Sous chef jobs in Cicero, IL

Salvaging rich history and continuing to write our own story. As we progress on this inspiring adventure, one thing is certain: Journeyman is honored to be an integral part of the vibrant Valpo community. We're looking for like-minded individuals who want to be a part of a legacy of which we may all be proud Seize an opportunity unlike any other; join a truly unique and rapidly expanding organization and showcase your hard work, determination, positivity, and authentic hospitality. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Here's a peek at what you will receive as a Journeyman employee: Outstanding Growth Opportunity! Paid Time Off 401(k) with Employer Match available after 30 days Medical, Dental, Vision, Life, and Supplemental Insurance Options Free Quarterly Bottle of Spirit (21+) Loyalty Incentives (ask about our 5-Year Bottle Reward!) Employee Discounts Monthly Founder's Day event with Owner/Founder, Bill Welter Annual Employee Putting Competition Annual Employee Party All team members must uphold and embody Journeyman's Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT Having a positive attitude that no challenge is too great Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success There is no substitute for grit and putting in the time and effort. Good things will come from those efforts 10,000-hour rule. Malcolm Gladwell: it takes 10,000 hours of intensive practice to be great ALWAYS A JOURNEYMAN Excellence is a lifelong pursuit and mastery is an illusion The joy is in the daily work and pursuit of excellence, not in the final destination A focus on continual improvement and doing our best 1st CUSTOMER Treating every customer with the mindset that they are the business's 1st ever customer Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience Clean facilities Being available to the customer and timely responses in any capacity This mindset extends to our vendors, suppliers, partners, and especially our fellow employees Never take the customer or employee for granted 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed. AMBASSADOR Taking pride and ownership in your work Engagement and active participation in your work and company activities Being a positive force in the workplace; creating a culture of positivity Being an evangelist and promoter of the company and brand PRINCIPAL DUTIES Maintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments. Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed. Assist with departmental operations across Journeyman properties as required. Ensure that all items needed for menu preparation are in stock. Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items. Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained. Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements. Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date). Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance. Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety. Minimize waste and maintain controls to attain forecasted food and labor costs. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Evaluate all food products received to maintain quality specifications. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Promote positive guest relations at all times. Conduct monthly inventories, cost controls, and requisitioning/ordering of supplies. Requirements Physical, Mental, and Visual Skills: Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting. Required Work Habits: Must have reliable transportation. Work habits include regular attendance, teamwork, initiative, dependability, and promptness. Must be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery. Educational, Development and Work-Related Experience: Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college-level course of study or culinary trades training or equivalent experience. Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required. Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus. Experience developing culinary staff members in areas of leadership, menu development, and creativity. Working Conditions: Works primarily indoors in food preparation and a kitchen maintenance environment. Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.

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.

About US Beatrix is a neighborhood coffeehouse, restaurant and meeting place, featuring healthy meets delicious menu options plus in-house pastries and signature cookies. Beatrix is Now Hiring an EXECUTIVE CHEF! Lettuce Entertain You is looking for an EXECUTIVE CHEF with 5+ years of executive chef experience in a full-service high-volume restaurant. Lettuce is a culinary-driven company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 100+ locations, supported by our Culture of Caring. If you're ready to be a part of what we do next, then explore your possibilities at Lettuce! EOE. We participate in E-Verify / Participamos en E-Verify Some of Our Executive Chef Benefits: Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Responsibilities Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders Ensure effective BOH training in collaboration with divisional trainers and chefs Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems Partner with designated chefs to purchase and order food product and supplies for the restaurant Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Create new and maintain existing recipe costing in partnership with GM and designated chefs Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Qualifications 5+ years of Executive Chef experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems #CAPOST Salary Range USD $70,000.00 - USD $100,000.00 /Yr.

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.

