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Chef In Training Jobs in Portland, OR (NOW HIRING)

Mary's Woods

Sous Chef

Lake Oswego, OR · On-site

$52K - $70K/yr

As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of ... Attends and participates in orientation, training, educational activities and in-services as ...

Mary's Woods at Marylhurst Inc

Sous Chef

Lake Oswego, OR

$52K - $70K/yr

As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of ... Attends and participates in orientation, training, educational activities and in‐services as ...

Amaro's Table

Executive Chef

Vancouver, WA · On-site

$85K - $100K/yr

Training & development * Vision insurance Now hiring an Executive Chef Amaro's Table Hazel Dell ... At NW Hospitality Group, were building restaurants that last, by investing in good people and doing ...

Amaro's Table

Sous Chef

Vancouver, WA · On-site

$80K - $85K/yr

Training & development * Vision insurance Sous Chef Amaros Table (East Vancouver) About NW Hospitality Group Were a locally owned restaurant group based in Southwest Washington with three core ...

Compass Group

Sous Chef

Portland, OR · On-site

$53K - $71K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of ...

Compass Group

Sous Chef

Portland, OR · On-site

$53K - $71K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of ...

Compass Group

Sous Chef

Portland, OR · On-site

$53K - $71K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of ...

Bon Appetit

Sous Chef

Portland, OR · On-site

$53K - $71K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of ...

Benihana - Beaverton

Teppan Chef

Beaverton, OR

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to ... We offer a 5-week paid training course. * Fun working environment: You will work in a a caring ...

Benihana - Beaverton

Teppan Chef

Beaverton, OR · On-site

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to ... We offer a 5-week paid training course. * Fun working environment: You will work in a a caring ...

GENUINE FOODS

Sous Chef (8297)

Portland, OR · On-site

$30 - $33/hr

Experience in leading teams with varying culinary skill levels and interest. * Commitment to continuous learning and on-going training. * Demonstrated organizational and superior attention to detail ...

New

Benihana

Teppan Chef

Beaverton, OR · On-site

$18/hr

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to ... We offer a 5-week paid training course. * Fun working environment: You will work in a a caring ...

Genuine Foods

Sous Chef (8297)

Portland, OR · On-site

$30 - $33/hr

Experience in leading teams with varying culinary skill levels and interest. * Commitment to continuous learning and on-going training. * Demonstrated organizational and superior attention to detail ...

New

Benihana - Beaverton

Teppan Chef

Beaverton, OR

$18/hr

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to ... We offer a 5-week paid training course. * Fun working environment: You will work in a a caring ...

Market of Choice

Market of Choice - Chef

Portland, OR · On-site

$19 - $28/hr

Assisting Kitchen Manager in daily activities and supervising salad, soup and other cases ... Training and evaluating employees (as needed) * Maintaining positive relationships with customers ...

Solista Newberg by Cogir

Executive Chef

Newberg, OR · On-site

$30 - $32/hr

Join us in our mission to enrich the lives of our residents while building a meaningful and ... The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training ...

Chefs' Warehouse

Night Picker

Portland, OR · On-site

$17 - $20.50/hr

Sorts and stores perishable goods in refrigerated rooms. Fills requisitions, work orders, or ... Employee Stock Purchase Plan The Chefs' Warehouse is an Equal Opportunity Employer that does not ...

Bon Appetit

Sous Chef University Portland

Portland, OR · On-site

$53K - $71K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... The Sous Chef I plays a key leadership role by motivating, training, developing, and directing back ...

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Chef In Training information

See Portland, OR salary details

$10

$26

$47

How much do chef in training jobs pay per hour?

As of Jul 14, 2026, the average hourly pay for chef in training in Portland, OR is $26.12, according to ZipRecruiter salary data. Most workers in this role earn between $17.84 and $32.88 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.

How much does a trainee chef earn?

A trainee chef typically earns between minimum wage and $15 per hour, depending on the location, establishment, and level of experience. Compensation often increases with skill development, certifications, and on-the-job training hours.

What is a chef in training called?

A chef in training is often referred to as a culinary apprentice or trainee. This stage involves learning cooking techniques, kitchen skills, and gaining hands-on experience under supervision, often as part of culinary education or apprenticeship programs.

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.

Is 35 too late to become a chef?

There is no age limit to becoming a chef in training, and many successful chefs start their culinary careers later in life. Gaining skills through culinary schools or apprenticeships can be done at any age, and experience can be an asset in the kitchen environment.

How to become a trainee chef?

