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Job Description POSITION PURPOSE: The Hotel Catering Manager is responsible for planning, coordinating, and overseeing all catering and banquet services within a hotel. This role focuses on delivering high-quality food and beverage services for events such as weddings, conferences, meetings, and social functions while ensuring excellent guest satisfaction, efficient operations, and profitability. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: Average Percent of Time 60% Responsible for representing the hotel through client engagement with making proposals and other external sales presentations to groups and prospective customers to solicit, explain, negotiate and close group and local catering business. Daily meets with and entertains customers, conducts property tours, participates in tradeshows, industry and community events to promote facilities and services and close deals. Has discretion and authority to negotiate contracts and commit company with customers and set establish agreements with vendors. 15% Manages all aspects of the customer relationship including drafting proposals and contracts, responding to customer inquiries, as well as organizing all other arrangements as they relate to social and corporate events ie: set-up and execution of social and corporate meetings, meals and special events. Directs and supervises meeting and/or catering logistics to catering and event services managers and other affected departments and team members responsible for event execution. 10% Provides guidance to Catering Managers, Banquets, and Kitchen to help ensure events are executed as planned. 5% Creative design of menus and events to maximize revenue and event experience. 5% Prepares and presents catering forecasts and wedding pace and other reports as required by Director of Sales & Marketing. 5% Coordinates with Sales & Marketing in formal planning for and execution of significant events at the hotel. SPECIFIC REQUIREMENTS: In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company. Supervise all aspects of event operations, ensuring flawless execution. Develop team members through coaching, performance evaluations, and training. Coordinate weekly meetings with staff to troubleshoot and review events. Ensure adherence to service standards and guest satisfaction metrics. Actively solicit and secure new business, including corporate, social, and wedding events. Optimize space utilization and manage function space allocation to maximize revenue. Work with Sales & Marketing and Revenue teams to develop event pricing strategies for related market segments and forecasting. Lead sales activities, including responding to inquiries, managing leads, and driving event conversions. Build and maintain relationships with key accounts, event planners, and stakeholders. Work with Director of Banquet Operations and Executive Chef to monitor and manage Banquet and Food & Beverage expenses and revenues. Liaise with department heads such as Chefs, Banquet Managers, and Front Office Manager to ensure smooth execution of all Catering events. Oversee audio-visual requirements and ensure all logistical aspects of the event are handled efficiently. Prepare reports on booking pace, forecasting, month-end analysis, and other relevant metrics, when needed. Ensure team and relevant operating departments are kept up to date with competitor activities and provide insights on the market when required. Ensure compliance with safety and sanitation standards. Ensure all event documentation is accurate and up-to-date, including contracts, proposals, and function sheets. Maintain an effective trace and follow-up system for client communication. Implement standards for space management to avoid conflicts in event setup and breakdown times. Establish and maintain strong working relationships with clients to ensure repeat business. Address and resolve any complaints or issues arising from events. Conduct pre-event and post-event meetings with clients to ensure satisfaction and opportunities for future bookings. QUALIFICATION REQUIREMENTS 3+ years of experience in the catering industry Strong Delphi knowledge Strong social tables expertise Strong analytical skills, with experience in data-driven decision-making and KPI tracking. Excellent written and verbal communication skills, with experience in content creation and storytelling. Words Per Minute typing of 60 Ability to manage multiple projects simultaneously in a fast-paced environment. Leadership and team-building abilities Return all phone calls on the same day and demonstrate timeliness in getting proposals to client. Always maintain a professional image in appearance/attire and conduct when dealing with meeting planner and hotel employees. Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting techniques. Strong computer skills including Excel, PowerPoint, Word. Ability to work under pressure and deal with stressful situations during busy periods. Interpersonal skills to provide overall guest satisfaction. OTHER: Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. ORGANIZATIONAL RELATIONSHIPS Directly reporting to this position (titles): Director of Sales & Marketing. EDUCATION Bachelor’s Degree or equivalent work experience required. EXPERIENCE A minimum 3 years of previous experience in a hotel sales office, preferably in a 4-5 star hotel. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full-Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Sous Chef or other kitchen leadership position.

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipl

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Full Time Sous Chef ($70,000-$85,000/year + Bonus Structure).

Answer, report to, and follow instructions and direction from Sous Chef, Executive Chef, or other leadership. Cook and prepare menu items in cooperation with the rest of the kitchen staff according to the Hogsalt Recipe Index, ensuring food quality and time standards are always met. Maintain a high

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Full Time Sous Chef ($65,000-$80,000/year + Bonus Structure). Sous Chef or other kitchen leadership position.

Full Time Sous Chef ($65,000-80,000/year + Bonus Structure). Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

Answer, report to, and follow instructions and direction from Sous Chef, Executive Chef, or other leadership. Maintain a positive and professional approach with coworkers, leadership, vendors, and guests. Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountabi

Answer, report, and follow instructions from Executive Chef, Sous Chef and/or kitchen Managers. Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed. In this position, your principal goal will be to prepare high-quality meals that meet the Chef's exact spe

Our culinary program explores the vibrant flavors of Thailand, Vietnam, Laos, Cambodia and Southeast Asia, featuring a world-class beverage program by Partner Kevin Beary (of Three Dots and a Dash and Gus' Sip & Dip) and desserts by Netflix’s School of Chocolate winner, Executive Chef Juan Gutierr

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipl

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Aster Hall está buscando un Sous Chef para unirse a nuestro equipo de liderazgo.

Job DescriptionDescription: Department: Culinary FLSA: Exempt Status: Full Time Reports to: Executive Chef Customary Days: Sunday - Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires Position Summary The Pastry Chef is responsible for leading all aspects of Blue Plate’s pastry and dessert program, ensuring exceptional quality, creativity, consistency, and operational excellence across all catering events and venue operations. This role oversees the daily production and execution of the Pastry department while developing innovative seasonal items, maintaining safety standards, managing labor and food costs, and leading a high-performing pastry team. Working closely with the Executive Chef and Culinary Leadership Team and Sales, the Pastry Chef creates memorable dessert experiences that reflect Blue Plate’s commitment to culinary excellence, innovation, and exceptional guest service. Essential Functions: Culinary Leadership: • Establish the vision, standards, and direction for all pastry and dessert operations., • Develop innovative seasonal menus, signature desserts, breads, pastries, wedding cakes, specialty displays, and custom client offerings., • Partner with the Executive Chef and Culinary Leadership Team on menu development, company initiatives, and culinary strategy., • Research culinary trends, techniques, ingredients, and equipment to continuously evolve Blue Plate's pastry program., • Ensure consistency, presentation, flavor, and execution across all pastry production. Leadership & Team Development: • Recruit, hire, train, coach, mentor, and develop pastry employees., • Build a high-performing pastry team through continuous coaching and professional development., • Establish performance expectations and conduct performance evaluations., • Provide regular feedback, recognition, and corrective action when appropriate., • Foster a culture of collaboration, accountability, creativity, and continuous improvement., • Support succession planning by identifying and developing future pastry leaders. Operations Management: • Direct all daily pastry production to ensure timely execution for catering events, venues, tastings, and special projects., • Develop production schedules that maximize efficiency while maintaining exceptional quality., • Monitor labor utilization and staffing needs to support changing business demands., • Ensure proper inventory management, ordering, product rotation, and waste reduction., • Maintain all pastry equipment and coordinate maintenance as necessary. Financial Management: • Develop and manage the annual pastry department budget., • Monitor labor costs, food costs, inventory, and departmental financial performance., • Identify operational efficiencies while maintaining Blue Plate's quality standards., • Partner with Purchasing to source premium ingredients and negotiate favorable vendor pricing., • Analyze production trends and implement process improvements. Client Experience: • Participate in client tastings and menu presentations., • Collaborate with Sales and Event Operations to develop customized dessert experiences., • Support high-profile events and attend functions when leadership presence is required., • Ensure pastry execution consistently exceeds client expectations. Food Safety & Compliance: • Ensure compliance with all local, state, federal, and company food safety regulations., • Maintain sanitation, HACCP, and food handling standards throughout pastry operations., • Promote a safe, organized, and clean work environment., • Ensure all department employees maintain required certifications and follow company policies. Collaboration: • Participate in Culinary Leadership, Operations, and Production meetings., • Partner closely with Finance, Sales, Event Operations, Warehouse, and Culinary teams to ensure seamless execution., • Perform other tasks as directed by management. Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Associate’s or Bachelor’s degree in Culinary Arts, Baking & Pastry Arts, or related field preferred., • Minimum of 8-10 years of successful experience within the hospitality industry, preferably with catering or hotel food service., • Minimum of 5 years managing pastry teams within the hospitality industry, preferably with catering, hotel, or high-volume production environment., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire. Essential 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. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American Disabilities Act (ADA): • Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality., • Impeccable service standards and attention to detail., • Demonstrated ability to lead people and get results through others., • Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment., • Highly organized and able to handle multiple responsibilities. Language Skills Ability to read, write and speak English proficiently. Bilingual skills preferred. 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. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA): • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA): • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • May work near toxic/caustic chemical and with fumes or airborne particles., • Will work near moving or mechanical parts. Compensation and Benefits: Salary Range: $90,000 - $100,000 annually, based on experience and qualifications. Bonus: This position is eligible for Blue Plate’s annual incentive plan program, awarded based on individual and company performance. Benefits Overview At Blue Plate Catering, We Care More—and that starts with taking care of our people. We offer a comprehensive benefits package designed to support your health, financial well-being, and work-life balance. Eligible team members enjoy medical, dental, and vision insurance, a 401(k) retirement savings plan, paid time off (PTO), paid sick leave, commuter benefits, Flexible Spending Accounts (FSA), complimentary employee meals, and voluntary pet insurance. We also offer, an Employee Assistance Program (EAP), and resources that support your personal and professional well-being—because when our people thrive, so do our clients and our company. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Job DescriptionDescription: Are you passionate about creating exceptional pastries that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that leave a lasting impression. You’ll play a key role in bringing these moments to life by preparing high-quality pastries and desserts that set the stage for exceptional events. Your precision, creativity, and attention to detail will ensure every sweet creation meets our high standards and enhances the guest experience. Essential Functions of your Role: • Arrive Ready: Show up on time and clock in at your scheduled arrival time, dressed according to our Back of House Dress Code Policy, and prepared to execute high-volume pastry production with precision., • Get Your Assignment: Check in with the Pastry Sous Chef and/or Executive Pastry Chef to receive your prep list, event menu details, and any special dietary considerations or modifications., • Remain Focused: Pay close attention during pre-shift meetings, where the Pastry Sous Chef and/or Executive Pastry Chef will communicate key details related to dessert presentation, flavor profile, and plating execution., • Set Up for Success: Organize your workstation, pastry tools, and ingredients efficiently to support seamless production and execution., • Prep Like a Pro: Scale, mix, roll, bake, and assemble pastries according to Blue Plate recipes and event specifications, ensuring consistency and top-tier quality., • Follow Recipes and Standards: Execute pastry preparation tasks accurately, adhering to portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards., • Practice Safe Food Handling: Follow all food safety regulations, proper storage procedures, and temperature controls to maintain the highest level of cleanliness and compliance., • Keep It Clean: Maintain a clean, organized, and efficient pastry station, ensuring all surfaces, tools, and equipment are properly sanitized throughout service., • Be a Team Player: Work collaboratively with chefs, pastry cooks, and event staff to ensure smooth execution of dessert plating and final presentation. Assist with finishing touches, and garnishes as needed., • Adapt and Stay Sharp: Be ready to pivot as events evolve, adjusting pastry preparation tasks and priorities in a fast-paced, high-volume environment., • Break It Down: Assist in breaking down and cleaning your station after every shift, maintaining Blue Plate’s standards of sanitation and cleanliness., • Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay informed about any updates before your shift begins., • Perform other relevant tasks assigned by management.Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required; formal culinary or pastry training is a plus., • Minimum of one (1) year of professional pastry or baking experience in a high-volume kitchen, bakery, or catering environment., • Strong knowledge of fundamental pastry techniques, including mixing, baking, decorating, and finishing desserts., • Experience with scaling recipes, portioning, and working with various doughs, batters, fillings, and confections preferred., • Ability to follow detailed recipes and maintain consistency in texture, flavor, and presentation., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain certification within 90 days of hire. Essential 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to take direction and execute tasks efficiently and accurately., • Strong organizational skills with exceptional attention to detail., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. 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 function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee is frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $18.00 - $25.00 per hour, based on experience. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

