Sous Chef- LSG Sky Chefs

Sous Chef

$60,000-$70,000/year

LSG Sky Chefs is best known as one of the world’s largest airline catering and hospitality companies, operating under the umbrella of LSG Group. Today, LSG Sky Chefs delivers over 560 million meals a year and is present at 205 airports in 53 countries, with several locations in the U.S serving the catering needs of major airline customers. 

We are looking to strengthen our team with the addition of a Sous Chef for our flagship facility.  This is a challenging and expanding role for an ambitious professional and the position comes with attractive pay/benefits and a chance to work in a state of the art culinary environment. 

Major responsibilities will include:

• Execute and supervise food production and storage activities by providing guidance to kitchen staff and leading the team in the Chef’s absence.

• Monitor material consumption and orders required food and equipment on a daily basis to satisfy production plan.

• Participate in the development of food products and menus as needed for menu presentation.

• Assure compliance with quality, safety and company standards, including Hazard Analysis and Critical Control Point (HACCP) guidelines.

Qualified individuals will have:

• At least 3-5 years of experience in a high volume production kitchen or Apprenticeship/ Certification from culinary school.

• Strong knowledge of HACCP food and hygiene regulations.

• Able to demonstrate concepts of financial controls, such as keeping food costs within budget, controlling stock levels, and minimizing waste.

• Strong communication, organizational and leadership skills.

• Ability to work in a fast paced environment with strong attention to detail.

• Good knowlege of MicroSoft Office and Windows-based computer systems.

If interested in applying please email resume to virizarry02@iwe.staugustine.edu
Indicate in the subject line of the email the title of this posting.

Commons Supervisor- DInning Services- moody Bible Institute

Under the direct supervision of the Senior Dining Services Supervisor and the Assistant Director, responsible for the efficient operation of all aspects of the Commons. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Responsible to effectively lead the Commons by delegating duties, under the direction of the Senior Food Service Supervisor, assigning specific tasks and ensuring all stations are covered and all team members are prepared for each day. Responsible to fulfill the responsibilities of the Senior Food Service Supervisor in their absence. Responsible to assist the Senior Food Service Supervisor in training and development of Commons full-time and part-time staff. Responsible to ensure that the Commons and all related areas are kept clean and sanitary, and all procedures conform to the Chicago Health Department and Food Service standards at all times. Responsible for maintaining proper attitude and communication between the Senior Dining Services Supervisor and staff to ensure proper work flow and maintaining good crew morale and guest service. Responsible to ensure the clear communication of all needs of the business, including equipment repair, to the Senior Dining Services Supervisor. Responsible to assist the Senior Dining Services Supervisor to continually reevaluate Commons guest service to anticipate the changing needs of the business to improve guest flow and guest service. Responsible for maintaining current quality standards while continuing to seek to improve those standards and appearance of all items served. Responsible to keep current on menu trends while working with the Senior Dining Services Supervisor to help keep the Commons current on its guest offerings. Responsible to assists the Senior Dining Services Supervisor in new product development and the evaluation of current recipes on a continuous basis to maintain accuracy in production while providing the guests with culinary interesting and wholesome menu options. Contributes to a team environment by recognizing and reinforcing individual and team accomplishments Responsible for assisting Senior Dining Services Supervisor in holding employees accountable to standards and policies as written in Employee Guide along with Dining Services operational policy and procedures to ensure the safety of all team members and guests during each shift.  Responsible to assist in the Commons Student Supervisor selection process. Perform related and special duties as assigned. Minimum Requirements High School Diploma or GED Minimum of 2 - 3 years supervisory experience in a high-volume college food service, hotel, restaurant, club or similar institution required. Must be able to take direction and delegate responsibilities to effectively train, mentor and direct staff to achieve consistently high standards. Ability to communicate effectively to help keep all team members informed Team oriented, adaptable, dependable, and strong work ethic Superior organizational skills and careful attention to detail. Ability to work in a fast paced environment Computer skills including payroll, scheduling, and POS systems Physically able to lift and move items up to 30 pounds Successfully pass city of Chicago certified food service exam in the first 6 months Authorized to work in the US legally without sponsorship Preferred Requirements 3 - 5 years supervisory experience in a high-volume college food service, hotel, restaurant, club or similar institution Work Environment/Conditions Moody Bible Institute is a Christian-based Higher Education and Media Ministry. We exist to equip people with the Truth of God’s Word. If you are mission-minded, and have a servant’s heart, join us as we look to further impact the Kingdom of God. High volume retail food service environment on a college campus serving customers Supervising multiple crew members to efficiently serve customers Serving, stocking, and producing food for guests to purchase

