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The Consulting Dietitian provides overall nutrition care to patients on a PRN or as-needed basis, all onsite (no hybrid), 24hrs to 40hrs each week - no guarantee of set hours each week, covering multiple maternity leaves in the greater Chicago area. Medium to high level of acuity. Monday-Friday 8-5 or standard business hours. Ensures nutritional needs of individual patients are being met and all documentation, as it relates to the patient?s nutritional status, is complete and accurate. Plans and administers activities related to resident/patient nutrition care, complying with the standards established by Aramark, regulatory agencies, and clients. Establishes and maintains effective multidisciplinary relationships to provide a unified approach to patient/resident care. COMPENSATION: The Hourly rate for this position is $34.00 to $36.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___ BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Conducts patient nutrition assessment on assigned patient population, • Manages the development and implementation plan for nutrition intervention in accordance with the Nutrition Care Process, • Conducts rounding to drive patient satisfaction, • Assesses educational needs and the presence of barriers to learning, • Provides nutrition counseling for individuals and groups, taking into consideration any adaptations to teaching methods necessary to meet patient learning needs, • Utilizes assessment and evaluation techniques that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns, • Evaluates achievement of learning objectives by the patient and/or family, • Provide appropriate follow-ups in accordance with the patient?s treatment goals, referring patients for outpatient counseling, community, or home health services as appropriate, • Delivers strong operational performance by executing against Aramark standards and regulatory agency standards and programs, continually monitor operations, and complete assessments and necessary action plans to provide optimal nutrition care and meal service to patients/residents, • Works cooperatively with medical staff as well as food and nutrition services staff to assure conformance to prescribed nutrition care orders, • Provides education that ensures compliance with food safety, sanitation, and overall workplace safety standards, • Provides appropriate and timely documentation that summarizes the nutrition care plan in a patient?s medical record, including nutrition assessment, diagnosis, plan, implementation, and progress towards goals, • Maintains clinical productivity standards and accurate record keeping of daily clinical activities, including information for scheduling and billing, • Demonstrates accountability for the proper use of patients? protected health information At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Requires at least 3-5 years of relevant experience, • Requires a bachelor?s degree at an accredited institution with course work accredited or approved by the appropriate nutrition and dietetics agencies, • Earn and maintain applicable certifications, registrations, licenses, credentials and continuing education requirements by the appropriate accredited local agencies, • Formal eligibility to practice dietetics in geographic location where applicable Conditions of employment may or may not include busy hospital and outpatient settings, from patient rooms/floors to kitchen/serving areas. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible schedule, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionBenefits: • 401(k), • Employee discounts, • Flexible schedule, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job DescriptionPastry Sous Chef Location: Morton Grove Reports to: Executive Pastry Chef and Executive Chef At Catering by Michaels, we believe every detail matters when creating unforgettable experiences. From the artistry of presentation to the passion in every bite, our team thrives on excellence, creativity, and collaboration. We are seeking a Pastry Sous Chef to help lead our pastry department with innovation, precision, and dedication. Position Overview The Pastry Sous Chef works closely with and reports directly to the Executive Pastry Chef, while also serving as the point of leadership for the pastry department in their absence. This is a hands-on leadership role, blending production responsibilities with staff supervision, recipe development, and operational management. You will assist in overseeing the day-to-day operations of the pastry department, ensuring high-quality production, consistency, and creativity across all menu items. This role also involves staff development, recipe testing, inventory management, and contributing to the continued innovation that Catering by Michaels is known for. Key Responsibilities Daily tasks include, but are not limited to: * Overseeing daily pastry production and quality control * Reviewing, scaling, and preparing recipes for production * Participating in pastry production when needed * Researching and developing new products, menus, and recipes * Assisting with labor management, scheduling, and staff supervision * Training and mentoring pastry team members for growth and development * Addressing staff concerns in the absence of the Executive Pastry Chef * Maintaining compliance with all company policies and procedures * Attending weekly Banquet Event Order (BEO) meetings * Managing daily inventory and communicating purchasing needs * Assisting with quarterly inventories * Supporting execution at events offsite, participating in holidays, and peak business periods as required * Ensuring strict adherence to sanitation, safety, and cleanliness standards What We're Looking For * 3+ years of progressive culinary experience in pastry, ideally in catering, hotels, or fine dining * A proven leader with the ability to inspire, teach, and motivate a team * Excellent attention to detail and a strong sense of organization * Hands-on management style with willingness to step into production as needed * Working knowledge of Spanish required; fluency preferred * Strong ability to thrive in a fast-paced, high-volume kitchen environment * Flexible availability, including evenings, weekends, and holidays Schedule & Expectations * Full-time role: 50 hours per week, based on business needs * Flexibility required during peak event seasons, including early mornings, late nights, weekends, and holidays as needed based on business needs Benefits & Perks As a full-time employee of Catering by Michaels, you will be eligible for a comprehensive benefits package, including: * Paid Vacation Time * 401(k) with company match * Health, dental, and vision insurance * Growth opportunities within a creative, supportive work environment * Employee meals & catering discounts * Opportunities to be part of some of Chicago's most exciting events Why Work With Us At Catering by Michaels, we don't just make food - we create experiences. We are a driven company that values inclusivity, creativity, and professional growth. As a Pastry Sous Chef, you'll have the opportunity to shape our pastry program, mentor a dedicated team, and be part of one of Chicago's premier catering companies. Apply Today If you're a passionate pastry professional with leadership experience and a commitment to excellence, we'd love to hear from you. Join our team and help us continue setting the standard for unforgettable events. Job Posted by ApplicantPro

