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

Double Knot - Miami

Sous Chef

Miami, FL

$47K - $64K/yr

Support the Executive Chef in leading, training, and developing a large BOH team with a focus on professionalism, technique, and accountability * Ensure flawless execution and consistency across all ...

Double Knot - Miami

Sous Chef

Miami, FL

$47K - $64K/yr

Support the Executive Chef in leading, training, and developing a large BOH team with a focus on professionalism, technique, and accountability * Ensure flawless execution and consistency across all ...

American Social

Sous Chef

Fort Lauderdale, FL · On-site

$55K - $65K/yr

... in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety ...

Grand Living at Coral Gables

Sous Chef

Coral Gables, FL · On-site

$47K - $64K/yr

Their unparalleled commitment to personal service in every engagement is at the very heart of what ... training to kitchen employees. The Sous Chef assists Executive Chef with supervising and ...

Grand Living

Sous Chef

Coral Gables, FL · On-site

$47K - $64K/yr

Their unparalleled commitment to personal service in every engagement is at the very heart of what ... training to kitchen employees. The Sous Chef assists Executive Chef with supervising and ...

Happy Corner Hospitality Group

Sous Chef

Aventura, FL · On-site

$65K - $75K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Motek Florida

Sous Chef

Miami, FL

$65K - $85K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Happy Corner Hospitality

Sous Chef

Miami, FL · On-site

$65K - $85K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Motek Florida

Sous Chef

Aventura, FL

$65K - $75K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Happy Corner Hospitality

Sous Chef

Aventura, FL · On-site

$65K - $75K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Happy Corner Hospitality Group

Sous Chef

Miami, FL · On-site

$65K - $85K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

Motek Florida

Sous Chef

Miami, FL · On-site

$65K - $85K/yr

As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...

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Chef In Training information

See Miami, 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 Miami, FL is $23.55, according to ZipRecruiter salary data. Most workers in this role earn between $16.11 and $29.66 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 Miami, FL?

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

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

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

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

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

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Miami, FL as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 12% Part Time, and 1% Contract. Highlights an 86% Physical, 1% Hybrid, and 13% Remote job distribution, with an average salary of $48,994 per year, or $23.6 per hour.

Sous Chef

American Social - Fort Lauderdale

Fort Lauderdale, FL • On-site

$55K - $65K/yr

Full-time

Re-posted 15 days ago

Job description

Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.
RESPONSIBILITIES:
Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks
Partners with the Executive Chef, GM, FOH Managers on training and educating all team members
Ensures 100% recipes adherence by all team members
Holds team accountability to policies and procures set forth by American Social
Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization
Leads the implementation of a HACCP plan and ensures all team member follow as well
Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef
Assists Executive Chef in running food cost to goal
Manages controllable costs to goal
Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems
Performs accurate inventories and clearly communicates food cost to issues to all team members
Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift
Holds team members to the proper Image and Appearance Guidelines including proper hygiene
ABILITY TO:
Be adaptable to a changing environment
Clearly communicate to all levels of the organizations
Manage team of up to 75 people
Hold 1 on 1's and communicate areas of opportunity and development
Bring creative ideas to build sales and overall brand improvement
Work in an organized manner
Multi-task and have a great sense of urgency with changing priorities
Work independently as well as in a team environment
Ability to work under pressure and meet deadlines
Follow Company Budgets and established goals
Maintain a professional and polished appearance
Able to work in a fast pace environment
Prioritizes projects and solicitates direction when necessary
Work nights and weekends
Work 12+ hours shifts as necessary
EDUCATION AND SKILLS:
3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant
Strong communication and leadership skills
Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)
Advanced organizational skills
Bilingual is a plus
Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.)
Serv Safe Certified
Strong knowledge of proper food handling and sanitation standards
Proficiency in Microsoft Office

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