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Sous Chef- Moody Bible Institute

Under the direct supervision of the Executive Chef and Executive Sous Chef to perform general and specific cooking duties, supervising, training, scheduling Full Time Prep Cooks, Full Time Baker, and Part Time Student Cook’s Helpers (CH’s). Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Responsible to train, schedule and supervise Full Time Cooks, Part Time Student Cook’s Helpers (KC).   Responsible for the development and daily interaction with the Kitchen Crew staff.  Responsible to delegate duties, assign specific tasks and ensure all action stations are covered and all team members are prepared for each day   Oversee the cold and hot production. Responsible for proper preparation, servicing, distribution and cleanup of all cold and hot food menu requirements to their proper venue – Catering, Commons and SDR.  Pay especial attention in the production and execution of Special dietary meals, ensuring the well been of our customers.  Responsible for opening/closing kitchen daily including ensuring all kitchen equipment is fully operational and logging opening cooler and freezer temperatures and food temperatures are up to date.  Responsible to ensure that the Kitchen and serveries and all related areas are kept clean, sanitary, and safe in accordance with Chicago Health Department and Food Service standards at all times and to see that assigned personnel are in proper and clean uniforms including the availability of clean towels throughout the day.  Responsible to ensure product is rotated properly using the FIFO method and that all product not in its original container is properly labeled and dated.  Responsible to ensure proper quantities of product is prepared for the Main Line, Action Station, Asian Corner, Gluten Free, Commons and SDR including backup supplies.  Responsible to ensure all needed SDR specialty bar toppings are properly and timely produced.  Responsible for creating and assigning daily production reports, recipes and menus to use leftover foods.  Able to adjust to changes if need it.  Responsible to identify, organize and labels all items.    Responsible for training and development of staff on proper operation of all equipment and execution of action stations.  Responsible for maintaining proper attitude and communication between the Executive Chef and Full and Part Time staff to ensure proper work flow and maintaining good crew morale and guest service.  Responsible for maintaining current quality standards while continuing to seek to improve those standards and appearance of all foods served.  Fulfills the responsibilities of the Executive Chef as concerns all cold and hot food production in their absence.  Responsible to fulfill all responsibilities of the Executive Chef and Executive Sous Chef in their absence.  Responsible to assist the Executive Chef in new product development and the evaluation of current recipes on continuous basis to maintain accuracy in production while providing the students with culinary interesting and wholesome menu options.   Responsible to keep current on menu trends while working with the Executive Chef and Executive Sous Chef to develop their culinary skills and knowledge  Responsible for assisting the Executive Chef in holding employees accountable to standards and policies as written in Employee Guide, and progress review for all assigned employees.  Function as an Expo during meal times.  Assist in the execution of catering as need it.   Been able to work ahead of himself, in the preparation and execution of meals.   Assist dinner cook if need it.  Minimum Requirements 2 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution required Prior supervisory experience (2 – 3 years) in the food service industry required Superior organizational skills and careful attention to detail Good communication and interpersonal skills Physically able to perform duties which contain repetitive motions such as stirring, slicing, bending, and lifting boxes weighing 35 pounds. Ability to stand on feet for periods of 4+ hours at a time High School Diploma or GED required Certificate in Food Service Sanitation (ServSafe) required within six (6) months of hire date Preferred Requirements 5 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution preferred. Prior supervisory experience (2 – 3 years) in the food service industry preferred. Work Environment/Conditions This position operates in back of the house kitchen and storeroom environment.  The role routinely uses standard restaurant equipment such as knives, ovens, steamers, meat slicers and scales.

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Production Staff Internship- Leto Foods ICNC/ The Hatchery

Internship Title: Production Staff

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Join Lēto Foods founder in the kitchen on Mondays from 8:30-4:30 for full exposure to 

launching a Direct-to-Consumer company. Each Monday we ship our customer orders 

(build boxes, fill boxes with smoothies & dry ice), and then produce our smoothie 

pouches in the afternoon. Most of our ingredients arrive cut/frozen, but there is some 

light ingredient prep required. At the end of the day we do clean up. We work on an 

enthusiastic 3-person team!

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

The intern would learn how to refine production processes, gain exposure to a 

commercial kitchen, and learn about direct-to-consumer shipping! 

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 The intern must be over the age of 18, have their ServSafe Food Handler

Certificate, be willing to learn (we are a small but growing company!), and 

ideally be willing/able to learn how to use our software (Shopify orders, 

FedEx.com, label printing). 

 The intern should be detail oriented – most of the work is measuring each 

ingredient and putting it into a pouch; most of our ingredients arrive prepped, 

but not all. 

Additional Requirements: Please include any additional requirements an intern must have, such as a

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Ability to get to/from The Hatchery, slip resistant shoes, computer for the 

optional Saturdays shipping component. 

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

Interns will submit their time sheet on a biweekly schedule and their internship stipend 

will also be given to them on a biweekly schedule. Interns are considered independent 

contractors and they will need to complete a W9 Form; please note, no taxes are taken 

out of your stipend check.

Duration: Anticipated Start Date: June 7, 2021

Anticipated End Date: August 31, 2021

Schedule: Number of Hours per Week: 8

Days and Hours: Mondays from 8:30am - 4:30pm

Work Location: The Hatchery @ 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Kitchen Assistant Internship- ICNC/ The Hatchery

Internship Title: Kitchen Assistant

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Assist kitchen staff with bottling, labelling, packaging and shipping of product. 

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

Process for product manufacturing as well as process for client shipping. 

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 ServSafe Food Handler Certificate 

o ICNC can assist if you don’t have this already

 Be over the age of 18

 A Willingness to learn

Additional Requirements: Please include any additional requirements an intern must have, such as a

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Slip resistant shoes

 Be able to stand for 4 hours at a time

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

 Interns will submit their time sheet on a biweekly schedule and their internship 

stipend will also be given to them on a biweekly schedule. 

 Interns are considered independent contractors and they will need to complete 

a W9; please note, no taxes are taken out of your stipend check.

Duration: Anticipated Start Date: 6/7/2021

Anticipated End Date: 8/31/2021

Schedule: Number of Hours per Week: 10 – 20 

Days and Hours: Required Wednesdays and Thursdays from 11am to 5pm; you may 

also work other days of the week as well depending on need.

Work Location: The Hatchery 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Quest Foods Hiring Various Locations and Position

Apply at Quest Food Management Services (careerplug.com)

Email virizarry02@iwe.staugustine.edu once application is submitted

Kitchen Assistant Intern- Pig Fire- The Hatchery

The kitchen assistant intern will assist in preparing and packaging 500 meals a week for 3 weeks for

delivery to Chicago community organizations. Pay is $13.50/hr for the duration of the internship.

Depending on the intern’s performance, a part-time employment opportunity (20 hours/week) with a

wage increase will be available upon conclusion of the internship, along with opportunity for full-time

employment.

