ZipRecruiter

Log In

1

Chef In Training Jobs in Howard City, MI (NOW HIRING)

Compass Group

SOUS CHEF

Sparta, MI · On-site

$20/hr

* We are hiring immediately for a part time SOUS CHEF position. * Location : Sparta Area Schools ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Chartwells K12

SOUS CHEF (PART TIME)

Sparta, MI · On-site

$20/hr

* We are hiring immediately for a part time SOUS CHEF position. * Location : Sparta Area Schools ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Compass Group

SOUS CHEF (PART TIME)

Sparta, MI · On-site

$20/hr

* We are hiring immediately for a part time SOUS CHEF position. * Location : Sparta Area Schools ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

KFC

Chef - KFC (New)

Cedar Springs, MI · On-site

$11 - $14.25/hr

Communicating with everyone in a friendly manner Head Chef - Advanced Position * All required Responsibilities & Qualifications of a Chef * Monthly Bonus Program * Selecting & Training new Chefs

KFC

Chef - KFC (New)

Newaygo, MI · On-site

$10.25 - $13.25/hr

Communicating with everyone in a friendly manner Head Chef - Advanced Position * All required Responsibilities & Qualifications of a Chef * Monthly Bonus Program * Selecting & Training new Chefs

KFC

Chef - KFC (New)

Mount Pleasant, MI · On-site

$11 - $14.25/hr

Communicating with everyone in a friendly manner Head Chef - Advanced Position * All required Responsibilities & Qualifications of a Chef * Monthly Bonus Program * Selecting & Training new Chefs

KFC

Chef - KFC (New)

Big Rapids, MI · On-site

$10.25 - $13.25/hr

Communicating with everyone in a friendly manner Head Chef - Advanced Position * All required Responsibilities & Qualifications of a Chef * Monthly Bonus Program * Selecting & Training new Chefs

Sodexo

Chef Manager

Fremont, MI · On-site

$48K - $63K/yr

You'll lead the charge in standardizing operations, fostering team development, and crafting ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sodexo

Chef Manager

Fremont, MI · On-site

$48K - $63K/yr

You'll lead the charge in standardizing operations, fostering team development, and crafting ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sodexo

Chef Manager

Fremont, MI · On-site

$48K - $63K/yr

You'll lead the charge in standardizing operations, fostering team development, and crafting ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sodexo

Chef Manager

Fremont, MI · On-site

$48K - $63K/yr

You'll lead the charge in standardizing operations, fostering team development, and crafting ... training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental ...

Sanford Careers

Assistant Cook

Marne, MI · On-site

$16.50 - $18.90/hr

Job Summary The role of the Assistant Cook is aid in meal preparation and service alongside the Executive Chef. Additional duties include training culinary team members, aid in inventory ordering ...

County of Newaygo

Head Cook

White Cloud, MI · On-site

$15.57 - $17.96/hr

In this hybrid role, the selected candidate will be the operational backbone of the kitchen ... This position is perfect for an experienced cook or sous chef looking for a part-time schedule with ...

next page

Showing results 1-20

All JobsChef In Training JobsChef In Training Jobs in Howard City, MI

Chef In Training information

See Howard City, MI salary details

$8

$21

$39

How much do chef in training jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for chef in training in Howard City, MI is $21.75, according to ZipRecruiter salary data. Most workers in this role earn between $14.86 and $27.40 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 cities near Howard City, MI are hiring for Chef In Training jobs?

