Chef jobs in Chicago, IL - 706 jobs

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 Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more. 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 Opportunity to develop your talent and grow within your property and across the world! Duties & Responsibilities include: Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations Foster a supportive work environment focused on training, development and excellence Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations Maintain forecasted monthly food costs and ensure effective cost controls are in place Partner closely with Front of House teams - including Restaurants, Banquets, Conference Services, and Catering Sales - to ensure flawless service execution and cohesive guest experiences Enhance service delivery by training colleagues on menu knowledge and storytelling Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences Collaborate with Sales & Marketing to promote the hotel's culinary offerings through media, events, and social platforms Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements Work closely with the Purchasing Manager to ensure product inventories are maintained Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results Assist in overall management responsibilities as needed Follow all health and safety policies, ensuring compliance with the company and local health department standards Follow department policies, procedures and service standards Other duties as assigned Qualifications Your experience and skills include: Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments Culinary degree or equivalent professional training required Previous experience leading in a union environment preferred Ability to lead by example, believe in a strong team culture and drive high performance Proven track record in menu development, kitchen operations, cost control, and inventory management Strong knowledge of food trends, culinary techniques, and food safety compliance Ability to thrive in a high-volume, fast-paced environment Excellent organizational, communication, and problem-solving skills. Service-focused personality with passion for culinary excellence Ability to communicate in English and Spanish an asset Flexibility to work varied schedules, including evenings, weekends and holidays Additional Information Salary: Subject to experience and qualifications, salary range $100,000 - $120,000 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.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Compensation Data COMPENSATION: The Hourly rate for this position is $25.05 to $25.05. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely uses all food utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods Arranges, garnishes, and portions food following established guidelines Properly stores food by following food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. Follows Aramark safety policies and procedures including food safety and sanitation Ensures security of company assets Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Previous supervisor experience in a related role preferred Experience as a cook or related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Food safety certification required Demonstrates basic math and counting skills Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Chicago

We're hiring people to join our team as LINE COOKS! A Few of Our Line Cook Benefits: Restaurant Discounts Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness Paid Vacation for Qualifying Employees Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits 401(k) Aba, meaning father in Hebrew, is a Mediterranean restaurant with a California influence. With locations in Chicago and Austin, the menu features Top Chef Alum, Chef Partner CJ Jacobson's modern approach to Mediterranean cooking and the beverage program showcases spirits and rare wines from lesser known Mediterranean regions. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify LINE COOK JOB DESCRIPTION Line Cooks are responsible for the preparation, production and presentation of all menu items. Essential Functions Prepare menu items according to prescribed recipes and/or special requests Available to work a variety of hours, days and shifts, including weekends Safely and effectively use and operate all necessary tools and equipment, including knives Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectively under pressure Work in a confined, crowded space of variable noise and temperature levels Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Follow all prescribed portioning controls and par levels Maintain food safety and quality standards Ability to read a thermometer correctly and efficiently Communicate any food delays or issues to Coordinator Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity Accurately account for all items coming out of the station Understand and follow the food allergy procedure and special orders/restrictions Comply with all safety and sanitation guidelines and procedures Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Get along well with others and be a team player Other duties will be assigned as needed

DineAmic Hospitality is seeking an Executive Chef for a new concept coming in 2026. The Executive Chef will have multi-unit experience and is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety 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. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS 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 Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification BENEFITS +PERKS BCBS Medical BCBS Dental EyeMed Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job Description Salary: $85,000 - $90,000 With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must 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 CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. 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. Associate Benefits: Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible 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) 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. We encourage applicants with a criminal history (and driving history) to apply.

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

A NEW CHEF TALENT OPPORTUNITY! CHEF CANDIDATES, STEP FORWARD Fine dining restaurant, owned by a James Beard Best Chef of the Midwest Award, is looking for a talented Chef de Cuisine with fine dining experience. We are looking for stable job tenure in an upscale restaurant environment with a high profile and/or well respected operation. ***************************

