resource allocation skills, • Excellence in outstanding internal and external communications abilities, • Supervise or coordinate activities of staff engaged in food preparation., • Prepare and cook food of all types., • Own it by ensuring food items are prepared according to Company Standards, • Maintain a safe working environment and adhere to all OSHA Guidelines., • Safe Food Handling, • Maintaining Food storage., • Receiving, rotating, and stocking food, • Monitor sanitation practices to ensure that employees follow standards and regulations., • Courage to monitor employee productivity and provide constructive feedback and coaching., • Ensure great customer service at all levels through Respect, • Training and onboarding new hires to make sure they understand their roles., • Other duties as assigned. *This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required. Additionally, duties, responsibilities, and activities may change, or new ones may be assigned at any time as determined by the needs of Triple Shift Entertainment, LLC. Requirements • Previous experience working in a kitchen environment., • Excellence in previous supervisory experience, • Exceptional customer service skills using Respect, • Excellent verbal and written communication skills, • The ability to multi-task within a fast-paced environment, • The ability to anticipate problems and make contingency plans., • Sprit, showing great interpersonal and communication skills and a positive attitude., • Courage to be flexible and approachable.401k Information:You will be eligible to begin contributing to a 401(k) on the first of the month following your first 90 days of service and if you meet the minimum hours criteria. The minimum criteria for employee eligibility are 1) employees must be 21 years of age or older and 2) must work 250 hours in 90 days or an average of 1,000 hours in one year. Triple Shift Entertainment will match qualified 401(k) contributions as follows: $1 for $1 for the first 3% and $0.50 for $1 on the next 2% on what employee contributes to their 401(k) and you are considered fully vested immediately.Benefits:Please copy and paste the links below into your browser to view information on benefits offered to eligible employees-Employee Premiums link - Benefit Premiums Benefits Guide 2026 link - Benefits Guide 2026

Job Description POSITION PURPOSE: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to hotel standard recipes. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 40% Interviews, selects, trains, appraises, schedules, disciplines and supervises kitchen staff in kitchen during the cooking of food items. 20% Supervises kitchen staff in the proper preparation, cooking and garnishment of various menu items. 15% Assists in the development and enforcement of policies to control food cost and quality. 10% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 5% Leads menu planning activities. 5% Schedules culinary staff so that proper coverage is maintained while keeping payroll costs SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef with projects as needed Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Standing Constant Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Occasional Hearing Constant Talking Constant Smell Constant Lifting/Carrying (# lbs) Frequent Travel Occasional SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Sixteen Sous Chef Sixteen Cooks SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Thorough knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Graduation from a culinary school or formal apprenticeship program recommended. EXPERIENCE 3 - 5 years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. GROOMING All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability is strongly preferred. 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 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, • Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • 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., • Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • 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 DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary The responsibilities of a Server in our restaurant are to greet guests, seat them down, help them with menu recommendations, take and deliver orders (carry trays), and clear tables. All our servers are also responsible for handling cash and credit card transactions. To help our restaurant provide a pleasurable dining experience, a good server should be able to ensure that our guests are fully satisfied by being friendly, courteous, accommodating, and reliable. A suitable candidate for the job should also be a problem-solver and a team player. Essential Duties and Responsibilities including the following: • Greeting, seating, and escorting guests., • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Helping guests with menu recommendations., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion., • Delivering checks and collecting bill payments., • Cleaning and maintaining the appearance of tables and tableware., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Execute the service success steps – Service Excellence, • 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., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Memorize and apply IHOP terminology, abbreviations, methodologies, plating, and menu knowledge., • Comply with SOP methods of creating guest checks and maintaining cash control., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local and SOP health, sanitation, and safety guidelines., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • 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. 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 occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. Requirements: • Prior experience as a server is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts., • Must be a team player. Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to understand guest checks, communicate with customers, and read instructions, warning and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary The responsibilities of a Server in our restaurant are to greet guests, seat them down, help them with menu recommendations, take and deliver orders (carry trays), and clear tables. All our servers are also responsible for handling cash and credit card transactions. To help our restaurant provide a pleasurable dining experience, a good server should be able to ensure that our guests are fully satisfied by being friendly, courteous, accommodating, and reliable. A suitable candidate for the job should also be a problem-solver and a team player. Essential Duties and Responsibilities including the following: • Greeting, seating, and escorting guests., • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Helping guests with menu recommendations., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion., • Delivering checks and collecting bill payments., • Cleaning and maintaining the appearance of tables and tableware., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Execute the service success steps – Service Excellence, • 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., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Memorize and apply IHOP terminology, abbreviations, methodologies, plating, and menu knowledge., • Comply with SOP methods of creating guest checks and maintaining cash control., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local and SOP health, sanitation, and safety guidelines., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • 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. 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 occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. Requirements: • Prior experience as a server is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts., • Must be a team player. Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to understand guest checks, communicate with customers, and read instructions, warning and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary The responsibilities of a Server in our restaurant are to greet guests, seat them down, help them with menu recommendations, take and deliver orders (carry trays), and clear tables. All our servers are also responsible for handling cash and credit card transactions. To help our restaurant provide a pleasurable dining experience, a good server should be able to ensure that our guests are fully satisfied by being friendly, courteous, accommodating, and reliable. A suitable candidate for the job should also be a problem-solver and a team player. Essential Duties and Responsibilities including the following: • Greeting, seating, and escorting guests., • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Helping guests with menu recommendations., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion., • Delivering checks and collecting bill payments., • Cleaning and maintaining the appearance of tables and tableware., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Execute the service success steps – Service Excellence, • 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., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Memorize and apply IHOP terminology, abbreviations, methodologies, plating, and menu knowledge., • Comply with SOP methods of creating guest checks and maintaining cash control., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local and SOP health, sanitation, and safety guidelines., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • 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. 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 occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. Requirements: • Prior experience as a server is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts., • Must be a team player. Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to understand guest checks, communicate with customers, and read instructions, warning and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary The responsibilities of a Server in our restaurant are to greet guests, seat them down, help them with menu recommendations, take and deliver orders (carry trays), and clear tables. All our servers are also responsible for handling cash and credit card transactions. To help our restaurant provide a pleasurable dining experience, a good server should be able to ensure that our guests are fully satisfied by being friendly, courteous, accommodating, and reliable. A suitable candidate for the job should also be a problem-solver and a team player. Essential Duties and Responsibilities including the following: • Greeting, seating, and escorting guests., • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Helping guests with menu recommendations., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion., • Delivering checks and collecting bill payments., • Cleaning and maintaining the appearance of tables and tableware., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Execute the service success steps – Service Excellence, • 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., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Memorize and apply IHOP terminology, abbreviations, methodologies, plating, and menu knowledge., • Comply with SOP methods of creating guest checks and maintaining cash control., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local and SOP health, sanitation, and safety guidelines., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • 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. 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 occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. Requirements: • Prior experience as a server is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts., • Must be a team player. Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to understand guest checks, communicate with customers, and read instructions, warning and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

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., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: 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., • Performs other duties as assigned by a supervisor. Education/Experience: • 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 Description Full-time 1:30pm - 8:30pm At The Hallmark, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join The Hallmark, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Server The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments as necessary. Non-Essential Functions of the Server • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary The responsibilities of a Server in our restaurant are to greet guests, seat them down, help them with menu recommendations, take and deliver orders (carry trays), and clear tables. All our servers are also responsible for handling cash and credit card transactions. To help our restaurant provide a pleasurable dining experience, a good server should be able to ensure that our guests are fully satisfied by being friendly, courteous, accommodating, and reliable. A