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Chef In Training Jobs in West Virginia (NOW HIRING)

Lindblad Expeditions

Sous Chef

Charleston, WV

$235 - $248/day

Training & Development * Supports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus. Cleaning & Sanitation

Oglebay

Manager - Sous Chef

Wheeling, WV · On-site

$49K - $67K/yr

Exciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef ... A.) from four-year college or university; or one to two years related experience and/or training ...

Benchmark

$58K - $80K/yr

In addition, Pyramid Global Hospitality is committed to providing ongoing training and development ... S/he is the right hand of the Executive Chef and Executive Sous Chef to create and set standards ...

American Cruise Lines

Pastry Chef

Wheeling, WV · On-site

Prepare and serve items in accordance with established procedures, recipes, portion size, and ... American Cruise Lines provides travel, room and board, uniforms, and training. Applicant ...

American Cruise Lines

Pastry Chef

Wheeling, WV

Prepare and serve items in accordance with established procedures, recipes, portion size, and ... American Cruise Lines provides travel, room and board, uniforms, and training. Applicant ...

Benchmark

Pastry Chef

Walkersville, WV · On-site

In addition, Pyramid Global Hospitality is committed to providing ongoing training and development ... The Pastry Chef will assist with planning and execution of the daily production, preparation, and ...

Benchmark

$65K - $70K/yr

In addition, Pyramid Global Hospitality is committed to providing ongoing training and development ... The Sous Chef will report to the Executive Chef and assist in coordinating and participating in ...

Sodexo

Executive Chef 2

Dunbar, WV · On-site

$65K - $90K/yr

The Executive Chef will be responsible for the culinary team in Goldston's Dining Hall. Goldston ... in successfully managing food and labor costs, strong computer skills, and HACCP training skills ...

Sodexo

Executive Chef 2

Institute, WV · On-site

$64K - $88K/yr

The Executive Chef will be responsible for the culinary team in Goldston's Dining Hall. Goldston ... in successfully managing food and labor costs, strong computer skills, and HACCP training skills ...

Benchmark

$57K - $73K/yr

In addition, Pyramid Global Hospitality is committed to providing ongoing training and development ... The Executive Sous Chef is a key leader within our culinary team and serves as the right hand to ...

Oglebay

Sous Chef de Cuisine

Wheeling, WV · On-site

$66K - $90K/yr

This leadership role is critical in ensuring the delivery of exceptional culinary experiences for ... Complete appropriate trainings listed on the human resources Training Matrix. * Adhere to Wheeling ...

Benchmark

$44K - $59K/yr

With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale ... We provide comprehensive training programs to ensure our employees have the skills and knowledge to ...

WVU Medicine

Supervisor Sous Chef

Buckhannon, WV · On-site

$44K - $59K/yr

... Training. PREFERRED QUALIFICATIONS : EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Associates degree in Culinary Arts 2. Certified Executive Sous Chef EXPERIENCE: 1. Five (5) years in a high volume ...

Tandem Hospitality Group LLC

Line Cook

Morgantown, WV

$16.25 - $20.25/hr

Inform chef in advance of likely shortages * Ensure the correct temperature of food * Taste all ... High School graduate or equivalent vocational training * Strong written and verbal communication ...

Tandem Hospitality Group LLC

Line Cook

Morgantown, WV · On-site

$16.25 - $20.25/hr

Inform chef in advance of likely shortages * Ensure the correct temperature of food * Taste all ... High School graduate or equivalent vocational training * Strong written and verbal communication ...

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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 West Virginia? For Chef In Training jobs in West Virginia, the most frequently searched job titles are:
What cities in West Virginia are hiring for Chef In Training jobs? Cities in West Virginia with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in West Virginia as of July 2026, with employment types broken down into 82% Full Time, and 18% Part Time. Highlights an 100% In-person job distribution.

Sous Chef

Lindblad Expeditions

Charleston, WV

$235 - $248/day

Full-time

Re-posted yesterday

Job description

WHO WE ARE
Lindblad Expeditions is a true pioneer in Expedition Travel. From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”.

ABOUT THE ROLE

The Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands-on, fast-moving galley work in one of the most remote settings a kitchen can operate in.

This is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.

WORK SCHEDULE

Chefs work an average of 12-14 hours per day, every day, with no days off across an 8-week rotation on board.

LIVING CONDITIONS

Crew quarters are compact and shared—you'll bunk with one or two roommates for the full rotation, with minimal personal space. Our vessels operate in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended stretches. Bring a sufficient supply of any prescription medications, as refills can't be obtained while underway.

This life suits people who are adaptable, self-sufficient, and genuinely energized by close-knit crews and remote travel. If that reads as a challenge rather than an adventure, this likely isn't the right fit—and that's okay.

PHYSICAL DEMANDS

This is a physically demanding role performed on a moving vessel. Throughout a 12-hour shift, you'll stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly—including during significant vessel motion. You'll regularly lift and carry items up to 50 pounds. The work rotates continuously across food service, dishwashing, cleaning, and laundry, often without extended breaks, in confined and high-humidity spaces including the galley.