Job DescriptionQ Center is looking for an Executive Chef to join our team! Job SummaryThe Executive Chef is responsible for coordinating, supervising and directing all aspects of the Culinary operations while maintaining a profitable operation offering high quality products and service levels. They are expected develop menus and service standards, share ideas to promote business, reduce associate turnover, maintain revenue, forecasting, labor and payroll budgets and meet budgeted productivity while consistently keeping quality high. All these must be achieved while meeting the highest food sanitation standards and working within the food handling requirements mandated by the local county health department. This position has a schedule that may include evenings and weekends, generally a 45 hour workweek.Starting rate for this position is $90,000 - 110,000 per year. Benefits Paid time off 401(K) with employer match Holiday Pay Medical, Dental and Vision Insurance with Wellness Credits Employee Assistance Program Basic Life, AD&D Disability Benefits Employee Meals Education & Experience At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required. Culinary degree preferred. Prior experience as an Executive Chef preferred. Food Handler certification or equivalent required. Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls. Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations. Physical Requirements Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Fundamental Requirements Associates must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates. Ensure overall guest satisfaction and safety is achieved. Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas. Work with Food and Beverage Managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas. Monitor quality of all food product and presentation. Prepare and submit required reports, including (but not limited to) Wage Progress, payroll, revenue, associate schedules, pre- and post- costing and quarterly actions plans. Respond to any and all guest complaints in a timely manner. Communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and/or at events. Ensure compliance with Standard Operating Procedures. Ensure compliance with requisition procedures. Conduct performance reviews for direct reports in accordance with Q Center standards and address performance issues immediately working with associate to improve performance or document ongoing concerns. Know and enforce all local health department sanitation laws; accompany the local Health Inspector during bi-annual inspections. Work with the Director of Food and Beverage to create and implement creative menus that meet the needs of guests. Achieve and maintain budgeted/forecasted food and labor costs. Ensure proper training and direction of departmental assistance in compliance with company standards of quality, specifications, portion control, recipes, associate relations, sanitation, etc. Organize and conduct department meetings on a monthly basis. Ensure chefs are fully trained and skilled to execute menus in all operational areas and retail venues Train associates on Standard Operating Procedures, technical tasks, Food Handler certifications, etc. are achieved. Review and approve weekly payroll for production staff. Prepare food purchase orders for proper quantities, specifications, quality and price to stay within cost parameters. Oversee daily activities such as preparation for all food items, sanitation of the outlets; receiving daily inventories, labor control/productivity and food cost report. Develop labor schedules for direct reports to align with operational needs; make adjustments for-the-week, in-the-week as business changes occur and effectively communicate all changes timely and appropriately. Communicate to Engineering any maintenance problems. Assist Conference Planning and Catering Sales on all special menus and pricing parameters. Interview candidates for open food and beverage positions and follow standards for hiring approvals. The Q Center:Q Center is more than a conference center - it's an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000+ square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events, like fundraisers and galas. One thing is for sure - food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn't just for business meetings and conferences - our multi-talented team and event space makes us one of the Midwest's premier special event venues! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law. EEO is the Law Supplement Notice Pay Transparency If you require a reasonable accommodation to complete an application, please email your request to ******************* and provide the job title to which you are applying.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $26.01/hour, automatic raise to $27.01/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Associate's degree (A.A) or equivalent from two year college or technical school. Two to four years related experience and/or training; or equivalent combination of education and experience. Certifications, Licenses, and Other Special Requirements ServSafe Certified. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management and Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Effective customer service skills and the ability to lead and supervise a diverse group of people. Ability to coordinate the daily production of menus, recipes and food preparation. Capable of managing multiple job tasks including the preparation of several foods at the same time. Excellent cooking skills and an understanding of food preparation principles, ingredients and culinary terminology. Ability to modify and develop creative recipes and menus that are healthy and satisfying to the residents. Ability to understand and apply sanitation principles. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Vision Brookdale is an equal opportunity employer and a drug-free workplace. Oversees daily operations of the kitchen and ensures the highest quality food products. Directly supervises and trains kitchen personnel on all related culinary activities. Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control. Selects recipes, prepares and coordinates all meals. Coordinates prep for the following day's menu. Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality. Establishes presentation technique and quality standards. Plans, modifies and develops menus. Performs a pre-meal meeting with food servers to review detail of daily menu. Ensures an adequate number of culinary associates each shift and ensures absences are covered. Estimates food consumption and requisitions food purchases. Monitors and maintains inventory. Assists in the adherence to maintaining budget compliance for daily food costs. Assists in applying appropriate loss prevention procedures. Assists in hiring, training, scheduling, disciplining and terminating associates. Provides training for all kitchen staff. Assists in the coordination and execution of special events. Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Ensures all kitchen equipment is in working order and kept clean at all times. Oversees the proper inventory, storage and use of cleaning chemicals. Keeps waste to a minimum by utilizing food storage and food recycling techniques. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Job Description Executive Chef- Hotel Department: Food & Beverage / Culinary Reports To: General Manager / Director of Food & Beverage Salary: $110K - $120K + 30% Bonus We are seeking a seasoned and visionary Executive Chef to helm our comprehensive culinary operations. This pivotal leadership role requires a dual focus: delivering exceptional A la Carte dining experiences in our signature outlets while simultaneously executing high-volume, precision-driven Banquet and Catering events. The ideal candidate brings a proven track record of managing complex kitchen environments where consistency, quality, and profitability intersect. You will lead a diverse brigade of culinary professionals, fostering a culture of excellence that aligns with our brand's reputation for hospitality distinction. Key Responsibilities Strategic Culinary Leadership & Menu Development Design and engineer innovative, seasonal menus for all outlets (A la Carte) and event packages (Banquets), balancing current culinary trends with guest preferences and profitability. Drive menu engineering strategies that optimize food cost percentages without compromising on ingredient quality or guest satisfaction. Oversee the standardization of recipes, plating guides, and production schedules to ensure consistency across all meal periods. Operational Management & Cost Control Manage overall kitchen operations, achieving budgeted Food Cost targets (typically targeting 28-32%) through rigorous inventory control, waste reduction protocols, and smart purchasing decisions. Analyze P&L statements monthly to identify variances and implement corrective actions regarding labor and food costs. Supervise procurement processes, building strong relationships with vendors to secure high-quality ingredients at competitive price points. Team Development & Culture Recruit, train, and mentor a high-performing culinary team, including Sous Chefs, Chef de Parties, and Line Cooks. Conduct regular performance evaluations and skills training workshops to facilitate internal promotion and retention. Foster a collaborative environment between the Back of House (BOH) and Front of House (FOH) teams to ensure seamless service delivery. Quality Assurance & Compliance Maintain impeccable hygiene and safety standards in accordance with local Health Department regulations and HACCP guidelines. Conduct daily line checks and tasting sessions to ensure every dish leaving the pass meets our exacting standards for flavor, temperature, and presentation. Oversee the maintenance of all kitchen equipment, scheduling repairs and upgrades as necessary to prevent operational downtime. Candidate Profile & Qualifications Required Experience Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Executive Sous Chef role within a full-service hotel or luxury resort environment. Demonstrated expertise in managing high-volume banquet operations (300+ guests) alongside fine dining or upscale casual outlets. Proven history of meeting or exceeding financial KPIs, specifically related to food cost and labor management. Skills & Competencies Strong financial acumen with the ability to interpret P&L statements and manage multi-million dollar operating budgets. Expertise in menu engineering software and inventory management systems (e.g., BirchStreet, Adaco, or similar). Exceptional leadership capabilities with a focus on conflict resolution, team motivation, and talent development. Comprehensive knowledge of diverse cuisines and dietary restrictions (gluten-free, vegan, kosher, etc.). Certifications & Education Degree or Diploma from an accredited Culinary Arts Institute is preferred. ServSafe Manager Certification (or local equivalent) is mandatory. ACF Certification (CEC or CMC) is highly desirable. Why Join Us? We understand that a successful kitchen is built on more than just great food; it requires strong leadership and a supportive environment. We offer a competitive compensation package, performance-based bonuses, and opportunities for professional growth within our organization. If interested, please send a resume over to ************************