Job Description Aster Hall, a part of Hogsalt, is seeking a dedicated and experienced Sous Chef (up to $80k/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. READY TO JOIN OUR TEAM? Apply directly to this ad.

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

Job Description Job Details Avli is looking for a Sous Chef who will flex between locations as necessary. Summary Avli Restaurants are creative Greek, where tradition meets contemporary elegance and guests experience our core philosophies of Philoxenia (hospitality), Kefi (joy), and Meraki (passion). We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively beverage program, and an ambiance that reflects life in Greece. Our ideal candidate will have the following skills: • Positive attitude, • Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment, • Team leadership and scheduling experience, • Wide variety of culinary skills including knife skills, grill, saute, sauce and soup making, etc., • Professional communication and presentation, • Inventory control, ordering of food and dry goods, • Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software, • Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate Job Duties: Back of House Management • This role will be considered a floating position, primarily located at our Lakeshore East location, you will also be expected to fill in at our River North and Lincoln Park locations as needed., • Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment., • Adhere to company standards by ensuring food quality and minimizing waste, maintain quality controls, and minimize food and labor costs, • Ensure that all staff demonstrate technical skills. Correct, coach, and counsel where necessary., • Assist with the hiring, scheduling, and training of Avli staff providing guidance on proper cooking techniques, safety procedures, and sanitation practices., • Maintain leadership presence during service, embody the Avli Philosophy of a working manager on the line and prepping for service., • Assist with weekly unit agenda meeting and maintain an open line of communication with fellow managers and company leadership, • Address service and culinary concerns with punctuality and professionalism, • Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards, • Address service and culinary concerns with punctuality and professionalism Management Administration • Assist with location inventory each month or as required, • Assist with general supply and food ordering, • Maintain detailed employee files, hiring and I9 verification, documented corrective actions per company procedures, • Execute closing procedures: cleaning of kitchen, securing product, ensuring product is labeled, covered, and stored correctly, • Monitor staff action to ensure that staff is in compliance with all health & safety laws and regulations, • Monitor all areas of the restaurant on an ongoing basis and take appropriate steps to ensure facilities meet standards, coordinate repairs where necessary General: • Ability to lift ~50lbs Job Schedule: Must be available to work various hours, days, and shifts, including holidays, nights, and weekends.

Job Description Gilt Bar, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000+/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Please apply directly to this ad.

Job DescriptionDescription Next is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods, garnishes and condiments to be used for service. This is a full-time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Chef de Partie predominantly works PM shifts, however, open availability is preferred. 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, • Follows prep and recipe lists precisely, • Follow directions accurately and efficiently provided by management., • Collaborates with BOH staff to ensure food quality and standards are met (Chefs must approve of all dishes prior to leaving the kitchen), • Keeping your station clean and delegate any malfunctions (coolers, sinks, equipment), • Stocktaking and ordering supplies for designated stations, • Improving prep methods and skills based on feedback from chefs, • Assistance in different areas in kitchen when required, • Delegate and oversee recipes and condiments prepared by Commis Chefs, • Offer help or assistance when preparing staff meal, • Prioritize standards when using product followed by FIFO, • 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 $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: Position Title: Sous Chef Department: Dining Services Exempt Status: Hourly / Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. QUALIFICATIONS: Ability to speak, read and comprehend the English language. Menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services Good communication skills (oral and written) Good inter-departmental communication and teamwork skills Knowledge preparation and line production communication to other line/prep/dish person/management staff Willingness to be available for any/all emergencies regarding the community. Familiarity with Microsoft Office Suite products High school diploma Culinary degree preferred. Minimum of three years restaurant/senior living or equivalent cooking experience Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands and walks frequently Handles food frequently Recognition/vision and mental processing Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

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 Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties and Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match

