Dining Room Manager
Springfield, IL · On-site
Collaborates with Executive Chef in menu development, special creations, dining hours, etc ... * Assist in training of staff to include but not limited to: HACCP, sanitation, and customer ...
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Dining Room Manager
Springfield, IL · On-site
Collaborates with Executive Chef in menu development, special creations, dining hours, etc ... * Assist in training of staff to include but not limited to: HACCP, sanitation, and customer ...
Assistant Chef information
See Springfield, IL salary details
$9.53 - $12.15
4% of jobs
$12.15 - $14.77
8% of jobs
$15.68 is the 25th percentile. Wages below this are outliers.
$14.77 - $17.39
36% of jobs
The median wage is $17.57 / hr.
$17.39 - $20.01
23% of jobs
$20.86 is the 75th percentile. Wages above this are outliers.
$20.01 - $22.63
11% of jobs
$22.63 - $25.25
4% of jobs
$25.25 - $27.87
3% of jobs
$27.87 - $30.50
4% of jobs
$30.50 - $33.12
1% of jobs
$33.12 - $35.74
2% of jobs
$35.74 - $38.36
3% of jobs
$9
$20
$38
How much do assistant chef jobs pay per hour?
As of Jul 14, 2026, the average hourly pay for assistant chef in Springfield, IL is $20.64, according to ZipRecruiter salary data. Most workers in this role earn between $15.96 and $22.16 per hour, depending on experience, location, and employer.
What are assistant chefs called?
Assistant chefs are commonly referred to as sous chefs or kitchen assistants. They support head chefs by preparing ingredients, maintaining kitchen cleanliness, and following recipes, often requiring culinary training or certifications. These roles are essential for smooth kitchen operations and may involve working in fast-paced environments with specific safety standards.
How does an Assistant Chef typically collaborate with the Head Chef and other kitchen staff during service?
As an Assistant Chef, you play a vital role in supporting the Head Chef by preparing ingredients, ensuring stations are well-stocked, and executing dishes according to established recipes and quality standards. Collaboration is constant—clear communication with the Head Chef and other cooks helps maintain a smooth workflow, especially during busy service hours. You may also assist in training junior staff and step in to manage specific sections of the kitchen when needed, making adaptability and teamwork essential traits for success in this role.
What Does a Chef Assistant Do?
A chef assistant provides support for the head chef of a restaurant, bakery, catering business, or cafeteria. As a chef assistant, your job duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation. The qualifications for a career as a chef assistant vary by employer, but typically include training from a culinary school, proven cooking skills, and experience working in a kitchen. You need strong teamwork abilities and a willingness to work a flexible schedule.
What are Assistant Chefs?
Assistant Chefs, also known as commis chefs or junior chefs, support the head chef and sous chef in a professional kitchen. Their responsibilities typically include preparing ingredients, cooking basic dishes, maintaining kitchen cleanliness, and helping with inventory management. They play a crucial role in ensuring a smooth workflow and may also assist in plating dishes and learning advanced culinary techniques. This position is often an entry-level role for those pursuing a culinary career, offering hands-on experience and opportunities for advancement.
Is 35 too late to become a chef?
Assistant chefs can start their culinary careers at any age, including 35, as many chefs begin training or apprenticeships later in life. Success depends on dedication, gaining relevant skills, and obtaining certifications such as culinary diplomas or food safety licenses. Age is not a barrier to entering the culinary field or advancing as a chef.
What are the key skills and qualifications needed to thrive as an Assistant Chef, and why are they important?
To thrive as an Assistant Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in a kitchen environment, often supported by a culinary certificate or diploma. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is typically required. Strong teamwork, time management, and attention to detail are crucial soft skills that help in supporting the head chef and ensuring smooth kitchen operations. These skills and qualities are vital for maintaining food quality, efficiency, and safety in a fast-paced culinary setting.
Is assistant chef a stressful job?
Assistant chefs often work in fast-paced kitchen environments that can be physically demanding and require long hours, especially during busy service times. The role involves multitasking, attention to detail, and teamwork, which can contribute to stress levels, but experience and good time management can help manage these pressures.