We Are Inspired to Serve. Join us! Responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff. Leading Food Production and Delivery: Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions). Orders food and equipment. Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized. Leading Staff: Trains other chefs in and outside of account on culinary skills and serves as technical expert. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures staff are up-to-date in certifications and training (such as ServSafe). Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Attends in-services as required by corporate, state, and federal mandates. Budget, Operations, and Cost Management: Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements and communicates them to employees. EDUCATION AND WORK EXPERIENCE: Required Degree: High school diploma Preferred Degree: Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification. Experience: Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant. 7+ years experience managing high volume and fast paced commercial kitchens. 5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS AND ABILITY: Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures. Ability to not only think on feet but also create, produce and deliver excellent product on the fly. Demonstrate knowledge of current culinary/market trends and creative food presentation. Must be highly organized and proficient in time management. Proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management. Must have skill calculating figures and amounts and performing mathematical functions to meet the business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guest. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS: May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Ability to work in a kitchen environment. Attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens. Compensation Pay Range: $67,295.00 - $84,838.50 per year Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $67,295.00 - $84,838.50 per year. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: Medical, dental and vision insurance Employer paid group term life and disability Paid Time Off (PTO) & six paid holidays 403(b) with a 3% employer match Fitness center use at most facilities. Various voluntary benefits: Life, AD&D Tuition assistance and scholarships Employee assistance program Legal services, home/auto insurance, discount purchasing program Pet Insurance For more information about Covenant Living and CovenantCare at Home, please visit ***************** or *************************** Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: 85-135K Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

