Executive chef jobs in Rockford, IL

Our Sampling Kitchen is where we carefully test our food products to bring customers the high-quality ALDI-exclusive brands and flavors they love. Supporting our buying team with food preparation and setting up daily sampling sessions for the purpose of sensory evaluations. The best part? You'll pursue your passion for food with the support of a stable, growing company. In this role the Chef II will be responsible for daily samplings, sensory evaluation, and recipe development They will work with Quality Assurance, National Buying Services, Marketing, Public Relations and Corporate Responsibility. The ideal candidate will thrive in a team environment, multitask effectively, possess strong problem-solving skills, have a working knowledge of Microsoft Office applications, and have an educational background in Culinary Arts. The objective of this role is to support the preparation of food products for the purpose of quality evaluation. Position Type: Full-Time Starting Wage: $22.25 per hour Wage Increases: Year 2 - $23.00 | Year 3 - $23.75 | Year 4 - $24.50 Work Location: Batavia, IL Duties and Responsibilities: Must be able to perform duties with or without reasonable accommodation. * Consults with the Buying team where necessary and organizes the preparation schedule to ensure items are prepared on time and in an appropriate manner. * Serves as a liaison for internal operational tasks, including but not limited to, internal catering requests, inventory collection and product sample submissions. * Provides feedback relating to cooking instructions, product packaging, and sensory attributes, in relation to the benchmark and company specifications. * Provides training to new personnel and contributes to committee or teamwork. * Recommends process improvements for area of responsibility. * Leads the preparation for all sampling sessions. * Assists in the development and maintenance of quality evaluation processes and projects. * Supports sample evaluation processes, including but not limited to, sensory evaluation tool development, sensory training sessions and internal sensory panels. * Creates recipes and menus utilizing private label items for packaging, in-store merchandising, marketing purposes and approved internal meetings. * Prepares reports, presentations and quality evaluation materials for use by QA Kitchen, QA Department and Buying Team. * Supports the Quality Assurance Product Evaluation process through the physical evaluation of product including but not limited to: sensory attribute evaluation, percentage by weight, Brix, Viscosity, and the preparation of relevant data to support the evaluation. * Supports Public Relations initiatives and provides culinary support at events hosted on-site. * Maintains a thorough understanding of sampling procedures and follows them appropriately. * Maintains the high standards of hygiene, safety, cleanliness, and sanitation in the sampling and kitchen areas. * Cleans up the product samples between each sampling. * Ensures all product samples are handled and stored in a safe, organized manner. * Maintains weekly inventory of all storage areas in the sampling kitchen following the first in, first out rule for best buy dates. * Collaborates with team members and communicates relevant information to leadership. * Upholds the security and confidentiality of documents and data within area of responsibility. * Other duties as assigned. Job-specific Competencies: Knowledge/Skills/Abilities * Consistently demonstrates the Mindsets, ALDI Acts Competencies and Professional Skills (M.A.P.) as outlined for the role. * Gives attention to detail and follows instruction. * Excellent verbal and written communication skills. * Effective time management; maximizes productivity. * Prepares written materials to meet purpose and audience. * Develops and maintains positive relationships with internal and external parties. * Ability to interpret and apply company policies and procedures. * Possesses a keen sense of palate and smell to evaluate, identify, and communicate all sensory aspects of products. * Ability to thrive in a fast-paced environment, consistently meeting deadlines and remaining calm under pressure. * Excellent culinary skills, including the ability to follow cooking instructions. Education and Experience: * Associate's Degree in Culinary Arts or a related field required. * A minimum of 3 years of progressive experience in Culinary Arts required. * Experience with Microsoft Office Suite preferred. * ServSafe Food Manager Training for food service and sanitation will be completed within 90 days of hire and the certificate must be renewed and maintained according to Illinois Department of Health guidelines required. * Or, a combination of education and experience providing equivalent knowledge. Physical Requirements: * Work may be performed in a kitchen, office, remote office or a combination of both environment where kitchen equipment, a computer and office equipment may be used as needed to perform duties. * Regularly operates a variety of kitchen equipment required for the preparation of food and product sampling. * Regularly required to reach, grasp, stand and move from one area to another. * Regularly required to push, pull, bend, lift and move up to 25 lbs. * Occasionally required to lift up to 50 lbs. Travel: * Minimal travel required as needed for job related duties such as training, project work and administrative tasks.

