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Chef In Training Jobs in Florida (NOW HIRING)

Alton PBG Group Inc

Sous Chef

Palm City, FL · On-site

$47K - $63.40K/yr

The Sous Chef plays a critical role in supervising food preparation, maintaining kitchen organization, managing inventory and labor, and training team members while upholding company policies, health ...

Troon Golf

PM Pantry Cook

Saint Augustine, FL · On-site

$14.25 - $17/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 ...

Landry's, LLC.

Sous Chef

Longboat Key, FL · On-site

$49K - $66.10K/yr

Overview Chart House Longboat Key, FL Sous Chef Join the team at Chart House Longboat Key as a Sous ... in an upscale / fine dining kitchen, including ongoing training, development, and follow up * ...

Hawkers Asian Street Food

Executive Sous Chef

Delray Beach, FL · On-site

$61K - $77.90K/yr

What's in it for you? * Highly Competitive Salary + Benefits + 401K * Achievable Quarterly Bonus ... Ensures adherence to food safety, sanitation and storage practices, through proper training and ...

The Oaks Club

Sous Chef

Osprey, FL

$58K/yr

Job Summary The Sous Chef assists the Executive Chef in overseeing all aspects of food production ... training staff, and directing daily work. * Participates in interviewing and hiring decisions for ...

Hawkers Asian Street Fare

Executive Sous Chef

Delray Beach, FL · On-site

$61K - $77.90K/yr

What's in it for you? * Highly Competitive Salary + Benefits + 401K * Achievable Quarterly Bonus ... Ensures adherence to food safety, sanitation and storage practices, through proper training and ...

Legend Senior Living

Sous Chef

Ocala, FL · On-site

$46.50K - $62.70K/yr

Company Paid Life Insurance coverage in the amount of $30,000 * Voluntary benefits including ... Work friend trainer, employee assistance program, crisis care assistance, paid-time-off donations ...

Homma Talent

Sous Chef

Duck Key, FL · On-site

$75K/yr

A premier 60-acre oceanfront family resort in the heart of the Florida Keys, is looking for a ... ServSafe certification or equivalent food safety training. * Availability for flexible shifts ...

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Chef In Training information

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 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 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.

What are popular job titles related to Chef In Training jobs in Florida? For Chef In Training jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Florida look for? The top searched job categories for Chef In Training jobs in Florida are:
What cities in Florida are hiring for Chef In Training jobs? Cities in Florida with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Florida as of May 2026, with employment types broken down into 39% Full Time, 43% Part Time, and 18% Contract. Highlights an 93% Physical, 1% Hybrid, and 6% Remote job distribution.

Sous Chef

Alton PBG Group Inc

Palm City, FL • On-site

$47K - $63.40K/yr

Full-time

Posted 10 days ago

Job description

The Sous Chef at Lynora's is responsible for supporting the Chef in overseeing the daily operations of the kitchen while ensuring the highest standards of food quality, safety, consistency, and presentation. In the absence of the Chef, the Sous Chef assumes full leadership of kitchen operations, manages BOH staff, and ensures all food production aligns with Lynora's culinary standards, recipes, and guest satisfaction expectations. This role requires strong leadership, operational efficiency, and a passion for producing high-quality, visually appealing, and delicious food in a fast-paced hospitality environment.
The Sous Chef plays a critical role in supervising food preparation, maintaining kitchen organization, managing inventory and labor, and training team members while upholding company policies, health regulations, and operational excellence.
Primary Responsibilities and Duties
  • Provide direction and oversight for daily kitchen operations and all food production.
  • Oversee food preparation, cooking, plating, and presentation to ensure consistency with company standards.
  • Maintain and monitor food quality standards across all areas of production and service.
  • Supervise kitchen staff during shifts, ensuring adherence to recipes, portioning, safety, and sanitation protocols.
  • Support the Chef in menu development, daily specials, and recipe standardization.
  • Produce and price daily Chef Specials in alignment with Lynora's culinary and cost standards.
  • Assist with purchasing, ordering, and replenishing food and kitchen supplies from approved vendors.
  • Monitor supplier quality and pricing to maintain cost control and operational efficiency.
    Manage inventory control, including stock levels, loss prevention, waste reduction, and proper storage procedures.
  • Ensure preparation of all workstations and kitchen areas are properly set up and ready for service and the following business day.
  • Coordinate shift management to ensure smooth and efficient service operations.
  • Collaborate with management on staffing schedules, operational improvements, and kitchen performance.
  • Oversee food production for various service types including dine-in, catering, and events when applicable.
  • Support dietary and special meal requirements as needed.

Leadership and Team Management
  • Supervise, train, and mentor all BOH team members.
    Lead training in food preparation, recipes, safety, hygiene, and accident prevention techniques.
  • Identify training needs and implement ongoing development for kitchen staff.
    Effectively recruit, interview, hire, and onboard BOH employees in coordination with management.
  • Maintain staff conduct, accountability, and discipline in alignment with company standards.
  • Lead by example through professionalism, strong work ethic, and positive team leadership.
  • Ensure all kitchen employees maintain proper certifications for safe food handling procedures.

Compliance, Safety, and Standards
  • Ensure all health, sanitation, and hygiene standards set by local, state, and federal regulations are followed at all times.
  • Safeguard company assets and implement practices to prevent theft of product and services.
  • Maintain cleanliness and organization throughout the kitchen and storage areas.

  • Ensure proper use, care, and maintenance of all kitchen equipment to reduce unnecessary service calls.
  • Enforce food safety standards, HACCP practices, and company operational protocols.

Physical Requirements & Work Environment
  • Ability to stand and move throughout the kitchen for extended periods
  • Ability to lift and carry up to 50 lbs
  • Ability to work in a fast-paced, high-pressure environment
  • Ability to work in high heat conditions
  • Flexibility to work nights, weekends, and holidays

Operational and Financial Accountability
  • Monitor daily labor hours in accordance with budget allocations.
  • Assist in controlling food costs through portion control, inventory management, and waste reduction.
  • Maintain accurate records related to inventory, ordering, and kitchen operations.
  • Support operational efficiency while maintaining high-quality service standards.

Qualifications and Skills
  • Proven experience as a Sous Chef or senior kitchen leadership role in a high-volume restaurant environment.
  • Strong culinary skills with attention to detail, presentation, and quality assurance.
  • Experience supervising kitchen staff and managing BOH operations.
  • Knowledge of inventory control, food costing, and supplier management.
  • Strong understanding of food safety regulations, sanitation standards, and kitchen compliance.
  • Ability to manage multiple priorities in a fast-paced environment under pressure.
  • Excellent leadership, communication, and team training skills.
  • Experience in Italian cuisine and fine dining or upscale casual dining environments is preferred.
  • Passion for culinary excellence, innovation, and guest satisfaction.

Professional Expectations
  • Conduct oneself in a professional manner at all times.
  • Maintain proper uniform and grooming standards.
  • Arrive prior to scheduled shift times to ensure operational readiness.
  • Uphold Lynora's culture of excellence, teamwork, and hospitality in all kitchen operations.

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