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 Banquet Chef Are you ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team. We are looking for a dynamic chef with a comprehensive working knowledge of kitchens to join our team with a goal of providing a fun atmosphere with in a busy and vibrant environment and delivering the highest of quality food and service. What You'll Be Doing: As Banquet Chef, you will be responsible for the efficient daily operations of the Banquet Kitchen, working closely with the Executive Chef to lead a high-performing team, deliver exceptional culinary experiences, and ensure operational excellence in every aspect of banquet service. The Banquet Chefis responsible for leading and coordinating the preparation of food for all banquet functions, ensuring excellence in culinary standards, food safety, team leadership, and guest satisfaction. This role oversees all banquet production operations and works closely with the Banquet and Conference Services teams to deliver exceptional culinary experiences that align with Fairmont's luxury brand standards. Key Responsibilities: Oversee the day-to-day operations of the Banquet Kitchen and collaborate with the Executive Chef on kitchen management and strategy. Lead the development of innovative food concepts, design and implement new banquet menus, and create standardized recipes to ensure consistency and quality. Manage food ordering and inventory, while controlling food costs and minimizing waste without compromising quality. Maintain high standards of food safety, hygiene, and equipment cleanliness in accordance with hotel and ECOSURE protocols. Train, mentor, and develop Banquet Kitchen staff through hands-on coaching, daily oversight, and performance management. Ensure seamless coordination between kitchen and service teams to guarantee timely and high-quality food preparation and presentation. Bring creativity and personality to the plate-craft memorable banquet experiences through flavorful, beautifully presented dishes. Act as kitchen lead in the absence of the Executive Chef or other culinary leadership, maintaining operational continuity and team morale. Take ownership of kitchen logs, labelling systems, and daily cleanliness routines to uphold food safety and quality assurance standards. Show initiative by anticipating needs, responding to feedback from guests and departments, and fostering a culture of collaboration and excellence. Empowered to lead both morning and evening operations, and respond to input from guests, Sales, and the Food & Beverage team to enhance event experiences. Qualifications Your Experience & Skills Include: Minimum of 5 years in a similar role, with significant experience leading banquet or large-scale event kitchen operations. Degree in Culinary Arts Management, Baking and Pastry Arts, or Culinary Science. Deep understanding of culinary techniques, kitchen equipment, and high-volume food production. A passion for culinary excellence and the desire to craft unique, memorable dishes. Strong leadership skills, with a positive, hands-on, and team-oriented approach. Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism. Excellent interpersonal and communication skills, with a polished and approachable demeanor. Genuine care for guest experience and team well-being, with an intuitive sense of service and empathy. A strong desire for professional growth in a fun, fast-paced, and dynamic culinary environment. Additional Information Salary: Subject to experience and qualifications, salary range $70,000-$90,000 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.

Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary Sous Chef, Executive, Chef, Restaurant, Hotel

Schedules and assigns daily work activities to staff and supervises the completion of tasks. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. Cooks and prepares food following production gui Cook, Catering, Lead, Restaurant, Food

Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Q Center is looking for an Executive Chef to join our team! Job Summary The Executive Chef is responsible for coordinating, supervising and directing all aspects of the Culinary operations while maintaining a profitable operation offering high quality products and service levels. They are expected develop menus and service standards, share ideas to promote business, reduce associate turnover, maintain revenue, forecasting, labor and payroll budgets and meet budgeted productivity while consistently keeping quality high. All these must be achieved while meeting the highest food sanitation standards and working within the food handling requirements mandated by the local county health department. This position has a schedule that may include evenings and weekends, generally a 45 hour workweek. Starting rate for this position is $90,000 - 110,000 per year. Benefits Paid time off 401(K) with employer match Holiday Pay Medical, Dental and Vision Insurance with Wellness Credits Employee Assistance Program Basic Life, AD&D Disability Benefits Employee Meals Education & Experience At least 5 years of progressive experience in a hotel or related field; or a 4-year college degree and at least 3 years or more of related experience required. Culinary degree preferred. Prior experience as an Executive Chef preferred. Food Handler certification or equivalent required. Strong knowledge of food safety, menu development, budgeting and forecasting, quality control, food inventory and purchasing controls. Must have knowledge of food and beverage preparation techniques, health department rules and regulations, local liquor laws and regulations. Physical Requirements Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Fundamental Requirements Associates must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates. Ensure overall guest satisfaction and safety is achieved. Oversee all aspects of the daily culinary operations in food service retail outlets, dining rooms, Banquets & Catering, Energy Hubs and all Kitchens/Production areas. Work with Food and Beverage Managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in kitchen areas. Monitor quality of all food product and presentation. Prepare and submit required reports, including (but not limited to) Wage Progress, payroll, revenue, associate schedules, pre- and post- costing and quarterly actions plans. Respond to any and all guest complaints in a timely manner. Communicate with guests/clients to ascertain expectations and address concerns during meal periods, pre-planning meetings and/or at events. Ensure compliance with Standard Operating Procedures. Ensure compliance with requisition procedures. Conduct performance reviews for direct reports in accordance with Q Center standards and address performance issues immediately working with associate to improve performance or document ongoing concerns. Know and enforce all local health department sanitation laws; accompany the local Health Inspector during bi-annual inspections. Work with the Director of Food and Beverage to create and implement creative menus that meet the needs of guests. Achieve and maintain budgeted/forecasted food and labor costs. Ensure proper training and direction of departmental assistance in compliance with company standards of quality, specifications, portion control, recipes, associate relations, sanitation, etc. Organize and conduct department meetings on a monthly basis. Ensure chefs are fully trained and skilled to execute menus in all operational areas and retail venues Train associates on Standard Operating Procedures, technical tasks, Food Handler certifications, etc. are achieved. Review and approve weekly payroll for production staff. Prepare food purchase orders for proper quantities, specifications, quality and price to stay within cost parameters. Oversee daily activities such as preparation for all food items, sanitation of the outlets; receiving daily inventories, labor control/productivity and food cost report. Develop labor schedules for direct reports to align with operational needs; make adjustments for-the-week, in-the-week as business changes occur and effectively communicate all changes timely and appropriately. Communicate to Engineering any maintenance problems. Assist Conference Planning and Catering Sales on all special menus and pricing parameters. Interview candidates for open food and beverage positions and follow standards for hiring approvals. The Q Center: Q Center is more than a conference center - it's an experience! With 40 years of experience in meeting planning and special event production, Q Center has become an industry leader with boundless versatility and exceptional levels of service. As the largest full-service conference facilities in the Midwest, our vast 150,000+ square-feet of IACC-certified meeting and event spaces regularly host a variety of occasions, from large-scale Fortune 500 company meetings to small business training and special events, like fundraisers and galas. One thing is for sure - food and fun are abundant at Q Center for all to enjoy. From our 95 acres of recreational fun to exploring local sites and indulging in gourmet cuisine, we aim to make every guest experience beyond expectations. Q Center isn't just for business meetings and conferences - our multi-talented team and event space makes us one of the Midwest's premier special event venues! We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law. EEO is the Law Supplement Notice Pay Transparency If you require a reasonable accommodation to complete an application, please email your request to ******************* and provide the job title to which you are applying.

Are you best in class? We're searching for an Executive Chef for a great, private college in the Northeast Illinois area. All-scratch, as local and sustainable as possible food program. Holidays off! Summers are light.