32 Culinary jobs in Tinley Park

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary. Requirements A U.S. Citizen or permanent resident with a valid Green Card 17 to 34 Years Old High School Diploma or GED Meet Tattoo Guidelines No Major Law Violations No Medical Concerns Testing & Certifications 15 Nationally Recognized Certifications Available 10 weeks of Basic Training 8 weeks of Advanced Individual Training 85 ASVAB Score: Operators & Food (OF) Skills You'll Learn Preparation & Cooking Stocking & Storage Hospitality

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary. Requirements A U.S. Citizen or permanent resident with a valid Green Card 17 to 34 Years Old High School Diploma or GED Meet Tattoo Guidelines No Major Law Violations No Medical Concerns Testing & Certifications 15 Nationally Recognized Certifications Available 10 weeks of Basic Training 8 weeks of Advanced Individual Training 85 ASVAB Score: Operators & Food (OF) Skills You'll Learn Preparation & Cooking Stocking & Storage Hospitality

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary. Requirements A U.S. Citizen or permanent resident with a valid Green Card 17 to 34 Years Old High School Diploma or GED Meet Tattoo Guidelines No Major Law Violations No Medical Concerns Testing & Certifications 15 Nationally Recognized Certifications Available 10 weeks of Basic Training 8 weeks of Advanced Individual Training 85 ASVAB Score: Operators & Food (OF) Skills You'll Learn Preparation & Cooking Stocking & Storage Hospitality

As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary. Requirements A U.S. Citizen or permanent resident with a valid Green Card 17 to 34 Years Old High School Diploma or GED Meet Tattoo Guidelines No Major Law Violations No Medical Concerns Testing & Certifications 15 Nationally Recognized Certifications Available 10 weeks of Basic Training 8 weeks of Advanced Individual Training 85 ASVAB Score: Operators & Food (OF) Skills You'll Learn Preparation & Cooking Stocking & Storage Hospitality

• Developing and implementing innovative culinary strategies and concepts that align with the brand's vision and market demands.
• Overseeing all aspects of menu engineering, recipe development, and costing for diverse dining outlets.
• Conducting in-depth market research to identify emerging food trends, competitor activities, and guest preferences.
• Establishing and maintaining high standards of food quality, presentation, and consistency.
• Managing culinary budgets, controlling food costs, and optimizing operational efficiency.
• Leading, mentoring, and developing the culinary team, fostering a collaborative and high-performance environment.
• Collaborating with operations, marketing, and purchasing departments to ensure seamless execution of culinary initiatives.
• Ensuring compliance with all health, safety, and sanitation regulations.
• Sourcing high-quality ingredients and establishing strong relationships with suppliers, prioritizing sustainable and local options where possible.
• Innovating new food and beverage programs, including special events, catering, and off-site opportunities.

The PART-TIME Lab Technician provides vital support to the Culinary Program during its transition period. Working under the direction of the Department Chair, this role ensures smooth program operations and supports instructional excellence.

Key Responsibilities:

• Oversee purchasing and inventory management of food, supplies, and equipment, ensuring timely procurement within budget constraints.

• Maintain compliance with all safety standards and practices in teaching labs and kitchens.

• Assist faculty and students with setup and breakdown of lab activities as needed.

• Ensure cleanliness, organization, and readiness of lab/kitchen spaces.

• Perform other duties as assigned by the Department Chair.

Compensation & Schedule:

• Pay: $22/hour

• Hours: 10-20 per week, with a flexible schedule based on candidate availability and department needs

Qualifications:

• High school diploma or equivalent required.

• Associate degree or coursework in culinary arts, hospitality, or a related field preferred.

• Knowledge of food safety standards; current ServSafe certification (or ability to obtain within 3 months of hire) strongly preferred.

• Strong organizational and time-management skills, with the ability to manage multiple tasks and deadlines.

• Experience with purchasing, inventory, or supply management preferred.

• Ability to work both independently and collaboratively with faculty, staff, and students.

