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Chef Train Jobs in Washington (NOW HIRING)

THINK FOOD GROUP LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.

505 9TH ST Partners LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.

José Andrés Group

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.

Bresca & Jônt

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

Sous Chef - Bresca We are seeking an exceptionally talented and dedicated Sous Chef to join the ... Train, mentor, and supervise junior kitchen staff, fostering a culture of continuous learning and ...

FTK Hospitlatity DC

Executive Chef

Washington, DC · On-site

$80K - $90K/yr

Executive Chef - Full Time FTK Hospitality Baltimore | Washington, DC FTK Hospitality DC is seeking ... Recruit, hire, train, and mentor all kitchen staff to build a high-performing team. * Manage food ...

Ted's Bulletin

Sous Chef

Washington, DC · On-site

$60K - $69K/yr

The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in ... Train and develop kitchen staff while promoting a positive work environment * Actively coach and ...

Succotash National Harbor

Sous Chef

Oxon Hill, MD · On-site

$60K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for ... Supervise and train kitchen staff, fostering a team-oriented and inclusive environment * Work ...

Knead Hospitality

Sous Chef

National Harbor, MD · On-site

$60K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for ... Supervise and train kitchen staff, fostering a team-oriented and inclusive environment * Work ...

Donohoe Hospitality

Sous Chef

Washington, DC · On-site

$67K/yr

Join Our Team as a Sous Chef Are you ready to elevate your culinary career and deliver outstanding ... Train and mentor kitchen staff to foster a positive and productive work environment. * Ensure ...

BAZAAR PENN LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Chef in upscale/casual-fine or fine dining. Advanced station skills (grill, saute, fry, garde ...

Ted's Bulletin

Sous Chef

Washington, DC · On-site

$60K - $69K/yr

The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in ... Train and develop kitchen staff while promoting a positive work environment * Actively coach and ...

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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 Washington?

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

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

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

What cities in Washington are hiring for Chef Train jobs?

Cities in Washington with the most Chef Train job openings:

Chef Train jobs near you

Sous Chef

THINK FOOD GROUP LLC

Washington, DC • On-site

$56K - $76K/yr

Full-time

Medical, Retirement

Re-posted 24 days ago

Job description

Description

Job Title: Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House - Culinary

Employment Type: Salaried, Exempt

Location: Nashville, TN


About Jose Andres Group

Jose Andres Group (JAG) is a hospitality company led by Chef Jose Andres, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.


Position Summary

The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline-partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.


Key Responsibilities


Culinary Standards & Training

Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.

Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.

Coach cooks on knife skills, fire management, station organization, and expo discipline.


Service Execution & Expo

Own the pass or a key station during assigned services; protect window times and quality.

Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.

Drive immediate recovery for remakes and service issues, capture learnings in manager logs.


Prep, Pars & Production

Translate forecast into actionable prep lists; set station pars and adjust throughout the day.

Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.

Support menu changes/specials with mise en place, tastings, and training materials.


Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.

Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.

Prepare for inspections and correct violations immediately.


Inventory, COGS & Ordering

Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.

Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.

Flag shortages and propose substitutions that protect quality and margin.


Labor, Scheduling & Deployment

Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.

Cross-train team across stations to maintain coverage and growth opportunities.


Equipment, Facilities & R&M

Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).

Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.


Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.

Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.

Requirements

Required Qualifications

  • 3-5+ years of professional kitchen experience with 1-2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.
  • Advanced station skills (grill, saute, fry, garde manger) and strong expo experience.
  • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
  • Proven ability to coach teams, stay organized under pressure, and communicate clearly.
  • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
  • Schedule flexibility (nights, weekends, holidays).


Working Conditions & Physical Requirements

  • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
  • Lift/carry/push/pull up to 35-50 lbs.
  • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
  • Slip-resistant footwear required.


In Return, We Offer You

  • Competitive compensation and performance-based bonus opportunities
  • Comprehensive health & wellness benefits
  • Retirement savings plans
  • Employee dining discounts
  • Professional growth in a values-driven, award-winning hospitality group


Equal Opportunity Employer

Jose Andres Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.


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