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Chef In Training Jobs in Rhode Island (NOW HIRING)

TPG Hotels Resorts and Marinas

Sous Chef

RI · On-site

$50K - $68K/yr

Proven experience as a Sous Chef or similar leadership role in a professional kitchen, preferably in a hotel setting. * Culinary degree or equivalent professional training is preferred. * Strong ...

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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 Rhode Island? For Chef In Training jobs in Rhode Island, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Rhode Island look for? The top searched job categories for Chef In Training jobs in Rhode Island are:
What cities in Rhode Island are hiring for Chef In Training jobs? Cities in Rhode Island with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Rhode Island as of August 2026, with employment types broken down into 1% As Needed, 77% Full Time, 20% Part Time, and 2% Contract. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution.

Banquet Sous Chef

Newport Harbor Island Resort

Newport, RI • On-site

$70K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 17 days ago

Job description

Property Description
Newport Harbor Island Resort presents an exciting opportunity for job applicants looking to join a premier resort destination in Newport, Rhode Island. Our resort offers a picturesque location overlooking the stunning Newport Harbor, providing a unique and captivating experience for our guests. As a team member, you will have the opportunity to work in a beautiful and tranquil setting, delivering exceptional service and creating unforgettable memories for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, Newport Harbor Island Resort is the perfect place to further your hospitality career. Join our team of dedicated professionals and be a part of our commitment to providing unparalleled guest experiences in one of New England's most sought-after destinations. Apply now and take the next step in your hospitality journey with Newport Harbor Island Resort! #NewportHarborIsland #RhodeIslandJobs #HospitalityCareers #ResortJobs #TeamNewportHarborIsland #LuxuryHospitality
Overview
Are you a talented and passionate culinary professional with a flair for creating exceptional banquet experiences? Join our team as a Banquet Sous Chef and showcase your creativity, leadership, and culinary skills in a dynamic and fast-paced environment. As a key member of our culinary team, you will assist the Executive Chef in planning, organizing, and executing banquet events, ensuring high-quality cuisine and an unforgettable dining experience for our guests. If you thrive in a collaborative and high-energy atmosphere, have a strong attention to detail, and are dedicated to culinary excellence, we invite you to apply for this exciting opportunity to contribute to our guests' special occasions and be part of a vibrant hospitality team.
Key Responsibilities:
  • Assist the Executive Chef in menu planning and recipe development for banquet events
  • Supervise and train culinary team members, ensuring proper techniques and adherence to standards
  • Oversee food preparation and presentation, ensuring quality and consistency
  • Monitor inventory levels, order supplies, and manage food costs
  • Collaborate with other departments to ensure seamless event execution
  • Ensure compliance with health and safety regulations and maintain a clean and organized work environment
  • Support the Executive Chef in menu tastings, special promotions, and menu engineering
  • Stay updated with industry trends and innovations to enhance the banquet dining experience

As a Banquet Sous Chef, you will have the opportunity to showcase your culinary expertise and contribute to memorable dining experiences for our guests. We offer competitive compensation, comprehensive benefits, and opportunities for growth within our dynamic hotel/resort environment. Join our team of passionate culinary professionals and be part of a rewarding career journey where your talent and creativity will be valued. Apply now to take the next step in your culinary career.
Qualifications
  • Culinary degree or equivalent experience
  • 3+ years of experience in a culinary leadership role, preferably in banquet operations
  • Strong knowledge of banquet operations, food preparation techniques, and presentation
  • Creativity and ability to develop innovative and visually appealing dishes
  • Strong leadership and team-building skills
  • Excellent communication and organizational abilities
  • Attention to detail and ability to work under pressure
  • Knowledge of food safety and sanitation regulations

Benefits
Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.
In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
  • Multiple Tiers of Medical Coverage
  • Dental & Vision Coverage
  • 24/7 Teledoc service
  • Free Maintenance Medications
  • Pet Insurance
  • Hotel Discounts
  • Tuition Reimbursement
  • Paid Time Off (vacation, sick, bereavement, and Holidays).
  • 401K Match

Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.
EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation
Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.
Salary Range
USD $70,000.00 - USD $70,000.00 /Yr.

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