Chef Jobs in Cicero, IL

Job Description: Executive Pastry Chef We are seeking a highly skilled and creative Executive Pastry Chef to lead the pastry operations of our esteemed establishment. This is a leadership role that combines pastry artistry, innovation, and operational expertise to deliver exceptional quality desserts and baked goods. The ideal candidate will have a proven record of creating memorable dessert experiences, effectively managing a team and optimizing culinary operations to align with business objectives and volume. Key Responsibilities Oversee Pastry Operations: Direct all aspects of the pastry and baking processes, from planning to execution, ensuring operational efficiency and high standards of excellence. Menu Development: Design and implement innovative, seasonal, and visually stunning dessert menus that complement the dining experience and reflect the brand's vision. Team Leadership: Recruit, train, mentor, and inspire a team of pastry chefs and bakers, fostering a collaborative and high-performing kitchen environment. Quality Control: Maintain consistency in taste, presentation, and quality of pastry items, conducting regular inspections to ensure compliance with internal and external standards. Cost and Inventory Management: Monitor food costs, control waste, and manage inventory to achieve budgetary goals without compromising quality. Stay Ahead of Trends: Research industry trends and incorporate modern techniques and trends into the pastry program, while respecting the brand's culinary identity. Ensure Compliance: Uphold and enforce food safety standards, hygiene regulations, and workplace safety practices. Maintain documentation to comply with local health authorities. Qualifications and Experience Culinary Expertise: Formal culinary training, with a focus on patisserie or baking. A certification in pastry arts is highly desirable. Proven Leadership: A minimum of 5-7 years in management within high-end establishments. Strong experience in team management and cross-department collaboration is essential. Creative Vision: Demonstrated ability to craft unique and appealing desserts using traditional and modern techniques. A portfolio of previous creations may be requested during the interview process. Operational Savvy: Strong understanding of cost control, budgeting, and inventory management. Proficiency in managing labor schedules and productivity metrics. Food Safety Knowledge: Up-to-date knowledge of food safety protocols, HACCP standards, and sanitation practices. Exceptional Communication Skills: Ability to communicate effectively with team members, senior leadership, and vendors. If interested in this position, please send a resume to ************************

We are excited to be opening this new location in Plainfield, IL! Here are some key dates for your consideration: Onsite interviews ongoing Tuesday, May 20th - New Employee Orientation & Training Begins Early June - Restaurant Opens! The Cooper's Hawk Line Cook is critical to the success of the company and plays an integral role in executing a positive experience for each restaurant Guest. The Line Cook is responsible for the daily preparation and execution of food items in the pantry, fry, grill, broil and sauté stations. Compensation: $15 - $22 / Hr What You'll Get Incredible Discounts: 50% Dining and Carryout 40% Retail Wine 20% Retail and Private Events Monthly Complimentary Wine Tasting for Two Medical, Prescription, Dental, Vision Insurance plus Telemedicine and Wellness Program Company Matching 401(k) Retirement Savings Plan Flexible Savings Accounts- Health and Dependent Care Highly Competitive Pay plus Team Member Incentives & Rewards Pay Access before Pay Day Flexible Schedules Paid Time Off Access to Team Member Relief Program Employee Assistance Program, providing mental health, legal and financial counseling. “Everyday Benefits” Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services Employee Referral Bonus Program Wine and Culinary Education Career Growth Flight Plan Milestones Recognition Program What You'll Do Maintain Cooper's Hawk quality standards by preparing assigned recipes to specification Follow recipes, manage portion control, and adhere to presentation specifications Set up station according to established specifications Properly use the KDS system to manage cook times, while preparing and multitasking several dishes at a time. Restock all items as needed throughout the shift Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas Maintain kitchen equipment in “like new” condition Clean and maintain station using necessary safety, sanitation, and organizational skills Maintain professional relationships and clear communications with all Managers and Team Members Follow departmental checklists and standard operating procedures to ensure work areas are prepared for opening, mid-shift or closing in accordance with company guidelines Perform other duties as assigned What You'll Need Must represent Cooper's Hawk Values Must be at least 18 years of age A minimum of 6 months line cook experience in upscale casual dining or an equivalent service environment An individual who thrives in a team-based environment Basic knowledge of professional cooking and experience in knife skills while using a cut-glove Knowledge of safety, sanitation, and food handling procedures Ability to follow recipes and instructions Ability to communicate clearly with Guests, Managers and Team Members Ability to multi-task in a fast-paced environment Ability to lift and carry up to 50 lbs. Ability to stand and walk up to 10 hours per shift Ability to work within the following conditions: wet floors, temperature extremes, and loud noise Ability to exert fast-paced mobility for periods of up to 6 hours in length Ability to perform essential functions to Cooper's Hawk standards with reasonable accommodation Ability to work flexible shifts and schedules, inclusive of weekends and some holidays Must be able to read, write and understand English Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk Winery & Restaurants was created with the inspiration of bringing the Napa Valley experience to all of America, by combining an elegant tasting room with a polished casual restaurant and scratch kitchen. Cooper's Hawk wines have won hundreds of awards and are the Official Wines of the Screen Actors Guild Awards. We are built upon the belief that food and wine hold the power to forge a COMMUNITY, and with the world's largest wine club membership, we are paving the way to democratizing the good life!

