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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 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 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 Position Summary Plan, prepare and present menu items during service of the cafeteria to the standards set by chef/manager. Prepare production lists for staff of items needed for execution of menus. Assist and lead in the day-to-day operations of the kitchen with staff. Sous Chef I Requirements: Associate’s degree in Culinary Arts or equivalent work experience Minimum of five years Lead / Line Cook Experience, with preference to supervisory experience Responsible for meeting and maintaining state and local certification requirements (Food Handler certification) Basic computer skills Ability to read and speak Spanish Sous Chef I Full Time Benefits: Medical, Dental & Vision 401k PTO Paid Unused Sick Time (8) Company Paid Holidays Shoes for Crews $40.00 Annual Credit Free Meals Paid training 2 Guaranteed Raises a Year Life & AD&D Insurance Career Path Growth and more! There are full-time and part-time positions available. For more information about Quest Food Management Services, please visit our website at . Quest Food Management Services is an Equal Employment Opportunity Employer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #questfood

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 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 Description Position Title: Sous Chef Pay 12 Reports To: Salary: $70,000 - $75,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Sous Chef, you’ll play a vital leadership role in a full-scratch kitchen serving a fast-paced, high-profile corporate catering account. Working alongside the Executive Chef, you’ll help shape daily menus, execute premium catering events, and lead culinary innovation with a focus on quality, creativity, and service excellence. This is a Monday–Friday position with paid holidays, offering stability, work-life balance, and unlimited growth potential within a company that values entrepreneurial spirit and forward-thinking culinary talent. Key Responsibilities: * Support the Executive Chef in managing food and labor costs while maintaining high operational standards * Assist in planning and developing seasonal and client-specific menus * Lead the preparation and execution of high-end catering events, ensuring quality and presentation standards are met * Roll out new culinary programs in collaboration with our marketing and culinary innovation teams * Supervise and train hourly kitchen staff, fostering a positive, productive work environment * Uphold all sanitation, safety, and food quality standards in compliance with company and regulatory guidelines Preferred Qualifications: * Associate’s degree in Culinary Arts or equivalent hands-on experience * 2+ years of progressive culinary or kitchen management experience * Experience in catering and high-volume, complex foodservice operations * Strong knowledge of culinary trends, scratch cooking, batch production, food cost controls, and presentation standards * Proficiency in Microsoft Office Suite, Outlook, and basic internet tools * ServSafe certification preferred * Strong leadership, communication, and problem-solving skills * Commitment to client satisfaction and continuous improvement What We Offer: * Monday–Friday schedule with occasional evening/weekend events * Paid holidays * Full-scratch, chef-driven kitchen focused on innovation and quality * Exposure to high-end catering and corporate dining environments * Career path with unlimited growth opportunities across a nationwide hospitality organization Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. 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. Req ID: 1445338 Restaurant Associates Michael Abbey [[req_classification]]

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 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.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job 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: 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 Alinea is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods & garnishes to be used for service. This is a full time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Chef de Partie predominantly works PM shifts, however, open availability is preferred. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Works under the direction of chefs to complete assigned daily tasks., • Follows prep and recipe lists precisely., • Follow directions accurately and efficiently provided by management., • Oversees their designated station and holds responsibility for all items produced., • Collaborates with BOH staff to ensure food quality and standards are met, • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management., • Stocktaking and ordering supplies for designated stations, • Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs, • Taking initiative to assist in various kitchen areas as necessary or when the need arises, • Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process, • Oversee staff meal production from assigned station with quality and intention, • Prioritize standards when using product following FIFO, • Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature., • Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication., • Follows safety and emergency procedures to protect staff, guests and property, • Maintains thorough understanding of industry and stays abreast of industry trends, • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment, • Performs other duties as assigned by supervisor/manager Requirements • Demonstrate an unparalleled commitment to your work, • 1 or more years experience as a commis, chef, or related experience, • Ability to work in a fast-paced, chef-driven environment, • Ability to work collaboratively as part of a team, • Ability to take direction well and pivot priorities quickly and efficiently, • Thinks clearly, quickly, and maintains concentration during high pressure situations Physical Requirements • Must be able to work on your feet for at least 8 hours, • Must be able to move, pull or lift at least 35 pounds, • Must be able to climb stairs multiple times per shift Benefits • Competitive hourly wage at $21.50 - $22.00/hour, • Medical, vision, dental and life benefits available on the 1st month following full-time employment, • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years, • Paid time off, • 401(K) with a company match of up to 4% of deferred earnings, • CTA/Ventra discount available after 1 month of full-time employment, • Employee Dining Discount, 20% to any Alinea Group restaurant, • Referral Bonus Program available The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. We use E-Verify.

