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Chef Train Jobs in Florida (NOW HIRING)

Biltmore Hotel

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

Have the ability to train new cooks, as well as mentor existing staff, on all stations. * Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed ...

Biltmore Hotel Limited

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

Have the ability to train new cooks, as well as mentor existing staff, on all stations. * Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed ...

Biltmore Hotel Limited

Chef dePartie

Miami, FL · On-site

$47K - $64K/yr

Have the ability to train new cooks, as well as mentor existing staff, on all stations. * Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed ...

Shunk Gulley

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Chef / Sous Chef Reports To: Executive Chef / General Manager Location: Gallions / Shunk Gulley ... Supervise, train, mentor, and motivate kitchen staff to uphold company standards. * Lead by example ...

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Gallion's

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Chef / Sous Chef Reports To: Executive Chef / General Manager Location: Gallions / Shunk Gulley ... Supervise, train, mentor, and motivate kitchen staff to uphold company standards. * Lead by example ...

Key Biscayne Yacht Club Inc

Sous Chef

Miami, FL · On-site

$75K - $85K/yr

Sous Chef Department: Food and Beverage Reports to: Executive Chef/Executive Sous Chef Statement of ... Train staff on the impact of portion control * Be proficient in every station. Expedite during ...

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Alder and Oak - Jax Beach

Sous Chef

Jacksonville Beach, FL · On-site

$44K - $60K/yr

The Sous Chef is responsible for supervising kitchen staff, maintaining culinary standards ... Supervise and train line cooks, prep cooks, and kitchen staff. Ensure consistent food quality ...

Culinaire Staffing

Sous Chef

Jacksonville, FL · On-site

$75K/yr

Train, mentor, and inspire our back-of-house team. Foster a positive, collaborative kitchen culture while driving accountability. * Kitchen Operations: Oversee daily prep, line checks, inventory ...

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Fortu Restaurant

Sous Chef

Saint Petersburg, FL

$47K - $63K/yr

Lead, train, schedule, and motivate kitchen staff; assist with hiring and ongoing development of the culinary team. * Assume full responsibility for the kitchen in the Executive Chef's absence.

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Alder and Oak - Brooklyn

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

Sous Chef | Alder & Oak Location: The HUB Brooklyn (Jacksonville, FL) Status: Full-Time / Part-Time ... Be able to train, foster, and hold the BOH team accountable. Cooking: Execute menu items to order ...

Crestview Management, LLC

Sous Chef

Orlando, FL

$45K - $61K/yr

Supervise and train kitchen staff to maintain high standards of food quality and presentation ... Qualifications * Proven experience as a Sous Chef or similar role in a high-volume kitchen.

Columbia Sussex

Sous Chef

Orlando, FL · On-site

$45K - $61K/yr

Supervise and train kitchen staff to maintain high standards of food quality and presentation ... Qualifications * Proven experience as a Sous Chef or similar role in a high-volume kitchen.

Tavistock Restaurant Collection

Sous Chef

Orlando, FL · On-site

$43K - $59K/yr

Coach and train Team Members by observing, providing feedback, modeling specific tasks or ... Assume Chef's duties in the absence of the Executive Chef. Requirements SKILLS & ABILITIES ...

Ocean Reef Club

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

Sous Chef Department: Culinary Reports to: Sous Chef FLSA: Exempt Summary: To participate ... To train, coach, supervise and assist all culinary and steward staff in their daily work and ...

Ocean Reef Club

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

Sous Chef Department: Culinary Reports to: Sous Chef FLSA: Exempt Summary: To participate ... To train, coach, supervise and assist all culinary and steward staff in their daily work and ...

Tavistock Restaurant Collection

Sous Chef

Orlando, FL

$43K - $59K/yr

Coach and train Team Members by observing, providing feedback, modeling specific tasks or ... Assume Chef's duties in the absence of the Executive Chef. Requirements SKILLS & ABILITIES ...

Tavistock Restaurant Collection

Sous Chef

Boca Raton, FL

$47K - $63K/yr

Train, coach, and mentor cooks; model standards and hold the team accountable to performance ... Schedule & coverage support: Assist the Chef with schedule execution, call-out coverage, and ...

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Chef Train information

How can I train as a chef?

To train as a chef, you can pursue formal education through culinary schools or programs that teach cooking techniques, food safety, and kitchen management. Gaining hands-on experience through apprenticeships or entry-level kitchen jobs is also essential to develop skills and understanding of the culinary industry.

What is the difference between Chef Train vs Line Cook?

AspectChef TrainLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentTraining kitchens, culinary schools, or prep stationsRestaurant kitchen, fast-paced environment
Employer & Industry UsageUsed in culinary training programs and professional kitchensCommon in restaurants and food service establishments
Primary RoleTeaching cooking techniques and skillsPreparing specific dishes on the line

Chef Train roles focus on training aspiring chefs and developing culinary skills, often in educational or professional settings. Line Cooks are responsible for preparing dishes during service in restaurants. While both roles require culinary knowledge, Chef Trains emphasize instruction and skill development, whereas Line Cooks focus on execution and efficiency in the kitchen.

What are some typical challenges a Chef Trainer might face when working with kitchen staff of varying experience levels?

A Chef Trainer often encounters the challenge of adapting teaching methods to suit kitchen staff with different skill sets and learning speeds. Balancing hands-on demonstrations with individual coaching requires patience and strong communication skills. Additionally, maintaining kitchen efficiency while providing thorough training can be demanding, especially during busy service periods. Successful Chef Trainers find ways to motivate and engage all team members, ensuring that training does not disrupt daily operations.

