Pizza chef posti di lavoro in Illinois

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and 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 regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description NOW HIRING / IMMEDIATELY HIRING: LINE COOKS, PREP COOKS & PIZZA COOKS • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities. After drawing our first pint in 1976, we’ve continued to pull some impressive local and international beers at over 100 locations. We still build our pizzas and taproom fare from scratch - one delicious, fresh ingredient at a time, but the most important ingredient is YOU! Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include preparing and cooking a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As a SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Job Title: Line Cook Pay Rate: $22/hour Job Summary: The Line Cook is responsible for preparing, cooking, and plating Italian dishes in a fast-paced kitchen environment. They work under the guidance of the Head Chef or Kitchen Manager, ensuring that all food is prepared with quality ingredients, according to recipes, and presented beautifully. The Line Cook plays an essential role in delivering a positive dining experience for guests. Key Responsibilities: Prepare and cook a variety of Italian dishes, including pasta, pizzas, risotto, sauces, and antipasti, based on the restaurant's recipes and standards. Portion and prepare ingredients in advance for daily use. Follow all food safety guidelines, including proper handling, storage, and sanitation of ingredients. Cook dishes to order with a focus on consistency, flavor, and presentation. Plate food according to restaurant standards to ensure quality and appeal. Ensure each dish is cooked to the correct temperature and seasoned properly. Clean and sanitize cooking stations, utensils, and equipment after each shift. Adhere to safety and hygiene protocols to ensure a clean, organized kitchen. Properly dispose of food waste and maintain cleanliness throughout the shift. Monitor inventory levels for kitchen supplies and ingredients. Notify the Kitchen Manager of any shortages or quality issues with ingredients. Work efficiently to ensure food is prepared and served in a timely manner, especially during peak hours. Multitask while maintaining focus on cooking quality dishes. Stay up-to-date on menu items, daily specials, and any changes to the menu. Be prepared to adapt to special requests or dietary needs (e.g., vegetarian, gluten-free, etc.). Qualifications: • Experience: Previous experience in a line cook or similar kitchen position, preferably in an Italian style restaurant., • Skills: Strong knowledge of Italian cuisine and cooking techniques, especially pasta-making, pizza preparation, and sauce creation., • Physical Requirements: Ability to stand for long periods, work in hot environments, and lift heavy items., • Certifications: Food safety certificationPersonal Attributes:, • Ability to work under pressure in a fast-paced environment., • Attention to detail, with a focus on consistency and quality., • Good communication skills and a team-oriented attitude.

Job DescriptionPosition Description The Executive Sous Chef is the senior culinary leader supporting the Executive Chef in directing all kitchen operations and food production across all Wally’s food concepts. Ensuring all Wally’s standards, this role is responsible for ensuring exceptional food quality, consistency, safety, and execution while leading, coaching, and developing kitchen leadership and team members. The Executive Sous Chef serves as the primary operational partner to the Executive Chef and is expected to lead kitchen operations in the Executive Chef’s absence. This position plays a critical role in driving daily execution, production planning, food safety compliance, financial performance, and team development in a fast-paced, high-volume environment. Executive Sous Chefs typically work a minimum 50-hour work week, including most weekends and holidays. Responsibilities and DutiesCulinary Leadership & Food Quality • Lead daily food production and kitchen execution across all food programs, including but not limited to: Popcorn, Jerky, Smoked Meats, Sausage, Pizza, BBQ, Bakery, Cold Food Prep, and Wally Dogs., • Ensure all recipes, cooking methods, portioning, and presentation meet Wally’s quality and brand standards., • Oversee prep levels, production schedules, and station setup to meet peak-volume demand while maintaining product freshness and consistency., • Identify opportunities to improve food quality, speed of service, and production efficiency., • Support the Executive Chef with implementation of new menu items, procedures, and food programs.Operational Leadership & Execution, • Direct day-to-day kitchen operations to ensure all shifts are properly staffed, organized, and executing to standard., • Ensure all daily kitchen tasks, cleaning schedules, and operational checklists are completed accurately and on time., • Partner with the Executive Chef to maintain strong systems for food production, holding procedures, waste reduction, and inventory control., • Collaborate cross-functionally with Retail, Inventory, and Operations teams to support overall store performance and guest experience., • Step into full kitchen leadership responsibility in the absence of the Executive Chef. Team Leadership, Training & Development • Recruit, onboard, train, and develop high-performing kitchen team members and kitchen leaders., • Coach Kitchen Leads and senior team members on food execution, leadership behaviors, and performance expectations., • Foster a culture of accountability, teamwork, professionalism, and continuous improvement., • Conduct performance feedback, coaching conversations, and corrective action in partnership with the Executive Chef and management team., • Support succession planning by identifying and developing future kitchen leaders.Food Safety, Sanitation & Compliance, • Maintain food safety as a top priority, ensuring full compliance with all federal, state, and local food safety regulations., • Ensure all food service team members maintain required certifications and follow proper food handling, sanitation, and temperature control procedures., • Complete and review all required food safety logs, audits, and documentation., • Immediately address any food safety risks, equipment concerns, or sanitation issues., • Uphold Wally’s policies, procedures, and health department standards at all times.Financial Performance & Inventory Management, • Monitor food cost, waste, yield, and margin performance to support profitability goals., • Assist with production forecasting, labor deployment, and scheduling efficiency., • Partner with Inventory and Purchasing teams to ensure proper product availability, rotation, and cross-merchandising execution., • Review financial and operational reports related to food service performance and take corrective action when needed., • Support accurate ordering, receiving, and inventory control practices.Guest Experience & Hospitality, • Champion a hospitality-driven culture within all kitchen operations., • Ensure food quality, speed, and consistency contribute positively to the overall guest experience., • Support resolution of guest concerns quickly and professionally in partnership with store leadership., • Lead by example in professionalism, urgency, and service standards.Professional Conduct & Administrative Responsibilities, • Serve as a role model for Wally’s values, policies, and leadership expectations., • Ensure accurate and timely completion of required reports and documentation., • Maintain professional communication and collaboration with all departments., • Perform other duties as required or assigned to support store and food service operations., • Must be able to perform essential functions of the job with or without reasonable accommodation.Position Requirements, • 5–7 years of progressive culinary and food-service leadership experience in a high-volume environment required., • Prior experience leading kitchen teams and supervising food production operations preferred., • Demonstrated ability to manage multiple food concepts and high guest traffic volumes., • Strong knowledge of food safety, sanitation, and regulatory compliance., • Ability to lead in a fast-paced, high-pressure environment while maintaining quality standards., • Prolonged walking and/or standing for 8–12 continuous hours., • Proficient computer skills, including MS Office and operational reporting systems., • Experience using point-of-sale and food production technology systems preferred., • Ability to work on the store’s busiest days, including most weekends and holidays., • Ability to work a rotating schedule that alternates between day and night shifts., • Opportunity for quarterly bonus, • 401(k) with 5% match, • Company-paid medical option, • Dental / Vision, • Company-paid life insurance, • PTO, • Short-Term Disability (STD), • Long-Term Disability (LTD), • AD&D (Accidental Death & Dismemberment), • Health Savings Account (HSA), • Flexible Spending Account (FSA)