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

The Chef Agency

Executive Chef

Clarkston, MI · On-site

$65K - $80K/yr

Training & development * Vision insurance Benefits/Perks * Flexible Scheduling * Competitive ... In this role, you'll be responsible for creating innovative menus, preparing delicious meals, and ...

New

The Chef Agency

Executive Chef

Clarkston, MI · On-site

$65K - $80K/yr

In this role, you'll be responsible for creating innovative menus, preparing delicious meals, and ... Provide training and leadership for kitchen staff * Maintain appropriate levels of inventory and ...

The Chef Agency

Executive Chef

Clarkston, MI · On-site

$65K - $80K/yr

In this role, you'll be responsible for creating innovative menus, preparing delicious meals, and ... Provide training and leadership for kitchen staff * Maintain appropriate levels of inventory and ...

University of Michigan

Executive Chef

Ann Arbor, MI · On-site

$60K - $70K/yr

Ensures chefs are responsible for thoroughly cleaning the back-of-house and plating areas and ... Participates in professional organizations, conferences and training activities, representing the ...

Sava's

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

As a Sous Chef, you're an essential in upholding our high standards of excellence. You'll work ... Responsible for on-going training and development of kitchen staff. * Oversee hiring and schedules ...

Sava's Restaurant

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

As a Sous Chef, you're an essential in upholding our high standards of excellence. You'll work ... Responsible for on-going training and development of kitchen staff. * Oversee hiring and schedules ...

Sava's

Sous Chef

Ann Arbor, MI

$60K - $69K/yr

As a Sous Chef, you're an essential in upholding our high standards of excellence. You'll work ... Responsible for on-going training and development of kitchen staff. * Oversee hiring and schedules ...

Sava's

Sous Chef

Ann Arbor, MI

$60K - $69K/yr

As a Sous Chef, you're an essential in upholding our high standards of excellence. You'll work ... Responsible for on-going training and development of kitchen staff. * Oversee hiring and schedules ...

Harper Associates

Be Seen First

Banquet Chef

Detroit, MI · On-site

$80K - $85K/yr

Executive Banquet Chef -- Downtown Detroit Hotel/Conference & Event Center Search by Harper ... Experience at a venue with over $5M+ in catering sales * Prefer education / training to include ...

DRG Employer LLC

Executive Chef

Bloomfield Hills, MI

$68K - $93K/yr

Participates in succession planning and brand growth through the development of Sous Chef and staff through the use of approved Eddie Merlots training materials, systems, processes and procedures. Is ...

Harper Associates

Sous Chef

Detroit, MI · On-site

$58K/yr

Previous experience as a Sous Chef or similar role in a high-volume catering or event venue environment. * Culinary degree or equivalent culinary training preferred. * Strong leadership skills with ...

Harper Associates

Sous Chef

Detroit, MI

$58K/yr

Previous experience as a Sous Chef or similar role in a high-volume catering or event venue environment. * Culinary degree or equivalent culinary training preferred. * Strong leadership skills with ...

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All JobsChef In Training JobsChef In Training Jobs in Detroit, MI

Chef In Training information

See Detroit, MI salary details

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$24

$44

How much do chef in training jobs pay per hour?

As of Aug 16, 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.

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 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
Infographic showing various Chef In Training job openings in Detroit, MI as of August 2026, with employment types broken down into 88% Full Time, and 12% Part Time. Highlights an 100% In-person job distribution, with an average salary of $50,711 per year, or $24.4 per hour.

Sous Chef

Nino Salvaggio International Marketplace

Livonia, MI • On-site

$50K - $65K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 3 days ago

Nino Salvaggio rating

6.0

Company rating: 6.0 out of 10

Based on 16 frontline employees who took The Breakroom Quiz

Job description

Responsive recruiter
Benefits:
  • 401(k) matching
  • Dental insurance
  • Employee discounts
  • Free food & snacks
  • Health insurance
  • Tuition assistance
  • Vision insurance
  • Wellness resources

