Sous chef jobs in Bolingbrook, IL

Job Description DineAmic Hospitality is seeking an Executive Chef for a new concept coming in 2026. The Executive Chef will have multi-unit experience and is responsible for the successful management of a restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification BENEFITS +PERKS BCBS Medical BCBS Dental EyeMed Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Factor_ a brand of HelloFresh is seeking a culinary production expert to lead kitchen operations that will delight our loyal customers' taste buds and provide optimal nutrition to elevate their performance. This cuisine is produced in large volumes while maintaining integrity and presentation before, during and after transit. Someone who has a creative eye and is detail oriented. Someone who can lead a team to execute with repeatability. You will... * Oversee product quality and food safety in a mass production kitchen * Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes as well as part improve existing recipes. * Develop and implement process controls in a kitchen environment * Validate consistent, premium taste, appearance and performance of every meal leaving our high-volume kitchen * Train and lead other members of the team throughout the various parts of production including pre-op, cooking, assembly, cooling, etc. * Implement and adhere to gold standards of food quality and food safety * Leverage hands on knowledge of HACCP, FSMA, SQF, and USDA regulations * Continuously improve product quality and process steps with support of Corporate Executive chef and R&D chefs * Address and eliminate product quality issues/customer complaints arising from problems originating with production of meals. * Supervise food production personnel, assist with food production tasks as needed and assure that quality and * Cost standards are consistently attained * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll * Costs to achieve maximum profitability * Prepares weekly cook schedules and reviews/approves payroll in assistance with HR * Supervision, evaluation and training of employees, sanitation and safety, menu planning and related production activities * Development of training and the provision of professional development opportunities for all kitchen staff * Maintaining security of kitchen including equipment food and supply inventories * Assumes complete charge of the kitchen in the absence of the Executive Chef * Oversees all aspects of food preparation * Able to work in any station as assigned by the Executive Chef * Consistently maintains standards of quality, cost, eye appeal and flavor of foods * Submits Requests for maintenance, repairs and upkeep of the kitchen and its equipment * Review, coordinate, and communicate timing, making proper adjustments to accommodate. * Checks in place before production time and inspects presentation of food items to ensure that quality standards are met You are… * Curious: Always seeking to understand "why". Always looking to make things better. * Passionate: You are driven by a love for what you do. * Optimistic: The ability to bounce back quickly when something doesn't work. * Action Orient: Knowing when to shift from planning to doing. Willingness to get your hands dirty. * Honest: Transparency with customers, partners and teammates * Strong communication and interpersonal skills * Passionate for staying up to speed on the most current research on the science of nutrition Ability to flex between big picture ideation and tactical execution * Data-driven and analytical * Able to add structure to ambiguous situations * A Self-starter, take initiative and get stuff done with a high degree of excellence At a minimum, you have... * BS degree in Culinary Arts or similar qualifications * 5+ years' experience running a commissary or large restaurant/banquet/catering * Familiarity with USDA/FDA guidelines * Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet * Skilled at planning, organizing, prioritizing, and executing projects and activities * Lean six sigma experience a plus * Passionate about helping people achieve their goals and improve themselves You'll get… * Competitive hourly rate, 401K company match that vests immediately upon participation, & team bonus opportunities * Generous PTO and flexible attendance policy * Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment * Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) * Access to Employee Resource Groups that are open to all employees, including those pertaining to 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 #JD1008 Illinois Pay Range $88,300-$99,350 USD

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

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

The Peninsula Chicago is seeking a creative Assistant Executive Sous Chef who is highly organized to work with our F&B operations and create a memorable guest experience. Work for a luxury Five-Star Five-Diamond property in the heart of Michigan Avenue, Chicago. Grow within a diverse multi-outlet property. Exceptional health benefits package and 401(k) with company match. Key Accountabilities: Design, expedite, direct, control, and train staff of ingredients to each recipe. Advance preparation and cooking methods with precise accuracy and timing. Delegate and check in maintaining cleanliness and sanitation of equipment, food storage, and work areas. Supervise team in cleaning according to daily and weekly schedules. Maintain proper food inventory, controlling cost, and communicate new arising food trends. Schedule and conduct regular meetings and briefings in absent of Executive Chef and Executive Sous Chef. Orienting new employees to their work area related duty and responsibilities. General Requirements: Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/sous chef in an upscale restaurant. Must have excellent organizational and communication skills. Strong attention to detail. Ability to manage and work in a team, creative, motivated. BA in Culinary Arts preferred. Benefits We Offer: 10 vacation days per year 9 paid holiday days per year 5 Chicago Paid Sick Leave days per year 5 Chicago Paid Leave days per year Complimentary employee meals Discounted parking Discounted and complimentary room nights at The Peninsula Hotels 50% restaurant discount 50% discount on spa services 25% discount on spa retail 80% company-paid medical, dental and vision coverage Complimentary life insurance Complimentary long-term disability Retirement plan with 5% company match We are delighted to receive your resume for further consideration. As we anticipate a large number of applications, we look forward to connecting with candidates that meet our various role qualifications. To be considered for the position, you must have work authorization in the United States. The salary range for this role is $85,000-95,000 per year.