Job Description Location: DePaul University • We are hiring immediately for a full time CHEF position., • Address: DePaul University - 2250 North Sheffield Suite 140, Chicago, IL 60614. Note: online applications accepted only., • Schedule: Full time schedule. Tuesday - Saturday. hours may vary. More details upon interview., • Requirement: Must have a minimum of 5 years of runnng a kitchen and team experience., • Pay Range: $30.00 per hour to $32.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1449734. 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: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • 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 ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. 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 Hogsalt is seeking a Full Time Restaurant Maintenance Technician/ Handyman to support our current restaurants in Chicago. Benefits: * Medical insurance * 401(k) * Life insurance * Bonus opportunities * Vision insurance * Paid time off * Sick pay * Dining benefits * Dental Insurance * Training reimbursement * On-the-job training Experience & Qualifications: * Strong carpentry experience preferred * Minimum of 5-6 years in-field experience with commercial maintenance * Knowledge of kitchen equipment is preferred * Individuals with hotel maintenance experience encouraged to apply * Must have a valid driver's license * Must be able to provide a reliable vehicle * Hogsalt covers on-duty parking expenses * Compensation for travel mileage Shift and Schedule: * Must be available to work up to 40 hours per week * Available to work one weekend day per week * 8-hour workday from 6am- 2pm is typical Job Responsibilities: * Perform repairs in the following areas. Some familiarity with associated manufacturers is preferred • Carpentry - Millwork and Furniture repair Plumbing - Toto, Crown, Everpure, T&S * Electrical - Siemens, Square D, Eaton * Kitchen equipment - Rational, Jade, Pitco, Southbend * Drywall install and finishing * Works cleanly with Silicone and Caulk * Painting * General restaurant maintenance * Respond to maintenance requests from restaurants in a timely fashion * Perform regular property inspections * Work well independently and on a team * Advise restaurant managers on technical engineering issues * Report to Facilities Director and Facilities Manager 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! #handyman #carpenter #hospitalitymaintenance #hospitalityconstruction #maintenance Hogsalt está buscando Un Técnico/Reparador de mantenimiento de restaurantes a tiempo completo para apoyar a nuestros restaurantes actuales en Chicago. El candidato debe sentirse cómodo con la comunicación verbal y escrita en inglés.. Beneficios: * Seguro médico * 401(k) * Seguro de vida * Oportunidades de bonificación * Seguro de visión * Tiempo libre remunerado * Paga por enfermedad * Beneficios gastronómicos * Seguro dental * Reembolso de formación * Prácticas de formación Experiencia y calificaciones: * Se prefiere una sólida experiencia en carpintería. * Mínimo de 5 a 6 años de experiencia en el campo con mantenimiento comercial. * Se valora tener conocimientos de equipamiento de cocina. * Se anima a las personas con experiencia en mantenimiento de hoteles a postularse. * Debe tener una licencia de conducir valida * Debe poder proporcionar un vehículo confiable. * Hogsalt cubre los gastos de estacionamiento de servicio * Compensación por kilometraje de viaje Turno y Horario: * Debe estar disponible para trabajar hasta 40 horas por semana. * Disponible para trabajar un día de fin de semana por semana. * La jornada laboral típica de 8 horas, de 6 a.m. a 2 p.m. Responsabilidades laborales: * Realice reparaciones en las siguientes áreas. Se prefiere cierta familiaridad con los fabricantes asociados. * Carpintería - Reparación de carpintería y muebles. * Plomería - Toto, Crown, Everpure, T&S * Electricidad - Siemens, Square D, Eaton * Equipos de cocina: Rational, Jade, Pitco, Southbend * Instalación y acabado de paneles de yeso * Funciona limpiamente con silicona y masilla. * Cuadro * Mantenimiento general de restaurantes * Responder a las solicitudes de mantenimiento de los restaurantes de manera oportuna. * Realizar inspecciones periódicas de la propiedad. * Trabajar bien de forma independiente y en equipo. * Asesorar a gerentes de restaurantes en temas de ingeniería técnica. * Reporte al Director de Instalaciones y Gerente de Instalaciones Hogsalt no es el típico grupo de restaurantes. Los huéspedes nos conocen por nuestros espacios de transporte y nuestras tarifas suntuosas, pero de lo que estamos más orgullosos es de la generosidad que brindamos a nuestros equipos. Nuestro equipo de servicio reinventa la hospitalidad con energía y sentido de diversión. Nuestro equipo culinario elabora platos clásicos con tanta habilidad que recordará por qué se convirtieron en clásicos. No importa cuál de nuestros más de 20 restaurantes visite, verá que somos una organización que hace felices a las personas, a nuestros invitados y a nosotros mismos. ¿LISTO PARA UNIRTE A NUESTRO EQUIPO? ¡Tu tiempo es valioso! ¡Aplica directamente a este anuncio! ¡Esperamos contar con su presencia!

