Chef Jobs in Oak Forest, IL

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

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

Adalina Prime is redefining today's steakhouse experience, one moment at a time. With a menu crafted by Michelin-star Chef Soo Ahn, and a wine list named ‘one of the most outstanding in the world' by Wine Spectator, we find a way to make every experience one to remember. Adalina Prime is seeking an Executive Chef to join our team. The ideal candidate will have 5-8 years in a high-volume restaurant. Ensure the skillful execution of all menu items - honoring the classics alongside creative daily and seasonal dishes; Develop enticing and American-influenced menu items Establish and maintain a safe, clean, professional, and organized kitchen, adhering to all state/local health department regulations. Take ownership of the food and the environment in which the food is prepared. Oversee the kitchen team, including Line Cooks and Dish Team; Develop, coach, and retain a great staff by creating an environment that promotes individual growth and team success. Can meet a responsible food & labor budget that delivers quality while being fiscally responsible? Oversee the ordering and preparation, and responsibility for the preparation, cooking, and presentation of productivity standards and food in accordance with cost controls and forecasts. Monitor and evaluate team performance, product quality, and production flow to meet quality standards and budgetary restraints. Communicate effectively with team members; Conduct pre-shifts, menu briefings, and weekly department meetings. Schedule, conduct, and document employee performance reviews according to standard operating procedures Other duties as required Requirements: 6+ years of supervisory experience 3+ years' experience in a fine dining establishment Degree from a food service program, culinary school, or equivalent preferred Experience in American cuisine Knowledge of menu development, marketing, cost, and wage control Proficient computer skills; Ability to use MS Word and Excel; Experience using POS systems A passion for quality and respect for team members and guests Flexibility to work a variety of shifts, including days, nights, weekends, and holidays

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

Wingstop Line Cook $16/hr Full Job DescriptionWingstop's mission is to serve the world flavor. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries, and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop. We are looking for team members who want to deliver a flavor experience. A Wingstop cook is responsible to prepare quality food that tastes great and is consistent from day to day. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services delivered to each customer; following and comprehending the importance of proper personal hygiene and sanitation procedures. The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner. Essential Duties & Responsibilities: Ensure that each guest has a positive, long-lasting impression of the Wingstop experience Ability to practice safe cooking procedures Quickly scan and comprehend the order tickets Accurately count the number of Bone-In Wings, Boneless Wings and Boneless Strips needed for each order Coordinate the cooking time of Bone-In Wings, Boneless Wings, and Boneless Strips and fries with the corresponding timer According to Wingstop standards; Sauce, Season, and package all orders Accurately count the cooked Bone-In Wings, Boneless Wings, and Boneless Strips into the proper sauce bowls Cook and prepare Bone-In Wings, Boneless Wings, and Boneless Strips, and Fries in the proper fryers and baskets Filter and freshen the fryer shortening daily, following all safety procedures and with proper safety equipment Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and at closing time Immediately notify the Manager on Duty of all safety, sanitation, or employee issues Assist other employees as needed Follow directions given by the Manager or Supervisor Know and thoroughly understand the importance of good hygiene and food handling practices Ability to thoroughly understand and follow instructions on how to properly and safely use chemical cleaning products Key Skills/Abilities: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow-through Well-organized and detail-oriented Ongoing learner; exhibits insatiable curiosity and an interest in self-improvement Has an outgoing personality Strong work ethic Additional Information: Cook and restaurant experience is a plus! Food Handler Certification required We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity, or sexual orientation or any other classification protected by law. Job types: Full-time Part-time Education: No education required Work location:On-site

IS THIS JOB FOR YOU? Are you a strong leader, with the natural ability to build and develop culinary *dream teams*? Do you geek out over tinkering with salt, fat, acid, and heat until a dish tastes just right? Are you a bit artsy, with the uncanny ability to design beautiful, Instagram-worthy plates? Are you known for setting the bar so high that your team keeps it there, even when you're not there? Is ‘good enough' never good enough for you? Are you super comfortable designing menus that balance creativity, feasibility, and profit? Do you naturally excel at planning ahead, so even the craziest events run as smooth as * butta *? Are you the kind of chef 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 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 - so you don't have to cook on the 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, & 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 Executive Catering Chef, you'll be at the helm of catering culinary operations. These are the results you'll be hired to accomplish: » ① Hire & Develop a High-Performing Culinary 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 Conversation-Sparking Catering Menu Innovation In this role, you'll work alongside (celebrity! But totally not an a-hole!) Chef Patrick Cassata and *fresh-press* your creative juices to create a catering menu full of “omg-did-you-try-that?!” energy. In this role, you'll get to play around, try new things, and push the culinary envelope. The result? A super fun, fresh AF culinary program that keeps people talking. » ③ Uncompromising Food & Beverage Quality Control You'll lead the charge to ensure - with your own eyes and ears! - that our high standards for food and beverage are met, event after event - definitely when you're there, and especially when you're not. You'll be at events during peak times - hands-on and all-in - ensuring things are done right the first time, or they're done again. No compromises, no questions asked. » ④ A Profitable Catering Culinary Program Maximize your P's and minimize your L's, bb! You'll be responsible for (and damn good at!) achieving profit targets within the culinary program. You'll drive sales - through creative menus, special events, and more - and control overall food & labor costs within all of our catering kitchens. » ⑤ Efficient & Well-Oiled Catering Kitchen Logistics In this role, you'll ensure that all the right resources - people, equipment, and every last ingredient - are where they need to be, when they need to be there. You're the behind-the-scenes mastermind, ensuring that our pop-up kitchens operate smoothly in all locations. And when something inevitably goes sideways? You're the cool-headed fixer, solving problems on the fly. *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 fall between $90000 - $120000 per year. Base salary depends on relevant experience. WORK SCHEDULE This position is full-time, with a semi-set schedule designed around the demands of our catering operations. Our Executive Chef will be on-site for the most significant, most complex, highest-revenue events. While the weekly schedule may vary, days off are typically back-to-back. Our Executive Chef 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 7 years of professional kitchen experience At least 3 years in an Executive Chef, or equivalent, role, preferably for high-volume catering operations A Bachelor's degree in the Culinary Arts, or equivalent work experience Expert knife skills & mastery of diverse culinary techniques (grilling, roasting, braising, sautéing, baking, etc.) Extensive culinary knowledge, including seasonal ingredient expertise, flavor pairing, and Michelin-level presentation techniques Previous experience with wood-fired cooking, a major plus! Familiarity with the challenges of off-site catering Must be able to (or be willing to learn to!) drive large vehicles - including trailers, box trucks, and extended vans Must have a current ServSafe Manager Certification Must be at least 21 years old Must have open availability - including nights, weekends and holidays Physically able to stand for long periods, lift up to 50 pounds, and keep up with the pace of a busy catering kitchen Must have the ability to regularly work 50-ish hours per week Must have a valid driver's license & sole access to a personal vehicle Familiarity with 7Shifts, Total Party Planner, & Margin Edge, a major plus!

