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Chef Train Jobs in Tennessee (NOW HIRING)

TN-Big Orange Grill

Chef

Knoxville, TN · On-site

$70K - $100K/yr

Team Building & Training You hire, train, schedule, and develop cooks. The measure of a chef isn't the food they can produce alone -- it's the cooks they build who can produce it without them. That ...

New

TN-Big Orange Grill

Sous Chef

Knoxville, TN

$65K - $75K/yr

Sous Chef Athenian Hospitality Group -- Knoxville, TN Full-Time, Salaried | $67,000-$75,000/year ... Training & Coaching You train new cooks and develop the ones you have. That means teaching ...

New

Peachtree Hospitality Management

Head Chef

Sewanee, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

A Head Chef creates and maintains a restaurant's menu and identity. From recipe development to ... Hire, train and supervise kitchen personnel * Stay current on restaurant industry trends * Identify ...

Peachtree Hospitality Management

Head Chef

Sewanee, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

A Head Chef creates and maintains a restaurant's menu and identity. From recipe development to ... Hire, train and supervise kitchen personnel * Stay current on restaurant industry trends * Identify ...

Chattanooga Upscale American Restaurant

Be Seen First

Executive Chef

Chattanooga, TN · On-site

$85K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • PTO

Recruit, hire, train, and mentor a talented BOH team (Sous Chefs, Line Cooks, Prep, and Dishwashers). * Positive Environment: Foster a respectful, high-energy kitchen culture focused on professional ...

Ruth's Chris Steak House

Sous Chef

Chattanooga, TN · On-site

$42K - $57K/yr

  • Medical

  • Retirement

  • PTO

... train, and inspire kitchen staff to deliver excellence with every plate. • Oversee daily food ... Previous sous chef experience required Additional Info: We are an equal opportunity employer/ E ...

Ruth's Chris Sizzling Steak Concepts

Sous Chef

Chattanooga, TN · On-site

$42K - $57K/yr

Join Our Team as a Sous Chef at Ruth's Chris Steak House At Ruth's Chris Steak House, we believe in ... Lead, train, and inspire kitchen staff to deliver excellence with every plate.Oversee daily food ...

Alla Vita - Nashville

Sous Chef

Nashville, TN

$64K - $74K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Train, mentor, and support the BOH team * Communicate clearly with leadership and lead calmly during service Who You Are * A career chef with 2-3+ years of Sous Chef experience * Experienced in fine ...

Alla Vita - Nashville

Sous Chef

Nashville, TN

$48K - $65K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Train, mentor, and support the BOH team * Communicate clearly with leadership and lead calmly during service Who You Are * A career chef with 2-3+ years of Sous Chef experience * Experienced in fine ...

ABA

Executive Chef

Nashville, TN · On-site

$70K - $100K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Partner with GM and management team to interview, hire, onboard, train, supervise and develop all ... years of Executive Chef experience in a full-service restaurant * Strong knowledge of sushi ...

ABA

Executive Chef

Nashville, TN · On-site

$70K - $100K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Partner with GM and management team to interview, hire, onboard, train, supervise and develop all ... years of Executive Chef experience in a full-service restaurant * Strong knowledge of sushi ...

Sushi-San

Executive Chef

Nashville, TN

$70K - $100K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Partner with GM and management team to interview, hire, onboard, train, supervise and develop all ... years of Executive Chef experience in a full-service restaurant * Strong knowledge of sushi ...

Lettuce Entertain You Restaurants

Executive Chef

Nashville, TN

$70K - $100K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Partner with GM and management team to interview, hire, onboard, train, supervise and develop all ... years of Executive Chef experience in a full-service restaurant * Strong knowledge of sushi ...

Sushi-San

Executive Chef

Nashville, TN · On-site

$70K - $100K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Partner with GM and management team to interview, hire, onboard, train, supervise and develop all ... years of Executive Chef experience in a full-service restaurant * Strong knowledge of sushi ...

Chartwell Hospitality

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

Your Chance to Grow and Innovate As a Sous Chef, you will be directly responsible for all kitchen ... Manage and train the kitchen team effectively * Ensure consistency of the highest quality for all ...

