Kitchen manager jobs in Chicago, IL - 2,150 jobs

As the Kitchen Manager, you would be responsible for the back of the house and all of its functions. This position will direct the activities of back-of-the-house hourly associates, ensuring cleanliness and sanitation, implementing purchasing and cos Kitchen Manager, Manager, Kitchen

Lead with Excellence at Green Garden Country Club in Frankfort, Illinois - General Manager Opportunity! Do you possess a passion for cultivating exceptional member experiences and a proven track record of leadership within the hospitality or club industry? Green Garden Country Club, a well-respected and thriving institution in Frankfort, Illinois, is seeking a dynamic and results-oriented General Manager to lead our dedicated team and elevate our club to even greater success. As General Manager, you will be the central figure in overseeing all facets of our operations, ensuring the seamless and efficient delivery of outstanding services and programs to our valued members in the Frankfort community and beyond. You will foster a welcoming and inclusive atmosphere, nurture a high-performing team, and strategically manage the club's resources to secure financial stability and long-term prosperity. What you'll do: Provide strategic direction: Develop and execute strategic plans, annual budgets, and operational objectives that are in harmony with the club's mission and vision for our Frankfort location. Elevate member experience: Champion a member-first philosophy, proactively understand and address member needs specific to our Frankfort demographic, and guarantee exceptional service delivery across all departments (golf, dining, social events, etc.). Inspire and manage the team: Recruit, train, mentor, and evaluate a talented and diverse team, fostering a collaborative and positive work environment within our Frankfort club. Oversee comprehensive operations: Manage the daily operations of the club, encompassing golf course upkeep, food and beverage services, event coordination, membership administration, and facility maintenance at our Frankfort site. Ensure fiscal responsibility: Develop and manage budgets, monitor financial performance, implement cost-effective strategies, and identify opportunities for revenue enhancement within the Frankfort market. Maintain impeccable standards: Ensure adherence to all relevant laws, regulations, and club policies, upholding high standards of quality and safety at our Frankfort facility. Cultivate strong relationships: Foster positive connections with members, staff, vendors, and the local Frankfort community. Drive continuous improvement: Regularly assess operations, pinpoint areas for enhancement, and implement innovative solutions to enrich the member experience and operational efficiency at our Frankfort club. What you'll bring: Significant experience (5+ years) in a senior management role within a country club, or similar member-based organization. Robust financial acumen and a proven ability to develop and manage budgets effectively. Exceptional leadership, communication, and interpersonal abilities with the capacity to motivate and inspire teams. A deep understanding of the expectations and needs of country club members. Excellent organizational and problem-solving skills with meticulous attention to detail. A Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred). A genuine passion for the country club environment and a dedication to providing outstanding experiences. Familiarity with Frankfort and the surrounding Will County community is highly desirable. What we offer: Green Garden Country Club in Frankfort offers a competitive salary and benefits package, along with a unique opportunity to lead a well-established and respected organization within a thriving community. You will have a significant role in shaping the member experience and contributing to the continued success of our club. Are you ready to lead Green Garden Country Club in Frankfort to even greater heights? If you are a dynamic leader with a commitment to excellence and a passion for member satisfaction, we encourage you to apply. Please submit your resume and a cover letter detailing your qualifications and your vision for Green Garden Country Club in Frankfort. We are excited to connect with you!

