NewHead Chef and Kitchen Manager Highwood Bocce ClubHead Chef and Kitchen ManagerHighwood, ILPart timeThe Chef is responsible for overseeing all culinary operations at the private bocce club, delivering high-quality food that complements a relaxed yet refined social atmosphere. This role blends creativity with efficiency, supporting both casual dining and private events for members.
NewSous Chef The LakeSous ChefChicago, IL$75,000–$85,000 / yearTopography 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. 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.
Pastry Sous Chef The GagePastry Sous ChefChicago, IL$60,000–$80,000 / yearThe Gage, a celebrated Chicago restaurant featuring innovative cuisine and curated beverages with stunning Millennium Park views, is seeking a talented Pastry Sous Chef to support and lead our pastry program. Health & Wellness: Medical, prescription, dental, vision, health savings account (HSA), employee assistance program (EAP), accident, critical illness, hospital indemnity, pet insurance benefits, transportation benefits and eligibility to participate in discounted parking rate program.
Jr. Sous Chef Nic + Junior'sJr. Sous ChefChicago, IL$23–$25 / hourThe restaurant brings together two chefs (James Beard Award nominee Junior Borges and restaurateur Nicholas Yanes) from different backgrounds with one vision to create meaningful connections through focused hospitality and thoughtful service. Our commitment to exceptional hospitality ensures that each visit is memorable, fostering genuine connections and creating a space for unforgettable experiences.
Pizza Chef Roaring Table Brewing Co.Pizza ChefLake Zurich, IL$22–$23.50 / hourDetroit-style baked in steel pans with Wisconsin brick cheese, thin-cut Chicago tavern on a cracker crust, classic New York folds if you've worked with any of these, we want to talk. We're a nationally recognized craft brewery in Lake Zurich making Detroit-style, Chicago Tavern-style, and New York-style pizza and we take it as seriously as our beer.
Sous Chef ROOP Chicago Innovative Indian Restaurant & Cocktail BarSous ChefChicago, ILBusiness Management: Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests. We are launching an exciting new menu and are looking for a strong leader to join the team to help launch.
NewSous Chef Daisy's Po' Boy and TavernSous ChefChicago, ILInspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to insure safe and sanitary food-handling practices. Essential Responsibilities: Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Executive Chef Fabio Viviani Hospitality GroupExecutive ChefChicago, IL$90,000–$98,000Working closely with restaurant leadership, the Executive Chef will ensure that every guest experience reflects Seville's commitment to elevated hospitality, approachable sophistication, and memorable dining experiences. This role oversees all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence.
NewExecutive Chef EmaExecutive ChefChicago, Illinois$70,000–$100,000 / yearFull timeAbout US: Ema, 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.
Executive Chef East Bank ClubExecutive ChefChicago, IL$135,000–$145,000This position partners closely with Food & Beverage leadership, the Club's Nutrition team, and other departments to develop culinary programs that support East Bank Club's commitment to wellness while delivering exceptional dining experiences that balance nutrition, flavor, creativity, and operational excellence. The Executive Chef is expected to think strategically, lead with integrity, develop future culinary leaders, and continuously evolve the Club's culinary program while supporting East Bank Club's mission of inspiring members to live healthy, active, and connected lives.
NewEsquire Executive Chef 58EOS LLCEsquire Executive ChefChicago, IL$129,000–$175,000 / yearPart timeEsquire is a 265-seat luxury steakhouse in Chicago’s Gold Coast where Japanese precision meets French technique — anchored by an elite Wagyu and seafood program, a four-level Wine Tower, the OakSh omakase counter, and the invitation-only Maison 58. Across a 265-seat dining room, a four-level ~5,000-bottle Wine Tower, the Trophy Room, the invitation-only 58 Club, and the OakSh omakase counter, it delivers omotenashi-inspired hospitality and culinary theater in a vintage-Hollywood setting.
Executive Chef - Sorellina by Giada Hollywood Casino JolietExecutive Chef - Sorellina by GiadaJoliet, Illinois$80,000–$90,000 / yearFull timeWe’ve grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via theScore Bet Sportsbook and Casino®. While performing the duties of this position, the employee is regularly required to stand and walk for extended periods; use hands and fingers; reach, bend, stoop, kneel, or crouch; and communicate with team members.
Sous Chef Skokie Country ClubSous ChefGlencoe, IllinoisThe 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. If you have a passion for providing exceptional service and a desire to be part of a premier private family club in Glencoe, than Skokie Country Club is the right place for you to explore your career opportunities.
Sous Chef Onni GroupSous ChefChicago, IllinoisManage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Executive Chef Davidson Hospitality GroupExecutive ChefChicago, Illinois$90,000–$100,000A 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.
Executive Chef BeatrixExecutive ChefOak Brook, Illinois$70,000–$100,000 / yearFull timeAbout US: Beatrix is a neighborhood coffeehouse, restaurant and meeting place, featuring healthy meets delicious menu options plus in-house pastries and signature cookies. 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.
EXECUTIVE SOUS CHEF Compass Group North AmericaEXECUTIVE SOUS CHEFCHICAGO, IL$95,000–$100,000 / yearAssume full culinary decision-making responsibility in the absence of the Executive Chef, including oversight of menu execution, kitchen operations, and client-facing needs. Lead, coach, and mentor sous chefs and front-line associates to strengthen skills, teamwork, and accountability.
Federales Logan Square - Executive Sous Chef Four CornersFederales Logan Square - Executive Sous ChefChicago, ILFour 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.
NewBerenjak Sous Chef - Soho House Chicago Soho House & Co.Berenjak Sous Chef - Soho House ChicagoChicago, ILLead 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. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options.
NewSous Chef - Lyra DineAmic HospitalitySous Chef - LyraChicago, Cook County$65,000–$75,000 / yearDuties 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.