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Chef In Training Jobs in Jacksonville, FL (NOW HIRING)

LBA Hospitality

Sous Chef

Saint Augustine, FL · On-site

$43K - $58K/yr

Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead ... Ascertain departmental training needs and provide such training. * Direct performance of staff and ...

LBA Hospitality

Sous Chef

Saint Augustine, FL · On-site

$43K - $58K/yr

Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead ... Ascertain departmental training needs and provide such training. * Direct performance of staff and ...

Salt Life Food Shack

Head Chef

Fernandina Beach, FL · On-site

... in a high-volume, full-service casual dining restaurant. * Proven ability to build and lead high ... Ongoing leadership training and management development * The opportunity to lead the kitchen of an ...

Salt Life Food Shack

Head Chef

Saint Augustine Beach, FL · On-site

... in a high-volume, full-service casual dining restaurant. * Proven ability to build and lead high ... Ongoing leadership training and management development * The opportunity to lead the kitchen of an ...

Salt Life Food Shack

Head Chef

Jacksonville, FL · On-site

... in a high-volume, full-service casual dining restaurant. * Proven ability to build and lead high ... Ongoing leadership training and management development * The opportunity to lead the kitchen of an ...

Compass Group

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

Morrison Healthcare ,a Compass Healthcare company, is a leader in healthcare food and nutrition ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

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

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF

Jacksonville, FL · On-site

$45K - $61K/yr

Morrison Healthcare ,a Compass Healthcare company, is a leader in healthcare food and nutrition ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

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

SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF

Jacksonville, FL

$46K - $62K/yr

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 ...

Workstream

Executive Chef/Culinary Manager

Jacksonville, FL · On-site

$80 - $100/hr

Leading and developing Culinary Excellence Job Requirements In the Exec Chef/Culinary Manager role ... You must exhibit uncommonly high standards and be committed to the training and development of our ...

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Chef In Training information

See Jacksonville, FL 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 Jacksonville, FL is $22.82, according to ZipRecruiter salary data. Most workers in this role earn between $15.58 and $28.75 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 Jacksonville, FL?

For Chef In Training jobs in Jacksonville, FL, the most frequently searched job titles are:

What job categories do people searching Chef In Training jobs in Jacksonville, FL look for?

The top searched job categories for Chef In Training jobs in Jacksonville, FL are:

What cities near Jacksonville, FL are hiring for Chef In Training jobs?

Cities near Jacksonville, FL with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Jacksonville, FL as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 17% Part Time, and 1% Contract. Highlights an 86% Physical, 2% Hybrid, and 12% Remote job distribution, with an average salary of $47,463 per year, or $22.8 per hour.

Sous Chef

LBA Hospitality

Saint Augustine, FL • On-site

$43K - $58K/yr

Full-time

Re-posted 9 days ago

Job description

Job Type
Full-time
Description
Job Summary: A hospitality leader within our hotel and F&B operations, The Sous Chef/Banquet Events Chef is responsible for the food production success and oversight of our high-profile Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Café, banquet event operations in a manner consistent with the mission, operating philosophy, and standards created for the F&B operations.
The F&B Sous Chef/Banquet Events Chef is responsible for all aspects of managing the Kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with our operational standards. Coordinates the purchase of all food and develops menus items, maintaining approved food costs and labor costs. Maintains organization, cleanliness and sanitation of work areas and equipment.
The F&B Sous Chef/Banquet Events Chef exhibits excellent organization, time management, cleanliness and punctuality in regard to all food and beverage service procedures, client requests, service timelines, food safety and HACCP guidelines. Ability to receive direction and act upon it. The F&B Sous Chef/Banquet Events Chef possesses proficient technical service abilities and an understanding of restaurant & kitchen operations. Works in united direction with our Catering Sales Managers, Clients, Guests, Chef de Cuisine, Lead Line, culinary and service teams in regards to standards and reputation of our F&B operations.
PREREQUISITES
Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.
  • Culinary degree preferred
  • Must possess prior restaurant kitchen/culinary technical ability
  • High School diploma or equivalent.
  • ServSafe Certification required.
  • Florida HACCP certification preferred.

SUMMARY OF ESSENTIAL JOB FUNCTIONS
  • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
  • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
  • Must be able to stand for eight hours, bend, stretch, reach.
  • Must be able to communicate with other associates and/or guests.

Requirements
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
Knowledge:
  • Control of food costs, loss and usage guidelines
  • Pars for shift usage, freezer pull, and line set up.
  • Proper food temperatures: hot above 140 F and cold 41 F.
  • Inventory, ordering and receiving and storing products.
  • Area shopping, dining, entertainment and travel directions to assist guest inquiries.
  • Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.
  • All kitchen disciplines including cooking techniques, and product knowledge.
  • Working knowledge of Alto-Shaam oven systems preferred

Skills:
  • Follow recipes for preparations, cooking serving, and storing.
  • Maintain organization of supplies, storage rooms, refrigerators and freezers.
  • Knife skills and other food preparation skills.

Abilities:
  • Perform job functions with attention to detail, speed, and accuracy.
  • Prioritize, organize, and follow up.
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Follow directions thoroughly.
  • Understand guest's service needs.
  • Work cohesively with co-workers as part of a team.
  • Work with minimal supervision
  • Maintain confidentiality of guest information and resort information.
  • Ascertain departmental training needs and provide such training.
  • Direct performance of staff and follow-up with corrections when needed

SPECIFIC RESPONSIBILITIES
  • Ensure a memorable experience for guests by promptly resolving any complaints and maintaining positive guest relations at all times.
  • Maintain knowledge of maintenance and use of all kitchen equipment.
  • Monitor time cards of F&B associates to ensure proper usage or time clock for all shifts and breaks.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted, and that all staff prepare items in accordance with yield guides.
  • Maintain high quality food options by reviewing daily specials, developing new menu items/recipes.
  • Review daily activities: House count; Forecasted covers for each outlet; Catering activity; Purchases; Meetings; Appointments; VIPs/special guests.
  • Management of kitchen staff, including: interviewing hiring, onboarding, providing feedback/discipline as needed, and conducting performance evaluations.
  • Quality assurance - conducting frequent walkthroughs to ensure cleanliness, proper usage of equipment, all procedures are being followed.
  • Maintain controls to attain forecasted costs by minimizing waste, utilizing excess items efficiently, and conducting physical inventories.
  • Review sales and food costs on a daily basis; resolve any discrepancies.
  • Prepare weekly work schedules in accordance with forecasted labor costs; adjust to meet business demands and communicate changes to staff.
  • Meet with staff before each shift to establish priorities and assign production/prep tasks.
  • Catering preparation - Develop special menu items for catering department, meet with clients as requested, and review Banquet Event Order sheets, noting any changes.
  • Requisition supplies and ensure they are stored in accordance with health department standards. Make arrangements for shortages before they run out.
  • Ensure each kitchen work area has appropriate level of tools/supplies/equipment to meet business demands.
  • Submit work orders for repairs on kitchen equipment as needed.
  • Ensure that opening and closing duties are completed as assigned.
  • Assist on the line as needed.
  • Other duties as assigned.

WORKING CONDITIONS/SPECIAL REQUIREMENTS
  • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
  • Standing, walking for long periods of time while maintaining a friendly professional image.
  • May be required to work any day/shift, including weekends.
  • Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment.
  • May be required to remain in a stationary position for extended periods of time.

POSITIONS FOR POSSIBLE ADVANCEMENT
  • Chef de Cuisine

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