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Chef In Training Jobs in Tennessee (NOW HIRING)

Buddy's bar-b-q

SOUS CHEF/COOK - BANQUET HALL

Knoxville, TN · On-site

$41.20K - $55.60K/yr

The ideal candidate will assist in planning, preparing, and executing high-volume banquet events ... Supervise kitchen staff during event prep and service; provide direction, training, and support.

Buddys Bar-B-Q

SOUS CHEF/COOK - BANQUET HALL

Knoxville, TN

$41.20K - $55.60K/yr

The ideal candidate will assist in planning, preparing, and executing high-volume banquet events ... Supervise kitchen staff during event prep and service; provide direction, training, and support.

Buddys Bar-B-Q

SOUS CHEF/COOK - BANQUET HALL

Knoxville, TN · On-site

$41.20K - $55.60K/yr

The ideal candidate will assist in planning, preparing, and executing high-volume banquet events ... Supervise kitchen staff during event prep and service; provide direction, training, and support.

ZUZU NASHVILLE

Executive Sous Chef

Nashville, TN

$72K - $80K/yr

In Real Estate & Development and Hospitality, we don't sit back and let things happen, we make ... providing training and mentorship to enhance skills and efficiency. • Collaborate with the ...

Southern Land Company

Executive Sous Chef

Nashville, TN · On-site

$62.80K - $80.20K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing culinary operations of the ... Provide leadership, training, and mentorship to kitchen staff team. * Foster a positive ...

Jeff Ruby Culinary Entertainment

Sous Chef

Nashville, TN

$55K - $70K/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 ...

TC Restaurant Group

Sous Chef - TC Group

Nashville, TN · On-site

$48.30K - $65.20K/yr

They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff ...

TC Restaurant Group

Sous Chef - TC Group

Nashville, TN

$48.30K - $65.20K/yr

They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff ...

TC Restaurant Group

Sous Chef - TC Group

Nashville, TN · On-site

$48.30K - $65.20K/yr

They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff ...

TC Restaurant Group

Sous Chef - TC Group

Nashville, TN

$48.30K - $65.20K/yr

They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff ...

TC Restaurant Group

Sous Chef - TC Group

Nashville, TN · On-site

$48.30K - $65.20K/yr

They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff ...

Troon

Line Cook

Franklin, TN

$15.50 - $19.50/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 ...

Lupo Notte

Executive Chef

Nashville, TN · On-site

$69.10K - $95.10K/yr

The successful candidate will be able to work independently, in a fast-paced work environment. The ... Provide leadership, training, and mentorship to kitchen staff team. * Foster a positive ...

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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 Tennessee? For Chef In Training jobs in Tennessee, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Tennessee look for? The top searched job categories for Chef In Training jobs in Tennessee are:
What cities in Tennessee are hiring for Chef In Training jobs? Cities in Tennessee with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Tennessee as of May 2026, with employment types broken down into 36% Full Time, 42% Part Time, 18% Contract, and 4% Nights. Highlights an 93% Physical, 1% Hybrid, and 6% Remote job distribution.
SOUS CHEF/COOK - BANQUET HALL

SOUS CHEF/COOK - BANQUET HALL

Buddy's bar-b-q

Knoxville, TN • On-site

$41.20K - $55.60K/yr

Full-time

Posted 14 days ago

Job description

Job Summary:
We are seeking an experienced and motivated Sous Chef/Cook to join our banquet hall culinary team. The ideal candidate will assist in planning, preparing, and executing high-volume banquet events, ensuring consistent food quality, efficient kitchen operations, and exceptional guest satisfaction. This role requires strong culinary skills, attention to detail, and the ability to work in a fast-paced, team-oriented environment.
Key Responsibilities:
  • Assist the Executive Chef in the preparation and execution of banquet menus for weddings, corporate events, and special functions.
  • Supervise kitchen staff during event prep and service; provide direction, training, and support.
  • Ensure all food is prepared and presented according to the banquet standards and event specifications.
  • Maintain high standards of food quality, hygiene, and safety in compliance with health regulations.
  • Coordinate timing and execution of meal service with front-of-house staff.
  • Oversee food storage, inventory rotation, and minimize waste through efficient planning.
  • Maintain cleanliness and organization of the kitchen at all times.
  • Step in and lead the kitchen during the Executive Chef's absence.

Requirements
Qualifications:
  • Proven experience as a sous chef or line cook in a banquet, hotel, or high-volume kitchen environment.
  • Culinary degree or equivalent experience preferred but not required.
  • Strong knowledge of food preparation techniques, kitchen safety, and sanitation.
  • Excellent leadership, communication, and time management skills.
  • Ability to work flexible hours, including evenings, weekends, and holidays.
  • Ability to lift up to 50 lbs and stand for extended periods.

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