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the successful overall coordination, administration, and direction of all Beverage activities on property, in any mission and objectives and in full accordance with all policies and procedures, gaming regulations and alcohol beverage commission. List duties in order of time spent or importance. Essential duties and tasks that must be performed with or without reasonable accommodation. Formulates, administers and enforces departmental policies and performance standards Participates in setting marketing policies and goals designed to attract casino guests Ensures departmental compliance with applicable federal and state laws governing food and beverage Coordinates all activities in the Beverage Department relating to recruitment, interviewing, testing, selection, orientation, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures adhering to state laws Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance standards Sets priorities for all Beverage supervisors, providing guidance and assistance as needed. Conducts staff meeting with bars and service area employees, ensuring all policies and procedures are communicated to employees Participates in special projects as requested by F&B Director and/or the Casino's management team Reviews departmental reports, addressing potential conflicts and/or misinformation. Ensures a maximum level of service and satisfaction throughout the property, in the area of beverage operations is achieved and maintained Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports Ensures that the highest possible of standards of customer service and employee relations are maintained and carried out in a fair and equitable manner Assists shift supervisors with scheduling of employees and ensuring correct staffing levels and adjustments are made in accordance with customer needs. Approves all work schedules Reviews financial statements; forecasts revenue and labor figures for the venue; maintains proper inventory levels Maximizes cost effectiveness within the venue by ensuring compliance within established budget, labor and revenue benchmarks Possesses knowledge of and complies with local jurisdiction gaming laws (federal, state, etc.) and attendant regulations as well as the company's internal controls, policies, and procedures Promotes proper communication within the department by utilizing memos, weekly meetings, and emails. Performs and reports all quarterly inventories, monitor and maintain inventory levels, ensuring an adequate supply, while minimizing waste and controlling costs Ensures that all equipment is properly maintained and in working order. Assists F&B Trainer in developing, utilizing, and maintaining all training policies and procedures. Train and supervise staff on beverage preparation, service standards, and customer interaction to maintain a high level of service. Adheres to all purchasing polices and procedures Reviews and investigates all shortages and open checks for their venue Partners with restaurant leadership to develop all beverage menus, pricing structures, recipe standards, and wine selections. Create and update beverage menus with current trends and guest's preferences, collaborating with Chefs and vendors. Maintains the company's beverage program standards to remain company compliant and maximizing national beverage contracts. Partners with vendors to ensure the highest quality of products and service are being provided Manage the daily operation of beverage service, ensuring high quality service and compliance to health code regulations. Qualifications High School diploma or GED and three to four years of Beverage Manager's experiences required Appropriate licenses Strong organizational skills and interpersonal skills required Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees or organization Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations Must be able to obtain an ABC liquor permit Responsible for keeping all licenses and permits current Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Inspire Wellness and Connection in Chicago! Grace Management, Inc. is seeking an energetic and compassionate Assistant General Manager (Senior Executive Director) to support the vibrant senior living community The Hallmark in downtown Chicago. In this leadership role, you'll foster a warm, welcoming environment where residents thrive and team members feel supported, valued, and empowered. At Grace Management, we believe “It's not like home. It is home.” With over 40 years of excellence and recognition as one of the nation's top senior living operators, we are committed to a people-first culture built on compassion, collaboration, and meaningful connections. POSITION SUMMARY: Manage daily operations of the senior living community within parameters of established policies and procedures and in keeping with the philosophy and mission of the organization. Maintain compliance with federal, state, and local regulations. Supervise and direct the work activity of department supervisors and associates. Create and maintain a high level of resident, family, and associate engagement and satisfaction. RESPONSIBILITIES: Prepare and enforce policies regarding duties and activities of community associates. Ability to prepare all reports as required by management and home office. Oversee all department supervisors and administrative personnel. Manage the entire personnel function; recruitment, employment, performance, on-going evaluation, promotion and discharge of associates, per Grace Management procedure. Responsibility for all financial transactions; maintain financial records, including petty cash; Participate in accounts receivable and payable functions, as defined by supervisor. Collect (or coordinate with business office manager) all rent and service fees by designated date and ensure deposit in bank, per Grace Management procedure. Assure confidentially of all verbal and written information pertaining to residents and associates. Oversee the confidentiality and safe storage of current and closed resident records, associate records, and physical plant records in compliance with regulatory requirements. Interface with accounting and personnel departments at the Grace Management Home Office to meet objectives pertaining to financial and payroll deadlines. Assist with preparation of an annual budget and adherence within budgeted guidelines. Assure all necessary supplies/equipment are purchased, maintained, and accounted for at all times within the community. Oversee purchase of supplies, equipment, or services; including all vendor contracts and capital improvement requests as assigned by supervisor. Develop, schedule, plan, and procure materials for associate in-services and meetings. Develop relationships with a variety of community agencies that can be of benefit to community. Develop one-on-one relationships with residents, families, and associates. Arbitrate complaints and disputes concerning residents, family, and/or personnel. Meet with and review and evaluate all recommendations of the community's resident council and their meetings. Observe and enforce all sanitation, safety and infection control policies and procedures. Maintain and oversee all community insurance programs. Prepare and/or oversee time reporting of associates and oversee all payroll functions to ensure associates are actually paid on designated payroll dates. Serves as the Sales Leader of the community by assuring sales and marketing objectives are achieved and maintained and occupancy goals are met; and that the community has an effective business development plan and presence in the greater community. Coordinate details related to move-ins and move-outs. Meet with new residents and families to explain residency agreement and process at time of move-in and ongoing if questions arise. If applicable, work with the wellness team to assess resident functional status and social, psychological, and spiritual needs on an ongoing basis, but especially prior to move-in and after hospital stays; Assure that care plans are completed and arrange services and support to meet resident needs; Refer residents to community-based services and medical services as necessary; Implement approaches and services to maintain or enhance resident independence. Initiate action plans and family conferences for resolving problems identified by associates, residents, or family members. If applicable, initiate resident/family conferences when a change of service level is required; Document goals and action plans and review dates on appropriate forms. Assure final determination on eligibility of continued residency. Assure continuity and consistency in delivery and quality of services. Assure state regulations are met and work closely with state oversight agencies, including review of state deficiencies and the development of plan of corrections. Maintain high degree of resident satisfaction and evaluate resident satisfaction regularly; Implement programs and changes to enhance resident satisfaction with approval of supervisor. Prepare weekly and monthly reports as directed by supervisor. Assume on-call responsibilities on a rotational basis and assign on-call responsibilities to other associates on a rotational basis to ensure after-hours response to resident emergencies and physical plant problems. Organizes, maintains, and participates in weekend Manager on Duty. Ensure appropriate handling of on-the-job injuries as reported by associates and any incidents involving residents and visitors. Maintain and upgrade knowledge and implementation of standards and requirements specified by federal and state laws. Carry-out other duties as assigned by supervisor or as necessary to maintain quality and continuity of services, safety of residents, and security of premises. Supports and participates in the resident centered activity programs. Participates in projects or committees as assigned. Attends all associate meetings including in-service education and associate functions, as requested by supervisor. Assists in a variety of tasks involving residents as assigned. KNOWLEDGE & SKILLS: Bachelor's Degree preferred; Minimum of High School Diploma or GED equivalent and five years of relevant senior living community management experience or comparable post-high school education which may include vocational or college education; and three years of relevant senior living community management experience with proven leadership and management skills. Meet the state specific regulatory requirements for administration of a community; including independent, assisted, and memory care. Excellent computer skills including: Windows, Office, Word, Excel, Outlook, internet based and property management programs. Exceptional grammatical and writing skills, proficient with email process and etiquette. Ability to read, write, and speak English. Ability to comprehend and apply regulations, employment and labor laws, local, state, and federal standards and requirements. Must have the interpersonal skills to work with various levels of people, associates, and residents. Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds. Able to travel for regional meetings and other meetings as requested by supervisor.

