Chef Jobs in Lockport, IL

At BG Hospitality Group, we are passionate about creating unforgettable dining experiences through chef-driven menus, exceptional service, and a commitment to culinary excellence. We truly breath hospitality and our commitment to the guest. We are seeking a talented and motivated Chef to join our team and bring creativity, leadership, and expertise to our kitchen. Responsibilities Oversee daily kitchen operations, ensuring efficiency and quality. Maintain food safety and sanitation standards in compliance with health regulations. Execute innovative, seasonal menus that aligned with BG Hospitality Group's culinary vision. Lead and mentor kitchen staff, fostering a positive and productive work environment. Manage food inventory, ordering, and cost control to optimize profitability. Ensure consistency in food preparation, presentation, and portioning. Work closely with front-of-house staff to ensure seamless service execution. Uphold company policies and maintain a culture of teamwork and professionalism. Qualifications 2+ years of experience as a Chef, Sous Chef, or similar leadership role in a high-volume kitchen. Strong knowledge of kitchen operations, food preparation techniques, and safety standards. Ability to lead, train, and inspire a team of culinary professionals. Excellent time management and problem-solving skills. Passion for hospitality and delivering exceptional guest experiences. Perks & Benefits Competitive salary + performance-based bonuses Annual Reviews Great Health Benefits ROTH IRA Employee dining discounts Growth & career development opportunities within BG Hospitality Group A dynamic and collaborative work environment Join Our Culinary Team! If you are a dedicated and creative Chef looking for an opportunity to grow with a hospitality group that values culinary excellence, apply now!

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 Executive Chef 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

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Mental Health Support and Services Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house, and the entire venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Responsible for the scheduling of assigned departments (where applicable). Participates in growth opportunities and team member development of all heart-of-house team members. Ensures safety, quality, and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Responsible for checking cover counts, BEOs, and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which include payroll, inventory, and purchasing. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Excellent written and verbal communication skills required Ability to work under pressure and meet deadlines Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to bend, kneel, sit, and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 50 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment

Salary: $90,000-100,000 + bonus Benefits: M/D/V PTO Authentic Italian restaurant looking for a top tier Executive Chef to lead the team in a culinary driven restaurant. Requirements : Hands on "knife in hand" Executive Chef, someone already in the role Understanding of labor and food cost Italian cuisine experience Responsibilities: Take full ownership of back-of-house operations, including menu development, team culture, and execution. Exercise creative freedom to design seasonal, elevated menus that reflect your culinary point of view. Manage food and labor costs with precision and integrity, driving profitability without compromising quality. Inspire and mentor a dedicated culinary team to consistently deliver dishes that exceed guest expectations. Ensure the highest standards in food safety, consistency, and presentation.

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 ************************

" Aster Hall is looking for a dedicated and experienced Full Time Executive Chef ($85,000-$120,000/year + 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 and 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 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 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.

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!

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.

Perks & Benefits: Competitive pay and a Comprehensive Benefit Package Health Saving Account, Flexible Saving Account, Employee Assistance Program Annual Education Allowance Generous Referral Program Fun and collaborative company culture with lots of team-building events Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel What Will You Do? Operational Leadership: Assist the Executive Chef in overseeing daily kitchen activities, ensuring efficiency, and maintaining high culinary standards. Menu Development: Collaborate in planning menus that align with the Onni 's vision, incorporating seasonal ingredients and current culinary trends. Staff Management: Supervise, train, and mentor kitchen staff, fostering a positive work environment and promoting professional development. Quality Assurance: Monitor the preparation and presentation of dishes to ensure they meet the Onni's quality standards. Inventory Control: Assist in managing inventory, including ordering supplies, controlling costs, and minimizing waste. Health and Safety Compliance: Ensure adherence to food safety regulations and maintain a clean and safe kitchen environment. Operational Support: Act as the Executive Chef's representative in their absence, making critical decisions to uphold kitchen operations. Motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Material/Equipment Used Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away. Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill; and other kitchen equipment as needed. What You Bring: Language Skills Higher education degree in culinary arts, hospitality management or similar preferred. Previous experience working in a kitchen supervisor role. Previous experience in a FOH restaurant operations preferred. High school diploma or GED preferred. Salary Range: $65,000 - $85,000. About The Company: Onni For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago. How To Apply: Please apply through the link on the job posting and attach your resume and any other required documents. We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary OVG has an immediate opening for a Sous Chef at Wintrust Arena and McCormick Place Convention Center. This position reports to the Director of Culinary Innovations with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production and quality control. This role will pay a yearly salary of $65,000 to $75,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until March 31, 2025. About the Venue McCormick Place located in downtown Chicago is the largest and most flexible convention center in North America., With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year. Responsibilities Create the production schedule to meet business demands. Lead, plan and execute Restaurant and Concession Operation Recipe development Continually manage, monitor and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience. Maintain and manage Union culinary and stewarding personnel to meet labor and production objectives. Inspect recipe compliance and quality control are met throughout the production process. Maintain health department score of 90 or above and OVG'S party audit score of 95 or above. Maintain food costs and budget goals. Attend internal event-related meetings and relay immediate changes to other internal departments. Coordinate with the Director of Food and Beverage Retail and the Director of WINTRUST Arena to verify and reconcile production and sellable items. Carry out supervisory responsibilities in accordance with company policies and applicable laws. Maintain brand standard for operations to include WINTRUST Arena, LaBrea, Starbucks, 23 rd Street Café and company's internal brands. Support, train and implement company's sustainability objective and goals. Develop a solid understand and comply with unit's Collective Bargaining Agreements Qualifications High School Diploma or equivalent (i.e. GED) Minimum of 4 years as a Sous Chef in a high-volume location and or Culinary Degree Prior experience in a Union environment a plus Strong Computer literate (i.e. Word, Excel, PowerPoint, Access) Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues. Physical demands including walking and standing 8 to 10 hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Returning UsersLog Back In Sodexo Corporate Services is seeking an Resource Executive Chef 1 to join our team to support dining accounts in the Chicago area. The food landscape will consists of cafes, micro-markets, and catering operations. Incentives Predominately M-F 6am to 4pm with occasional evenings and weekends What You'll Do * Menu planning * Ordering * Inventory * Hands on Cooking about 80% of the time * Leading and training hourly culinary employees * Catering production What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A positive "can do" attitude - we're always willing to go the extra mile, and offer 100% commitment to our customers, clients, and colleagues * Absolute pride in the quality of our food service and presentation Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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.