What is the highest paid chef job?

The highest paid chef jobs are typically executive chefs or head chefs in high-end restaurants, luxury hotels, or private estates, with salaries often exceeding $100,000 annually. Specialized roles such as culinary directors or chefs with extensive experience and advanced certifications can earn even higher compensation, especially in major metropolitan areas or exclusive establishments.

What are Chef Train jobs?

Chef Train jobs typically refer to positions involved in training aspiring chefs or culinary students. These roles may include culinary instructors, chef trainers, or mentors who teach cooking techniques, food safety, and kitchen management. Chef trainers work in culinary schools, restaurants, or corporate environments to help develop the skills of new chefs and kitchen staff. Their responsibilities often include designing lesson plans, conducting practical demonstrations, and evaluating student performance. Having extensive culinary experience and strong communication skills are essential for success in this field.

How much do Amtrak chefs get paid?

Amtrak chefs, including those working on trains, typically earn between $15 and $25 per hour, depending on experience and location. Salaries can vary based on seniority, certifications, and the specific train service environment.

What is the highest paying train job?

The highest paying train job is typically that of a locomotive engineer or train conductor with extensive experience and certifications. Senior engineers or those working for freight companies often earn higher salaries, especially with overtime and specialized routes. Management roles in rail operations can also command higher compensation.

What are the key skills and qualifications needed to thrive as a Chef Train, and why are they important?

To thrive as a Chef Train, you need a solid background in culinary techniques, food safety, and kitchen operations, often gained through formal culinary education or apprenticeship. Familiarity with commercial kitchen equipment, recipe management software, and food safety certifications like ServSafe is typically required. Strong leadership, teamwork, and communication skills help you effectively manage kitchen staff and ensure smooth operations. These skills and qualities are vital for maintaining high standards of food quality, safety, and efficiency in a demanding culinary environment.
What are popular job titles related to Chef Train jobs in Florida? For Chef Train jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Chef Train jobs in Florida look for? The top searched job categories for Chef Train jobs in Florida are:
What cities in Florida are hiring for Chef Train jobs? Cities in Florida with the most Chef Train job openings:
Chef Train jobs near you
Infographic showing various Chef Train job openings in Florida as of June 2026, with employment types broken down into 1% As Needed, 94% Full Time, and 5% Part Time. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution.
Chef dePartie

Chef dePartie

Biltmore Hotel

Coral Gables, FL • On-site

$47K - $64K/yr

Full-time

Posted 9 days ago

Job description

Position Summary
The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S).
Responsibilities
  • Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed)
  • Execute all menu and recipe items, for all meal periods, in the assigned kitchen.
  • Fully understand work safety and emergency procedures.
  • Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
  • Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization.
  • Be able to produce all food items used in your assigned kitchen including, but not limited to:
  • Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
  • Competent in fabricating all meat, fish and poultry.
  • Understand the differences and uses of all herbs and types of seasonings.
  • Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces.
  • Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.
  • Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.
  • Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching.
  • Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision.
  • Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef.
  • Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed.
  • Have the ability to assist with holding staff accountable for productivity in the absence of the Chef.
  • Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out.
  • Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Have the ability to train new cooks, as well as mentor existing staff, on all stations.
  • Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs.
  • Maintain expected timelines of orders from the kitchen to the dining room.
  • Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
  • Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
  • Ensure all ambassadors maintain all expected food handling procedures reinforced daily.
  • Consistently maintain camaraderie and professional etiquette with peers at all times.

Requirements
Experience and Education Required
  • Education
  • High School Diploma or equivalent required
  • Experience
  • Minimum of 5 years' experience as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining production and service experience preferred.

Skills Required
  • Must be able to:
  • Speak, read, write and understand the English language.
  • Compute accurate mathematical calculations.
  • Provide legible communication and directions.
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize and organize.
  • Think clearly, remaining calm and resolving problems using sound judgment.
  • Follow directions thoroughly.
  • Understand 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 resort data.
  • Use a computer keyboard and possess basic typing skills.
  • Possess moderate to advanced computer skills.
  • Work in a dynamic and constantly changing environment.
  • Adept to multitasking.

Physical Demands
  • Must be able to:
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds
  • Stand, sit, or walk for an extended period of time or for an entire work shift
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping
  • Use, carry, and operate all necessary office equipment using finger dexterity.
  • Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
  • Visually look at a computer for extended periods of time.
  • Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

Success Criteria
  • Team Player
  • Demonstrates co-operation within the team and with other departments
  • Listens carefully and works well with others
  • Has a positive influence on others in the team and clearly enjoys working with people
  • Guest Focused
  • Anticipates guests' needs and is sensitive to people from all cultures
  • Has a natural, warm smile and a friendly and passionate approach
  • Demonstrates confident, helpful and genuine behavior with internal and external guests
  • Delivers their Best
  • Has energy and sense of urgency for his/her work
  • Resourceful, makes things happen and looks for ways to work more efficiently
  • Always looks their best and acts appropriately (e.g. approaching guests, body language)
  • Composed
  • Able to stay calm under pressure
  • Demonstrates maturity and ability to cope with the unexpected
  • Never lets personal feelings interfere with delivering the highest standards
  • Trustworthy and responsible
  • Excellent records of attendance and punctuality
  • Is reliable and demonstrates the ability to work without supervision
  • Demonstrates a high level of personal integrity, honesty and trust
  • Time Management
  • Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities
  • Makes decisions in a timely manner
  • Listening
  • Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees

Licenses or Certifications
  • Food Handling Certificate

Standard Specifications
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.
The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

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