Job Description Job Title: Chef Manager Salary: $70k - 75k a year Hours: Monday to Friday. Weekend and evening availability is needed at some locations. Are you ready to bring your culinary passion and leadership skills to the next level? Food For Thought is hiring a Chef Manager to oversee both the Front and Back of House teams across our Chicagoland café locations. In this role, you'll set the vision for your kitchen, stay ahead of industry trends, and ensure flawless execution of menus, promotions, and client expectations. You're a cautious risk-taker who thrives in a fast-paced environment-balancing creativity with operational excellence. You hold yourself and others to high standards, manage costs with precision, and know how to keep both customers and employees satisfied. With at least 5 years in food service management and the ability to adapt quickly, you're self-sufficient, direct, and motivated to lead teams to success. Responsibilities • Measuring customer satisfaction levels through feedback and resolving any issues immediately. • Working with the District Manager to maintain 100% compliance with the new menu and promo rollouts from the chef's committee. • Acting as the liaison with the client to ensure expectations are met. • Managing and maintaining all SOP and HACCP standards. • Demonstrating financial expertise and accountability in managing Food, Labor and Direct costs against budgets and forecasts. • Other duties as required or assigned. Required Qualifications • 5+ years in Food Service Management. • Ability to work in a fast-paced environment. • Strong communication and leadership skills. • Proficient computer skills and exceptional organizational skills. • Must provide valid Food Service Manager Certificate and Food Allergen Certification. Preferred Qualifications • Associate's degree in Culinary Arts. • A passion for culinary arts, with a desire for creativity. • Ability to budget and manage inventory. • Creativity and adaptability to challenges. Why We're the Leaders • Excellent training • Employee Referral bonuses • Flexible scheduling • Career advancement opportunities • Competitive Pay • Anniversary Milestone Incentives Company Benefits & Perks Paid Time Off Medical, Dental and Vision Insurance - Includes Spouse and Domestic Partner Coverage (Blue Cross Blue Shield Provider) Flexible Spending Accounts (FSA) Health Savings Account (HSA) Paid Life Insurance ($50K by the company, optional additional coverage) Accidental Death and Dismemberment Insurance (AD&D) & Critical Illness Insurance Short Term Disability Employee Assistance Program (EAP) Mental Health, Relationship Conflicts, Child and Eldercare, Substance Abuse, Grief and Loss Assistance for you and household members In Person Sessions Unlimited phone access Parental Leave - Equal benefits to Mothers and Fathers 401K Retirement Plan FFT University - Over 70 courses designed to enhance your skills in life and on the job to help your career growth. Employee Meal Plan Employee Discounts (Pet Insurance, Entertainment, Travel, Company Discounts, and much more). Company Values & Culture • Collaboration & Open Communication • Diverse, Inclusive, Safe, and Motivating • Our Triple Bottom Line - People, Product and Planet • A Net Positive Organization Grow with us! - at Food For Thought, instruction, advice, and assistance are always readily available, which is why our average tenure is 5 years. The U.S. average is 4.3 years, while the Hospitality industry average is only 2 years!

