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Chef In Training Jobs in Minneapolis, MN (NOW HIRING)

Demi

Sous Chef

Minneapolis, MN

$68K - $78K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Supporting the Chef de Cuisine in the daily operation of the kitchen and leading service in their absence. * Mentoring, coaching, and developing Chefs de Partie through daily training, feedback, and ...

Elior North America

Traveling Chef Manager

Minneapolis, MN · On-site

$60K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Training and onboarding * Performance coaching * Accountability to standards * Step in as the acting Food Service Manager/Chef Manager when needed Standards, Compliance & Financial Performance Ensure ...

Elior North America

Traveling Chef Manager

Minneapolis, MN · On-site

$60K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Training and onboarding * Performance coaching * Accountability to standards * Step in as the acting Food Service Manager/Chef Manager when needed Standards, Compliance & Financial Performance Ensure ...

Ebenezer

Float Chef

Edina, MN

$29/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Job Overview Ebenezer Senior Care & Living is looking for a Float Chef to join our corporate ... in state of MN. * Technical Training or associate degree - Food Service * One to three years of ...

Ebenezer

Float Chef

Edina, MN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Job Overview Ebenezer Senior Care & Living is looking for a Float Chef to join our corporate ... in state of MN. * Technical Training or associate degree - Food Service * One to three years of ...

OTG Exp

Sous Chef

Saint Paul, MN · On-site

$50K - $68K/yr

The Sous Chef plays a starring role in keeping our kitchens running smoothly and our food tasting amazing! You'll be hands-on-cooking, leading, training, and mentoring our Line Cooks while helping to ...

otg

Sous Chef

Mendota, MN · On-site

$50K - $68K/yr

The Sous Chef plays a starring role in keeping our kitchens running smoothly and our food tasting amazing! You'll be hands-on--cooking, leading, training, and mentoring our Line Cooks while helping ...

otg

Sous Chef

Mendota, MN

$50K - $68K/yr

The Sous Chef plays a starring role in keeping our kitchens running smoothly and our food tasting amazing! You'll be hands-on--cooking, leading, training, and mentoring our Line Cooks while helping ...

ROSALIA LLC

Sous Chef - Rosalia NE

Minneapolis, MN

$50K - $70K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Chef de Cuisine Salary Range: $50,000 - $70,000 per year This role reports to the Chef de Cuisine ... training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes ...

MINARI

Sous Chef - Minari

Minneapolis, MN · On-site

$60K - $70K/yr

  • Medical

  • Dental

  • Vision

The Sous Chef is responsible for managing the culinary program, systems, routines and standard ... training of all BOH staff membersFacilitate in the moment coaching and corrections when mistakes ...

PORZANA

Sous Chef - Porzana

Minneapolis, MN

$60K - $75K/yr

  • Medical

  • Dental

  • Vision

The Sous Chef is responsible for managing the culinary program, systems, routines and standard ... training of all BOH staff membersFacilitate in the moment coaching and corrections when mistakes ...

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All JobsChef In Training JobsChef In Training Jobs in Minneapolis, MN

Chef In Training information

See Minneapolis, MN salary details

$10

$25

$46

How much do chef in training jobs pay per hour?

As of Aug 15, 2026, the average hourly pay for chef in training in Minneapolis, MN is $25.71, according to ZipRecruiter salary data. Most workers in this role earn between $17.55 and $32.36 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 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.

Is 25 too late to become a chef in training?

There is no age limit to becoming a chef in training, as many culinary programs and kitchens welcome individuals of various ages. Starting at 25 can be advantageous, as you may bring maturity, life experience, and a strong work ethic that are valuable in culinary environments. Success depends on dedication, skill development, and gaining practical experience through internships or apprenticeships.

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 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.

What are popular job titles related to Chef In Training jobs in Minneapolis, MN?

For Chef In Training jobs in Minneapolis, MN, the most frequently searched job titles are:

What job categories do people searching Chef In Training jobs in Minneapolis, MN look for?

The top searched job categories for Chef In Training jobs in Minneapolis, MN are:

Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Minneapolis, MN as of August 2026, with employment types broken down into 86% Full Time, and 14% Part Time. Highlights an 100% In-person job distribution, with an average salary of $53,469 per year, or $25.7 per hour.

Sous Chef

Demi

Minneapolis, MN

$68K - $78K/yr

Full-time

Medical, Dental, Life, Retirement, PTO

Posted 5 days ago

Job description

Join one of the Midwest's most celebrated culinary teams.

At Demi, every service is an opportunity to create something extraordinary. Founded in 2019 by James Beard Award-winning Chef Gavin Kaysen, Demi continues to earn recognition for its relentless pursuit of excellence, thoughtful hospitality, and refined, ingredient-driven cuisine.

We are seeking an exceptional Sous Chef to join the culinary leadership team of Minnesota's only Relais & Châteaux restaurant. This is an opportunity for a culinary professional who is passionate about excellence, thrives in a high-performance kitchen, and is committed to mentoring others while continuing to grow their own craft.

What You’ll Do

As Sous Chef, you'll provide hands-on leadership throughout every stage of service and kitchen operations. Your responsibilities include:

  • Supporting the Chef de Cuisine in the daily operation of the kitchen and leading service in their absence.
  • Mentoring, coaching, and developing Chefs de Partie through daily training, feedback, and accountability.
  • Upholding the highest standards of food quality, consistency, technique, and presentation.
  • Overseeing daily preparation, station readiness, product receiving, and kitchen organization.
  • Collaborating with the Executive Chef and Chef de Cuisine on menu development, recipe execution, and seasonal offerings.
  • Assisting with ordering, inventory, vendor relationships, and product quality.
  • Ensuring compliance with all food safety, sanitation, and Department of Health standards.
  • Maintaining a kitchen culture rooted in professionalism, respect, precision, urgency, and teamwork.
  • Supporting staffing and operational needs while helping ensure every service runs seamlessly.

What We’re Looking For

  • Experience in fine dining or tasting menu environments.
  • A passion for mentorship and developing high-performing teams.
  • Exceptional attention to detail and organizational skills.
  • The ability to remain composed and decisive during service.
  • A commitment to continuous learning and constant improvement.
  • Professionalism, integrity, and accountability in everything you do.

Demi is open Wednesday through Sunday.

Benefits and Compensation
  • Paid time off is accrued at a rate of 1 hour per 30 hours worked and is available for use as soon as it is accrued.
  • Employer-subsidized health, dental, accident, life, and short term disability insurance plans are available after 90 days of employment.
  • A 401(k) retirement plan with company matching is available after one year and 1,000 hours worked.
  • Free and unlimited access to Employee Assistance Program (EAP) services.
  • Discounted employee dining at sister restaurant Spoon and Stable.

Demi is a member of Relais & Châteaux, an association of 580 unique hotels and restaurants throughout the world with a dedication to creating joyful guest experiences and offering exceptional levels of service. Demi was the only independent restaurant selected for the association in 2024 and the only member in Minnesota.

Soigné Hospitality Group was created by Chef Gavin Kaysen, chef and owner of Spoon and Stable, Demi, Bellecour, and KZ Provisioning. We believe that taking care of employees is the best way to take care of our guests. With that in mind, we work hard to create work environments that are inspirational and exciting and offer opportunities for professional development throughout the duration of every team member’s tenure. Last but certainly not least, we are an equal opportunity employer and prohibit discrimination and harassment of any kind based on age, race, gender, sexual orientation, religion, national origin, disability, or any other consideration made unlawful by federal, state, or local laws. More detail about Demi part of Soigné Hospitality Group, please visit https://culinaryagents.com/entities/163112-Demi