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Chef In Training Jobs in Massachusetts (NOW HIRING)

Mission Oak Grill

Sous Chef

Newburyport, MA · On-site

$55K - $65K/yr

Training * Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.

Mission on the Bay

Sous Chef

Swampscott, MA · On-site

$55K - $65K/yr

Training * Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.

Mission Beach House

Sous Chef

Revere, MA

$55K - $65K/yr

Training * Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.

Mission Management Group

Sous Chef

Beverly, MA · On-site

$55K - $65K/yr

Training * Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.

Mission Beach House

Sous Chef

Revere, MA · On-site

$55K - $65K/yr

Training * Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA · On-site

$18 - $21/hr

Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA

$18 - $21/hr

Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

DIG INN Chefs-In-Training

Sous Chef, Boston

Boston, MA

$18 - $21/hr

Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

DIG INN Chefs-In-Training

Sous Chef, Seaport

Boston, MA · On-site

$18 - $21/hr

Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

DIG INN Chefs-In-Training

Sous Chef, Back Bay

Boston, MA · On-site

$18 - $21/hr

Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

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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 Massachusetts? For Chef In Training jobs in Massachusetts, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Massachusetts look for? The top searched job categories for Chef In Training jobs in Massachusetts are:
What cities in Massachusetts are hiring for Chef In Training jobs? Cities in Massachusetts with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Massachusetts as of July 2026, with employment types broken down into 73% Full Time, 25% Part Time, and 2% Temporary. Highlights an 99% Physical, and 1% Remote job distribution.
Sous Chef

Sous Chef

Mission Oak Grill

Newburyport, MA • On-site

$55K - $65K/yr

Full-time

Re-posted 15 days ago

Job description

DESCRIPTION
Sous Chef
Leadership
The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef's absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week.
Leadership responsibilities include:
  • Working with the Executive Chef to create a cohesive team within the kitchen.
  • Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
  • Maintaining a positive "win-win" attitude
  • Working vigorously to improve the restaurant through the use of quality management systems.
  • Demonstrating support for all decisions made by the management team.
  • Projecting a united management front to the staff.

Building the Business and Guest Base
  • Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
  • Operating the kitchen with a guest-satisfaction mentality.
  • Making decisions based on what is best for the guest.
  • Solving problems so that each guest will want to return.

Quality of Operations
  • Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
  • Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
  • Paying attention to details.
  • Maintaining high standards in all areas of safety, security and sanitation.
  • Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability
  • Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
  • Assisting the Executive Chef in:
  • Monitoring daily labor reports & managing employees to their scheduled hours.
  • Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
  • Placing accurate orders to vendors based on the chef's ordering system.
  • Assisting in generating accurate inventory counts on a regular basis.

Purchasing
  • Monitoring quality and managing prime and local vendors accordingly.
  • Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
  • Proper receiving, rotation, storage and handling of all food products.

Production
  • Taking a hands-on approach and being directly involved in daily production.
  • Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel
  • Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring
  • Assist in hiring a crew of quality kitchen employees.
  • Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training
  • Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
  • Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
  • Teaching and coaching staff on a daily basis.
  • Holding BOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
  • Attending FOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration
  • Working with the Executive Chef to ensure all kitchen employees receive a semi- annual review.
  • Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms.
  • Participate in the weekly management meetings.

Problem Solving/Judgement
  • Demonstrating a proactive attitude regarding all aspects of the business.
  • Consistently making decisions that are in the best interest of our guests, employees and investors.
  • Making difficult decisions.
  • Remaining alert to all aspects of the operation.
  • Recognizing potential problems and solving them in an effective and efficient way.

REQUIREMENTS

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