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 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 Position Title: Sous Chef Reports To: Executive Chef Salary: $66,000 Other Forms of Compensation: CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace. Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave

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 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 • 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 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 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 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 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 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 83 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 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, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies, • Opportunity to develop your talent and grow within your property and across the world!, • Support the Executive Chef in leading the daily operations of the 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 the 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 $70,000 - $80,000 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 About North Park Founded in 1891, North Park University is a Christian university affiliated with the Evangelical Covenant Church of over 3,200 students from around the country and the world. North Park University is located in the Albany Park neighborhood of Chicago, one of the most ethnically diverse zip codes in the United States. It is nine miles from downtown Chicago. The North Park campus has often been referred to as an oasis in the heart of the city – a place where students from urban, rural, and suburban backgrounds alike can call home. And all of this within the major metropolitan backdrop of Chicago: one of the world’s largest and most diversified economies, renowned for its museums and music, and voted best large city in the U.S. for four years in a row by Condé Nast Traveler. Mission The mission of North Park University is to prepare students for lives of significance and service through education in the liberal arts, professional studies, and theology. Vision Building on our core institutional identity—Christian, city-centered, intercultural—our vision is to create a university of uncommon character and enduring excellence, where faith, learning, and service meet. Position Summary Performs general preventive maintenance and corrective repair of buildings, industrial systems and equipment. Working under close supervision, assists in monitoring building system operations and performance. Uses several trade skills such as carpentry, plumbing, electrical, painting, roofing, heating and cooling. Essential Responsibilities • Performs assigned day-to-day repairs, emergency and preventive maintenance. Performs other duties assigned to him by Management., • Reviews assigned work orders. Estimates time and materials needed to complete repair., • Assists with installation and modification of building equipment systems., • Assists with solving and repairs of buildings and installed systems to include plumbing systems, kitchen equipment, roofs, drains, shop, and HVAC., • Maintains lighting systems throughout the facility, cleaning fixtures and replacing bulbs and lamps., • Performs carpentry, furniture assembly and locksmith tasks as needed., • Responds quickly to emergency situations, summoning additional assistance as needed., • High school diploma or general education degree (GED) and a minimum of one year of related experience and/or training., • Ability to comprehend and interpret instructions, short correspondence, and memos and ask clarifying questions to ensure understanding. Ability to write routine reports and correspondence. Ability to respond to common inquiries or complaints from staff, co-workers, and/or supervisor., • Ability to understand and carry out general instructions and solve problems in standard situations. Requires basic analytical skills., • Uses personal computer and / or PDA for work order system, email and training. Basic skills with Microsoft Office Outlook. Physical requirements include stooping, standing, walking, climbing stairs / ladders and ability to lift / carry heavy loads of 50 lbs. or more. Salary Range: 55,000-60,000 Benefits • Medical, dental, and vision benefits., • Paid time off, sick time, holidays, typically closing the week between Christmas and New Year’s Day., • Matching retirement plan up to 10%, based on service years., • Tuition benefits for employees and dependents, • Access to Helwig Recreational Center, • Commuter benefits offered., • On-campus dining with reduced faculty and staff price, during the academic year. Required Background Check: Employment at North Park University is contingent on passing a background check. Only final candidates who are extended an offer of employment will undergo a background check.

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 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, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies, • Opportunity to develop your talent and grow within your property and across the world!, • Support the Executive Chef in leading the daily operations of the 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 the 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 $70,000 - $85,000 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 DescriptionBenefits: • Free uniforms, • Opportunity for advancement, • Paid time off Job Summary: Green Kitchen Concepts is seeking a reliable and detail-oriented Facilities & Fleet Maintenance Associate to support our operations. This role is essential in maintaining a clean, organized, and efficient work environment, both in the shop and across our fleet of service vehicles. If youre proactive, take pride and ownership in your work, and enjoy a hands-on role, wed love to hear from you. Key Responsibilities: • Maintain a clean and organized shop environment., • Sweep and mop shop floors regularly., • Clean and sanitize bathrooms, the breakroom, and office space., • Monitor inventory and order supplies as needed., • Clean and detail the interior and exterior of fleet vehicles., • Safely operate a forklift to unload deliveries., • Organize supplies and equipment for easy access., • Load and unload equipment from company vehicles for service technicians., • Assist with general upkeep and daily operations as needed., • Assist technicians as they return from routes with offloading equipment and transferring oil. Qualifications: • High school diploma or equivalent preferred., • Valid drivers license required., • Previous experience in a similar role is a plus., • Forklift operation experience (certification preferred or willingness to obtain)., • Strong organizational skills and attention to detail., • Team first mentality., • Ability to lift and move up to 50 lbs., • Reliable, punctual, and self-motivated., • Able to work independently and as part of a team. Nice to Haves: • Mechanically inclined: able to repair vacuums and learn basic repairs on more complex equipment., • Comfortable performing minor vehicle maintenance (e.g., changing headlights, air filters, etc.)., • Familiarity with tools and basic mechanical troubleshooting.

Job Description We are seeking a self motivated, enthusiastic, Front of House Managers “ Assistant General Manager” - “Bar Manager” - FOH Service Manager to take us to the next level. Kitchen + Kocktails is an urban-chic restaurant dining experience, serving creative cocktails & generous comfort-food dishes in a popular, classy venue. Check us out: We're looking for FOH Managers for our highly successful and growing restaurant! Responsibilities: • Service the guest first and foremost and ensure that the front of the house is running efficiently, and in compliance with all company policies and procedures., • Creates relationships with guests and is easily identified as the manager., • Demonstrated ability to handle guest complaints and avoids escalation., • Maintain appropriate staff levels, hiring the right people, train continuously, and work to improve restaurant operations., • Manage individual restaurant expenses ensuring budgetary compliance and seeks out cost saving opportunities and initiatives., • Coaches in the moment and consistently holds staff accountable., • Develop/streamline restaurant processes in partnership with the General Manager, and Executive Chef., • Manage payroll hours to budgeted payroll percentage., • High school diploma or equivalent, some college preferred. Formal Hospitality coursework a plus., • Minimum 5+ years hospitality experience, • Minimum 3+ years Restaurant Management / Leadership experience, • Must have current food handler’s card and alcohol service certification as required by federal/state/local law., • Familiarity with Open Table reservation system, and Toast POS preferred., • Computer based skills - Windows and Microsoft Office based management reporting, Point of Sale System, Internet/Intranet, and Outlook e-mail., • A buttoned-up professional appearance., • Excellent verbal communication skills. Please : Text 831-521-6744 prior to coming on site / please forward your resume prior to coming on site for a walk in interview : Mr. Tyler Castro - Beverage Director We offer competitive compensation based on experience. This is a full-time position with opportunities for career growth within our organization. If you are passionate about the restaurant industry and have the skills necessary to excel in this role, we encourage you to apply. We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Company DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Story\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion.\r\n\r\nOur Committment\r\nWe are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate.\r\n\r\nJoin Us\r\nWe invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table.\r\n\r\nVisit our website:

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

Job Description Trivoli Tavern, a part of Hogsalt, is looking for a dedicated and experienced Full Time Sous Chef ($70,000-$80,000/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 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 Banquet Sous Chef Location: Downtown Chicago Salary: $90K - $110K ++ Job Summary We are seeking a skilled and dynamic Banquet Sous Chef to join our culinary team. This role is pivotal in supporting the Executive Chef in orchestrating the seamless planning, preparation, and execution of exquisite banquet events. The ideal candidate will bring both expertise in high-volume cooking and the ability to lead kitchen staff effectively, ensuring that every dish meets the highest standards of quality and presentation. 75% of your time will be spent in banquets and 25% A la Carte. Key Responsibilities • Menu Planning and Execution, • Assist the Executive Chef in designing creative and well-balanced banquet menus tailored to client needs and event themes. Oversee the preparation and presentation of dishes, ensuring consistency and excellence., • Staff Supervision and Training, • Guide, mentor, and supervise kitchen staff, fostering a cohesive and efficient team environment. Provide clear direction and training on techniques, recipes, and safety protocols., • Food Quality and Safety, • Monitor all food preparation to ensure compliance with health and safety standards, including food safety regulations and industry best practices. Conduct regular quality control checks to maintain superior standards., • Inventory and Cost Management, • Manage inventory levels for banquet operations, including procurement and storage. Work closely with the Executive Chef to control food costs and minimize waste, while ensuring all necessary supplies are available., • Kitchen Organization, • Maintain a clean, well-organized, and efficient kitchen environment, adhering to all sanitary standards. Ensure proper maintenance of kitchen equipment and tools for optimal performance. Qualifications • Education and Experience, • Culinary degree or formal training from a recognized institution or proven experience in banquet or high-volume cooking, with a minimum of 3-5 years in a leadership or supervisory role within a professional kitchen., • Skills and Attributes, • Strong organizational and multitasking abilities to manage high-pressure, fast-paced environments., • Expertise in food preparation techniques and menu development for large-scale events., • Demonstrated leadership and communication skills, with the ability to motivate and direct team members., • Comprehensive knowledge of food safety regulations and guidelines, including HACCP protocols., • Certifications, • ServSafe or equivalent food safety certification is required. If interested in this position, please send your resume immediately to

Job DescriptionDescription: A Part-time Maintenance Assistant is Needed at Bryn Mawr Care, a Specialized Mental Health Rehabilitation Facility located in the Edgewater/Uptown area with easy access to the Red Line and Sheridan Road buses. This is a Union position requiring Union dues and does come with competitive benefits. The hourly rate for this position is $18.00. The position is Part-time, 2 days a week day shift and you'll need to work every other weekend. Responsibilities Include but are not limited to: • Assist in maintaining and documenting the schedule of hot water checks in consumers' rooms, baths, showers and all general hot water sources at the facility., • Assist in assuring the proper maintenance and running condition of all electricity and plumbing in the entire facility including the kitchen, laundry room, and common areas., • Assuring the proper maintenance and running condition of all equipment such as kitchen and laundry appliances; call station systems; air handlers; HVAC; boilers; sump pumps; emergency generators and elevators., • Provide assistance to the Maintenance Director regarding inspections of safety systems, • Perform repairs, painting as needed, • Assist in supervising construction, renovation and remodeling, • Implement any plan of correction as required by State & Federal agencies., • High school diploma, • Basic knowledge of plumbing, electricity, HVAC (licensure in any of these areas preferred), • Must be physically and mentally capable of performing routing job duties, • Must have good problem solving and trouble-shooting skills, • Be personable and understanding with consumers who have mental illness, • Must be able to life, push, pull, move equipment, supplies, linens etc in excess of 50 pounds as required

Job DescriptionDescription: Job Title: Pastry Sous Chef FLSA: Non-Exempt Department: Culinary Reports to: Executive Pastry Chef Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires. Are you passionate about creating stunning pastries and desserts that transform events into unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork bring every event to life? 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 a Pastry Sous Chef, you will play a vital role in creating and executing high-quality pastries and desserts. Your leadership and expertise will ensure seamless execution, from production to final presentation, maintaining the highest standards of quality, creativity, and service. Essential Functions: • Arrive Ready: Show up on time, dressed in accordance with our Back of House Dress Code Policy, prepared to lead and support high-volume pastry production with precision., • Get Your Assignment: Check in with the Executive Pastry Chef to confirm daily production tasks, event details, menu specifications, and any special dietary considerations., • Lead the Team: Supervise and support pastry staff, assign tasks, and ensure all team members are properly dressed and equipped for service., • Master the Menu and Flow: Conduct a pre-shift briefing to review the day’s production schedule, event requirements, plating styles, and any special requests to ensure seamless execution., • Set Up for Success: Direct kitchen setup and ensure all necessary ingredients, tools, and supplies are prepped and organized for efficient pastry production., • Oversee Pastry Production: Supervise the preparation and baking of all pastries, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards., • Coordinate with Event Teams: Work closely with the Executive Pastry Chef, Event Supervisor, and Culinary Team to ensure desserts are plated and served according to event specifications and timelines., • Practice Safe Food Handling: Enforce proper food handling, storage, and sanitation practices to maintain compliance with health and safety regulations., • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling, storage of leftover items, and adherence to sanitation guidelines., • Coach and Lead: Provide training, mentorship, and feedback to pastry team members, holding them accountable for quality and performance standards., • Monitor Staffing and Budget: Assist in managing labor efficiency while maintaining service quality and adhering to budgetary guidelines., • Track Attendance and Performance: Monitor staff sign-in/out times and overall performance, ensuring accurate documentation and adherence to scheduled hours., • Complete Shift Documentation: Maintain production records and performance notes, submitting necessary paperwork to management as required., • Support the Production Kitchen: Assist with kitchen production based on business demands, including off-premises event execution when needed., • Engage in Team Development: Participate in hiring, training, performance evaluations, and corrective action as necessary to build a strong pastry team., • Attend Meetings: Be present for department meetings to support planning and execution., • Certification in Pastry Arts or comparable professional experience., • Degree in Culinary Arts or Baking & Pastry, a plus., • Minimum of 2 years of professional pastry kitchen experience in a high-volume or catering environment., • Experience in leadership, management, or supervisory roles, a plus., • 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., • Exceptional pastry skills with a strong eye for detail and presentation., • Impeccable service standards and commitment to quality., • Proven leadership abilities, with the capacity to mentor and guide pastry team members to achieve outstanding results., • Strong problem-solving skills with the ability to make quick, effective decisions in a fast-paced, high-pressure kitchen environment., • Excellent organizational skills, with the ability to prioritize and manage multiple tasks and deadlines effectively., • Ability to collaborate cross-functionally with chefs, event supervisors, and service teams to ensure seamless execution. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $27.00 - $33.00 per hour, based on experience. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Diversity, Equity, Inclusion & Accessibility at Blue Plate At Blue Plate, We Care More — and that means creating a workplace where everyone feels respected, valued, and empowered. Our hiring practices focus on equity and potential, and we partner with diverse communities to ensure opportunities are accessible to all. From onboarding to growth, we offer tailored support and inclusive development programs. We welcome candidates from all backgrounds to help us create memorable food and service experiences — together, we go beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

