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Chef In Training Jobs in Indiana (NOW HIRING)

Sodexo Live!

Executive Sous Chef - SL

Indianapolis, IN

$56K - $72K/yr

In this role, you'll support the Executive Chef in directing all kitchen operations within the ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sodexo

Executive Sous Chef - SL

Indianapolis, IN · On-site

$56K - $72K/yr

In this role, you'll support the Executive Chef in directing all kitchen operations within the ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sodexo

Executive Sous Chef - SL

Indianapolis, IN

$56K - $72K/yr

In this role, you'll support the Executive Chef in directing all kitchen operations within the ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Mintex Technology

Executive Chef

Carmel, IN · On-site

$68K/yr

Executive Chef Location: Carmel, IN Duration: Full Time / Permanent Salary: $68,000/Annual ... Manage staff (schedule, assist in training, handle issues, etc.) * Ensure policies & procedures are ...

Compass Group

EXECUTIVE SOUS CHEF

West Lafayette, IN · On-site

$58K - $74K/yr

Job Summary This individual will be responsible for supporting the Executive Chef in overseeing ... Degree in Culinary Arts with additional specialized training * 3-5 years of relevant culinary ...

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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 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 Indiana? For Chef In Training jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Indiana look for? The top searched job categories for Chef In Training jobs in Indiana are:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Indiana 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.
Sous Chef | Shields Athletic Dining Facility

Sous Chef | Shields Athletic Dining Facility

University of Notre Dame

Notre Dame, IN • On-site

$55K/yr

Full-time

Posted 10 days ago

University Of Notre Dame rating

7.4

Company rating: 7.4 out of 10

Based on 45 frontline employees who took The Breakroom Quiz

298th of 552 rated colleges and universities

Job description

Company Description
The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
Job Description
The Sous Chef plays a critical leadership role in the opening and daily operations of the Shields Family Dining Hall, a new facility dedicated to serving student-athletes at the University of Notre Dame. This position is responsible for supporting the Executive Chef in all culinary and operational aspects of the dining hall, ensuring excellence across financial performance, human resources, food quality, safety, and guest experience.
As a member of the Notre Dame Dining Leadership Team, the Sous Chef contributes to delivering a "Best in Class" dining program aligned with the mission and goals of Notre Dame Campus Dining. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for kitchen operations and leadership.
Key Responsibilities
Culinary & Kitchen Operations
  • Oversee daily kitchen operations, including food ordering, preparation, production, and inventory control
  • Ensure high standards of food quality, presentation, service, and hospitality
  • Maintain consistency across all culinary offerings and service periods

Leadership & Staff Development
  • Supervise, train, and mentor kitchen staff to ensure optimal performance and professional growth
  • Support recruitment, onboarding, and ongoing training initiatives
  • Foster a positive, team-oriented work environment focused on excellence

Financial & Administrative Management
  • Assist in managing food costs, labor costs, and overall budget performance
  • Support scheduling, purchasing, and inventory management processes
  • Help ensure all operational metrics and financial targets are met

Compliance & Safety
  • Promote and enforce food safety, sanitation, and workplace safety standards
  • Ensure compliance with all regulatory and university policies

Facilities & Equipment Oversight
  • Assist with maintenance and proper use of kitchen equipment and physical plant
  • Identify and address operational or facility-related issues proactively

Program Support & Collaboration
  • Partner with Dining Hall leadership on marketing, programming, and special initiatives
  • Contribute to apprenticeship and staff development programs
  • Collaborate with cross-functional teams to enhance the overall dining experience

Executive Chef Support
  • Act as second-in-command in the kitchen, providing leadership and operational continuity
  • Assume full responsibility for kitchen operations in the absence of the Executive Chef
  • Communicate effectively with leadership regarding operations, staffing, and performance

Qualifications
  • Proven experience in a high-volume culinary environment, preferably in institutional or campus dining
  • Strong leadership and team management skills with the ability to motivate and develop staff
  • Solid knowledge of food safety, sanitation, and regulatory compliance
  • Experience with inventory control, purchasing, and cost management
  • Excellent organizational, communication, and problem-solving abilities
  • Ability to work in a fast-paced, dynamic environment while maintaining professionalism
  • Culinary degree or equivalent professional experience preferred
  • Flexibility to work varied schedules, including evenings, weekends, and peak service times

Additional Information
Annual salary starting at: $55,000
Commensurate with Experience
As part of our commitment to attracting top talent, eligible new hires may receive a relocation incentive equal to a one time 10% of their annual base salary. This incentive is intended to help offset relocation and transition expenses associated with accepting the position. Eligibility requirements and payment details will be discussed during the hiring process.
The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

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