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

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. The Commercialization Chef for Tempo plays a key role in bridging the gap between culinary innovation and operational execution. This role ensures that recipes developed by our corporate R&D chefs can be successfully and consistently produced at scale within our manufacturing facilities. You'll work closely with both Production Executive Chefs and R&D teams to troubleshoot, refine, and support the commercialization of new Tempo recipes. Detailed Responsibilities Collaborate with R&D to Ensure Successful Recipe Execution and Culinary Quality Across Tempo Facilities: • Collaborate closely with R&D chefs to understand recipe concepts and requirements for scaling while maintaining taste, quality, and consistency, • Participate in R&D samplings, selection committee, and performance board and provide feedback to both R&D and production about improvement opportunities, • Identify and communicate opportunities to improve the commercialization and output quality of new and existing recipes, • Train and guide plant kitchen teams during new recipe implementation, • Provide ongoing support and guidance to production teams to facilitate continuous improvement in recipe execution and process efficiency, • Facilitate discussions with plant Executive Chefs to troubleshoot top Problem Ingredients and align on standardized procedures, • Travel to sites regularly and provide vacation and leave coverage for Executive Chefs, • Monitor recipe adherence and troubleshoot issues in real time, • Align with Production Executive Chefs to adapt SOPs and process flows as needed, • Review meal ratings weekly and assess areas for performance improvement, • Proactively identify opportunities for innovation and optimization to enhance product quality, efficiency, and cost-effectiveness., • Collaborate with cross-functional partners to share updates and ensure alignment, • Develop SOPs, training guides, and visual aids for new recipe rollouts Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • Culinary associate's degree required, • 6+ years' experience in a commissary kitchen and high-volume food preparation with 2+ years leadership experience, • Fluent in Microsoft Office and Google Suite applications, • Familiarity with USDA/FDA guidelines, • Skills in planning, organizing, prioritizing, and executing projects and activities, • Passion for helping people achieve their goals and improve themselves, • Knowledge of HACCP, FSMA, SQF, and USDA regulations More About UsPerks and Benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at . Home Chef offers the base salary range as posted below, with the exact offer depending on factors such as geographic location, experience, skills, and internal equity. While compensation is within the provided range, it is not typical for offers to be made at the upper end. In addition to base salary, Home Chef provides a comprehensive benefits package, including healthcare coverage, 401k match, and paid time off. Illinois Pay Range$85,000—$95,000 USD To view the California Applicant Notice click here

Job Description Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. We're looking for an Sous Chef to join our team! You will be responsible for building strong teams - through development, effective hiring, and engagement. You will also be accountable for a variety of venue business functions and execution of consistent and flawless culinary and operational standards. This may include but is not limited to scheduling, inventory management, ordering, managing (opening/closing) shifts and hiring. You must also develop your culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every Puttshack guest. We'd like for you to have: • 3+ years of prior restaurant, hotel, or entertainment management experience, • 2+ recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment, • Ability to manage a diverse work environment, • Bring your 'A' Game each and everyday, • Lead by example by demonstrating Puttshack Core Values, • Develop their team through coaching and purposeful feedback, • Drive Associate engagement and entrepreneurial spirit, • Promote safe operational standards for both Guest and Associate safety, • Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with, • Leverage business metrics and trends to drive performance and to maximize profit, • Forecast food consumption, • Monitor equipment for operational efficiency and safety, • Maintain food and labor costs to budgeted plan, • Our Purpose - To bring everyone in to play., • Our Vision - To be the universal answer to the question ‘Where should we get together?’, • Our Mission - To create lasting memories for people of all generations through a shared, world-class entertainment experience., • Our Values:, • Bring your 'A' game - We strive for excellence in everything we do., • Lead the Way - Our associates embrace and are inspired by change., • Own the Fun - We revel in our guests’ enjoyment., • Paid PTO, • Health insurance: medical, dental, and vision

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: SHURE - 5800 West Touhy Avenue, Niles, IL 60714. Note: online applications accepted only., • Schedule: Full time schedule. 6:00 am to 3:00 pm, days may vary. More details upon interview., • Pay Range: $21.00 per hour to $27.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1456995. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, 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 for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1456995 [[req_classification]]