Work Location: The Hatchery 135 N. Kedzie Ave., Chicago

Schedule: Workdays start at 6 am on delivery days (Wed/Fri)

May 24 – 28 9 am – 5 pm

June 7 – 9 9 am – 5 pm

June 21 – 25 9 am – 5 pm

Handle, store and rotate all products properly

Cook menu items with Executive Chef

Follow proper techniques and food presentation

Perform correct food handling and storage

Clean kitchen, wash dishware and equipment

Interact with customers & provide customer service

Use POS software and equipment

Follow Kitchen Manager’s instructions

Comply with all nutrition, sanitation and safety

standards, including COVID safety guidelines -

temperature checks and mask wearing

Maintain positive, respectful, and professional

workplace conduct with team members

R E S P O N S I B I L I T I E S

Four-hour stage

Basic set of knives

Slip-resistant shoes

IL Food Handler certification

Willing to travel to assist with deliveries

(no driving required)

Basic knife skills

Able to read and write in English

Basic computer skills

Able to lift, push, carry up to 50 lbs of

product/equipment

Able to stand for up to 12 hours per day

Strong interpersonal skills

Always demonstrates professionalism

Willing to learn, able to improve when

given feedback

Must always follow all safety regulations

and COVID safety guidelines

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Kitchen Helper- Chia Leah LLC - ICNC/ The Hatchery

Kitchen Helper

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Responsible for learning how to produce, set up, clean up, packaging, inventory.

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

 Kitchen & food safety

 An understanding & experience of consumer packaged goods start up world 

 Inventory management

 Teamwork building, reliability

 Understanding of our mission to fuel a healthy lifestyle, appreciation for high 

quality & nutritious ingredients

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 Be over the age of 18

 Have ServSafe Food Handler Certification and Food Allergen Certification (or 

being willing to obtain prior to start date)

 Experience in a commercial kitchen preferred

 Excellent communication skills, not afraid to ask questions

Additional Requirements: Please include any additional requirements an intern must have, such as a 

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Complete a 2-4 hour stage (aka trial run)

 Slip resistant comfortable shoes

 Access to getting to The Hatchery 

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

 Interns will submit their time sheet on a biweekly schedule and their internship 

stipend will also be given to them on a biweekly schedule. 

 Interns are considered independent contractors and they will need to complete 

a W9 form; please note, no taxes are taken out of your stipend check.

Duration: Anticipated Start Date: June 1, 2021 (or sooner)

Anticipated End Date: August 31, 2021

Schedule: Number of Hours per Week: 10-15

Days and Hours: Monday and Tuesday production 8am-3pm

Work Location: Hatchery @ 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Culinary Equipment & Supplies- US Foods

 The primary purpose of this position is to increase sales and penetration of the Culinary Equipment & Supplies (CES) category by selling both independently and jointly with Sellers leveraging product expertise. Provides consultative services to aid customers through improved utilization of the category; conducts product training to sellers; conducts product demonstrations to increase category and product knowledge, sharing differentiation story of US Foods and its exclusive brands.

Product Expert: The ‘go-to’, local resource on the category of expertise; driving category penetration and growth
• Provide product expertise and sales support for all aspects of the category
• Demonstrate drive and determination to accomplish goals / KPIs across category (including sales case growth, category penetration, EB penetration, and Seller feedback).
• Support category growth by informing assortment decisions through acquiring and providing Market intelligence and customer feedback on product offerings, pricing, trends and innovations in the market
• Routinely takes initiative to find better ways to achieve desired results; analyzes data to identify and prioritize opportunities
• Work with Sellers to refine product offering, order guides and potential pricing for new accounts.
• Attend train the trainer sessions as needed (e.g., Scoop centralized training)
• Coach sellers during one-on-one opportunities in the field; e.g. ride-alongs.
• Prepare for meetings (e.g. learn / practice content delivery, obtain samples, secure support, etc)
• Train Sales Support Team on product / category specific opportunities, as applicable
• Actively seek opportunities to grow own knowledge of the category (attend industry events, network with peers) and share learnings with local teams

Team Seller: Collaborates across functions and teams to achieve common goals.
Consultant to our sellers, inspiring the selling organization to activate
• Partner with Sellers in opening new accounts with highest potential; accompany Sellers on high potential accounts’ visits to provide specific category expertise.
• Answer product questions from the Sellers via CRM tool (SOUS), phone or email.
• Provide (limited) support to Sellers in selling activities for non-prioritized opportunities.

