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

Josephs Classic Market

Executive Chef

West Palm Beach, FL · On-site

$64K - $88K/yr

Are you a hands-on culinary leader who takes pride in quality, consistency, and building a high ... Develop prep guides, batch logs, and training materials for new team members Qualifications

BENCHMARK

Sous Chef-1

West Palm Beach, FL · On-site

$52 - $76/hr

With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale ... We provide comprehensive training programs to ensure our employees have the skills and knowledge to ...

Lucky Strike

Executive Chef

Jupiter, FL · On-site

$69K - $96K/yr

From a humble beginning with one bowling center in 1997, we redefined an industry and built a ... Develop Kitchen Managers and BOH teams through daily coaching, training, and performance feedback

Lucky Strike Entertainment

Executive Chef

Jupiter, FL · On-site

$69K - $96K/yr

From a humble beginning with one bowling center in 1997, we redefined an industry and built a ... Develop Kitchen Managers and BOH teams through daily coaching, training, and performance feedback

Lessing's Hospitality Group

Bar Chef

Jupiter, FL · On-site

$16.50 - $20/hr

Our Bar Chefs are experts in regards to the food and beverage preparations for the bars including ... • Utilize training resources and fellow team members to educate one's self and others about ...

Lessing's Hospitality Group

Bar Chef

Jupiter, FL · On-site

$16.50 - $20/hr

Our Bar Chefs are experts in regards to the food and beverage preparations for the bars including ... • Utilize training resources and fellow team members to educate one's self and others about ...

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Chef In Training information

See Jupiter, FL salary details

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$24

$43

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

PM Chef de Partie - Seasonal

Palm House Luxury Hotel

Palm Beach, FL • On-site

$18.50 - $23.25/hr

Temporary

Posted 7 days ago

Job description

Job Type
Temporary
Description
PM Chef de Partie - Seasonal
Palm House Palm Beach, Florida
Seasonal Employment: October-May
Everyone Belongs at Palm House
At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life.
We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests.
Position Summary
Palm House is seeking a Seasonal PM Chef de Partie to manage an assigned kitchen station and deliver exceptional dishes throughout evening service. This role combines culinary technique, thoughtful preparation, and precise execution to ensure every plate meets Palm House's standards for flavor, quality, and presentation.
The ideal candidate is a skilled, organized culinary professional who thrives during dinner service and takes pride in consistency. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie coordinates station production, supports junior cooks, and contributes to a respectful, efficient kitchen.
This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.
Key Responsibilities
Food Preparation & Execution
  • Prepare and cook dinner menu items according to approved recipes, portion sizes, and presentation standards.
  • Execute cooking techniques appropriate to the assigned station, including grilling, sautéing, roasting, and braising.
  • Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
  • Coordinate with other stations and the expeditor to ensure dishes for each table are completed together.
  • Follow established procedures for allergies, dietary restrictions, and approved modifications.
  • Support the preparation of specials and menu development as directed by culinary leadership.

Station Management & Dinner Service
  • Review preparation needs, reservations, and anticipated business levels before service.
  • Organize mise en place and ensure the station is fully prepared for dinner.
  • Manage incoming orders efficiently while maintaining quality and consistency.
  • Communicate cooking times, shortages, and delays promptly to the Sous Chef and expeditor.
  • Replenish ingredients throughout service while controlling waste and overproduction.
  • Complete closing duties, store remaining ingredients safely, and document preparation needs for the following shift.

Food Safety & Kitchen Care
  • Follow food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating.
  • Label, date, and rotate ingredients and complete required temperature records.
  • Prevent cross-contamination and follow allergy handling procedures.
  • Maintain clean, organized work surfaces, storage areas, utensils, and equipment.
  • Operate knives and commercial kitchen equipment safely.
  • Report equipment concerns, maintenance needs, and safety hazards promptly.
  • Work with Stewarding to maintain sanitation throughout service and closing.

Teamwork & Quality Control
  • Guide junior cooks in station preparation, cooking techniques, and plating standards.
  • Communicate respectfully with Culinary, Stewarding, and Food & Beverage colleagues.
  • Assist with inventory checks and communicate supply needs to culinary leadership.
  • Follow portion controls and record waste according to kitchen procedures.
  • Participate in pre-shift briefings, training, and menu tastings.
  • Uphold Palm House standards for culinary quality, professional appearance, and accountability.

Join Our Team
Bring your culinary expertise and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences through thoughtful preparation and exceptional execution.
Equal Employment Opportunity
Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws.
Requirements
PM Chef de Partie - Seasonal Job Requirements
Experience & Knowledge
  • Previous experience as a Chef de Partie or an experienced Line Cook ready to manage an assigned station.
  • Strong dinner service experience; luxury hotel, resort, or upscale restaurant experience preferred.
  • Proficiency in cooking techniques relevant to the assigned station, including grilling, sautéing, roasting, and braising.
  • Ability to follow standardized recipes and maintain consistent portions, flavor, and presentation.
  • Knowledge of mise en place, station organization, and coordinated service timing.
  • Understanding of food safety, temperature control, sanitation, and allergen precautions.
  • Culinary education or formal training preferred.
  • Ability to obtain or maintain food safety training or certification required for the role.

Skills & Abilities
  • Strong organization and attention to detail.
  • Ability to manage a station independently while coordinating with the wider kitchen team.
  • Ability to execute multiple orders accurately during busy dinner service.
  • Clear communication and a respectful, collaborative approach.
  • Ability to guide junior cooks and reinforce kitchen standards.
  • Commitment to ingredient quality, portion control, and waste reduction.
  • Dependability, punctuality, and composure under pressure.

Availability & Working Conditions
  • Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
  • Availability for afternoon preparation, evening service, and late closing shifts, including weekends and holidays.
  • Ability to complete required station cleaning and food storage procedures after service.
  • Ability to work safely in a busy kitchen around heat, steam, sharp tools, and cooking equipment.

Physical Requirements
Ability to perform the essential functions of the position, with or without reasonable accommodation, including:
  • Standing and walking for extended periods throughout a shift.
  • Lifting and carrying heavy pots, pans, ingredient containers, and kitchen supplies using safe techniques and assistance or lifting aids as needed.
  • Pushing and pulling supply carts and mobile kitchen equipment safely.
  • Bending, reaching, and stooping to access ingredients, equipment, and storage areas.
  • Performing repetitive hand movements when cutting, preparing, cooking, and plating food.
  • Safely handling knives, hot cookware, and commercial kitchen equipment.

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