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties and Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 82 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Banquet Sous Chef Engaging service, delicious cuisine and distinctive surroundings make every moment at Fairmont Chicago a truly memorable affair. Showcase your culinary skills and passion for quality as Sous Chef, where you will delight everyone with the exceptional fare you create. What is in it for you: • Competitive Salary, • Paid Time Off, • Medical, Dental, and Vision Insurance, • 401k Benefits, • Employee-access to discounted rates at Accor properties worldwide, • Support the Executive Chef in leading the daily operations of the banquet kitchens, • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues, • Lead and supervise the quality of the food offered, as well as coordinate production, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize wastage/spoilage and ensure storeroom requisitions are accurate, • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, • Follow and enforce all kitchen policies, procedures and service standards, • Follow and enforce all safety and sanitation policies when handling food and beverage, • Create unforgettable culinary experiences for our guestsQualifications Your experience and skills include: • Service focused personality is essential and previous leadership experience required, • Proven ability to build and maintain good relationships with all stakeholders, • Ability to work well under pressure in a fast paced environment, • Strong interpersonal and problem solving skills, • Communicate thoughts, actions and opportunities clearly with strong networking skills, • Ability to lead by example, believe in a strong team culture and set the scene for high performance, • Previous experience with a Union environment is an asset, • EcoSure Managers Certification and City of Chicago Managers Certification Additional Information Salary: Subject to experience and qualifications, salary range $65,000 - $75,000 per year Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Ready to Shape Culinary Excellence? Apply Now! All your information will be kept confidential according to EEO guidelines.

Job Description Location: University of Chicago • We are hiring immediately for a SOUS CHEF position., • Address: 5500 S University Ave. Chicago, IL 60637. Note: online applications accepted only., • Schedule: Full time; Must be willing to work evenings and weekends., • Requirement: Sous Chef experience required., • Pay Range: $25.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1449440. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

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 Description Come Join the Amada Leadership Team!We are built on a foundation of deeply rooted Spanish culture, cooking, and hospitality. As an established hospitality group that has cultivated a team of talented restaurant professionals committed to our passion for Spanish inspired hospitality. Amada invites you to be a part of a dedicated team. Come grow with us.We understand that people are our greatest strength. We strive to attract and hire the best and brightest hospitality and culinary professionals. We welcome you to take a look at our current opportunities and learn what Spanish Inspired Hospitality is all about!Knowledge and Skill Requirements: • Minimum 3 years culinary leadership experience, preferably in a high profile, culinary driven environment., • Superior culinary skills with a proven track record as a chef and leader., • Proven ability to deliver superior operational performance., • Strong oral and written communication skills., • Oversee daily kitchen operations, ensuring high standards of food preparation and service., • Manage inventory and control food costs to maintain profitability., • Lead and train kitchen staff, fostering a collaborative and efficient work environment., • Ensure compliance with health and safety regulations in all food service areas., • Coordinate catering services for special events, ensuring exceptional dining experiences.Training:Our managers complete a 6-week training program. You will participate in a hands-on rotational training program, giving you experience working with our first-class culinary and service professionals. The training is intense, and the education is invaluable!Benefits:, • Health, dental and vision, • Life insurance, • Short- & long-term disability, • Paid time off, • 401K eligibility after 90 days with a company match.

Job Description Position: Restaurant Chef de Cuisine Location: Florida Pan Handle Company: Marvin Love and Associates Marvin Love and Associates is seeking an exceptional Restaurant Chef de Cuisine to lead our culinary team at a prestigious dining establishment located in the Panhandle of FL. As the Chef de Cuisine, you will be responsible for the overall culinary direction of the restaurant, crafting innovative menus that reflect both modern and traditional influences while utilizing high-quality, locally sourced ingredients. This role provides an excellent opportunity to make a significant impact on our guests' dining experiences and establish the restaurant as a top culinary destination. Responsibilities: • Menu Development: Design and implement a creative and seasonal menu that captures the essence of our culinary philosophy, while considering guest preferences and dietary restrictions., • Team Leadership: Lead and mentor kitchen staff, fostering a collaborative and positive work environment. Oversee training, scheduling, and performance evaluations for all kitchen employees., • Quality Control: Ensure that all food served meets the highest standards of quality and presentation. Conduct regular inspections of food preparation and cooking processes, addressing any inconsistencies promptly., • Kitchen Management: Manage all aspects of kitchen operations, including inventory control, ordering supplies, and maintaining a clean and organized workspace. Ensure compliance with health and safety regulations., • Guest Interaction: Engage with guests to receive and respond to feedback about menu items. Participate in special events, tastings, and promotions to enhance the guest experience., • Cost Control: Monitor food costs and labor expenses, developing strategies to improve profitability while maintaining quality standards. Qualifications: • Proven experience as a Chef de Cuisine or Executive Chef in a high-end restaurant, hotel, or similar environment., • Culinary degree or relevant certification is preferred., • Strong leadership skills with the ability to motivate and develop a diverse team., • Extensive knowledge of various cooking techniques and culinary trends., • Exceptional communication and interpersonal skills., • Demonstrated ability to develop menus that highlight creativity and seasonal ingredients., • Financial acumen to manage food costs and inventory effectively., • $95k, 20% Bonus, relocation, and Temp Housing, • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off (Vacation, Sick & Public Holidays), • Family Leave (Maternity, Paternity), • Short Term & Long Term Disability, • Training & Development, • Wellness Resources

Job Description Armitage Alehouse, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000k+/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Please apply directly to this ad.

