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Chefs Apprentice Jobs in Chicago, IL (NOW HIRING)

UNION LEAGUE CLUB OF CHICAGO

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

Sous Chef Reports to: Executive Chef and Executive Sous Chef Job Summary: Serve as "third-in ... Culinary School Graduate, Apprentice Program Graduate or any combination of education and ...

TABLE 95 MANAGEMENT

Executive Chef

Chicago, IL

$73K - $101K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

Caesars Entertainment

COOK 2 - Part Time

Elgin, IL · On-site

$18 - $18.50/hr

Responsible for accuracy of line in absence of Sous Chefs. * Other duties as assigned Qualifications * Apprenticeship at a technical school in culinary Arts preferred. * 1-3 years related experience ...

Ceasars Entertainment

COOK 2 - Part Time

Elgin, IL

$18 - $18.50/hr

Apprenticeship at a technical school in culinary Arts preferred. * 1-3 years related experience and ... Responsible for accuracy of line in absence of Sous Chefs. * Other duties as assigned

Four Seasons Hotel Chicago

Cafeteria Worker

Chicago, IL

$25.51 - $26.91/hr

Communicate with Sous Chefs and the Executive Sous Chef regarding menu items, problem situations or ... High school graduate and an apprenticeship, cooking school or culinary institute education.

New

Seminole Gaming

Banquets Sous Chef

Gary, IN · On-site

$49K - $67K/yr

... apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity). * Must obtain and maintain all licenses / certifications per Federal, State, and ...

Seminole Gaming

Banquets Sous Chef

Gary, IN · On-site

$49K - $67K/yr

... apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity). * Must obtain and maintain all licenses / certifications per Federal, State, and ...

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All JobsChefs Apprentice JobsChefs Apprentice Jobs in Chicago, IL

Chefs Apprentice information

See Chicago, IL salary details

$12

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$38

How much do chefs apprentice jobs pay per hour?

As of Aug 28, 2026, the average hourly pay for chefs apprentice in Chicago, IL is $22.69, according to ZipRecruiter salary data. Most workers in this role earn between $17.84 and $24.76 per hour, depending on experience, location, and employer.

What is a chefs apprentice?

Chefs Apprentices are individuals who are training under the supervision of experienced chefs to learn the skills and techniques needed for a culinary career. They typically work in professional kitchens, assisting with food preparation, cooking, and kitchen organization while gaining hands-on experience. Apprenticeships allow them to develop their culinary abilities, understand kitchen operations, and learn about food safety and hygiene. This role often serves as a stepping stone to becoming a qualified chef and can include both on-the-job training and formal education.

What are the key skills and qualifications needed to thrive as a chefs apprentice, and why are they important?

To thrive as a Chef's Apprentice, you need a basic understanding of culinary techniques, food safety, and kitchen operations, often gained through entry-level training or culinary school. Familiarity with commercial kitchen equipment, knife skills, and food handling certifications such as ServSafe are typically required. Strong work ethic, attention to detail, and the ability to work well under pressure are essential soft skills in this role. These skills and qualities ensure efficient kitchen operations, high-quality food preparation, and a positive learning experience under the guidance of experienced chefs.

What are some common challenges faced by a chefs apprentice and how can they be overcome?

As a Chef's Apprentice, you may encounter challenges such as adjusting to fast-paced kitchen environments, mastering basic knife skills, and managing time effectively during busy service hours. It's normal to feel pressure at first, but seeking feedback from experienced chefs, practicing foundational techniques regularly, and maintaining a positive, adaptable attitude can help you succeed. Building strong communication skills and being proactive in assisting team members will also support your growth and integration within the kitchen brigade.

What is the difference between Chefs Apprentice vs Line Cook?

AspectChefs ApprenticeLine Cook
CredentialsMay require culinary school or basic certificationsTypically no formal credentials, on-the-job training
Work EnvironmentLearning-focused, supervised, often in training kitchensFast-paced, high-pressure kitchen stations
Employer & Industry UsageEntry-level position in culinary establishmentsMid-level role, responsible for specific kitchen stations

Chefs Apprentices are entry-level trainees gaining foundational skills, often in a structured learning environment. Line Cooks are more experienced, responsible for preparing dishes on specific kitchen stations. While both roles work in kitchens, Apprentices focus on learning, whereas Line Cooks execute specific tasks efficiently.

What are the most commonly searched types of Chefs jobs in Chicago, IL?

The most popular types of Chefs jobs in Chicago, IL are:

Chefs Apprentice jobs near you

Sous Chef

UNION LEAGUE CLUB OF CHICAGO

Chicago, IL • On-site

$51K - $69K/yr

Full-time

Re-posted 21 days ago

Job description

Position Title: Sous Chef

Reports to: Executive Chef and Executive Sous Chef

Job Summary: Serve as “third-in-command” of the kitchen: assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Sous Chef will also have the responsibility of supervising the Stewarding Staff with assistance from the Chef’s Office.

Essential Functions:
  • Directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
  • Assists the Executive Chef / Executive Sous Chef with preparing the kitchen for monthly inventories with having all areas organized for counting.
  • Assumes complete charge of the kitchen in the absence of the Executive Chef/Executive Sous Chef
  • Assists Executive Chef/Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
  • Consistently maintains standards of quality, cost, eye appeal and flavor of foods
  • Ensures and assists with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
  • Personally works in any station as assigned by the Executive Chef/Executive Sous Chef
  • Helps plan energy conservation procedures in the kitchen
  • Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
  • Assists in maintaining security of kitchen including equipment. food and supply inventories
  • Assists in food procurement, delivery, storage and issuing of food items
  • Expedites food orders during peak service hours
  • Supervises, trains and evaluates kitchen personnel
  • Coordinates buffet presentations
  • Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met
  • Reports all member/guest complaints to the Chef’s Office and assists in resolving complaints
  • Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
  • Supervises and trains all stewarding staff and reporting any issues that need repair or correction
  • Follows up on cleanliness of the kitchens and details that must be addressed by staff
  • Reports inventory needs for CGS and does a twice a year inventory to anticipate needs.

    • Education: Culinary School Graduate, Apprentice Program Graduate or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.

    Experience: 5 to 7 years experience in fine dining restaurant or hotel.

    Additional Skills: Supervisory experience, good organization, and communication skills are required.

    Licenses and Certificates: City of Chicago Food Sanitation Certificate, Allergen Awareness Certificate.

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