Dial is the place to love the way you work. Our team members get the opportunity to serve and learn from some of the most knowledgeable seniors. Our residents will become your family as we seek to infuse happiness into the lives of those we serve daily. You will make a difference at Dial by not only adding years to resident's lives but life to their years. Perks & Benefits: Birthday & anniversary PTO Tuition Assistance Double pay on holidays PTO accrual on DAY 1 Referral Bonus Free meal during shift (Up to $260 savings) Loyalty Incentive Employee Recognition Program Discounts through Verizon and AT&T Pay Advance Program Medical and Prescription Drug Insurance including Dental and Vision Basic Term Life/AD&D 401K Flexible Spending Account for Dependent Care Position Overview Prepare or supervise the preparation of food daily as outlined by the weekly menus. Encourage quality and artistic plate deliverance daily. Adhere to and enforce company policies as outlined in the employee handbook. Interact positively with residents to enhance an active and content lifestyle within the community. Essential Job Responsibilities Prepare food daily as outlined on the weekly menu plan, being mindful of the seniors' unique dietary needs. Oversee all aspects of food preparation and service as outlined in menu plans Communicate openly and work intricately with various levels of team members, directing and training patiently, as needed. Assist in monitoring staff and safe food handling procedures including but not limited to receiving of food, storage, preparation and proper cooling and reheating of all food products. Ensure the success of outside marketing events, in-house marketing and activities and additional catering events as needed. Must follow proper forms and paperwork protocol. Must maintain portion control to meet budgetary requirements without skimping on portions. Determine portion size through resident requests and requirements in meeting basic nutritional needs. Responsible for quality food preparation and presentation, including creation, plating, and delivery. Demonstrate sound judgment and creative problem solving where necessary. Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs. Maintain confidentiality of verbal and written information pertaining to residents, team members, and community operations. Effectively communicate with corporate dining services team. Adhere to state and county regulatory compliance. Other duties as assigned Education, Experience and Other Requirements 3+ years experience in a kitchen managerial position Culinary Arts degree, or related degree Experience in volume food production within a commercial kitchen Experience and discipline in creating fine food for a multitude of palettes Experience managing and leading staff Previous experience in working with older adults Knowledge, Skills, and Abilities Required Promote teamwork in providing services to residents. State food-handling and kitchen regulations Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (FAX, photocopier, and telephone) Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety Basic knowledge and understanding of business principles with regard to budgets, invoicing, inventory, acceptable hiring practices and marketing Knowledge and ability to use Microsoft Office products Preferred Qualifications ServSafe certification Willingness to learn and help others Enjoyment in working with older adults

Sullivan's Steakhouse is hiring qualified applicants for Executive Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Employer-paid Life Insurance/AD&D Employer-paid Short-and-Long-Term Disability Insurance Referral Bonus for referring new Team Members Essential Duties: Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Prepares necessary data for applicable parts of the budget - projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Schedules and coordinates the work of Sous Chefs and Kitchen Staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

About US Aba, located in Chicago's Fulton Market neighborhood, showcases Chef Partner CJ Jacobson's lighter style of cooking with influences from the Mediterranean including Israel, Lebanon, Turkey, and Greece. Aba Chicago is Hiring Now: EXECUTIVE CHEF! Lettuce Entertain You Restaurants is looking for a Executive Chef with 2 years of Executive Chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few of Our Benefits: Competitive Salary Quarterly Bonus Paid Time Off - including Paid Holidays, Personal Days & Vacation 401(k) Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Life, Accident Protection & Critical Illness Insurance Domestic Partner Benefits Restaurant Discounts Employee Assistance Program - focusing on a commitment to mental health & wellness Why Work With Lettuce? Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ 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 and apply today! We participate in E-Verify / Participamos en E-Verify 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.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

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.

