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Chef In Training Jobs in Oregon (NOW HIRING)

SCP Hotels

Sous Chef - Full Time / PM

Redmond, OR · On-site

$23 - $26/hr

... in providing suitable training, reinforcement, and coaching for team members, as necessary ... Reports to the Executive Chef. * Assists in managing BOH F&B Staff. Education and Experience

themac

1891 Kitchen Sous Chef

Portland, OR · On-site

$53K - $71K/yr

The Sous Chef is a hands-on culinary leader who supports daily kitchen operations, supervises and ... Participate in interviewing, hiring, training, and performance feedback processes * Lead by example ...

themac

1891 Kitchen Sous Chef

Portland, OR · On-site

$53K - $71K/yr

The Sous Chef is a hands-on culinary leader who supports daily kitchen operations, supervises and ... Participate in interviewing, hiring, training, and performance feedback processes * Lead by example ...

Multnomah Athletic Club

1891 Kitchen Sous Chef

Portland, OR · On-site

$65K - $80K/yr

The Sous Chef is a hands-on culinary leader who supports daily kitchen operations, supervises and ... Participate in interviewing, hiring, training, and performance feedback processes * Lead by example ...

Soho House & Co.

Sous Chef - Soho House Portland

Portland, OR · On-site

$53K - $71K/yr

At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the ... Experienced in training and leading team as well as production of large quantity food; preparation ...

Cedars-Sinai Park

Sous Chef

Portland, OR · On-site

$23 - $27/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Leads in training and mentoring as needed and requested by the manager. Regularly assists with ...

Cedar Sinai Park

Sous Chef

Portland, OR · On-site

$23 - $27/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Leads in training and mentoring as needed and requested by the manager. Regularly assists with ...

Gordon Tavern

Sous Chef

Eugene, OR · On-site

$57K - $65K/yr

Training & development Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food ...

Bamboo Group Operations LLC

Executive Chef

Lake Oswego, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in Lake Oswego, OR **Under consideration for an Executive Chef ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Sustainable Restaurant Group

Executive Chef

Lake Oswego, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in Lake Oswego, OR **Under consideration for an Executive Chef ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Bamboo Group Operations LLC

Executive Chef

Bend, OR · On-site

$75K - $103K/yr

Apply today to be our Executive Chef in Bend, OR , Located at 125 NW Oregon Ave, Bend, OR, 97703 ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Bamboo Group Operations LLC

Executive Chef

Portland, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in NE Portland, Located at 1409 NE Alberta St, Portland, OR ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the ... Coordinate all training activities for kitchen, bakery, butcher shop and other production and ...

Sustainable Restaurant Group

Executive Chef

Bend, OR · On-site

$75K - $103K/yr

Apply today to be our Executive Chef in Bend, OR , Located at 125 NW Oregon Ave, Bend, OR, 97703 ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Sustainable Restaurant Group

Executive Chef

Bend, OR · On-site

$75K - $103K/yr

Apply today to be our Executive Chef in Bend, OR , Located at 125 NW Oregon Ave, Bend, OR, 97703 ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the ... Coordinate all training activities for kitchen, bakery, butcher shop and other production and ...

Sustainable Restaurant Group

Executive Chef

Lake Oswego, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in Lake Oswego, OR **Under consideration for an Executive Chef ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

Sustainable Restaurant Group

Executive Chef

Portland, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in NE Portland, Located at 1409 NE Alberta St, Portland, OR ... Hiring, training, and developing employees * Ability to regularly exercise of independent judgment ...

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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 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 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.

How to become a chef in training?

To become a chef in training, gain basic culinary skills through culinary school or on-the-job experience, and seek entry-level kitchen positions such as prep cook or line cook. Developing knowledge of cooking techniques, food safety, and kitchen tools is essential, along with a strong work ethic and willingness to learn. Certifications like ServSafe can also enhance your qualifications.

What are popular job titles related to Chef In Training jobs in Oregon?

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

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

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

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

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

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Oregon as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 18% Part Time, and 1% Contract. Highlights an 86% Physical, 1% Hybrid, and 13% Remote job distribution.

