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Chef In Training Jobs in Detroit, MI (NOW HIRING)

Continental Services

Sous Chef

Auburn Hills, MI

Support the Executive Chef in training, coaching, and mentoring culinary staff. * Model a positive, professional attitude and help maintain a supportive, respectful workplace. * Assist in scheduling ...

Marriott International

Executive Sous Chef

Detroit, MI · On-site

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Marriott

Executive Sous Chef

Detroit, MI

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Franchise Location

Executive Sous Chef

Detroit, MI

$80K - $95K/yr

The Executive Sous Chef will assist the Executive Chef in overseeing kitchen operations, managing ... Strong leadership and team management skills, with experience in training and development of ...

Laurus Home Care

Sous Chef

Farmington Hills, MI

$49K - $66K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

CommonSail Investment Group

Sous Chef

Farmington Hills, MI · On-site

$49K - $66K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

StoryPoint

Sous Chef

Farmington, MI

$49K - $66K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary and dining personnel * Supervises culinary staff regarding product quality, portion, cost controls ...

Goodwin Recruiting

Asian Cuisine Sous Chef

Ann Arbor, MI

$48K - $66K/yr

Sous Chef Benefits & Compensation * Competitive salary with performance-based bonuses ... Creativity in menu planning and a keen eye for presentation * Experience training and mentoring ...

Suser Restaurant Group

Sous Chef

White Lake, MI

$45K - $61K/yr

Sous Chef About Us Suser Restaurant Group is comprised of Sparkies Kitchen & Bar, Stella's Table ... * Assist in recruiting, training, and onboarding new kitchen team members * Foster a positive ...

PARC DETROIT

Sous Chef

Detroit, MI

$65K - $74K/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 ...

220 MERRILL

Sous Chef

Birmingham, MI

$65K - $74K/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 ...

PARC DETROIT

Executive Sous Chef

Detroit, MI

$68K - $76K/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 ...

THE ELIA GROUP LLC

Sous Chef - Detroit

Birmingham, MI · On-site

$65K - $74K/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 ...

RH

Sous Chef

Detroit, MI · On-site

$65K - $85K/yr

Lead and develop Team Members by providing structured training and in-the-moment coaching and ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Aventura

Sous Chef

Ann Arbor, MI

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision ... TEAM DEVELOPMENT & TRAINING * Train, coach, and mentor kitchen staff to uphold strong culinary and ...

Restoration Hardware

Sous Chef

Detroit, MI

$49K - $66K/yr

Lead and develop Team Members by providing structured training and in-the-moment coaching and ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Detroit, MI

$49K - $66K/yr

Lead and develop Team Members by providing structured training and in-the-moment coaching and ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Aventura

Sous Chef

Ann Arbor, MI · On-site

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision ... TEAM DEVELOPMENT & TRAINING * Train, coach, and mentor kitchen staff to uphold strong culinary and ...

Aventura

Sous Chef

Ann Arbor, MI

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision ... TEAM DEVELOPMENT & TRAINING * Train, coach, and mentor kitchen staff to uphold strong culinary and ...

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Chef In Training information

See Detroit, MI salary details

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How much do chef in training jobs pay per hour?

As of Jun 28, 2026, the average hourly pay for chef in training in Detroit, MI is $24.38, according to ZipRecruiter salary data. Most workers in this role earn between $16.63 and $30.72 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 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 jobs pay 2000 a day?

Jobs that can pay $2,000 a day typically include high-level roles such as specialized surgeons, senior corporate executives, or successful entrepreneurs. These positions often require advanced skills, extensive experience, and sometimes significant risk or investment. Freelance consultants or project-based contractors in certain industries may also reach this earning level with high-value clients or large projects.

Do trainee chefs get paid?

Trainee chefs, also known as apprentices or interns, may or may not receive payment depending on the program and location. Some culinary training programs are paid positions, while others are unpaid or offer stipends, and compensation often depends on the employer and the level of training involved.

What is a chef in training called?