About Giostra Fabio Viviani grew up poor on the west side of Florence. Often, the only entertainment his family could afford was a visit to the Giostra - a magical old carousel in Piazza della Repubblica. This town square was a gathering place for people from all walks of life, where everyone felt welcome. In that spirit, Fabio Viviani Hospitality is pleased to bring South Barrington Giostra - an old-school Italian restaurant featuring the simple, classic dishes Fabio grew up on, with recipes passed down from his mother and grandmother. Step inside our doors and experience the welcoming atmosphere of Old Florence. Enjoy a glass of wine from our extensive wine list, many procured through Fabio's lifelong connections. Have some pasta. Eat! For Giostra is not just close to Fabio's home here in South Barrington. It's close to his heart. We are seeking an experienced and passionate Executive Chef to lead Giostra's kitchen operations, inspire our culinary team, and uphold the highest standards of quality, creativity, and consistency. This role requires not only exceptional culinary skills but also strong leadership, organizational expertise, and business acumen. Duties & Responsibilities Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued. Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers. Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment. Develop innovative and seasonally driven menus that reflect Giostra's vision and elevate the guest experience. Establish and enforce portion sizes, plating standards, and presentation guidelines. Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures. Collaborate with Giostra leadership on financial planning, budgeting, and cost management. Ensure compliance with all food safety, sanitation, and workplace safety regulations. Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards. Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff. Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation. Uphold and model company values, policies, and standards at all times. Other duties as assigned. Requirements Passion for food and dedication to delivering an excellent dining experience for every guest. Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments. Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests. A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role. Culinary degree or equivalent professional training preferred. Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency. Creative approach to menu development, plating, and modern culinary trends. Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments. Flexibility to work evenings, weekends, and holidays as required. Preferred Qualifications Certification from the American Culinary Federation (CEC or higher). Experience in fine dining and/or high-volume operations. Proven track record of developing innovative, guest-focused menus. Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decisions based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, Giostra may be the place for you. Apply today!

Job Description EXECUTIVE CHEF III Salary: $60000 - $70000 / year As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary The Executive Chef is supporting a premier national account and is responsible for overseeing all kitchen operations and directing the preparation of meals in accordance with established corporate programs and guidelines. Their role ensures culinary excellence, operational consistency, and adherence to brand standards across the account. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and 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 Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Eurest EXECUTIVE CHEF III** **Salary:** **$60000 - $70000 / year** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. **Job Summary** The Executive Chef is supporting a premier national account and is responsible for overseeing all kitchen operations and directing the preparation of meals in accordance with established corporate programs and guidelines. Their role ensures culinary excellence, operational consistency, and adherence to brand standards across the account. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Trains kitchen staff in food preparation, safe handling, and 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 + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Complies with federal, state and local health and sanitation regulations and department sanitation procedures + Performs other duties as assigned **Qualifications:** + A.S. or equivalent experience + Three to five years of progressive culinary/kitchen management experience + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + ServSafe certified - highly desirable **Apply to Eurest today!** _Eurest is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Eurest are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************** for paid time off benefits information.

