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Chef In Training Jobs in Spokane, WA (NOW HIRING)

Twigs Bistro and Martini Bar

Cook

Spokane, WA · On-site

$14.25 - $19/hr

Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of ... Must have food safety and sanitation training that meet the Regional Health District standards.

Twigs Bistro and Martini Bar

Cook

Spokane, WA · On-site

$14.25 - $19.25/hr

Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of ... Must have food safety and sanitation training that meet the Regional Health District standards.

Twigs Bistro and Martini Bar

Cook

Spokane Valley, WA · On-site

$14.25 - $19/hr

Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of ... Must have food safety and sanitation training that meet the Regional Health District standards.

QOL Restaurant Group Inc

Cook

Spokane Valley, WA

$14.25 - $19/hr

Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of ... Must have food safety and sanitation training that meet the Regional Health District standards.

Kalispel

Masselow's - Cook I

Airway Heights, WA · On-site

$14 - $19/hr

Assists Sous Chef in preparing specialty dishes. * Rotates food products daily ensuring the highest ... One-year related experience and/or training; or equivalent combination of education and experience.

Sodexo

Culinary Supervisor

Spokane, WA · On-site

$22 - $26/hr

... Chefs and Executive Chefs in executing production plans and service requirements. This role ... Support onboarding and on-the-job training of culinary team members. * Ability to reach, bend ...

Sodexo

Culinary Supervisor

Spokane, WA · On-site

$22 - $26/hr

... Chefs and Executive Chefs in executing production plans and service requirements. This role ... Support onboarding and on-the-job training of culinary team members. * Ability to reach, bend ...

Sodexo

Culinary Supervisor

Spokane, WA

$22 - $26/hr

... Chefs and Executive Chefs in executing production plans and service requirements. This role ... Support onboarding and on-the-job training of culinary team members. * Ability to reach, bend ...

P.F. Chang's

Line Cook

Spokane, WA · On-site

$19.50 - $23.50/hr

Paid on the job training * Opportunities for advancement - we promote from within * Discounted ... Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly ...

PF Changs

Line Cook

Spokane, WA · On-site

$19.50 - $23.50/hr

Paid on the job training * Opportunities for advancement - we promote from within * Discounted ... Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly ...

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All JobsChef In Training JobsChef In Training Jobs in Spokane, WA

Chef In Training information

See Spokane, WA salary details

$10

$24

$45

How much do chef in training jobs pay per hour?

As of Aug 9, 2026, the average hourly pay for chef in training in Spokane, WA is $24.90, according to ZipRecruiter salary data. Most workers in this role earn between $17.02 and $31.35 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 Spokane, WA? For Chef In Training jobs in Spokane, WA, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Spokane, WA look for? The top searched job categories for Chef In Training jobs in Spokane, WA are:
What cities near Spokane, WA are hiring for Chef In Training jobs? Cities near Spokane, WA with the most Chef In Training job openings:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Spokane, WA as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 91% Physical, 1% Hybrid, and 8% Remote job distribution, with an average salary of $51,795 per year, or $24.9 per hour.

Cook

Twigs Bistro and Martini Bar

Spokane, WA • On-site

$14.25 - $19/hr

Part-time

Re-posted 11 days ago

Job description

Job Type
Part-time
Description
Job Title: Cook
Reports to: Executive Chef, Sous Chef, Supervisors
FLSA Status: Hourly Variable - Non-Exempt
Job Summary:
  • Must be in good physical condition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment. Must be able to lift 50 lbs. On a regular basis. Must demonstrate proper safe lifting techniques at all times.
  • Must set high standards in areas of professional appearance, demonstrate self-confidence, enthusiasm, and energy using leadership by example. Must manage adhere to all Twigs policies.
  • Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of equipment, Chemicals, Knives, Cooking procedures, food storage, food safety, and sanitation.
  • Must demonstrate a communication style that is firm but fair when dealing with team members, quick to solve guest problems in a friendly manor, consistently calm and helpful when communicating with service staff.

Daily Responsibilities:
  • Must follow all plating and presentations with all appropriate garnishes and components.
  • Arrange knives safely, away from cutting board
  • Keep work area free of clutter
  • Gather utensils and equipment for station.
  • Finish prep list from morning.
  • Must ensure that the fryer, broiler, griddle, salamander, oven, and steam table are on and up to temp for appropriate business levels
  • Make sure dinner breakdown is completely put away and proper.
  • Assist other areas as needed or when directed to do so. WE ARE A TEAM.
  • Maintain cleanliness, orderliness and safety standards during shift.
  • Wipe down and sanitize work area.
  • Turn off equipment at the end of your shift
  • Ensure that all food is properly covered and put away.
  • Check with Chef or supervisor before leaving.
  • Remember to punch out! In uniform! Daily!

Essential Requirements
  • Must be able to read, speak and communicate in English.
  • Must be willing to work weekends, holidays, overtime or whenever our business levels dictate.
  • Must have culinary experience.
  • Must have good follow through.
  • Must share the vision and support of the Twigs' management team.
  • Must be able to cook fast enough to keep up with the pace of service.
  • Must have knowledge of the health and sanitation standards set by RHD.
  • Must have food safety and sanitation training that meet the Regional Health District standards.
  • Must be effective in daily organization, planning, and time management.
  • Must be calm and organized when busy and willing to work as part of a team.

Personality Expectations:
  • Must possess a positive, enthusiastic attitude.
  • Must have excellent listening skills.
  • Must be good at problem solving.
  • Must share the vision of success, change, and continued improvement that will make our restaurant successful.
  • Must be detailed orientated.
  • Must be able to multi-task.
  • Must be able to take constructive criticism.

Communication Expectations:
  • Let management know of any product that needs to be ordered or utilized.
  • Communicate any problems, concerns, opportunities, or frustrations to management (don't let problems fester) as soon as possible.
  • Communicate with service staff on any items on the menu that we are low on or out of.
  • Communicate any schedule requests in advance.
  • Communicate with service team to ensure food goes to our guests... hot and prepared properly.
  • Must be a leader and problem solver in the kitchen. Must communicate in a harmonious, positive manner with all kitchen and service members.
  • Must display a sense of urgency when dealing with Guest problems.

Sanitation and Safety Expectations:
  • Will adhere to all rules, laws, and regulations as issued and mandated by the Regional Health District.
  • Will manage food storage, "first in first out" to ensure highest quality of food at all times.
  • Will wear a chefs hat any time they are on the front line or when on a buffet
  • Will ensure that sanitizer buckets are being used and are changed as is necessary.
  • Will ensure that gloves are worn when cooks are handling raw meats, and when they are handling foods, which will not be cooked before being served.
  • Will work with kitchen team to prevent cross contamination on cutting boards and in food storage areas on the line.
  • Will report all safety violations and concerns to management.
  • Will immediately report any type of accident to management.
  • Know where the MSDS book is located and where all emergency exits are located

Standards of Food Production:
  • Food Quality
  • Presentation appealing
  • Temperature proper - Hot food hot - Cold food cold
  • Foods fresh with high quality ingredients
  • Food flavorful and well-balanced
  • Portion appropriate and consistent
  • Good perceived value
  • Prepared as requested
  • Hot food is a priority to get to the guest
  • Food needs to have the WOW factor - Exceeds our guest's expectations
  • Consistently use accurate presentations, standardized recipes and portion control tools, using menu analysis as a guide
  • Timing Standards
  • Lunch 10 Minutes
  • Dinner:
  • App 8 Minutes
  • Entrée 16 Minutes
  • Dessert 4 Minutes

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