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Chef In Training Jobs in Hayward, CA (NOW HIRING)

Gategroup

Exec. Sous chef

San Francisco, CA · On-site

$100K - $110K/yr

The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring ... Assists in the development and training of cooks as required * Responsible for culinary employee ...

Ruth's Chris

Sous Chef

Walnut Creek, CA

$65K - $75K/yr

Review sales and assist the Chef in achieving food, labor and other operating expense budgets ... in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and ...

Ruth's Chris Steak House

Sous Chef

Walnut Creek, CA · On-site

$65K - $75K/yr

Review sales and assist the Chef in achieving food, labor and other operating expense budgets ... in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and ...

Ruth's Chris Steak House

Sous Chef

Walnut Creek, CA · On-site

$65K - $75K/yr

Review sales and assist the Chef in achieving food, labor and other operating expense budgets ... in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and ...

Ruth's Chris Steak House

Sous Chef

Walnut Creek, CA · On-site

$65K - $75K/yr

Review sales and assist the Chef in achieving food, labor and other operating expense budgets ... in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and ...

Paula Leduc

Pastry Sous Chef

Emeryville, CA

$32 - $34/hr

This involves ongoing training, demonstration of techniques, and supervision of pastry staff. The Pastry Sous Chef assists the Executive Pastry Chef in recipe testing, scaling/amounting verification ...

Paula Leduc

Pastry Sous Chef

Emeryville, CA · On-site

$32 - $34/hr

... training, demonstration of techniques, and supervision of pastry staff. The Pastry Sous Chef assists the Executive Pastry Chef in recipe testing, scaling/amounting verification, inventory, ordering ...

Mastro's Steakhouse

Sous Chef

San Francisco, CA · On-site

$85K - $95K/yr

You play a key role in menu execution, training, and maintaining high culinary standards during ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Mastro's Steakhouse

Sous Chef

San Francisco, CA · On-site

$85K - $95K/yr

You play a key role in menu execution, training, and maintaining high culinary standards during ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Skates on the Bay

Sous Chef

Berkeley, CA · On-site

$80K - $90K/yr

Overview Skates on the Bay Berkeley, CA Sous Chef Join the culinary team at Skates on the Bay, a ... in an upscale / fine dining kitchen, including ongoing training, development, and follow up * ...

Skates on the Bay

Sous Chef

Berkeley, CA

$80K - $90K/yr

Overview Skates on the Bay Berkeley, CA Sous Chef Join the culinary team at Skates on the Bay, a ... in an upscale / fine dining kitchen, including ongoing training, development, and follow up * ...

Troon

Pastry Chef

Pleasanton, CA · On-site

$85K/yr

The Sous Chef - Pastry Focus assists the Executive Chef in the overall supervision of kitchen ... management in interviewing, hiring, training, scheduling, performance evaluation, coaching ...

Il Fornaio Cucina Italiana

Assistant Chef

San Jose, CA · On-site

$85K - $90K/yr

You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive ...

Il Fornaio Cucina Italiana

Sous Chef

Santa Clara, CA · On-site

$80K - $85K/yr

You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive ...

Il Fornaio Cucina Italiana

Assistant Chef

San Jose, CA · On-site

$85K - $90K/yr

You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive ...

Il Fornaio Cucina Italiana

Sous Chef

Santa Clara, CA · On-site

$80K - $85K/yr

You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive ...

RH

Sous Chef

Palo Alto, CA · On-site

$75K - $100K/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

Palo Alto, CA · On-site

$58K - $79K/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 ...

Restoration Hardware

Sous Chef

Palo Alto, CA

$58K - $79K/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 ...

Careers | Il Fornaio

Assistant Chef

San Jose, CA · On-site

$85K - $90K/yr

You will assist the executive chef in menu planning and execution, managing inventory, and training kitchen staff. Your schedule will consist of 10-hour shifts, five days a week, allowing you to dive ...

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All JobsChef In Training JobsChef In Training Jobs in Hayward, CA

Chef In Training information

See Hayward, CA salary details

$11

$28

$51

How much do chef in training jobs pay per hour?

