Chef Jobs in Kankakee, IL

Compensation Range $17.50 - $21.50 / Hour The Cheesecake Factory is coming soon to Block 59! Apply today - Interviews begin early May We are currently accepting applications through Opening Day – June 17th, 2025. Why Join Our Team: Great earnings potential Full and part-time hours available Flexible scheduling to fit your life Medical coverage starting at $12 per pay period, plus dental and vision Paid vacation and sick time No-cost Hospitality, GED and Associates Degree programs Discounted shift meals and a 25% discount when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Fortune 100 Best Companies to Work For® since 2014 and PEOPLE Companies that Care since 2021 Career growth opportunities What You'll Do: With more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you’ll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food. Your Background: Great technique: strong knife skills and a range of cooking methods set you apart Attention to detail: you know your weights, measurements and volumes Cleanliness and organization: you know where everything is, and everything has a place Team player: it takes a team to keep our kitchens moving Comfortable standing for extended periods of time, able to lift up to 50 pounds and continuously bend, reach and twist At least 6 months experience as a line cook in a full-service restaurant preferred (if you have less experience, consider Prep Cook) Must be at least 18 years old Who we are: Named to FORTUNE Magazine’s “100 Best Companies to Work For®” list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people—this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory®, North Italia®, Flower Child® and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory® restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake

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.

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 Thursday-Sunday, 4AM-2:30PM; Monday-Wednesday 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

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 Oak Brook is now Hiring a CHEF de CUISINE! Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of 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 Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff Perform regular line checks throughout the day to ensure quality of all menu items Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books 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 Chef de Cuisine experience in a full-service restaurant Ability to lead and develop teams Skilled in managing BOH systems Salary Range USD $70,000.00 - USD $90,000.00 /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.

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.

We're looking for an experienced Chef with strong leadership skills and a passion for food to join our team. ;The ideal candidate is able to communicate and delegate effectively ensuring success in the kitchen. Located at 1100 South Lake Street, Lockport, IL, 60441. Multiple shifts available, flexible availability a plus. Responsibilities: Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer's preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications: Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a Chef a definite plus If this sounds like the job for you and you'd like to join a great team, please forward your resume. ;We look forward to speaking with you! ; Learn more about us at ********************

Role Purpose Great restaurant memories come from many places. The sights, sounds, scents and as importantly the food. As Cook / Commis Chef, your passion for presentation and dedication to delivering flavour will complete each guest's experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you'll create some of our guests' most lasting memories. Key Accountabilities Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you'll turn our high standards into memorable meals for every guest. Own your kitchen - keep on top of supplies and equipment, and minimise waste. Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents. Help create a safe space by following our safety procedures and wearing necessary protective equipment. Be cleaner than clean - meet or exceed local cleanliness and hygiene laws. Help with washing up and other kitchen duties when needed. Give guests a better experience by helping with any queries or advice Wear your uniform with pride. Take on other ad-hoc duties when the whole team needs to pull together. Key Skills & Experiences Strong - sometimes you'll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling. Literate - you'll need a good grasp of reading, writing and basic maths. Flexible - night, weekend and holiday shifts are all part of the job. Compliant - as well as meeting local laws on food handling and serving alcohol, you'll be above the minimum age required and fluent in the local language. Articulate - a great communicator, you'll be warm, welcoming and easy to talk to.