Job Description Bavette's Bar & Boeuf, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($75,000k+/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 3 years working in a fast-paced, full-service restaurant. * 2 years of experience as a Sous Chef or other kitchen leadership position. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis. * Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Please apply directly to this ad.

Job DescriptionDescription: Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service. Essential Functions of your Role: • Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision., • Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations., • Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service., • Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production., • Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards., • Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests., • Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance., • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers., • Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign in/out times without rounding., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support the Production Kitchen: Assist in kitchen production as needed based on business demands., • Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary., • Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required., • Sign Out: Complete your shift by signing out at your scheduled departure time., • High school diploma or equivalent required., • Culinary Arts degree or advanced culinary certification is preferred., • Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions., • Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service., • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Strong organizational skills with exceptional attention to detail., • Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices., • 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 and/or move up to 60 lbs., • 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. 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 Event Chef – March 2025 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.

By joining our team, you’ll be part of our life-changing Mission and Vision. You’ll work in a truly inclusive environment where diversity and equity are championed through words and actions. You’ll contribute to an innovative culture that is second to none, one that embraces curiosity, discovery and compassion. You’ll play a role in something that’s never been done before as we integrate science and clinical care to help patients achieve better, faster outcomes — as we Advance Human Ability, together. Job Description Summary The Food Service Shift Supervisor will lead kitchen staff while ensuring the safety of patients, employees, staff and visitors in accordance with established recipes, menus, and food safety guidelines. Will be responsible for the overall direction, coordination, and evaluation of the food service and patient services team, including training employees and planning, assigning, and directing work. The Food Service Shift Supervisor will consistently demonstrate support of the Shirley Ryan Abilitylab statement of Vision, Mission and Core Values by striving for excellence, contributing to the team efforts and showing respect and compassion for patients and their families, fellow employees, and all others with whom there is contact at or in the interest of the institute. The Food Service Shift Supervisor will demonstrate Shirley Ryan Abilitylab Core Attributes: Communication, Accountability, Flexibility/Adaptability, Judgment/Problem Solving, Customer Service and Shirley Ryan Abilitylab Values (Hope, Compassion, Discovery, Collaboration, and Commitment to Excellence) while fulfilling job duties. Job Description The Food Service Shift Supervisor will: Directs the activities of Food Service staff during a specific shift and oversee that assigned job expectations are completed while policy and procedure is maintained. Coordinates patient meal service through the patient services program. Provides training and creates work schedules to ensure units are properly staffed to provide service. Evaluates the performance of workers, completes shadow reports, gives positive and constructive feedback as needed Prepares quality assurance reports for management and ensure their unit meets the expectations for quality, productivity and safety. Acts as a mentor, develop employees and encourage workers to set goals and strive for advancement within the organization. Oversees organization of catering events, as well as day to day activities, processing orders, payments and working with outside vendors to obtain supplies as necessary. Oversees systems and processes to ensure that the strategic and operational objectives of the patient service are accomplished. Supervises Catering Associates and acts as the supervisor on duty to provide alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections. Interacts with nursing and evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate. Maintains cash handling processes and procedures. Performs other tasks as may be assigned in the best interest of the Shirley Ryan AbilityLab. . Reporting Relationships: Reports directly to the Food and Nutrition Services Director. Knowledge, Skills & Abilities Required: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence; Ability to speak effectively before small groups of customers or associates of organization. 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. Adheres to facility confidentiality and patient's rights policy as outlined in HIPAA policies and procedures. Complies with regulatory agency standards, including federal, state, and JCAHO. Follows HACCP guidelines to ensure quality and safety of food supply. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; to compute rate, ratio, and percent and interpret bar graphs. Working Conditions: Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually moderate. Frequently required to talk or hear. Frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms Occasionally required to climb or balance, stoop, kneel, crouch, or crawl and taste or smell. Occasionally lift and/or move up to 50 pounds. Pay and Benefits*: Pay Range: $16.60 per hour- $26.14 per hour Benefits: Shirley Ryan AbilityLab offers a comprehensive benefits program that is competitive with our industry peers in our geographic locations: *Benefits and benefits’ eligibility can vary by position. Actual compensation will vary based on applicant’s experience and qualifications, as well as internal equity. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Equal Employment Opportunity ShirleyRyan AbilityLab is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected Veteran status, age, or any other characteristic protected by law.