Consultant to our customers, inspiring and providing the right solutions to meet their needs
• Demonstrate product use and/or menu applications at Market and Customer locations providing consulting expertise to customers on the key product considerations, product features/benefits and usage/preparation of the product.
• Makes customer visits on targeted category voids, conversions and/or new product placements.
• Plays an active role in planning for and executing upon sales blitzes / activations, customer culinary events

Brand Ambassador: Delivers the US Foods Customer Experience
• Understands, articulates, and sells the value of our Brand
• Identifies cross merchandising opportunities; advocates for our systems / technology (SOUS, USF Online / Mobile, etc)
• Team Up: Engages the right people, in the right way, at the right time; proactively looks for opportunities to help others
• Second to None: Challenges the status quo every day to be the best; actively seeks out opportunities to develop yourself and others
• Talk Straight: Seeks the truth and exchanges objective feedback. Responds to feedback in order to improve performance.

Product Expert: The ‘go-to’, local resource on the category of expertise; driving category penetration and growth
• Provide product expertise and sales support for all aspects of the category
• Demonstrate drive and determination to accomplish goals / KPIs across category (including sales case growth, category penetration, EB penetration, and Seller feedback).
• Support category growth by informing assortment decisions through acquiring and providing Market intelligence and customer feedback on product offerings, pricing, trends and innovations in the market
• Routinely takes initiative to find better ways to achieve desired results; analyzes data to identify and prioritize opportunities
• Work with Sellers to refine product offering, order guides and potential pricing for new accounts.
• Attend train the trainer sessions as needed (e.g., Scoop centralized training)
• Coach sellers during one-on-one opportunities in the field; e.g. ride-alongs.
• Train sellers during sales meetings or initiative specific training
• Prepare for meetings (e.g. learn / practice content delivery, obtain samples, secure support, etc)
• Train Sales Support Team on product / category specific opportunities, as applicable
• Actively seek opportunities to grow own knowledge of the category (attend industry events, network with peers) and share learnings with local teams

Team Seller: Collaborates across functions and teams to achieve common goals.
Consultant to our sellers, inspiring the selling organization to activate
• Partner with Sellers in opening new accounts with highest potential; accompany Sellers on high potential accounts’ visits to provide specific category expertise.
• Answer product questions from the Sellers via CRM tool (SOUS), phone or email.
• Provide (limited) support to Sellers in selling activities for non-prioritized opportunities.

Consultant to our customers, inspiring and providing the right solutions to meet their needs
• Demonstrate product use and/or menu applications at Market and Customer locations providing consulting expertise to customers on the key product considerations, product features/benefits and usage/preparation of the product.
• Makes customer visits on targeted category voids, conversions and/or new product placements.
• Plays an active role in planning for and executing upon sales blitzes / activations, customer culinary events

Brand Ambassador: Delivers the US Foods Customer Experience
• Understands, articulates, and sells the value of our Brand
• Identifies cross merchandising opportunities; advocates for our systems / technology (SOUS, USF Online / Mobile, etc)
• Team Up: Engages the right people, in the right way, at the right time; proactively looks for opportunities to help others
• Second to None: Challenges the status quo every day to be the best; actively seeks out opportunities to develop yourself and others
• Talk Straight: Seeks the truth and exchanges objective feedback. Responds to feedback in order to improve performance.
• Walk the Talk: Takes accountability to deliver upon their commitments;
demonstrates drive and determination to accomplish goals.

Education/Training: High School diploma or equivalent required; Bachelor's degree preferred.

Related Experience: Minimum of 3 years of sales and Culinary Equipment & Supplies (CES) category experience required; culinary training beneficial.

Knowledge/Skills/Abilities:
· Consultative selling skills required.
· Possesses strong verbal and written communication skills, as well as
solid interpersonal, presentation, facilitation and training skills
required.
· Product expertise in Culinary Equipment & Supplies (CES) required.
· Foodservice experience preferred.
· Experience using CRM Tool preferred.

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email

Kitchen Assistant- ICNC/ The Hatchery

Filipino Catering and Pop-Up Restaurant in need of a Kitchen Assistant.

