Images: Inside Bob Chinn's Crab House in Wheeling
The crab house has 175 employees that work just in the kitchen and 375 total employees.
George LeClaire/gleclaire@dailyherald.com
Edwin Figeroa weighs north Pacific oysters in the kitchen prep area at Bob Chinns Crab House in Wheeling.
George LeClaire/gleclaire@dailyherald.com
Gabriela Arellano, a five-year employee at Bob Chinns separates shell fish for platters.
George LeClaire/gleclaire@dailyherald.com
Jorge Flores places a halibut in a tub to be weighed after it is unpacked from boxes early in the morning.
George LeClaire/gleclaire@dailyherald.com
Adolfo Eloisa scoops a 2 1/4 pound live Maine lobster from a tank in the basement after a customer order one on a Friday night. The crab house serves 3,000 guests daily and uses 100 cases of lemons each month.
George LeClaire/gleclaire@dailyherald.com
Ranulfo Teran prepares fried shrimp on a recent Friday night. 1,500 pounds of shrimp are sold each week.
George LeClaire/gleclaire@dailyherald.com
Jose Cardenas cooks king crab legs which are the most popular menu item at Bob Chinns Crab House. 20,000 pounds of crab are served each month along with 4,000 pounds of butter.
George LeClaire/gleclaire@dailyherald.com
KIng salmon is placed in containers to be weighed in the kitchen prep area at Bob Chinns after being delivered from OHare. Seafood is picked up from the airport seven days a week.
George LeClaire/gleclaire@dailyherald.com
Edwin Figeroa places a kIng salmon in a container to be weighed.
George LeClaire/gleclaire@dailyherald.com
Alex Salgado places a halibut in a tub to be weighed. Each box weighs about 85 pounds contains one to three halibut.
George LeClaire/gleclaire@dailyherald.com
Jorge Flores carries shell fish from the kitchen prep area in the basement to the kitchen on the first floor on Friday night.
George LeClaire/gleclaire@dailyherald.com
Eliazar Cruz uses a press to make Chinns famous garlic rolls. 30,000 rolls are baked each week.
George LeClaire/gleclaire@dailyherald.com
Waitress Sheri Gardener of Arlington Heights rushes drinks from the kitchen area out to the dining room.
George LeClaire/gleclaire@dailyherald.com
Adolfo Eloisa pulls an Alaskan dungeness crab from a tank in the basement, headed to a customers plate.
George LeClaire/gleclaire@dailyherald.com
David Ordaz cuts fillets from a halibut in the kitchen prep area. Chinns serves 5,000 pounds of fish a week.
George LeClaire/gleclaire@dailyherald.com
Cooks, food servers and waitresses work side-by-side in the kitchen at 5:30 p.m. The crab house has 375 employees and prepares an entree every nine-seconds.
George LeClaire/gleclaire@dailyherald.com
A tray of shell fish prepared at Bob Chinns Crab House in Wheeling.
George LeClaire/gleclaire@dailyherald.com