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Chefs Apprentice Jobs in Michigan (NOW HIRING)

Cambria Detroit

Cibo Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

Collaborates with specialty chefs on menu development -- for example, partnering with the pastry ... Culinary degree, professional certificate, completed apprenticeship, or equivalent experience ...

University of Michigan

Sr. Executive Chef

Ann Arbor, MI · On-site

$68K - $78K/yr

Coordinate with front-of-house chefs and culinary assistants regarding their arrival, departure ... Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or ...

ASM Global

Executive Sous Chef- Lansing Center

Lansing, MI · On-site

$65K - $84K/yr

Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work ... apprenticeship certification from the American Culinary Federation. * At least three (3) to five ...

ASM Global

Executive Sous Chef- Lansing Center

Lansing, MI · On-site

$65K - $84K/yr

Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work ... apprenticeship certification from the American Culinary Federation. * At least three (3) to five ...

Four Winds Casinos

Garde Manger 3 Lead

New Buffalo, MI · On-site

$15.25 - $18.50/hr

... Chef. * Maintains professional grooming and appearance and acts as a role model according to ... Directly supervises Garde Manger 2 and Apprentice. QUALIFICATION REQUIREMENTS: To perform this job ...

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Chefs Apprentice information

What is a chefs apprentice?

Chefs Apprentices are individuals who are training under the supervision of experienced chefs to learn the skills and techniques needed for a culinary career. They typically work in professional kitchens, assisting with food preparation, cooking, and kitchen organization while gaining hands-on experience. Apprenticeships allow them to develop their culinary abilities, understand kitchen operations, and learn about food safety and hygiene. This role often serves as a stepping stone to becoming a qualified chef and can include both on-the-job training and formal education.

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

To thrive as a Chef's Apprentice, you need a basic understanding of culinary techniques, food safety, and kitchen operations, often gained through entry-level training or culinary school. Familiarity with commercial kitchen equipment, knife skills, and food handling certifications such as ServSafe are typically required. Strong work ethic, attention to detail, and the ability to work well under pressure are essential soft skills in this role. These skills and qualities ensure efficient kitchen operations, high-quality food preparation, and a positive learning experience under the guidance of experienced chefs.

What are some common challenges faced by a chefs apprentice and how can they be overcome?

As a Chef's Apprentice, you may encounter challenges such as adjusting to fast-paced kitchen environments, mastering basic knife skills, and managing time effectively during busy service hours. It's normal to feel pressure at first, but seeking feedback from experienced chefs, practicing foundational techniques regularly, and maintaining a positive, adaptable attitude can help you succeed. Building strong communication skills and being proactive in assisting team members will also support your growth and integration within the kitchen brigade.

What is the difference between Chefs Apprentice vs Line Cook?

AspectChefs ApprenticeLine Cook
CredentialsMay require culinary school or basic certificationsTypically no formal credentials, on-the-job training
Work EnvironmentLearning-focused, supervised, often in training kitchensFast-paced, high-pressure kitchen stations
Employer & Industry UsageEntry-level position in culinary establishmentsMid-level role, responsible for specific kitchen stations

Chefs Apprentices are entry-level trainees gaining foundational skills, often in a structured learning environment. Line Cooks are more experienced, responsible for preparing dishes on specific kitchen stations. While both roles work in kitchens, Apprentices focus on learning, whereas Line Cooks execute specific tasks efficiently.

What are the most commonly searched types of Chefs jobs in Michigan?

The most popular types of Chefs jobs in Michigan are:

Chefs Apprentice jobs near you

Cibo Sous Chef

Cambria Detroit

Detroit, MI • On-site

$49K - $66K/yr

Full-time

Posted 18 days ago

Job description

The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic Sous Chef to join our team! About Detroit Cambria:
The Cambria Hotel in Detroit features upscale amenities that appeal to modern travelers, including immersive, spa-style bathrooms - Contemporary and sophisticated guest rooms, complete with modern fixtures, abundant lighting, and plush bedding – Multiple food and beverage options - Flexible meeting and event space- State-of-the-art fitness center - Locally inspired designs
Job Summary:
The Sous Chef serves as the operational backbone of the Cibo kitchen, providing direct leadership to kitchen staff and ensuring consistent execution of culinary standards. Reporting to the Executive Chef, this role is responsible for maintaining the quality, efficiency, and culture of the kitchen in a demanding hotel environment.
Supervisory Responsibilities:
  • Participates in the hiring, onboarding, and ongoing training of kitchen and back-of-house staff.
  • Builds and maintains kitchen schedules, assigning roles based on individual skill level and operational needs.
  • Monitors and evaluates work product from kitchen and back-of-house staff, providing real-time coaching and feedback.
  • Assists in day-to-day management of the Cibo culinary team.
Duties/Responsibilities:
  • Oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specification.
  • Prepares dishes according to Cibo standards, and develops dishes for seasonal and rotation menus.
  • Ensures the kitchen operates in full compliance with applicable health, safety, and sanitation codes at all times.
  • Manages procurement and inventory for Cibo restaurant, maintaining cost targets and minimizing waste.
  • Conducts routine inspection and maintenance of kitchen equipment and utensils, escalating repair or replacement needs as appropriate.
  • Assists in maintaining the kitchen budget and contributes to cost control initiatives.
  • Collaborates with specialty chefs on menu development -- for example, partnering with the pastry team to design dessert offerings that are innovative, appealing, and complementary to the broader menu.
  • Performs other duties as assigned by the Executive Chef or hotel leadership.
Required Skills/Abilities:
  • Demonstrated ability to deliver an excellent culinary and dining experience across a range of service contexts.
  • Strong creative instincts with the ability to contribute meaningfully to menu development and presentation.
  • Clear and effective communicator, both verbally and in writing.
  • Highly organized with strong time management and scheduling capabilities.
  • Proven ability to lead and motivate a team under pressure and across diverse personalities.
  • Comfortable working across departments in a hotel environment.
Education and Experience:
  • Culinary degree, professional certificate, completed apprenticeship, or equivalent experience demonstrating mastery as a skilled cook and kitchen leader.
  • Minimum two years of culinary management experience required.
  • Business or operational experience in a hotel or high-volume restaurant setting preferred.
Physical Requirements:
  • Continuously reach, bend, lift, carry, stoop, and wipe.
  • Prolonged periods standing and preparing and cooking food.
  • Must be able to lift up to 25 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
Cibo Detroit provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.

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