Executive chef jobs in Palatine, IL - 395 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.

We're looking for an Executive Chef to helm the kitchen of our bustling dining operation! We are a high-energy, high-volume cafe that serves up delicious, from-scratch meals. In this role, you'll oversee the daily operations of our high-volume cafe, create and prepare delicious, from-scratch meals in large batches, ensuring every dish meets our high standards, in addition to supervising and coaching a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high-volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time-management skills to keep up with our fast-paced environment, and strong leadership skills with the ability to manage and inspire a team with varying skill levels. The salary range for this position is $90,000 to $100,000. 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. 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. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills 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

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

JOB TITLE: Executive Chef DEPARTMENT: Culinary REPORTS TO: General Manager LAST UPDATED: Tuesday, January 06, 2026 SKILLS The Executive Chef provides visionary leadership and strong business acumen to produce extraordinary culinary and financial results. This role is responsible for driving excellence in creative food development, service enhancement, business planning, and marketing initiatives that elevate the guest experience and expand culinary opportunities. The Executive Chef plans, organizes, controls, and directs the work of a diverse culinary team across multiple food and beverage outlets while ensuring superior quality, consistency, and innovation. This position manages food and labor costs to maximize efficiency, profitability, sanitation, and operational excellence, consistently exceeding company standards and budgetary benchmarks. A team-centered leader, the Executive Chef supports the team in every way, serving as a teacher, mentor, and leader throughout the department, while communicating effectively and working closely with all hotel departments to achieve shared operational and guest-service goals. RESPONSIBILITIES Direct the daily execution of all assigned kitchens and outlets' food production and service while establishing and maintaining procedural guidelines, policies, and standards for overall food and beverage operations. This includes menu design, product specifications, cleanliness and sanitation, food, labor, and operating expense controls. Lead the development and execution of culinary business plans and marketing plans designed to grow revenue, enhance guest satisfaction, and continuously improve service and culinary offerings across all outlets. Collaborate closely with hotel leadership, marketing, events, front office, banquets, and food & beverage teams to ensure seamless service delivery, operational alignment, and exceptional guest experiences. Partner with sales, catering, and events teams to support group business, banquets, and special events through menu development, pricing strategies, and execution excellence. Design and evolve menus that reflect current culinary trends, deliver unique guest experiences, and maximize profitability while maintaining cost discipline across multiple concepts. Proactively seek opportunities to position the hotel's dining venues as prominent and competitive destinations within the market. Participate in special events and promotional functions, maintaining a visible and engaging presence with current and prospective guests. Remain current with culinary trends, techniques, and industry innovations, incorporating relevant ideas into menus and operations. Provide direct and general supervision to the culinary team with a strong emphasis on teaching, mentoring, and leadership development, fostering a positive, collaborative, and accountable culture across all outlets. Develop and mentor internal talent, identifying future leaders within the culinary department. Establish and ensure compliance with all health department regulations related to food handling, storage, temperature control, and workplace cleanliness. Evaluate products and vendors to ensure quality, pricing, and consistency standards are met. Demonstrate strong working knowledge of budgeted labor and food costs, actively managing performance to meet or exceed financial goals. Conduct performance evaluations; coach and guide team members to achieve desired performance outcomes. Follow up to ensure agreed-upon action plans and development goals identified during evaluations are implemented and supported. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory management across all outlets. Oversee the creation and maintenance of menus, preparation instructions, and detailed dish specifications, including ingredients and portion sizes. ADDITIONAL QUALIFICATIONS The individual must possess the following knowledge, skills, and abilities and be able to demonstrate the essential functions of the job, with or without reasonable accommodation: Proven Executive Chef or senior culinary leadership experience in a multi-outlet hotel environment or casino or resort. Highly organized with the ability to lead and support large, diverse teams in a fast-paced, high-volume, multi-outlet operation. Demonstrated excellence in leadership, communication, coaching, and training. Proven ability to communicate effectively and collaborate with cross-functional hotel departments. Proven ability to inspire, develop, and support team members as a teacher and leader. Minimum of 5+ years' experience as an Executive Chef or Senior Culinary Manager in a structured, high-volume operation. Strong business, financial, and operational management skills. Excellent written and verbal communication skills. Multi Lingual is a plus. Flexible schedule availability, including the ability to work varied shifts. Ability to work extended shifts of 10 hours or more as business needs require. COMPENSATION AND BENEFITS Salary range: $110-120K We offer a comprehensive benefits package designed to support the health, well-being, and financial security of our employees. Our offerings include: Medical Plans: Choice of three plans to meet your healthcare needs. Dental Plans: Two options for dental coverage. Vision Insurance: Coverage for routine eye care and eyewear. Paid Time Off (PTO): To support work-life balance. Accident/Hospital Indemnity/Critical Illness plans (new for 2026) In case of emergencies. 401(k) Retirement Plan: Plan for your future with employer contributions. Flexible Spending Account (FSA): Pre-tax savings for healthcare and dependent care expenses. Life and AD&D Insurance: Employer-provided coverage with additional voluntary options. Short-Term Disability (STD): Employer-provided coverage to support you during temporary disability. Voluntary Long-Term Disability (LTD): Additional protection for extended disability. Commuter Benefits: Save on transit and parking expenses. Pet Insurance: Options to support your furry family members. Hilton travel discounts and employee room rates worldwide Career growth and training opportunities Access to wellness programs and employee appreciation events Please note that eligibility for certain benefits may vary depending on your employment status. Detailed information, including plan summaries and enrollment instructions, will be provided during onboarding or upon request. This summary complies with applicable state laws and is subject to change based on legislative updates or company policies.