Factor_ a brand of HelloFresh is seeking an Executive Sous Chef 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 salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Generous PTO, including sabbatical, and parental leave of up to 16 weeks Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Tuition reimbursement for continuing education 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 #JD1008 Illinois Pay Range$83,300-$99,350 USD

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]]

WE ARE INSIGHT: At Insight Hospital and Medical Center Chicago, we believe there is a better way to provide quality healthcare while achieving health equity. Our Chicago location looks forward to working closely with our neighbors and residents, to build a full-service community hospital in the Bronzeville area of Chicago; creating a comprehensive plan to increase services and meet community needs. With a growing team that is dedicated to delivering world-class service to everyone we meet, it is our mission to deliver the most compassionate, loving, expert, and impactful care in the world to our patients. Be a part of the Insight Chicago team that provides PATIENT CARE SECOND TO NONE! If you would like to be a part of our future team, please apply now! General Summary: We are looking for an Executive Chef to join our team! An Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Here at Insight Chicago, we strive to provide the best services to our patients, visitors and staff and meet their needs to the best of our abilities. This includes providing meals with respect to their dietary restrictions and nutritional needs. Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons' meals are satisfactory. Their responsibilities frequently include: * develop unique and cuisine appropriate menus * collaborate with administration to set item prices * work with dietician to create meals based on therapeutic diets * stay current on developing trends in the restaurant industry * maintain kitchen and surrounding areas in conditions that meet company standards and health code regulations * ensure quality of food items and service, including presentation * estimating food requirements and food/labor costs * monitoring inventory and purchasing supplies and food from approved vendors * hiring, training, and supervising kitching staff * assisting and directing kitchen staff in meal preparation, creation, plating, and delivery * preparing meals and completing prep support as needed * arrange equipment purchases and repairs * rectify arising problems and complaints * perform administrative duties * keep time and payroll records * step into various roles as needed Skills and Qualifications * completion of professional certification, diploma, or degree in culinary arts/science * completion of CFPM certification * proven experience as head chef * advanced culinary skills including food preparation, flavor pairings, and other cooking best practices * ability to develop unique recipes to meet restrictions including those based on health and religious beliefs * in-depth knowledge of federal, state, and local food handling regulations * comfortable training, directing, and supervising kitchen staff * exceptional leadership skills, including motivation and goal-setting * excellent communication and interpersonal skills * time management and organization These duties are to be performed in a highly confidential manner, following the mission, values, and behaviors of Insight Hospital and Medical Center. Employees are further expected to provide a high quality of care, service, and kindness toward all patients, staff, physicians, volunteers, and guests. Insight Employees are required to be vaccinated for COVID-19 as a condition of employment, subject to accommodation for medical or sincerely held religious beliefs. Insight is an equal opportunity employer and values workplace diversity!

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.

The Bellevue is a contemporary American bar & restaurant in Chicago's renowned Gold Coast neighborhood. Here, luxury, class, and a bit of splendor come together, creating an atmosphere worthy of our name's meaning, "beautiful view." As the sun sets over our iconic corner of Rush and Bellevue, smiles grow, and laughter floods the patio, all amidst the backdrop of our vibrant neighborhood-it's picturesque in every way. You'll soon discover that this sophisticated neighborhood staple is the place to be day or night. The Bellevue has arrived-we can't wait to see you soon. Job Description Responsibilities Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Requirements Standing for extended periods (10hr shift) Food safety knowledge Ability to lift 50lbs Speed and finesse are a must Meets all company standards Maintain a positive attitude with self, guests, and teammates Completes all ongoing certifications/validations Maintains a clean Work space Ability to manage P&L Costs Ability to Hire & Train all Kitchen positions Toast Experience preferred Margin Edge Experience Preferred 3+ years of experience Kitchen management in a high Volume restaurant preferred Benefits Health Insurance Flexible Schedule Paid Time Off

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

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: $85,000-$90,000 Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $65,000.00 - USD $70,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1

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)

Job DescriptionA high-volume restaurant group is seeking a seasoned Executive Sous Chef with experience in both volume and upscale dining for a new opening. 100% scratch chef-driven, very organized and structured leadership with quality and culture being the top priorities. Excellent growth potential, benefits, compensation, and bonus plan.