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Chef In Training Jobs in Michigan (NOW HIRING)

Continental Services

Sous Chef

Auburn Hills, MI

Support the Executive Chef in training, coaching, and mentoring culinary staff. * Model a positive, professional attitude and help maintain a supportive, respectful workplace. * Assist in scheduling ...

Marriott International

Executive Sous Chef

Detroit, MI · On-site

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Marriott

Executive Sous Chef

Detroit, MI

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Franchise Location

Executive Sous Chef

Detroit, MI · On-site

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Laurus Home Care

Sous Chef

Farmington Hills, MI · On-site

$49K - $66K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

CommonSail Investment Group

Sous Chef

Grand Ledge, MI · On-site

$45K - $61K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

Laurus Home Care

Sous Chef

Macomb, MI · On-site

$48K - $65K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

CommonSail Investment Group

Sous Chef

Macomb, MI · On-site

$46K - $62K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

Independence Village

Sous Chef

Grand Ledge, MI

$45K - $61K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

StoryPoint

Sous Chef

Macomb, MI · On-site

$46K - $62K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

crystalmountain

Chef de Cuisine (FTYR)

Thompsonville, MI

$56K - $77K/yr

Responsible for assisting Executive Chef in the selection, training, supervision and success of all Thistle kitchen staff members. * Capable of creating a motivational atmosphere and a cohesive food ...

crystalmountain

Chef de Cuisine (FTYR)

Thompsonville, MI

$56K - $77K/yr

Responsible for assisting Executive Chef in the selection, training, supervision and success of all Thistle kitchen staff members. * Capable of creating a motivational atmosphere and a cohesive food ...

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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 Michigan? For Chef In Training jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Michigan look for? The top searched job categories for Chef In Training jobs in Michigan are:
What cities in Michigan are hiring for Chef In Training jobs? Cities in Michigan with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Michigan as of July 2026, with employment types broken down into 16% Locum Tenens, 65% Full Time, 17% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution.
Sous Chef - Weathervane Restaurant

Sous Chef - Weathervane Restaurant

Hotel Investment Services

Charlevoix, MI

$47K - $64K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 11 days ago

Job description

Sous Chef

Department: Food & Beverage

Reports to: General Manager

Job Type: Full Time, Exempt

Job Summary:

The Sous Chef assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence.

Duties & Responsibilities:

  • Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.
  • Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
  • Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
  • Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
  • Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
  • Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
  • Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
  • Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
  • Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
  • Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

Qualifications:

  • Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.
  • Culinary degree or equivalent professional training preferred.
  • Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.
  • Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture.
  • Excellent organizational and time management skills, with the ability to multitask and prioritize effectively.
  • Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards.
  • Passion for quality food, creativity, and staying updated with industry trends and innovations.
  • Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
  • Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests.
  • Must possess, or be able to obtain, valid food safety certification upon hire

Benefits:

  • Medical, Dental, Vision, Life, and Short-Term Disability insurance available
  • Paid Time Off401 (k)
  • 401k with matching
  • Lodging and dining discounts

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