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Apprentice Chef Jobs in Northern Virginia, VA (NOW HIRING)

B.-F.-Saul-Hospitality-Group-

Sous Chef

Washington, DC · On-site

$60 - $80/hr

Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine. Essential Duties ... apprenticeship preferred; Sanitation and Hygiene Certificate required. * License/Certification:

AccorHotel

Banquet Sous Chef

Washington, DC · On-site

$70K - $85K/yr

The Banquet Sous Chef must be ready to effectively run a multiple million per year Banquet Kitchen ... Actively participates in training of culinary skills to junior staff and apprentices * Assist in ...

AccorHotel

Banquet Sous Chef

Washington, DC · On-site

$70K - $85K/yr

The Banquet Sous Chef must be ready to effectively run a multiple million per year Banquet Kitchen ... Actively participates in training of culinary skills to junior staff and apprentices * Assist in ...

TABLE 95 MANAGEMENT

Executive Chef

Washington, DC · On-site

$81K - $111K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

PUBLIC HOUSE NATIONAL HARBOR LLC

Executive Chef

Oxon Hill, MD · On-site

$72K - $100K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Sous Chef

Washington, DC

$56K - $76K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Sous Chef

Oxon Hill, MD · On-site

$50K - $68K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Executive Chef

Washington, DC · On-site

$80K - $111K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

CTH LOUDOUN LLC

Sous Chef

Ashburn, VA

$51K - $69K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Sous Chef

Oxon Hill, MD · On-site

$50K - $68K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

CITY TAP 1250 DC LLC

Executive Chef

Washington, DC

$80K - $111K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

CITY TAP 901 DC LLC

Sous Chef

Washington, DC

$56K - $76K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Executive Chef

Oxon Hill, MD · On-site

$72K - $100K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

CTH LOUDOUN LLC

Executive Chef

Ashburn, VA

$73K - $100K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Executive Chef

Ashburn, VA · On-site

$73K - $100K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

CITY TAP 901 DC LLC

Executive Chef

Washington, DC

$80K - $111K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

TABLE 95 MANAGEMENT

Executive Chef

Oxon Hill, MD · On-site

$72K - $100K/yr

Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices * Establishes and enforces nutrition and sanitation standards for restaurant * Achieves ...

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All JobsApprentice Chef JobsApprentice Chef Jobs in Northern Virginia, VA

Apprentice Chef information

See Northern Virginia, VA salary details

$12

$21

$37

How much do apprentice chef jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for apprentice chef in Northern Virginia, VA is $21.94, according to ZipRecruiter salary data. Most workers in this role earn between $17.26 and $23.94 per hour, depending on experience, location, and employer.

What is an apprentice chef?

An Apprentice Chef is a trainee cook who learns culinary skills through hands-on experience in a professional kitchen. They assist senior chefs with food preparation, cooking, and maintaining kitchen hygiene while gaining knowledge of techniques and recipes. This role is typically part of a structured training program, such as an apprenticeship or culinary school placement. It provides foundational skills needed for a career as a professional chef.

What does an apprentice chef do?

As an Apprentice Chef, your day typically involves assisting senior chefs with ingredient preparation, maintaining kitchen cleanliness, learning cooking techniques, and helping with plating and service. You may rotate between different kitchen stations and tasks, gaining hands-on experience under the guidance of mentors. The work environment is usually fast-paced and collaborative, with opportunities to ask questions and receive feedback. Over time, you’ll take on more responsibilities as you demonstrate reliability and skill, which helps pave the way for career progression in the culinary field.

What skills and qualifications are needed to thrive as an apprentice chef?

To thrive as an Apprentice Chef, you need a basic understanding of food preparation, kitchen safety, and a willingness to learn, usually supported by a high school diploma or equivalent. Familiarity with kitchen equipment, food hygiene regulations, and, in some cases, certifications like ServSafe is beneficial. Strong communication, teamwork, and time management skills help you integrate smoothly into a fast-paced kitchen environment. These skills ensure you can contribute effectively to the culinary team while developing your technical abilities for future advancement.

Can you get an apprenticeship as an apprentice chef?

Yes, aspiring apprentice chefs can typically apply for culinary apprenticeships through culinary schools, restaurants, or hospitality organizations. These programs often require a minimum age, basic cooking skills, and a willingness to learn on the job while sometimes earning certifications like food safety training. Apprenticeships provide hands-on experience and can lead to full-time culinary careers.

What cities near Northern Virginia, VA are hiring for Apprentice Chef jobs?

Cities near Northern Virginia, VA with the most Apprentice Chef job openings:

Apprentice Chef jobs near you
Infographic showing various Apprentice Chef job openings in Northern Virginia, VA as of July 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $45,635 per year, or $21.9 per hour.

Sous Chef

B.F. Saul Company Hospitality Group

Washington, DC

$56K - $76K/yr

Full-time

Medical, Life, Retirement

Posted 8 days ago

Key responsibilities

  • Supervise the day-to-day functions of all culinary employees, facilities, and costs.

  • Prepare all menu items following recipes and departmental standards.

  • Control and analyze food quality, presentation, and costs to ensure high standards and efficiency.

Job description

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John's Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.'s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night's sleep.

Position Overview:
Oversees all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine.
 
Essential Duties & Responsibilities
 
1.    The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
2.    Supervise the day-to-day functions of all Culinary employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
3.    Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  
4.    Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
5.    Meet with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6.    Opening shift-ensures all scheduled staff shows up for scheduled time of work and unlocks secured areas (i.e. reach and walk ins), secure keys according to procedures.
7.    Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
8.    Prepare all menu items following recipes and yield guides, according to departmental standards.
9.    Inform Chefs of any foreseeable shortages before items run out.
10.   Minimize waste and maintain controls to attain forecasted food cost.
11.   Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
12.   Responsible for the production, preparation, and presentation of all food items to ensure highest quality at all times.
13.   Set and train and promote department Standards of Excellence.
14.   Conduct administrative work as required.
15.   Perform other functions as required and directed
 
Qualifications:
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.
 
License/Certification: ServSafe and Hygiene License
 
Experience: Should have a minimum of 1-2 years of experience as Sous Chef in hotels with similar luxury style and standards.
 
Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.
 
Supervisory Responsibilities: Responsible for managing the kitchen environment. Includes line cooks, pantry, banquet and pastry staff. Assist in training, planning, directing work, addressing complaints and resolving problems, and promoting department Standard of Excellence.
 
Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in Spanish is a plus.
 
Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.
 
Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.
 
Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds.
 
Standards of Conduct:
The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.
$67,000 - $69,000 a year

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held.  Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more 

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

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