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations. PRIMARY ACCOUNTABILITIES: * Order materials, supplies, and ingredients based on demand. * Supervise kitchen employees and organize food orders. * Oversee the food preparation and cooking process. * Recruit and train kitchen employees in designated stations. * Monitor inventory levels and perform weekly inventory assessments. * Work with the restaurant manager to price and change menu items. * Schedule work shifts for employees. * Store all food products in compliance with health and safety regulations. * Ensure the kitchen is clean and organized. * Maintain weekly and monthly cost reports. * Perform all duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES (Please indicate if required or preferred): * Education/Certifications: o High school diploma or equivalent preferred. o An associate degree in hospitality related field or equivalent is preferred o A valid drivers licenses is required. o NRA ServSafe Food and Alcohol certifications preferred * Experience: o 2 years previous restaurant management experience preferred. * Skills/Competencies: o Superior people management skills, communication and listening skills required o Must be self-motivated and detail oriented o Have a passion for the brand and for teaching others o Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required o Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required o Demonstrated time management and organizational skills required o Superior listening skills required o Must be flexible and adaptable to change o Required to work a flexible schedule including days, nights, weekends and holidays o Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Job DescriptionDescription: The Chef Manager will oversee daily culinary and catering operations at our downtown Chicago location, including the corporate restaurant and all onsite catering services. This role requires strong food service experience, proven leadership ability, excellent client relations skills, and a working knowledge of basic accounting procedures. Key Responsibilities Operations & Leadership Support day-to-day culinary operations for both the corporate restaurant and catering programs. Lead, train, and mentor team members while fostering a positive, professional, and inclusive work environment. Promote and uphold all company policies, best practices, and operational standards. Training & Staff Development Identify emerging leaders and support their growth as fuelgood continues to expand. Facilitate training, skill-building initiatives, and 30/60/90-day performance reviews. Assist in creating structured career paths and development plans for team members. Guest Experience & Nutrition Guide and support fuelgood's guest experience and nutrition initiatives. Provide strategic direction to ensure high-quality, nutritious offerings aligned with fuelgood standards. Build strong client relationships and ensure satisfaction across all service areas. Safety & Compliance Ensure that all safety, sanitation, and regulatory standards are consistently met and maintained. Maintain accurate operational, financial, and accounting procedures as required. Requirements: Required: 3+ years of culinary or food service leadership experience (Chef, Sous Chef, Kitchen Manager, or similar). Strong leadership and team development skills. Excellent communication and client service skills. Working knowledge of basic accounting and food service financials. Ability to manage multiple priorities in a fast-paced environment. Preferred: Experience in corporate dining, wellness-focused concepts, or high-volume catering. Knowledge of nutrition-focused menus or wellness-based food programs. ServSafe Manager Certification (or ability to obtain).

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures 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 possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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.

