ZipRecruiter

Log In

1

Chef In Training Jobs in Illinois (NOW HIRING)

Belmont Village

Chef Manager In Training

Chicago, IL · On-site

$60K/yr

Launch your leadership career with our comprehensive 6-month Chef Manager In-Training (CMIT) program. This immersive experience provides the skills and knowledge you need to excel as a Senior Living ...

Senior Lifestyle

Sous chef

Lisle, IL · On-site

$49K - $66K/yr

Works with the Executive Chef to ensure the highest quality food products and kitchen cleanliness ... Adhere to personal hygiene policy. - Attend all required training, in services, and staff meetings.

Senior Lifestyle

Sous chef

Lisle, IL · On-site

$49K - $66K/yr

Works with the Executive Chef to ensure the highest quality food products and kitchen cleanliness ... Adhere to personal hygiene policy. - Attend all required training, in services, and staff meetings.

Market and Main Local Eatery

Sous Chef

Troy, IL

$20 - $25/hr

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to ... Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards

UNION LEAGUE CLUB OF CHICAGO

Sous Chef

Chicago, IL · On-site

$65K/yr

Sous Chef Reports to: Executive Chef and Executive Sous Chef Job Summary: Serve as "third-in ... Assists in the development of training and the provision of professional development opportunities ...

Osaka Nikkei - Chicago

Chef de Cuisine

Chicago, IL · On-site

$80K - $90K/yr

In this role, you'll work closely with the Executive Chef, Sous Chef, and Head Itamae to drive ... You'll have real ownership over staffing, training, cost control, and menu development, in a fast ...

The Post Oak

Sous Chef

Virginia, IL · On-site

$68 - $75/hr

You play a key role in menu execution, training, and maintaining high culinary standards during ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Kaizen Lab Inc.

Executive Chef

Rosemont, IL · On-site

$75 - $85/hr

Management of all back of house staff in a high-volume kitchen, including ongoing training ... Executive Chef Requirements: * At least 5 years of Culinary Management experience, with at least 2 ...

Kings Bowl of Rosemont

Executive Chef

Rosemont, IL · On-site

$70K - $80K/yr

Management of all back of house staff in a high-volume kitchen, including ongoing training ... Executive Chef Requirements: * At least 5 years of Culinary Management experience, with at least 2 ...

Restoration Hardware

Sous Chef

Chicago, IL · On-site

$50 - $70/hr

Lead and develop Team Members by providing structured training and in-the-moment coaching and ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH Oak Brook Rooftop Restaurant

Sous Chef

Oak Brook, IL · On-site

$80K - $90K/yr

Lead and develop Team Members by providing structured training and in-the-moment coaching and ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

New

Osaka Nikkei - Chicago

Sous Chef

Chicago, IL

$70K/yr

In this role, you'll work directly under the Head Chef to ensure seamless daily service, manage ... Education Technical studies or professional training in Gastronomy. Technical Skills * Intermediate ...

Juniper Modern American

Sous Chef

Highwood, IL · On-site

$60K - $75K/yr

This is a hands-on leadership position for someone who thrives in a high-volume, high-standard ... Strong emphasis on training, organization, accountability, and professional growth * Competitive ...

McCormick & Schmicks

Executive Sous Chef

Rosemont, IL · On-site

$75K - $85K/yr

You play a key role in menu execution, training, and maintaining high culinary standards during ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

The Post Oak

Executive Sous Chef

Rosemont, IL · On-site

$75 - $85/hr

You play a key role in menu execution, training, and maintaining high culinary standards during ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

next page

Showing results 1-20

All JobsChef In Training JobsChef In Training Jobs in Illinois

Chef In Training information

What is a chef in training?

A Chef In Training is someone who is learning the skills and techniques needed to become a professional chef. This role typically involves working under the supervision of experienced chefs, assisting with food preparation, and learning about kitchen operations. The position can be part of a formal culinary school program or an apprenticeship in a restaurant. Chef In Training roles are essential for gaining hands-on experience and building a foundation in the culinary arts.

What are the key skills and qualifications needed to thrive as a chef in training, and why are they important?

To thrive as a Chef In Training, you need basic culinary skills, food safety knowledge, and a high school diploma or culinary school enrollment. Familiarity with kitchen equipment, food handling protocols, and industry-standard tools like knives and mixers is essential. Strong attention to detail, willingness to learn, and effective teamwork are crucial soft skills that set aspiring chefs apart. These competencies ensure a solid foundation for learning, maintaining kitchen safety, and contributing positively to a professional kitchen environment.

What are some common challenges faced by chefs in training during their early stages in a professional kitchen?

Chefs in training often encounter challenges such as adapting to the fast-paced environment, managing multiple tasks simultaneously, and learning to work efficiently under pressure. Adjusting to the high standards of food quality and presentation, as well as building effective communication with experienced chefs and kitchen staff, can also be demanding. However, overcoming these obstacles is essential for skill development and can lead to valuable mentorship and growth opportunities within the culinary field.

What is the difference between Chef In Training vs Line Cook?

AspectChef In TrainingLine Cook
CredentialsBasic culinary training, sometimes a culinary school backgroundPractical kitchen experience, often on-the-job training
Work EnvironmentLearning-focused, under supervision, assisting chefsFast-paced kitchen, preparing specific dishes
Industry UsageEntry-level culinary role, part of career developmentOperational role in restaurants, hotels, catering

Chef In Training and Line Cook roles both serve as entry points in the culinary industry. While Chef In Training focuses on learning and skill development under supervision, a Line Cook is responsible for executing specific dishes in a busy kitchen environment. Both positions require practical experience, but the Chef In Training role emphasizes education and mentorship, whereas the Line Cook role emphasizes hands-on cooking skills.

How to become a chef in training?

To become a chef in training, gain basic culinary skills through culinary school or on-the-job experience, and seek entry-level kitchen positions such as prep cook or line cook. Developing knowledge of cooking techniques, food safety, and kitchen tools is essential, along with a strong work ethic and willingness to learn. Certifications like ServSafe can also enhance your qualifications.

What are popular job titles related to Chef In Training jobs in Illinois?

For Chef In Training jobs in Illinois, the most frequently searched job titles are:

What job categories do people searching Chef In Training jobs in Illinois look for?

The top searched job categories for Chef In Training jobs in Illinois are:

What cities in Illinois are hiring for Chef In Training jobs?

Cities in Illinois with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Illinois as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 20% Part Time, and 1% Contract. Highlights an 86% Physical, 1% Hybrid, and 13% Remote job distribution.

Sous Chef

Hatty's Club | The Market by Hatty's

Rosemont, IL • On-site

$60K - $65K/yr

Full-time

Posted 23 days ago

Job description

Sous Chef Job Description

Reports to: Executive Chef

Summary of Position:

A Sous Chef assists the Executive Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence.

Duties & Responsibilities:

§ Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.

§ Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.

§ Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.

§ Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.

§ Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.

§ Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.

§ Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.

§ Schedule and organize shifts to ensure adequate coverage and optimal productivity.

§ Monitor food inventory levels, place orders, and manage food costs to maximize profitability.

§ Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.

§ Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.

§ Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.

§ Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.

§ Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules.

§ Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.

§ Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.

§ Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.

§ Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.

§ Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

More detail about Hatty's Club | The Market by Hatty's part of Big Fish Hospitality, please visit https://culinaryagents.com/entities/943331-Hatty%2527s-Club-%257C-The-Market-by-Hatty%2527s