IS THIS JOB FOR YOU? Do you have a knack for spotting talent and developing a dream team in the kitchen? Are you obsessed with making sure that every dish that leaves your kitchen is made 'just right'? Do you run a kitchen so clean, and so organized, that it sets the standard for everyone else to follow? Are you super comfortable keeping food & labor costs on-budget, and running a profitable kitchen? Do you love the challenge of inventing creative, seasonal dishes? Are you the type of person that takes your career seriously, but doesn't take yourself too seriously? Yes?! Then YOU should join our team! WHY WORK HERE?: Here are some of the perks! PPO medical, dental, & vision Insurance with 50% company contribution 401K retirement savings plan w/ 3% company match 2 weeks of paid time off & 5 sick days Quarterly bonus potential, based on gross sales and attainable performance targets Flexible days off, typically back-to-back A generous, never-expires, $250 monthly food & drink allowance A 50% employee discount on food while you're working A 20% employee discount on food & drinks anytime you're not working, for you & your whole table Free Thanksgiving & Christmas dinner boxes for you & your family - don't cook on your holidays! Attendance at fun, "State of the Company" company events twice a year Access to lots of company-paid business coaching & resources As a company, we run on EOS; so we're a collaborative, strategic, and winning team (i.e. no more meetings that just waste your time - promise!) Thanksgiving Day, Christmas Day, & your birthday off, automatically The opportunity to grow quickly with a forward-thinking company that regularly reinvests in itself and its people WHAT DOES A TYPICAL DAY LOOK LIKE?: RESPONSIBILITIES As our Chef-de-Cuisine, you'll be at the helm of restaurant kitchen operations. These are the results you'll be hired to accomplish: » ① Hire & Develop a High-Performing Kitchen Team Hand-pick your A-players, coach & develop your B-players, and encourage the C-players... to work somewhere else. In this role, you'll hire & mentor a culinary *dream team* full of the ‘right people' - that fit our culture - and put them in the ‘right seats' - the position that best matches their talents and what they love to do. » ② Consistent Five-Star Food Quality You'll make sure that every plate that leaves the kitchen is *chef's kiss* - definitely when you're there, and especially when you're not. » ③ Squeaky Clean & Organized Kitchen You'll be the captain of a kitchen so clean, you could *probably* eat off the floor, and a kitchen so organized, it's a masterclass in mise en place! » ④ Close-to-Ideal Kitchen Costs Maximize your P's and minimize your L's, bb! You'll be responsible for controlling overall food & labor costs in the kitchen. » ⑤ Collaborative Menu Innovation You'll work alongside (celebrity! But totally not an a-hole!) Chef Patrick Cassata to help create conversation-sparking dishes, season after season. *As a disclaimer*: This is a dynamic position, in a rapidly-growing company, in an always-changing industry. That means that this position and its responsibilities will continue to evolve. So, if you're change-adverse, this job ain't it . That being said - if you're good with change, and are willing to try new things - you'll love this job, and it'll love you right back. PAY The total compensation for this position will be between $75000 - $90000 per year. Base salary depends on relevant experience, and quarterly bonus potential is based on sales, profitability, and completion of special projects. WORK SCHEDULE This position is full-time, with a semi-set schedule designed around the demands of the restaurant kitchen. This position will work the busiest or most complex shifts of the week, based on daily forecasted sales and special events. Days off are typically back-to-back. Our Chef-de-Cuisine will work 5 days, and typically 50-ish hours per week. WILL YOU FIT IN HERE? Our team has been built - brick by brick - on shared core values. And no, they're not just bullsh*t words slapped on a wall - they're who we are - and they're non-negotiables for working here. You'll feel super *comfy* and right at home if these words describe you: » You Come With Batteries Included You're a high-energy self-starter who jumps into action, and doesn't need hand-holding to get things done. » You're Scrappy You're a resourceful problem solver who makes things happen; if there's no door, you get in through a window. » You Take Your Work Seriously You take pride in your work, big and small, and you have a natural reflex to do things the *right* way. » But, You Don't Take Yourself Too Seriously You're a positive team player who's quick to laugh at your own mistakes, open to feedback, and humble about your wins. And if these words *don't* describe you? You'll be decidedly *uncomfy* here. So, fair warning - If you're a cranky a** problem-bringer who's cool being super-mid at your job and needs constant hand holding… may we suggest… working literally anywhere else? JOB REQUIREMENTS: Here are some of our must-haves & would-like-to-haves: At least 5 years of professional kitchen experience, preferably in high-volume, upscale-casual restaurants At least 2 years of high-volume restaurant experience in a Chef-de-Cuisine, or equivalent, role A Bachelor's degree in the Culinary Arts, or equivalent work experience Advanced knife skills & familiarity with all culinary techniques (grilling, roasting, braising, sautéing, baking, etc.) Extensive culinary knowledge, including seasonal ingredient expertise, flavor pairing, and presentation techniques Previous experience with wood-fired cooking, a major plus! Must have a current ServSafe Manager Certification Must be at least 21 years old Must have open availability - including nights, weekends, and holidays Must have the ability to regularly work 50-ish hours per week Physically able to stand for long periods, lift up to 50 pounds, and keep up with the pace of busy kitchen Must have a valid driver's license & sole access to a personal vehicle Familiarity with Toast, 7Shifts, & Margin Edge, a major plus!