ESSENTIAL DUTIES

Food Preparation

  • Assists the Head Chef in preparing all guest and crew meals, following the Company menu matrix and recipes.
  • Cooks and prepares breakfast, lunch, and dinner—including meat, fish, and vegetarian dishes—for both guests and crew.
  • Handles butchering, prepping, portioning, and cooking as directed by the Head Chef.

Training & Development

  • Supports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus.

Cleaning & Sanitation

  • Maintains the cleanliness of the galley and food storage areas.
  • Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
  • Assists with dishwashing as needed.

Food Stores

  • Loads, handles, and properly stores food and related items, maintaining appropriate stock levels and ensuring correct rotation of perishable and non-perishable goods.

Safety & Security

  • Participates in onboard safety training, meetings, and drills as directed by the Captain—including fire, abandon ship, man overboard, flooding, and medical emergencies.
  • Completes shoreside training as required by the Company.
  • Maintains familiarity with the ISM Code, the Company Safety Management System, and assigned Emergency Station Billet duties.
  • Adheres to the Company uniform policy, upholding its image, safety, and standards.
QUALIFICATIONS
  • Formal culinary school training preferred.
  • Minimum of 2 years' experience on a passenger ship's culinary team preferred.
  • Strong time-management skills, with the ability to juggle multiple tasks, set priorities, and meet deadlines.
  • Ability to step up and act as Head Chef when needed.
  • Solid supervisory skills and a collaborative, team-first approach.
  • Clear communication with galley team members, office personnel, and guests—including the ability to share the vision of the department and program with guests.
REQUIRED LICENSES/CERTIFICATIONS
  • US Passport or valid passport with US Permanent Residence Card required.
  • STCW Basic Safety Training (BST) required.
  • STCW Crowd Management (CM) required.
  • STCW Maritime Security Awareness (MSA) required.
  • USCG Medical Certificate required.
  • Current First Aid/CPR certification required.
  • TWIC required

Compensation

Your total daily compensation combines a competitive base rate with guaranteed gratuities, set according to your experience and vessel assignment:

  • Base daily rate: $185–$198 per day
  • Guaranteed gratuities: $50 per day
  • Total guaranteed daily compensation: $235–$248 per day

A note on gratuities: Our guests consistently recognize the crews who make their expeditions unforgettable, and our galley teams are a big part of that. That's why we guarantee every crew member in the tip pool a minimum of $50 per day—and anything earned beyond that is yours to keep.

 
Our Benefits
Health insurance including Medical, Dental, Vision  
401(k) plan with employer match  
Room and board when scheduled
Travel Day Pay
Travel Expenses Paid
Travel benefits for employees and their family  
Uniforms Provided
Training Opportunities
 

Employment is contingent on the following:
- In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines.
- Pre-offer background check; employment is contingent upon the results of this screening.
- Post-offer physical examination; your employment is dependent upon being determined fit for sea duty. 
Continued employment is dependent upon consent to and passing these tests.

Lindblad Expeditions continues to highly recommend that all new hires be up to date with all vaccines prior to the first day of employment and getting boosted annually when eligible, including those vaccines that protect against COVID-19. All crew must still comply with all country-specific vaccination requirements.

Communication Skills 
Using the English language, this person must have the ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos.   Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor. 
 
PHYSICAL DEMANDS 
While performing the duties of this job, the employee is frequently required to sit, talk and hear.  The employee will also be required to write and type. The employee is occasionally required to stand, walk, and reach with hands and arms. The physical demands per position are described in the Job Analysis sheet and are available to all applicants upon request.

COMPENSATION STATEMENT
Lindblad Expeditions determines the pay for positions using local, national, and industry-specific survey data. We evaluate external equity and the cost of labor/prevailing wage index in the relative marketplace for jobs directly comparable to jobs within our company. Our posted salary range is based on national data and may be refined for a candidate's region/town/cost of living.

For new hires, we strive to make competitive offers allowing the new employee room for future growth. Salaries will be based on the applicant’s location, level of experience, education, and specialized knowledge and skills. An employee/candidate with a stronger skill set will receive higher pay.

EQUAL OPPORTUNITY EMPLOYER STATEMENT
At Lindblad Expeditions, we simply could not do our work without the diverse kaleidoscope of humanity that creates and delivers our remarkable offerings across the planet. As a Company that respects and celebrates the inherent diversity in the places we explore, we recognize the need to mirror that same diversity and all the interconnected perspectives within our organization. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued. We believe we can explore further and in a more meaningful way by actively creating a more diverse and inclusive organization where everyone feels they belong.

Lindblad Expeditions is an equal opportunity employer. Individuals seeking employment at Lindblad Expeditions are considered without regard to race, sex, color, religion, national origin, age, disability, genetics, marital status, pregnancy, unemployment status, sexual orientation, citizenship status, or veteran status.

We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.