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 Description Overview About Puttery Welcome to Puttery, where we've redefined the classic game of putting with a modern twist. Our one-of-a-kind course features unique challenges and surprises at every turn, making each round exciting and engaging. But we're more than just a game – we're a social hub, where friends and family can come together for a fun and competitive experience. Our innovative auto-scoring technology tracks your progress and keeps the game moving, so you can focus on enjoying the moment. And with a bar area serving up inventive cocktails and delicious bites, there's no need to leave between rounds. At Puttery, we believe in creating a lively and welcoming atmosphere where everyone can feel at home. Whether you're looking to host a special event, plan a date night, or just have a casual outing with friends, we've got you covered. Responsibilities Job Purpose The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high-volume restaurant operation. Responsibilities • Manage the daily production, preparation, and presentation of all food, • Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews, • Attract, interview, retain and motivate associates while providing a safe work environment, • Monitor, analyze and control labor and food costs, • Prepare reports, charts, and schedules to ensure budgets are met or exceeded, • Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus, • Assume the responsibilities of the Executive Chef when absent, • Schedule staff according to budget and business forecast, • Direct proper sanitation of kitchen facilities and equipment, • Comply with EcoSure and health code standards for sanitation, • Ensure kitchen equipment is in good working order, • Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness) Qualifications Qualifications • Proven culinary skills and able to lead, develop, and motivate staff, • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment, • Knowledge of applicable safety and sanitation procedures, • Work a flexible schedule to include nights, weekends, and holidays, • Knowledge of food cost, inventory management and purchasing, • Valid driver’s license required, • Bilingual speaker (English/Spanish) preferred, • Experience in personnel management and problem-solving skills preferred Education • High School diploma required, • Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience, • Specialty/Technical Training or BA degree in Culinary Arts preferred Skills/Abilities/Personal Characteristics • Knowledge of various cooking methods, ingredients, and procedures, • Management skills, • Familiarity with industry’s best practices, • Leadership, • Creativity, • Hand-eye coordination, • Time-management skills, • Decision making, • Handles pressure, • Deals with uncertainty Working Conditions • Days and hours of work vary by schedule and business needs, • Evening, weekend, and holiday work will be required, • While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus. $55,000 - $60,000 based on experience, plus bonus potential Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.

Job DescriptionDescription: Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking talented Sous Chef to lead the opening of CRG’s newest restaurant, Dimmi Dimmi, nestled in the Lincoln Park neighborhood. With Dimmi Dimmi Corner Italian, CRG is reimagining the iconic neighborhood Italian spot with bold red-sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share. The culinary team is led by Executive Chef Matthew Eckfeld, who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody, a French Pastry School alum and former Director of Pastry at the renowned Boka Group. This is more than an opening. It’s an opportunity to build something meaningful from the ground up. We’re looking for team members that share our passion for heartfelt hospitality, value collaboration, and thrive in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you. Sous Chef Responsibilities Employee Relations • Assist the Chef in interviewing, hiring, and effectively onboarding new hires., • Assist the Chef in creating and posting staff schedules., • Handle employee counseling as needed., • Maintain a sound and stress-free environment for all team members., • Maintain employee recognition and incentive programs to maintain high morale., • Monitor staff appearance and take corrective action as necessary., • Perform timely employee reviews., • Work with HR and Chef to appropriately resolve any conflicts regarding staff., • Effectively communicate with other members of the kitchen staff., • General Operations, • Report to duty punctually, wearing the correct uniform., • Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite., • Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size., • Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our guests., • Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures., • Observe the company’s fire plan and health safety policy., • Safely and effectively use and operate all necessary tools and equipment, including knives., • Accurately perform monthly inventories., • Assist in standardizing production recipes to ensure consistent quality., • Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication., • Assist the Chef in analyzing sales figures to set, monitor, and control the budget for the kitchen., • Build and maintain a strategic relationship with all members of management., • Build rapport between kitchen and front of house staff to minimize conflict., • Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward., • Consistently monitor labor costs to remain within labor budgets when scheduling staff., • Develop efficient processes to manage and control food inventory., • Ensure proper equipment operation/maintenance., • Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar., • Maintain relationships with vendors to place orders., • Maintain proper safety and sanitation expectations., • Perform administrative duties as needed., • Respond to any guest complaints and takes necessary action., • Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient. Sous Chef Benefits • Performance based quarterly bonus program, • Annual bonus program, • Monthly cell phone reimbursement, • Dining discounts, • Paid vacation and Sick Leave, • Medical, dental and vision insurances, • Employer paid long-term disability insurance, • Employer paid life insurance and AD&D, • Employee paid voluntary short-term disability, critical illness, and critical accident insurance, • Paid Parental Leave (2 weeks), • Pre-tax Commuter Benefits, • Chicago Athletic Clubs discountRequirements:, • At least 18 years of age., • A high school education or equivalent., • Read, write, speak, and understand English comprehensively., • Ability to go up and down a set of stairs while carrying up to 25 lbs., • Minimum 2 years of experience at the culinary supervisor level or above., • Good overall food & beverage knowledge, including basic food/labor costing., • Good general knowledge of kitchen equipment operations, maintenance & troubleshooting., • Prior experience with training culinary staff., • Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful., • Excellent communication skills., • Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size., • Valid food sanitation management, allergen awareness, and alcohol awareness certifications (may be obtained upon hire)., • Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds., • Standing and walking for long periods is necessary to oversee the daily operation., • Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder., • Ability to see and hear adequately to monitor operations and interact with staff and clients.