As of Jul 29, 2026, the average hourly pay for chef in training in Hayward, CA is $28.24, according to ZipRecruiter salary data. Most workers in this role earn between $19.28 and $35.53 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.

How much does a trainee chef earn?

A trainee chef typically earns between minimum wage and $15 per hour, depending on the location, establishment, and level of experience. Compensation often increases with skill development, certifications, and on-the-job training hours.

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.

Is 35 too late to become a chef?

There is no age limit to becoming a chef in training, and many successful chefs start their culinary careers later in life. Gaining skills through culinary schools or apprenticeships can be done at any age, and experience can be an asset in the kitchen environment.

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 experience through entry-level kitchen roles can also help you progress toward a chef in training position.
What job categories do people searching Chef In Training jobs in Hayward, CA look for? The top searched job categories for Chef In Training jobs in Hayward, CA are:
What cities near Hayward, CA are hiring for Chef In Training jobs? Cities near Hayward, CA with the most Chef In Training job openings:
Chef In Training jobs near you

Exec. Sous chef

Gategroup

San Francisco, CA • On-site

$100K - $110K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

This job post has expired 2 days ago. Applications are no longer accepted.

Job description

We're looking for motivated, engaged people to help make everyone's journeys better.
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Annual Hiring Range/Hourly Rate:
  • $100K - $110K /Per Year

Benefits
  • Paid time off
  • 401k, with company match
  • Company sponsored life insurance
  • Medical, dental, vision plans
  • Voluntary short-term/long-term disability insurance
  • Voluntary life, accident, and hospital plans
  • Employee Assistance Program
  • Commuter benefits
  • Employee Discounts
  • Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:
Functional
  • Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
  • In the absence of the Executive Chefs as the Culinary Lead for the unit
  • Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance torecipes and portion specifications as required by the customer.Understands menu and product specifications and insure menu employee training is completed.
  • Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a "Pull System", Insures accurate and timely inventories are completed so requisitions are based on demand.
  • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
  • Acts to identifying and resolving problems, completes timely audits, and serves as a "Change Agent"
  • Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
  • Responsible for coaching, counseling, and preparing corrective action for employees
  • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
  • Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
  • Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
  • Works with management staff to improve performance of the unit

Training & Development
  • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
  • Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
  • Assists in the development and training of cooks as required
  • Responsible for culinary employee onboarding and retention
  • Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Products
  • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.

Processes
  • Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
  • Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
  • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

Qualifications
Education:
  • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
  • Certification as CCC from ACF, ProChef II or equivalent

Work Experience:
  • Minimum 7-10 years in progressive Chef growth positions is required
  • Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
  • In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills:(Certification, Licenses and Registration)
  • Ability to cook meals according to detailed specifications.
  • Ability to work in a fast paced, deadline driven environment.
  • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employess
  • Current or previous labor relations experience is a plus, but not required.
  • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
  • Ability to train others required.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication and leadership skills required.
  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred
  • ServSafe Certified preferred.
  • Ability to obtain ServSafe Certification required

Language / Communication Skills:
  • Must have excellent written and oral communication skills.
  • Multi-lingual a plus.

Job Dimensions
Geographic Responsibility: USA
Type of Employment: Full-Time
Travel %: Yes - Up to 10%
Exemption Classification: Exempt
Internal Relationships: all production areas
External Relationships: airline customers
Work Environment / Requirements of the Job:
  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
  • A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: N/A
Organization Structure
Direct Line Manager (Title): Executive Chef
Number of Direct Reports: TBD
Number of Dotted Line Reports: TBD
Estimated Total Size of Team: TBD
Gate Group Competencies Required to be Successful in the Job:
  • Thinking - Information Search and analysis & problem resolution skills
  • Engaging - Understanding others, Team Leadership and Developing People
  • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively
  • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position
Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:
  • We treat each other with respect and we act with integrity
  • We communicate and keep each other informed
  • We put our heads together to problem solve and deliver excellence as a team

  • We have passion for our work and we pay attention to the little details
  • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
  • We do what we say we will do, when we say we are going to do it
  • We care about our coworkers, always taking an opportunity to make someone's day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf
We anticipate that this job will close on:
07/25/2026
For California Residents, please click here to view our California privacy notice.
If you want to be part of a team that helps make travel and culinary memories, join us!

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