Sous Chef

Our sous chef apprenticeship is designed to help program participants to direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, order supplies, and keep records and accounts. This apprenticeship is recognized and accredited by American Culinary Federation (ACF), this program is designed introduce and ground participants in skills and the basic knowledge from experienced craft professionals. Craft specialization is taught throughout the apprenticeship with empathizes on sanitation & safety, nutrition, food service, supervisory management, dining room service, purchasing & receiving, food preparation, cost accounting, menu planning, garde management, and baking & pastry. Participants will also receiving financial literacy and career readiness training. The financial literacy course will be equipped trainees with the skills and knowledge thats needed to effectively manage money. And the career readiness course will explore ten foundational workplace skills regarding work ethic. The primary goal of this apprenticeship is to assist participants to not only met but exceed program goals, receive needed supportive services and explore open network opportunities for job placement throughout Northern Illinois. Successful completion of this program is based on performance, progression, goal attainment and follow-up services.