We are looking for a long-term leader who can grow into the Head of Kitchen, overseeing all kitchen operations. Minimum 2 years of Sous Chef experience required. Proven leadership experience in a high-volume, chef-driven restaurant.

Job Description Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are. In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved. Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We're eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef's offerings. The Category Manager will own the end-to-end strategy and execution of the Tempo Protein category, balancing customer experience, supply continuity, product innovation, and financial performance. This role serves as the primary business owner for the category, partnering cross-functionally to identify opportunities, solve complex problems, and deliver results in a fast-paced, highly visible environment. This role is best suited for someone who enjoys building processes where they don't yet exist, thrives in a rapidly changing environment, and views ambiguity as an opportunity rather than an obstacle. Detailed Responsibilities • Develop and maintain category strategy, in service of company-wide goals, • Own the identification, evaluation, and choice of suppliers and SKUs for the category, • Coordinate, negotiate, and manage RFPs with both new and current suppliers, • Build strategic supplier partnerships that foster innovation, improve performance, reduce cost, and strengthen long-term supply continuity, • Conduct supply market analysis and collect supplier intelligence to drive sourcing process, • Work closely with culinary team to identify new ingredient needs and test new suppliers, • Coordinate with Cross Functional Partners to ensure all new suppliers meet Home Chef guidelines and expectations, • Act as point on highly visible new protein A/B and Market tests, • Partner with legal to negotiate contract terms with key supplier partners and ensure terms + conditions of those contracts are managed and met, • Work with Procurement Operations, Warehouse and site teams to improve supply chain performance, • Collaborate with local sites and supplier partners to problem solve regular supply disruptions and secure product in time for weekly meal production, • Own category performance, proactively monitoring key metrics including cost, quality, supply continuity, customer feedback, inventory health, and supplier performance., • Attend industry conferences to identify new trends, suppliers and/or ingredients, • Identify, prioritize, and commercialize new product opportunities that support customer experience, operational efficiency, and financial goals This position requires 10% travel Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities. • The requirements listed below are representative of the knowledge, skill, ability and/or other characteristics needed for this role. Reasonable accommodations may be made to enable individuals with disabilities., • 5+ years of procurement and sourcing experience (food category-related preferred), • Background in food and beverage industry highly preferred, • Executive-level succinct communication, both verbal and written; discernment when delivering updates, • Strong data and numerical orientation; baseline Excel/GSheet knowledge (index/match, pivot tables, gut-checking data), • Strong analytical mindset with the ability to translate complex data into actionable business recommendations, • Demonstrated ability to independently manage multiple cross-functional initiatives with competing timelines, • Ability to lead cross functional teams and stakeholders, and respectfully hold them accountable, • Passion for food and for working in a fast-paced, quickly-growing, entrepreneurial environment a plus, • Completion of a four-year degree program in a related fieldMore About Us Perks and benefits • Candidates can experience Home Chef as a customer - enter promo code PEOPLE30 for $30 off your first order!, • Medical, dental, vision, life and disability insurance available, • Paid holidays, sick time and vacation time, • 401k program, • Flexible spending accounts for qualified medical, dependent care, parking, or transit expensesHow We Work Together We are humble team players. We are warm and gracious with team members and customers. We seek feedback to improve ourselves - and respectfully listen to and accept input. We are pragmatic next-level thinkers. We come up with novel and unique ideas. We explore new strategies to avoid being constrained by conventional thinking. We take ownership. We approach ambiguous problems, prepared to dive in, get curious, and learn more. We are results-driven, always challenging ourselves to exceed goals. Be at Home at Home Chef We all show up authentically at Home Chef. Our team includes individuals with a variety of identities, backgrounds, and perspectives. You can trust that you'll be able to bring your whole self to an inclusive and enjoyable workplace. We welcome people of all races, colors, religions, national origin or ancestry, sex (including sexual identity), age, physical or mental disabilities, pregnancy, veteran or military status, unfavorable discharge from military service, genetic information, sexual orientation, marital status, order of protection status, citizenship status, arrest record or expunged/sealed convictions, or any other legally recognized protected basis under federal, state, or local law. Home Chef is committed to the full inclusion of all qualified individuals. As part of this commitment, Home Chef will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, or to receive other benefits and privileges of employment, please contact our People team at hr@homechef.com. Home Chef offers the base salary range as posted below, with the exact offer depending on factors such as geographic location, experience, skills, and internal equity. While compensation is within the provided range, it is not typical for offers to be made at the upper end. In addition to base salary, Home Chef provides a comprehensive benefits package, including healthcare coverage, 401k match, and paid time off. Illinois Pay Range$90,000—$105,000 USD To view the California Applicant Notice click here