Ever Restaurant, led by three-Michelin-starred Chef Curtis Duffy, is seeking dedicated individuals to join our Front of House team.We are currently hiring for a .The Food Runner plays a vital role on our team, ensuring each dish is delivered from the kitchen with precision, timeliness, and

Full Time Sous Chef ($75,000+/year + Bonus Structure) to join our team!. Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

Job DescriptionJoin us! Come to work with Purpose. We are a passionate team of social change-makers, diverse thinkers, and problem solvers. Our purpose is to provide the best possible services that ensure full access to quality living and spread the power of inclusivity. We serve over 7,000 people with disabilities, behavioral health challenges, and those who are Deaf, Deafblind, and Hard of Hearing. If you don’t want just any job—if you want to work where you can create truly transformational change—then Anixter is the place for you. Take a look at the job description to learn more! Full Time & Part Time Positions Available: (3PM to 11PM) (2PM to 10PM) (11PM to 9AM) (Weekends Only 7AM to 3PM & 3PM to 11PM) SUMMARYProvide direct support to clients in either residential setting or day programming to enhance quality of life, promote independence, and foster community access. Working hours are dependent upon program needs. Position may have rotating shifts that include weekdays, weekends, and overnights.ESSENTIAL DUTIES • Engage and assist clients with completing all daily living activities, including personal, medical, community, hygiene, financial, recreation and general safety., • Administer medications and document all related activities in accordance with related Medication Policies and Procedures., • Complete and/or assist all housekeeping tasks including cleaning bathrooms, kitchen, and client rooms; washing dishes/ doing laundry; dusting surfaces; cleaning refrigerator/stove, and all other duties assigned by manager(s) and director., • Report and document issues with clients regarding overall heath, medication, dental and mental health concerns to manager(s) and/or the agency nurse., • Implements dynamic, person-centered client programming across multiple domains, including but not limited to independent living skills, social/emotional development, communication, problem-solving, vocational development, and safety., • Assists in planning and directly implementing ongoing community-based activities for all clients, in accordance with individual client goals and preferences., • Ensures timely completion of all client paperwork., • Ensures adherence to all mandated reporter, OIG guidelines, and DHS guidelines., • Implements positive and proactive behavior management techniques and interventions as identified in clients’ behavior intervention plans., • Collaborates with co-workers (shift-to-shift) and/or manager(s) regarding clients’ needs and concerns daily., • Maintains a neat, orderly, and safe work environment., • Participates in all required on- and off-site training upon hire and as routinely required., • Maintains professional communication with co-workers and manager(s) as well as clients’ parents/guardians, employers, staff, and other stakeholders, as needed., • Maintain agency mandated crisis intervention and other related trainings deemed mandatory or relevant by Anixter Center., • Provide transportation in agency vehicle and attend client health care appointments, if necessary., • Be flexible and able to change tasks if needed, including working as day program staff, 1:1 staff, or house staff., • Performs all other duties as assigned.REQUIREMENTS Skills/Abilities • Demonstrated proficiency in reading, writing, and comprehending English including the ability to pass a literacy test., • Ability to multi-task in a high stress environment., • Ability to interact with diverse personalities, including, but not limited to, clients, parents/guardians, staff, employers, funding representatives, etc., • Ability to participate in and meet all Department of Human Services and related training requirements., • Ability to perform all functions necessary to obtain agency required crisis intervention certification., • Ability to promote and adhere to agency values., • A commitment to a diverse, inclusive, and equitable work environmentEducation/Experience:, • High school diploma or GED required., • Associates or bachelor’s degree in related field preferred., • DSP certified preferred; must be able to obtain DSP certification within six months of employment (provided by agency)., • CPR/AED and First Aid certification; must be able to obtain certification within six months of employment (provided by agency)., • ASL (American Sign Language) skills preferred or willing to learn. Vehicle/Transportation Requirements:, • Valid driver’s license required., • Must meet all requirements to drive agency vehicles., • Capable of navigating the use of public transportation system (CTA/RTA/Metra).

Attention culinary students and ambitious cooks! S.Chef Stephen Gillanders’ highly acclaimed restaurant in the .Belden-Stratford building in Lincoln Park.Primary responsibiilties include (but are not limited to):.Communicate with manager(s) and kitchen staff.Assist with stocking

Gilt Bar is looking for a dedicated and experienced Full Time Executive Chef ($100,000k+/year + Bonus Structure) to join our team!. Executive Chef or other senior-level kitchen leadership position.

The Kerryman is an award winning Irish restaurant located in River North and we are looking for a line cook to join our team.The kitchen is led by Chef Damo Moloney who has been in charge of the culinary program at The Kerryman for over 20 years.He is looking for a fun, friendly and experienced line

Trivoli Tavern is looking for a dedicated and experienced Full Time Sous Chef ($65,000-$80,000/year + Bonus Structure) to join our team!. Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to man

Head Chef or Sous Chef); Thai or Asian cuisine experience is a plus but not required. We’re looking for a Chef / Kitchen Manager who’s excited to grow with us.

Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share. Supervise kitchen employees and delegate tasks as need

Ensure that production and packaging is completed according to The Goddess quality standards and in a timely fashion. PASTRY PRODUCTION/PACKAGING STAFF. The Goddess and Grocer catering kitchen is looking for experienced pastry production and packaging staff for day and night shifts.

This role supports station chefs, maintains cleanliness, and contributes to the overall efficiency and success of the kitchen. Work under the direction of chefs to complete daily assigned tasks. Follow prep lists and recipes in collaboration with the station’s Chef de Partie.

Job Title: Kitchen Manager – Café.Café Owner / General Manager.We are looking for a reliable and hands-on.This role involves overseeing food preparation, maintaining kitchen cleanliness, managing staff schedules, and ensuring that food quality and safety standards are consistentl

You will support and learn from the existing Chef, with the goal of one day being the head Chef at one of our locations. Our 8 unit Restaurant Group is looking for excited, aggressive, inspired, eager, hard working individuals, to fill positions for Sous Chefs and Kitchen Managers in our organizatio

Job Description Truth be Told, our restaurant located inside The Study at University of Chicago, is currently seeking Line Cook to provide genuine hospitality and the highest quality of service to our guests. The ideal candidate is an ambitious and motivated culinary professional that will work with the chef team to produce high quality products consistently. Our caring and attentive associates reinforce our principal belief that guest service is our highest priority. We have opportunities for energetic, service-oriented individuals who are experienced in providing efficient service and memorable experiences. Responsibilities • Provide the highest and most efficient level of hospitality and customer service expected by our guests., • Under the direction of Management, follow recipes, directions, and cook menu items in cooperation within a team environment., • Complete the setup and breakdown of a section, including detailed cleaning of the work area and surrounding areas., • Maintain the food quality to the Chef’s standards; ensure a consistent product each time., • Explain menu items to Front of House team members, understand allergy concerns, and answer general inquiries., • Maintain accurate knowledge of all menu items., • Be a team player, assist others when and where necessary to ensure a seamless guest experience., • Positively communicate and interact with all hotel departments., • Maintain a safe and clean work and kitchen environment, always., • Performs other duties if required and as assigned, as stated above may not be inclusive of every task needed to achieve results. Fundamentals • Strong desire to continually learn and the ability to maintain a courteous demeanor., • Education: High school diploma or general education degree (GED)., • Experience: 2+ years experience in a fine dining or upscale casual environment., • Must have breakfast experience., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Flexibility to work any shift, including evenings, weekends, and holidays., • Excellent verbal and written interpersonal communication skills., • Proficiency in English required. A second language is desirable., • Strong organizational skills, including follow-up, time management, ability to multi-task and manage multiple priorities in a fast-paced environment., • Ability to positively communicate and interact with all hotel departments., • Ability to grasp, lift and or carry, or otherwise, move goods weighing a maximum of 50 lbs., • Study Hotels is a drug-free workplace. Pre-employment drug test and background check required. About Us The Study at University of Chicago, the third property of the Study Hotels brand, is located on the Midway Plaisance in Chicago, Illinois. The 167-room hotel features a full array of suites, including our signature Study accommodations, a 100 seat Restaurant/Tavern, 4,700 SF of banquet/meeting space including a 2,500 SF Winter Garden, specifically designed for social events, a state of the art fitness center. The hotel offers discovery and connection areas for purposeful guest interaction, including active gallery space, cultural programming, and unique touches such as custom writing desks complete with postcards to encourage guests to connect with family and friends - postage free. Guest rooms and public spaces are filled with natural light with a bright, uplifting palette of textures and natural materials, reflective of contemporary residential living. Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Study Hotels is an Equal Opportunity Employer and does not discriminate based on age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local la Powered by JazzHR BOrVJn1A7P

Job Description Thomas Cuisine is hiring a Full-Time or Part-Time Kitchen Assistant Part-Time 2 PM-7:30 PM OR Full-Time 11 AM -7:30 PM Days of the week will vary. Weekend and Holiday Rotations to be included. A Kitchen Assistant in an eating recovery center supports meal service and kitchen operations to ensure a safe, clean, and supportive environment. Duties typically include: * Assisting with food preparation and portioning meals according to dietary guidelines. * Maintaining cleanliness and sanitation of kitchen, dining, and storage areas. * Washing dishes, utensils, and kitchen equipment. * Receiving and storing food deliveries properly. * Supporting staff in serving meals and ensuring residents’ needs are met. . Compensation: * Starting at $18.00 – $19.00 per hour, based on experience. Weekend and Holiday shifts will be included in the schedule Who you are and what you will do: • Previous cooking / culinary experience; preferred, however, we will train the right attitude!, • Possess a friendly outgoing demeanor, work well with customers as well as associates., • Follow café guidelines concerning guest services, food, and physical safety, equipment/space cleaning requirements at all times., • Prepare food items, ensuring consistency and compliance with the Cafe's recipes, portioning, cooking, and waste control guidelines., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Great work/life balance, • Scratch based food preparation, preferred, • Joining a tenured and experienced culinary team, • Chef-driven concepts and progressive training, • Professional kitchen environment experience, • MUST be 18+ years of age REAL Food | Genuine Service | Enduring Relationships

