The View page displays a submission's general information and data. Watch video
Grundy Workforce Job Board Services: Submission #4386
Secondary tabs
Submission information
Submission Number: 4386
Submission ID: 900271
Submission UUID: fe92bf25-3200-43f0-8f85-eddc3d59a171
Submission URI: /grundy-workforce-job-board-services
Created: Tue, 07/22/2025 - 11:31
Completed: Tue, 07/22/2025 - 11:31
Changed: Tue, 07/22/2025 - 12:10
Remote IP address: 50.171.68.154
Submitted by: Anonymous
Language: English
Is draft: No
Webform: Grundy Workforce Job Board Services
Submitted to: Grundy Workforce Job Board Services
Company Info
Flight 102 Wine Bar
565 MAIN ST NW
BOURBONNAIS, Illinois. 60914-2305
BOURBONNAIS, Illinois. 60914-2305
(815) 592-9943
{Empty}
Owner
Abby Magruder
www.flight102winebar.com
Job Details
Head Chef
565 Main St. NW, Bourbonnais
Yes
Full Time
2nd
salary - negotiable
1
Email Resume/Cover Letter, Call
Head Chef – Flight 102 Whiskey & Wine
Bourbonnais, IL
Flight 102 Whiskey & Wine is seeking a passionate, creative, and experienced Head Chef to lead our culinary team. This is a unique opportunity for a chef who wants to put their personal stamp on an upscale yet approachable menu and help shape the culinary identity of a growing, vibrant restaurant.
Bourbonnais, IL
Flight 102 Whiskey & Wine is seeking a passionate, creative, and experienced Head Chef to lead our culinary team. This is a unique opportunity for a chef who wants to put their personal stamp on an upscale yet approachable menu and help shape the culinary identity of a growing, vibrant restaurant.
Signature Menu Creation: Use your own recipes to develop and showcase signature dishes that elevate our dining experience and reflect the spirit of Flight 102.
Kitchen Leadership: Oversee all kitchen operations, including prep, line execution, cleanliness, and compliance with health and safety standards.
Team Management: Supervise and collaborate with the sous chef and kitchen staff to ensure consistency, quality, and efficiency.
Ordering & Inventory: Take full responsibility for food ordering, inventory control, and vendor relations to maintain cost-effective and timely supply chains.
Cross-Department Collaboration: Communicate clearly and work closely with front-of-house staff to ensure seamless service and an exceptional guest experience.
Kitchen Leadership: Oversee all kitchen operations, including prep, line execution, cleanliness, and compliance with health and safety standards.
Team Management: Supervise and collaborate with the sous chef and kitchen staff to ensure consistency, quality, and efficiency.
Ordering & Inventory: Take full responsibility for food ordering, inventory control, and vendor relations to maintain cost-effective and timely supply chains.
Cross-Department Collaboration: Communicate clearly and work closely with front-of-house staff to ensure seamless service and an exceptional guest experience.
No
No
08/25/2025
Special Posting Instructions
{Empty}
Yes
Yes
{Empty}