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Job Details


Sous Chef




Full Time

On Site


Abbott Park, Illinois, United States

Abbott is a global healthcare leader that helps people live more fully at all stages of life. Our portfolio of life-changing technologies spans the spectrum of healthcare, with leading businesses and products in diagnostics, medical devices, nutritionals and branded generic medicines. Our 113,000 colleagues serve people in more than 160 countries.

At Abbott, you can do work that matters, grow, and learn, care for yourself and family, be your true self and live a full life. You’ll also have access to:

  • Career development with an international company where you can grow the career you dream of .
  • Free medical coverage for employees* via the Health Investment Plan (HIP) PPO
  • An excellent retirement savings plan with high employer contribution
  • Tuition reimbursement, the [Register to View] student debt program and [Register to View] education benefit - an affordable and convenient path to getting a bachelor’s degree.
  • A company recognized as a great place to work in dozens of countries around the world and named one of the most admired companies in the world by Fortune.
  • A company that is recognized as one of the best big companies to work for as well as a best place to work for diversity, working mothers, female executives, and scientists.

The Opportunity

This position works out of our Abbot Park, IL location in the General Engineering Services division.

As the Chef, you’ll provide guest service and meals that satisfy and exceed our guests expectations. Assure that high levels of sanitation and safety are met. The Chef is responsible for all back of the house operations including: Maintaining that consistent high quality products are served; Following recipes; Sanitation/Safety and Ordering.

Main Responsibilities

  • Assists preparing various foods, stock/stores incoming supplies/orders, cleans/sanitizes work area, setup/breakdown of line for service, serves proper food portions and stocks line or cashiers, and recipe development.
  • Above descriptions cover most significant duties but do not exclude other occasional tasks not mentioned.
  • Quality control issues, guest service needs/desires, work team related issues, production levels.

Required Qualifications

  • Basic understanding of institutional foodservice objectives and knowledge of equipment use
  • Education Level: High School diploma or GED.
  • Minimum cooking experience: 3 years.
  • Loading/lifting, bending, turning, reaching/handling, twisting, rolling/pushing, sterilization of knives, all equipment (steamers, ovens, registers, etc.)

Preferred Qualifications

  • Culinary degree or related experience

Daily interruptions include: frequency of equipment/environmental noise, telephone/alarms/timers, co-workers/guest interaction. Responsible for self.