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Sous Chef / Kitchen Manager Join our team at Tri-Star Catering in Chicago, IL and help create exceptional food experiences for our clients. As a Sous Chef / Kitchen Manager, you will oversee food preparation, manage food cost and inventory, and coordinate kitchen operations.

Head Chef, Sous Chef, or Supervisor); Thai or Asian cuisine experience is a strong plus. Positive attitude, strong work ethic, and ability to stay calm under pressure. Solid understanding of kitchen operations, including inventory control and cost management.

The Sous Chef will be responsible for supporting the Executive Chef in all aspects of savory kitchen operations within Andros Taverna & Mano a Mano including quality control, purchasing, inventory management, labor scheduling, and daily service execution. Sous Chef, Chef de Partie, or senior line co

Sous Chef or other kitchen leadership position. Armitage Alehouse is looking for a dedicated and experienced Full Time Sous Chef ($65,000-$80,000/year + Bonus Structure) to join our team!. Communicate professionally and confidently with guests, employees, vendors, and leadership.

The Sous Chef will be reporting to the restaurant’s Chef de Cuisine and Executive Chef on menu creation, cost control, and kitchen personnel. Cafe Yaya is owned and operated by Chef Zachary Engel and Andrés Clavero. Overview: The Sous Chef’s role will be to manage the daily operat

Adalina, a refined hospitality destination serving modern Italian cuisine accompanied with robust wine offerings, located in the heart of Chicago’s Gold Coast neighborhood. Ensure the skillful execution of all menu items - honoring the classics alongside creative daily and seasonal dishes; Dev

Minimum 5 years as a Chef de Partie and/or 2 years as a Sous Chef in fine dining or private club settings. Our ideal candidate has extraordinary attention to detail, a strong work ethic, and a proven track record in kitchen management. This role demands dedication, creativity, and the ability to mai

You’ll join a crew that values creativity, collaboration, and pride in the details. Sous Chef – Cruz Blanca Brewery & Taquería. We pride ourselves in hand-crafted top-quality ingredients and teamwork at the heart of every service.

Developing unique and visually appealing plating designs for new dishes. Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc. If you feel you meet the requirements, are a team player, experienced,

Check in with the Executive Pastry Chef to confirm daily production tasks, event details, menu specifications, and any special dietary considerations. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections rel

Sous Chef Needed for Restaurant Concept in Chicago and also the North Suburbs!. At least 2 years of Sous Chef experience.

Executive Chef or senior kitchen leader (CDC, Sous Chef) in a high-volume restaurant. The Executive Chef must be an effective and inspiring leader, capable of building trust, developing talent, and fostering a collaborative, growth-focused environment. Strong understanding of food costing, ordering,

Ability to stay calm under pressure and drive service . Use tools provided to communicate needs to the prep team. Ordering products, maintaining reasonable inventory pars and limiting product waste.

Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. Reporting directly to the Chef de Cuisine. Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specificati

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!. Developing unique and visually appealing plating designs for new dishes. Reporting directly to the Chef de Cuisine.

Want to grind, learn, and develop your culinary & management skills alongside a strong, experienced team. Care deeply about flavor, detail, and presentation — no matter the format. Ambrosia Foods is a chef-driven catering company redefining what large-scale events can taste like.

Looking for a energetic, passionate, motivated, professional Sous chef with leadership qualities. Collaborative attitude with an emphasis on excellent customer service. Schedule employees to ensure that the kitchen is adequately staffed at all necessary times.

Beyond dough, you’ll help guide morning operations, maintain organization, recieve the deliveries as well as oversight on the am shift. Morning Sous Chef — The Radicle (Chicago, IL) Opening Fall/Winter 2025. Solid leadership and communication skills.

Sous Chef or other kitchen leadership position. Communicate professionally and confidently with guests, employees, vendors, and leadership. Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and

Vita is your neighborhood Italian restaurant from Michelin-starred chef Lee Wolen and Boka Restaurant Group! This exciting new restaurant, focusing on handmade pastas and pizza dough, was designed by Kehoe Designs and sits at the corner of Randolph and Jefferson in Chicago's historic Fulton Market D

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Location: Field Museum- ChicagoIL Salary: 70000 - 75000 Other Forms of Compensation: N/A Different perspectives make us better. Were committed to creating an equal opportunity and fair treatment environment where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes Levys diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues zoos and cultural institutions theaters and convention centers; as well as the Super Bowl Grammy Awards US Open Tennis Tournament Kentucky Derby and NHL MLB NBA NFL and MLS All-Star Games. As a Sous Chef you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning ordering inventory and food preparation. This includes adhering to the clients culture and guidelines the Health Departments regulations and the companys standards and expectations of food quality freshness and presentation. The Sous Chef also motivates trains develops and directs the back-of-house associates preparing and cooking food to accomplish the objectives of the operation to the satisfaction of the customers clients and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants hotels corporate dining education military health care and/or related food service operations., • Knowledge of food and industry trends with a focus on quality production sanitation safety food cost controls and presentation., • Ability to set up and distribute production sheets., • Supervisory leadership training management and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy team family. And well always take care of family learn more about Levy benefits offered. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off Plan, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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___

Restoration Hardware - JobID: 37637 [Kitchen Supervisor / Cook] As a Sous Chef at Restoration Hardware, you'll: Prepare and cook food under the supervision of the head chef; Assist in creating and developing new menu items; Ensure food quality and presentation meet the restaurant's standards; Mainta

Brookdale Senior Living - 1111 Ontario St [Kitchen Supervisor / Cook] As a Sous Chef at Brookdale Senior Living, you'll: Assist the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service; Prepare and coordinate daily dinners from st

Fairmont Hotel - Fairmont Chicago [Kitchen Supervisor / Cook] As a Sous Chef at Fairmont Hotel, you'll: Manage all Kitchens in the absence of the Executive Chef; Conduct daily shift briefings with all kitchen Colleagues; Ensure all kitchen Colleagues are aware of standards and expectations; Liaise d

Gecko Hospitality - JobID: J34a54122bc4141bcb9bdd8d1f9936984-1 [Kitchen Supervisor / Cook] As a Banquet Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the Executive Chef in menu planning; Manage food preparation and ensure quality standards are met; Train and supervise

Very upbe Sous Chef, Chef, Restaurant, Staffing. Sous Chef needed for Upscale Steak House. The right candidate will need to be upbeat and have at least 2-3 years of experience in a Sous Chef role (preferably Steakhouse experience).

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating

Your passion and creativity, and relentless p Sous Chef, Chef, Restaurant, Staffing. You' re a badass Sous Chef who' s a humble servant leader with high-end fine dining chops.

Job Summary Turn up the heat in a high-impact culinary leadership role! As an Executive Sous Chef, you will deliver cuisine that wows, lead with confidence, and drive culinary excellence. Key Responsibilities + Execute recipes and presentations to meet company standards + Maintain food safety

We have been delivering exceptional experiences for our guests for over thirty years and have been a leader in the hospitalit Sous Chef, Chef, Operations, Staffing, Kitchen. An Iconic Chicago-based restaurant group is seeking a polished high-volume Sous Chef for one of its distinguished locations.

Culinaire Position Title: Chef de Cuisine/Sous Chef Reports To: Executive Chef Salary: $68,000 to $72,000 CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing

The Sous Chef also motivates, trains, develops, and directs the back-of-house associates, preparing and cooking food to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Job Summary:** As a Sous Chef, you are responsible for assisting with the

Sous Sous Chef, Chef, Restaurant, Staffing. We are seeking a talented Sous Chef to join our team and contribute to our mission of delivering unforgettable dining experiences.

Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Eurest + We are hiring immediately for a full time SOUS CHEF position. Job Summary** Summary: Helps Executive Chef prepare and cook foods.

This position will allow you to grow in your career while creating great food and guest exper Sous Chef, Executive, Chef, Restaurant, Staffing. Classic Chicago brand seeking a talented Sous Chef to join their team.

Our kitchens are 100% scratch and we take great pride in the p Sous Chef, Chef, Hospitality, Staffing. An experienced, full-service Restaurant Sous Chef is needed for an upscale casual restaurant group.

Location:** University of Chicago + We are hiring immediately for a SOUS CHEF position. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Assists Executive Chef with all kitchen operations.

Your passion and creativity, and relentless pursuit of excellence must have a home Sous Chef, Chef, Restaurant, Staffing. You' re a badass Sous Chef who' s a humble servant leader with high-end fine dining chops.

Sous Chef Qualifications 1-3 years o Sous Chef, Chef, Staffing. One of the country' s most renowned restaurant groups is seeking a talented Sous Chef! This classic, white table-clothed Steakhouse sets the standards for excellent cuisine and the warmest service in the industry.

Our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry and magnificent features.

As a Sous Chef, you will be training and overseeing kitchen staff in meal production, preparation and presentation from kitchen to floor with responsibility for maintaining quality and quantity control. Adhering to all policies and procedures as set forth by Director of Food and Beverage and the Exe

Job DescriptionDescription: Join Our Culinary Team! Paramount Events is seeking a detail-oriented and highly organized Sous Chef/Culinary Expediter to help keep our fast-paced, high-quality event production running smoothly. This is a key role in ensuring that our culinary team is set up for success from organizing event materials to maintaining seamless communication between departments. Key Responsibilities • Ownership of the expo cooler to include its’ organization, contents and cleanliness, • Throughout the day, check the full-service event/tasting board to review changes to food, beverages, organization and/or logistics., • In absence of Chef de Cuisine, update board, making correct highlights and/or notes and bringing them to the attention of Production Chef, • Work with department leads gathering all menu items, culinary/bar garnishes, kitchen centric disposables, staff or vendor meals as described on paperwork, • Ensure all items are clearly labeled with event dates and names, • Report any additional products sent to events, to the salesperson to ensure the items are accounted for in caterease, • Work with field head chefs and review each item on every order, • Work with department heads in re-purposing unused food that returns from events; ensure that SOP is followed with caves/items coming back from events, • Report any caves, racks or culinary storage in need of repair, • Rotate caves, racks and cambros to the cleaning station as needed, • Read the weekly emailed production meeting notes and act as needed, • Check in multiple times per day with Chef de Cuisine and/or Production Chef to check status, and when down time, work on projects assigned, • Receive and keep organized any products arriving from third party vendors; label appropriately and ensure accurate packing to given event(s), • Be responsive in troubleshooting issues, work with Field Chefs and Chef de Cuisine to correct problems, • Participate in monthly inventory process as assigned, • Assist warehouse team with loading food onto trucks, as requested, • Regularly check in with other culinary departments to see if assistance is needed, likewise, if expediting help is needed ask for assistance Requirements: • Be able to lift 50 lbs., • Excellent written, verbal and electronic communication, • Extended periods of sitting and/or standing, • Extended periods of time in walk in coolers/freezers

