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Chef In Training Jobs in Michigan (NOW HIRING)

Continental Services

Executive Chef

Auburn Hills, MI · On-site

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball ... Culinary degree or formal culinary training. * Experience in country clubs, resorts, or multi ...

DRG Employer LLC

Sous Chef

Bloomfield Hills, MI

$47K - $64K/yr

Develops specific training and growth plans for team members expressing interest in future growth ... chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for ...

Dividend Restaurant Group

Sous Chef

Bloomfield Hills, MI · On-site

$47K - $64K/yr

Sous Chef About the Organization: Dividend Restaurant Group Dividend Restaurant Group (DRG) was ... Develops specific training and growth plans for team members expressing interest in future growth ...

Dividend Restaurant Group

Sous Chef

Bloomfield Hills, MI · On-site

$47K - $64K/yr

Sous Chef About the Organization: Dividend Restaurant Group Dividend Restaurant Group (DRG) was ... Develops specific training and growth plans for team members expressing interest in future growth ...

Troon

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 ...

DRG Employer LLC

Sous Chef

Detroit, MI

$49K - $66K/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 ...

Dividend Restaurant Group

Sous Chef

Bloomfield, MI · On-site

$48K - $65K/yr

The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from ... Develops specific training and growth plans for team members expressing interest in future growth ...

University of Michigan

Sr. Executive Chef

Ann Arbor, MI · On-site

$68K - $78K/yr

The cover letter should address your specific interest in the position and outline skills and ... Provides training and development for the staff, keeping them current with culinary skills and ...

Vitales Pizza

Sous Chef

Zeeland, MI

$25/hr

Do you thrive in a dynamic kitchen environment where creativity and passion for food are celebrated ... Paid training to enhance your culinary skills. * Employee discounts on delicious food.

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 ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume ... Only in special circumstances, where a candidate has education, training, or experience that far ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume ... Only in special circumstances, where a candidate has education, training, or experience that far ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI · On-site

$53K - $71K/yr

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume ... Only in special circumstances, where a candidate has education, training, or experience that far ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume ... Only in special circumstances, where a candidate has education, training, or experience that far ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI · On-site

$53K - $71K/yr

As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume ... Only in special circumstances, where a candidate has education, training, or experience that far ...

Dividend Restaurant Group

Sous Chef

Detroit, MI · On-site

$49K - $66K/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 ...

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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.

Is 25 too late to become a chef in training?

There is no age limit to becoming a chef in training, as many culinary programs and kitchens welcome individuals of various ages. Starting at 25 can be advantageous, as you may bring maturity, life experience, and a strong work ethic that are valuable in culinary environments. Success depends on dedication, skill development, and gaining practical experience through internships or apprenticeships.

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.

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 August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 16% Part Time, 1% Temporary, and 3% Contract. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution.

Executive Chef

Continental Services

Auburn Hills, MI • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 22 days ago

Job description

Description
The Experience You’ll Create:

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This individual will bring creativity, consistency, and leadership to all food programs, ensuring exceptional quality, presentation, and guest satisfaction. The Executive Chef will develop innovative menus that align with the energy and community spirit of the venue while maintaining a strong focus on cost control, efficiency, and teamwork.
This role requires a hands-on leader who excels in both culinary execution and people management—someone who inspires excellence, fosters collaboration, and maintains a positive kitchen culture. The Executive Chef will work closely with the General Manager and other department heads to ensure seamless coordination across all aspects of the operation.
Culinary Leadership & Menu Development
  • Design, test, and implement menus for all food outlets—grab-and-go, restaurant, and catered events—balancing creativity with operational efficiency.
  • Develop seasonal and event-specific offerings that reflect current food trends and guest preferences.
  • Maintain high standards for food quality, consistency, and presentation.
  • Ensure menus accommodate dietary restrictions and nutritional preferences where applicable.
Operational Management
  • Oversee daily kitchen operations, including production, preparation, and service.
  • Develop and maintain standardized recipes, portion controls, and preparation methods.
  • Manage food and labor costs, inventory, and ordering to meet budget goals.
  • Establish and enforce sanitation, safety, and cleanliness standards in compliance with ServeSafe and local health codes.
  • Coordinate food service for special events, tournaments, and private functions.
Team Leadership & Development
  •  Recruit, train, mentor, and evaluate kitchen staff to build a cohesive, motivated, and high-performing culinary team.
  • Create a culture of respect, collaboration, and accountability in the kitchen.
  • Foster open communication and teamwork with the front-of-house staff and management.
  • Lead by example with a positive attitude, professional demeanor, and commitment to excellence.
Collaboration & Communication
  • Work closely with the General Manager to align culinary strategy with the overall guest experience and business goals.
  • Collaborate with event planners and operations teams to execute high-quality food service for events and group activities.
  • Communicate effectively with vendors and suppliers to ensure quality ingredients and timely deliveries.
Financial Accountability
  • Develop and manage kitchen budgets, including labor, food cost, and equipment expenses.
  • Analyze financial performance and adjust operations as needed to achieve profitability targets.
  • Track and control waste, portion sizes, and inventory to optimize costs.
Performs other related duties as assigned. 

Ingredients for Thriving:
Required:
  • Minimum 3 years of experience as an Executive Chef or Executive Sous Chef in a high-volume operation.
  • ServeSafe Certification required. 
  • Strong leadership and interpersonal skills with a proven ability to build and lead teams.
  • Demonstrated creativity and passion for developing diverse, appealing menus.
  • Excellent organizational and time management skills.
  • Ability to work flexible hours, including nights, weekends, and holidays as needed.
Preferred:
  • Culinary degree or formal culinary training.
  • Experience in country clubs, resorts, or multi-outlet venues.
  • Familiarity with POS systems, inventory management software, and cost-control tools.
  • Experience with event and banquet menu design and execution.

Location(s) & Logistics:
  • Ability to stand for extended periods and work in a fast-paced kitchen environment.
  • Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.

Savor the Benefits:
We offer a range of benefits for eligibles team members, including:
  • Health Coverage – Medical, Dental and Vision
  • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
  • 401(k)
  • Paid Time Off
  • Wellness Programs
  • Additional Perks

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