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. Kitchen Manager Compensation range is $57,000-$65,000/year + 10% bonus potential. The final offered salary will be based on several factors, including but not limited to the candidate's depth of experience, skill set, qualifications, and internal pay equity. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

PURPOSE:

Job Description Kitchen Manager We offer competitive salary, full benefits package, Paid Time Off, and opportunities for professional growth. Pinnacle Treatment Centers is a growing leader in addiction treatment services. We provide care across the nation touching the lives of more than 30,000 patients daily. Our mission is to remove all barriers to recovery and transform individuals, families, and communities with treatment that works. Our employees believe we are creating a better world where lives and communities are made whole again through comprehensive treatment. As a Kitchen Manager, you will oversee coordinating and supervising all kitchen staff according to food safety standards. Your duties include hiring, training, and scheduling Cooks, performing quality control on food leaving the kitchen, and ordering inventory to keep up with demand. Benefits: 18 days PTO (Paid Time Off) 401k with company match Company sponsored ongoing training and certification opportunities. Full comprehensive benefits package including medical, dental, vision, short term disability, long term disability and accident insurance. Substance Use Disorder Treatment and Recovery Loan Repayment Program (STAR LRP) Discounted tuition and scholarships through Capella University. Requirements: High school diploma or GED (General Equivalency Diploma) SERV Safe Manager Certification Kitchen Supervisory Experience At least two -years of kitchen experience Must possess a current valid driver's license in good standing in state of employment and be insurable by the designated carrier. This role is required to drive for company purposes. Up to 10% travel is expected for this role Responsibilities: Manage inventory so that all necessary ingredients are stocked for service. Maintain quality control of kitchen and perform quality assurance inspections. Maintain adequate inventory levels and conduct weekly inventories. Hiring new teammates and overseeing training that includes safe operation of kitchen equipment/ utensils and the proper lifting and handling practices of heavy items and hazardous materials Ensures compliance with state, federal, and local food handling requirements, and standards. Fosters a quality focus in the kitchen. Streamlining the kitchen process to maintain prompt service times. Partner with nursing to identify any special dietary requirements. Partner with cooks on maintaining menu specifications. Ensuring regular sanitation and cleaning standards for the kitchen and verifying that teammates maintain. in accordance with Hazard Analysis Critical Control Point (HACCP) standards. Scheduling shifts for all kitchen teammates Tracking kitchen expenses to identify areas of potential waste. Ensuring all cooks maintain proper certifications. Order kitchen materials and ingredients based on the menu and market demand. Other duties as assigned. Join our team. Join our mission.

Shifts- Thursday-Sunday 4:00AM to 2:30PM , Sunday-Wednesday 2:15PM-12:45AM , Thursday-Sunday 12:15PM-12:45AM, Sunday-Wednesday 6:00PM-0430AM, Thursday-Sunday 6:00PM-0430AM Factor_ a brand of HelloFresh is seeking a Kitchen Lead. The kitchen lead is responsible for supporting the Sous Chef in running daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices. You will... * Coach all kitchen employees to follow policies and procedures * Assist the Sous Chef in maintaining security and upkeep of kitchen, including equipment, food, and supply inventories * Occasionally required to communicate with other departments, such as Quality or Production, to collaborate and solve problems * Assist the Sous Chef with ensuring the kitchen operates alongside state and federal health and safety codes * Reports all kitchen issues to an immediate supervisor You Have… * Leadership and fostering team cooperation for a large group of employees * Knowledge of kitchen operations preferred * Knowledge of Microsoft Office and Google Sheets preferred * Strong written and communication skills * Strong organizational, analytical, and problem-solving skills * Ability to prioritize multiple assignments while meeting deadlines * Ability to adapt to Factor_ programs and procedure Work Environment: While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10º - 40º). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to handle objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision. Position Type/Expected Hours of Work: This is a full-time position. Days and hours of work are varied according to shift. There are occasions where overtime is required based upon operational needs. The Sanitation Lead is expected to work the hours it takes to finish assignments each day. You'll get… * Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role * Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment * Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) * Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ * Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. #factor Illinois Pay Range $21.25-$21.25 USD