Responsibilities:

• Prepare vegetables and meats for cooking
• Cook and bake food items
• Clean kitchen, wash dishware and equipment
• Handle and store ingredients
• Interact with customers & provide customer service
• Use point-of-sale software and equipment

Required Skills:

• Basic knife skills
• Able to read and write in English
• Basic computer skills
• Able to lift, push, carry up to 60 lbs of product/equipment
• Able to stand for 8-12 hours per day
• Strong interpersonal skills
• Comply with sanitation and safety standards, including COVID safety guidelines - temperature checks and mask wearing
• Maintain positive, respectful, and professional workplace conduct 

Location:
The Hatchery - 135 N Kedzie Ave., Chicago, IL 60612

Work Schedule:
20 hrs/week with flexibility to do 30 hrs/week for special events
 
Rate of Pay:
$15.00/hour

If interested, please email your resume to the CTC staff at virizarry02@iwe.staugustine.edu

Please indicate in the subject line the title of this posting. 

Baker & kitchen Assistant Intern- Masa Madre- ICNC

 Internship Title:Baker & Kitchen Assistant

Number of internship positions currently available:2

Internship Description:

The internship consists in helping out throughout the baking process, making of doughs, inventory, cleaning, arranging ingredients, waiting and signing for deliveries, packaging, and deliveries.

Internship Objectives:

 Baking knowledge

 Customer interaction

 Managing of a kitchen

 Team work

Required Skills:

Please include any functional, technical, interpersonal, or software skills.

 Food Handler Certificate

o If you don’t have, ICNC can assist you in getting it

 Knowing how to work with artisanal product

 Physical strength

 Basic writing and reading

 Basic iPhone and computer knowledge

Additional Requirements:

 Added Plus - Valid driver’s license and willing to travel to deliver around Illinois when needed

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a maximum of 160 hours at $13.50/hour for a total of $2,160 – this cost is covered and paid for by this grant.

Interns will submit their time sheet on a biweekly schedule and their internship stipend will also be given to them on a biweekly schedule.

Interns are considered independent contractors and they will need to complete a 1099; please note, no taxes are taken out of your stipend check.

Anticipated Start Date: 03/15/2021

Anticipated End Date:

Number of Hours per Week: 8 - 12

Days and Hours: Tuesday & Wednesday 7am to 11am, hours may change as needed; there is also an opportunity to work other days as well

Work Location: The Hatchery @ 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Server Part Time- Mather Lifeways, Evanston, IL

We’re seeking a part-time server to help create outstanding culinary experiences for residents and guests in the multiple restaurants within our senior living residence. As a server, you’ll be responsible for providing pleasurable dining experiences by ensuring professional and timely service according to established dining standards. You will ensure the accuracy of food orders, and serve meals in a safe, sanitary, and timely manner. You’ll also complete related tasks including side work; demonstrate a positive, respectful, and professional team approach; and communicate effectively with residents and staff.

We have the following schedules available: 

Sunday's 7:00am-12:pm, Tuesday, Wednesday, Thursday, Friday 4:00pm -8:30pm

About The Mather:

The Mather is a Life Plan Community for those age 62 and better. Our staff of professionals is committed to providing excellent service and a warm atmosphere for residents, visitors, and staff. The Mather is in Evanston, Illinois, close to downtown and public transportation. The Mather includes 240 independent living apartment homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, art studio, gardens, and more.

The Mather is located at 425 Davis Street in Evanston.

What We Offer:

Mather offers a benefits package* that goes above and beyond.

All employees are eligible for:

• Generous paid-time off (PTO) program including vacation days, sick days, personal days, and holidays. Earn-as-you-go plan that rolls over year to year, offering flexibility
• 401(k) program with strong employer match and annual contribution (Age 21 or better)
• Convenient subsidized parking or public transportation for certain locations
• Learning to Age Well Program – employees can be reimbursed up to $130 per year for completion of classes such as music lessons, yoga, or foreign language classes

Benefits-eligible employees can take advantage of:

• Medical, dental, and vision plans
• Extended illness benefits
• Tuition reimbursement promoting lifelong learning
• Employee wellness programs, including free annual wellness screening
• Short- and long-term disability insurance
• Life insurance - 100% coverage by Mather 

 *Benefits are subject to change without notice. Benefits details dependent on employment status.

