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Kitchen Manager - Beck's Chillicothe Ready to lead a kitchen where quality, teamwork, and great food matter? Beck's Chillicothe is looking for a Kitchen Manager to lead our kitchen team and oversee daily food service operations.

HOUR

Beck Oil Company Of Illinois

Kitchen Manager -Beck's Chillicothe

Capital Markets Placement_feed

Kitchen Manager - Beck's Chillicothe Ready to lead a kitchen where quality, teamwork, and great food matter?. Beck's Chillicothe is looking for a Kitchen Manager to lead our kitchen team and oversee daily food service operations.

Beck Oil Company of Illinois

J-Vers Cloud

Kitchen Manager - Beck's Peoria Heights Ready to lead a kitchen where quality, teamwork, and great food matter?. Beck's Peoria Height is looking for a Kitchen Manager to lead our kitchen team and oversee daily food service operations.

Kitchen Manager - Beck's Peoria Heights

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Cross‑Functional Collaboration: Collaborate with the Executive Chef, Chef de Cuisine, Food & Beverage leadership, and hotel departments to support seamless service, special events, and elevated guest experiences. This hands‑on leadership role is designed for a highly skilled, detail‑driven culinary professional who excels in refined execution, team development, and delivering exceptional dining experiences within a luxury environment.

YEAR

Hyatt Hotels Corp

Sous Chef

As an integral part of our F&B team, you’ll be preparing and artfully plating delicious meal options, and doing so, while maintaining a safe & sanitary workspace. Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.

Midtown began as a single tennis club in Chicago and has grown to become a leader in the upscale tennis and fitness club industry. We are comprised of 8 magnificently appointed clubs throughout the U.S. and Canada, combining health and wellness with community and personal attention in an environment designed to build memories as much as it does muscles.

Tennis is in Midtown’s DNA. We’ve been the country’s premier tennis club since 1970 and our clubs continue to offer world-class indoor and outdoor tennis courts and instruction.

Midtown is family-owned and, as such, our commitment to being the world’s finest clubs isn’t just something we say. It’s something we live around the clock.

Midtown Athletic Clubs

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Sous Chef/Commis Chef - North Park University

About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. About the Role: The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations.

Quest Food Management Services LLC

Sous Chef I

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. 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.

Soho House UK Ltd

Berenjak Sous Chef - Soho House Chicago

Soho House & Co.

Sous Chef (Berenjak) - Soho House Chicago

GreenHouseAPI

FULL_TIME

The Sous Chef will assist the Executive Chef in managing the Applebee’s kitchen, Delta Hotels café, in-room dining, banquet and catering operations, and the Fairfield Inn & Suites breakfast program. Garnet Hotels is seeking an experienced and hands-on Sous Chef to support culinary operations at our dual-brand Marriott property in Matteson, Illinois.

QUEENSIDE HOSPITALITY LLC

Sous Chef Dual Property

Lead Heart of House operations and direct the kitchen team, including when the Executive Chef or Executive Sous Chef is away. Coach, train, schedule, and evaluate cooks and other assigned team members; address performance issues and help build a strong bench.

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry&rsquo;s grocery store Legal Cash Market where customers were given &ldquo;Legal Stamps&rdquo; (forerunners of S&amp;H green stamps) with their purchases. It&rsquo;s here that the &ldquo;Legal&rdquo; name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables.&nbsp; Despite the low-key trappings, the food was second to none and word quickly spread. &nbsp;This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: &nbsp;Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. &nbsp;So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"&reg; and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.&nbsp;&nbsp;
We impose the very highest standards for quality, sanitation and safety at every step &ndash; from purchase, to processing, to shipping and finally to preparation in our restaurants. &nbsp;And we&rsquo;ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. &nbsp;In other words, we can trace the fish you ordered back to the waters in which it was caught.
It&rsquo;s not a fish tale, but a tale of fish 60 years in the making&hellip;of a family-owned seafood market that spawned a restaurant company.

Legal Sea Foods LLC

Sous Chef- Chicago

Responsibilities: Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams. About 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.

[AW]-iCims

OTHER

You'll keep the kitchen running like a well-*buttered* machine - making sure stations are stocked before service, pre-shift checklists are complete, and everyone’s in the loop on what’s happening that shift. So, fair warning - If you’re a cranky-ass problem-bringer who’s cool with being super-mid at your job and needs constant hand holding… may we suggest… working literally anywhere else? .

Wooden Paddle

workstreamftpin

Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. This position reports to the Executive Chef with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production, and quality control.

Oak View Group

Sous Chef | Full Time | McCormick Place Convention Center

Responsibilities: Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams. The menu will also highlight Italian classics including antipasti, salads, pastas and soft-serve gelato, focusing on sourcing products from both local farms and purveyors as well as imports from abroad.

Pizzeria Gabbo

This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in- command, he/she has a large amount of responsibility in the kitchen.

Sunda Hospitality Company

Sous Chef- Sunda Fulton Market

Travel is required to support U.S. locations and major events, including Formula 1 events across North America, Brazil, and Mexico, as well as international events outside the U.S. This role requires flexibility to travel based on business needs, event schedules, and operational priorities. Pastry Sous Chef- Events & Culinary Operations We have an incredible opportunity for a dynamic, experienced, skilled Pastry Sous Chef of Events & Culinary Operations at our Los Angeles, Chicago, or Miami locations!

Do & Co Aktiengesellschaft

Pastry Sous Chef - Events & Culinary Operations

ea_via_bold

Sous Chef-Sunda New Asian

Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams . About US: Beatrix is a neighborhood coffeehouse, restaurant and meeting place, featuring healthy meets delicious menu options plus in-house pastries and signature cookies.

Beatrix Market

Executive Sous Chef

Responsibilities: Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams. About US: Located inside the historic Beldon-Stratford in Chicago's Lincoln Park, Mon Ami Gabi is a classic French bistro featuring classic French favorites, including Onion Soup Au Gratin, Steak Frites, and decadent Profiteroles.

Sous Chef Jobs in Illinois

Kitchen Manager -Beck's Chillicothe Beck Oil Company Of Illinois

Kitchen Manager -Beck's Chillicothe Beck Oil Company of Illinois

Kitchen Manager - Beck's Peoria Heights Beck Oil Company of Illinois

Sous Chef Hyatt Hotels Corp

Sous Chef Midtown Athletic Clubs

Sous Chef/Commis Chef - North Park University Aramark

Sous Chef I Quest Food Management Services LLC

Berenjak Sous Chef - Soho House Chicago Soho House UK Ltd

Sous Chef (Berenjak) - Soho House Chicago Soho House & Co.

Sous Chef Dual Property QUEENSIDE HOSPITALITY LLC

Sous Chef- Chicago Legal Sea Foods LLC

Sous Chef Ema

Sous Chef Wooden Paddle

Sous Chef | Full Time | McCormick Place Convention Center Oak View Group

Sous Chef Pizzeria Gabbo

Sous Chef- Sunda Fulton Market Sunda Hospitality Company

Pastry Sous Chef - Events & Culinary Operations Do & Co Aktiengesellschaft

Sous Chef-Sunda New Asian Sunda Hospitality Company

Executive Sous Chef Beatrix Market

Sous Chef Mon Ami Gabi

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