Job Opportunities API

Join Mather Place as a Jr. Sous Chef  and help lead the culinary operations behind one of Wilmette's premier senior living dining experiences. This is an exciting opportunity for a culinary professional who is passionate about exceptional food, team development, and hospitality. In this hands-on leadership role, you'll support daily kitchen operations, coach and mentor team members, uphold the highest food safety and sanitation standards, and help ensure every meal reflects the quality, service, and attention to detail our residents have come to expect. At Mather Place, dining is more than a meal—it's a meaningful part of the resident experience. Our culinary team prepares scratch-made cuisine and contributes to robust menu development across two year-round restaurant venues and one seasonal outdoor dining outlet, serving residents, their family members, friends, catered events, and to-go dining needs. We are seeking a seasoned kitchen leader who thrives in a collaborative environment, embraces innovation and creativity, and enjoys developing both people and memorable dining experiences. This is a full-time, hourly position that is 100% in person at Mather Place, located at 2801 Old Glenview Road, Wilmette, IL 60091. Flexibility to work days, evenings, weekends, and holidays is required. ESSENTIAL FUNCTIONS Prepares production sheets and oversees the consistent preparation and timely delivery of quality food to residents, guests, family members and staff. Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health Analysis and Critical Control Points (HACCP) guidelines. Provides oversight and training of kitchen staff including food preparation and presentation, departmental orientation, safe operations of kitchen equipment and cleanliness standards; supervises staff in absence of Executive Chef/Sous Chef. Assists with creation of menus and recipes; orders and secures needed food items and supplies within approved departmental budget and quality guidelines. Monitors food production to minimize waste and over production. Ensures kitchen, storerooms and coolers/freezers are organized and zoned. Ensures timely and accurate documentation including required production and temperature logs. Assists with weekly scheduling of kitchen staff and monitors daily, weekly, and periodic cleaning assignments, ensuring proper use and cleaning of equipment and supplies. Collaborates with Building Services to establish and monitor preventative maintenance programs. Assists with menu development as requested. Assists with receiving deliveries, puts away deliveries when necessary, and assists with the organization of dry storage, walk-ins and freezer using proper rotational practices. Assists Kitchen Attendant as needed / assigned with dish and ware washing, receiving, transportation of food and equipment, and cleaning duties. May be assigned to assist Pastry Chef with basic or fundamental tasks. Identifies areas for improvement, proposes possible solutions, and participates in data collection and process changes as part of the Quality Assurance Process Improvement process. SENSORY REQUIREMENTS: Tactile, tasting, smelling, near vision, peripheral vision, and color vision. QUALIFICATIONS AND SKILLS Required: 5+ years of experience preparing a variety of quality foods in varying quantities. Ability to make independent decisions as needed. Able to establish and maintain professional, positive relationships between and among production and service staff. Able to read and interpret work related documents and follow standardized recipes. Current sanitation certification. Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations. Strong communication skills with the ability to articulate and delegate tasks to staff. Preferred: