ZipRecruiter

Log In

1

Chef In Training Jobs in Santa Barbara, CA (NOW HIRING)

Rosewood Hotel Group

[RWSBM] Executive Sous Chef

Montecito, CA · On-site

$72K - $92K/yr

The Executive Sous Chef is responsible for the the day-to-day smooth operation of the kitchen and ... Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ...

Coast Range

Sous Chef

Solvang, CA

$28 - $31/hr

Sous Chef at Coast Range Restaurant (Solvang, CA) Michelin Guide Rated Steak & Seafood restaurant ... Comfortable training, correcting, and holding standards in the moment, without ego or theatrics

Coast Range

Sous Chef

Solvang, CA · On-site

Sous Chef at Coast Range Restaurant (Solvang, CA) Michelin Guide Rated Steak & Seafood restaurant ... Comfortable training, correcting, and holding standards in the moment, without ego or theatrics

Acme Hospitality

Executive Sous Chef

Santa Barbara, CA · On-site

$80K/yr

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are ... training and certifications are preferred. * Proficiency in menu planning software, recipe ...

Acme Ventures LLC

Executive Sous Chef

Santa Barbara, CA · On-site

$80K/yr

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are ... training and certifications are preferred. * Proficiency in menu planning software, recipe ...

Compass Group

SOUS CHEF

Santa Barbara, CA · On-site

$55K - $75K/yr

* We are hiring immediately for a full time SOUS CHEF position. * Location : Westmont College - 955 ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Compass Group

SOUS CHEF (FULL TIME)

Santa Barbara, CA

$55K - $75K/yr

* We are hiring immediately for a full time SOUS CHEF position. * Location : Westmont College - 955 ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Bon Appetit

SOUS CHEF (FULL TIME)

Santa Barbara, CA · On-site

$55K - $75K/yr

* We are hiring immediately for a full time SOUS CHEF position. * Location : Westmont College - 955 ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Compass Group

SOUS CHEF (FULL TIME)

Santa Barbara, CA

$55K - $75K/yr

* We are hiring immediately for a full time SOUS CHEF position. * Location : Westmont College - 955 ... Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and ...

Marriott

Banquet Chef

Santa Barbara, CA · On-site

Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Reviews staffing levels to ensure that guest service, operational needs and financial ...

next page

Showing results 1-20

All JobsChef In Training JobsChef In Training Jobs in Santa Barbara, CA

Chef In Training information

See Santa Barbara, CA salary details

$11

$27

$49

How much do chef in training jobs pay per hour?

As of Jul 29, 2026, the average hourly pay for chef in training in Santa Barbara, CA is $27.40, according to ZipRecruiter salary data. Most workers in this role earn between $18.70 and $34.52 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 Santa Barbara, CA? For Chef In Training jobs in Santa Barbara, CA, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Santa Barbara, CA look for? The top searched job categories for Chef In Training jobs in Santa Barbara, CA are:
What cities near Santa Barbara, CA are hiring for Chef In Training jobs? Cities near Santa Barbara, CA with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Santa Barbara, CA as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $56,997 per year, or $27.4 per hour.

[RWSBM] Executive Sous Chef

Rosewood Hotel Group

Montecito, CA • On-site

$72K - $92K/yr

Full-time

Re-posted 10 days ago

Job description

General Information
Press space or enter keys to toggle section visibility
Country/Region
United States of America
Province/City
Montecito, CA
Hiring Entity
Rosewood Miramar Beach
Department
Food & Beverage - Culinary
Job Type
Full-time Permanent
Job Description
Press space or enter keys to toggle section visibility
We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Executive Sous Chef. The Executive Sous Chef is responsible for the the day-to-day smooth operation of the kitchen and ensures that all quality, cost, and safety standards are met or exceeded. The ESC is also responsible for the daily and seasonal menus, associate management and production planning.
Essential Duties and Responsibilities:
  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Daily walk about of all kitchens to assure equipment is in proper working condition.
  • Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification.
  • Daily briefing with wait associates to discuss food specials and any pertinent information relating to the daily operation of the outlets.
  • Daily briefing with outlet managers and Executive Steward to assure that all daily requirements are addressed.
  • Daily briefing with Sous Chefs to follow up on pending items as well any new business relating to their prospective areas.
  • Daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules.
  • Daily briefing with outlet managers for VIP information and booking information.
  • Supervision of all the sous chefs and their effective cross-training.
  • Reviewing all weekly function event orders with the Executive Chef and organizing the production schedules.
  • The delegation of all and any directives given by the Resident Manager/ Food & Beverage Director or Managing Director pertinent to the safe and efficient operation of the property's F&B operation.
  • Assist the Executive Chef in the development of new menus and implementation of those menus.
  • Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
  • Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
  • Effective management of labor costs in relation to business needs and trends.
  • Control of all variable line items relating to food production budget.
  • Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.
  • Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
  • Address guest concerns/complaints and resolve to complete satisfaction.
  • Participate in all management meetings.
  • Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests.
  • Monitor and review daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs in line with budget and revenues.
  • Monitor quality control, plate presentation, food quality, etc.
  • Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
  • Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
  • Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
  • Observe guest reactions and confer with service associates to ensure guest satisfaction.
  • Promote positive guest relations at all times.
  • Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
  • Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
  • Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
  • Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
  • Develop new menu items, test and write recipes.
  • Assist Catering department with developing special menus for functions; meet with clients as requested.
  • Review sales and food cost daily; resolve any discrepancies with the Controller.
  • Minimize waste and maintain controls to attain forecasted food and labor costs.
  • Ensure that excess items are utilized efficiently.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing associates.
  • Reevaluate positions in the kitchen and make changes wherever necessary.
  • Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
  • Conduct scheduled performance appraisals.
  • Document pertinent information in the log book and follow up on items notated during other shifts.
  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
  • All other duties as required.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills:
  • Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency.
  • Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen.
  • Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
  • Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
  • Ability to lead a team; flexibility with work schedule.
  • Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.

  • Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team.
  • Ability to promote positive work relationships with service personnel and other departments.
  • Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
  • Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
  • Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
  • Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.

Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
  • Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
  • Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:
  • Diploma/Some College or an equivalent combination of education and work-related experience.
  • Must have current and valid ServSafe Manager Food Protection Certification.

Experience:
  • Minimum five years' experience as an Executive Sous Chef or equivalent experience .
  • Hotel operational exposure (i.e. Culinary) is preferred.
  • Experience with a luxury or ultra-luxury property or brand is preferred.

The salary range for this position is $130,000 to $145,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.
About Us
Press space or enter keys to toggle section visibility
Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara's picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life's moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.

Apply