KINGS DINING AND ENTERTAINMENT IS SEEKING AN EXECUTIVE CHEF Now is the time to join an exciting and fun team. We're growing and looking for someone who wants to grow with us! Are you interested in: Being part of an empowered, talented, & motivated team Providing the premier social gaming and entertainment experience in a fun, clean and safe environment Creating an unmatched dining experience by delivering the highest quality food & beverage Making memories by exceeding guest expectations Serving our community and support its effort in helping others If so, we may have an opportunity for you... EXECUTIVE CHEF Essential Duties and Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all state and local regulations. Executive Chef Requirements: At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Benefits & Bonus Health Insurance Dental Insurance Student Loan repayment benefit 401k Competitive Salary Qualifications & Requirements Strong hospitality and guest service skills Demonstrated time management & organizational skills Previous experience in restaurant/bar management positions Maintains a professional appearance according to Kings standards Must have reliable transportation Salary is competitive and based on experience Kings is an equal employment opportunity employer. We welcome all applicants and do not discriminate based on race, color, religious creed, gender, sexual orientation, gender identity or expression, national origin, ancestry, age, qualified physical or mental disability, genetic information, qualified military or veteran status, marital status or any other status protected by applicable law. Job Type: Full-time Pay: $75,000.00 - $85,000.00 per year Benefits: 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance Shift: 10 hour shift Day shift Night shift Work Location: In person View all jobs at this company

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel management as a member of the hotel Leadership team. ESSENTIAL FUNCTIONS Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, club lounge, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of beverage and labor costs among all sub-departments. Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, beverage production control, job descriptions, etc. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. · Additional Responsibilities may be assigned by the General Manager SUPPORTING FUNCTIONS In addition to 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 the manager based upon the particular requirements of the hotel. · Monitor hotel activities and troubleshoot problems. · Operate word processing program in computer. · Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. · Additional duties as necessary and assigned. Requirements SPECIFIC JOB KNOWLEDGE AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. · Must be able to speak, read, write and understand the primary language(s) used in the workplace. · Must be able to read and write to facilitate the communication process. · Requires good communication skills, both verbal and written. · Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. · Ability to access and accurately input information using a moderately complex computer system. · Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. · Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. · Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up. · Ability to assess/evaluate employees' performance fairly. · Ability to supervise, train and motivate multiple levels of managers and employees. · Knowledge of hotel and competitive market. · Must possess basic computational ability. · Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word, Excel and ISAC. · Excellent inter-personal and sales-related skills. · Exceptional organizational, supervisory skills. · Exceptional food and beverage knowledge and pricing. PHYSICAL DEMANDS · Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. · Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. · Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. · Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis. · Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. · Must be able to lift up to 15 lbs. on a regular and continuing basis. · Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. · May be required to lift trays of food or food items weighing up to 30 lbs. · Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. · Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. · Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. · Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. AVAILABILITY This company operates 24 hours a day, seven days a week. As such, employees may be required to work outside of their customary schedule, including evenings, weekends, and holidays, as determined by business needs. Work hours and schedules are subject to change, and the total number of hours worked may vary depending on operational requirements. Salary Description 80,000

Job Description Salary: $80,000 - $85,000 Other Forms of Compensation: Full Benefits: Health, Dental, Vision, and 401K 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 We are growing our culinary team at Northwestern University in Evanston! Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef to lead culinary operations and offerings at a dining hall on campus. This dining hall features a newly refreshed renovation and a farm-to-table concept. You will be a lead culinarian in our dining programs. As a key leader, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences (name of school). 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 for paid time off benefits information Req ID: 1483479 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Details Lombard AA - Lombard, IL Full Time $70000.00 - $85000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a motivated, creative, and reliable Executive Chef to help us create the ultimate dining experience for our guests. If you have a passion for the culinary arts and possess great leadership skills, we want YOU! Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. This is a working Chef position. Executive Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing the daily operations of the restaurant's kitchen, interviewing & hiring kitchen staff, supervising all kitchen staff, training and upholding standards for food preparation and plating, training and enforcing food safety & sanitation, training & enforcing workplace safety, scheduling and directing kitchen facility & equipment maintenance, creating work schedules, controlling operational costs, monitoring inventory, purchasing supplies and food from approved vendors, and appraising staff performance. Executive Chef Skills & Qualifications: Minimum 3 years of experience as an Executive Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Advanced culinary skills including food preparation and cooking best practices. Strong knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership and coaching skills with ability to motivate employees and obtain positive results. Excellent time management, organizational, decision-making, and problem-solving skills. Ability to create and maintain vendor relationships for effective partnerships. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Executive Chef Employment Benefits: Competitive Salary ($70,000 - 85,000 annual starting salary) Performance-based Bonus Program (Up to $12,500 in first year) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MAXA

