$70k - $90k
distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Pastry Sous Chef Is your creativity and passion unmatched when developing sweet and delicious art? As a Past…
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.
1,827
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
2
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
12 shown of 1,827 · sorted by freshness
Bonyeon is Chicago’s first beef-centric Korean tasting menu by Chef Sangtae Park, co-founder and Executive Chef of Omakase Yume. Under his vision, Executive Chef Alex Ching curates and oversees the menu and daily operati…
Smyth is a 3 Michelin-starred restaurant run by Chefs John and Karen Shields, featuring a multi-course tasting menu in an open yet intimate dining room of 13 tables. We are searching for one individual to join our tight-…
Job Description Customer Service Representative The following general description applies to all Customer Service Representatives. Please read the detailed information listed below. Job Duties Deal directly with customer…
$35 per hour
John's Food & Wine is expanding our team and seeking passionate, skilled individuals. We were named Food & Wine's 2026 Restaurant of the Year, and we're known for our focus on seasonal, New American cuisine, paired with…
Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of…
The Ives | In partnership with Chef Chris Pandel and Boka Restaurant Group. The Ives is a modern Grill Room rooted in the landmark Chicago Athletic Association, where classic American dining rituals are reimagined by Che…
$21 - $23 per hour
The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle kn…
$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…
North Pond, a fine dining destination in Lincoln Park for 28 years, is seeking a Chef de Partie to join our experienced team. Overlooking the pond and the Chicago skyline, our restaurant offers an integral role in creati…
as a European-style cafe during the day and transform into an amaro-focused cocktail bar at night. We are currently looking to add a chef de partie / cook, to our small but mighty kitchen team. We are open to hiring both…
breads and pasta. This role combines artisanal baking and pasta-making expertise with quality. You will work closely with the Executive Chef to ensure that all products reflect the quality and authenticity of Italian cul…
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.
03
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.
05
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.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
Ten quiet minutes a day
Applying for chef jobs in Chicago?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.