suitable candidate for the job should also be a problem-solver and a team player. Essential Duties and Responsibilities including the following: • Greeting, seating, and escorting guests., • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Helping guests with menu recommendations., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion., • Delivering checks and collecting bill payments., • Cleaning and maintaining the appearance of tables and tableware., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Execute the service success steps – Service Excellence, • 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., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Memorize and apply IHOP terminology, abbreviations, methodologies, plating, and menu knowledge., • Comply with SOP methods of creating guest checks and maintaining cash control., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local and SOP health, sanitation, and safety guidelines., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • 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. 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 occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate. Requirements: • Prior experience as a server is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts., • Must be a team player. Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write guest checks and simple correspondence. Ability to read and speak English well enough to understand guest checks, communicate with customers, and read instructions, warning and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

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

Job Description POSITION PURPOSE: To train, oversee and coordinate all chefs’ staff in order to prepare, cook and present food according to hotel standard recipes. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 60% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items. 15% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 10% Adheres to control procedures for cost and quality and updates recipes. 5% Assists in menu planning activities and ordering 5% Assists in schedules culinary staff so that proper coverage is maintained while keeping payroll costs SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef with projects as needed Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Maintains vacation schedule for proper staffing. Reports any equipment in need of repair to chef and engineering, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. Manage associates with a firm, fair and consistent management style Participates in hotel management training and courses. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Standing Constant Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Occasional Hearing Constant Talking Constant Smell Constant Lifting/Carrying (# lbs) Frequent Travel Occasional SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Sixteen Cooks SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Thorough knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and health codes. Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Graduation from a culinary school or formal apprenticeship program recommended. EXPERIENCE 3 years of culinary experience in a similar size operation with supervisory experience is preferred. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. GROOMING All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability is strongly preferred. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary IHOP Combo’s / Bussers / Dish Machine Operators (DMO) will be responsible for cleaning and maintaining dishware/utensils for the continued smooth operation of the restaurant. IHOP DMOs will also perform assigned sanitation and housekeeping tasks. DMO must have good communication skills and work well with others. 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 DMOs 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., • Pick up, sort, and wash all china, silverware, glassware, pots, pans, utensils, etc., • Follow dish machine and/or sink procedures per IHOP SOP., • 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., • Unload, unbox, rotate, and store food, equipment, and supplies as necessary., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local, state, and SOP health, sanitation, and safety guidelines., • Dispose of trash properly., • Check restrooms every half hour to ensure proper stocking levels and supplies, and the cleanliness of the facilities., • Clean, clear, manicure, re-set tables, clean chairs, booths, and floors., • 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:, • Preferred minimal work experience as a dishwasher, • Must be proficient in operating with different types of dishes, • Must know and follow all food safety procedures, • Must carry at least a high school diploma or an equivalent, • Must have communication skills, • Must be able to prioritize tasks, • Maintaining a clean and well-organized working environment, • Bussing tables to collect soiled plates and flatware, • Maintaining the availability of clean dishes at all times, • Cleaning kitchen appliances and machines, • Helping other team members to unload and store deliveries, • Assist other staff members with tasks when the need arises, • Adhere to food safety procedures and regulations, • Taking out the trash, • Washing garbage cans Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to understand oral instructions in English and read English or Spanish well enough to understand simple correspondence, communicate with customers, and read instructions, warning, and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. 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.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary IHOP Combo’s / Bussers / Dish Machine Operators (DMO) will be responsible for cleaning and maintaining dishware/utensils for the continued smooth operation of the restaurant. IHOP DMOs will also perform assigned sanitation and housekeeping tasks. DMO must have good communication skills and work well with others. 