Chef Jobs in Woodridge, IL

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

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

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

Searching for an outgoing Restaurant Executive Chef at all levels for our growing high volume fine dining restaurant group. If you are looking for a great opportunity with 6+ million in average unit volume look no further. Setting up interviews this week please apply today! Below are the Restaurant Executive Chef job requirements and expectations. There will be creative ability!!!!! Restaurant Executive Chef Requirement Expectations: · 2-3 years of Restaurant Executive Chef Management Experience · Scratch food experience · Italian scratch fine dining experience is a major plus · Some corporate experience preferred for systems knowledge Restaurant Executive Chef Daily Expectations: · Daily food quality checks and cleanliness · Scheduling for proper sales volume flow · Customer satisfaction assurance

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

Factor_ a brand of HelloFresh is seeking an Executive Sous Chef to lead kitchen operations that will delight our loyal customers' taste buds and provide optimal nutrition to elevate their performance. This cuisine is produced in large volumes while maintaining integrity and presentation before, during and after transit. Someone who has a creative eye and is detail oriented. Someone who can lead a team to execute with repeatability. The schedule is Sunday-Wednesday, 4AM-2:30PM; Thursday-Saturday off. You will... Oversee product quality and food safety in a mass production kitchen Ensure the execution of new recipes, training and oversight of kitchen staff to implement new recipes as well as part improve existing recipes. Develop and implement process controls in a kitchen environment Validate consistent, premium taste, appearance and performance of every meal leaving our high-volume kitchen Train and lead other members of the team throughout the various parts of production including pre-op, cooking, assembly, cooling, etc. Implement and adhere to gold standards of food quality and food safety Leverage hands on knowledge of HACCP, FSMA, SQF, and USDA regulations Continuously improve product quality and process steps with support of Corporate Executive chef and R&D chefs Address and eliminate product quality issues/customer complaints arising from problems originating with production of meals. Supervise food production personnel, assist with food production tasks as needed and assure that quality and Cost standards are consistently attained Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll Costs to achieve maximum profitability Prepares weekly cook schedules and reviews/approves payroll in assistance with HR Supervision, evaluation and training of employees, sanitation and safety, menu planning and related production activities Development of training and the provision of professional development opportunities for all kitchen staff Maintaining security of kitchen including equipment food and supply inventories Assumes complete charge of the kitchen in the absence of the Executive Chef Oversees all aspects of food preparation Able to work in any station as assigned by the Executive Chef Consistently maintains standards of quality, cost, eye appeal and flavor of foods Submits Requests for maintenance, repairs and upkeep of the kitchen and its equipment Review, coordinate, and communicate timing, making proper adjustments to accommodate. Checks in place before production time and inspects presentation of food items to ensure that quality standards are met You are… Curious: Always seeking to understand “why”. Always looking to make things better. Passionate: You are driven by a love for what you do. Optimistic: The ability to bounce back quickly when something doesn't work. Action Orient: Knowing when to shift from planning to doing. Willingness to get your hands dirty. Honest: Transparency with customers, partners and teammates Strong communication and interpersonal skills Passionate for staying up to speed on the most current research on the science of nutrition Ability to flex between big picture ideation and tactical execution Data-driven and analytical Able to add structure to ambiguous situations A Self-starter, take initiative and get stuff done with a high degree of excellence At a minimum, you have... BS degree in Culinary Arts or similar qualifications 5+ years' experience running a commissary or large restaurant/banquet/catering Familiarity with USDA/FDA guidelines Strong understanding of the Paleo Diet, Ketogenic Diet, low/slow carb and Mind Diet Skilled at planning, organizing, prioritizing, and executing projects and activities Lean six sigma experience a plus Passionate about helping people achieve their goals and improve themselves You'll get… Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role Generous PTO, including sabbatical, and parental leave of up to 16 weeks Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment Tuition reimbursement for continuing education Up to 75% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_) Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ Inclusive, collaborative, and dynamic work environment within a fast-paced, mission-driven company that is disrupting the traditional food supply chain This job description is intended to provide a general overview of the responsibilities. However, the Company reserves the right to adjust, modify, or reassign work tasks and responsibilities as needed to meet changing business needs, operational requirements, or other factors. #Factor #JD1008 Illinois Pay Range$100,000-$110,000 USD

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.