Expectations of Mather Employees:

• The ability to work well in a team environment
• Effective interpersonal, verbal, and written communication skills
• The ability to establish and maintain relationships with residents, customers, and coworkers
• The ability to learn new tasks and information and apply to serving others
• A commitment to delivering on responsibilities
• Reliability, professionalism, and a strong work ethic

Email resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Server- Part Time- Mather Lifeways, Evanston, IL

We’re seeking a part-time server to help create outstanding culinary experiences for residents and guests in the multiple restaurants within our senior living residence. As a server, you’ll be responsible for providing pleasurable dining experiences by ensuring professional and timely service according to established dining standards. You will ensure the accuracy of food orders, and serve meals in a safe, sanitary, and timely manner. You’ll also complete related tasks including side work; demonstrate a positive, respectful, and professional team approach; and communicate effectively with residents and staff.

We have the following schedules available: 

Monday, Wednesday, Friday and Saturday 4:00pm -8:30pm.

About The Mather:

The Mather is a Life Plan Community for those age 62 and better. Our staff of professionals is committed to providing excellent service and a warm atmosphere for residents, visitors, and staff. The Mather is in Evanston, Illinois, close to downtown and public transportation. The Mather includes 240 independent living apartment homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, art studio, gardens, and more.

The Mather is located at 425 Davis Street in Evanston.

What We Offer:

Mather offers a benefits package* that goes above and beyond.

All employees are eligible for:

• Generous paid-time off (PTO) program including vacation days, sick days, personal days, and holidays. Earn-as-you-go plan that rolls over year to year, offering flexibility
• 401(k) program with strong employer match and annual contribution (Age 21 or better)
• Convenient subsidized parking or public transportation for certain locations
• Learning to Age Well Program – employees can be reimbursed up to $130 per year for completion of classes such as music lessons, yoga, or foreign language classes

Benefits-eligible employees can take advantage of:

• Medical, dental, and vision plans
• Extended illness benefits
• Tuition reimbursement promoting lifelong learning
• Employee wellness programs, including free annual wellness screening
• Short- and long-term disability insurance
• Life insurance - 100% coverage by Mather 

 *Benefits are subject to change without notice. Benefits details dependent on employment status.

Expectations of Mather Employees:

• The ability to work well in a team environment
• Effective interpersonal, verbal, and written communication skills
• The ability to establish and maintain relationships with residents, customers, and coworkers
• The ability to learn new tasks and information and apply to serving others
• A commitment to delivering on responsibilities
• Reliability, professionalism, and a strong work ethic

Email resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Server- Part Time- Mather Lifeways

We’re seeking a part-time server to help create outstanding culinary experiences for residents and guests in the multiple restaurants within our senior living residence. As a server, you’ll be responsible for providing pleasurable dining experiences by ensuring professional and timely service according to established dining standards. You will ensure the accuracy of food orders, and serve meals in a safe, sanitary, and timely manner. You’ll also complete related tasks including side work; demonstrate a positive, respectful, and professional team approach; and communicate effectively with residents and staff.

We have the following schedules available: 

Monday's, Tuesday, Thursday, Friday, Saturday 4:00 pm -8:30 pm.

About The Mather:

The Mather is a Life Plan Community for those age 62 and better. Our staff of professionals is committed to providing excellent service and a warm atmosphere for residents, visitors, and staff. The Mather is in Evanston, Illinois, close to downtown and public transportation. The Mather includes 240 independent living apartment homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, art studio, gardens, and more.

The Mather is located at 425 Davis Street in Evanston.

What We Offer:

Mather offers a benefits package* that goes above and beyond.

