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Chef In Training Jobs in Illinois (NOW HIRING)

RH

Sous Chef

Chicago, IL · On-site

$70K - $100K/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 ...

RH

Sous Chef

Chicago, IL

$51K - $69K/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 ...

Restoration Hardware

Sous Chef

Chicago, IL

$51K - $69K/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 ...

The Alinea Group

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

Assisting Chef de Cuisine & Executive Sous Chef with staff training and further education of Chef de Parties and Commis Chefs * Providing support to the Chef de Cuisine and Executive Sous Chef in ...

Urbana Country Club

Sous Chef

Urbana, IL · On-site

$50/hr

Requirements POSITION SUMMARY The Sous Chef is a hands-on culinary leadership role responsible for ... Supervise kitchen staff, providing training, coaching, and discipline in accordance with Club ...

Urbana Country Club

Sous Chef

Urbana, IL

$50/hr

Requirements POSITION SUMMARY The Sous Chef is a hands-on culinary leadership role responsible for ... Supervise kitchen staff, providing training, coaching, and discipline in accordance with Club ...

Urbana Country Club

Sous Chef

Urbana, IL · On-site

$50/hr

Requirements POSITION SUMMARY The Sous Chef is a hands-on culinary leadership role responsible for ... Supervise kitchen staff, providing training, coaching, and discipline in accordance with Club ...

MAXBY HOSPITALITY INC

Sous Chef (4487)

Naperville, IL · On-site

$55K - $65K/yr

Must be able to travel away from home for 35-45 days to participate in management training ... Must be 21 years or age or older Sous Chef Employment Benefits: * Competitive Salary ($55,000 - $65 ...

Morton's The Steakhouse

Executive Sous Chef

Rosemont, IL · On-site

$65K - $72K/yr

Overview Morton's the Steakhouse Rosemont, IL Executive Sous Chef Join the leadership team at ... in an upscale / fine dining kitchen, including ongoing training, development, and follow up * ...

Morton's The Steakhouse

Executive Sous Chef

Rosemont, IL · On-site

$65K - $72K/yr

Overview Morton's the Steakhouse Rosemont, IL Executive Sous Chef Join the leadership team at ... in an upscale / fine dining kitchen, including ongoing training, development, and follow up * ...

MAXBY HOSPITALITY INC

Executive Chef (4231)

Lombard, IL · On-site

$70K - $85K/yr

Executive Chef responsibilities include but are not limited to creating exceptional culinary ... Must be able to travel away from home for 35-45 days to participate in management training.

Ancho & Agave

Executive Chef (4231)

Lombard, IL · On-site

$70K - $85K/yr

Executive Chef responsibilities include but are not limited to creating exceptional culinary ... Must be able to travel away from home for 35-45 days to participate in management training.

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Showing results 21-40

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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 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.

Is 25 too late to become a chef in training?

There is no age limit to becoming a chef in training, as many culinary programs and kitchens welcome individuals of various ages. Starting at 25 can be advantageous, as you may bring maturity, life experience, and a strong work ethic that are valuable in culinary environments. Success depends on dedication, skill development, and gaining practical experience through internships or apprenticeships.

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 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.

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, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution.

Sous Chef

RH

Chicago, IL • On-site

$70K - $100K/yr

Full-time

Re-posted 19 days ago

Restoration Hardware rating

7.4

Company rating: 7.4 out of 10

Based on 50 frontline employees who took The Breakroom Quiz

18th of 62 rated furniture retailers

Job description


With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle.
RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions.
YOUR RESPONSIBILITIES
  • Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth
  • Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision
  • Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives
  • Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations
  • Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences
  • Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence
  • Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals
  • Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment

OUR REQUIREMENTS
  • 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience
  • Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
  • Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
  • Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
  • Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership
  • Flexibility to work weekends, holidays, and variable shifts as needed

PHYSICAL REQUIREMENTS
  • Frequently lift and move up to 50 lbs using appropriate equipment and techniques
  • Comfortable standing and walking for extended periods
  • Commitment to proper safety and sanitation practices in a commercial kitchen environment

About Us
RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance.
At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

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