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Chef In Training Jobs in Ohio (NOW HIRING)

Jeff Ruby Culinary Entertainment

Sous Chef

Cincinnati, OH

$48K - $64K/yr

Maintain supervisory role in the absence of the Executive Chef and Chef de Cuisine * Skillfully and knowledgably work all kitchen stations * Conduct training for master cooks, cooks, and dishwashers ...

Compass Group

Executive Sous Chef

Cincinnati, OH · On-site

$62K - $79K/yr

The Executive Sous Chef prepares or directs the preparation of meals in accordance with company ... S.) Degree in Culinary Arts with additional specialized culinary training. * Minimum of 3-5 years ...

Compass Group

Executive Sous Chef

Cincinnati, OH · On-site

$63K - $81K/yr

The Executive Sous Chef prepares or directs the preparation of meals in accordance with company ... S.) Degree in Culinary Arts with additional specialized culinary training. * Minimum of 3-5 years ...

Envision Cinemas Blue Ash

Sous Chef

Cincinnati, OH · On-site

$48K - $64K/yr

Envision Cinemas is a multi-screen dine in movie theater with mini bowling, restaurant, and private ... Assures execution of staff training programs * Extensive knowledge of safety, sanitation, and food ...

Jeff Ruby Culinary Entertainment

Sous Chef

Montgomery, OH

$48K - $64K/yr

Maintain supervisory role in the absence of the Executive Chef and Chef de Cuisine * Skillfully and knowledgably work all kitchen stations * Conduct training for master cooks, cooks, and dishwashers ...

Jeff Ruby Culinary Entertainment

Sous Chef

Cincinnati, OH

$48K - $65K/yr

Maintain supervisory role in the absence of the Executive Chef and Chef de Cuisine * Skillfully and knowledgably work all kitchen stations * Conduct training for master cooks, cooks, and dishwashers ...

Western Hills Country Club

Sous Chef

Cincinnati, OH · On-site

$64K - $70K/yr

Description: About the Opportunity We are currently seeking a Sous Chef to join our team in ... Assists Executive Chef with supervision and training of employees, sanitation and safety, menu ...

Baldwin Wallace University

Chef De Cuisine

Berea, OH · On-site

$21 - $24/hr

Lead in the kitchen and cold prep in the Executive Chef's absence * Works directly with Catering ... Chef De Cuisine oversees training of new employees * Quality Control- the Chef De Cuisine is ...

Troon

Cook

Euclid, OH · On-site

$13.50 - $18.25/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 ...

Troon Golf

Cook

Euclid, OH · On-site

$13.50 - $18.25/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 ...

Harbor Bay Hospitality

Sous Chef- Le Burger

Cleveland, OH · On-site

$55K - $65K/yr

Chef in new systems, training protocols, execution, and prep workflow improvements. * Maintain an organized, clean, and efficient kitchen that reflects pride and professionalism. Own Specific Daypart ...

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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 Ohio?

For Chef In Training jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Chef In Training jobs in Ohio look for?

The top searched job categories for Chef In Training jobs in Ohio are:

What cities in Ohio are hiring for Chef In Training jobs?

Cities in Ohio with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 14% Part Time, and 4% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution.

Sous Chef

Jeff Ruby Culinary Entertainment

Cincinnati, OH

$48K - $64K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 15 days ago

Job description

Sous Chef
Job Description
Location: Jeff Ruby Culinary Entertainment, Inc.
Reports to: Executive Chef
Job Overview:
The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood amp; Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.
In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:
  • Paid Time Off.
  • Immediate enrollment into a 401(k) savings plan with company match after 1 year.
  • 100% Company Paid Health and Life Insurance Plans.*
  • Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
  • Flexible Schedules.
  • Long Term Career Growth Opportunities.
*Company Paid Health Plan and Life Insurance Plans available for full-time (25hrs per week) employees.
Position Description:
Assists the Executive chef in managing a team of culinary employees to provide a fine dining experience for guests. Ensure that all food products produced and served adhere to the Jeff Ruby standard of quality and are within established food and labor cost parameters.
Duties and Responsibilities:
  1. Maintain cleanliness in compliance with company standards and Health Department guidelines. Responsible for maintaining daily/weekly logs
  2. Meet with Executive Chef and Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  3. Assist Executive Chef, master cooks, cooks, and helpers wherever required to ensure optimum service to guests
  4. Produce production list to ensure efficient execution of service
  5. Create and maintain staff schedule and requests
  6. Maintain an exceptional menu knowledge and attention to detail with plate presentation
  7. Prepare both hot and cold items and demonstrate a variety of cooking techniques
  8. Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
  9. Read, measure and execute recipes
  10. Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements
  11. Maintain complete knowledge of correct maintenance and use of equipment
  12. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  13. Maintain supervisory role in the absence of the Executive Chef and Chef de Cuisine
  14. Skillfully and knowledgably work all kitchen stations
  15. Conduct training for master cooks, cooks, and dishwashers on job responsibilities
  16. Ensure food quality is superior and take action to correct any irregularities
  17. Work as a team assisting all guest’s and employee’s needs and inquiries
  18. Effectively communicate with management, chefs. and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
  19. Work on line during service and assist wherever needed, as necessary.
Physical Requirements:
  1. Ability to stand and walk during 6 to 8 hour shifts.
  2. Ability to reach, bend, stoop, and wipe.
  3. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
  4. Ability to work in an environment that is subject to varying levels of heat and noise.
  5. Ability to work in a high pressure environment
Training and Experience:
  1. Advanced knowledge of knives and knife skills
  2. Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment
  3. Advanced knowledge of health, safety and sanitation procedures
  4. Advanced knowledge of weights, measures and various cooking techniques
  5. Professional appearance and demeanor
  6. Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
  7. Comprehension of English oral and written language
  8. Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
  9. Strong coaching and development skills
  10. Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.
Four years of food and beverage experience in a similar high-volume environment. High School Diploma required.

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