Job Details Naperville - BRI - Naperville, IL Full Time $55000.00 - $65000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working 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 skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. 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 Sous Chef Employment Benefits: Competitive Salary ($55,000 - $65,000 per year, based on experience) Performance-based Bonus Program (Up to $5,000 annually in years 1-3). 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.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within the business, you will collaborate cross-functionally to enhance the overall success of RH Hospitality. As a key leader within RH Hospitality, you will collaborate across cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success. Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives. Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences. Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence. Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Command of both French and the English language, both written and spoken OUR PHYSICAL REQUIREMENTS Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines Work standing and walking for extended periods of time #LI-EP1

High school diploma or GED. (preferred) ServSafe food handling certification is preferred. Sound knowledge of cooking methods and techniques. Proven experience working as a Cook. The ability to follow recipes. The ability to work in a team. The ability to stand for extended periods of time. Effective communication skills. CPR certified and trained along with all other qualified training. Complete background check and health examination Alfac Insurance Weekend Off Flexible Work Schedule 2 Weeks Paid Vacation (July/Dec) College Reimbursements Additional Annual Vacation Days

Job Details Burr Ridge - The Hampton Social - Burr Ridge, 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 Sous Chef supports the Executive Chef and Executive Sous Chef in the daily operations of the kitchen, ensuring high standards of food quality, consistency, and presentation. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and ensuring efficient kitchen operations during service. The Sous Chef acts as a key team leader in the BOH, stepping into leadership roles as needed and contributing to a culture of excellence, teamwork, and hospitality. Responsibilities Operational Management Assist in overseeing daily kitchen operations, ensuring food is prepared and presented to brand standards. Support inventory management, including accurate stock rotation and minimizing waste. Ensure the kitchen operates smoothly during service by addressing issues quickly and efficiently. Team & Leadership Development Train and mentor Line Cooks, Prep Cooks, and BOH staff to maintain high performance and consistency. Provide guidance and support to team members during shifts to ensure smooth workflow. Uphold company values by fostering a positive, team-oriented kitchen environment. Safety Compliance Ensure adherence to health, safety, and sanitation standards across all kitchen operations. Train staff on safe food handling practices, equipment usage, and cleanliness protocols. Conduct routine checks to ensure compliance with safety guidelines and address any issues promptly. Culinary Excellence Maintain consistency in food preparation by following recipes and standard operating procedures. Collaborate with the Executive Sous Chef and FOH leadership to ensure timely and accurate food delivery. Step into cooking or prep roles as needed to support the team during busy periods. Supervisory Responsibilities BOH Oversight Supervise Line Cooks, Prep Cooks, and other kitchen staff during shifts to ensure operational efficiency. Act as the BOH leader during service in the absence of the Executive Sous Chef or Executive Chef. FOH Collaboration Partner with FOH staff to address guest concerns related to food quality or timing. Ensure clear communication between BOH and FOH for seamless service. Qualifications Culinary degree or equivalent experience preferred. Minimum 1-2 years of experience in a leadership role within a full-service kitchen. Strong organizational and multitasking skills, with the ability to lead a team in a fast-paced environment. Basic understanding of BOH financial metrics, including food cost and inventory management. Proficiency in kitchen equipment and standard cooking techniques. Other Qualifications: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 40-45 per week, with variations based on business needs. Physical ability to stand and walk for extended periods, lift up to 50 lbs, and work effectively in 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 + commission-based bonus Company-paid Life insurance Employee Assistance Program Paid Parental Leave Weekly pay Annual merit increase Salary Range 65-74k 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.

