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Chef In Training Jobs in Meriden, CT (NOW HIRING)

Troon

Line Cook

Bloomfield, CT · On-site

$15.75 - $19.75/hr

Communicates equipment repair needs with chef. * Actively participates in training efforts. * Incorporates safe work practices in job performance. * Attends staff meetings. * Checks and dates all ...

Troon Golf

Line Cook

Bloomfield, CT · On-site

$15.75 - $19.75/hr

Communicates equipment repair needs with chef. * Actively participates in training efforts. * Incorporates safe work practices in job performance. * Attends staff meetings. * Checks and dates all ...

American Cruise Lines

Sous Chef

Guilford, CT · On-site

$50K - $68K/yr

Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to ... Training and Teaching experience. * Transportation Worker Identification Credential (TWIC)

American Cruise Lines

Sous Chef

Guilford, CT

$50K - $68K/yr

Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to ... Training and Teaching experience. * Transportation Worker Identification Credential (TWIC)

ACOG LLC

Grill & Banquet Chef

Oxford, CT

We are looking for a dedicated chef who is adaptable, has a strong work ethic, and excels in both ... Leadership and Training: - Lead, train, and supervise kitchen staff to ensure high performance and ...

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All JobsChef In Training JobsChef In Training Jobs in Meriden, CT

Chef In Training information

See Meriden, CT salary details

$9

$24

$43

How much do chef in training jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for chef in training in Meriden, CT is $24.14, according to ZipRecruiter salary data. Most workers in this role earn between $16.49 and $30.38 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 Meriden, CT are hiring for Chef In Training jobs?

Cities near Meriden, CT with the most Chef In Training job openings:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Meriden, CT as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution, with an average salary of $50,205 per year, or $24.1 per hour.

Sous Chef | Part-Time | PeoplesBank Arena

Spectra

Hartford, CT • On-site

$23 - $25/hr

Part-time

Retirement

Re-posted 15 days ago

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, and performance reviews).
This role pays an hourly rate of $23.00-$25.00
Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.
This position will remain open until September 4, 2026.
Responsibilities
  • Responsible for proper preparation, excellence of product, profit, and labor cost.
  • Organize and help in the service of all activities, employee meals, and private dining rooms.
  • Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines.
  • Train, supervise, and performance manage employees when needed.
  • Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
  • To attend F&B meetings, banquet meetings, and line-ups.
  • Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
  • Ordering, receiving, and proper rotation of food and kitchen goods.
  • Menu development for special requests by a member or the Executive Chef.
  • Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation.
  • Adhere to all cleaning schedules and duties set up by the Executive Chef.
  • Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
  • Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed.
  • Be aware of team members and the environment and participate as a member of the team.
  • Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
  • Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
  • Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely.
  • Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested.
  • Wearing a clean and neat uniform that follows venue uniform standards daily.

Qualifications
  • 2-3 years as lead line cook.
  • Prefer culinary training.
  • Health & Sanitation Card.
  • Ability to communicate and follow instructions.
  • Indoor environment, fast pace.
  • Culinary School graduates preferred.
  • Ability to multi-task and work at an efficient pace to keep up with business needs.
  • Ability to follow instructions well as directed.

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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