All employees are eligible for:

• Generous paid-time off (PTO) program including vacation days, sick days, personal days, and holidays. Earn-as-you-go plan that rolls over year to year, offering flexibility
• 401(k) program with strong employer match and annual contribution (Age 21 or better)
• Convenient subsidized parking or public transportation for certain locations
• Learning to Age Well Program – employees can be reimbursed up to $130 per year for completion of classes such as music lessons, yoga, or foreign language classes

Benefits-eligible employees can take advantage of:

• Medical, dental, and vision plans
• Extended illness benefits
• Tuition reimbursement promoting lifelong learning
• Employee wellness programs, including free annual wellness screening
• Short- and long-term disability insurance
• Life insurance - 100% coverage by Mather 

 *Benefits are subject to change without notice. Benefits details dependent on employment status.

Expectations of Mather Employees:

• The ability to work well in a team environment
• Effective interpersonal, verbal, and written communication skills
• The ability to establish and maintain relationships with residents, customers, and coworkers
• The ability to learn new tasks and information and apply to serving others
• A commitment to delivering on responsibilities
• Reliability, professionalism, and a strong work ethic

Email resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Production Cook Bedford Park, IL- Nurture Life

 Your days will consist of…

• Being a team player alongside great people by preparing and cooking fresh, healthy and developmentally friendly foods for babies, toddlers and kids.
• Reviewing daily work lists and bringing up any questions to your supervisor before starting the tasks.
• Following standard operating procedures while using recipes to produce meals to ensure consistency and quality across all menu items.
• Preparing and cooking quality ingredients that represent our passion to deliver a great product to our customers.
• Ensuring that all products are prepared correctly per product quality standard, recipe guidelines, and compliance with GMPs, USDA and all food safety and quality standards.
• Immediately communicating recipe discrepancies such as order/over statement of yields, bake loss, process loss or bom to a supervisor.
• Processing equipment set up and change over.
• Striving to accomplish the goals of the manufacturing plan based on SQF requirements, consistent with established manufacturing, quality and safety standards.
• Working in a clean and organized way and cleaning as you go, ensuring GMPs, USDA and sanitation standards are met.
• Working safely at all times, asking for assistance when needed and notifying management of any problems or concerns.
• Assisting as needed in all other areas of production operations such as plating, sealing, fulfillment, receiving and sanitation.
  

We’d love for you to…

• 1-2 years experience as a prep cook/food production cook, producing recipes for hundreds of portions at a time.
• Ability to multitask and handle shifting priorities throughout your work shift.
• Ability to communicate, read and understand English as we read and write recipes and conduct meetings in English.
• Have basic computer skills.
• Have basic math skills including weights and measures.
  

Work environment and physical demands…

• Work environment involves moderate risks or discomforts which require special safety precautions, e.g., working around moving machines and forklifts in production facility.
• Protective clothing or gear such as goggles, gloves and slip resistant shoes and other PPE may be required.
• Work will be performed in a cold environment (34-42 degrees) for extended periods of time, must be able to work in a cold environment with required appropriate clothing.
• Tools and equipment such as knives, hand tools, utensils, burners, ovens and standard commercial kitchen equipment will be used.
• Work requires some physical strain such as long continuous periods of standing and walking in production facility.
• Must be able to push, carry, lift and/or pull 50lbs or more
• Other physical demands may include climbing, crouching and/or reaching.
  

We are proud to offer…

• Medical, dental and vision benefits
• 401k savings plan
• Pre-tax commuter benefits program
• Paid holidays, vacation days and generous parental leave

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Various Cafe + Tavern Positions- ICNC

Various Cafe + Tavern Positions  - Chicago, IL

Full and part-time positions available.

Our hours of operation are as follows: 
Riverwalk:

• Tiny Cafe: 7am - 9pm
• Tiny Tapp: 11am - 10pm

 
Navy Pier:

• Tiny Cafe: 8am - 3pm
• Tiny Tavern: 11am - 10pm

Various Positions:

• Assistant Manager
• Busser/Food Runner
• Host
• Line Cook
• Server
• Bartender
• Barista
• Barback

 
All positions start at $14.50/Hour and $8.40/Hour for tipped positions (server/bartender).

Apply by sending resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email