Executive Chef at The Metropolitan | Chicago, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $95k-$100k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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

Job Details Deer Park - AA - Deer Park, IL Full Time $70000.00 - $85000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a motivated, creative, and reliable Executive Chef to help us create the ultimate dining experience for our guests. If you have a passion for the culinary arts and possess great leadership skills, we want YOU! Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. This is a working Chef position. Executive Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing the daily operations of the restaurant's kitchen, interviewing & hiring kitchen staff, supervising all kitchen staff, training and upholding standards for food preparation and plating, training and enforcing food safety & sanitation, training & enforcing workplace safety, scheduling and directing kitchen facility & equipment maintenance, creating work schedules, controlling operational costs, monitoring inventory, purchasing supplies and food from approved vendors, and appraising staff performance. Executive Chef Skills & Qualifications: Minimum 3 years of experience as an Executive Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Advanced culinary skills including food preparation and cooking best practices. Strong knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership and coaching skills with ability to motivate employees and obtain positive results. Excellent time management, organizational, decision-making, and problem-solving skills. Ability to create and maintain vendor relationships for effective partnerships. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Executive Chef Employment Benefits: Competitive Salary ($70k - $85k per year, based on experience) Performance-based Bonus Program (Up to $12,500 per year in years 1-3). Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MAXB

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

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.

Job Details City Tap House Chicago - Chicago, ILDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

Full-Time Personal Chef | Chicago-Based | Travel Required Job Type: Full-Time | Private Chef Specialty: Gluten-Free / Celiac-Safe Cooking Job Summary A private family is seeking a skilled, experienced, and travel-ready Personal Chef to join their household. The ideal candidate must have expertise in gluten-free and Celiac-safe meal preparation, experience in private chef services, and a passion for creating seasonal, high-quality dishes. This is a live-out role based in Chicago, IL, with required travel to Upstate New York (June-October) and Utah (seasonal visits). The chef will be responsible for daily meal preparation, hosting events, and kitchen management while maintaining a welcoming, home environment. Key Responsibilities Chicago (Year-Round Residence) Plan and prepare weekday family dinners and flexible weekend meals Execute one weekly dinner for entertaining Maintain a fully gluten-free, Celiac-safe kitchen Manage kitchen prep, organization, and maintenance with professionalism and discretion Upstate New York (June - October) Prepare 2-3 meals per day, 5-6 days per week for family and guests Plan and execute dinner parties and special events Manage kitchen prep, organization, and maintenance with professionalism and discretion Utah (Seasonal Visits) Cook flexible family dinners Prepare pre-made, freezer-friendly meals Host occasional parties Manage kitchen prep, organization, and maintenance with professionalism and discretion Ability to comfortably drive on snowy mountain roads Requirements & Qualifications Minimum of 3+ years of private chef experience (household or estate experience preferred) Deep knowledge of Celiac disease and gluten-free cooking Culinary degree or professional training (preferred but not required) Willingness and ability to travel between Chicago, New York, and Utah Experience with both formal and casual dining Comfortable working in a dog-friendly household Strong organizational skills, professionalism, discretion, and the ability to work in a dynamic, fast-paced environment Compensation & Benefits Salary: $100,000 - $150,000 (based on experience) Health benefits and paid time off (negotiable) Housing packages available Relocation assistance provided All travel accommodations covered Opportunity to work with fresh, organic, and seasonal ingredients Work in a welcoming, family-oriented environment How to Apply: Apply now to join a warm and welcoming family as their dedicated private chef. Please submit your application for consideration to Chicago Nannies Inc.

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.

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)