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Master Chef Jobs in Illinois (NOW HIRING)

Blue Plate Catering

Event Chef

Chicago, IL · On-site

As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your ... Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu ...

Blue Plate Catering

Event Chef

Chicago, IL · On-site

As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your ... Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu ...

Wooden Paddle

Sous Chef

Lemont, IL · On-site

$50K - $60K/yr

Every day, you'll be in the thick of it - teaching your team to master multiple stations ... Our Sous Chef will work 5 days, and typically 45-ish hours per week. WILL YOU FIT IN HERE? Our team ...

Wooden Paddle

Sous Chef

Lemont, IL · On-site

$50K - $60K/yr

Every day, you'll be in the thick of it - teaching your team to master multiple stations ... Our Sous Chef will work 5 days, and typically 45-ish hours per week. WILL YOU FIT IN HERE? Our team ...

BLUE PLATE CATERING LTD

Event Chef

Chicago, IL · On-site

$73K - $101K/yr

As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your ... Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu ...

Koch Foods

Business Intelligence Manager

Park Ridge, IL · On-site

$140K - $170K/yr

Business Intelligence Manager wanted by Koch Meat Co., Inc. d/b/a Koch Foods, Inc. in Park Ridge ... POSITION REQUIREMENTS: Master's degree or foreign equivalent in data analytics, data science ...

Koch Industries

Operational Excellence Manager

Monee, IL · On-site

$110K - $140K/yr

... master black belts for six sigma. For this role, we anticipate paying $110,000 - $140,000 per year. This role is eligible for variable pay, issued as a monetary bonus or in another form. At Koch ...

Koch Industries

Business Development Manager

Lisle, IL · On-site

$120K - $150K/yr

Master's degree * Experience working with Medical CDMO * Experience with product development ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Koch Industries

Advanced Process Engineer

Lisle, IL · On-site

$100K - $140K/yr

Master's Degree in Engineering or technical discipline For this role, we anticipate paying $100,000 ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Koch Industries

Development Process Engineer

Lisle, IL · On-site

$100K - $135K/yr

Master's Degree in Mechanical or Manufacturing Engineering * Experience in connector manufacturing ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Koch Industries

Thermal Engineer

Lisle, IL · On-site

$80K - $120K/yr

PhD or Master's in Thermal, Mechanical, or related Engineering discipline. * 3+ years of Thermal or ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Pop Up Bagels: Lincoln Park

Bagel Sous

Chicago, IL · On-site

$20 - $30/hr

With a genuine love for cooking delicious food, you will work to master every Bagel station by ... We take enthusiastic individuals and guide them into skilled chefs and restaurant professionals.

New

Pop Up Bagels: Lincoln Park

Bagel Sous

Chicago, IL · On-site

$19 - $30/hr

With a genuine love for cooking delicious food, you will work to master every Bagel station by ... We take enthusiastic individuals and guide them into skilled chefs and restaurant professionals.

New

Chefs' Warehouse

Product Packaging

Chicago, IL · On-site

Our team of master butchers hand cuts each piece of consistently aged meat to perfection ... Mission: The mission of The Chefs' Warehouse & Allen Brothers is to provide the world's greatest ...

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All JobsMaster Chef JobsMaster Chef Jobs in Illinois

Master Chef information

See Illinois salary details

$27.6K

$62K

$92.1K

How much do master chef jobs pay per year?

As of Aug 22, 2026, the average yearly pay for master chef in Illinois is $62,012.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,500.00 and $72,700.00 per year, depending on experience, location, and employer.

What is a master chef?

Master Chefs are highly skilled culinary professionals who have achieved a distinguished level of expertise in the culinary arts. They are often recognized for their exceptional cooking techniques, creativity, and leadership in the kitchen. Master Chefs typically oversee kitchen operations, develop innovative menus, and train junior chefs. Achieving the title of Master Chef often involves years of experience, formal training, and sometimes certification from reputable culinary organizations. They play a key role in maintaining high standards of food quality and presentation in restaurants or hospitality establishments.

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

To thrive as a Master Chef, you need advanced culinary skills, creativity, extensive food knowledge, and often formal culinary training or certification. Mastery of kitchen equipment, food safety protocols, and restaurant management systems is typically expected. Leadership, time management, and effective communication are crucial soft skills for leading kitchen teams and ensuring smooth operations. These competencies are vital for delivering high-quality cuisine, maintaining kitchen efficiency, and ensuring customer satisfaction in a demanding culinary environment.

