Chef

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 114,000 colleagues serve people in more than 160 countries.

Working at Abbott

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.

• Employees can qualify for free medical coverage in our Health Investment Plan (HIP) PPO medical plan in the next calendar year.

• An excellent retirement savings plan with high employer contribution

• Tuition reimbursement, the Freedom 2 Save ( student debt program and FreeU ( 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 is a full-time position that works out of our Abbott Park, IL location in the GES Global Engineering Services division.

The Chef is responsible for delivering exceptional guest service by preparing meals that meet and exceed guest expectations. This role ensures all culinary operations are performed with consistent quality, efficiency, and strict adherence to sanitation and safety standards. The Chef oversees all back-of-house operations, including kitchen workflow, recipe compliance, food quality, ordering, and maintaining a safe and sanitary environment.

What You'll Work On

• Assist in preparing a wide variety of foods according to standardized recipes and production guidelines.

• Restock food items and supplies; follow pick lists to maintain proper par levels.

• Clean and sanitize the work area, equipment, and food contact surfaces in accordance with safety standards.

• Oversee all cooking procedures to ensure proper technique, accuracy, and food safety practices.

• Monitor finished products for quality, consistency, and correct portion control.

• Address quality control issues, guest service needs and preferences, and team-related concerns in a timely and effective manner.

• Monitor production levels to meet demand while minimizing waste.

• Work closely with management to collaborate on weekly menu planning, providing culinary insight and operational support.

• Coordinate with the catering department to ensure the production of high-quality meals for catered events, meetings, and special functions.

• Support smooth daily kitchen operation by assisting across all production areas as needed.

Key Responsibilities

Guest Service & Food Quality:

• Prepare and present high-quality meals that meet established standards.

• Ensure all dishes follow approved recipes and portion guidelines.

• Support exceptional guest service with timely and accurate meal production.

Kitchen Operations Oversight:

• Direct and supervise all back-of-house operations, including prep, line execution, and workflow.

• Maintain an organized, clean, and efficient kitchen.

• Ensure equipment is functioning properly and report issues promptly.

• Assist in scheduling, task delegation, and daily coordination to ensure smooth operations.

Sanitation & Safety:

• Maintain strict adherence to sanitation, cleanliness, and food safety standards.

• Ensure compliance with health department requirements and internal safety policies.

• Conduct routine checks of food storage, temperatures, and cleanliness.

• Train staff on safe food-handling practices.

Product Consistency & Recipe Compliance:

• Ensure all food items are prepared consistently and according to standardized recipes.

• Monitor food production to maintain uniform quality.

• Adjust preparation techniques when needed to meet quality expectations.

Ordering & Inventory Management:

• Manage ordering to maintain accurate and efficient inventory levels.

• Monitor usage and control waste to support food cost goals.

• Receive and store deliveries properly using FIFO rotation.

Team Leadership:

• Coach and guide kitchen staff to maintain performance, safety, and quality standards.

• Assist in onboarding and training new employees.

• Promote a positive and collaborative work environment.

Required Qualifications

• High School Diploma or equivalent required.

• Minimum 5 years of experience in corporate dining or a similar high-volume culinary environment.

• Strong knowledge of food preparation, production systems, and recipe compliance.

• Solid understanding of food safety standards and sanitation requirements.

• Ability to lead, coach, and communicate effectively with team members.

• Strong organizational and time-management skills in a fast-paced environment.

• Requires strong working knowledge of culinary principles, food preparation techniques, and high-volume production systems.

• Must demonstrate visible supervisory skills, including cost control, task delegation, workflow coordination, and staff oversight.

• Strong foundation in catering operations, including menu execution, production planning, and coordination for events and special functions.

• Ability to manage and support all food production operations, ensuring consistent quality and compliance with recipes and standards.

• Responsible for supervising production areas including prep, second cook, grill, and breakfast stations-overseeing up to 12 team members.

• Performs physical tasks such as loading, lifting, bending, turning, reaching, handling, twisting, rolling/pushing carts, and sanitizing knives and kitchen equipment (steamers, ovens, registers, etc.).

• Works in an environment with frequent interruptions, including equipment noise, alarms/timers, telephones, co-worker interaction, and guest engagement.

• Exercises supervisory authority in the absence of management, ensuring continuity of operations and providing the team with a seamless transition.

Preferred Qualifications

• Culinary degree or formal culinary training strongly preferred.

• ServSafe certification preferred.

Learn more about our health and wellness benefits, which provide the security to help you and your family live full lives: (

Follow your career aspirations to Abbott for diverse opportunities with a company that can help you build your future and live your best life. Abbott is an Equal Opportunity Employer, committed to employee diversity.

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The base pay for this position is $20.35 - $40.65 per hour. In specific locations, the pay range may vary from the range posted.

An Equal Opportunity Employer

Abbot welcomes and encourages diversity in our workforce.

We provide reasonable accommodation to qualified individuals with disabilities.

To request accommodation, please call 224-667-4913 or email [email protected]