Compensation Range $17.50 - $21.50 / Hour The Cheesecake Factory is coming soon to Block 59! Apply today - Interviews begin early May We are currently accepting applications through Opening Day - June 17th, 2025. Why Join Our Team: Great earnings potential Full and part-time hours available Flexible scheduling to fit your life Medical coverage starting at $12 per pay period, plus dental and vision Paid vacation and sick time No-cost Hospitality, GED and Associates Degree programs Discounted shift meals and a 25% discount when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 Career growth opportunities What You'll Do: With more than 200 dishes made fresh from scratch every day, our line cooks are passionate about fresh quality ingredients, great technique and delicious, memorable food. Line cooks use a wide range of cooking methods and kitchen tools, to make our dishes perfect. And although our restaurants are busy and our standards are high, you'll love our team spirit and commitment to having fun, as well as the glowing complements from guests about our food. Your Background: Great technique: strong knife skills and a range of cooking methods set you apart Attention to detail: you know your weights, measurements and volumes Cleanliness and organization: you know where everything is, and everything has a place Team player: it takes a team to keep our kitchens moving Comfortable standing for extended periods of time, able to lift up to 50 pounds and continuously bend, reach and twist At least 6 months experience as a line cook in a full-service restaurant preferred (if you have less experience, consider Prep Cook) Must be at least 18 years old Who we are: Named to FORTUNE Magazine's “100 Best Companies to Work For ” list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory , North Italia , Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake

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 Thursday-Sunday, 4AM-2:30PM; Monday-Wednesday 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

Sullivan's Steakhouse is hiring qualified applicants for Broiler 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 Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