Armitage Alehouse 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 partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested 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. Must be able to frequently lift items weighing up to 50 pounds. 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.

DineAmic Hospitality is seeking an Executive Chef for one of our venues, Bar Siena West Loop. The Executive Chef is responsible for the successful management of the restaurant's kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Chef will coach and develop the Sous Chef to have an understanding of and ability to take on these responsibilities in their absence. GENERAL FUNCTIONS + RESPONSIBILITIES Culinary Conduct ongoing research and continuously collaborate with the corporate chef team on menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic. Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Leadership and Management Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program) Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train, and develop key employees for growth, advancement and promotion. Kitchen Operations Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability Maintain departmental budget expectations Assist company efforts to optimize labor & product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Oversee the purchase and ordering of all food products and supplies for the restaurant. Ensure daily product orders are taking place Track high-cost items according to standing operating procedure. Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Safety Ensure BOH employees understand and adhere to sanitation/safety guidelines. Coordinate proper food storage according to standard operating procedure and health and safety guidelines Work safely in a confined, crowded space of variable noise and temperature levels Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces. Wear a hair restraint while on duty. Wash hands regularly, according to guidelines. Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items. REQUIREMENTS Minimum 2 years high-volume Kitchen as an Executive chef, up to 4 years preferred Proven experience creating a safe work environment incorporating teamwork and professional development Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results The ability to handle stress in a productive way as well as the ability to delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification BENEFITS +PERKS BCBS Medical BCBS Dental Eye Med Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount

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.

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.

About US Shaw's Crab House is two restaurants in one: a casual oyster bar with freshly shucked oysters and a sophisticated seafood house featuring made-to-order sushi and more than 40 seafood dishes, including our signature Alaskan King Crab Legs. Overview Shaw's Chicago is now hiring an 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 Salary Range USD $70,000.00 - USD $100,000.00 /Yr.

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

About US Executive Chef David DiGregorio delivers an Italian dining experience inspired by his travels throughout the Italian countryside including seasonal specialties and local ingredients. Osteria Via Stato 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 Salary Range USD $70,000.00 - USD $100,000.00 /Yr.

Sous Chef Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of $24.00 Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Kitchen organization and cleanliness provide a safe environment for all employees and guests Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Guidelines, policies, and SOPs are followed daily Key Accountabilities Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed Monitor and review HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention Attend all meetings of the day Report all accidents and injuries in a timely manner May perform other duties and responsibilities as assigned Food Programs Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner Follow Guckenheimer' s food standards guidelines Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff Train and supervise staff Supervise proper uniform standards following the employee handbook and established account guidelines Assist in staff reviews, coaching sessions, and disciplinary actions. Ensure that all training standards are met and documented for direct hires Customer Service Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions Interact with customers and resolve customer complaints in a friendly and service-oriented manner. Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels Maintain and monitor labor with business forecasts and the budget Ensure that food cost meets budgetary goals each week Retail Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client Supervise the proper presentation of food Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods Work in a standing position for long periods of time (up to 8 hours)

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.

Job Details 0ZW96 - Flight Club Wacker LLC - Chicago, ILDescription TITLE: Executive Sous Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: Executive Chef FLSA STATUS: Exempt The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown. Position Purpose: The Executive Sous Chef is a key member of the culinary team, supporting the Executive Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Executive Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence. Our Mission Is At State of Play, our mission is to create moments of joy and connection through the power of play. Our Values Are: We Take the Initiative: Actions speak louder than words. We're resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen. We're Thoughtful: We think about the bigger picture. We default to listening and encouraging different views to our own. By being deliberate and considerate, team members will enjoy working with us and we will make better decisions. We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed. We Celebrate the Wins: Let's enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team. Qualifications Responsibilities: Own the Problem: Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimize inventory levels Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety Support the Head Chef in maintaining kitchen equipment, cleanliness, and organization to uphold hygiene standards and efficiency Test & Learn: Assist the Head Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation Show Urgency: Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards Assist with scheduling and staffing to ensure adequate coverage and optimal productivity Be Both Independently Minded and a Team Player: Collaborate with front-of-house staff to ensure seamless service and guest satisfaction Requirements & Minimum Qualifications: 2 years of experience as a Sous Chef Proficiency in culinary techniques, including food preparation and cooking methods Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication and interpersonal skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Legally authorized to work in the US The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. Equal Opportunity Statement: Flight Club Darts is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, colour, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

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

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

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.