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 DMOs 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., • Pick up, sort, and wash all china, silverware, glassware, pots, pans, utensils, etc., • Follow dish machine and/or sink procedures per IHOP SOP., • 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., • Unload, unbox, rotate, and store food, equipment, and supplies as necessary., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local, state, and SOP health, sanitation, and safety guidelines., • Dispose of trash properly., • Check restrooms every half hour to ensure proper stocking levels and supplies, and the cleanliness of the facilities., • Clean, clear, manicure, re-set tables, clean chairs, booths, and floors., • 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:, • Preferred minimal work experience as a dishwasher, • Must be proficient in operating with different types of dishes, • Must know and follow all food safety procedures, • Must carry at least a high school diploma or an equivalent, • Must have communication skills, • Must be able to prioritize tasks, • Maintaining a clean and well-organized working environment, • Bussing tables to collect soiled plates and flatware, • Maintaining the availability of clean dishes at all times, • Cleaning kitchen appliances and machines, • Helping other team members to unload and store deliveries, • Assist other staff members with tasks when the need arises, • Adhere to food safety procedures and regulations, • Taking out the trash, • Washing garbage cans Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to understand oral instructions in English and read English or Spanish well enough to understand simple correspondence, communicate with customers, and read instructions, warning, and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. 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.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary IHOP Combo’s / Bussers / Dish Machine Operators (DMO) will be responsible for cleaning and maintaining dishware/utensils for the continued smooth operation of the restaurant. IHOP DMOs will also perform assigned sanitation and housekeeping tasks. DMO must have good communication skills and work well with others. 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 DMOs 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., • Pick up, sort, and wash all china, silverware, glassware, pots, pans, utensils, etc., • Follow dish machine and/or sink procedures per IHOP SOP., • 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., • Unload, unbox, rotate, and store food, equipment, and supplies as necessary., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local, state, and SOP health, sanitation, and safety guidelines., • Dispose of trash properly., • Check restrooms every half hour to ensure proper stocking levels and supplies, and the cleanliness of the facilities., • Clean, clear, manicure, re-set tables, clean chairs, booths, and floors., • 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:, • Preferred minimal work experience as a dishwasher, • Must be proficient in operating with different types of dishes, • Must know and follow all food safety procedures, • Must carry at least a high school diploma or an equivalent, • Must have communication skills, • Must be able to prioritize tasks, • Maintaining a clean and well-organized working environment, • Bussing tables to collect soiled plates and flatware, • Maintaining the availability of clean dishes at all times, • Cleaning kitchen appliances and machines, • Helping other team members to unload and store deliveries, • Assist other staff members with tasks when the need arises, • Adhere to food safety procedures and regulations, • Taking out the trash, • Washing garbage cans Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to understand oral instructions in English and read English or Spanish well enough to understand simple correspondence, communicate with customers, and read instructions, warning, and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. 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.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. • All references to “The Company” refer(s) to the independent Franchise Corporation. Summary IHOP Combo’s / Bussers / Dish Machine Operators (DMO) will be responsible for cleaning and maintaining dishware/utensils for the continued smooth operation of the restaurant. IHOP DMOs will also perform assigned sanitation and housekeeping tasks. DMO must have good communication skills and work well with others. 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 DMOs 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., • Pick up, sort, and wash all china, silverware, glassware, pots, pans, utensils, etc., • Follow dish machine and/or sink procedures per IHOP SOP., • 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., • Unload, unbox, rotate, and store food, equipment, and supplies as necessary., • Stock and rotate all needed supplies in the service area and the dining room., • Comply with all local, state, and SOP health, sanitation, and safety guidelines., • Dispose of trash properly., • Check restrooms every half hour to ensure proper stocking levels and supplies, and the cleanliness of the facilities., • Clean, clear, manicure, re-set tables, clean chairs, booths, and floors., • 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:, • Preferred minimal work experience as a dishwasher, • Must be proficient in operating with different types of dishes, • Must know and follow all food safety procedures, • Must carry at least a high school diploma or an equivalent, • Must have communication skills, • Must be able to prioritize tasks, • Maintaining a clean and well-organized working environment, • Bussing tables to collect soiled plates and flatware, • Maintaining the availability of clean dishes at all times, • Cleaning kitchen appliances and machines, • Helping other team members to unload and store deliveries, • Assist other staff members with tasks when the need arises, • Adhere to food safety procedures and regulations, • Taking out the trash, • Washing garbage cans Qualifications To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • No prior experience or training is required. Language Skills • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to understand oral instructions in English and read English or Spanish well enough to understand simple correspondence, communicate with customers, and read instructions, warning, and safety labels. Mathematical 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 common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Other Skills and Abilities • IHOP training course work as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. 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.

