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Chef Train Jobs in Michigan (NOW HIRING)

Sava's

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Train, coach, and develop kitchen employees through consistent feedback and hands-on leadership ... Collaborate with the Chef team on specials, menu changes, and the rollout of fresh, relevant dishes.

Sava's Restaurant

Sous Chef

Ann Arbor, MI · On-site

$60K - $69K/yr

Train, coach, and develop kitchen employees through consistent feedback and hands-on leadership ... Collaborate with the Chef team on specials, menu changes, and the rollout of fresh, relevant dishes.

Sava's

Sous Chef

Ann Arbor, MI

$60K - $69K/yr

Train, coach, and develop kitchen employees through consistent feedback and hands-on leadership ... Collaborate with the Chef team on specials, menu changes, and the rollout of fresh, relevant dishes.

Sava's

Sous Chef

Ann Arbor, MI

$60K - $69K/yr

Train, coach, and develop kitchen employees through consistent feedback and hands-on leadership ... Collaborate with the Chef team on specials, menu changes, and the rollout of fresh, relevant dishes.

Lockwood Management Llc

Chef Manager

Hartland Township, MI · On-site

$60 - $80/hr

Chef Manager Full Time Hartland, MI, US 3 days ago Requisition ID: 1875 Position Description Chef ... Direct, train and counsel associates when necessary. * Knowledge and participation in fire safety ...

Holiday Market

Pastry Chef

Royal Oak, MI · On-site

$21/hr

... Train, motivate & mentor team -Develop/select creative, cost-effective packaging -Build sales and ... chef management -Be strong in creating and baking pastries, pies, muffins, quick breads ...

Independence Village

Executive Chef

Oxford, MI · On-site

$64K - $88K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Independence Village

Executive Chef

Grand Blanc, MI · On-site

$61K - $84K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Independence Village

Executive Chef

Grand Blanc, MI · On-site

$61K - $84K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Independence Village

Executive Chef

Oxford, MI · On-site

$64K - $88K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Independence Village

Executive Chef

Hudson, MI · On-site

$66K - $91K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Independence Village

Executive Chef

New Hudson, MI · On-site

$72K - $99K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. * Develop Sous Chef and Lead Cook to take on additional leadership and management duties.

Continental Services

Executive Chef

Auburn Hills, MI · On-site

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball ... Recruit, train, mentor, and evaluate kitchen staff to build a cohesive, motivated, and high ...

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Chef Train information

What is a chef train?

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.

What are the key skills and qualifications needed to thrive as a chef train?

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 some typical challenges a chef train 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 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.

How can I train as a chef?

To train as a chef, individuals typically complete culinary education through vocational schools, community colleges, or culinary institutes, gaining skills in cooking techniques, food safety, and kitchen management. Many aspiring chefs also gain experience through apprenticeships, internships, or entry-level positions in restaurants to develop practical skills. Certification programs like ServSafe can enhance food safety knowledge and job prospects.

What are popular job titles related to Chef Train jobs in Michigan?

For Chef Train jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Chef Train jobs in Michigan look for?

The top searched job categories for Chef Train jobs in Michigan are:

What cities in Michigan are hiring for Chef Train jobs?

Cities in Michigan with the most Chef Train job openings:

Chef Train jobs near you

Sous Chef

Sava's

Ann Arbor, MI • On-site

$60K - $69K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 11 days ago

Key responsibilities

  • Lead and support the back-of-house team in food preparation, quality, and presentation standards.

  • Conduct line checks and ensure cleanliness, safety, and sanitation protocols are maintained.

  • Train, coach, and develop kitchen staff while supporting hiring, scheduling, and performance management.

Job description

Description:

Bring your passion for food and leadership to Ann Arbor's most victorious restaurant!


Sava’s is seeking an experienced, dedicated Sous Chef to help lead our back-of-house team. In this role, you will work closely with the Chef team to uphold our standards for food quality, consistency, cleanliness, safety, and hospitality.


The right person is a hands-on leader who takes pride in developing others, maintaining an organized and efficient kitchen, and holding themselves and their team accountable. You’ll play an important role in protecting our culture while helping the kitchen continue to grow and evolve.


What You’ll Do:

  • Lead by example and actively support our line cook and prep cook teams.
  • Uphold high standards of professionalism, preparation, presentation, and execution.
  • Ensure recipes, production methods, and plating standards are clearly communicated and consistently followed.
  • Conduct detailed line checks before each service to confirm quality, organization, and readiness.
  • Train, coach, and develop kitchen employees through consistent feedback and hands-on leadership.
  • Support hiring, onboarding, scheduling, and performance management for the back-of-house team.
  • Help create efficient schedules and services while managing food and labor costs responsibly.
  • Collaborate with the Chef team on specials, menu changes, and the rollout of fresh, relevant dishes.
  • Maintain the highest standards of cleanliness, sanitation, food safety, and workplace safety.
  • Build a culture of accountability, teamwork, respect, and shared commitment to excellence.
  • Respond calmly and effectively to the demands of a fast-paced, high-volume kitchen.
  • Hold yourself and the team accountable without compromising our standards.

Why Work with Us?

  • Paid Time Off to recharge and enjoy time away from work.
  • Paid Sick Time 
  • Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy.
  • Company Sponsored Short Term Disability to take care of yourself if needed
  • Life Insurance for peace of mind.
  • 401k with Employer Match to plan for your future.
  • Company Sponsored Parking Pass 
Requirements:
  • Demonstrates reliability, consistency, and strong personal accountability in daily operations.
  • Supports the Executive Chef and Executive Sous Chef by executing systems, standards, and priorities with precision.
  • Leads by example on the line and in prep, modeling professionalism, focus, and work ethic.
  • Shows strong attention to detail in food quality, presentation, and station organization.
  • Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team.
  • Communicates clearly and respectfully with BoH, FoH, and leadership partners.
  • Adapts quickly to changing service demands and maintains composure under pressure.
  • Balances learning and growth with consistent execution and operational discipline.

Physical Requirements

  • Stand and walk for extended periods, often for the duration of a full shift.
  • Lift, carry, and move up to 50 pounds occasionally and 25 pounds frequently.
  • Bend, stoop, kneel, crouch, reach, and perform repetitive kitchen motions such as chopping, slicing, stirring, and plating.
  • Safely operate kitchen equipment, including ovens, grills, fryers, knives, and food-preparation equipment.
  • Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday availability as required by restaurant operations.