Job Description About Purple Carrot Founded in 2014, Purple Carrot delivers clean, long-lasting energy through the power of plants. As the only company in America devoted entirely to plant-based eating, we have spent over a decade perfecting the balance of protein and fiber that only plants can provide. Offering chef-crafted, dietitian-designed meals delivered right to your door, we make plant-forward eating effortless, flexible, and endlessly exciting. Our menu spans quick weeknight dishes, occasion-worthy dinners, breakfast, lunch, snacks, and ready-to-eat meals. Purple Carrot prioritizes taste and flexibility, offering no membership fees, the freedom to skip or unskip weekly deliveries whenever you want, and a no-pressure, cancel-anytime policy. We pride ourselves on doing plants better than anyone else - and we have the receipts to prove it. Description We are looking for a Manager, FP&A to join our mission-driven team. This is a role for someone who wants to do more than maintain what exists - someone who can build financial models that reveal what's really driving the business, and turn that insight into recommendations the executive team actually acts on. As an integral part of the Data & Analytics department, you will join forces with our Sr. Manager, Data and Analytics (to whom you will also report) in our continued effort to inspire people to eat more plants! We are looking for candidates who like turning a good foundation into a great one — who enjoy building clean, scalable systems and want real ownership over how the company understands its own numbers. You'll join at a great time to make an impact: there's a solid foundation already in place, supported by our Accounting team, and we're looking for someone to take reporting, forecasting, and financial modeling to the next level — delivering insights and recommendations that help shape decisions at the executive level. This role also directly manages our Accounting Manager, making it a great fit for someone who wants both strategic ownership and people leadership. As the Manager, FP&A, you will be focused on owning our annual budget and forecast process, building financial models that translate data into clear business insight, and partnering with the Data team to automate and streamline how we report on the business — all while providing day-to-day guidance to our Accounting Manager, bringing recommendations directly to our executive team, and collaborating with our parent company's finance team on broader reporting needs. We greatly thank all applicants; however, only those under serious consideration will be contacted. Location • This role is based in Chicago, IL, with on-site presence at our office in Fulton Market 3 days per week., • Our hybrid approach includes 3 in-office days each week, giving teams the best of both flexibility and collaboration. Many team members choose to come in more often - it’s a great way to stay inspired and engaged with the team. On the Plate • Build and maintain financial models that translate business drivers into actionable insights, and present recommendations directly to the executive team to help guide strategic decisions, • Own the annual budget and ongoing forecast process, shaping the assumptions and drivers that guide company decisions, • Own weekly WBR (Weekly Business Review) reporting and KPI tracking — you'll be the person leadership trusts for a clear read on the business, • Directly manage our Accounting Manager, providing guidance and support to ensure close coordination between accounting and financial planning, • Lead ad hoc financial and business analysis (AOV trends, cart economics, promotional impact) and turn your best answers into standing, self-serve reporting others can use, • Partner directly with the Sr. Manager, Data and Analytics to automate manual, spreadsheet-based reporting and modernize our reporting tools over time, • Partner with Accounting on the cash flow model, balance sheet, and income statement inputs, • Run Budget vs. Actual (BvA) reviews that stakeholders actually find useful, • Serve as a key point of contact with our parent company on financial reporting and analysis requests, • Assist with ad-hoc projects and tasks as necessary. Main Ingredients for the Role • Tech-savvy and comfortable working directly within QuickBooks Online and the platforms that feed into it — Fishbowl, UKG, and Bill.com, • 5–7 years of experience in FP&A with deep hands-on expertise in budgeting, forecasting, and financial modeling, • Bachelor's degree in Finance, Accounting, Data Analytics, or a related field, or equivalent experience, • Strong proficiency in Excel/Google Sheets, including complex formulas and financial modeling, • Experience automating reporting with BI tools, SQL, or scripting Extra Special Sauce • Experience managing or mentoring team members is a plus, but not required — what matters most is that you can actually do the work yourself, not just direct someone else doing it, • A true self-starter who sees a broken process and just fixes it, no permission slip required, • Equally energized by precise, on-time reporting and the bigger project of building better systems, • You're comfortable navigating some ambiguity and enjoy improving processes as you go, • Comfortable being the bridge between finance/accounting and data/engineering worlds, • Genuinely curious about the "why" behind the numbers, not just the numbers themselves, • A steady, supportive presence for a direct report navigating a lot of change Compensation The anticipated base salary range for this role is $120,000-$140,000. In addition to base salary, this role is eligible for an annual bonus based on a combination of individual achievements and overall company performance. Compensation is based on experience and qualifications, and the posted range is not a guarantee of any specific offer. Garnish We love our staff, and show it with benefits (including but not limited to medical, dental, vision, FSA, and life insurance), matching retirement plan, generous and flexible paid time off, Purple Carrot box delivery credits, professional development, and the opportunity to work in collaboration with teammates who are passionate about food! Final Touches We are committed to a safe and inclusive work environment, free of discrimination based on race, color, religion, sex, gender identity or expression, sexual orientation, genetics, national origin, ancestry, age, medical condition, mental or physical disability, handicap, veteran status, or marital status.

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About the role: As Senior Construction Manager, you will be responsible for planning, directing, and delivering multiple capital construction projects from concept through commissioning. You will oversee all phases of project execution—including site due diligence, permitting, design coordination, contractor procurement, construction management, turnover, and closeout—while ensuring projects are delivered safely, on schedule, and within budget. You will serve as the primary owner of construction execution across a growing portfolio of facilities, collaborating closely with internal stakeholders, consultants, landlords, contractors, vendors, utility providers, and local authorities having jurisdiction (AHJs). Success in this role requires strong technical knowledge of building systems, exceptional commercial acumen, and the ability to challenge, negotiate, and optimize construction scopes and pricing across major trades including civil, structural, architectural, mechanical, electrical, plumbing, refrigeration, and specialty food production systems. Operational Improvements & Vendor Management: • Oversee vendor bid management and support negotiations for Capital projects., • Develop and implement standard operating procedures for our RFP to BID workflow., • Develop an RFP process for GC and Sub-Contractor selection and due diligence., • Review ICE, BOD, BID and ROM Packages to level and optimize pricing and scope., • Aid in discovering VE recommendations and implementing them.Project Leadership & Delivery, • Lead multiple concurrent construction projects across various markets, ranging from facility expansions and retrofits to ground-up and adaptive reuse developments., • Own project delivery from initial site assessment through commissioning, turnover, and operational handoff., • Develop and maintain integrated project schedules, budgets, risk registers, and execution plans., • Drive aggressive project timelines while maintaining quality, safety, and operational requirements., • Identify project risks early and implement mitigation and recovery plans to maintain critical milestones.Construction & Contractor Management, • Manage general contractors, subcontractors, consultants, vendors, and owner's representatives throughout the project lifecycle., • Perform detailed reviews of contractor proposals, scopes of work, change orders, and bid packages., • Leverage technical expertise to evaluate and challenge pricing assumptions, labor allocations, contingencies, and construction methodologies., • Lead competitive bidding, value engineering, bid leveling, and procurement strategies to maximize project value and reduce capital expenditures., • Negotiate contracts and commercial terms with contractors and key trade partners.Technical Oversight, • Review construction documents for constructibility, coordination, sequencing, and cost impacts., • Possess advanced understanding of major construction disciplines including:, • Structural systems, • Civil and site development, • Mechanical systems (HVAC, refrigeration, process utilities), • Electrical power distribution and controls, • Plumbing and fire protection, • Commercial and industrial kitchen infrastructure, • Partner with architects, engineers, and specialty consultants to resolve technical issues and optimize design solutions., • Evaluate design alternatives and recommend solutions that balance performance, cost, schedule, and operational efficiency.Permitting & Regulatory Management, • Lead all permitting and entitlement activities from project inception through final occupancy., • Coordinate directly with municipalities, AHJs, utility providers, fire departments, health departments, and regulatory agencies., • Manage permit strategies, submissions, plan review comments, inspections, and approvals., • Ensure compliance with applicable building codes, zoning requirements, accessibility standards, health regulations, and life safety requirements., • Anticipate permitting risks and develop strategies to accelerate approvals and maintain project schedules.Financial & Commercial Management, • Manage large dollar value construction budgets across multiple projects simultaneously., • Track project financial performance, commitments, forecasts, contingencies, and cash flow., • Review and audit contractor's pay applications, change orders, and project cost reports., • Identify opportunities for value engineering and cost savings without compromising quality or operational requirements., • Develop executive-level reporting on project status, risks, budget performance, and schedule progress.Stakeholder Management, • Partner closely with Operations, Supply Chain, Culinary, Automation, People, Food Safety, Facilities, Real Estate, Finance, and Executive Leadership teams., • Serve as the primary point of contact for construction-related communications., • Build strong relationships with landlords, developers, consultants, contractors, and regulatory agencies., • Drive alignment among diverse stakeholder groups while balancing competing priorities and business objectives. Required Qualifications • Bachelor's degree in Construction Management, Civil Engineering, Mechanical Engineering, Architecture, Architectural Engineering, or a related technical discipline., • 8+ years of experience managing large-scale commercial, industrial, manufacturing, distribution, food production, logistics, or mission-critical construction projects., • 5–7 years within commercial real estate and F&B construction, • Proven proficiency on Procore, Bluebeam Revu, MS Project, CAD, AutoCad, Revit ., • Proven experience managing multiple concurrent projects across locations and jurisdictions., • Demonstrated success delivering projects with large budgets., • Extensive experience with permitting, code compliance, inspections, and occupancy approvals., • Strong understanding of contractor procurement, bid leveling, contract negotiations, and change order management., • Advanced knowledge of construction means and methods across civil, structural, architectural, MEP, and specialty systems., • Familiarity with design-build, CM-at-risk, and integrated project delivery models., • Experience leading facility commissioning and operational readiness activities., • Ability to review drawings, specifications, schedules, estimates, and technical submittals., • Exceptional project management, communication, and stakeholder management skills., • Experience working in fast‑paced environments requiring adaptability and initiative, • Meticulous, detail-oriented, and vigilant in execution., • A problem solver who challenges the status quo and seeks creative solutions.Preferred Qualifications, • Professional Engineering (PE), Registered Architect (RA), PMP, CCM, LEED, GC, or equivalent professional certification., • 8+ years Experience with food manufacturing, cold chain, commercial kitchens, industrial processing, logistics, fulfillment, or distribution facilities.Why Join CookUnity? You'll have the opportunity to build the physical infrastructure powering the future of food. This role offers significant ownership, visibility, and impact, with the ability to shape a rapidly expanding national network of production facilities while working alongside teams that are redefining how consumers access chef-crafted meals. Benefits

Answer, report to, and follow instructions and direction from Sous Chef, Executive Chef, or other leadership.