Job Description: Asian Cuisine Chef Employment Type: Full-Time Salary: $90K - $110K + 12% Bonus Potential Benefits: Med, Dent, Vis, PTO, 401K We are seeking a highly skilled and experienced Asian Cuisine Chef to join our culinary team. This role requires a professional with a passion for authentic Asian flavors, extensive expertise in diverse cuisines, and a proven ability to operate under pressure in a high-paced kitchen environment. If you are fluent in Cantonese and Mandarin, have in-depth experience in WOK, Dim Sum, Thai, Cantonese, and Japanese cuisines, and thrive in a collaborative environment, we encourage you to apply. Key Responsibilities Prepare Authentic Dishes: Create exceptional Asian dishes, including WOK-prepared meals, Dim Sum, and various Thai, Cantonese, and Japanese specialties, maintaining the highest quality standards. Menu Development: Collaborate with the culinary team to design and refine innovative menus that celebrate traditional and modern Asian culinary techniques. Kitchen Operations: Oversee food preparation, maintain portion sizes, and ensure dishes align with pre-established recipes and presentation standards. Inventory Management: Monitor kitchen inventory, track ingredient freshness, and place timely orders to ensure continuous, efficient operations. Food Safety Compliance: Ensure adherence to all health, safety, and hygiene regulations and protocols, maintaining a clean and well-organized kitchen environment. Team Leadership: Mentor and train junior kitchen staff, sharing knowledge in WOK techniques and other culinary skills to maintain team development and motivation. Quality Control: Conduct regular checks to ensure consistent quality, taste, and presentation of all dishes. Collaboration: Work closely with front-of-house teams to ensure seamless communication and an excellent dining experience for guests. Qualifications Experience: 5-8 years of professional experience specializing in WOK cooking, Dim Sum, and Thai, Cantonese, and Japanese cuisines. Language Skills: Fluency in Cantonese and Mandarin is a must to effectively communicate and collaborate with team members and suppliers. Culinary Expertise: Deep understanding of Asian culinary techniques, ingredients, flavor profiles, and plating aesthetics. Education: Culinary degree or equivalent professional training is preferred, but not required, with substantial hands-on experience. Skills: Exceptional knife skills, proficiency with WOK equipment, and the ability to multitask in a fast-paced kitchen environment. Key Competencies Attention to Detail: Keen focus on maintaining high quality and consistency. Time Management: Ability to prioritize tasks efficiently during peak hours. Creativity: A passion for experimenting and creating unique culinary experiences while honoring traditional flavors. Communication Skills: Clear and concise communication skills and must be able to speak fluent Cantonese & Mandarin Problem-Solving: Quick thinking and the ability to make decisions under pressure. If you meet the outlined qualifications and are ready to bring your culinary artistry to a challenging and rewarding role, we invite you to apply. To apply, submit your resume to ************************

Job DescriptionCHEF Reports To: Corporate & General Manager Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Qualifications: A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handlers certification (or must be willing to attain), A work place sexual harassment certificate

With over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation * Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. * Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table's passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality. * Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. * Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance * Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. * Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. * Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support * Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. * Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. * Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance * Ensure compliance with food safety standards, local health codes, and sanitation regulations. * Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. * Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. * May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. * Ensure store safety and cleanliness, addressing any maintenance needs promptly. * Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. * Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements * Ability to communicate verbally and work cooperatively with associates and customers. * Ability to remain standing for up to 4 hours at a time. * Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. * The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. * Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. * Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. * Ability to lift and/or move merchandise weighing up to 50 lbs. * Ability to ascend/descend ladders to retrieve and/or move merchandise. * Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. * Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. * Regular and predictable attendance with the flexibility to adjust class assignments based on demand. * Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience * Must be 21 years of age or older at the time of employment. * A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. * 1-2 years of kitchen operations experience. * Valid Food Manager Certification. * Excellent communication, problem-solving, and decision-making abilities. * Passion for community engagement and providing exceptional customer experiences. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to [email protected]. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact [email protected]. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Sushi Chefs are responsible for the preparation, production, and presentation of all menu items with a focus on sushi, maki, nigiri, and sashimi. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Prepare food items and ingredients needed for menu items (including but not limited to sushi, maki, nigiri, and sashimi) according to prescribed recipes and/or special requests as directed by the Head Sushi Chef. Follow all prescribed portioning controls and par levels and maintain food safety and quality standards. Prepare plate presentations, correctly set up according to tickets, or as directed by the Executive Chef or Head Sushi Chef. Open line of communication with the Head Sushi Chef, including any concerns or challenges in fulfilling orders or tickets. Wash and clean raw food products; follow proper hold times for refrigerated products placing them back in coolers timely. Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices. Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment. Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations. Assist the Head Sushi Chef as directed. Other duties may be assigned as needed. Minimum Qualifications (Knowledge, Skills, and Abilities) Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy. Food Handlers certificates are required. Basic reading and writing skills. Excellent interpersonal and customer service skills. Well-organized. Excellent communication skills. Multi-task oriented. Follow all prescribed portioning controls and par levels and maintain food safety and quality standards. Comply and execute all workplace safety, including knives, and sanitation guidelines and procedures. Promote a positive and collaborative employee culture designed to support customer needs. Education and Experience No previous Sushi Chef experience is necessary but preferred. Depending on experience, could be required to shadow another Sushi Chef as training. Must pass a written test regarding Shakou's menu.