IS THIS JOB FOR YOU? Do you have a knack for spotting talent and developing a dream team in the kitchen? Are you obsessed with making sure that every dish that leaves your kitchen is made 'just right'? Do you run a kitchen so clean, and so organized, that it sets the standard for everyone else to follow? Are you super comfortable keeping food & labor costs on-budget, and running a profitable kitchen? Do you love the challenge of inventing creative, seasonal dishes? Are you the type of person that takes your career seriously, but doesn't take yourself too seriously? Yes?! Then YOU should join our team! WHY WORK HERE?: Here are some of the perks! PPO medical, dental, & vision Insurance with 50% company contribution 401K retirement savings plan w/ 3% company match 2 weeks of paid time off & 5 sick days Quarterly bonus potential, based on gross sales and attainable performance targets Flexible days off, typically back-to-back A generous, never-expires, $250 monthly food & drink allowance A 50% employee discount on food while you're working A 20% employee discount on food & drinks anytime you're not working, for you & your whole table Free Thanksgiving & Christmas dinner boxes for you & your family - don't cook on your holidays! Attendance at fun, "State of the Company" company events twice a year Access to lots of company-paid business coaching & resources As a company, we run on EOS; so we're a collaborative, strategic, and winning team (i.e. no more meetings that just waste your time - promise!) Thanksgiving Day, Christmas Day, & your birthday off, automatically The opportunity to grow quickly with a forward-thinking company that regularly reinvests in itself and its people WHAT DOES A TYPICAL DAY LOOK LIKE?: RESPONSIBILITIES As our Chef-de-Cuisine, you'll be at the helm of restaurant kitchen operations. These are the results you'll be hired to accomplish: » ① Hire & Develop a High-Performing Kitchen Team Hand-pick your A-players, coach & develop your B-players, and encourage the C-players... to work somewhere else. In this role, you'll hire & mentor a culinary *dream team* full of the ‘right people' - that fit our culture - and put them in the ‘right seats' - the position that best matches their talents and what they love to do. » ② Consistent Five-Star Food Quality You'll make sure that every plate that leaves the kitchen is *chef's kiss* - definitely when you're there, and especially when you're not. » ③ Squeaky Clean & Organized Kitchen You'll be the captain of a kitchen so clean, you could *probably* eat off the floor, and a kitchen so organized, it's a masterclass in mise en place! » ④ Close-to-Ideal Kitchen Costs Maximize your P's and minimize your L's, bb! You'll be responsible for controlling overall food & labor costs in the kitchen. » ⑤ Collaborative Menu Innovation You'll work alongside (celebrity! But totally not an a-hole!) Chef Patrick Cassata to help create conversation-sparking dishes, season after season. *As a disclaimer*: This is a dynamic position, in a rapidly-growing company, in an always-changing industry. That means that this position and its responsibilities will continue to evolve. So, if you're change-adverse, this job ain't it . That being said - if you're good with change, and are willing to try new things - you'll love this job, and it'll love you right back. PAY The total compensation for this position will be between $65000 - $80000 per year. Base salary depends on relevant experience, and quarterly bonus potential is based on sales, profitability, and completion of special projects. WORK SCHEDULE This position is full-time, with a semi-set schedule designed around the demands of the restaurant kitchen. This position will work the busiest or most complex shifts of the week, based on daily forecasted sales and special events. Days off are typically back-to-back. Our Chef-de-Cuisine will work 5 days, and typically 50-ish hours per week. WILL YOU FIT IN HERE? Our team has been built - brick by brick - on shared core values. And no, they're not just bullsh*t words slapped on a wall - they're who we are - and they're non-negotiables for working here. You'll feel super *comfy* and right at home if these words describe you: » You Come With Batteries Included You're a high-energy self-starter who jumps into action, and doesn't need hand-holding to get things done. » You're Scrappy You're a resourceful problem solver who makes things happen; if there's no door, you get in through a window. » You Take Your Work Seriously You take pride in your work, big and small, and you have a natural reflex to do things the *right* way. » But, You Don't Take Yourself Too Seriously You're a positive team player who's quick to laugh at your own mistakes, open to feedback, and humble about your wins. And if these words *don't* describe you? You'll be decidedly *uncomfy* here. So, fair warning - If you're a cranky a** problem-bringer who's cool being super-mid at your job and needs constant hand holding… may we suggest… working literally anywhere else? JOB REQUIREMENTS: Here are some of our must-haves & would-like-to-haves: At least 5 years of professional kitchen experience, preferably in high-volume, upscale-casual restaurants At least 2 years of high-volume restaurant experience in a Chef-de-Cuisine, or equivalent, role A Bachelor's degree in the Culinary Arts, or equivalent work experience Advanced knife skills & familiarity with all culinary techniques (grilling, roasting, braising, sautéing, baking, etc.) Extensive culinary knowledge, including seasonal ingredient expertise, flavor pairing, and presentation techniques Previous experience with wood-fired cooking, a major plus! Must have a current ServSafe Manager Certification Must be at least 21 years old Must have open availability - including nights, weekends, and holidays Must have the ability to regularly work 50-ish hours per week Physically able to stand for long periods, lift up to 50 pounds, and keep up with the pace of busy kitchen Must have a valid driver's license & sole access to a personal vehicle Familiarity with Toast, 7Shifts, & Margin Edge, a major plus!

Job Details Naperville - AA - Naperville, IL Full Time $55000.00 - $65000.00 Salary/year Open Availability Restaurant - Food ServiceDescription Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working 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 skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. 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 Sous Chef Employment Benefits: Competitive starting Salary ($55k-$65 per year, based on experience) Performance-based Bonus Program (up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila … we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. Ancho & Agave 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.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. YOUR RESPONSIBILITIES Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas,ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment OUR REQUIREMENTS 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines Work standing and walking for extended periods of time #LI-EP1