ZipRecruiter

Log In

1

Chef In Training Jobs in Arkansas (NOW HIRING)

CARTI, Inc.

Executive Sous Chef

Little Rock, AR · On-site

$62K - $79K/yr

Description The Executive Sous Chef is responsible for managing all activities in the kitchen, including food preparation, production, sanitation, and management and training of Bistro staff. He/she ...

New

CARTI, Inc.

Executive Sous Chef

Little Rock, AR

$62K - $79K/yr

The Executive Sous Chef is responsible for managing all activities in the kitchen, including food preparation, production, sanitation, and management and training of Bistro staff. He/she will perform ...

New

Stonebridge Companies

$20 - $25/hr

Assists the Executive Chef in menu planning and development, taking into consideration guest preferences and food costs. * Monitors kitchen staff performance, providing training, coaching, and ...

Troon

Line Cook

El Dorado, AR · On-site

$14 - $17.50/hr

Communicates equipment repair needs with chef. * Actively participates in training efforts. * Incorporates safe work practices in job performance. * Attends staff meetings. * Checks and dates all ...

HHS LLC

Executive Chef

Russellville, AR · On-site

$62K - $85K/yr

Enjoy most nights and weekends off while growing your career and income in an engaging and ... Lead and manage team member recruiting, training, development, scheduling, and assignments

HHS LLC

Executive Chef

Russellville, AR · On-site

$62K - $85K/yr

Enjoy most nights and weekends off while growing your career and income in an engaging and ... Lead and manage team member recruiting, training, development, scheduling, and assignments

Hhs

Executive Chef

Russellville, AR

$62K - $85K/yr

Enjoy most nights and weekends off while growing your career and income in an engaging and ... Lead and manage team member recruiting, training, development, scheduling, and assignments

Hhs

Executive Chef

Russellville, AR

$62K - $85K/yr

Enjoy most nights and weekends off while growing your career and income in an engaging and ... Lead and manage team member recruiting, training, development, scheduling, and assignments

Atrium Hospitality

Sous Chef

Little Rock, AR · On-site

$25/hr

Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. * Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.

Atrium Hospitality

Sous Chef

Little Rock, AR

$25/hr

Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. * Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.

Atrium Hospitality

Sous Chef

Little Rock, AR · On-site

$25/hr

Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. * Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.

Atrium Hospitality

Sous Chef

Little Rock, AR · On-site

$25/hr

Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. * Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.

Troon Golf

Line Cook

El Dorado, AR · On-site

$14 - $17.50/hr

Communicates equipment repair needs with chef. * Actively participates in training efforts. * Incorporates safe work practices in job performance. * Attends staff meetings. * Checks and dates all ...

next page

Showing results 1-20

All JobsChef In Training JobsChef In Training Jobs in Arkansas

Chef In Training information

What is a Chef In Training?

A Chef In Training is someone who is learning the skills and techniques needed to become a professional chef. This role typically involves working under the supervision of experienced chefs, assisting with food preparation, and learning about kitchen operations. The position can be part of a formal culinary school program or an apprenticeship in a restaurant. Chef In Training roles are essential for gaining hands-on experience and building a foundation in the culinary arts.

What are some common challenges faced by chefs in training during their early stages in a professional kitchen?

Chefs in training often encounter challenges such as adapting to the fast-paced environment, managing multiple tasks simultaneously, and learning to work efficiently under pressure. Adjusting to the high standards of food quality and presentation, as well as building effective communication with experienced chefs and kitchen staff, can also be demanding. However, overcoming these obstacles is essential for skill development and can lead to valuable mentorship and growth opportunities within the culinary field.

How much does a trainee chef earn?

A trainee chef typically earns between minimum wage and $15 per hour, depending on the location, establishment, and level of experience. Compensation often increases with skill development, certifications, and on-the-job training hours.

What is a chef in training called?

A chef in training is often referred to as a culinary apprentice or trainee. This stage involves learning cooking techniques, kitchen skills, and gaining hands-on experience under supervision, often as part of culinary education or apprenticeship programs.

What are the key skills and qualifications needed to thrive as a Chef In Training, and why are they important?

To thrive as a Chef In Training, you need basic culinary skills, food safety knowledge, and a high school diploma or culinary school enrollment. Familiarity with kitchen equipment, food handling protocols, and industry-standard tools like knives and mixers is essential. Strong attention to detail, willingness to learn, and effective teamwork are crucial soft skills that set aspiring chefs apart. These competencies ensure a solid foundation for learning, maintaining kitchen safety, and contributing positively to a professional kitchen environment.

What is the difference between Chef In Training vs Line Cook?

AspectChef In TrainingLine Cook
CredentialsBasic culinary training, sometimes a culinary school backgroundPractical kitchen experience, often on-the-job training
Work EnvironmentLearning-focused, under supervision, assisting chefsFast-paced kitchen, preparing specific dishes
Industry UsageEntry-level culinary role, part of career developmentOperational role in restaurants, hotels, catering

Chef In Training and Line Cook roles both serve as entry points in the culinary industry. While Chef In Training focuses on learning and skill development under supervision, a Line Cook is responsible for executing specific dishes in a busy kitchen environment. Both positions require practical experience, but the Chef In Training role emphasizes education and mentorship, whereas the Line Cook role emphasizes hands-on cooking skills.