Cities near Howard City, MI with the most Chef In Training job openings:

Chef In Training jobs near you

SER Culinary Supervisor FT- Room Service

Saginaw Chippewa Indian Tribe

Mount Pleasant, MI • On-site

$19.37/hr

Full-time

Re-posted 15 days ago

Job description

OPEN TO THE PUBLIC
SHIFT: FLEX
SCHEDUEL: FLEX
FULL TIME
WAGE: $19.37
POSTED DATES: 06/24/2026-OUF
Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government
Under the supervision of the Sous Chef, oversee all aspects of kitchen shift operations and ensure that all products are prepared consistently, in accord with established recipes and safety protocols, with uncompromising quality. Daily duties will focus on leading and supervising the shift work of culinary team in kitchen operations, production, and execution of their duties.
Essential Duties and Responsibilities:
  • Assume full responsibility for Kitchen Operations in the absence of the Sous Chef, Department Chef and/or Manager.
  • Schedule team members, daily review of UKG, and authorize the ordering of product to ensure the shift has the employees and resources necessary to execute menus and operations for service.
  • Ensure team members are trained in the proper use of equipment and such use is consistent with proper set up and cleaning protocols to keep equipment in like new condition.
  • Ensure team members are in compliance with all food production guidelines and safety policies, procedures, and laws.
  • Responsible for the final evaluation of prepared products before being served to guests; must possess a critical eye for quality and consistency.
  • Responsible for the firm, fair, and consistent administration of progressive discipline in the face of violations of SECR and F&B Policies and Procedures.
  • Oversee Line Cooks and Line Servers in the execution of all recipes, food preparation, adherence to safety protocols, and the quality of the final products being served.
  • Maintain and administer associate files and records including attendance, discipline, and evaluations with over sight of Sous Chef, Department Chef and / or Department Manager.
  • Coach and counsel their subordinates and provide an annual evaluation of the progress of each associate.
  • Maintain all sanitation rules and regulations.
  • Supervise all line level employees to meet production requirements.
  • Keep all equipment in "as new" state.
  • Enforce the standard for the storage and handling of all food products.
  • Understand and maintain knowledge of associate handbook.
  • Assist Department Chef and Sous Chef in all aspects of internal inventory control (counts, ordering, and proper rotation of product, cooler cleanliness and maintenance).
  • Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
  • Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:
  • Contact with management, co-workers, and team members to ensure guest satisfaction by having open lines of communication.

Minimum Qualifications:
  • High School Diploma or GED.
  • Must be at least 18 years of age.
  • Three years of restaurant or banquet cooking experience with increasing levels of responsibility.
  • Must be able comprehend house training and pass standardized written culinary competency test by at least 60%.
  • Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications:
  • Culinary degree from an American Culinary Federation (ACF) accredited school.
  • One year supervisory experience.

License, Certification, or Special Requirements:
  • Must be able to pass ServSafe Certification.
  • Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities:
  • Knowledge of procedures related to cooking in large quantities.
  • Knowledge of food safety and sanitation regulations and procedures.
  • Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various disease conditions.
  • Skill in providing superior customer service to external and internal customers.
  • Skill in the operation, breakdown, and cleaning of commercial food service equipment used in quantity food production.
  • Skills in problem solving and the ability to deal with employee issue.
  • Ability to follow standardized recipes for quantity cooking.
  • Ability to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
  • Ability to lead and guide the work of others.
  • Ability to safely operate various cooking equipment and kitchen appliances.
  • Ability to carry out instructions furnished in verbal or written format.
  • Ability to communicate effectively both verbally and in writing.
  • Ability to exercise independent judgment.
  • Ability to handle multiple tasks and meet deadlines.
  • Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
  • Ability to maintain confidentiality.
  • Ability to work under stressful situations.
  • Ability to work with appliances and cutlery in the day to day production of food.

Physical Demands:
  • Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
  • Required to stand for extended periods of time.
  • Frequent bending, stooping, reaching, and walking required.
  • Normal auditory, visual acuity, and verbal communications skills.
  • Occasionally lift and/or move up to 50 pounds.

Work Environment:
  • Commercial production kitchen environment.
  • Exposure to heat, flame, steam and noise in a kitchen environment.
  • Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
  • Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
  • Will work under high volume stressful situations.
  • Work schedule will include weekends, holidays, and varying shifts to provide 24/7 coverage.
  • Extended hours and irregular shifts may be required.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Apply