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24.00-$26.00 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health, Vision & Dental Insurance Life Insurance Paid Time Off Profit Sharing

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

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!

At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. Sous Chef Factor_ a brand of HelloFresh is seeking an experienced Sous-Chef responsible for overseeing the daily kitchen operations. This role will ensure that all food prepared meets the highest quality standards and follows all SOP's and company practices. You will... Be responsible for training, coaching, and developing hourly kitchen staff Maintain security and upkeep of kitchen, including equipment, food, and supply inventories Planning energy conservation procedures in the kitchen Ensure the kitchen operates alongside state and federal health and safety codes Maintain standards for food storage, rotation, quality, and appearance. Balance quality, productivity, cost, safety and morale to achieve positive results in all areas Work to continuously improve processes, working closely with other departments to execute plant-wide initiatives Manage departmental performance measures, including visual controls, and provide regular progress reports to the Chef de Cuisine during the shift Manage department priorities as situations arise Perform accident investigations and notify management as appropriate You are… Able to train and develop a large group of employees and manage an active kitchen A problem solver Results Driven Able speak to employees with tact and diplomacy Able to multitask - tracking/monitoring recipe development and maintaining productivity Computer literate to input information into the computer Able to take direction and relay information to employees Comfortability in being exposed to hot, cool and/or cold environment (30º - 70º) At a minimum, you have... Required: High School Diploma or GED or related work experience American Culinary Federation chef certification preferred 1-3+ years' experience in commissary kitchen and high-volume food preparation Fluent in Microsoft Office and Google Suite applications Must be able to read, write and speak English. Bilingual in Spanish a plus 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$60,000-$100,000 USDAbout HelloFresh We believe that sharing a meal brings people of all identities, backgrounds, and cultures together. We are committed to celebrating all dimensions of diversity in the workplace equally and ensuring that everyone feels a sense of inclusion and belonging. We also aim to extend this commitment to the partners we work with and the communities we serve. We are constantly listening, learning, and evolving to deliver on these principles. We are proud of our collaborative culture. Our diverse employee population enables us to connect with our customers and turn their feedback into meaningful action - from developing new recipes to constantly improving our process of getting dinner to our customers' homes. Our culture attracts top talent with shared values and forms the foundation for a great place to work! At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company's commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at: Europe: EUaccommodations@hellofresh.com APAC: APACaccommodations@hellofresh.com United States: USCandidateAccommodations@hellofresh.com Canada: CAaccommodations@hellofresh.com

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview OVG has an immediate opening for a Sous Chef at Wintrust Arena and McCormick Place Convention Center. This position reports to the Director of Culinary Innovations with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production and quality control. This role will pay a yearly salary of $65,000 to $75,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until March 31, 2025. Responsibilities Create the production schedule to meet business demands. Lead, plan and execute Restaurant and Concession Operation Recipe development Continually manage, monitor and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience. Maintain and manage Union culinary and stewarding personnel to meet labor and production objectives. Inspect recipe compliance and quality control are met throughout the production process. Maintain health department score of 90 or above and OVG'S party audit score of 95 or above. Maintain food costs and budget goals. Attend internal event-related meetings and relay immediate changes to other internal departments. Coordinate with the Director of Food and Beverage Retail and the Director of WINTRUST Arena to verify and reconcile production and sellable items. Carry out supervisory responsibilities in accordance with company policies and applicable laws. Maintain brand standard for operations to include WINTRUST Arena, LaBrea, Starbucks, 23 rd Street Café and company's internal brands. Support, train and implement company's sustainability objective and goals. Develop a solid understand and comply with unit's Collective Bargaining Agreements Qualifications High School Diploma or equivalent (i.e. GED) Minimum of 4 years as a Sous Chef in a high-volume location and or Culinary Degree Prior experience in a Union environment a plus Strong Computer literate (i.e. Word, Excel, PowerPoint, Access) Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues. Physical demands including walking and standing 8 to 10 hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.