Description Chef de Cuisine — The Cheyenne Club at Brush Creek Ranch $95,000–$100,000 | 10% End-of-Season Guaranteed Bonus Who We Are Brush Creek Ranch is a luxury guest ranch in the Snowy Range mountains of Wyoming — and The Cheyenne Club is where our culinary program reaches its highest expression. We're looking for a Chef de Cuisine who is ready to lead a world-class fine dining kitchen, develop a talented culinary team, and bring a genuine passion for seasonal, locally inspired cuisine to one of the most extraordinary ranch resort settings in the American West. This role reports to our Executive Chef and offers a compensation package designed to attract the best: $95,000–$100,000 base salary, a 10% end-of-season guaranteed bonus, subsidized on-site housing, and three free meals per day. Relocation assistance available for the right candidate. The Opportunity • Lead The Cheyenne Club — Brush Creek Ranch's signature fine dining restaurant — with full ownership of culinary operations, seasonal menu development, and kitchen team performance, • Work directly with The Farm at Brush Creek Ranch — our on-site greenhouse, goat dairy, creamery, and artisan bakery — to build a truly authentic farm-to-table culinary program, • Execute signature culinary events, private ranch dinners, and immersive guest programming in one of Wyoming's most celebrated luxury ranch environments, • Develop and mentor a dedicated culinary team in a supportive, craft-focused kitchen culture, • Build a long-term culinary career within the White Lodging luxury ranch and hotel network Ideal Candidate • 5+ years of progressive culinary leadership in luxury restaurants, destination resorts, private clubs, or fine dining environments, • Experience at a Relais & Châteaux, Forbes-rated, or comparable luxury property strongly preferred, • Seasonal menu development and farm-to-table sourcing experience — a genuine passion for ingredient-driven cuisine, • A culinary leader who is as comfortable mentoring a junior cook as executing a private dinner for discerning ranch guests, • Ready to embrace the Wyoming ranch lifestyle — the land, the seasons, and a quality of life that's genuinely hard to find anywhere else Compensation & Benefits • $95,000–$100,000 base salary, • 10% end-of-season guaranteed bonus, • Subsidized on-site housing, • 3 free meals per day, • Medical, dental, and vision insurance — starting day 1, • 401(k) with company match after 1 month, • Paid time off (PTO) with rollover, • Unlimited referral bonuses, • Access to hiking, mountain biking, and fishing on neighboring national forest land, • Discounts on hotel rooms, dining, and travel, • Growth opportunities across our luxury ranch and hotel network At Brush Creek Ranch, we are an equal opportunity employer committed to diversity and inclusion. All qualified applicants will be considered regardless of race, color, religion, sex, national origin, disability, or veteran status. #WY500

The pastry chef will work under our executive pastry chef and follow all instructions. Proven experience as a Pastry Chef, Baker, or similar role. Job Title: Pastry Sous Chef .

Job Description Position: Chef de Cuisine Compensation: $85,000 - $105,000 base salary plus 20% bonus potential Schedule: Full-time | Evening, weekend, and holiday availability required Benefits: Comprehensive benefits package including bonus opportunities, health coverage, paid time off, dining perks, and commuter benefits Role Summary: We are conducting a confidential search for a talented and driven Chef de Cuisine to support the culinary operations of a highly anticipated, chef-driven neighborhood restaurant concept. This role works closely with executive culinary leadership to deliver elevated cuisine, maintain operational excellence, and foster a collaborative, high-performing kitchen culture. The Chef de Cuisine (CDC) will play a critical role in daily service execution, team development, inventory management, and maintaining the consistency and standards expected within a polished, high-volume environment. The ideal candidate is a hands-on culinary leader with strong operational instincts, a passion for hospitality, and experience working within refined, detail-oriented kitchens. What you bring to the table: • Strong ability to lead line operations while maintaining consistency, urgency, and attention to detail during service, • Experience with creative culinary menu innovations and seasonal menu design, • Experience supporting hiring, onboarding, scheduling, and development of back-of-house team members, • Hands-on leadership style with the ability to train, mentor, and motivate culinary teams, • Strong understanding of food quality, presentation standards, recipe consistency, and execution, • Experience monitoring labor costs, inventory levels, ordering, and waste reduction initiatives, • Ability to maintain high standards of sanitation, cleanliness, and kitchen safety compliance, • Strong communication skills with the ability to collaborate effectively across BOH and FOH teams, • Experience conducting pre-shift meetings, managing service flow, and supporting operational planning, • Knowledge of food and labor costing, budgeting, and kitchen administrative functions, • Comfort operating in a fast-paced, high-expectation culinary environment Why you’ll love working here: • Opportunity to be part of a chef-driven, growth-oriented restaurant concept, • Collaborative and hospitality-focused culture that values creativity, teamwork, and professional development, • Quarterly and annual bonus opportunities, • Dining discounts and monthly cell phone reimbursement, • Paid vacation, sick leave, and parental leave benefits, • Medical, dental, vision, life, and disability coverage, • Commuter and additional lifestyle perks, • Opportunity to work alongside respected culinary leadership within a polished, high-energy environment Required Work Experience: • Minimum 3 years of experience in a culinary leadership or kitchen supervisory role, • Experience in high-volume, full-service restaurant environments, • Strong working knowledge of kitchen operations, food costing, labor management, and inventory control, • Prior experience training and developing culinary staff, • Familiarity with kitchen systems, equipment operations, and basic administrative functions Preferred Work Experience: • Background in elevated or chef-driven restaurant concepts, • Experience supporting ordering, vendor relationships, and operational process improvement Personal Qualities: • Passionate culinary professional with a strong sense of urgency and accountability, • Collaborative, team-oriented, and solutions-driven leadership style, • Organized and detail-focused with the ability to multitask effectively, • Calm and composed under pressure in fast-paced service environments, • Motivated to grow professionally within a dynamic hospitality organization, • Hospitality-minded leader who values consistency, mentorship, and operational excellence

Job Description The Role… At Soho House a Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$15—$15 USD