Job Description Side Lot Brewery in Wauconda, IL is looking for one chef to join our team. We are located at 110 Slocum Lake Rd. Our ideal candidate is, ambitious, hard-working, and comfortable with working in unique conditions. We're looking for someone who wants to be hands-on in the kitchen. From washing dishes to running food if needed. This is a true grind of a job, with the best team and support staff around. We're looking for someone that wants to show off what they can do and loves to create exciting menus. Responsibilities Opening and closing of the kitchen including nightly washdown & sanitizing Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Check the quality of raw and cooked food products to ensure that standards are met. Check the quantity and quality of received products. Record production and operational data on specified forms. Estimate amounts and costs of required supplies, such as food and ingredients. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Order or requisition food and other supplies needed to ensure efficient operation Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team ServSafe Manager Certified REQUIRED. We are looking forward to hearing from you.

We are seeking a Chef manager to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Menu development within provided guidelines Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Pastry Sous Chef - (250002PS) Description If you're eager to showcase your talents in a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We are on the lookout for a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As a Pastry Sous Chef for Grand Geneva Resort & Spa, you will train other associates performing the same or related work and oversee the preparation and service of all baked goods, including specialty items. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing?· Supervises the preparation and production of all baked goods· Be extremely creative and a passionate professional in your field· Prepares specialty-baked goods for in-house and catered events· Records inventory of supplies and orders stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate· Provides training and guidance to bakers, senior bakers, and other employees performing related work· Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions· May be required to prepare baked goods for special diets· Prepare all pastries and desserts for buffets and three restaurant outlets· Supervise all pastry staff including, hiring, training, counseling, and progressive discipline· Be able to work varying schedules to reflect business needs of the hotel, in addition attend all training sessions and necessary meetings· Perform other duties as assigned What do you bring to the role?· At least 3 years of experience that is directly related to the duties and responsibilities specified· Ability to prepare routine administrative paperwork· Ability to prepare and bake a variety of pastries, rolls, and/or other baked goods· Ability to analyze supplies costs and develop cost-effective procedures· Ability to lead and train staff· Ability to read, understand, follow, and enforce safety procedures· Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials· Knowledge of supplies, equipment, services ordering, and inventory control· Ability to supervise and train assigned staff· Knowledge of food preparation and presentation methods, techniques, and quality standards· Knowledge of food safety and sanitation standards What's in it for you?· A free, well-balanced meal every shift· Discounted gym membership· Room discounts at Marcus Hotels & Resorts· Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa· Free parking· “Two for one” movie theater coupons at Marcus Theatres· Ability to grow your career and transfer from one property to another· Early wage access· Paid time off· Flexible scheduling· Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match· And more!About Us:A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Grand Geneva Resort 7036 Grand Geneva Way Highway 50 East Lake Geneva 53147Job: Culinary/KitchenJob Posting: Nov 24, 2025, 6:11:43 PM

Description: Job Description: BOH Line Cook Job Summary: As a BOH Line Cook, you will play a crucial role in delivering high-quality dishes while maintaining efficiency in a fast-paced kitchen. You will be responsible for preparing, cooking, and plating menu items according to company standards while ensuring food safety and sanitation guidelines are followed. Key Responsibilities: Prepare and execute menu items according to recipes and company standards. Set up and stock stations with necessary ingredients and supplies. Ensure all food is cooked and presented properly, maintaining consistency and quality. Maintain a clean and organized workstation, following food safety and sanitation guidelines. Assist with inventory management and proper food storage. Handle kitchen equipment properly and safely. Adapt to high-volume service while maintaining attention to detail. Assist with opening and closing duties as needed. Resumen del Puesto Como BOH Line Cook, desempeñarás un papel crucial en la preparación de platos de alta calidad mientras mantienes la eficiencia en una cocina de ritmo rápido. Serás responsable de preparar, cocinar y emplatar los elementos del menú de acuerdo con los estándares de la empresa, asegurando el cumplimiento de las normas de seguridad alimentaria y saneamiento. Responsabilidades Principales: Preparar y ejecutar los elementos del menú siguiendo recetas y estándares de la empresa. Configurar y abastecer las estaciones con los ingredientes y suministros necesarios. Asegurar que todos los alimentos se cocinen y presenten correctamente, manteniendo la consistencia y calidad. Mantener un área de trabajo limpia y organizada, cumpliendo con las normas de seguridad alimentaria e higiene. Ayudar con la gestión de inventarios y el almacenamiento adecuado de los alimentos. Manejar el equipo de cocina de manera segura y adecuada. Asistir con las tareas de apertura y cierre según sea necesario. Requirements: Qualifications: Previous experience as a line cook or in a similar BOH role preferred. Ability to work in a fast-paced, high-pressure environment. Availability to work flexible hours, including nights, weekends, and holidays. Requisitos: Experiencia previa como line cook o en un puesto similar en BOH (preferido). Conocimiento sólido de la preparación de alimentos, técnicas de cocina y seguridad en la cocina. Disponibilidad para trabajar horarios flexibles, incluyendo noches, fines de semana y días festivos.

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.

Our Sampling Kitchen is where we carefully test our food products to bring customers the high-quality ALDI-exclusive brands and flavors they love. Supporting our buying team with food preparation and setting up daily sampling sessions for the purpose of sensory evaluations. The best part? You'll pursue your passion for food with the support of a stable, growing company. In this role the Chef II will be responsible for daily samplings, sensory evaluation, and recipe development They will work with Quality Assurance, National Buying Services, Marketing, Public Relations and Corporate Responsibility. The ideal candidate will thrive in a team environment, multitask effectively, possess strong problem-solving skills, have a working knowledge of Microsoft Office applications, and have an educational background in Culinary Arts. The objective of this role is to support the preparation of food products for the purpose of quality evaluation. **Position Type:** Full-Time **Starting Wage:** $22.25 per hour **Wage Increases:** Year 2 - $23.00 | Year 3 - $23.75 | Year 4 - $24.50 **Work Location:** Batavia, IL **Duties and Responsibilities:** Must be able to perform duties with or without reasonable accommodation. - Consults with the Buying team where necessary and organizes the preparation schedule to ensure items are prepared on time and in an appropriate manner. - Serves as a liaison for internal operational tasks, including but not limited to, internal catering requests, inventory collection and product sample submissions. - Provides feedback relating to cooking instructions, product packaging, and sensory attributes, in relation to the benchmark and company specifications. - Provides training to new personnel and contributes to committee or teamwork. - Recommends process improvements for area of responsibility. - Leads the preparation for all sampling sessions. - Assists in the development and maintenance of quality evaluation processes and projects. - Supports sample evaluation processes, including but not limited to, sensory evaluation tool development, sensory training sessions and internal sensory panels. - Creates recipes and menus utilizing private label items for packaging, in-store merchandising, marketing purposes and approved internal meetings. - Prepares reports, presentations and quality evaluation materials for use by QA Kitchen, QA Department and Buying Team. - Supports the Quality Assurance Product Evaluation process through the physical evaluation of product including but not limited to: sensory attribute evaluation, percentage by weight, Brix, Viscosity, and the preparation of relevant data to support the evaluation. - Supports Public Relations initiatives and provides culinary support at events hosted on-site. - Maintains a thorough understanding of sampling procedures and follows them appropriately. - Maintains the high standards of hygiene, safety, cleanliness, and sanitation in the sampling and kitchen areas. - Cleans up the product samples between each sampling. - Ensures all product samples are handled and stored in a safe, organized manner. - Maintains weekly inventory of all storage areas in the sampling kitchen following the first in, first out rule for best buy dates. - Collaborates with team members and communicates relevant information to leadership. - Upholds the security and confidentiality of documents and data within area of responsibility. - Other duties as assigned. **Job-specific Competencies:** Knowledge/Skills/Abilities - Consistently demonstrates the Mindsets, ALDI Acts Competencies and Professional Skills (M.A.P.) as outlined for the role. - Gives attention to detail and follows instruction. - Excellent verbal and written communication skills. - Effective time management; maximizes productivity. - Prepares written materials to meet purpose and audience. - Develops and maintains positive relationships with internal and external parties. - Ability to interpret and apply company policies and procedures. - Possesses a keen sense of palate and smell to evaluate, identify, and communicate all sensory aspects of products. - Ability to thrive in a fast-paced environment, consistently meeting deadlines and remaining calm under pressure. - Excellent culinary skills, including the ability to follow cooking instructions. **Education and Experience:** - Associate's Degree in Culinary Arts or a related field required. - A minimum of 3 years of progressive experience in Culinary Arts required. - Experience with Microsoft Office Suite preferred. - ServSafe Food Manager Training for food service and sanitation will be completed within 90 days of hire and the certificate must be renewed and maintained according to Illinois Department of Health guidelines required. - Or, a combination of education and experience providing equivalent knowledge. **Physical Requirements:** - Work may be performed in a kitchen, office, remote office or a combination of both environment where kitchen equipment, a computer and office equipment may be used as needed to perform duties. - Regularly operates a variety of kitchen equipment required for the preparation of food and product sampling. - Regularly required to reach, grasp, stand and move from one area to another. - Regularly required to push, pull, bend, lift and move up to 25 lbs. - Occasionally required to lift up to 50 lbs. **Travel:** - Minimal travel required as needed for job related duties such as training, project work and administrative tasks. ALDI offers **competitive wages and benefits,** including: + 401(k) Plan + Company 401(k) Matching Contributions + Employee Assistance Program (EAP) + PerkSpot National Discount Program In addition, **eligible employees** are offered: + Medical, Prescription, Dental & Vision Insurance + Generous Vacation Time & 7 Paid Holidays + Up to 6 Weeks Paid Parental Leave at 100% of pay + Up to 2 Weeks Paid Caregiver Leave at 100% of pay + Short and Long-Term Disability Insurance + Life, Dependent Life and AD&D Insurance + Voluntary Term Life Insurance Click here to learn more about the benefits ALDI has to offer (********************************* _ALDI is committed to equal opportunity for all employees and applicants. As a proud Equal Opportunity Employer (EOE), we do not discriminate based on race, color, national origin, ancestry, citizenship status, religion, sex, sexual stereotyping, sexual orientation, gender, gender identity, gender expression, age, marital status, mental or physical disability, medical condition, genetic information, military or veteran status, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), or any other protected characteristic. Employment may be contingent upon ALDI's receipt of an acceptable and job-related drug test, motor vehicle report, and/or reference check, as applicable and permissible by law._

With over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation * Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. * Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table's passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. * Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. * Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance * Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. * Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. * Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support * Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. * Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. * Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance * Ensure compliance with food safety standards, local health codes, and sanitation regulations. * Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. * Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. * May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. * Ensure store safety and cleanliness, addressing any maintenance needs promptly. * Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. * Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements * Ability to communicate verbally and work cooperatively with associates and customers. * Ability to remain standing for up to 4 hours at a time. * Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. * The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. * Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. * Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. * Ability to lift and/or move merchandise weighing up to 50 lbs. * Ability to ascend/descend ladders to retrieve and/or move merchandise. * Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. * Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. * Regular and predictable attendance with the flexibility to adjust class assignments based on demand. * Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience * Must be 21 years of age or older at the time of employment. * A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. * 1-2 years of kitchen operations experience. * Valid Food Manager Certification. * Excellent communication, problem-solving, and decision-making abilities. * Passion for community engagement and providing exceptional customer experiences. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to [email protected]. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact [email protected]. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

