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Chef In Training Jobs in Virginia (NOW HIRING)

HHS LLC

Traveling Executive Chef

Arlington, VA · On-site

$80K/yr

In this role, you will act as our "Culinary Special Ops," traveling 100% of the time to healthcare ... Lead and manage team member recruiting, training, development, scheduling, and assignments

Hhs

Traveling Executive Chef

Arlington, VA · On-site

$80K/yr

In this role, you will act as our "Culinary Special Ops," traveling 100% of the time to healthcare ... Lead and manage team member recruiting, training, development, scheduling, and assignments

DRG Employer LLC

Sous Chef

Ashburn, VA · On-site

$51K - $69K/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 ...

Wintergreen Resort

Sous Chef

Nellysford, VA · On-site

$49K - $66K/yr

In this role, you will work collaboratively with the restaurant chef, restaurant manager and front ... Coordinate internal training and development programs which foster promotion within the company

Dividend Restaurant Group

Sous Chef

Ashburn, VA · On-site

$51K - $69K/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 ...

Wintergreen Resort

Sous Chef

Nellysford, VA · On-site

$49K - $66K/yr

In this role, you will work collaboratively with the restaurant chef, restaurant manager and front ... Coordinate internal training and development programs which foster promotion within the company

Heihotels

Sous Chef - Orion's Roof

Virginia Beach, VA · On-site

$60K - $65K/yr

In return for that choice, we are committed to providing competitive compensation and benefits ... training, and a culture that empowers growth and excellence. Simply put, we honor the privilege of ...

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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 Virginia?

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

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

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

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

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

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 16% Part Time, and 2% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution.

Sous Chef

Southern Foodservice Management Inc

Petersburg, VA • On-site

$70K/yr

Full-time

Re-posted 11 hours ago

Job description

Description:

The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility (DFAC) kitchen. The Sous Chef is responsible for the direct execution of daily food production, ensuring that all culinary activities align with Army Regulation 40-657 and TB MED 530. This role bridges the gap between senior culinary strategy and line-level execution, focusing on staff supervision, quality control at the station level, and the rigorous maintenance of food safety standards. In the absence of the Victory Fresh Chef, the Sous Chef assumes full responsibility for kitchen operations.

  • Monday through Friday work week schedule

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee:

  • Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
  • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
  • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
  • Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

Culinary Supervision & Production Execution

  • Manages the day-to-day flow of the kitchen, ensuring breakfast, lunch, and dinner services are executed on time and to standard.
  • Supervises Lead Line Cooks and Prep Cooks to ensure strict adherence to Army Recipe Cards (ARCs) and Victory Fresh specific recipes.
  • Enforces "Batch Cooking" techniques to ensure maximum freshness and nutritional integrity throughout the entire meal period.
  • Directly monitors the Go for Green (GFG) program at the point of service, ensuring proper signage and portioning.
  • Conducts continuous "line checks" to verify flavor, temperature, and presentation before food reaches the diner.

Workforce Management & Training

  • Provides direct supervision to the culinary team, including Lead Line Cooks, Line Cooks, and Food Service Workers.
  • Assists the Victory Fresh Chef in developing shift schedules and station assignments.
  • Acts as the primary "on-the-floor" trainer, coaching staff on knife skills, equipment operation, and large-volume cooking techniques.
  • Monitors staff performance and provides immediate corrective feedback or commendation; assists in formal performance evaluations.

Food Safety & Sanitation Compliance

  • Execution-level lead for the HACCP program; ensures every station is actively monitoring Critical Control Points (CCPs).
  • Directly oversees the completion of DA Form 7800 (Food Safety and Temperature Log), ensuring data is captured in real-time and corrective actions are immediate.
  • Manages the "clean-as-you-go" policy and oversees the deep-cleaning schedules for all kitchen equipment and walk-ins.
  • Prepares the kitchen and staff for unannounced inspections from the Garrison Surgeon, FSO, and Quality Assurance Evaluators (QAE).

Inventory & Subsistence Support

  • Assists in the receipt and inspection of subsistence deliveries, ensuring quality and quantity match the Prime Vendor invoices.
  • Monitors daily inventory levels and alerts the Victory Fresh Chef to potential shortages or overages.
  • Actively manages leftover utilization and waste logs to meet food cost-control objectives.
  • Ensures all smallwares and heavy equipment are handled properly by staff to minimize breakage and maintenance issues.

Qualifications


Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.


Education

  • Associate’s Degree in Culinary Arts or Food Service Management preferred.
  • Significant military culinary leadership experience (e.g., Senior NCO experience in 92G series) highly valued.

Experience

  • Minimum of three (3) to five (5) years of high-volume culinary experience.
  • At least one (1) year in a supervisory or "Lead" role within a large-scale institutional or military kitchen.
  • Experience working within the Army food service ecosystem is strongly preferred.

Certifications

  • ServSafe Food Protection Manager Certification (or DoD equivalent) required.
  • Valid state-issued driver’s license.

Knowledge and Skills

  • Practical knowledge of TB MED 530 and AR 40-657.
  • Strong technical proficiency in all kitchen stations (Grill, Prep, Sauté, Bakery).
  • Ability to lead a diverse team under high-pressure, "mission-first" conditions.
  • Basic computer literacy for logging production data and checking emails.
  • Effective communication skills to lead pre-service briefings and coordinate with the front-of-house staff.
Requirements:

Physical Requirements

  • Strength: Lift up to 40lbs.
  • Posture: Standing 80%, Walking 20%.
  • Movement: Frequent heavy lifting, carrying, pushing, and pulling.
  • Environment: Frequent exposure to high-heat (stoves/ovens) and extreme cold (walk-in freezers).
  • Vision/Hearing: Must be able to see and hear for safety in a busy, loud kitchen environment.