Job DescriptionDescription: FLSA: Exempt Status: Full Time Reports to: Executive Chef Customary Days: Sunday - Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires Position Summary The Chef de Cuisine serves as the second-in-command to the Executive Chef and plays a critical leadership role in overseeing the daily operations of the Blue Plate kitchen. This role is responsible for managing culinary production, leading and developing the culinary team, ensuring operational excellence, and maintaining the highest standards of food quality, safety, and consistency. Working closely with the Executive Chef, this position also supports strategic culinary initiatives, menu innovation, operational efficiency, and cross-department collaboration with Sales, Operations, Marketing, and Delivery teams. The Chef de Cuisine ensures the kitchen operates efficiently while maintaining Blue Plate’s standards of excellence across all events, delivery programs, and workplace dining services. Leadership & Team Development • Serve as the second-in-command to the Executive Chef, overseeing daily kitchen operations and ensuring smooth execution in their absence., • Lead, mentor, and develop the culinary leadership team including Sous Chefs, Pastry Chef, and kitchen staff while ensuring effective management of their respective teams., • Foster a culture of teamwork, accountability, and continuous learning across all culinary departments., • Recruit, train, and retain high-performing culinary team members while promoting professional development and operational excellence., • Set clear performance expectations, provide ongoing feedback, conduct performance reviews, and implement coaching or corrective action when necessary. Culinary Excellence & Menu Execution • Oversee kitchen production across all departments including hot line, cold line, pastry, second shift, dish, and expo to ensure operational efficiency and culinary consistency., • Ensure all food production meets Blue Plate standards for quality, presentation, taste, and portion control across events, delivery, and workplace dining programs., • Oversee recipe development, standardization, and documentation to maintain consistency across all production teams while supporting creative menu innovation., • Collaborate with the Executive Chef to develop, write, and implement seasonal, event, and specialty menus. Contribute to recipe development, menu innovations, tastings, and culinary concepts that reflect Blue Plate’s standards, client needs, current trends, and operation excellence., • Ensure menu development aligns with cost efficiency, profitability goals, and operational feasibility., • Conduct regular kitchen walk-throughs and food tastings to maintain quality, sanitation, and culinary execution standards., • Work closely with Field Chefs to train teams on plating, execution, and event expectations., • Support the Executive Chef in developing new menu items, tastings, and culinary presentations. Operations & Event Execution • Oversee the successful culinary execution of events by collaborating with the Executive Chef, Field Chefs, and operations teams., • Review event orders with Field Chefs to ensure all event requirements are clearly understood and executed., • Maintain the integrity of CaterXpert kitchen modules by ensuring accurate menu, recipe, and production data., • Attend off-site events, tastings, and key client meetings as needed to support execution, ensure food quality, and maintain brand standards., • Ensure kitchen cleanliness, organization, and equipment maintenance in compliance with Blue Plate safety and sanitation policies., • Collaborate with purchasing and vendor partners to maintain proper inventory levels and cost controls., • Assist with ordering food and cleaning supplies to ensure kitchen readiness and operational continuity. Culinary Operations & Workplace Dining Support • Support delivery and workplace dining programs by coordinating production efficiency and assisting with menu planning and operational execution., • Partner with delivery teams to improve operational workflows and ensure timely production and order accuracy., • Develop and implement kitchen operational checklists, including processes for hot line, cold line, and pastry production., • Provide guidance and support to culinary teams on production challenges, culinary questions, and operational improvements., • Assist in managing new kitchen equipment installations and operational changes to ensure smooth implementation., • Support operational planning to allow culinary leadership to focus on strategic initiatives while maintaining strong day-to-day kitchen management. Collaboration & Strategic Planning • Serve as a key liaison between the kitchen, sales, marketing, delivery, and operations teams to ensure strong cross-department collaboration., • Participate in bi-weekly production meetings to align on event logistics, production needs, and operational priorities., • Provide input on equipment investments, purchasing decisions, and operational improvements., • Work with the Executive Chef on seasonal menu updates, food trends, and culinary innovation initiatives., • Identify opportunities to improve kitchen workflows, efficiency, and production systems to support Blue Plate’s continued growth. Additional Responsibilities • Maintain a strong understanding of CaterXpert and other operational systems to support efficient kitchen administration., • Support culinary leadership by monitoring production success, identifying operational challenges, and recommending improvements., • Perform other duties as assigned by the Executive Chef or operations leadership. Who You Are: You are more than just a chef—you’re a culinary leader, innovator, and mentor who thrives in a highenergy, fast-paced environment where creativity meets operational excellence. You have a deep passion for food, an eye for detail, and the ability to lead a team to execute at the highest level. You bring an unwavering commitment to quality, efficiency, and innovation, ensuring that every dish leaving the kitchen is exceptional. A Culinary Visionary & Innovator – You push the boundaries of flavor and presentation, creating menus that inspire and impress while maintaining practicality in large-scale catering. You are constantly exploring new trends, techniques, and ingredients to elevate Blue Plate’s offerings. A Hands-On Leader & Mentor – You understand that a great kitchen starts with a great team. You are an inspiring leader, mentor, and coach who develops talent, fosters creativity, and holds your team accountable to the highest standards. Passionate About Our Mission – You have a strong affinity for Blue Plate’s mission: “Care More”—going beyond food to create service experiences that bring our partners’ visions to life. Detail-Oriented & Quality-Obsessed – Consistency and precision are your trademarks. Whether it’s a tasting for a high-profile client or a large-scale event execution, you ensure every detail is flawless, from ingredient sourcing to final plating. A High-Pressure Problem-Solver – You thrive in a fast-paced, high-volume environment, making quick, strategic decisions that ensure seamless operations. Unexpected challenges don’t faze you—they drive you to think fast and execute solutions. Operationally & Financially Savvy – You have a deep understanding of kitchen logistics, inventory management, and food cost control, ensuring a smooth, efficient, and profitable operation while maintaining top-tier culinary standards. A Collaborative Partner – You work seamlessly across departments, collaborating with Sales, Operations, and Event teams to ensure that every client experience is exceptional, every event is executed flawlessly, and every dish represents the Blue Plate standard. Passionate About Culinary Excellence – Above all, you are dedicated to delivering unforgettable food experiences, bringing energy, expertise, and enthusiasm to every service, every event, and every dish. What You Bring to the Table: • Culinary Arts degree or advanced culinary certification preferred., • 6+ years of experience in the hospitality industry, preferably in catering or large-scale food production., • City of Chicago Department of Public Health Food Service Manager Certification or ability to obtain within 90 days of hire., • Strong leadership experience with a proven ability to inspire and develop teams., • Ability to balance creativity with operational efficiency, ensuring smooth kitchen operations while maintaining innovation., • Strong project management skills with the ability to juggle multiple priorities in a fast-paced, high-pressure environment., • Impeccable sanitation, food safety, and organizational skills Requirements: Language Skills Ability to read, write and speak English proficiently. Bilingual skills preferred. Physical Demands: The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA): • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA): • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • May work near toxic/caustic chemical and with fumes or airborne particles., • Will work near moving or mechanical parts. Compensation and Benefits: Salary Range: $105,000–$120,000 annually, based on experience and qualifications. Bonus: This position is eligible for Blue Plate’s annual incentive plan program, awarded based on individual and company performance. Benefits Overview At Blue Plate Catering, We Care More—and that starts with taking care of our people. We offer a comprehensive benefits package designed to support your health, financial well-being, and work-life balance. Eligible team members enjoy medical, dental, and vision insurance, a 401(k) retirement savings plan, paid time off (PTO), paid sick leave, commuter benefits, Flexible Spending Accounts (FSA), complimentary employee meals, and voluntary pet insurance. We also offer, an Employee Assistance Program (EAP), and resources that support your personal and professional well-being—because when our people thrive, so do our clients and our company. DEIA at Blue Plate: At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts. Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

We are seeking an experienced Private Events Sous Chef to support the Executive Chef in leading the planning and execution of private events, buyouts, and member functions, while maintaining the highest standards of food quality, organization, professionalism, and team performance. Assist the Execut

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Pastry Sous Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Pastry Sous Chef, you are skilled and well versed in baking, innovative, and always looking for new ideas to impress our guests and clients. The edible art you create makes our guests smile and wanting more in our hotel! What’s in it for you: • Competitive Salary, • Employee benefit card offering discounted rates in Accor worldwide, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities What you will be doing: • Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:, • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues, • Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to all food & beverage and restaurant functions, • Develop new dessert, pastry and bread products, • Maintain payroll costs and productivity within budgeted guidelines, • Assist in the recruitment and training of all new Pastry colleagues, • Balance operational, administrative and Colleague needs, • Follow outlet policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Other duties as assignedQualifications Your experience and skills include: • Extensive leadership experience in a Pastry department required, • Diploma Certification in a culinary discipline required, • Proficient with sugar work and or chocolate skills, • Computer literate in Microsoft Window applications an asset, • Strong interpersonal and problem solving abilities, • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Highly responsible & reliable, • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team, • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Responsible for State & Federal Food Handlers certification (mandatory) Additional Information Salary: Subject to experience and qualifications, salary range $70,000 - $90,000 Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines. #LI-TM1

The Assistant Pastry Chef supports the Executive Pastry Chef in the daily production and execution of high-quality pastries, cakes, ice cream, and specialty baked goods. The Assistant Pastry Chef is a hands-on leader who thrives in a fast-paced, high-volume environment and is committed to delivering

Job Description The Role… At Soho House a Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$15—$15 USD

Executive Pastry Chef experienced in working in free standing restaurants.

Job Description Job Overview Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment Reports to: Executive Chef Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 2 years experience in culinary field, 3. Ability to communicate in English with guest, co-workers and management to their understanding., 4. Previous experience for position as outlined in CBA for Group III position., 5. Ability to compute basic mathematical calculations. Desirable : 1. Culinary college degree 2.Food handling certificate 1. Sanitation Certificate., 2. Ability to communicate in multiple languages Skills; Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Knowledge of meat temperatures. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group III. Essential Job Function: Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {Stewarding, service staff} Can fill out all requisitions properly Can follow all rules and regulations in employee hand book properly Properly rotate product in walk in cooler. Clean and maintain equipment properly Maintain and strictly abide by state sanitation/health regulations and hotel requirements Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress. Ability to work any station in the kitchen. Follow cleaning schedule. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees. BENEFITS: At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Non Full-Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage here: Click Here. E-VERIFY: Trump International Hotel and Tower Chicago participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law.