About US Antico Posto is an Italian cafe and wine bar located inside Oakbrook Center. Antico Posto is now hiring an EXECUTIVE SOUS CHEF! Lettuce Entertain You is looking for an EXECUTIVE SOUS CHEF with 4+ years of sous 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 Sous Chef Benefits: Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Responsibilities Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books Perform regular line checks throughout the day to ensure quality of all menu items Purchase and order food product and supplies for the restaurant including daily product order Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH 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 4+ years of Executive Sous Chef experience in a full-service restaurant Ability to lead and manage the kitchen staff #CAPOST Salary Range USD $60,000.00 - USD $95,000.00 /Yr.

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. The schedule is Sunday-Wednesday, 4AM-2:30PM; Thursday-Saturday off. 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$100,000—$110,000 USD

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For · 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Responsible for supporting the Executive Chef in managing the daily operation of the North Shore Steaks & Seafood kitchen. Responsibility includes overseeing production and staff management including hot line, cold line, pastry, second shift, dish, expo. ESSENTIAL JOB FUNCTIONS: Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments. Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed. Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serve safe food. Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines. Conduct regular department walk-throughs and random food tastings. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Oversee the creation of standard operating photos, recipes and descriptions for all cooks. Oversee the integrity of the kitchen module of CaterXpert. Attends events in the field as necessary. Oversee the culinary aspects of tastings, making appearances as necessary. Review event orders with Field Chefs to give thorough explanations of methods and presentation. Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency. Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis. Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance Monitor staffing levels for all Food and Beverage outlets and assist in making adjustments according to business needs Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines. Implement the policies and practices as outlined by the Blue-Plate Safety Policy. Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner. Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders. Report to work in proper uniform as outlined in the Back of the House Dress Code Policy. Perform other relevant duties as required. Create and manage team member schedules and PTO Manage timesheets and payroll for all food and beverage team members Oversee recruitment, onboarding and compliance training for all new team members EDUCATION & EXPERIENCE: Culinary Arts degree or advanced culinary arts certification is preferred 6+ years of successful experience within the hospitality industry, preferably in fine dining CERTIFICATES, LICENSES, REGISTRATIONS: Ability to obtain and or maintain necessary licenses and or certifications as required by local gaming regulations. PREFERRED: Bilingual a plus CERTIFICATES, LICENSES, AND REGISTRATIONS: Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. KNOWLEDGE/SKILLS/ABILITIES: Working knowledge of Microsoft Office Organization skills Multi-tasking abilities Math Skills Computer literate Good communication skills Computer & Telephone skills Exposure to bright lights and noise at times - casino environment. Benefits Medical, Dental, & Vision Voluntary Life, AD&D, & Disability Insurance Volunteer Time Off, Ventra Program 401K + Employer Match Paid Time Off Tuition Reimbursement Salary Range: $60,000-$97,500

Job Details Chicago - Nisos Prime - Chicago, IL Full Time Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the venue, ensuring the highest standards of food quality, presentation, and consistency. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and optimizing kitchen efficiency. The Executive Sous Chef acts as the second-in command in the kitchen, stepping into the leadership role in the Executive Chef's absence, and collaborates with the BOH and FOH teams to uphold brand standards and foster a culture of culinary excellence and teamwork. Responsibilities Operational Management Assist leading BOH operations to ensure exceptional food prep, presentation, and adherence to safety protocols. Supervise inventory management (ex. receiving, storing, and rotation of ingredients) to maintain freshness and quality. Ensure the kitchen operates efficiently during service, addressing operational challenges promptly. Team & Leadership Development Help recruit, train, and mentor kitchen staff, ensuring alignment with company values and standards. Provide day-to-day guidance and support to Line Cooks, Prep Cooks, and other BOH staff. Lead staff training on culinary techniques, safety practices, and sanitation standards. Financial Management Work with the Executive Chef to monitor food costs, control waste, and manage labor efficiency. Assist in maintaining budgetary goals by adhering to portion controls and recipe consistency. Support inventory accuracy and cost-saving initiatives to ensure financial efficiency. Safety Compliance Uphold compliance with health, safety, and sanitation regulations, ensuring all kitchen staff adhere to protocols. Train staff on proper food handling, equipment use, and allergen awareness. Conduct routine inspections to maintain a clean and safe work environment. Culinary Excellence Maintain consistency and quality across all menu items by adhering to recipes and preparation standards. Partner with the FOH team to ensure seamless coordination during service and timely food delivery. Address guest feedback related to food quality and resolve concerns to enhance the guest experience. Supervisory Responsibilities BOH Oversight Supervise Line Cooks, Prep Cooks, and BOH Support Staff, ensuring smooth kitchen operations during shifts. Act as the primary BOH leader in the absence of the Executive Chef. FOH Collaboration Work with FOH leadership to maintain communication and alignment on operational flow and guest needs. Additional Responsibilities Assist in creating kitchen staff schedules to ensure balanced shift coverage. Monitor staff performance and provide feedback to support growth and compliance with company policies. Qualifications Culinary degree or equivalent experience preferred. Minimum 2-3 years of experience in a leadership role within an upscale, full-service kitchen. Strong leadership skills with the ability to mentor and support a culinary team. Knowledge of BOH financial metrics, including food cost and labor management. Proficiency in kitchen management software and inventory systems. General Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 45-50 per week, with variations based on business needs. Physical ability to stand & walk for extended time, lift up to 50 lbs, show high performance in a fast-paced setting. Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 70-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

In your role as a Head Chef at HC One, you'll value one thing above all. Kindness. It carries across every aspect of our Dementia, Nursing, Residential and Specialist care homes. Every single person who works here understands that our Residents are people just like them with their own stories to tell. By joining HC-One you'll have a wonderful opportunity to give something back to those people. As a Head Chef that will mean managing the kitchen team to cook and serve nutritious, healthy meals that our Residents will love. You'll provide great choice, considering cultural preferences and special dietary requirements. And, whether you're managing the food stock, working out how to make the most of your budget or liaising with central support teams on nutrition standards compliance, you'll always have Resident wellbeing in mind above anything else. HC-One are looking for a Head Chef with an S/NVQ2 in Catering & Hospitality or Professional Cookery, a minimum Level 3 Food Hygiene Certificate and an understanding of Hazard Analysis Critical Control Points. Beyond that, it's all about your brilliant, positive energy and natural ability to get along with people. You'll be organised to meet service times, thrive on autonomy to plan and priorities and have a knack for following recipes perfectly. And, whenever you communicate with a Resident or co-worker, you'll be truly considerate and kind. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. We'll provide full training, so it's a great opportunity to learn something new. In return, you will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role We are passionate about ensuring that our current and future Colleagues can be their true selves, and that our workforce represents the communities we serve. We prioritise inclusive working practices and invite applicants from all backgrounds into our HC-One family and we are committed to providing the quickest possible turnaround from the point of making you a job offer to you starting with us on day one. About You Not Specified About The Company Not Specified

Are you a passionate Sous Chef with an eye for detail? We are seeking a culinary leader for our popular neighborhood eatery that focuses on sustainability, cooking delicious food using locally sourced ingredients and top notch service. Base salary will be determined by your background and expertise. We offer a 5 day; 50 hour work week and a very extensive and complete benefit program. Your teammates and ownership provide a positive culture and there lots of room for career growth. Work with owners who care! Please let me know if this is an opportunity you would like to learn more about. If the timing of this opportunity doesn't work with where you are in your life/career right now, please let me know if you know someone you can refer. I hope to hear from you soon.

Job Details Management Hilton Oak Lawn - Oak Lawn, IL Full Time Negligible AnyDescription GENERAL PURPOSE Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL DUTIES/RESPONSIBILITIES Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. No travel required. Hours: Forty to fifty hours per week. OTHER DUTIES/RESPONSIBILITIES Perform special projects and other responsibilities as assigned. SUPERVISORY DUTIES - Thirty-one to fifty employees. Qualifications Knowledge Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Skills Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. Must have excellent vision, for safety reasons. Must have moderate speech communications skills to communicate with other employees. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. Abilities Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. No climbing required. No driving required. Education/Formal Training More than two years of post high school education, but less than a degree from a four year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Material/Equipment Used Chemicals/Agents used - normal cleaning products around the kitchen. Mixer, buffalo chopper, tilt skillet, chain saw, knives - 10-20% of the time. Environment Inside 95% of 10 hours. Temperatures - going in the freezer, the temperature can be 10 degrees. On the front line it can be over 100 degrees. On the front line it can be over 100 degrees.