Nino Salvaggio is currently looking for a Sous Chef in the Cafe for our new Livonia location. T
RESPONSIBILITIES:
  • Effectively direct and supervise all functions and activities of the department, including production of all department products in order to achieve the sales, gross profit, customer service and labor goals established for the department.
  • Develop and implement plans for maximizing sales, gross profits and overall results in the Department.
  • Direct work flow in the department and coordinates activities involved with production, sale, merchandising and distribution of products offered in the department.
  • Adhere to all local, state and federal health and labor laws, OSHA regulations and EEOC requirements ensuring that the work environment is safe and healthful and free from discrimination and harassment.
  • Interview, hire, train and properly develop deli associates, following all company policies, state, local, federal, OSHA and EEOC guidelines and laws.
  • Must be thoroughly familiar with and able to work with all products carried in the department including being fully knowledgeable in the differences (in price, taste, preparation or use) between the many varieties and types of items offered in the department. Adhere to all quality standards.
  • Cut, prepare, cook, etc. all gourmet to go products per company recipes and guidelines.
  • Works with Dept. Manager* and/or GM and the Director of Operations to determine the variety and quantity of products to be produced, according to orders and sales projections.
  • Properly plans product distribution to customers and works with suppliers to arrange purchase and delivery of all necessary products and supplies for the proper operation of the department.
  • Follow approved procedures for dating, price marking and restocking cases to ensure quality protection, public image, accuracy and product rotation.
  • Checks and verifies department merchandise received to ensure that all items listed on vendor invoices are delivered and meet quality standards.
  • Responsible for ordering product, supplies, etc. and ensuring proper inventory control to ensure freshness, product quality and turnover for maximum sales and return-on-investment.
  • Maintains good communication within the department, in the store and throughout the organization.
  • Develops associates within department through training, supervision, delegation and appropriate rewards and discipline.
  • Follows and ensures compliance with all Nino Salvaggio International Marketplace safety and food service sanitation programs and standards.
  • Ensures favorable department image to customers by maintaining a clean, organized, attractive and friendly department.
  • Provide constructive and relevant feedback to the Dept. Mgr.* and/or GM and Director of Culinary Operations.
  • Supervises the entire Gourmet to Go staff including all appropriate demos.
  • Oversee all aspects of the operation of the department, including but not limited to: training, ordering, time and attendance, employee purchase policy, discipline, etc.
  • Assists the Catering Concierge Manager in the implementation and coordination of the Party Planning Guide/Catering program.
  • The ability to motivate associates to achieve company sales and customer service goals.
  • Lead by example.
  • Other duties as assigned.

QUALIFICATIONS:
  • Previous management experience required.
  • Must have reliable transportation
  • Excellent communication.
  • Food service management certification required.
  • High school diploma or G.E.D. required
  • 1 or more years related experience and/or demonstrated ability required.
  • Culinary degree or a combination of work experience and education is preferred.
  • Ability to compose and write reports, business correspondence and procedure manuals including effective departmental memos, employee corrective action notices and customer signs or sales suggestions.
  • Must be able to stand and/or walk for 8 or more hour periods.
  • Must be able to regularly bend, lift and/or move 30 pounds.
  • The ability to use hands to finger, handle and/or feel.

BENEFITS:
  • Health
  • Dental
  • Vision
  • Short term disability
  • Accident
  • Hospitalization
  • Critical illness
  • Cancer
  • Life insurance
  • Flexible spending
  • Education reimbursement
  • 401K match
  • Employee discount
  • Company paid life insurance policy
  • Company paid LTD policy

If you are interested in this position, please follow the 2 step application process which includes a formal application after some initial questions.
This position is hourly and worked between 45-52 hours per week.
EOE
Compensation: $50,000.00 - $65,000.00 per year
Every successful company is built on a core principle. At Nino Salvaggio International Marketplace, it's Family. From the actual Salvaggio family that created our store in 1979, to the family of thousands who staff our four locations in Metro Detroit, to the families we serve as customers every day.
So whether you love working with customers or thrive in a kitchen environment, whether you know fresh produce or cash registers, whether you've graduated high school or learned a trade, it doesn't matter. If you want a job, chances are you've got family waiting for you at Nino's.
Troy • Clinton Twp. • St. Clair Shores • Bloomfield Twp.

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