As an Executive Chef II at the University of Chicago, you will be a lead culinarian within our dining programs, spearheading menu development and preparation, supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. This role offers significant potential for advancement within Chartwells' rapidly growing organization.

EXECUTIVE CHEF - University of Chicago, IL

Executive Chef II

As a Line Cook at Crescent Hotels & Resorts, you will be responsible for preparing food of consistent quality following recipe cards, production, and portion standards. This role involves starting food items, dating and rotating food containers, checking pars for shift use, and assisting in setting up plans to correct any food cost problems. You will also operate various kitchen equipment and maintain a professional appearance and manner at all times.

Line Cook

The Pastry Chef at the Field Museum is responsible for creating, planning, and supervising the daily production of top-quality pastries, desserts, and baked goods. This role involves ensuring recipes and standards are followed, controlling food costs, maintaining proper serving temperatures, and supervising hourly kitchen/pastry associates. The position offers competitive wages, benefits, and opportunities for learning and growth within a diverse and inclusive team.

EXPERIENCED PASTRY CHEF, HOURLY- Field Museum

Pastry Chef

The Cook 2, Culinary position at Wrigley Field involves learning to assist in the preparation and cooking of various food items, maintaining food safety and sanitation standards, and ensuring proper quality, serving temperatures, and standard portion control. This role is part of the Levy Sector, a leading presence in the Food, Beverage, and Retail industry, and offers competitive wages, team member perks, and opportunities for growth and learning.

Cook 2, Culinary - Wrigley Field

Cook 2, Culinary

The Culinary Specialist at ARAMARK is responsible for assisting the manager with food/meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves preparing quality food and baked goods, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist

The Pastry Sous Chef at Marriott is responsible for the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. This role aims to continually improve guest and employee satisfaction while maintaining the operating budget. The Pastry Sous Chef supervises all kitchen areas to ensure a consistent, high-quality product is produced and is responsible for guiding and developing staff, including direct reports.

Pastry Sous Chef

The Cooks Helper at Milne Point assists in a variety of food preparation duties, including special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. This role is crucial for maintaining a clean and organized environment, ensuring food safety and sanitation standards, and supporting the kitchen operations in accordance with NMS' mission, vision, and values.

Remote Cooks Helper - Milne Point

Cooks Helper

A Cook at Talbott Hotel is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. They are also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Cook I-Restaurant Independent

Cook I

The Commis Chef at ARAMARK is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role may involve overseeing or delegating responsibilities within the culinary operation, training staff, and ensuring the safety and quality of food products. The position requires handling various kitchen equipment and adhering to Aramark's safety policies and procedures.

Commis Chef - Loyola - Downtown Catering

Commis Chef

As a Cook at Sodexo, you will be part of a team that values you for who you are, allowing you to act with purpose and have an impact through your everyday actions. This role involves preparing and creating nutritious dishes, ensuring customer service is at the heart of everything you do. You will have the opportunity to thrive in a flexible and dynamic work environment, with access to a comprehensive benefits package, ongoing training, and numerous growth opportunities within the company.

Cook

This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. The cook will service daily hot lunch lines, ensuring compliance with portioning, plate presentation, and quality guidelines. Responsibilities include preparing and serving meals, performing temperature checks, maintaining sanitation standards, and adhering to food handling certifications. The role requires a high school diploma or equivalent, with a preference for ServSafe certification, and at least one year of professional culinary experience.

Cook - CHSD 218 School Nutrition

A Kitchen Crew Person at McDonald's is more than just a paycheck; it's an opportunity to gain life skills and grow as an individual. This role involves preparing all of McDonald's World Famous food, partnering with other crew and managers to meet daily goals, and keeping the restaurant looking fantastic. The position offers industry-leading education programs and world-class training, making it a chance to thrive whether you stay at McDonald's or move on.

Kitchen Crew Person

The Lead Cook at ARAMARK is responsible for cooking and preparing food using standard recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role involves supervising employees, delegating responsibilities, and ensuring the safety and quality of food products. The Lead Cook may also be tasked with training staff, maintaining work schedules, and ensuring the cleanliness and sanitation of work areas and equipment.

Lead Cook

The Culinary Supervisor at Soldier Field, under the Levy Sector, is responsible for directly supervising food-service associates in accordance with policies, procedures, and applicable laws. This role involves working closely with the culinary management team, ensuring proper quality, serving temperatures, and standard portion control of food, operating and cleaning equipment, and maintaining food rotations to minimize spoilage and waste. The position emphasizes the importance of safety and quality in food service.

Supervisor, Culinary - Soldier Field

Culinary Supervisor

The Culinary Supervisor at Huntington Bank Pavilion at Northerly Island, under Legends Hospitality, is responsible for coordinating the day-to-day operations of the Concessions kitchens. This role involves setting up and preparing food items, maintaining high levels of sanitation, and ensuring compliance with company standards. The position requires professional training in culinary arts, the ability to work in a fast-paced environment, and a commitment to guest satisfaction.

Culinary Supervisor - Huntington Bank Pavilion at Northerly Island

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