Job Description Dave's Hot Chicken 5530 W. Touhy Ave. Skokie, IL 60077 Benefits • Paid Vacation, • Paid Sick, • Employee Meal Perks! If Full-Time, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance, • Critical Illness Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description About Us We are the marinara-muddled minds behind Happy Camper, Homeslice, and Paradise Park. Our restaurants are wall to wall with lights, murals, and vignettes for the perfect gram. We are known for our art inspired spaces, delicious food and great vibes. Our brand is glued together by our company culture. Currently, we are looking for other folks who are enthusiastic about being part of our team and growing our ever-evolving brand. Many of our employees have been with the company from the first installment of the brand. Our careers feel like a life purpose for many of us and a common thread is that we pay a distinct amount of attention to detail in creating this atmosphere. The ideal candidate wants 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. The ideal candidate wants 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. Homeslice - Lincoln Park - Happy Hospitality 938 W Webster Avenue Chicago, IL 60614 Position Opening: Busser Job Summary We are currently looking for Bussers who enjoy being around people and working with a supportive team. Happy Camper is a fast-paced establishment with great pizza and ambience! We are a fun place to work and a great place to start a new career. A busser will be in charge of table maintenance in their section on the main floor, the patio or designated service area. Filling waters, clearing plates and silverware, and resetting tables after completion of meals are the main essentials of the job. Responsibilities • Bring waters to each table when the guest is seated and refill as needed, • Clear plates and silverware after appetizers and restock the table with new plates and silverware after each course as needed or requested by the guest or server, • Assist the Server throughout the course of the meal in any way necessary to ensure a positive Guest experience, • Frequently take bus bins to the dish station and unload the bin in an organized and sanitary manner for the dishwasher, • Restock plates and glassware at the Server stations throughout the shift, • Clean, sanitize, and restock each table upon completion of the Guest's meal, • Clean and sweep the booths, chairs, and floor of each table upon completion of the Guest's meal, • Maintain cleanliness in all areas of the restaurant including counters, sinks, utensils, shelves and storage areas, • Restock ice bins frequently throughout the shift, • Assist the restocking and replenishment of restaurant inventory and supplies, • Help run food to tables using seat numbers, • Assist in light kitchen functions such as folding pizza boxes and stocking service utensils like spatulas, tongs and spoons Other Functions • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Comply with health and food safety standards, restocking items and cleaning, • Provide great Guest service, and following Happy Camper policies and guest standards Physical Functions • Ability to stand/walk a minimum of 8 hours or as needed, • Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed, • Be able to lift up to 20 pounds frequently, • Must be able to climb and descend stairs frequently, • Will frequently reach, feel, bend, stoop, carry, • Work in both warm and cool environments, • High levels of noise from music, guests and employee traffic, • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Qualifications/Requirements • Ensure the overall guest experience exceeds expectations and anticipate guests needs, • Greet guests with a warm, sincere smile, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Safely and properly change beer kegs, CO2 tanks and soda dispensers, • Manually wash and sanitize glassware using a three compartment sink, • Account for and maintain the security of all bar stock and inventory, • Ability to recognize an intoxicated guest, refuse to overserve guests and seek out management with any concerns about a guest that appears intoxicated, • Understand and respond knowledgeably to questions about the restaurant and menu, • Follow all steps of service, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Successfully complete alcohol awareness training, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed Certifications Food Handlers Certification Compensation DetailsCompensation: $12.62 hourly, plus tips. Benefits: Get Paid $ to Refer your Friends* 50% dining discounts during shift 25% dining discounts at other Happy Hospitality locations Flexible schedules in a fun, family friendly, team environment Medical, Dental and Vision Options** Paid time off – vacation and sick** Free Uniform (Up to two branded T-Shirts) **Eligibility based off of time in position and average hours worked *Referred Employees Must Be in Good Standing Department: Front of House Reports to: General Manager Status: Variable Hour FLSA Code: Non-exempt Location: Chicago 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 0RTHVhYlwq

Job Description Position Overview The Food Runner is responsible for stocking the kitchen and assisting chef and servers with expediting food from the kitchen to the guests. Ensures that food prep instructions and special requests are followed. Serves all meals to the guests in a professional manner. Completes tableside food preparation as needed to ensure efficient and timely service. Clearly announces and identifies all food as placing on table. May be required to function as a busser and/or buffet runner as requested by manager or supervisor. Qualifications and Physical/Mental Requirements The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Reading, writing and oral proficiency in the English language (level to be customized per position). The ability to follow payroll and key sign out procedures. The ability to offer any assistance possible to guests. The ability to respond properly to any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. Comply with TIHTC work rules and standards per the associate handbook and as directed by management. Work harmoniously and professionally with co-workers and management Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy. Have working knowledge of the predominant language(s) of our guests. Be able to lift, reach, bend and stoop. Be able to work in a standing position for long periods of time (up to 5 hours). . Be able to safely lift and easily maneuver trays of food frequently weighing 25 – 30 pounds. Specific Position Requirements High school diploma, minimum 1 year full service restaurant, basic food knowledge, proper serving techniques, good communication skills, guest service skills. Must possess multi-tasking skills