To become a trainee chef, you typically need to complete a culinary training program or apprenticeship, which provides hands-on experience in a professional kitchen. Developing basic cooking skills, understanding food safety standards, and gaining experience through entry-level kitchen roles can also help you progress toward a chef in training position.
What are popular job titles related to Chef In Training jobs in Portland, OR? For Chef In Training jobs in Portland, OR, the most frequently searched job titles are:
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What cities near Portland, OR are hiring for Chef In Training jobs? Cities near Portland, OR with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Portland, OR as of July 2026, with employment types broken down into 76% Full Time, 23% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $54,324 per year, or $26.1 per hour.
Sous Chef

Sous Chef

Mary's Woods

Lake Oswego, OR • On-site

$52K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted yesterday

Job description

Mary's Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands-on, lead-by-example management style to assist with overseeing our kitchen operations. As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of palatable and proper-portioned food for all residents, guests, and staff in accordance with dietary spreadsheets and production sheets/menus, standardized recipes, preparation methods, portion control, time schedules and sanitary standards as well as serving procedures. You will support Mary's Woods culinary vision of scratch-made, farm-to-table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients.
Mary's Woods is a non-profit senior living community founded in 2001. We offer independent living, assisted living, memory care and residential care in a park-like setting on 40 acres in Lake Oswego. We pride ourselves on our rich heritage, spirit of caring and welcoming culture. We are seeking passionate team members to join us in fulfilling our mission and values.
Below are some of the core responsibilities, experience and skills needed to be successful:
  • Assist Chef de Cuisine in purchasing, receiving, and storing all products for daily menu.
  • Keep storage areas organized and properly rotated. Ensure that production staff has the right items for production and are following production protocols (recipes and temperature logs).
  • Conduct daily meetings with staff for daily production requirements and to provide the resources they need to successfully complete their tasks. Assisting staff when needed to meet production timelines. Taste product often to ensure quality control.
  • Direct oversight of production and quality control in daily operations. Able to make decisions based on established guidelines, in the absence of Chef de Cuisine, to ensure consistency.
  • Create and maintain flow of goods and product rotation, labeling and dating and utilizing product to reduce waste
  • Reports food needs to the Chef de Cuisine in writing. Checks closely with the other dining staff regarding special problems or needs.
  • Lead by example to bring up the level of performance of all staff, establish a sense of pride in well done work.
  • Meet frequently with Chef de Cuisine to review and discuss operations.
  • In absence of Chef de Cuisine, assume the role of leader and work in tandem with other Sous Chef to keep the kitchen working at peak performance
  • Resolve operational/ environmental problems or grievances through the chain of command starting with the immediate supervisor and then if not solved or not satisfied with results then you can ask for a meeting with the immediate supervisor and their supervisor.
  • Oversee opening or closing duties as needed, double check the previous shifts opening/closing duties, and report anything not completed to the Chef de Cuisine.
  • Ensure DMO's are fulfilling their job duties of temperature logs, pressure logs, and large cleaning tasks in addition to their regular duties
  • Responsible for relaying attendance issues to Chef de Cuisine. Maintain kitchen to be highly efficient and operational at all times.
  • Demonstrates ability to do simple math calculations needed in recipe and production requirements.
  • Demonstrates ability to follow diet instructions and menus, knowledge of basic methods of preparing food in quantities, and
    familiar with seasoning requirements.
  • Demonstrates general knowledge of routine special diets or where to find needed information.
  • Demonstrates ability to operate kitchen equipment and use utensils to their greatest advantage.
  • Attends and participates in orientation, training, educational activities and in-services as required.
  • Maintains daily high standards of sanitation and housekeeping required by Mary's Woods, OSHA, State, and Federal guidelines.
  • Maintains high standards of sanitation and housekeeping by completing the special cleaning tasks as outlined on the sanitation
    checklist.
  • Create an environment that acknowledges, encourages and celebrates differences
  • Seek opportunities to gain experience working and collaborating in diverse, multicultural, and inclusive settings with a willingness to change for continual improvement

Education and Experience Required:
  • Education and or experience equivalent to the completion of a high school diploma or GED
  • Minimum 3 years of experience as a cook in a quality food services operation
  • 2 years of culinary management experience preferred
  • Culinary school degree or college degree with emphasis on food service preferred
  • Must possess a current Food Handlers card

Employee Benefits:
  • Free Employee TriMet Pass
  • Medical, Dental, Vision, Life, Disability and Flexible Spending Account first of the month after hire (working 30+ hours per week)
  • Employee Assistance Program
  • 403b with match
  • Paid Time Off & Holidays
  • Tuition Assistance Program
  • Access to Fitness Center & Pool
  • Complimentary Food Item per Shift

The starting wage depends on experience, certification and education. This is a full-time, exempt position and will include working weekends and holidays.
Schedule: Friday - Tuesday 12:00 PM - 8:30 PM
Working at Mary's Woods in any capacity means you're supporting an organization with a mission rooted in the core values of respect, compassion, excellence, stewardship and justice. We are committed to hospitality in every sense of the word -- priding ourselves on providing exceptional care to residents, opportunities for our employees and neighborliness to our surrounding community. You're encouraged to apply today if these principles resonate with you!
If you experience any challenges with the application process, please contact Mary's Woods HR Department at MWHR@maryswoods.org
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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