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Chef In Training Jobs in Michigan (NOW HIRING)

Troon Golf

Cook

Canton, MI · On-site

$18/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 ...

Dividend Restaurant Group

Sous Chef

Detroit, MI · On-site

$49.50K - $66.80K/yr

Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management * Assist Executive ...

Saint Therese

Chef Manager

Monroe, MI

Previous leadership experience working in high-pressure environments while maintaining quality and ... Culinary degree, certification, or formal culinary training Benefits: Competitive wages, healt ...

Compass Group

SR SOUS CHEF, BENCH - HOSPITALS

Detroit, MI

$49.50K - $66.80K/yr

Reports to: Executive Chef/ Director TouchPoint, Support Services, provides customer focused ... training * Catering experience preferred * Experience in high‑volume, complex foodservice ...

Compass Group

SENIOR SOUS CHEF, HOSPITAL

Jackson, MI · On-site

Job Summary The Senior Sous Chef plays a key role in supporting the successful daily operations of ... training) * Catering experience preferred * Experience in high‑volume, complex foodservice ...

Compass Group

SENIOR SOUS CHEF, HOSPITAL

Jackson, MI · On-site

Job Summary The Senior Sous Chef plays a key role in supporting the successful daily operations of ... training) * Catering experience preferred * Experience in high-volume, complex foodservice ...

Compass Group

SENIOR SOUS CHEF, HOSPITAL

Jackson, MI · On-site

Job Summary The Senior Sous Chef plays a key role in supporting the successful daily operations of ... training) * Catering experience preferred * Experience in highvolume, complex foodservice ...

Dividend Restaurant Group

Executive Chef

Detroit, MI · On-site

$70.80K - $97.50K/yr

Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an ... Previous responsibility for effective recruitment, selection, orientation and training of kitchen ...

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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 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 May 2026, with employment types broken down into 23% Locum Tenens, 12% As Needed, 39% Full Time, 10% Part Time, 7% Temporary, and 9% Nights. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution.

Sous Chef- Downtown Detroit - up to $70k base!

Gecko Hospitality

Detroit, MI • On-site

$55K - $70K/yr

Full-time

Posted yesterday

Job description

SOUS CHEF

FULL TIME

DETROIT, MI

$55k - $70k base


________________________________________________________________________


We are seeking a disciplined, hands-on Sous Chef in Detroit, MI to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity.

The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services.


Key Responsibilities

Kitchen Operations & Execution

· Execute all menu items to our standards for quality, consistency, and presentation

· Lead daily service with confidence, urgency, and attention to detail

· Ensure all prep, stations, and service periods run smoothly and efficiently

· Maintain strict adherence to recipes, portioning, and plating standards

· Step into the role of acting Chef when the Executive Chef is not present


Leadership & Team Development

· Lead, train, and mentor line cooks and prep staff

· Hold BOH team accountable to standards, cleanliness, and professionalism

· Assist with onboarding and ongoing training of kitchen staff

· Foster a positive, disciplined, and respectful kitchen culture

· Communicate clearly with FOH leadership to support seamless service


Administrative & Systems Support

· Assist with ordering, inventory management, and food cost control

· Support scheduling and labor efficiency in collaboration with leadership

· Ensure proper food safety, sanitation, and health department compliance

· Participate in menu execution planning and feature rollouts

· Identify operational issues and proactively offer solutions


Qualifications

· Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience

· Strong line cook foundation with the ability to work all stations

· Experience in high-volume, scratch or semi-scratch kitchens preferred

· Proven leadership skills with the ability to coach and hold standards

· Food safety knowledge and ServSafe certification preferred (or willingness to obtain)

· Ability to work nights, weekends, and holidays as required


What We’re Looking For

· A Sous Chef who leads by example and stays calm under pressure

· Someone who values structure, systems, and consistency

· A professional who understands hospitality extends beyond the plate

· A team player who takes ownership of the kitchen’s success

· A candidate interested in long-term growth, not just a job


Compensation & Pay Range

Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000

Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above.


Compensation & Benefits

· Competitive salary, commensurate with experience

· Performance-based growth opportunities

· Professional, standards-driven kitchen environment

· Opportunity to work closely with ownership and senior leadership


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