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Chef In Training Jobs in Charleston, SC (NOW HIRING)

Hana Group

Sushi Chef II

Mount Pleasant, SC · On-site

$19.50 - $21/hr

Description: The Sushi Chef II position is a highly trained and experienced role in our ... in cutting, slicing and filleting different types of fish and vegetables * Adhering to training ...

Hana Group

Sushi Chef II

Mount Pleasant, SC · On-site

$19.50 - $21/hr

The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping ... in cutting, slicing and filleting different types of fish and vegetables * Adhering to training ...

Hana Brands

Sushi Chef II

Mount Pleasant, SC

$19.50 - $21/hr

Description The Sushi Chef II position is a highly trained and experienced role in our organization ... in cutting, slicing and filleting different types of fish and vegetables * Adhering to training ...

Compass Group

CHEF MGR

Ladson, SC · On-site

Morrison Healthcare ,a Compass Healthcare company, is a leader in healthcare food and nutrition ... Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs ...

Compass Group

CHEF MGR

Ladson, SC

Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition ... Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs ...

Compass Group

CHEF MGR

Ladson, SC · On-site

Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition ... Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs ...

Hirebridge

PM Sous Chef - Cassique

Kiawah Island, SC · On-site

$60 - $90/hr

In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on ... Provide the training, supervision, and professional development for all kitchen staff, ensuring ...

Auberge Collection

AM Junior Sous Chef

SC · On-site

$22 - $25/hr

Works and assists the chef with specialty dinners and functions with minimal supervision ... Formal training or education in culinary arts. * One year Cook I experience. * Strong focus on ...

Auberge Collection

AM Junior Sous Chef

Johns Island, SC · On-site

$22 - $25/hr

Works and assists the chef with specialty dinners and functions with minimal supervision ... Formal training or education in culinary arts. * One year Cook I experience. * Strong focus on ...

Kiawah Island Club

Sous Chef - Cassique

Kiawah Island, SC · On-site

$48K - $64K/yr

In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on ... Provide the training, supervision, and professional development for all kitchen staff, ensuring ...

Compass Group

SOUS CHEF

Charleston, SC · On-site

$22/hr

* We are hiring immediately for a full time SOUS CHEF position. * Location : MUSC Ashley River Tower ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

The Dunlin

AM Junior Sous Chef

Johns Island, SC · On-site

Works and assists the chef with specialty dinners and functions with minimal supervision ... Formal training or education in culinary arts. * One year Cook I experience. * Strong focus on ...

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Chef In Training information

See Charleston, SC salary details

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How much do chef in training jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for chef in training in Charleston, SC is $23.05, according to ZipRecruiter salary data. Most workers in this role earn between $15.77 and $29.04 per hour, depending on experience, location, and employer.

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 Charleston, SC?

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

What job categories do people searching Chef In Training jobs in Charleston, SC look for?

The top searched job categories for Chef In Training jobs in Charleston, SC are:

What cities near Charleston, SC are hiring for Chef In Training jobs?

Cities near Charleston, SC with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Charleston, SC as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $47,937 per year, or $23 per hour.

Sous Chef

The Longboard [Sullivans Island]

Sullivans Island, SC • On-site

$47K - $63K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Re-posted 4 days ago

Key responsibilities

  • Oversee day-to-day kitchen operations, including pacing tickets, orchestrating line flow, and ensuring smooth service.

  • Collaborate with the Executive Chef and CDC to plan, develop, and execute menus, recipes, and food specials.

  • Monitor food quality, safety, and cleanliness standards to maintain a safe and compliant kitchen environment.

Job description

THE LONGBOARD [SULLIVANS] – SOUS CHEF

[Full-Time Qualification Required. Terms and Conditions Apply]

♦ NO LATE NIGHTS
♦ HOLIDAY CLOSURES [THANKSGIVING DAY amp; CHRISTMAS DAY]

PERKS
  • Group Health Insurance - 50/50 Employee/Employer Contribution
  • Access to Group Plan(s) including health, dental, vision, life AD amp;D
  • Paid Time Off / Unpaid time off / Paid Sick Days
  • Dining discounts at home establishments amp; cross company locations.

THE ATMOSPHERE
The Longboard Sullivan’s Island is the second iteration of our celebrated coastal dining concept, first launched in 2015 on St. John, USVI. Echoing the island vibes of our flagship, the Sullivan’s Island location offers refined, seafood-forward fare alongside a vibrant bar program featuring Caribbean-inspired craft cocktails. Our setting blends laid-back Lowcountry charm with spirited Caribbean energy to create a relaxed, yet elevated dining experience. Our restaurants are more than places to eat— they’re destinations to experience. We bring the vibes, the views, and the hospitality to match. With locations across the U.S. Virgin Islands and beyond, we’re all about blending world-class service with the soul of the Caribbean.