Job DescriptionDescription Alinea 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 and garnishes, 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. A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired. Responsibilities • Works under the direction of chefs to complete assigned daily tasks, • Follows prep and recipe lists in collaboration with the station’s Chef de partie, • Supporting and communicating equipment maintenance/property to manager on duty, • Receiving and inspecting deliveries for quality & storage of product and produce with regards to FIFO, • Performing basic and deep cleaning of prep areas/equipment (cleaning, flipping and labeling), • Demonstrates a strong enthusiasm and actively contributes to the preparation of staff meal, • Monitor inventory levels and submit orders as needed for your daily prep, with guidance and support from your designated Chef de Partie at your station, • Has knowledge and 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, • 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 Chef De Cuisine Downtown Chicago Overview We are searching for a skilled and visionary Chef De Cuisine to lead our culinary operations in the vibrant setting of downtown Chicago. Our restaurant is recognized for its dedication to inventive cuisine and creating memorable dining experiences. The Chef De Cuisine will play an essential role in overseeing the kitchen, implementing high culinary standards, and ensuring smooth execution across upscale dining and event services. Key Responsibilities Requirements Benefits • Competitive salary range of $120,000 $130,000, • Comprehensive opportunities for professional growth and career development, • Supportive and engaging work culture, • Full benefits package, including:, • Three weeks of paid time off in the first year, • Seven paid holidays annually, • Tuition reimbursement If you are a culinary professional ready to lead a talented team and contribute to an exceptional dining experience, we want to hear from you. Application To apply, send your resume to and take the next step in your culinary career.

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 Lincoln Property Company does not accept unsolicited resumes from third-party recruiters unless they were contractually engaged by Lincoln Property Company to provide candidates for a specified opening. Any such employment agency, person or entity that submits an unsolicited resume does so with the acknowledgement and agreement that Lincoln Property Company will have the right to hire that applicant at its discretion without any fee owed to the submitting employment agency, person or entity. At this time, we are not working with any agencies. Our Property Assistant is responsible for meeting the needs of the Property Management team. This individual will maintain a high level of professionalism in addressing and coordinating property management issues including response to, and resolution of Property Manager, client, and tenant requests or concerns. Responsibilities: • Act as the first point of contact for tenants and vendors who enter the Management office; escalate issues as needed, • Update and maintain property contact lists and emergency information for property, • Coordinate, schedule, and assist with deliveries to and from the dock area, • Promote and foster positive relationships with tenants, owners, and staff, • Ensure that invoices are processed properly by coding for property manager approval, recording/maintaining invoice tracking spreadsheet, and submitting for payment, • Maintain property work order system in the CMMS system, including on-demand and scheduled work order input & dispatching, closing, time tracking, and general reporting, • Create, submit, distribute, and track vendor contracts, • Maintain Property files (electronically as well as hard copies on-site), • Maintain all Vendor Certificates of Insurance, W-9s, and any additional forms necessary for Contractors, • Conduct property inspections and reports to ensure quality assurance and efficient customer service, • Assist in reviewing and compiling monthly and quarterly reports for client and property management team, • Provide full administrative support including phone support, typing, reports, filing, and distribution of correspondence., • Coordinate and assist with meetings/special events held at the property as requested., • Assist in keeping the Client's Policies and Procedures updated and current, • Order office and kitchen supplies as needed, • Four-year degree and 2+ years of related experience; or the equivalent combination of education and related experience, • Real Estate experience a strong plus, • Familiarity with commercial real estate documents and the work order process, • Proficiency in Word, Excel, Power Point, Adobe Acrobat/PDF, and Outlook, • Strong interpersonal skills; ability to maintain professionalism in a sensitive environment, • Excellent verbal/written communications skills, • Strong organizational skills; detail oriented About Lincoln Property Company Lincoln Property Company ("Lincoln") is one of the largest private real estate firms in the United States. Offering a fully integrated platform of real estate services and innovative solutions to owners, investors, lenders and occupiers, Lincoln supports the entire real estate lifecycle across asset types, including office, multifamily, life science, retail, industrial, data center, production studio, healthcare, government, universities, and mixed-use properties, throughout the United States, United Kingdom, and Europe. Lincoln's combined management and leasing portfolio on behalf of institutional clients includes more than 680 million square feet of commercial space. For more information, visit: . All job offers are contingent on completion of a background check and proof of eligibility to work in the United States. By submitting your information or resume in response to this opportunity, you acknowledge that your personal information will be handled in accordance with Lincoln Property Company's privacy policy. Company DescriptionAbout Lincoln Property Company Lincoln Property Company (“Lincoln”) is one of the largest private real estate firms in the United States. Offering a fully integrated platform of real estate services and innovative solutions to owners, investors, lenders and occupiers, Lincoln supports the entire real estate lifecycle across asset types, including office, life science, retail, industrial, data center, production studio, healthcare, government, universities, and mixed-used properties, throughout the United States, United Kingdom, and Europe. Lincoln’s combined management and leasing portfolio on behalf of institutional clients includes more than 510 million square feet of commercial space. In addition to providing third-party real estate services, Lincoln has completed over 150 million square feet of development since its inception in 1965 and has another $20 billion currently under construction or in the pipeline. For more information, visit: Lincoln Property Company\r\n Lincoln Property Company (“Lincoln”) is one of the largest private real estate firms in the United States. Offering a fully integrated platform of real estate services and innovative solutions to owners, investors, lenders and occupiers, Lincoln supports the entire real estate lifecycle across asset types, including office, life science, retail, industrial, data center, production studio, healthcare, government, universities, and mixed-used properties, throughout the United States, United Kingdom, and Europe. Lincoln’s combined management and leasing portfolio on behalf of institutional clients includes more than 510 million square feet of commercial space. In addition to providing third-party real estate services, Lincoln has completed over 150 million square feet of development since its inception in 1965 and has another $20 billion currently under construction or in the pipeline. For more information, visit: .

