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Chef In Training Jobs in Georgia (NOW HIRING)

The Landings Club

Tournant Chef

Savannah, GA · On-site

$59K - $81K/yr

Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees. * Maintains responsibility as the acting sous chef in the event the sous ...

Aramark

Sous Chef

Macon, GA · On-site

$47K - $64K/yr

The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory ...

Aramark

Sous Chef

Macon, GA · On-site

$48K - $64K/yr

The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory ...

Aramark

Sous Chef

Macon, GA · On-site

$47K - $64K/yr

The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory ...

Home Chef

Executive Chef, Production

Atlanta, GA

$68K - $94K/yr

... training and oversight of kitchen staff to implement new recipes, and collaborate with the R&D team to improve existing recipes * Attend weekly meetings with R&D chefs in order to give feedback on ...

Stonebridge Companies

Sous Chef

Atlanta, GA

$60K - $70K/yr

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 ...

Fayette Chamber of Commerce

Banquet Chef

Atlanta, GA · On-site

$80 - $100/hr

Since its inception in 1957, Invited has operated with the central purpose of building ... Lead employee training, development, advancement, and promotion efforts, with input from the ...

PROOF OF THE PUDDING

Sous Chef

Duluth, GA · On-site

$23 - $25/hr

Proof of the Pudding is a chef-led hospitality company delivering food and beverage experiences at ... A degree/training in the culinary arts, hospitality management, or equivalent. * Must be a leader ...

PROOF OF THE PUDDING

Sous Chef

Duluth, GA · On-site

$46K - $62K/yr

Proof of the Pudding is a chef-led hospitality company delivering food and beverage experiences at ... A degree/training in the culinary arts, hospitality management, or equivalent. * Must be a leader ...

Stonebridge Companies

Sous Chef

Atlanta, GA · On-site

$60 - $80/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 ...

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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 Georgia?

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

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

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

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

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

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Georgia as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 14% Part Time, and 1% Contract. Highlights an 86% Physical, 1% Hybrid, and 13% Remote job distribution.

Tournant Chef

Savannah, GA • On-site

The Landings Club
201 - 500 employees
Learn more about The Landings Clubexternal

$59K - $81K/yr

Full-time

Re-posted 5 days ago

Job description

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.
At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More!
Tournant Chef Responsibilities:
  • Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse.
  • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency.
  • Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system.
  • Responsible that food production is kept within the set quality standards and policies.
  • Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups.
  • Tastes all cooked food, instructs portion sizes, garnishing methods and carves meats.
    Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; prepares individual cuts of meat to specified size or weight, utilizing every portion of the carcass.
  • Assists in expediting during service if necessary.
  • Partners with the Executive Chef to create ideas for future goals and operational development.
  • Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet.
  • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation.
  • Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees.
  • Maintains responsibility as the acting sous chef in the event the sous chef is not available.
  • Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager.
  • Maintains a complete day-to-day knowledge of menu preparation and presentation.
  • Manages dating, labeling and covering all food items in walk in coolers and freezers.
  • Adheres to all health safety and security requirements in workstation.
  • Completes all other duties as assigned.

Tournant Chef Qualifications:
  • Four or more years in proven chef experience required.
  • Minimum of 3 year of line supervisory or kitchen management required.
  • Proven ability to lead by example and foster mentoring relationships.
  • Must have valid driver's license and be able to use personal vehicle for Club business.
  • High School Diploma or GED Required

Tournant Chef Critical Skills:
  • Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
  • Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment.
  • Understand and adhere to the food and beverage department's P&L.
  • Operates with integrity and sound judgment.
  • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission.
  • Responds quickly and effectively to member or employee needs.
  • Possesses the skills to properly code and submit invoices for payment.

Tournant Chef Physical Requirements:
  • Standing and walking up to 90% of shift.
  • Lifting, carrying and/or moving up to 50 pounds.
  • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift.
  • Working on a computer 25% of the shift

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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