$75k - $82k
NBA, NFL, and MLS All-Star Games. Job Summary Turn up the heat in a high-impact culinary leadership role! As an Executive Sous Chef, you will deliver cuisine that wows, lead with confidence, and drive culinary excellence…
Hospitality & Food · Chicago, IL
Chef jobs in Chicago, IL
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
1,670
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 1,670 · sorted by freshness
Ballyhoo Hospitality Group is seeking an energetic, talented, hospitality focused Assistant Pastry Chef to join our pastry team at Buck Russell’s Bakery in Wilmette. About Ballyhoo Hospitality Group: Founded in 2009 by R…
about the regions, Techniques, ingredients and traditions of Mexico. La Josie is looking for a passionate, experienced Pastry Sous Chef. As one of Chicago’s most beloved Mexican restaurants you should be a skilled Chef w…
$95k - $100k
difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary As Executive Sous Chef, you serve as the second-in-command of the culinary team, supporting both the Executive Chef…
$70k - $90k
Beaumont’s is now accepting applications for Executive Sous Chef and Sous Chef positions to join our team. With an employee-centric focus, our goal is to build a team as passionate about people as we are. We seek leaders…
Gibsons Restaurant Group is hiring LINE COOKS! We offer excellent benefits including PTO, Referral Bonus, Medical, Dental and Vision insurance for full time employees, 401k and more. To be considered, please fill out our…
each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef with projects as needed Maintains vacation schedule for proper staffing. Reports any eq…
plating! Four-day work week! One weekend day off!Hoosier Mama Pie Company is looking for a talented, detail-oriented assistant pastry chef to join our small but mighty Ukrainian Village Crew. We bake seasonally using the…
$17.05 per hour
the temperature of ovens, broilers, grills, and roasters Carefully follows instructions and procedures set and communicated by Chef Qualifications & Skills Reliable Required Certification(s): Food Handlers Able to commun…
$60k - $70k
dining experience served with genuine hospitality. Each of the four restaurants in the collection offer an individual personality with a chef- driven menu, curated beverage program, and superior guest service. Since ince…
Looking for some extra help on Sunday mornings! Position Overview The Cook executes all savory line production and prepares baked goods according to established recipes and standards. This role replaces the standalone Pa…
Employee events and volunteer opportunities ~ And more! Job Summary Four Corners is looking to hire a motivated Executive Sous Chef for Federales Logan Square, to expand their culinary skills, and grow with us. In this p…
02
What chefs earn in Chicago
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $41k–$54k |
| Mid level | $26–$37 | $54k–$76k |
| Senior | $35–$57 | $73k–$119k |
Adjusted for the Chicago market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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