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).

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. As a Host or Hostess, you will be responsible for greeting guests and seating them promptly, cheerfully and courteously. Duties of this position include, seating guests, answering the phone, taking, entering and packaging To-Go orders. A qualified applicant must have good communication skills, able to lift 25-50 pounds, stand for up to 8 hours, occasionally use motion which entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. The above is not an all-inclusive job description. Essential Duties and Responsibilities including the following: • Greet customers timely as they enter the restaurant, escort, and seat them as soon as a table/booth is available., • Opens door for guests arriving and departing., • Accommodate any special needs of guests, i.e., boosters, highchairs, disabilities., • Process To-Go and Delivery Orders, • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion to outside guests., • Delivering checks and collecting bill payments., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Handle cash in an accurate and responsible manner., • Answer the telephone, take messages, and take and complete “To-Go”/Curbside orders., • Maintain guest checks, voids, and discounts., • Maintain a waiting list, if necessary., • Rotate station seating to ensure the quality of guest service. If applicable, make floor chart., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Perform all cleaning duties according to posted cleaning charts., • Comply with IHOP uniform and appearance standards per the IHOP SOP guidelines., • Perform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements: • Prior experience as a host is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts. To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. As a Host or Hostess, you will be responsible for greeting guests and seating them promptly, cheerfully and courteously. Duties of this position include, seating guests, answering the phone, taking, entering and packaging To-Go orders. A qualified applicant must have good communication skills, able to lift 25-50 pounds, stand for up to 8 hours, occasionally use motion which entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. The above is not an all-inclusive job description. Essential Duties and Responsibilities including the following: • Greet customers timely as they enter the restaurant, escort, and seat them as soon as a table/booth is available., • Opens door for guests arriving and departing., • Accommodate any special needs of guests, i.e., boosters, highchairs, disabilities., • Process To-Go and Delivery Orders, • Providing menu recommendations and additional information., • Upselling additional products when appropriate., • Taking orders using software, order slips, or by memorization., • Communicating order details to the kitchen staff., • Delivering food and beverages in a timely fashion to outside guests., • Delivering checks and collecting bill payments., • Clear, clean, manicure, re-set tables, clean chairs, booths, and floors., • Providing exceptional customer experience., • Develop and maintain professional and functional working relationships with IHOP employees and customers., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Handle guest complaints in a timely manner, inquire about the quality of the dining experience, thank customers and invite them to return., • Handle cash in an accurate and responsible manner., • Answer the telephone, take messages, and take and complete “To-Go”/Curbside orders., • Maintain guest checks, voids, and discounts., • Maintain a waiting list, if necessary., • Rotate station seating to ensure the quality of guest service. If applicable, make floor chart., • Check restrooms hourly to ensure proper stock levels and cleanliness., • Perform all cleaning duties according to posted cleaning charts., • Comply with IHOP uniform and appearance standards per the IHOP SOP guidelines., • Perform other assignments or tasks as assigned by the General Manager, Assistant Manager, or acting supervisor. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements: • Prior experience as a host is a plus., • Must showcase teamwork and communication skills., • Must be able to handle money transactions responsibly., • Must be able to multitask and act quickly., • Must be flexible and ready to work in shifts. To provide this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or moved up to 25 pounds. Specific vision abilities required by this job include close vision and distance vision.