What are some common challenges master chefs face when managing a kitchen team?

Master Chefs often encounter challenges related to coordinating a diverse kitchen staff, maintaining high standards under pressure, and managing time effectively during busy service periods. Balancing creativity with consistency, training junior team members, and ensuring clear communication among staff are also key aspects of the role. Successful Master Chefs foster a collaborative environment and use their leadership skills to resolve conflicts and keep operations running smoothly.

What is the difference between Master Chef vs Sous Chef?

AspectMaster ChefSous Chef
CredentialsCulinary degree or extensive experience, certificationsSimilar culinary training, often with experience in professional kitchens
Work EnvironmentHigh-end restaurants, culinary competitions, culinary schoolsCommercial kitchens, restaurants, hotels
Role & ResponsibilitiesOversees kitchen operations, menu creation, trainingAssists head chef, manages kitchen staff, supervises food prep

The main difference between a Master Chef and a Sous Chef lies in their responsibilities and status. A Master Chef typically holds a higher level of expertise, oversees entire kitchen operations, and may have additional certifications. A Sous Chef acts as the second-in-command, supporting the head chef and managing daily kitchen activities. Both roles require strong culinary skills and experience, but the Master Chef is often seen as a culinary authority and leader in the industry.

How do I become a master chef?

To become a master chef, one typically gains extensive culinary experience through formal training at culinary schools or apprenticeships, develops advanced cooking skills, and earns certifications such as the Certified Executive Chef credential. Gaining practical experience in professional kitchens and continuously refining techniques are essential steps toward mastery in the field.

What cities in Illinois are hiring for Master Chef jobs?

Cities in Illinois with the most Master Chef job openings:

Master Chef jobs near you
Infographic showing various Master Chef job openings in Illinois as of August 2026, with employment types broken down into 1% As Needed, 88% Full Time, 9% Part Time, and 2% Contract. Highlights an 88% Physical, 3% Hybrid, and 9% Remote job distribution, with an average salary of $62,012 per year, or $29.8 per hour.

Event Chef

Blue Plate Catering

Chicago, IL • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 15 days ago

Job description

FLSA: Non-Exempt
Department: Guest Services
Reports to: Director of Guest Services and/or Executive Field Chef
Customary Days: Sunday through Saturday
Customary Hours: Varies to include evenings, holidays, and extended hours as business requires.
Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago's catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong!
Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service.
Essential Functions of your Role:
  • Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision.
  • Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations.
  • Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service.
  • Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution.
  • Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production.
  • Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate's high culinary standards.
  • Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests.
  • Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance.
  • Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers.
  • Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed.
  • Manage Staffing and Budget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets.
  • Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign-in/out times without rounding.
  • Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift.
  • Support the Production Kitchen: Assist in kitchen production as needed based on business demands.
  • Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary.
  • Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required.
  • Sign Out: Complete your shift by signing out at your scheduled departure time.
  • Perform other relevant tasks as assigned by management to support event success.

Requirements
Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • High school diploma or equivalent required.
  • Culinary Arts degree or advanced culinary certification is preferred.
  • Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions.
  • Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service.
  • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
  • Commitment to Blue Plate's mission by demonstrating a strong affinity for it- to "care more" for others through food and service experiences that turn our partners' vision into reality.
  • Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary.
  • Strong organizational skills with exceptional attention to detail.
  • Ability to prioritize, multitask, and manage time effectively in a high-pressure setting.
  • Dedication to quality by maintaining impeccable service and food preparation standards.
  • Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices.
  • Consistently uphold Blue Plate's quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members.

Language Skills : The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • Proficiency in English (reading, writing, and speaking) is required.
  • Bilingual skills are a plus.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.
  • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
  • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
  • Regularly required to lift and/or move up to 60 lbs.
  • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
  • May work in extreme heat and cold (non-weather and weather).
  • May work in wet conditions (non-weather and weather).
  • Noise level is low to moderate.
  • Will work near moving or mechanical parts.

Compensation and Benefits: Hourly Wage Range: $25.00 - $35.00 per hour, based on experience and qualifications.
Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team's well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.
Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

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