Job Description Summary: • Oversee and supervise kitchen in all phases of food storage, production, purchasing, requisitioning and sanitation, • Ensure that all areas of the kitchen are ready for projected daily business, • Drive each shift to maximize production, • Handle personnel questions as they occur, • Be part of a team that wants to create a dining experience that is on par with the club culture, • Drive to help us all get better at what we do and to contribute to the greater good of our team, • Have a passion for reaching for excellence with the idea that we can always do better, • Must be willing to take on other areas as a team player at all times, • Be open minded to different approaches and feedback, • Help our community to live well Starting rate: $60,000 annually Essential Functions: Opening/Closing • Performs opening, closing and side work duties as instructed and according to club guidelines Daily Operations • Give direction in all areas of the kitchen including dish, prep, receiving, cooks and culinary supervisors, • Learn and practice our Mission and Core Values, • Ensure proper DOH protocols for hot holding, cold holding and labelling, • Ensure all Walk-ins are cleaned and organized throughout each shift, • Prepare food to specification of the operation, • Must be able to work and keep calm under pressure, • Ensure freshness and quality of all menu items, • Supervise line production at necessary times (expedite service), • Cooperate with front of house manager to ensure best possible service for the Members, • Maintain Floor Operations, • Ensure all areas are ready for service, • Menu planning and execution within budgetary guidelines Management of Staff • Supervise all hourly staff daily. Focus on specific outlet assigned for any given day, • Resolve employee issues in conjunction with EC, HR and F&B Director, • Assign, direct, or change job assignments as necessary, • Verbal counsel and discipline employees; recommend any formal discipline to EC and F&B Director, • Review employees as needed: 45-day, 90-day and annual reviews, • Maintain proper Payroll protocols, • Lead and inspire daily Other Job Functions All other job duties as assigned by management. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Requirements • Previous experience in Purchasing and Receiving for a multi-function F&B operation, • 5+ years of supervisor or lead cook experience in restaurant, hotel or country club settings, • Maintain proper food certifications specific to Chicago Laws, • Ability to be a leader with a desire to educate and empower team members, creating accountability standards, • Strong attention to operational and administrative detail, • Exemplary interpersonal communication skills, • Team player with enthusiastic outlook and creative mind, • Ability to work well with others and be open to change and growth, • Understand the idea of diversity, inclusion and belonging as part of our culture at EBC, • Be able to contribute daily to improving or modifying our offerings, • Contribute to long-term culinary strategy and growth, • Huge understanding that there is no line between front and back of house. We are all working for the same result. To take care of our members on a daily basis, • Ability to be available for holidays and weekends. Flexible with schedule, • Must be able to lift 50lbs Time Off & Retirement • Paid Time Off, • 401(k) with company match up to 3%, • Value Sharing (Profit sharing), • Holiday Bonus, • Paid Parental Leave Health & Wellness: • Comprehensive health, vision, and dental insurance, • HSA and FSA enrollment options, • Short- & Long-Term Disability options, • Life Insurance: Basic coverage equivalent to annual income, with voluntary options for additional coverage, • Long-Term Care options: Coverage up to 50% of annual income, • Accident and Critical Illness Insurance, • EAP (Employee Assistance Program), • Pet Insurance through MetLife Employee Perks: • Free workout privileges, • Employee discounts in the Shop, Spa & Salon services and in the Market, • Parking and transit benefits (pre-tax deduction), • Access to Tickets at Work discounts, • Tuition reimbursement Diversity, Inclusion, and Belonging Matters: East Bank Club commits to a culture of inclusion and belonging characterized by connection across our similarities and differences. We honor the dignity of all employees by enabling each to reach their fullest potential and, by doing so, better serve our members. We serve a diverse group of members and recognize the importance of diversity and inclusion in enriching the employee and member experience required to support our mission. EBC is committed to attracting, retaining, and developing employees with varying identities and backgrounds. East Bank Club is an Equal Opportunity Employer and drug/smoke-free workplace.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-26 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • 8-hour shift, • 10-hour shift, • Day shift, • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit SharingRequirements:, • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

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

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor