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

sahg

Sous Chef

Palm Beach, FL · On-site

$48K - $65K/yr

... etc. * Assist in and do preparation of the dishes while training others to achieve consistency * Follow each dish presentation as set up by chef and achieve 100% consistency during service

sahg

Sous Chef

Palm Beach, FL

$48K - $65K/yr

... etc. * Assist in and do preparation of the dishes while training others to achieve consistency * Follow each dish presentation as set up by chef and achieve 100% consistency during service

sahg

Sous Chef

Palm Beach, FL · On-site

$48K - $65K/yr

... etc. * Assist in and do preparation of the dishes while training others to achieve consistency * Follow each dish presentation as set up by chef and achieve 100% consistency during service

SA Hospitality Group

Sous Chef

Palm Beach, FL · On-site

$48K - $65K/yr

... etc. * Assist in and do preparation of the dishes while training others to achieve consistency * Follow each dish presentation as set up by chef and achieve 100% consistency during service

Four Seasons Hotels Limited

Chef de Partie

Palm Beach, FL · On-site

$18.50 - $23.25/hr

About the Role The Chef de Partie is a key supervisory member of the Florie's Culinary team ... Ensure consistency in recipes, portioning, garnishing, and presentation * Assist in training ...

PGA Golf Properties, Inc.

Sous Chef

Port Saint Lucie, FL · On-site

$50K - $67K/yr

The Sous Chef is responsible for overseeing the culinary operations at the PGA Golf Club as ... Manage the processes/procedures in the BOH for training - ensuring that all staff are trained in ...

PGA Management Services

Sous Chef

Port Saint Lucie, FL · On-site

$50K - $67K/yr

The Sous Chef is responsible for overseeing the culinary operations at the PGA Golf Club as ... Manage the processes/procedures in the BOH for training - ensuring that all staff are trained in ...

Sorrel River Ranch

Chef de Cuisine

West Palm Beach, FL · On-site

$64K - $88K/yr

This is a hands-on role for a chef with a strong foundation in Thai and Japanese cuisine who can ... Own MayaBay's local recipe specifications, station guides, and training materials, and communicate ...

KitchFix

Sous Chef

Jupiter, FL · On-site

$60K/yr

Supervise hourly food service associates-including, but not limited to, training, counseling, participating in performance assessments and communicating with the Executive Chef when disciplinary ...

KitchFix

Sous Chef

Jupiter, FL · On-site

$60K/yr

Supervise hourly food service associates-including, but not limited to, training, counseling, participating in performance assessments and communicating with the Executive Chef when disciplinary ...

Oxford Industries

Prep Cook

Jupiter, FL

$14 - $17.50/hr

Build the perfect oasis - Assist the chef in preparing high quality menu items * Support your crew ... Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual

Tommy Bahama

Prep Cook

Jupiter, FL

$14 - $17.50/hr

Build the perfect oasis - Assist the chef in preparing high quality menu items * Support your crew ... Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual

Vi Living

Executive Chef

Lantana, FL · On-site

$91K - $119K/yr

Award-winning training and development * Tuition Reimbursement * Luxury work environment ... in quality Food & Beverage operations management in a high-end restaurant, club, hotel, or senior ...

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Chef In Training information

See Jupiter, 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 Jupiter, FL is $24.08, according to ZipRecruiter salary data. Most workers in this role earn between $16.44 and $30.34 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 Jupiter, FL?

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

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

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

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

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

Chef In Training jobs near you

Sous Chef

sahg

Palm Beach, FL • On-site

$48K - $65K/yr

Full-time

Re-posted 10 days ago

Job description

PositionPurpose:the sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

 

As Manager

  • Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)
  • Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)

Labor/Staff Management

  • Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
  • Understand, follow and direct others in current safety procedures

Product/Food Presentation

  • Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
  • Assist in and do preparation of the dishes while training others to achieve consistency
  • Follow each dish presentation as set up by chef and achieve 100% consistency during service
  • Continually assist in creating of new offerings (specials and seasonal menu changes)

Financial

  • Follow company procedures to ensure proper and accurate food ordering
  • Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
  • Assist chef in keeping the food cost and labor cost aligned to given goals
  • Maintain strong communication with front of the house management at all times

Administrative

  • Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
  • Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
  • Keep all culinary and back of the house documentation up to date including, but not limited to:
    • Job Duties and Opening/Closing Checklists
    • Food Operations Manual/ Recipe Book
    • Personnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)
  • Attend all meetings requested by chef or FOH managers
  • Check company OUTLOOK for all incoming email communication
  • Participate in Avero reporting / Remain up to date with daily reports
  • Ensure compliance with all health department rules and regulations to pass the inspections

Service

  • Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
  • Prepare and cook dishes according to the recipes while following the pace of orders
  • Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
  • Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
  • Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)
Self-Development

It is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities

Minimal Essential Requirements:

 

  • The ability to work as part of a team, and personal cleanliness
  • Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
  • Very basic food handling, preparation, and cleaning skills are welcomed
  • Time management and ability to work under pressure to manage high volume of production
  • Active listening and learning skills
  • Reading and speaking comprehension skills
  • Discipline to follow set standards
  • Ability to lift up to 50lbs

ADA: SAHospitalityGroupwillmakereasonableaccommodations in compliancewith theAmericans withDisabilities Act of 1990.

Thisjobdescriptionwillbereviewedperiodicallyasdutiesandresponsibilitieschangewithbusinessnecessity.Essentialand marginal job functions are subject to modification.

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