Executive Sous Chef - Lead Menus & Culinary Innovation
Davidson Hospitality Group
Oak Brook, IL
Food Service
Dental Insurance
Vision Insurance
Remote Executive Chef & Clinical Kitchen Lead
Latent AI
🌎 Remote
Remote
Food Service
Health Insurance
$85k - $100k / year
Remote Executive Chef & Kitchen Operations Lead
Faeth Therapeutics
🌎 Remote
New
Remote
Food Service
Executive Sous Chef
Landry's
Rosemont, IL
Food Service
Vision Insurance
Education
Parental Leave
$65k / year
Sous Chef
sweetgreen
Oak Brook, Illinois
New
Part-Time
Food Service
Dental Insurance
Vision Insurance
Parental Leave
SOUS CHEF
Compass Group, North America
Chicago, Illinois
Hourly
Food Service
401(k)
Parental Leave
Restaurant Staff - Urgently Hiring
Jack In The Box - Plainfield
Plainfield, IL
Part-Time
Food Service
Kitchen Manager/Chef
Big City Diner
🌎 Remote
Remote
Hourly
Food Service
401(k)
Dental Insurance
Vision Insurance
$19 / hour
Executive Sous Chef
Hyatt Lodge Oak Brook Chicago
Oak Brook, IL
Food Service
401(k)
Education
$87.5k / year
EXECUTIVE SOUS CHEF
Senior Dining Association
Chicago, IL
New
Food Service
Parental Leave
$80k - $90k / year
Executive Sous Chef
il Porcellino
Chicago, IL
New
Part-Time
Food Service
Health Insurance
Vision Insurance
$60k / year
Executive Sous Chef
Museum of Science and Industry
Chicago, IL
Food Service
Dental Insurance
Vision Insurance
Education
Executive Sous Chef
Sonesta Hotels International
Chicago, IL
Food Service
Dental Insurance
Vision Insurance
Parental Leave
$70k - $75k / year
Executive Chef
Compass Group
Chicago, Illinois
Food Service
Parental Leave
$88k / year
Executive Sous Chef: Menu & Kitchen Leadership
Emmetts Brewing
West Dundee, IL
New
Food Service
Job Description
Working as a Chef in Wheaton, IL
There are 3,544 Chef opportunities available in Wheaton, IL all with unique requirements.
A Chef will be talented, energetic and experienced person to help our team create new and exciting food offerings. As creative culinary leader, they will lead the team of chefs in the kitchen and work directly with the GM to conceptualize new menu items and explore seasonal offerings. They will also help the team grow and develop their culinary skills while creating an environment where everyone feels empowered to do their best work.
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