Sous Chef - Full Time / PM

Redmond, OR • On-site

SCP Hotels
1 - 10 employees
Learn more about SCP Hotelsexternal

$23 - $26/hr

Full-time

Posted 16 days ago

Job description

Job Type
Full-time
Description
Sous Chef - Provisions Kitchen
Full Time with Benefits - either Friday-Tues or Thurs-Mon (evening hours)
$23-$26/hour
The Sous Chef is primarily responsible for assisting the Executive Chef in managing the culinary operations of our hotel. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across all F&B outlets. Collaborating closely with the culinary team, you will help develop menus, train staff, and maintain a productive and efficient kitchen environment.
The Job
  • Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
  • Follow Hotel policies with lost and found items.
  • Adhere to Hotel requirements for guest and team member accidents or injuries and in emergencies.
  • Continuously promote sanitation, safety, and security efforts.
  • Act as manager on duty when the Executive Chef is out.
  • Assist the Executive Chef in planning and executing menus that showcase creativity, seasonality, and local ingredients.
  • Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
  • Supervise and train culinary staff, guiding cooking techniques, food safety practices, and kitchen procedures.
  • Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.
  • Coordinate with the Executive Chef and Food & Beverage Manager to develop and implement cost-effective strategies to maximize profitability while maintaining high-quality standards.
  • Monitor inventory levels, order supplies, and manage food costs to optimize profitability and minimize waste.
  • Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
  • Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
  • Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow during peak hours.
  • Collaborate with the purchasing department to source ingredients, evaluate suppliers, and negotiate pricing contracts.
  • Stay updated on industry trends, culinary techniques, and new product offerings to enhance menu offerings and guest satisfaction.
  • Foster a positive and collaborative work culture within the culinary team, promoting open communication, teamwork, and professional development.
  • Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
  • Maintain knowledge of correct maintenance and use of equipment.
  • Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
  • Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
  • Adhere to relevant Food Safety Hygiene standards.
  • Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
  • Work in a safe manner and abide by OSHA regulations and the Hotel's policies in regard to accident and incident reporting procedures.
  • Assist in providing suitable training, reinforcement, and coaching for team members, as necessary.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
  • Other duties as assigned.

Requirements
Job Requirements
  • Must be a United States citizen or possess a valid work permit.
  • Must be able to read, write, and speak English. Fluency in other languages is beneficial.
  • Must be able to accurately follow instructions, both verbally and written.
  • Ability to work a flexible schedule that may include evenings, weekends, and holidays.
  • Must be able to work in a fast-paced environment with urgency and empathy.
  • Outstanding coordination and multi-tasking abilities.
  • Strong culinary skills with a passion for creating innovative and high-quality dishes.
  • Excellent leadership abilities with the ability to motivate and inspire a team.
  • Solid understanding of kitchen operations, food safety standards, and sanitation guidelines.
  • Proficiency in menu planning, costing, and inventory management.
  • Must have the ability to deal effectively and interact well with guests, vendors, and team members.
  • Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
  • Knowledge of food and beverage service operations preferred but not required.
  • State Alcohol Serving Certificate and State Food Handlers Certificate.
  • Ability to calculate figures and amounts using basic math.

Supervision
  • Reports to the Executive Chef.
  • Assists in managing BOH F&B Staff.

Education and Experience
  • Proven experience as a Sous Chef or similar role in a luxury hotel or upscale restaurant setting.
  • Culinary degree or equivalent qualification from a recognized culinary institute.
  • Experience in working efficiently in a high-volume, production-oriented environment.
  • Knowledge of Local, State, or Federal food sanitation regulations.

Working Conditions
  • Must be able to stand and move freely about the property for the majority of the shift.
  • Must be able to lift, carry, push, pull 50 lbs.
  • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
  • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
  • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
  • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
  • Must be able to work in variable room temperatures.
  • Noise level is usually moderate.
  • Dexterity in using kitchen equipment or utensils and carrying heavy trays.

Salary Description
$23 to $26 an hour

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