Hogsalt is seeking a dedicated and experienced Executive Chef ($85,000-$100,000 + Bonus structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt's values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including medical, dental, vision, life insurance, a 401(k), commuter benefits, dining rewards, and paid time off! Experience & Qualifications: Minimum of 5 years working in a fast-paced, full-service restaurant. 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant's financial health. Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Responsibilities & Duties: Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. Communicate professionally and confidently with guests, employees, vendors, and leadership. Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt's Purchasing team of any and all vendor issues. Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. Coordinate all training for front-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people - our guests and ourselves - happy. READY TO JOIN OUR TEAM? Apply directly to this ad. We look forward to meeting you!

A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons-bringing the wine country experience to the middle of a large city. Position Summary The Kitchen Manager is responsible for the overall management and oversight of culinary strategies, initiatives, and daily operation to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at our property. This role is accountable for adhering to City Winery's food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance with all associated regulatory guidelines. This individual will be a creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect. Why us? Competitive pay We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. Medical, Dental, Vision Insurance nDORFins program designed to promote a healthy and active lifestyle! 401K (and yes we match!) Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance Amazing discounts, 50% OFF all dining/retail wine Free Family Meal Tickets to available shows And more! Overview of Responsibilities General Oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning Lead by example and enforce all Company policies, procedures, guidelines, and practices Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food. Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operating safely and properly i.e. refrigerators, ovens, freezers, stoves, etc. Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership Culinary Management Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices. Oversee proper and accurate use of “Orange Books” (logging of time and temperature, product par levels, calibration, sanitation, shelf life, recipe adherence, etc.) Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices. Determine how food should be presented and oversee creation of decorative food displays. Manages City Winery's relationship with local purveyors & vendors in a professional manner Develop strategic culinary/kitchen calendar in partnership with Company leadership, to be reviewed on an ongoing basis Keep up to date with culinary and market trends, test and update new product/ dish ideas and concepts Oversee management of inventory and identify shortages and/or overstock and adjust accordingly Establish controls to minimize food and supply waste and theft. Ensure adherence to all associated health regulations Attend safety meetings and participate in inspections as needed Leadership & Staff Development Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional workforce Interview, select, train, supervise, counsel and discipline all Associates in the department. Responsible for conducting disciplinary action as needed, including termination, when necessary in partnership with HR and in accordance with Company policies and standards Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis Monitor and oversee kitchen management to ensure they are developing and training their direct reports Develop and implement training for kitchen Associates; including but not limited to SOP's, sanitation & food handling, accident prevention principles, menu standards, presentation, cooking techniques, catering cooking and displays, etc. Oversee, train and maintain daily reporting of time and temperature logs, proper storage, accurate labeling, dating, and rotating of all food product Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures for current products/dishes; monitor and hold accountable to train kitchen staff and implement changes Financial Management + Analysis Maintain, monitor, and strive to exceed goals for food cost, labor cost, payroll, and all kitchen related expenditures in conjunction with business forecasts and budgets Ensure food cost meets budgetary goals by establishing purchasing specifications, product storage and usage requirements, and waste control procedures Ensure invoices are handled and disseminated properly through necessary channels Review all product/item costs, analyze trends and movement, and make changes accordingly Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses Events/ Marketing Oversee creation of menus, production, and ordering for special events Work alongside marketing team to plan and execute culinary elements of all specialty events Participate and is involved in tastings of new items Manage chefs to develop seasonal specials and offerings, reviews, tastes, and approves all product Administration Monitor, maintain, and approve production and associate scheduling of all shifts Monitor and ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms including PTO requests, PAFs, CAFs, and other related admin tasks. Minimum Qualifications Minimum 5 years' experience in an overall kitchen leadership or similar role AOS Culinary School Graduate and/or related training is a plus Functional working knowledge of all Health Department, OSHA, and all other related regulations Demonstrated knowledge of current culinary/ industry trends Ability to successfully multitask, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail Financial/business acumen and excellent analytical skills. Ability to meet budgets including labor, food and applicable direct operating costs Ability to work collaboratively and professionally across company levels in achieving overall company and business goals Excellent interpersonal skills including verbal and written communication skills, and the ability to lead and work as a team. Strong presentation skills both written and oral Excellent time management and organization skills Must have proficient computer and technological skills Must have Servsafe food handler's certificate Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds Able and willing to work a flexible schedule including nights, weekends and holidays About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law

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

Executive Sous Chef at Rolling Green Country Club | Arlington Heights, 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 150+ 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 Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range $70k-$80k; base + commission; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get 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.