• Excellent communication and interpersonal skills.

• Physical ability to lift and carry up to 25 lbs., stand for extended periods, and perform general kitchen/lab duties.

Ivy Tech Community College is an accredited, equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, ethnicity, national origin, marital status, religion, sex, gender, sexual orientation, gender identity, disability, age or veteran status. As required by Title IX of the Education Amendments of 1972, Ivy Tech Community College does not discriminate on the basis of sex, including sexual harassment in its educational programs and activities, including employment and admissions. Questions specific to Title IX may be referred to the College's Title IX Coordinator or to the US Department of Education Office of Civil Rights.

• Conceptualize, develop, and refine innovative menus and culinary offerings across multiple dining concepts.
• Drive culinary excellence and ensure the highest standards of food quality, taste, and presentation.
• Conduct extensive research into global food trends, emerging ingredients, and advanced culinary techniques.
• Develop and test recipes, ensuring they are scalable, cost-effective, and align with brand identity.
• Collaborate closely with corporate chefs, restaurant managers, and marketing teams to execute culinary vision.
• Create comprehensive culinary training materials and conduct virtual training sessions for kitchen staff.
• Oversee recipe costing, inventory management, and waste reduction strategies.
• Establish and maintain strong relationships with suppliers to source high-quality, seasonal, and sustainable ingredients.
• Ensure compliance with all food safety and sanitation regulations (HACCP, ServSafe, etc.).
• Lead virtual culinary workshops and ideation sessions with culinary teams.
• Develop and present new menu concepts and culinary strategies to senior leadership.
• Monitor industry publications and competitor activities to identify opportunities for innovation.
• Manage a remote culinary team, fostering a culture of creativity, collaboration, and continuous improvement.
• Contribute to brand positioning and marketing efforts through exceptional culinary storytelling.
• Assist in the development of catering and special event menus.

• Formal culinary degree from a recognized institution or equivalent extensive professional experience.
• Minimum of 10 years of progressive culinary experience, with at least 5 years in an Executive Chef or senior culinary leadership role within high-volume, multi-unit establishments.
• Demonstrated expertise in menu development, recipe creation, and fine dining.
• Exceptional palate, creativity, and a passion for innovative cuisine.
• Proven ability to manage culinary operations remotely and lead distributed teams effectively.
• Strong understanding of food costing, inventory control, and P&L management.
• Excellent knowledge of food safety, sanitation, and regulatory compliance.
• Superb communication, presentation, and interpersonal skills.
• Proficiency in relevant culinary software and standard office applications.
• Ability to work under pressure and adapt to changing priorities in a fast-paced environment.
• Experience with diverse cuisines and dietary restrictions is highly desirable.
• Culinary certifications (e.g., ACF) are a plus.
• Willingness to travel as needed for business requirements.

• Develop and refine innovative menus and recipes with a focus on seasonal ingredients and emerging culinary trends.
• Oversee virtual culinary operations, ensuring consistency in quality, taste, and presentation.
• Manage food costs, procurement, and inventory control through remote oversight.
• Lead and mentor remote culinary teams, fostering a collaborative and high-performance environment.
• Ensure adherence to all food safety, sanitation, and regulatory standards globally.
• Collaborate with marketing and brand teams to align culinary offerings with promotional campaigns.
• Conduct virtual taste panels and quality assessments to maintain excellence.
• Stay abreast of industry best practices, new technologies, and competitor activities.
• Manage relationships with key suppliers and vendors.
• Contribute to the strategic direction of the company's culinary vision.

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 10 years of progressive culinary experience, with at least 5 years in an Executive Chef or equivalent leadership role.
• Demonstrated success in menu development and cost management.
• Exceptional understanding of diverse global cuisines and culinary techniques.
• Proven ability to lead and inspire remote teams effectively.
• Proficiency in relevant digital communication and management tools.
• Strong understanding of food safety regulations (e.g., HACCP).
• Excellent communication, interpersonal, and organizational skills.
• Passion for innovation and continuous improvement in the culinary field.