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Trainee Chef Jobs in Chicago, IL (NOW HIRING)

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Trainee Chef information

See Chicago, IL salary details

$26.3K

$44.8K

$65.4K

How much do trainee chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for trainee chef in Chicago, IL is $44,843.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,000.00 and $52,500.00 per year, depending on experience, location, and employer.

What is a trainee chef?

Trainee chefs are entry-level kitchen staff who are learning the fundamentals of food preparation, cooking techniques, and kitchen operations under the supervision of experienced chefs. Their duties often include assisting with basic food prep, maintaining cleanliness, and gradually taking on more complex cooking tasks as they gain experience. Trainee chefs are usually working towards becoming fully qualified chefs and may be part of an apprenticeship or formal culinary training program. This role provides valuable hands-on experience in a professional kitchen environment.

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

To thrive as a Trainee Chef, you need a basic understanding of culinary techniques, food safety, and often a relevant qualification such as a food hygiene certificate or culinary diploma. Familiarity with commercial kitchen equipment and inventory management systems is typically expected. Strong teamwork, willingness to learn, time management, and resilience under pressure are vital soft skills in this role. These competencies are crucial to ensure food quality, maintain kitchen efficiency, and support smooth collaboration in a fast-paced environment.

What are some common challenges faced by trainee chefs during their first few months on the job?

Trainee chefs often encounter challenges such as adjusting to the fast-paced kitchen environment, mastering basic techniques under pressure, and managing time efficiently during busy service hours. Learning to work harmoniously with a diverse kitchen team and adapting to the kitchen's specific workflow can also be demanding at first. However, with guidance from experienced chefs and a willingness to learn, trainees typically find themselves growing more confident and capable over time.

What is the difference between Trainee Chef vs Commis Chef?

AspectTrainee ChefCommis Chef
QualificationsOften no formal qualifications required; on-the-job trainingTypically has basic culinary training or certification
Work EnvironmentLearning-focused, entry-level kitchen settingEntry-level position in professional kitchens, assisting senior chefs
ResponsibilitiesAssisting with prep work, learning techniquesPerforming basic cooking tasks, supporting senior staff

Both roles are entry-level culinary positions, with Trainee Chefs focusing on learning and development, often without formal qualifications, while Commis Chefs usually have basic training and perform more defined kitchen tasks. The main difference lies in experience level and responsibilities, but both serve as stepping stones in a culinary career.

How do you become a trainee chef with no experience?

To become a trainee chef with no experience, you can apply for entry-level kitchen positions or apprenticeships at restaurants or culinary schools. Gaining basic cooking skills, demonstrating enthusiasm, and being willing to learn can improve your chances; some programs may also require a high school diploma or equivalent. Volunteering or working in food service can provide valuable experience and help you get started in the culinary industry.

How do you become a trainee chef?

To become a trainee chef, individuals typically complete relevant culinary education or training programs and gain practical experience through apprenticeships or entry-level kitchen roles. Developing cooking skills, understanding food safety standards, and demonstrating a strong work ethic are essential steps in starting a career as a trainee chef.

How much does a trainee chef earn?

A trainee chef typically earns between $10 and $15 per hour, depending on the location, establishment, and level of experience. Salaries may increase as they gain skills and complete certifications such as food safety or culinary courses.

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

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

What are popular job titles related to Trainee Chef jobs in Chicago, IL?

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

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

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

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

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

Trainee Chef jobs near you
Infographic showing various Trainee Chef job openings in Chicago, IL as of August 2026, with employment types broken down into 77% Full Time, 21% Part Time, 1% Temporary, and 1% Contract. Highlights an 96% Physical, 2% Hybrid, and 2% Remote job distribution, with an average salary of $44,878 per year, or $21.6 per hour.

Part-Time Chef, Temporary

Renaissance Social Services

Chicago, IL • On-site

$18 - $19.23/hr

Part-time

Re-posted 5 days ago

Job description

ORGANIZATION DESCRIPTION

Renaissance Social Services, Inc. (Renaissance) is a leader in Chicago’s response to homelessness. Renaissance prevents and ends homelessness for vulnerable Chicagoans, providing a range of proven solutions including prevention, outreach, rapid re-housing, permanent supportive housing, behavioral health care, and clinical case management. 

JOB SUMMARY
The Temporary Part-Time Chef is responsible for preparing and serving safe, high-quality meals for clients while adhering to government health regulations and food safety standards.

ESSENTIAL FUNCTIONS

  • Prepares and cooks meals according to established recipes and portion sizes.
  • Bakes breads and pastries.
  • Cuts meat, poultry, and fish as needed.
  • Estimates ingredients and supplies required to prepare recipes/meals.
  • Assists in planning menus that take advantage of seasonal and locally available foods.
  • Maintains daily checklists and assists in writing weekly menus.
  • Washes and sanitizes dishes, utensils, and kitchen equipment.
  • Participates in kitchen and dining area cleaning duties.
  • Orders supplies as directed by Kitchen Manager.
  • Follows food preparation, service, sanitation, and safety procedures.
  • Responds promptly to client requests and feedback regarding meals.
  • Performs other related duties as assigned by management.
  • High school diploma or general education degree (GED) required; Culinary Arts degree or training preferred.
  • Minimum of 1 year related experience and/or training, preferably in a residential, healthcare, or nonprofit setting.
  • Certificates, licenses and registrations required (Must have or obtain within 30 days):
    • City of Chicago Food Service Sanitation Manager Certification (FSSMC).
  • Computer skills required: Spreadsheet Software (Excel) Word Processing Software (Word); Electronic Mail Software (Outlook); Presentation software (PowerPoint).
  • Other skills required:
    • Ability to communicate effectively with customers, clients, staff and trainees at all levels.
    • Ability to manage difficult or emotional customer situations.
    • Knowledge of all common kitchen tools and utensils.
    • Strong communication and interpersonal skills.
    • Ability to show respect and sensitivity for cultural differences; promote a harassment-free environment.
    • Capability to set and achieve challenging goals; measure self against own standard of excellence.
    • Ability to work with various personalities including clients and vendors.
    • Prioritize and plan work activities; uses time efficiently; plans for additional resources.
    • Ability to multitask and prioritize responsibilities.
    • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ration, and percent and to draw and interpret bar graphs.
    • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

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