Executive Sous Chef at The Metropolitan | Chicago, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description The Executive Chef is responsible for ensuring the successful delivery of the Restaurant Group culture and service philosophies, which are based upon four distinct core beliefs: Hospitality, Quality, Value and Family. The Executive Chef manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food purchasing, food preparation, and presentation. Essential Duties and Responsibilities: Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently. Ensure production of all recipes, both prep and plate, are consistent and of superior quality Plan production schedules, implement and manage execution. Train staff for associated job functions with their assigned roles as needed. Resolve all customer opportunities related to food quality and execution. Understand and adhere to all corporate kitchen operation and management procedures. Communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance. Possess and maintain thorough knowledge of wines offered in restaurant and wine/food pairings. Represents restaurant and brand at outside functions as needed. Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures. Implement and manage corporate systems, which include Food purchasing/Declining Budget and Labor Budget/Tracker Implement and maintain detailed purchase history including product specifications and designated vendor information Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budget trackers both labor and product cost. Manage 3rd party cleaning service to verify completion and quality performance. Ensure uniform standards are maintained. Hire, train, supervise, and develop kitchen staff. Ensure employee schedules are posted within guidelines. Assess and identify team members with management potential. Assign duties and manage quality of work. Hold team members accountable for performance. Provide day-to-day guidance and oversight of subordinates; actively work to promote and recognize performance. Follow the company's progressive disciplinary procedures. Manage and ensure all equipment is functioning and maintained. Take necessary action to repair or replace any equipment that is failing, i.e. refrigeration, utility small-wares, appliances, etc. Develop and present creative, innovative, and high-quality menus to senior management for approval. Upon approval, follow all company's procedures necessary to implement new items. Prepare cuisine associated with designated concept utilizing skill and creativity. May perform other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: Graduate of a recognized culinary school and ten years related experience; or a combination of education and experience. Skills: Current knowledge of regional and national trends in food and beverage. Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Executive Chefs to join our growing teams! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Oversee day-to-day BOH operations in Chicago/ORD. Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams ranging up to 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's menu items and train staff according to the recipes IDEAL CANDIDATE 7-10 years of Food & Beverage experience preferred, 5 years in a leadership role. A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR ji7hhvBmP1

Job Description Salary: $65000-$75000 Other Forms of Compensation: Pay Grade: [[pay Grade_obj]] Compass One Healthcare is a premier healthcare company with 46,000 engaged team members who are focused on delivering quality, value, and exceptional patient experience through specialized services and protocols in more than 1,650 hospital and health system locations in 48 states. Through a combined three-quarters of a century of healthcare experience, Compass One offers seven customer-focused core services: Food and Nutrition, Environmental, Patient Transportation, Laundry & Linen, Healthcare Technology Solutions (Clinical Engineering), Facilities Management, and Ambulatory Services. Compass One is committed to the growth and development of its associates, and its unique Positive ImpressionsTM program features a team of 100-plus Patient Experience Managers dedicated to driving a better experience in each of our hospitals. Also, Compass One's exclusive partnership with Press Ganey leverages rich analytics to better understand how to improve experiences for patients, family, customers, caregivers, and the community. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Compass One Healthcare today! Compass One Healthcare 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. Compass One maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Compass One are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) 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. Req ID: 1470063 Compass One MELANIE ATKINS [[req_classification]]

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

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit Aramark Student Nutrition. COMPENSATION: The salary range for this position is $60,940.00-65,000.00 If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. ? ?There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.? Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Develop recipes as well as standardized production recipes to ensure consistent quality. Establish presentation technique and quality standards, and contribute to planning menus. Purchase food and supplies. Ensure proper safety and sanitation in kitchen. Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. In order to meet our commitments, job duties, responsibilities and activities may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

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

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