A chef in training is often referred to as a culinary apprentice or trainee. This stage involves learning cooking techniques, kitchen skills, and gaining hands-on experience under supervision, often as part of culinary education or apprenticeship programs.

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.

How to become a trainee chef?

To become a trainee chef, you typically need to complete a culinary training program or apprenticeship, which provides hands-on experience in a professional kitchen. Developing basic cooking skills, understanding food safety standards, and gaining relevant certifications can improve your chances of securing a trainee position. Entry-level roles often require a high school diploma or equivalent and a strong interest in cooking.
What are popular job titles related to Chef In Training jobs in Detroit, MI? For Chef In Training jobs in Detroit, MI, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Detroit, MI look for? The top searched job categories for Chef In Training jobs in Detroit, MI are:
What cities near Detroit, MI are hiring for Chef In Training jobs? Cities near Detroit, MI with the most Chef In Training job openings:
Chef In Training jobs near you
Sous Chef

Sous Chef

Continental Services

Auburn Hills, MI

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 14 days ago

Job description

Description
A Taste of Who We Are:

Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.

Our Mission
Delight our guest. Every meal. Every day.
Our Core Values

Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.

Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.

Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences. 

Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way. 

Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.

The Experience You’ll Create:
The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring exceptional food quality, smooth operations, and a positive, collaborative culinary environment. This position supports all food service programs for a multi-outlet pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering.
The Sous Chef assists in menu development, supervises daily kitchen operations, and steps into the Executive Chef role as needed. The ideal candidate is creative, dependable, and passionate about food—someone who contributes positively to the kitchen culture and fosters strong relationships with staff, management, and the Executive Chef.
This role requires a hands-on leader who thrives in a fast-paced, evolving environment and can consistently deliver high-quality food that elevates the guest experience.
Culinary Execution & Support
  •  Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event-driven offerings.
  • Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
  • Maintain high standards for food quality, presentation, and portion control.
  • Ensure all dishes are prepared according to standardized recipes and venue specifications.
  • Lead the kitchen during the Executive Chef’s absence.
Kitchen Operations
  • Coordinate the day-to-day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
  • Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
  • Maintain compliance with ServeSafe guidelines and ensure sanitation and safety practices are followed at all times.
  • Assist with event execution, including menu preparation, buffet setups, and catering logistics.
Leadership & Team Development
  • Support the Executive Chef in training, coaching, and mentoring culinary staff.
  • Model a positive, professional attitude and help maintain a supportive, respectful workplace.
  • Assist in scheduling, evaluating, and developing kitchen team members.
  • Encourage collaboration with front-of-house teams and contribute to strong interdepartmental communication.
Quality, Consistency & Standards
  • Monitor food production throughout service to ensure timeliness and consistency.
  • Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
  • Help troubleshoot operational challenges and recommend process improvements.
Business & Financial Support
  • Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
  •  Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.
Performs other related duties as assigned. 

Ingredients for Thriving:
Required:
  • Minimum 2 years of experience as a Sous Chef in a high-volume kitchen.
  • ServeSafe Certification required.
  • Strong cooking skills and clear understanding of kitchen operations.
  • Ability to supervise staff, maintain composure, and lead during busy service periods.
  • Strong communication and interpersonal skills.
  • Ability to work a flexible schedule including evenings, weekends, and event days.
Preferred:
  • Culinary degree or formal culinary training.
  • Experience in country clubs, resorts, or multi-outlet operations.
  • Experience with catering, banquets, or special event food preparation.
  • Familiarity with cost control, ordering systems, and inventory procedures.
Location(s) & Logistics:
  • Ability to stand and work in a fast-paced kitchen for extended periods.
  • Ability to lift up-to 50 lbs. and perform physical kitchen tasks safely.


Savor the Benefits:
We offer a range of benefits for eligibles team members, including:
  • Health Coverage – Medical, Dental and Vision
  • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
  • 401(k)
  • Paid Time Off
  • Wellness Programs
  • Additional Perks
To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits.
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