Primo Center is seeking qualified, caring individuals who want to make a difference by supporting families experiencing homelessness by working as the Kitchen Manager/Cook ABOUT PRIMO CENTER The mission of Primo Center is to empower families to become productive, responsible, and independent members of their community. Today, the Primo Center is a leader in providing family shelter and permanent supportive housing, as well as integrated physical, dental, and mental health care, early childhood development, and supportive services to homeless families in Chicago. The organization has considerable capacity and experience as a provider of services to families affected by extreme poverty and homelessness, assisting more than 1100 people each year with the aid of volunteers, over 90 staff members, and an annual operating budget of nearly $10 million. Primo Center operates facilities in high-need communities across Chicago, with locations in Austin on the city's west side, Englewood on the south side, and Hermosa on the northwest side. Kitchen Manager/Cook works primarily in the Triage Shelter Program, which is a 40 bed, shelter that serves women who are experiencing homelessness. The Kitchen Manager/Cook oversees all aspects of food service - from menu planning to meal preparation, ordering, inventory, and kitchen cleanliness. This role requires strong culinary skills, excellent organization, and the ability to work independently while collaborating with staff and volunteers. RESPONSIBILITIES Food programming and Meal Preparation (60%) Plan and maintain weekly menus that meet USDA dietary guidelines, with adjustments for residents' health needs (e.g., diabetes). Prepare and serve lunch and dinner daily; assemble bagged lunches as needed. Prepare meals in advance for scheduled time off and unexpected absences. Ensure all food is stored and handled according to sanitation and safety standards. Maintain organized pantries, refrigerators, and freezers. Clean and sanitize all food preparation and storage areas, including coolers, ovens, and grills. Ordering, Inventory and Compliance (15%) Manage ordering, delivery, and inventory of food and kitchen supplies. Maintain required inspections, licenses, and certifications. Report facility-related kitchen needs to the Facilities and Maintenance Manager. Collaboration and Volunteer Support (15%) Provide guidance to volunteers preparing meals during working hours. Coordinate with staff to ensure smooth kitchen operations. Administrative and Team Participation (10%) Attend supervision and staff meetings as required. Complete all mandatory training. QUALIFICATIONS 3-5 years cooking experience in a food service establishment. Food Service Manager Certification and City of Chicago License (or ability to obtain within 90 days of hire) Experience working with individuals experiencing homelessness and/or trauma (preferred). Preferred Food Service Manager Certification & City of Chicago License prior to hire AAS Degree in Culinary Arts or completion of a workforce culinary or related training program. Exceptional interpersonal, communication, and organizational skills, leadership experience. Primo Employee Attributes Character: We lead with integrity, empathy, and personal responsibility. Respect: We honor the dignity, differences, and contributions of every individual. Accountability: We own our actions, follow through on commitments, and strive for excellence. Teamwork: We collaborate, support one another, and build a culture of shared success. Safety: We maintain a secure, welcoming environment-for both our clients and colleagues. Physical Requirements To ensure safe and healthy kitchen and meal prep areas this role requires the ability to: Lift and carry up to 50 lbs. (e.g., food deliveries, culinary supplies storage etc... Long periods of standing (4-6 hrs. often), working in extremely hot or cold conditions in the kitchen and freezers Able to crawl or lower self to ground for kitchen upkeep requirements Reporting Relationship The Kitchen Manager/Cook will report to the Triage Program Director, with support of the Chief Program Officer. Compensation and Benefits Salary: $48,000-$58,000 (exempt, full-time). Benefits include: Medical, Dental, Vision Domestic Partner & Family Coverage 401(k), Flexible Spending Accounts Paid Time Off, Wellness Days, Paid Holidays Life/AD&D Insurance, Employee Assistance Program, mileage reimbursement Voluntary AFLAC plans Primo Center is an equal opportunity employer. The agency does not discriminate based on race, color, religion, sex, national origin, age disability, veteran or military status or any other protected status in accordance with federal and state law.

Job Description Salary: $70,000 - $73,000 Other Forms of Compensation: Full benefits including Health, Dental, Vision, 401 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Join one of the nations leaders in Catering Services with Chartwells at Elmhurst University. As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: Supervise and provide hands-on operations with all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Catering experience is required. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification. Apply to Chartwells Higher Education today! Chartwells Higher Education 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed 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 or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1495958 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: * You love building relationships and enjoy customer service * You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively * You are very organized and detail oriented. Type-A personality is a plus! * You have an entrepreneurial mindset with the capability of managing work independently * Quick thinking on your feet and no problem is too big or small for you * You do not wait for direction and are always looking for ways to improve * Prior experience in catering preferred * Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: * Coordinate and oversee internal catering events at client location * Establish and maintain effective client and customer rapport to determine catering needs * Maintain costs as it relates to food, beverage, and labor * Negotiate new menus with restaurant partners for special requests * Recruit and train catering staff at client location * Oversee set up and cleanup of all catering events * Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: * Competitive market salary and stock options based on experience $68k * Comprehensive health, dental and vision insurance plans * 401k retirement plan with company match * Paid maternity and parental leave benefits * Flexible spending accounts * Company-issued laptop * Daily subsidized lunch program (ours!) and free food and beverages in the office * A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please.

