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Chef In Training Jobs in Chicago, IL (NOW HIRING)

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 * ...

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.

Avli Restaurant

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively ... Correct, coach, and counsel where necessary. - Assist with the hiring, scheduling, and training of ...

Avli Restaurant

Sous Chef

Chicago, IL · On-site

$65K - $70K/yr

We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively ... Correct, coach, and counsel where necessary. - Assist with the hiring, scheduling, and training of ...

Avli Restaurant

Sous Chef

Chicago, IL · On-site

$65K - $70K/yr

We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively ... Correct, coach, and counsel where necessary. - Assist with the hiring, scheduling, and training of ...

Morton's The Steakhouse

Sous Chef

Schaumburg, IL · On-site

$65K - $70K/yr

... in Schaumburg. Benefits : * Extensive and well-rounded training program * Continued career ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Morton's The Steakhouse

Sous Chef

Schaumburg, IL

$65K - $70K/yr

... in Schaumburg. Benefits : * Extensive and well-rounded training program * Continued career ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Invited Clubs

Banquet Chef

Chicago, IL · On-site

Since its inception in 1957, Invited has operated with the central purpose of building ... Lead employee training, development, advancement, and promotion efforts, with input from the of ...

ClubCorp

Banquet Chef

Chicago, IL · On-site

$23 - $25/hr

Since its inception in 1957, Invited has operated with the central purpose of building ... Lead employee training, development, advancement, and promotion efforts, with input from the of ...

Invited

Banquet Chef

Chicago, IL

Since its inception in 1957, Invited has operated with the central purpose of building ... Lead employee training, development, advancement, and promotion efforts, with input from the of ...

Topography Hospitality, LLC

Sous Chef

Chicago, IL · On-site

$22 - $23/hr

... training. * Assist in developing systems, prep lists, and operational workflows. * Identify ... Executive Chef CANDIDATE REQUIREMENTS: The Lake is seeking candidates who bring strong culinary ...

Upper Crust Food Service

Sous Chef

Evanston, IL · On-site

$20 - $24/hr

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great ... training. The pay range for this role is: 20 - 24 USD per hour (US High)

Four Seasons Hotels Limited

Sous Chef

Chicago, IL · On-site

$72K - $77K/yr

The Sous Chef is an essential member of Food & Beverage leadership team which is dedicated to ... ServSafe allergen training. * Reading, writing and oral proficiency in the English language.

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Chef In Training information

See Chicago, IL salary details

$10

$25

$46

How much do chef in training jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for chef in training in Chicago, IL is $25.37, according to ZipRecruiter salary data. Most workers in this role earn between $17.36 and $31.92 per hour, depending on experience, location, and employer.

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 Chicago, IL?

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

What job categories do people searching Chef In Training jobs in Chicago, IL look for?

The top searched job categories for Chef In Training jobs in Chicago, IL are:

What cities near Chicago, IL are hiring for Chef In Training jobs?

Cities near Chicago, IL with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Chicago, IL as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 16% Part Time, and 1% Contract. Highlights an 89% Physical, 2% Hybrid, and 9% Remote job distribution, with an average salary of $52,769 per year, or $25.4 per hour.

Executive Sous Chef

Morton's The Steakhouse

Rosemont, IL • On-site

$65K - $72K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 12 days ago

Morton's The Steakhouse rating

7.5

Company rating: 7.5 out of 10

Based on 14 frontline employees who took The Breakroom Quiz

Job description

Overview
Morton's the Steakhouse
Rosemont, IL
Executive Sous Chef
Join the leadership team at Morton's The Steakhouse in Rosemont, a premier dining destination just steps from the Donald E. Stephens Convention Center, Rosemont Theater, and nearby hotels. This high-volume location serves discerning business travelers, local guests, and special occasion diners with the exceptional quality Morton's is known for-USDA Prime-aged steaks, fresh seafood, and world-class hospitality. As Executive Sous Chef, you'll help lead culinary operations, develop kitchen talent, and deliver unforgettable dining experiences in a restaurant that features an elegant dining room, vibrant Bar 12-21, outdoor patio, and private event spaces. If you're passionate about culinary excellence and ready to grow your career with an iconic brand, we'd love to hear from you.
Benefits:
  • Extensive and well-rounded training program
  • Continued career development and growth opportunities
  • Generous employee discounts on dining, retail, amusements, and hotels
  • Multiple health benefit plans to suit your needs
  • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
  • Paid leave
  • Paid time off
  • Monthly discretionary bonus potential

Responsibilities
  • Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
  • Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
  • Achieve or exceed budgeted labor and other cost centers through proper planning and execution
  • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications
  • At least 2 years of Culinary Management experience in an upscale / fine dining establishment
  • Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolution skills
  • Stable and progressive work history; Strong work ethic
  • Graduate of an accredited culinary program is a plus

EOE
Pay Range
USD $65,000.00 - USD $72,000.00 /Yr.

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