89 , 89 , 89 );margin-bottom:0px;font-family:'quot';font-weight:700">Job description: Overview.
Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
Chicago, Illinois19 days ago
While not primarily responsible for menu development, the Executive Chef collaborates with Corporate Culinary Leadership and Operations teams by providing feedback, participating in menu evolution, and supporting the successful implementation of new dishes and culinary initiatives.. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting..
Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $65,000.00 - USD $72,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1
Chicago, Illinois8 days ago
This position is based in Chicago and is responsible for providing temporary culinary leadership, operational support, training, and guidance to hotel food and beverage operations during leadership transitions, openings, renovations, staffing shortages, and special projects. Travel Requirement: As business needs dictate
Salary: $95,000-$105,000 annually
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Chicago, Illinois30+ days ago
A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
This position is based in Chicago and is responsible for providing temporary culinary leadership, operational support, training, and guidance to hotel food and beverage operations during leadership transitions, openings, renovations, staffing shortages, and special projects. We are seeking a highly motivated and experienced Task Force Executive Chef to support multiple branded hotels throughout the US.
This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. Working closely with restaurant leadership, the Executive Chef will ensure every dish reflects the quality, consistency, and passion that define the Lago experience.
Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $87,000.00 - USD $92,000.00 /Yr.
p>Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. Understand and manage local and government-regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests.
About USEma, located in Chicago's River North, is a Mediterranean restaurant showcasing Chef CJ Jacobson's lighter California style of cooking, highlighting local produce, unique spices and ingredients. Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring.
Carol Stream, Illinois30+ days ago
p>For more information about Covenant Living and CovenantCare at Home, please visit www.covliving.org or www.covenantcareathome.org. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.For full time employees, we offer a generous benefits package that includes:.
p>Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. As a Resource Executive Chef, you will support a variety of locations for up to 12 months, stepping in to assist sites experiencing high volume, leadership gaps, or operational challenges.
CHICAGO, Illinois19 days ago
Role Overview: Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the Polish Airlines Lounge at O'Hare International Airport in Chicago, IL. Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Valparaiso, IN30+ days ago
p>As a part of the management team, the Executive Sous Chef works under the direction of the Executive Chef as the second culinarian in a department where the managed volume is between $3.5-10+M annually. Connect With Heart: Build, guide, and develop your team ensuring efficient operations, high-quality production, and a positive kitchen culture.
This position is based in Chicago and is responsible for providing temporary culinary leadership, operational support, training, and guidance to hotel food and beverage operations during leadership transitions, openings, renovations, staffing shortages, and special projects. We are seeking a highly motivated and experienced Task Force Executive Chef to support multiple branded hotels throughout the US.
Located on South Michigan Avenue and overlooking Grant Park and Lake Michigan, the hotel has been meticulously redesigned and restored in a way that preserves the magnificence of its early 20th Century style while incorporating all of the 21st Century conveniences our guests expect. As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Reports to the Executive Chef and manages a team of Sous Chef.* Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants* Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations* Reviews financial information such as sales, costs and labor, to ensure adherence to budgets* Manages inventory: estimates needs, places orders, receives and checks deliveries* Informs front of house personnel of menu changes, specials and shortages* Documents, investigates, escalates and resolves employee or guest incidents* Performs other duties as required or assigned Job DescriptionThe Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants.
Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. What you will have an opportunity to do: The Executive Chef assumes overall leadership and strategic direction for all culinary operations and the Culinary Team, establishing and executing a shared vision for an exceptional, brand-centered dining experience.
Hawksmoor began 20 years ago when two childhood friends set out to open a restaurant in London serving the best steak they could find, alongside great cocktails and genuinely warm hospitality. We were recently named the 2nd Best Steakhouse Group in the World for the second year running and are proud to be known not just for our food, but for the way we make people feel when they visit us.
p>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 LaSalle Street Cable Car Powerhouse is a beautiful, designated landmark, initially opened in 1887, in the heyday of Chicago's cable car system.
As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives.
PHYSICAL/SENSORY DEMANDS:Job requires the following: remain stationary for sustained periods of time; ability to move about to accomplish tasks; must be able to operate a computer or similar technology, which typically involves substantial motions of wrist, hands and/or fingers; visual acuity to perform activities such as preparing data, operating equipment or review thoroughness of work; ability to communicate with others and exchange information. Responsible for partnering with Process Review to develop training programs for the Special Events staff in the preparation and presentation of special menu requirements such as scratch cooking and special meal itineraries and processes, and the overall continued development of the entire cook staff on base.11.
The company operates branded locations across the globe, featuring a collection of widely recognized hospitality brands including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues.
We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World's Most Admired Companies. We are committed to Listen, Learn, and Act and our Diversity Inclusion Action Councils (DIAC) are associate led groups that seek to foster inclusion through cultural awareness, engagement and appreciation of diversity.
Glencoe, Illinois30+ days ago
div>ABOUT SKOKIECC: Skokie Country Club, located in Glencoe, IL has one of the top performing private club F&B operations in the country! The Sous Chef is responsible to assist the Executive Chef for the overall kitchen operation, ensuring maximum member/guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
li>Administrative work includes, but not limited to, ordering supplies and raw food materials, making sure there is enough stock, reporting profits, sales and orders, as well as hiring and terminating BOH employees. Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service.
Highland Park, IL1 day ago
Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Medical* Dental* Vision* Life Insurance/ AD* Disability Insurance* Retirement Plan* Flexible Time Off Plan* Paid Parental Leave* Holiday Time Off (varies by site/state)* Personal Leave* Associate Shopping Program* Health and Wellness Programs* Discount Marketplace* Identity Theft Protection* Pet 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.
ul>Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure. Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety.
ul>Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure. Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety.
Chicago, Illinois8 days ago
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. 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.
As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.