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Chef In Training Jobs in Connecticut (NOW HIRING)

Mohegan

Executive Sous Chef - Banquets

Uncasville, CT · On-site

$62K - $80K/yr

This position will closely assist alongside the Executive Chef in many administrative duties ... Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift ...

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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 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 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.

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.

How to become a chef in training?

To become a chef in training, gain basic culinary skills through culinary school or on-the-job experience, and seek entry-level kitchen positions such as prep cook or line cook. Developing knowledge of cooking techniques, food safety, and kitchen tools is essential, along with a strong work ethic and willingness to learn. Certifications like ServSafe can also enhance your qualifications.

What are popular job titles related to Chef In Training jobs in Connecticut?

For Chef In Training jobs in Connecticut, the most frequently searched job titles are:

What job categories do people searching Chef In Training jobs in Connecticut look for?

The top searched job categories for Chef In Training jobs in Connecticut are:

What cities in Connecticut are hiring for Chef In Training jobs?

Cities in Connecticut with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Connecticut as of August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 15% Part Time, 2% Temporary, and 3% Contract. Highlights an 89% Physical, 1% Hybrid, and 10% Remote job distribution.

Executive Sous Chef - Banquets

Mohegan

Uncasville, CT • On-site

$62K - $80K/yr

Full-time

Re-posted 16 days ago

Job description

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES

IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE

Position Summary:

This position is responsible for management of the entire banquet's kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. This position will interact with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. This position will closely assist alongside the Executive Chef in many administrative duties.

Primary Duties and Responsibilities: includes but not limited to:

  • Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff
  • Ensures the needs of the guests are accommodated
  • Oversees kitchen operations and production, while coordinating weekly pars/delivery needs with Chefs
  • Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and company policies
  • Attends, leads, and participates in any training sessions, departmental meetings or daily pre-shift meetings
  • Participates in growth opportunities and employee development
  • Oversees all prep, production and service for quality and accuracy
  • Organizes and execute service based on cover count, catering/delivery, BEO's and other event sheets
  • Coaches all employees to develop their abilities by setting clear guidelines and expectations
  • Communicates kitchen needs and/or issues to all management
  • Participates in the preparation and delivery of menu-focus items to daily pre-service meetings
  • Possesses in-depth knowledge of all recipes and maintains kitchen recipe book
  • Organizes, develops, and produces new recipes for potential new menu items and specials
  • Ensures opening and closing procedures are being followed
  • Maintains expediting standards for the Kitchen
  • Communicates clearly and concisely with all employees during service

Secondary Duties and Responsibilities:

  • Responsible for the scheduling of assigned department (where applicable)
  • Participates in interviewing, hiring, and training new applicants and employee development of all subordinates
  • Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture
  • Ensures all employees are complying with SOPs
  • Ensures the general cleanliness of the entire venue
  • Complies with Department of Health and company standards
  • Learns by listening, observing other team members, and sharing knowledge while leading by example
  • Portrays a positive and professional attitude
  • Practical knowledge of the job duties of all supervised employees
  • Works as part of a team and provides help and support to all fellow team members

Minimum Education and Qualifications:

  • Associate degree in Culinary Arts or related field
  • Must possess seven years supervisory experience in a high-volume hospitality Food and Beverage related operation
  • In lieu of formal education, four years' experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality related Food and Beverage operation is acceptable
  • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
  • Must be organized, self-motivated, and proactive with a strong attention to detail
  • Excellent written and verbal communication skills
  • Excellent organizational and multi-tasking skills
  • Intermediate knowledge of Word, Excel, and Outlook

Competencies: Incumbent will master the following competencies while in this position:

  • Knowledge of Mohegan Sun corporate and department policies and procedures
  • Proficient with all operational systems, including payroll and purchasing processing
  • Understanding of Mohegan Sun's Time & Attendance and Payroll systems
  • Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment

Training Requirements:

  • Must complete all appropriate Human Resources Manager Training courses
  • Understanding of Time & Attendance system and Manager Self Service systems

Physical Demands and Work Environment:

  • Must be able to stand, lift and bend for extended periods of time
  • Must be able to bend and lift to 50 lbs.
  • Role may include job duties or tasks requiring repetitive motion
  • Exposure to hot kitchen elements or cleaning materials
  • Must be able to work and remain focused in a fast-paced and ever-changing environment
  • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary.

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Work Shift:

Regular

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Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

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