The Hotel Catering Manager is responsible for planning, coordinating, and overseeing all catering and banquet services within a hotel. This role focuses on delivering high-quality food and beverage services for events such as weddings, conferences, meetings, and social functions while ensuring excellent guest satisfaction, efficient operations, and profitability. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 60% Responsible for representing the hotel through client engagement with making proposals and other external sales presentations to groups and prospective customers to solicit, explain, negotiate and close group and local catering business. Daily meets with and entertains customers, conducts property tours, participates in tradeshows, industry and community events to promote facilities and services and close deals. Has discretion and authority to negotiate contracts and commit company with customers and set establish agreements with vendors. 15% Manages all aspects of the customer relationship including drafting proposals and contracts, responding to customer inquiries, as well as organizing all other arrangements as they relate to social and corporate events ie: set-up and execution of social and corporate meetings, meals and special events. Directs and supervises meeting and/or catering logistics to catering and event services managers and other affected departments and team members responsible for event execution. 10% Provides guidance to Catering Managers, Banquets, and Kitchen to help ensure events are executed as planned. 5% Creative design of menus and events to maximize revenue and event experience. 5% Prepares and presents catering forecasts and wedding pace and other reports as required by Director of Sales & Marketing. 5% Coordinates with Sales & Marketing in formal planning for and execution of significant events at the hotel. SPECIFIC REQUIREMENTS: In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company. Supervise all aspects of event operations, ensuring flawless execution. Develop team members through coaching, performance evaluations, and training. Coordinate weekly meetings with staff to troubleshoot and review events. Ensure adherence to service standards and guest satisfaction metrics. Actively solicit and secure new business, including corporate, social, and wedding events. Optimize space utilization and manage function space allocation to maximize revenue. Work with Sales & Marketing and Revenue teams to develop event pricing strategies for related market segments and forecasting. Lead sales activities, including responding to inquiries, managing leads, and driving event conversions. Build and maintain relationships with key accounts, event planners, and stakeholders. Work with Director of Banquet Operations and Executive Chef to monitor and manage Banquet and Food & Beverage expenses and revenues. Liaise with department heads such as Chefs, Banquet Managers, and Front Office Manager to ensure smooth execution of all Catering events. Oversee audio-visual requirements and ensure all logistical aspects of the event are handled efficiently. Prepare reports on booking pace, forecasting, month-end analysis, and other relevant metrics, when needed. Ensure team and relevant operating departments are kept up to date with competitor activities and provide insights on the market when required. Ensure compliance with safety and sanitation standards. Ensure all event documentation is accurate and up-to-date, including contracts, proposals, and function sheets. Maintain an effective trace and follow-up system for client communication. Implement standards for space management to avoid conflicts in event setup and breakdown times. Establish and maintain strong working relationships with clients to ensure repeat business. Address and resolve any complaints or issues arising from events. Conduct pre-event and post-event meetings with clients to ensure satisfaction and opportunities for future bookings. QUALIFICATION REQUIREMENTS 3+ years of experience in the catering industry Strong Delphi knowledge Strong social tables expertise Strong analytical skills, with experience in data-driven decision-making and KPI tracking. Excellent written and verbal communication skills, with experience in content creation and storytelling. Words Per Minute typing of 60 Ability to manage multiple projects simultaneously in a fast-paced environment. Leadership and team-building abilities Return all phone calls on the same day and demonstrate timeliness in getting proposals to client. Always maintain a professional image in appearance/attire and conduct when dealing with meeting planner and hotel employees. Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting techniques. Strong computer skills including Excel, PowerPoint, Word. Ability to work under pressure and deal with stressful situations during busy periods. Interpersonal skills to provide overall guest satisfaction. OTHER: Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. ORGANIZATIONAL RELATIONSHIPS Directly reporting to this position (titles): Director of Sales & Marketing. EDUCATION Bachelor's Degree or equivalent work experience required. EXPERIENCE A minimum 3 years of previous experience in a hotel sales office, preferably in a 4-5 star hotel. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

We offer competitive salary, full benefits package, Paid Time Off, and opportunities for professional growth. Pinnacle Treatment Centers is a growing leader in addiction treatment services. We provide care across the nation touching the lives of more than 30,000 patients daily. Our mission is to remove all barriers to recovery and transform individuals, families, and communities with treatment that works. Our employees believe we are creating a better world where lives and communities are made whole again through comprehensive treatment. As a Kitchen Manager, you will oversee coordinating and supervising all kitchen staff according to food safety standards. Your duties include hiring, training, and scheduling Cooks, performing quality control on food leaving the kitchen, and ordering inventory to keep up with demand. Benefits: 18 days PTO (Paid Time Off) 401k with company match Company sponsored ongoing training and certification opportunities. Full comprehensive benefits package including medical, dental, vision, short term disability, long term disability and accident insurance. Substance Use Disorder Treatment and Recovery Loan Repayment Program (STAR LRP) Discounted tuition and scholarships through Capella University. Requirements: High school diploma or GED (General Equivalency Diploma) SERV Safe Manager Certification Kitchen Supervisory Experience At least two -years of kitchen experience Must possess a current valid driver's license in good standing in state of employment and be insurable by the designated carrier. This role is required to drive for company purposes. Up to 10% travel is expected for this role Responsibilities: Manage inventory so that all necessary ingredients are stocked for service. Maintain quality control of kitchen and perform quality assurance inspections. Maintain adequate inventory levels and conduct weekly inventories. Hiring new teammates and overseeing training that includes safe operation of kitchen equipment/ utensils and the proper lifting and handling practices of heavy items and hazardous materials Ensures compliance with state, federal, and local food handling requirements, and standards. Fosters a quality focus in the kitchen. Streamlining the kitchen process to maintain prompt service times. Partner with nursing to identify any special dietary requirements. Partner with cooks on maintaining menu specifications. Ensuring regular sanitation and cleaning standards for the kitchen and verifying that teammates maintain. in accordance with Hazard Analysis Critical Control Point (HACCP) standards. Scheduling shifts for all kitchen teammates Tracking kitchen expenses to identify areas of potential waste. Ensuring all cooks maintain proper certifications. Order kitchen materials and ingredients based on the menu and market demand. Other duties as assigned. Join our team. Join our mission.

Shifts- Thursday-Sunday 2:30PM to 1:00AM, Friday to Monday 2:30PM to 1:00AM, Saturday to Tuesday 2:30PM to 1:00AM Factor_ a brand of HelloFresh is seeking a Kitchen Lead. The kitchen lead is responsible for supporting the Sous Chef in running daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices. You will... Coach all kitchen employees to follow policies and procedures Assist the Sous Chef in maintaining security and upkeep of kitchen, including equipment, food, and supply inventories Occasionally required to communicate with other departments, such as Quality or Production, to collaborate and solve problems Assist the Sous Chef with ensuring the kitchen operates alongside state and federal health and safety codes Reports all kitchen issues to an immediate supervisor You Have… Leadership and fostering team cooperation for a large group of employees Knowledge of kitchen operations preferred Knowledge of Microsoft Office and Google Sheets preferred Strong written and communication skills Strong organizational, analytical, and problem-solving skills Ability to prioritize multiple assignments while meeting deadlines Ability to adapt to Factor_ programs and procedure Work Environment: While performing the duties of this job, the employee is in a manufacturing and assembly environment and is regularly exposed to cool and/or cold temperatures (10º - 40º). The employee is frequently exposed to fumes or airborne particles, moving mechanical parts and vibration. The noise level in the work environment and job sites can be loud. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, stoop, reach and lift for a minimum of 10 to 12 hours with or without reasonable accommodation. The employee is required to use hands to handle objects and/or tools. The employee is required to talk or hear with or without reasonable accommodation. The employee must regularly lift and move up to 25 pounds, and occasionally lift and move up to 50 pounds with or without assistance. Specific vision abilities required by this job include close vision and peripheral vision. Position Type/Expected Hours of Work: This is a full-time position. Days and hours of work are varied according to shift. There are occasions where overtime is required based upon operational needs. The Sanitation Lead is expected to work the hours it takes to finish assignments each day. You'll get… Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. #factor Illinois Pay Range$21.25-$21.25 USD

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience $68k Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR qVQLq0ch1v