4d
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Sous Chef
Lake Geneva, Wisconsin, United States
OnsiteFull Time
Coordinate daily culinary operations, supervise food preparation and staff, ensure food quality, sanitation (HACCP), inventory control, recipe/menu development, and staff training.
1mo
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Manager, R&D - Culinary Innovation Lab
Glenview, Illinois, United States
$104k-$130k/yr HybridFull Time
6+ YOEBachelor's in culinary arts/food science/nutrition, 6+ years progressive culinary experience, 3+ years in corporate CPG or food manufacturing R&D, knowledge of HACCP/GMP, Agile/Design Thinking, PLM/SAP/recipe systems, CRC preferred; travel up to 15%.
recipe management systems, PLM, SAP, Design Thinking, Agile, HACCP, GMP, CLTs, HUTs
1mo
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Chef Manager - Chicago Public Schools (Chicago, IL, US, 60642)
Chicago, Illinois, United States
$61k-$65k/yr OnsiteFull Time
2+ YOE2+ years related experience and post-high-school education or equivalent; culinary degree preferred; experience managing people, recipe development, purchasing, food safety, and strong communication skills.
1mo
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Sous Chef - Venteux
Chicago, Illinois, United States
$60k-$65k/yr OnsiteFull Time
Supervising kitchen operations and staff, developing menus/recipes, ensuring food safety, managing costs/inventory, training staff, and performing guest-facing duties; requires Food Handler card and ability to lift 50 lbs.
3w
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Chef Manager
Palatine, Illinois, United States
$54k-$70k/yr OnsiteFull Time
1+ MgmtCulinary background with leadership skills; oversee retail and catering operations, purchasing, inventory, food cost analysis, recipe compliance, food safety, and team development. High school diploma/GED and 1 year management experience required.