What does an assistant chef do?
An assistant chef supports the head chef by preparing ingredients, cooking dishes, and maintaining kitchen cleanliness. They often handle tasks such as chopping, measuring, and organizing supplies, and may assist with plating and presentation. This role requires good communication skills and knowledge of food safety standards.
What is the lowest position as a chef?
The lowest position in a professional kitchen is typically that of a line cook or prep cook, responsible for basic food preparation and assisting higher-level chefs. Entry-level roles often require basic culinary skills and may involve working under supervision in a fast-paced environment.
What is the difference between Assistant Chef vs Line Cook?
| Aspect | Assistant Chef | Line Cook |
|---|---|---|
| Credentials | Basic culinary training, certifications vary | Basic culinary skills, often no formal certification required |
| Work Environment | Assists head chef, supports kitchen operations | Prepares specific dishes on the line during service |
| Employer & Industry Usage | Hotels, restaurants, catering services | Restaurants, hotels, catering |
| Common Search & Comparison | Yes | Yes |
The Assistant Chef typically supports the head chef and handles a variety of kitchen tasks, often with some formal training. Line Cooks focus on preparing specific dishes during service, usually with less supervision. Both roles are essential in culinary operations, but Assistant Chefs often have broader responsibilities and may oversee Line Cooks.
More about Assistant Chef jobs
What are the most commonly searched types of Chef jobs in Springfield, IL? The most popular types of Chef jobs in Springfield, IL are:
What cities near Springfield, IL are hiring for Assistant Chef jobs? Cities near Springfield, IL with the most Assistant Chef job openings:
Full-time
Posted 6 days ago
Job description
Description:
About Three Oaks Senior Dining, LLC
Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.
Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.
At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.
About the Role
Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?
We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.
This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.
Responsibilities
- Collaborates with Executive Chef in menu development, special creations, dining hours, etc.;
- Manages and arranges dining room reservations and seating;
- Supervises dining room staff in the preparation for meals, including setting tables with dinnerware and decorations;
- Ensures residents and guests are greeted in a timely and cordial manner prior to mealtime;
- Assures comment cards are accessible to residents and guests at all meals – collects customer satisfaction cards, addresses questions/concerns and reviews comments with the Director of Dining Services;
- Works with the Resident Focus Group meetings for menu development and updating services;
- Assists with catering and special functions food production;
- Coordinates independent living resident meal accounts with the Director of Dining Services;
- Assures maintenance of a clean and sanitary work area in compliance with established guidelines though daily inspections of work areas, dining room and pantry area;
- Enforces dining services department cleaning schedule;
- Makes recommendations to the Director of Dining Services regarding the recruitment, training, and supervision and implementation of corrective action for department staff;
- Responsible for the completion of all required record-keeping related to these processes;
- At least annually, evaluates job performance of dining room services personnel;
- Prepares dining room personnel schedules within budgetary guidelines, providing adequate staff to assure quality meal service;
- Conducts regular staff meetings with all shifts for purposes of planning, coordinating and implementing policies and procedures regarding quality resident dining services;
- Assist in training of staff to include but not limited to: HACCP, sanitation, and customer service;
- May perform other duties and responsibilities as assigned.
Competencies
- Integrity: Job requires being honest and ethical;
- Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations;
- Leadership: Job requires a willingness to lead, take charge and offer opinions and directions;
- Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude;
- Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations;
- Attention to Detail: Job requires being careful about detail and thorough in completing tasks.
- High school degree or equivalent;
- Two years’ experience in FOH and dining room services;
- Foodservice management experience required;
- Working knowledge of applicable federal, state and local regulations;
- Ability to instruct, direct and lead dining room staff;
- Must relate well to employees, residents and visitors;
- Has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;
- Is proficient in computer skills and report management experience;
- Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others reactions and understanding why they react as they do;
- Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
- Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
- Must comply with any dress code requirements;
- Must be able to work nights, weekends and some holidays.