Sous 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.
NewExecutive Chef 2 SodexoExecutive Chef 2LINCOLNSHIRE, IL$70,975–$91,850 / yearSeeking a creative, high-energy Executive Chef to oversee 5,000-6,000 meals daily and deliver exceptional dining and high-profile catering experiences. Bring your talent to Adlai E. Stevenson High School with Sodexo, where you'll lead a large culinary team, create innovative menus, and execute premier events.
NewHealthcare Area Chef - Relocation Assistance Available HHSHealthcare Area Chef - Relocation Assistance AvailableArlington Heights, ILFounded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living.
Kitchen Manager / Head Chef Augie'sKitchen Manager / Head ChefChicago, IL$60,000–$75,000 / yearWe are looking for a strong leader who can manage the kitchen from top to bottom staffing, scheduling, training, food quality, prep, inventory, ordering, cleanliness, organization, and day-to-day execution. We need a hands-on leader who is comfortable working alongside the team, jumping on a station when needed, holding employees accountable, and creating a kitchen that is organized, consistent, efficient, and professional.
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.
Food & Beverage Manager The LakeFood & Beverage ManagerChicago, IL$75,000–$85,000 / yearABOUT TOPOGRAPHY: 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. 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.
Executive Sous Chef Treno Pizza BarExecutive Sous ChefWestmont, CaliforniaThe Executive Sous Chef should demonstrate strong culinary expertise, sound business judgment, and the ability to lead a high-performing culinary team in a fast-paced environment. Treno is a stylish yet casual Italian restaurant and bar offering everything from hand-tossed, artisan pizzas and scratch-made pastas to seasonal cocktails and wines by the glass.
Executive Sous Chef 2 Parkhurst DiningExecutive Sous Chef 2Valparaiso, IN$3.50–$10 / yearFull timeAs 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. Eat'n Park Hospitality Group represents a diverse family of brands that span 14 states across more than 150 locations and with nearly 10,000 team members.
Executive Sous Chef, Catering - Wrigley Field Compass Group North AmericaExecutive Sous Chef, Catering - Wrigley FieldChicago, IL$78,000–$83,000 / yearFounded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences.
Executive Sous Chef - United Center Compass Group North AmericaExecutive Sous Chef - United CenterChicago, IL$125,000–$140,000 / yearTwice 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. The Executive Sous Chef supports the culinary leadership team in overseeing kitchen operations across the United Center, ensuring exceptional food quality, consistency, and execution in a high‑volume, event‑driven environment.
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.
Executive Sous Chef Compass Group USA IncExecutive Sous ChefChicago, IL$95,000–$100,000 / yearAs the Executive Sous Chef, you will serve as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead the kitchen and ensure exceptional food quality, service, and operational performance. This is a hands-on leadership role for an experienced culinary professional who can confidently step into the Executive Chef's role when needed, lead a diverse team, and thrive in a fast-paced environment.
Executive Sous Chef, Catering - Wrigley Field Compass Group USA IncExecutive Sous Chef, Catering - Wrigley FieldChicago, IL$78,000–$83,000 / yearFounded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences.
Executive Sous Chef - Bar Siena West Loop DineAmic HospitalityExecutive Sous Chef - Bar Siena West LoopChicago, Cook County$80,000–$90,000 / yearManage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Ability to work long hours, including nights, weekends, and holidays, and the ability to work efficiently during peak service periods and maintain productivity under time constraints.
Executive Chef DineAmic HospitalityExecutive ChefChicago, Illinois$90,000–$105,000 / yearManage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc. Conduct ongoing research and continuously collaborate with the corporate chef team on menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors.
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.
Executive Sous Chef - The Morton Arboretum AramarkExecutive Sous Chef - The Morton ArboretumLisle, IL$78,000–$83,000 / yearSo, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
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.
Executive Chef Sorellina by Giada PENN Entertainment IncExecutive Chef Sorellina by GiadaJoliet, IL$80,000–$90,000 / yearWe'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.