About Giostra Fabio Viviani grew up poor on the west side of Florence. Often, the only entertainment his family could afford was a visit to the Giostra - a magical old carousel in Piazza della Repubblica. This town square was a gathering place for people from all walks of life, where everyone felt welcome. In that spirit, Fabio Viviani Hospitality is pleased to bring South Barrington Giostra - an old-school Italian restaurant featuring the simple, classic dishes Fabio grew up on. With recipes passed down from his mother and grandmother. Step inside our doors and experience the welcoming atmosphere of Old Florence. Enjoy a glass of wine from our extensive wine list, many procured through Fabio's lifelong connections. Have some pasta. Eat! For Giostra is not just close to Fabio's home here in South Barrington. It's close to his heart. About Fabio Fabio Viviani. Fabio was on three seasons of the television competition show Top Chef and won the title of “Fan Favorite.” When you meet him, you will understand why. He is a celebrity without the celebrity ego. His drive for excellence and true culinary talent make him a celebrated and revered chef. Duties: Provide quality, and genuine, hospitality in a timely manner. Ensure that guest's feel important and welcome in the restaurant. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Ability to provide leadership in the kitchen with staff and during service. Adheres to all company safety and sanitation policies and procedures. Other duties as assigned. Requirements Passion for food and ensuring an excellent dining experience for all guests. Energetic and genuine positive attitude while interacting with team-members and all guests. A minimum of 5 years of experience in progressive kitchen positions including leadership. Must be able to give direction to kitchen team-members regarding recipes, cooking technique, and safety. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50+ pounds. Be able to work in a standing position for long periods of time. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in Assembling Orders Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Woolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prep and bake all bakery items for the menu and special events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise bakery personnel Actively engaged in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory Ensure bakery area and equipment are maintained to health standards Teach and enforce safety regulations Specialized Decorating Assist in developing and tasting recipes Assists in planning bakery products menu May act as kitchen supervisor in the absence of other Wolfoods staff Safe Special Diet and Allergen food preparation Qualification & Experience: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Able to both lead a team & take direction Minimum 6-day 70-hr work week Ability to work under pressure in environments that are above/below average temperatures Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch and reach for extended periods of time Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to bake from scratch Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Salary Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Brissago Chef - (250002TL) Description If you're eager to showcase your talents at a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We seek a passionate individual to join our team at Ristoranté Brissago, a contemporary Italian restaurant at the resort that sources local, seasonal ingredients. As a Brissago Chef at the Grand Geneva Resort & Spa, you will produce menu items in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing?· Oversees and supervises daily line operation. · Prepares all food items for buffet, banquet and restaurant use according to standard recipes. · Visually inspects appearance of all food for proper taste, color combination and overall presentation to maintain appeal. · Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts. · Supervise all staff including training, counseling and discipline. · Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. · Properly rotates food products in order to keep spoilage and waste to a minimum. · Ensures that all equipment in work area is properly cleaned and sanitized. · Performs other duties as required. What do you bring to the role?· Any combination of education and experience that provides the required knowledge, skills and abilities. · High School diploma preferred. · Culinary or Apprenticeship program preferred. · 2-3 years of experience required in lead cook position. · Experience with Italian Cuisine. · Above average knowledge of accepted safety sanitation standards. · Extensive experience with slicers, mixers, grinders, food processors, etc. · Above average mathematical skills necessary to understand recipes, measurements, requisitions amounts and portion sizes. · Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates. What's in it for you?· Free meals every shift made by our talented culinary team· Paid time off· Golf, Ski, Restaurant & Spa discounts· Hotel room discounts as low as $49 per night· WELL Spa Gym membership for $16 per paycheck· Advancement opportunities across the property and US· Friendly work atmosphere· Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits· Recognition programs (aka get paid to celebrate) About Us:A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Grand Geneva Resort 7036 Grand Geneva Way Highway 50 East Lake Geneva 53147Job: Culinary/KitchenJob Posting: Dec 11, 2025, 6:31:22 PM