Jeff Ruby Culinary Entertainment

Sushi Chef

Nashville, TN · On-site

  • Medical

  • Retirement

  • PTO

Sushi Chef Position Description: Amazing Benefits! 100% company paid health insurance, with 50 ... Train and supervise S amp;RB staff in line with JRCE standards. * Develop and practice proficiency ...

Sushi-san - Nashville

Sushi Chef

Nashville, TN · On-site

$60K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... train, supervise and develop all BOH employees and teams as needed * Model and promote teamwork ... chef experience in a full-service restaurant * Skilled in preparing nigiri, sashimi, maki, and ...

Discovery Land Company

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

The Sous Chef will work closely with the Executive Chef to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in ...

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Chef Train information

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 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 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 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 popular job titles related to Chef Train jobs in Tennessee? For Chef Train jobs in Tennessee, the most frequently searched job titles are:
What job categories do people searching Chef Train jobs in Tennessee look for? The top searched job categories for Chef Train jobs in Tennessee are:
What cities in Tennessee are hiring for Chef Train jobs? Cities in Tennessee with the most Chef Train job openings:
Chef Train jobs near you

Chef

TN-Big Orange Grill

Knoxville, TN • On-site

$70K - $100K/yr

Full-time

Posted yesterday

New

Job description

Chef
Athenian Hospitality Group — Knoxville, TN
Full-Time, Salaried | $70,000–$100,000/year

Athenian Hospitality Group is hiring an experienced Chef to lead our Knoxville kitchen. This is a hands-on leadership role with full ownership of the back of house — the food, the team, and the numbers.

Kitchen Leadership

You run the kitchen. That means setting the pace during service, expediting when it gets deep, and making the call when something goes sideways — a callout, a walk-in that fails overnight, a rush that arrives forty-five minutes early. Your crew takes its temperature from you, so composure under volume isn't a bonus here, it's the core of the job. When you're off, the kitchen should still run to your standard, because you built it that way.

Food Quality & Consistency

Every plate leaving the pass is yours. You set specs for portion, seasoning, temperature, and presentation, and you check them — not just on slow nights. Consistency is what turns a good meal into a returning guest, and it comes from written recipes, clear plate builds, and a chef who tastes throughout the shift instead of assuming.

Menu Development

You bring ideas and you cost them before they hit the board. That means seasonal specials, smarter cross-utilization so one product feeds three dishes, and prep methods that hold quality without adding hours. A good chef can look at a dish and tell you the food cost, the yield, and how it will hold up on a Saturday at peak.

Cost & Inventory Control

Ordering to par, receiving and checking every delivery, running inventory on schedule, and tracking waste daily. You manage food cost and labor against sales and can explain any movement in either — which product, which shift, which decision. Vendor relationships are part of this: you know your prices and you notice when they change.

Team Building & Training

You hire, train, schedule, and develop cooks. The measure of a chef isn't the food they can produce alone — it's the cooks they build who can produce it without them. That means teaching technique and the reason behind it, correcting in the moment without blowing up the line, and giving people a path forward so they stay.

Safety & Sanitation

Health code standards, temperature logs, dating and labeling, allergen protocol, and a clean, organized kitchen — every shift, not the morning of an inspection. Coolers organized, stations broken down properly, and a team that follows the standard because you've made it normal.

Requirements

  • Proven experience as a Chef, Executive Chef, Sous Chef, or Kitchen Manager in a high-volume kitchen
  • Strong command of food cost, inventory, ordering, and labor management
  • Demonstrated ability to hire, train, and retain kitchen staff
  • ServSafe certification (or ability to obtain)
  • Ability to work nights, weekends, and holidays as business requires
  • Scratch cooking background preferred; Mediterranean/Greek cuisine experience is a plus but not required

What We Offer

  • $70,000–$100,000 annually, based on experience
  • Growth opportunity with an expanding company
  • Direct working relationship with ownership
  • Employee meals

Athenian Hospitality Group is an equal opportunity employer.


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