as well as strong interpersonal communication skills. Previous restaurant experience required – preferably within a 4/5 diamond hotel. Position Responsibilities Reports to work on time, in proper uniform (according to standards) and complies with company policy regarding absenteeism and tardiness Attends all colleague meetings and reads the bulletin board daily for important notices and information, checks schedule daily Obtain service area assignment at the beginning of each shift. Interact with guests in a friendly and sincere manner. Ability to explain Menu items and preparation/presentation to guests in detail. Take additional Food and Beverage orders, making sure to accommodate guests special requests, communicates information to server or bus help. Serve food to guests in a timely manner. Assist busser in clearing of dishes and glasses if needed. Organize and Stock kitchen area. Clean and restock respective areas at conclusion of shift. Knows proper Dining Room set-up, table numbers and position numbers of guests. Makes sure silverware and serving utensils are spotless. Organize and stock food pick-up area, wash all trays daily. Communicates any information or guest complaint to management and chef. General knowledge of Hotel amenities. Treats guests and coworkers with courtesy and respect. Thank guests as they are leaving Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Adheres to and observes all local and state health department laws and regulations regarding safe handling and serving of food. Duties may include functioning as a busser and/or buffet runner as required or requested by manager or supervisor. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Non-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 Us We are the marinara-muddled minds behind Happy Camper, Homeslice, and Paradise Park. Our restaurants are wall to wall with lights, murals, and vignettes for the perfect gram. We are known for our art inspired spaces, delicious food and great vibes. Our brand is glued together by our company culture. Currently, we are looking for other folks who are enthusiastic about being part of our team and growing our ever-evolving brand. Many of our employees have been with the company from the first installment of the brand. Our careers feel like a life purpose for many of us and a common thread is that we pay a distinct amount of attention to detail in creating this atmosphere. The ideal candidate wants 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. The ideal candidate wants 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. Paradise Park - Wicker Park - Happy Hospitality 1913 W North Avenue Chicago, IL 60622 Position Opening: Busser Job Summary We are currently looking for Bussers who enjoy being around people and working with a supportive team. Happy Camper is a fast-paced establishment with great pizza and ambience! We are a fun place to work and a great place to start a new career. A busser will be in charge of table maintenance in their section on the main floor, the patio or designated service area. Filling waters, clearing plates and silverware, and resetting tables after completion of meals are the main essentials of the job. Responsibilities • Bring waters to each table when the guest is seated and refill as needed, • Clear plates and silverware after appetizers and restock the table with new plates and silverware after each course as needed or requested by the guest or server, • Assist the Server throughout the course of the meal in any way necessary to ensure a positive Guest experience, • Frequently take bus bins to the dish station and unload the bin in an organized and sanitary manner for the dishwasher, • Restock plates and glassware at the Server stations throughout the shift, • Clean, sanitize, and restock each table upon completion of the Guest's meal, • Clean and sweep the booths, chairs, and floor of each table upon completion of the Guest's meal, • Maintain cleanliness in all areas of the restaurant including counters, sinks, utensils, shelves and storage areas, • Restock ice bins frequently throughout the shift, • Assist the restocking and replenishment of restaurant inventory and supplies, • Help run food to tables using seat numbers, • Assist in light kitchen functions such as folding pizza boxes and stocking service utensils like spatulas, tongs and spoons Other Functions • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Comply with health and food safety standards, restocking items and cleaning, • Provide great Guest service, and following Happy Camper policies and guest standards Physical Functions • Ability to stand/walk a minimum of 8 hours or as needed, • Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed, • Be able to lift up to 20 pounds frequently, • Must be able to climb and descend stairs frequently, • Will frequently reach, feel, bend, stoop, carry, • Work in both warm and cool environments, • High levels of noise from music, guests and employee traffic, • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Qualifications/Requirements • Ensure the overall guest experience exceeds expectations and anticipate guests needs, • Greet guests with a warm, sincere smile, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Safely and properly change beer kegs, CO2 tanks and soda dispensers, • Manually wash and sanitize glassware using a three compartment sink, • Account for and maintain the security of all bar stock and inventory, • Ability to recognize an intoxicated guest, refuse to overserve guests and seek out management with any concerns about a guest that appears intoxicated, • Understand and respond knowledgeably to questions about the restaurant and menu, • Follow all steps of service, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Successfully complete alcohol awareness training, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed Certifications Food Handlers Certification Compensation Details Compensation: $12.62 hourly, plus tips. Benefits Get Paid $ to Refer your Friends* 50% dining discounts during shift 25% dining discounts at other Happy Hospitality locations Flexible schedules in a fun, family friendly, team environment Medical, Dental and Vision Options** Paid time off – vacation and sick** Free Uniform (Up to two branded T-Shirts) **Eligibility based off of time in position and average hours worked *Referred Employees Must Be in Good Standing Department: Front of House Reports to: General Manager Status: Variable Hour FLSA Code: Non-exempt Location: Chicago 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 tghe3n38Vx