Job Description We're excited to bring Berenjak to Chicago. Inspired by the beloved neighborhood kebab houses of Tehran, Berenjak is a place where incredible food, genuine hospitality, and bringing people together around the table are at the heart of everything we do. As we prepare to open our doors, we're looking for passionate, and dedicated people to join our founding team. Whether you're welcoming guests, crafting memorable dining experiences, or working behind the scenes, every role is an important part of creating a restaurant where both our guests and our team feel truly cared for. The Role… At Soho House a Server is responsible for understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, carry or lift at least 20 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$15—$15 USD

Are you a passionate chef who loves leading from the front, developing people, and creating memorable dining experiences? River Roast is looking for an energetic and hands-on Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef will help lead daily k

Job Description Banquet Sous Chef Location: Downtown Chicago, IL Salary: $80K - $90K Overview A flawless banquet operation is the heartbeat of any luxury hotel's events business, and the Banquet Sous Chef makes it happen. In this role, you'll partner with the Executive Chef and Banquet Chef to deliver exceptional cuisine for weddings, galas, conferences, and high-profile functions. You'll lead from the line, set the pace in a high-volume kitchen, and uphold the standards that keep guests coming back. If you take pride in precision under pressure, this is where your craft shines. Key Responsibilities • Oversee banquet food preparation from prep through plating, ensuring every dish meets our quality and presentation standards., • Collaborate with the Executive Chef and Banquet Chef on menu development, seasonal offerings, and custom requests for events., • Lead, train, and mentor kitchen staff, building a skilled and motivated team that performs at its best during peak service., • Execute large-scale events with consistency, timing, and attention to detail, often serving hundreds of guests in a single seating., • Manage inventory, ordering, and food costs to keep operations efficient and waste low., • Uphold all health, safety, and sanitation regulations, maintaining a clean and compliant kitchen at all times., • Step in for the Banquet Chef when needed, taking ownership of daily kitchen operations. Qualifications • Proven experience in banquet operations within a luxury or upscale hotel setting., • Strong leadership skills with a track record of managing and developing kitchen teams., • Sharp attention to detail in food quality, presentation, and consistency., • Ability to thrive in a fast-paced, high-volume environment while staying organized and calm., • Solid knowledge of food safety standards and kitchen compliance. Preferred • Experience executing high-profile events such as weddings, galas, and large conferences., • Familiarity with cost control, inventory systems, and menu costing., • Background in fine dining or multi-outlet hotel kitchens. Skills & Competencies • Clear communication and team leadership under pressure., • Strong time management and the ability to juggle multiple events at once., • Creativity in menu execution and plating., • Problem-solving and quick decision-making during service., • Commitment to mentorship and team growth. Why This Role Matters This is more than a step up. It's a chance to grow your career in an environment that values craftsmanship, leadership, and the kind of standards that define luxury hospitality. You'll work alongside seasoned culinary leaders, sharpen your skills on a grand stage, and build the foundation for your next move toward Banquet Chef or Executive Chef. Apply Today Ready to bring your talent to a kitchen that demands the best and rewards it? If you're an experienced culinary leader who thrives when the stakes are high, we want to hear from you. Submit your resume to jay@geckohospitality.com and take the next confident step in your culinary career.

Job DescriptionDescription: FLSA: Non-Exempt Department: Guest Services Reports to: Director of Guest Services and/or Executive Field Chef Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires. Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong! Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service. Essential Functions of your Role: • Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision., • Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations., • Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service., • Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution., • Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production., • Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards., • Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests., • Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance., • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers., • Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed., • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets., • Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign-in/out times without rounding., • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift., • Support the Production Kitchen: Assist in kitchen production as needed based on business demands., • Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary., • Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required., • Sign Out: Complete your shift by signing out at your scheduled departure time., • Perform other relevant tasks as assigned by management to support event success. Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. • High school diploma or equivalent required., • Culinary Arts degree or advanced culinary certification is preferred., • Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions., • Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service., • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire. Essential 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. • Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality., • Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary., • Strong organizational skills with exceptional attention to detail., • Ability to prioritize, multitask, and manage time effectively in a high-pressure setting., • Dedication to quality by maintaining impeccable service and food preparation standards., • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices., • Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proficiency in English (reading, writing, and speaking) is required., • Bilingual skills are a plus. 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 function. • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell., • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time., • Regularly required to lift and/or move up to 60 lbs., • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • May work in extreme heat and cold (non-weather and weather)., • May work in wet conditions (non-weather and weather)., • Noise level is low to moderate., • Will work near moving or mechanical parts. Compensation and Benefits: Hourly Wage Range: $25.00 - $35.00 per hour, based on experience and qualifications. Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

Job Description We're excited to bring Berenjak to Chicago. Inspired by the beloved neighborhood kebab houses of Tehran, Berenjak is a place where incredible food, genuine hospitality, and bringing people together around the table are at the heart of everything we do. As we prepare to open our doors, we're looking for passionate, and dedicated people to join our founding team. Whether you're welcoming guests, crafting memorable dining experiences, or working behind the scenes, every role is an important part of creating a restaurant where both our guests and our team feel truly cared for. The role… At Soho House, a Server Captain is responsible for supervising the team during service and events and positively influencing the team to execute effective and efficient service. Understanding, discussing and educating members and guests all menu items, allergies associated (if applicable) while also presenting an approachable and elevated experience by following Soho House Service Standards. The Server plays a crucial role in ensuring the success of service and guest satisfaction. Also, collaborates with other team members and completes pre-service and post-service duties, accurately entering orders into POS and being attentive during service to support additional member or guest request. A successful Server Captain maintains a positive and influential attitude, is detail oriented, process driven and flexible while working under pressure to ensure seamless communication is maintained through the Front of House (FOH) and Back of House (BOH) staff. Main Duties • Act as extension of the management team by providing support to the operations/events and staff to make decisions and report back to management on staff performance, feedback and overall review of service, • Partner with F&B leaders to ensure new team members are completing on-boarding checklist, all servers are taking breaks as well as create systems and put process in place to better support a more efficient and effective experience for staff and members/guests, • Develop and maintain professional relationships with all coworkers and management as well as complete checklists on all trained processes learned in Club School, • Positively influence members and guests experience by elevating the dining experience with food and drink pairing options and discussing specials to drive sales through consistent and approachable communication and the highest level of service in accordance with Soho House Standards, • Maintain communication and advise Management and Executive Chef on any allergies or potential red flags encountered throughout the night to mitigate any forecasted risk, • Complete all check out reports at the end of each shift and have it double checked and signed by management, • Adhere to health and safety policies as well as all Company policies, procedures, standards and local, state, and federal law as applicable, • Accommodate special requests from guests or alternative solution that better suites business needs or advise management to further assess and provide options, • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests as well as assist runners and bussers when possible with expo and service bar tickets to support all table orders, • Clean and stock server alley and bar area, polish silverware, plates and/or glassware as needed, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum of 3+ years of experience and proven leader with exceptional skills to influence others on the floor, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 20 pounds., • Occasionally kneel, bend, crouch and climb as required., • Must be able to perform physical activities such as lifting, cleaning, and stooping., • Must be able to stand, walk, lift, and bend for long periods of time., • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$18.50—$18.50 USD

Job Description We’re hiring people to join our team as BUSSERS! A Few of Our Busser Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Crying Tiger is the celebrated new Southeast Asian concept from James Beard Award Finalist Chef Thai Dang (HaiSous) and Lettuce Entertain You Restaurants. Located in the heart of River North, Crying Tiger was recently named #1 on Chicago Magazine’s Hot List and has earned accolades from Eater, Time Out, and The Infatuation. Our culinary program explores the vibrant flavors of Thailand, Vietnam, Laos, Cambodia and Southeast Asia, featuring a world-class beverage program by Partner Kevin Beary (of Three Dots and a Dash and Gus' Sip & Dip) and desserts by Netflix’s School of Chocolate winner, Executive Chef Juan Gutierrez. Join a team dedicated to excellence in one of Chicago’s most talked-about new openings. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify BUSSER JOB DESCRIPTION Bussers are responsible for assisting the service team in exceeding the guest’s expectations. Assists with Barista duties as directed. Teamwork, organization and good awareness are necessary for success in this position. Essential Functions • Clean and reset tables and transport dirty dishes to bus tub, tray or dish room, • Available to work a variety of hours, days and shifts, including weekends, • Effectively service a minimum of an eight table section, • Safely and effectively move chairs, tables, highchairs and booster seats, • Clean and reset tables and transport dirty dishes to bus-tub, tray or dish room, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Ability to multitask calmly and effectively in a busy, stressful environment, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Ensure the overall guest experience exceeds expectations and anticipate guests’ needs, • Greet guests with a warm, sincere smile, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Assist service team with all food and beverage service, • Follow all steps of service, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

Atomic is seeking an experienced Culinary Director to lead the culinary vision across a growing hospitality group. This role oversees multiple concepts, partnering with executive chefs, culinary managers, and operations leaders to deliver exceptional guest experiences while driving consistency, innovation, and profitability. The ideal candidate is an accomplished culinary leader who enjoys developing people as much as developing menus. This is a strategic leadership position for someone who thrives in both creative and operational environments. The ideal candidate will also have familiarity with and experience in the Chicago market. Candidates must have multi-unit experience for consideration. Salary range is $120,000-130,000 plus bonus depending on experience. What You'll Do- • Lead culinary operations across multiple restaurant, bar, and event concepts., • Oversee development of seasonal menus and new food concepts while maintaining each brand's unique identity., • Standardize recipes, prep procedures, plating, and execution across all locations., • Partner with Executive Chefs to improve food quality, consistency, and kitchen performance., • Manage food cost, labor efficiency, purchasing, and inventory strategies., • Build strong vendor relationships and negotiate product sourcing., • Recruit, coach, and mentor Executive Chefs, Sous Chefs, and kitchen leadership teams., • Support new restaurant openings, renovations, and kitchen design., • Create training materials, culinary standards, and operating procedures., • Ensure compliance with all food safety and sanitation standards., • Collaborate with marketing and events teams on special programming, private events, and seasonal promotions. What We're Looking- • For 10+ years of progressive culinary leadership experience., • Experience overseeing multiple restaurants or concepts., • Strong background in upscale casual, chef-driven, and hospitality-focused dining., • Demonstrated success managing food cost, purchasing, and kitchen profitability., • Proven ability to build and lead high-performing culinary teams., • Experience with banquets, private events, or high-volume operations is highly imperative., • Strong organizational and communication skills., • Comfortable balancing creativity with operational discipline., • Preferred Experience= Multi-unit restaurant group or hospitality company experience., • Opening new restaurants or developing new concepts., • Corporate Executive Chef, Culinary Director, Regional Chef, or similar leadership role., • Experience working across diverse culinary styles rather than a single cuisine.