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.

EXECUTIVE CHEF We are looking for a professional Executive Chef to carry on the responsibility for the kitchen and culinary staff. The executive Chef will lead by example and develop their staff as assets for the restaurant. Our ideal candidate will employ their culinary and managerial skills, in order to play a critical role in maintaining and enhancing our customers' satisfaction. RESPONSIBILITIES Minimum of 2 years management experience Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Ensure that all goals are geared toward exceeding guest's expectations. Participate in long range planning. Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Review staffing levels to ensure that guest service, operational needs and financial objectives are met. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manage department controllable expenses including food cost, supplies, uniforms, and equipment. Determine how food should be presented and create decorative food displays. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Knowledge and use of all cooking methods including broil, sauté, grill, sauces general food prep, proper knife handling Ordering supplies, maintaining weekly inventory, and contacting sales reps if there are issues with orders Need to be able to accurately code invoices and enter them into the Cost Sheet. Need to understand how to pull sales and labor numbers from Aloha and enter them into the Cost Sheet. Learn both Expo lines and prior experience working with wood fired ovens is a plus Ensure that exemplary standards of sanitation and cleanliness are always maintained throughout the kitchen areas Chef applicants must have City of Chicago food service managers certificate Schedule employees week to week, making sure each area of the kitchen is properly staffed REQUIREMENTS Able to work in a high energy / fast paced environment 6 years of experience in the culinary, food and beverage, or related professional area Look presentable and professional Must be able to work nights, weekends and holidays Strong leadership skills with the ability to coach and teach other culinary team members Must be reliable, positive, team oriented, and willing to learn Must take instruction as well as initiative Excellent written and oral communication, teamwork, listening, and time management skills Capability to withstand warm temperatures and proficient in utilizing kitchen equipment Ability to perform under pressure with good customer service skills Endure physical activities such as reaching, bending, kneeling, stocking, and moving about the facility Your resume will be reviewed by a member of our team, and we'll reach out to you directly if there's a fit. All interviews will be via phone, Google Meet, or live with a member of our Hiring teams. Equal Employment Opportunity Employer: Parlor is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, sexual orientation, gender, gender identity and gender expression, or any other characteristic protected by law. We will endeavor to make a reasonable accommodation to the known physical or mental limitations of a qualified applicant with a disability unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance with any aspect of the application process, please contact ********************

Executive Chef at The Metropolitan | Chicago, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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.

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.

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.

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)

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

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 Pastry Sous Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled and well versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The edible art you create makes our guests smile and wanting more in our hotel! What's in it for you: Competitive Salary Employee benefit card offering discounted rates in Accor worldwide Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities What you will be doing: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to all food & beverage and restaurant functions Develop new dessert, pastry and bread products Maintain payroll costs and productivity within budgeted guidelines Assist in the recruitment and training of all new Pastry colleagues Balance operational, administrative and Colleague needs Follow outlet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications Your experience and skills include: Extensive leadership experience in a Pastry department required Diploma Certification in a culinary discipline required Proficient with sugar work and or chocolate skills Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Ability to focus attention on guest needs, remaining calm and courteous at all times Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Responsible for State & Federal Food Handlers certification (mandatory) 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 All your information will be kept confidential according to EEO guidelines. #LI-TM1

This is a tipped position. Compensation includes an hourly wage plus tips, with total weekly earnings potentially reaching up to $1,000 during peak periods, based on schedule, volume, and performance. At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. Voluntary Short Term Disability Insurance - Employee Paid. Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. Traditional and Roth 401(k) Plan - All Employees 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 Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

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.

Job Description 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.

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.

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food p Chef, Cook, Kitchen, Food

Pastry Sous Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled and well versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The e Sous Chef, Pastry, Chef, Restaurant, Hotel