Job DescriptionLittle Beet Table LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy. At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free). LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry. Job Description – Line Cook We are looking for seasoned line cooks who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure. Essential Duties and Responsibilities: Executing menu items from start to finish including preparation of ingredients, butchery of proteins, cooking and plating of menu items. Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas. Personal Characteristics: Positivity- “Have fun”, “make it happen” attitude Hospitality- Doing all that can be done for others- and more than in expected. Integrity- Being reliable. Doing the right things always, using sound judgment. Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details. Skills & Requirements: • At least 2 years of related experience required in high volume restaurants, • General knife handling, basic kitchen etiquette, food safety & sanitation knowledge., • Able to take constructive criticism, learn quickly and constantly improve., • Ability to communicate clearly and professionally with colleagues Benefits: Growth potential and the chance to be part of growing dynamic restaurant group. Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals. Pay Rate: Competitive, based on experience

Job DescriptionDescription: Paramount Events, 2744 W Roscoe Street, Chicago 60618 Position Overview Paramount Events are seeking a dependable and detail-oriented Catering Prep Cook to join our commissary kitchen team. The Prep Cook will assist in the preparation of ingredients and components for off-premise catered events, ensuring that all food items are prepped, portioned, and ready for final cooking or assembly. This role is essential to maintaining efficiency and consistency in our catering operations. Key Responsibilities • Wash, peel, chop, slice, and portion ingredients as directed by the Executive Chef or Sous Chef., • Assist with the preparation of sauces, dressings, marinades, and other components for catered menu items., • Properly label, store, and organize prepped ingredients to maintain freshness and food safety., • Follow standardized recipes and production sheets to ensure accurate preparation., • Maintain cleanliness and organization of prep stations, kitchen equipment, and storage areas., • Assist with packing food and supplies for transport to event venues., • Follow all food safety, sanitation, and hygiene standards in compliance with health regulations., • Support the culinary team with any additional tasks required to meet production deadlines.Requirements: Qualifications • Previous experience as a Prep Cook, Kitchen Assistant, or similar role preferred., • Basic knowledge of kitchen equipment, knife handling, and food safety practices., • Ability to work quickly and efficiently in a high-volume, fast-paced environment., • Strong teamwork and communication skills. · Morning (04:00 am - 12:00 pm) • 4 days, • Flexible schedule needed, some weekends required, • Must have 2 years of high end, high-volume line/prep experience., • Must have Food Handlers Certification, • Bilingual candidates preferred · Ability to stand for long periods and perform repetitive tasks. · Must be able to lift up to 40 lbs and handle large containers or trays. · Comfortable working in hot, cold, and humid kitchen environments.

Job Description Morrison Living is hiring immediately for full time COOK positions. • Location: Cantata Life Service - 870 West 31st Street, Brookfield, IL 60513., • Schedule: Full time schedule. 11:00 am to 7:00 pm, days may vary; rotating weekends. More details upon interview., • Requirement: Previous culinary experience is preferred., • Perks: Free shift meals, no late nights, paid training, and a chef coat!, • Pay Range: $18.50 per hour to $21.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! 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., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living 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. 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 Living maintains a drug-free workplace.

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 Report to: Sous Chef and Executive Chef 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 3. Sanitation Certificate., 4. 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 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 • We are hiring immediately for a part time COOK position., • Location: UChicago Advent Health Hinsdale - 120 North Oak Street, Hinsdale, IL 60521. Note: online applications accepted only., • Schedule: Part time schedule. Days and hours may vary. More details upon interview., • Requirement: Previous food service experience in a healthcare setting is preferred. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. 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., • 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 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. 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 Description • We are hiring immediately for full time COOK positions., • Location: Advent Health La Grange - 5101 Willow Springs Road, La Grange, IL 60525. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview., • Requirement: 2 to 3 years of previous retail cooking experience required., • Perks: Free uniforms, free safety shoes, employee discount on meals, earned paid time off, 401k, and benefits! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. 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., • 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 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. 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 Description Position Title: Cook I Department: Culinary Reports to: Sous Chef / Executive Chef Date Written/Revised: August 2020 FLSA Designation: Non-exempt 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 particular 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 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 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 mustbe projected at all times.