THE IDEAL MATCH
The ideal candidate is a high-performing culinary leader who thrives under the pressure of a fast-paced, high-volume kitchen. You lead by example—cooking on the line, coaching your team through busy services, and actively driving employee retention through mentorship and a positive kitchen culture. Working directly alongside the Executive Chef and CDC, you will oversee day-to-day BOH operations, champion culinary excellence, and embody the vibrant, coastal energy of The Longboard. This position works actively with the team to set new goals for improving day-to-day operations through food, experience, and culture.

BALANCED HOSPITALITY
The Longboard Sullivans Island brings a fresh, vibrant take on coastal Caribbean dining—where tropical, casual vibes meet elevated experiences. Our restaurants are destinations that blend music, sunshine, island flavors, and top-tier hospitality into unforgettable moments. We’re laid-back but dialed-in. Professional but never stuffy. Every guest is welcomed like family and we take that seriously.

KEY ACCOUNTABILITIES
  • Collaborate with the Executive Chef and CDC to plan and develop innovative recipes, seasonal menus, and daily food specials.
  • Execute menu specs flawlessly with culinary pride, ensuring every dish leaving the line is flavorful, beautiful, and consistent with Chefs' exact standards.
  • Stay ahead of seasonal product trends, local ingredients, and maintain all vendor relations.
  • Move with speed and precision without ever compromising on quality, portioning, or plate appeal.
  • Work alongside the BOH team in pacing tickets, orchestrating line flow, and keeping service running smoothly.
  • Ensure junior chefs adhere strictly to recipes and prep lists.
  • Partner with other kitchen leadership to maintain precise recipe books, portion specs, and ingredient consistency.
  • Keep operational documents up to date and revise when needed.
  • Monitor food safety and cleanliness standards to ensure a safe, compliant kitchen.
  • Own your prep, mise en place, and station setup so your line is fully dialed and ready for seamless service execution.
  • Assist with admin duties, inventory, scheduling, and invoice management.
  • Conduct daily AM and PM line checks to verify the quality and consistency of raw or cooked food products.
  • Accurately know our product mix to order smart, update par levels, control spending, lock in prep lists, and minimize waste.
  • Support inventory tracking, vendor ordering, and waste reduction to keep COGS in check.
  • Inspire a high-performing kitchen team ensuring seamless timing, incredible food execution, and high standards during every rush.
  • Mentor with empathy and hospitality, building clear pathways for staff growth and promotion.
  • Set the tone for a collaborative environment with clear, open communication between all restaurant staff.
  • Be a culture builder—bring positive energy, authenticity, reliability, and pride in how you show up every day.

ROLE REQUIREMENTS
  • 3+ years of kitchen experience, some management preferred.
  • Culinary degree or equivalent experience.
  • Excellent written and verbal communication.
  • Passion for training and the development of others.
  • Strong work ethics and even temperament.
  • Attention to details of food quality, preparation, and presentation.
  • Ability to stand/walk for extended periods of time.
  • Available to work on weekends, holidays and nights as required.
  • Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, always setting a professional example.

OUR DNA
At our core, we live by values that shape every interaction, decision, and experience. We offer competitive pay and a culture that values growth. From day one, we’re committed to your personal and professional development through hands-on experience, ongoing training, and clear opportunities to advance. At Ballast Hospitality, when you grow, we grow.
  • Integrity is everything. Without it, nothing else matters. We lead with honesty, accountability, and trust. Always doing the right thing, even when no one’s watching.
  • We invest in growth. Continuous training and development aren’t extras; they’re essential to our shared success. We see ongoing learning and development as an investment, not just in our team, but in our future.
  • Creativity drives innovation. Innovation starts with imagination. We embrace fresh ideas and bold thinking to stay ahead and stand out.
  • Happy teams serve better. A happy, supported, and professional team creates the kind of guest experience that sets us apart and empowers us to deliver exceptional experiences.
  • We deliver legendary service. The kind of personalized care that turns moments into memories, experiences guests can’t forget, and rave about long after they leave.
  • Work hard, stay sharp, and have fun. We bring passion and professionalism to everything we do while keeping it light, positive, and full of energy. Excellence and enjoyment go hand-in-hand.

EQUAL OPPORTUNITY EMPLOYER | COME AS YOU ARE
At The Longboard Sullivans, we believe great hospitality starts with great people, and that means all people. We don’t care what you look like, where you’re from, who you love, or how you identify. If you have good energy and a passion for making people feel welcome, you’ve got a spot on our team. No judgment. No discrimination. Just good vibes and equal opportunity for all.

READY TO SET THE VIBE?
If you’re a passionate hospitality-driven leader with a creative eye and ready to help shape the experience at one of Sullivans Island’s most exciting destinations—this is your moment.
Join Ballast Hospitality in creating standout dining experiences that celebrate sunshine, culture, and connection—one guest at a time. We look forward to meeting you!

Apply