Job Description Kitchen Porter – Hawksmoor Chicago Chicago is the historical powerhouse of American beef, and when Hawksmoor found out about an actual powerhouse building, it felt like fate. So, after years of dreaming, we’ve set out eyes on coming to Chicago. And we’ve found ourselves a home we cannot wait to settle into. The LaSalle Street Cable Car Powerhouse is a beautiful, designated landmark, initially opened in 1887, in the heyday of Chicago’s cable care system. We intend to do it justice by restoring the original features to their former glory and, at the same time, breathe new life into the space. Reporting to the Executive Chef, we’re looking for a brand-new Dishwasher to join our team and open our second international restaurant in Chicago. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. Key responsibilities of the role include: • Operate and utilize the dish machine and cleaning supplies, • Wash, sanitize and dry all kitchen utensils, equipment and other items placed in the dish area or as requested by Management and Staff, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Multitask calmly and effectively under pressure, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces, • Health & safety awareness, • Maintenance and general up keeping of kitchen equipment, • Setup and breakdown of the general kitchen area i.e. bins/bin room/floors/walls etc., • A good understanding of chemicals and cleaning equipment To be considered for the role you will have: • Extensive experience working in professional kitchens in Chicago., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Hard work and dedication., • Pride in a job well done. Salary, package, and benefits all to be discussed at the interview. We use eVerify to confirm U.S. Employment eligibility.

Job Description We’re hiring people to join our team as RUNNERS! A Few of Our Runner Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Crying Tiger is the celebrated new Southeast Asian concept from James Beard Award Finalist Chef Thai Dang (HaiSous) and Lettuce Entertain You Restaurants. Located in the heart of River North, Crying Tiger was recently named #1 on Chicago Magazine’s Hot List and has earned accolades from Eater, Time Out, and The Infatuation. Our culinary program explores the vibrant flavors of Thailand, Vietnam, Laos, Cambodia and Southeast Asia, featuring a world-class beverage program by Partner Kevin Beary (of Three Dots and a Dash and Gus' Sip & Dip) and desserts by Netflix’s School of Chocolate winner, Executive Chef Juan Gutierrez. Join a team dedicated to excellence in one of Chicago’s most talked-about new openings. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify RUNNER JOB DESCRIPTION Runners are responsible for continual set-up and prompt delivery of food to guests when the order is completed by the kitchen. Also responsible for ensuring that the highest quality of food presentation is being maintained. Essential Functions • Promptly deliver food to the correct guests according to table and position numbers, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively transport food or beverages to a table of three in a single trip, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Ability to multi-task calmly and effectively in a busy, stressful environment, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Ensure the overall guest experience exceeds expectations and anticipate guests’ needs, • Greet guests with a warm, sincere smile, • Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy, • Read and check each order for any special instructions and/or restrictions before taking it out of the kitchen, • Confirm that each order has the appropriate preparation, plateware, garnish, presentation, necessary serving utensils and is complete before taking it out of the kitchen, • Communicate any food concerns to the Coordinator, • Communicate and follow up on any guest request or concern, • Follow all steps of service, • Understand and follow the food allergy procedure and special orders/restrictions, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed

The Lake is a new private social club opening in Fall 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, all thoughtfully designed to create a dynamic and curated experience. Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina. The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable. Leaders at The Lake are expected to champion standards of food, beverage, and service that are: • Chef- and craft-driven, not formulaic, • Technically excellent, yet warm and human, • Consistently refined, without becoming rigid or impersonal This philosophy must be evident in every interaction, from the quality of ingredients and cooking to beverage execution, pacing of service, staff knowledge, tone, and attention to detail. The Restaurant Manager will be responsible for the day-to-day leadership and execution of service within the Lake’s dining venues. This role partners closely with the Director of Food & Beverage, Executive Chef, and broader leadership team to deliver an exceptional member experience while maintaining strong operational discipline. The ideal candidate is a hands-on leader who thrives on the floor, builds strong teams, and is deeply committed to service excellence, attention to detail, and continuous improvement in a luxury environment. Restaurant Operations • Lead all front-of-house operations within the assigned restaurant, ensuring smooth and efficient service., • Maintain consistently high standards of hospitality, service execution, cleanliness, and presentation., • Actively manage the dining room floor, anticipating guest needs and resolving issues with professionalism and urgency., • Ensure alignment between kitchen and service teams to deliver seamless, well-paced dining experiences., • Uphold all health, safety, and alcohol service regulations. Service Standards & Execution • Implement and reinforce service standards, steps of service, and operational procedures., • Ensure team members are knowledgeable in menu offerings, ingredients, and beverage pairings., • Monitor service flow, timing, and guest engagement to maintain a refined yet approachable dining experience. Team Leadership & Development • Recruit, train, and develop front-of-house team members, including supervisors, captains, and servers., • Foster a culture of accountability, teamwork, and hospitality excellence., • Provide ongoing coaching, feedback, and performance management to support team growth., • Lead by example as a visible, engaged presence on the floor. Financial Performance & Controls • Support labor management, scheduling, and productivity to align with business needs., • Assist in managing costs, including labor, supplies, and waste., • Contribute to achieving revenue goals through strong execution and guest satisfaction Member Experience & Engagement • Build relationships with members, ensuring a personalized and welcoming experience., • Respond to feedback with urgency and thoughtfulness, continuously improving service delivery., • Support special events, private dining, and club programming as needed. Pre-Opening & Continuous Improvement • Participate in pre-opening activities, including hiring, training, and service simulations., • Contribute to refining systems, workflows, and service standards ahead of opening., • Identify opportunities for operational and service enhancements over time. The Lake is seeking candidates who have the experience, presence, and mindset to thrive in a luxury, member-focused environment. Specific requirements include: • Professional experience:, • 3–5+ years of experience in restaurant management within high-quality restaurants, luxury hotels, or private clubs., • Strong understanding of front-of-house operations, service standards, and guest experience., • Proven ability to lead teams in a fast-paced, high-expectation environment., • Solid organizational and communication skills., • Experience with pre-opening environments is a plus., • Commitment to and demonstrated track record of excellence with Topography’s core values:, • Drive: Brings an ownership mindset and holds themselves accountable for results., • Teamwork: Builds strong, collaborative teams and prioritizes collective success., • Empathy: Respects and seeks to understand diverse perspectives from colleagues and members., • Excellence: Maintains uncompromising standards in food, service, and leadership., • Integrity: Acts honestly, transparently, and ethically., • Judgment: Makes thoughtful, effective decisions in complex and fast-paced environments., • Creativity: Approaches challenges with imagination, curiosity, and adaptability., • Positive Attitude: Leads with energy, optimism, and resilience., • Self-Awareness: Understands personal impact and continuously seeks growth. The Lake offers a competitive compensation package that includes a base salary, and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer. Salary Range is $80,000-$85,000.

Job Description The Peninsula Chicago is seeking a creative Chef Tournant who is highly organized to work with our F&B operations and create a memorable guest experience. • Work for a luxury Five-Star Five-Diamond property in the heart of Michigan Avenue, Chicago., • Grow within a diverse multi-outlet property., • Exceptional health benefits package and 401(k) with company match. Key Accountabilities • Design, expedite, direct, control, and train staff of ingredients to each recipe., • Advance preparation and cooking methods with precise accuracy and timing., • Delegate and check in maintaining cleanliness and sanitation of equipment, food storage, and work areas., • Supervise team in cleaning according to daily and weekly schedules., • Maintain proper food inventory, controlling cost, and communicate new arising food trends., • Schedule and conduct regular meetings and briefings in absent of Executive Chef and Executive Sous Chef., • Orienting new employees to their work area related duty and responsibilities. General Requirements • Minimum of 4 years of experience in hotel restaurant as a kitchen manager or relevant work experience as supervisor/sous chef in an upscale restaurant., • Must have excellent organizational and communication skills., • Strong attention to detail., • Ability to manage and work in a team, creative, motivated., • BA in Culinary Arts preferred. Benefits We Offer • 10 vacation days per year, • 9 paid holiday days per year, • 5 Chicago Paid Sick Leave days per year, • 5 Chicago Paid Leave days per year, • Complimentary employee meals, • Discounted parking, • Discounted and complimentary room nights at The Peninsula Hotels, • 50% restaurant discount, • 50% discount on spa services, • 25% discount on spa retail, • 80% company-paid medical, dental and vision coverage, • Complimentary life insurance, • Complimentary long-term disability, • Retirement plan with 5% company match We are delighted to receive your resume for further consideration. As we anticipate a large number of applications, we look forward to connecting with candidates that meet our various role qualifications. To be considered for the position, you must have work authorization in the United States. The salary range for this role is $85,000-95,000 per year.

Job Description We're excited to bring Berenjak to Chicago. Inspired by the beloved neighborhood kebab houses of Tehran, Berenjak is a place where incredible food, genuine hospitality, and bringing people together around the table are at the heart of everything we do. As we prepare to open our doors, we're looking for passionate, and dedicated people to join our founding team. Whether you're welcoming guests, crafting memorable dining experiences, or working behind the scenes, every role is an important part of creating a restaurant where both our guests and our team feel truly cared for. The role… At Soho House a Runner is responsible for a range of tasks including preparing tables, serving orders, explaining meals, and facilitating collaboration between kitchen and servers at Berenjak. A Runner also assists the servers in providing quality hand plated service to all guests who come to Soho House. As a Food Runner, your goal will be to provide our members and guests with outstanding customer service and actively help to improve their overall dining experience. A successful Runner thrives in a fast-paced environment, can problem solve in high-pressure situations and remain calm, approachable and professional. Main Duties • Responsible for following Steps of Service set by Soho House & Co that includes but is not limited to; Refill water glasses and coffee cups, clear finished dishes, crumb the table, replenish all table supplies, expedite food orders, • Accommodate special requests from guests or alternative solution that better suites business needs or advise management to further assess and provide options, • Thrive in high-volume and elevated service environment. Ensure the delivery of a seamless service by thinking quickly on your feet, managing / anticipating guest and member needs and ensure servers, Executive Chef and General Manager are supported., • Ensure food orders are finished being plated and coursed out correctly before appropriately serving to members/guests, • Adhere to health and safety policy (allergy procedures) is followed as well as all Company processes, procedures, and standards and local, state, and federal law as applicable, • Work as one team with one goal; to serve members and guests their food and/or drink items in a timely manner and support the team by running items from expo and service bar that are outside of your section to, • Clean and stock server alley and expo area, • Knowledge of the menu, with the ability to make suggestions who asked by members and/or guests Required Skills/Qualifications • Minimum of 2+ years' experience in similar capacity, • Thrive in fast-paced, high-volume environments and maintain calm, through quickly and effectively problem solving under pressure, • Must be hospitable, approachable, passionate about customer service and respectful towards colleagues and guests, • Must be able to demonstrate competency as outlined in the training schedule and Club School, • Must be able to work flexible shifts and schedules, including weekends and holidays as needed, • Ability to take direction, work in a team environment and autonomously, • Tips certified and POS knowledge Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Illinois law, the salary range for this role if filled within Chicago is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range$18.50—$18.50 USD

Job Description We’re hiring people to join our team as DISHWASHERS! A Few of Our Dish Team Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Crying Tiger is the celebrated new Southeast Asian concept from James Beard Award Finalist Chef Thai Dang (HaiSous) and Lettuce Entertain You Restaurants. Located in the heart of River North, Crying Tiger was recently named #1 on Chicago Magazine’s Hot List and has earned accolades from Eater, Time Out, and The Infatuation. Our culinary program explores the vibrant flavors of Thailand, Vietnam, Laos, Cambodia and Southeast Asia, featuring a world-class beverage program by Partner Kevin Beary (of Three Dots and a Dash and Gus' Sip & Dip) and desserts by Netflix’s School of Chocolate winner, Executive Chef Juan Gutierrez. Join a team dedicated to excellence in one of Chicago’s most talked-about new openings. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify DISHWASHER JOB DESCRIPTION Dishwashers are responsible for washing and sanitizing all food service utensils and miscellaneous items such as plates, silverware, glassware, pots, pans, etc. Also responsible for assisting in maintaining the cleanliness of the back of house area. May have additional cleaning duties specific to the restaurant. Essential Functions • Operate and utilize the dish machine and cleaning supplies, • Wash, sanitize and dry all kitchen utensils, equipment and other items placed in the dish area or as requested by Management and Staff, • Available to work a variety of hours, days and shifts, including weekends, • Safely and effectively use and operate all necessary tools and equipment, • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction, • Multitask calmly and effectively under pressure, • Work in a confined, crowded space of variable noise and temperature levels, • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds, • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties • Maintain a pace sufficient to prevent back up of dirty dishes, glasses, etc., • Return and restock all items to appropriate area after washing and sanitizing procedures are completed, • Ability to read a thermometer, • Maintain dishwashing machinery and communicate any potential issues to Management, • Identify cleaning supplies and notify Management when running low, • Assist with general cleanliness of the back of house and restrooms, • Empty garbage (checking for restaurant supplies) and keep garbage areas clean and covered, • Comply with all safety and sanitation guidelines and procedures, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Get along well with others and be a team player, • Other duties will be assigned as needed#CAPOST

Job Description Location: University of Chicago • We are hiring immediately for full time SOUS CHEF positions., • Address: 1155 East 60th Street, Chicago, IL 60637. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. Evening or morning availability is required. Weekends with some holidays included. Anticipated start date: 3rd week of September with orientation between 9/9 or 9/10. More details upon interview., • Requirement: Prior supervisory and culinary experience is required., • Perks: Free shift meals, free uniforms, free safety shoes, same day pay with OnePay, and close to public transportation!, • Pay Range: $27.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1562467. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties and Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Perform calmly and effectively in an extremely busy and stressful work environment. Kitchen Operations • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Maintain departmental budget expectations and assist company efforts to optimize labor & product costs 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 • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, 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, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match, • Monthly Food & Beverage Allowance and Discount Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations, • Supervise Line Cooks and Dish Team Duties + Responsibilities: Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Perform calmly and effectively in an extremely busy and stressful work environment. Kitchen Operations • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Maintain departmental budget expectations and assist company efforts to optimize labor & product costs 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 • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, 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, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion Perks + Benefits • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Flexible Spending Account, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Paid Holidays, • Commuter Benefits, • 401K + Match, • Monthly Food & Beverage Allowance and Discount Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.

Job DescriptionMarriott Chicago O'Hare is looking for a Sous Chef! Be a part of something bigger than yourself! If you are someone who works well with highly effective teams and is focused on exceeding customer expectations while building strong profit margins - we want to hear from you. Key Responsibilities: • Assist the Executive Chef with the daily operation and supervision of the hotel’s culinary department., • Supervise cooks and other culinary associates during assigned shifts., • Provide hands-on support with food preparation and production as business levels require., • Ensure food is prepared according to established recipes, portion standards, presentation guidelines, and quality expectations., • Oversee food production for restaurants, banquets, catering functions, room service, and special events., • Review Banquet Event Orders (BEOs) and assist with coordinating food preparation, production quantities, timing, and execution., • Ensure proper kitchen coverage and assign daily responsibilities to culinary associates., • Assist with creating schedules based on occupancy, banquet activity, business volume, and operational needs., • Train, coach, and develop culinary associates on preparation techniques, recipes, sanitation, safety, and department procedures., • Monitor associate performance and communicate performance or operational concerns to the Executive Chef., • Maintain proper food storage, labeling, dating, rotation, and FIFO procedures., • Monitor food temperatures and ensure proper food handling and sanitation practices are followed., • Ensure compliance with applicable health department regulations, food safety requirements, and hotel policies., • Conduct routine inspections of kitchen areas, refrigerators, freezers, storage areas, and equipment., • Assist with ordering, receiving, inventory, and maintaining appropriate food and supply levels., • Help control food costs by monitoring portions, production levels, waste, spoilage, and proper product utilization., • Assist with monthly inventory and other food cost control procedures., • Communicate equipment problems and maintenance needs promptly., • Ensure kitchen areas remain clean, organized, and properly maintained throughout each shift., • Work closely with Banquets, Food & Beverage, Catering, Stewarding, and other hotel departments to ensure successful execution of functions and daily operations., • Assist with menu development, daily specials, seasonal offerings, and recipe implementation as directed by the Executive Chef., • Respond appropriately to guest dietary restrictions, allergies, and special requests., • Maintain a professional, respectful, and team-oriented work environment., • Assume responsibility for culinary operations in the absence of the Executive Chef., • Perform other duties as assigned. Qualifications: • Minimum of 2–3 years of culinary experience, including previous supervisory or lead cook experience., • Hotel, banquet, catering, restaurant, or other high-volume culinary experience preferred., • Strong knowledge of food preparation, cooking techniques, kitchen operations, sanitation, and food safety., • Experience with banquet and high-volume food production preferred., • Basic knowledge of food cost, inventory, purchasing, portion control, and waste management., • Strong leadership, communication, organization, and time-management skills., • Ability to supervise and motivate culinary associates in a fast-paced environment., • Ability to read and follow recipes, production sheets, and Banquet Event Orders (BEOs)., • Culinary degree or formal culinary training preferred but not required., • ServSafe Manager Certification or equivalent food safety certification required or must be obtained within the timeframe established by the hotel. Availability: • Must be available to work days and weekends, as needed. Benefits: We offer Health and Dental Insurance, company-paid Life Insurance, Short-Term and Long-Term Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms and hotel discounts. Work Location: 8535 W. Higgins Rd, Chicago IL 60631 - In person The Marriott Chicago O'Hare is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Job Description Salary: 60000 to 68000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1549279 Flik Hospitality Group Shane Tirpak [[req_classification]]