Is 35 too late to become a chef?

There is no age limit to becoming a chef in training, and many successful chefs start their culinary careers later in life. Gaining skills through culinary schools or apprenticeships can be done at any age, and experience can be an asset in the kitchen environment.

How to become a trainee chef?

To become a trainee chef, you typically need to complete a culinary training program or apprenticeship, which provides hands-on experience in a professional kitchen. Developing basic cooking skills, understanding food safety standards, and gaining experience through entry-level kitchen roles can also help you progress toward a chef in training position.
What are popular job titles related to Chef In Training jobs in Arkansas? For Chef In Training jobs in Arkansas, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Arkansas look for? The top searched job categories for Chef In Training jobs in Arkansas are:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Arkansas as of July 2026, with employment types broken down into 76% Full Time, 23% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution.
Executive Sous Chef

Executive Sous Chef

CARTI, Inc.

Little Rock, AR • On-site

$62K - $79K/yr

Full-time

Posted yesterday

New

CARTI rating

8.0

Company rating: 8.0 out of 10

Based on 9 frontline employees who took The Breakroom Quiz

Job description

Description
The Executive Sous Chef is responsible for managing all activities in the kitchen, including food preparation, production, sanitation, and management and training of Bistro staff. He/she will perform general food service work and maintain sanitation standards in preparation, service, and dining room facilities for the CARTI Hope Bistro daily. Additionally, the Executive Sous Chef will be responsible for managing food service operations for the CARTI Food Truck. He/she will assume the role as Executive Chef in his/her absence.
  1. Oversees and supervises Bistro team members; trains new team members.
  2. Ensures efficient, cost-effective operation and profitability of food production.
  3. Performs preparation work, including washing, peeling, cutting and seeding of fruits and vegetables; weighs and measures designated ingredients.
  4. Carries pans, kettles and trays of food to/from work stations, stove and refrigerator in accordance with safety standards.
  5. Oversees and inspects all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in perfect operating order.
  6. Distributes supplies, utensils and portable equipment; replenishes condiments, beverages and general supplies while maintaining service area cleanliness.
  7. Stores food in designated areas and containers in accordance with wrapping, dating, and food safely and rotation procedures.
  8. Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
  9. Adheres to all standards of food quality, preparation, recipes and presentation in conjunction with specifications; ensures compliance with sanitation and safety requirements; cleans work areas, equipment and utensils.
  10. Ensures food products, presentation and plating are of high quality, and are prepared to serve in a timely manner.
  11. Serves customers in a friendly, efficient manner following outlined steps of service; interacts with customers and resolves customer complaints in a friendly, service-oriented manner.
  12. Collaborates with Executive Chef on design of food and drink menu; assists with menu planning, inventory and supply management.
  13. Oversees day-to-day operations of the CARTI Food Truck, including team management, food production, cash handling, guest orders and interaction, quality control and proper sanitation procedures.
  14. Assists in research, planning and scheduling relevant event participation, including CARTI events, community events and private events.
  15. Maintains truck maintenance schedule, generator maintenance schedule and propane tank supply; directs cleaning of the truck and maintenance of equipment.
  16. Maintains required records, including food production, inventory and meal counts.
  17. Works with CARTI Marketing for photos, events schedules, social media and other needs.
  18. Relays relevant information to Executive Chef.
  19. Performs other duties as assigned.

OTHER JOB REQUIREMENTS: Must have reliable source of transportation.
SUPERVISORY RESPONSIBILITY: Oversees and supervises Bistro team members; assumes role as Executive Chef in his/her absence.
EDUCATION, CERTIFICATION, LICENSURE and REGISTRATION:
  1. High school diploma or GED
  2. Current valid Arkansas Driver's License and clean driving record

EXPERIENCE, KNOWLEDGE, SKILLS and ABILITIES:
  1. Minimum 5 years food service/hospitality/kitchen management experience (required)
  2. Prior food truck experience (preferred).
  3. Must be able to drive a food truck.

REASONING ABILITY:
  1. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  2. Ability to interpret a variety of instructions furnished in written, oral, or schedule form.

INTERPERSONAL SKILLS:
  1. Must interact and communicate both verbally and in written form.
  2. Must interact and exchange information regarding patients with physicians and other departmental personnel, and outside agencies on a frequent basis while respecting the confidentiality of patient information.

PHYSICAL DEMANDS:
  1. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
  2. While performing the duties of this job, the employee is regularly required to talk or hear.
  3. The employee regularly is required to stand, walk, sit, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms.
  4. Specific vision abilities required by this job include close vision and the ability to adjust focus.

WORK ENVIRONMENT:
The work environment described here are representative of those an employee encounters while performing the essential functions of this job. This position involves potential exposure to infectious diseases. Colleagues are offered appropriate vaccinations and safety training.
COMMENTS:
This description is intended to describe the essential job functions, the general supplemental functions and the essential requirements for the performance of the job. It is not an exhaustive list of all duties, responsibilities and requirements of a person so classified. Other functions may be assigned and management retains the right to add or change the duties at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
SAFETY SENSITIVE
This position is a Safety Sensitive Position. The essential functions, physical demands, and mental competencies of this job require the employee maintain the ability to work in a constant state of alertness in a safe manner.

What CARTI employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply