Banquet Cook
Groton, MA · On-site
$18 - $24/hr
Work closely with Executive Chef and Banquet Chef, to help guarantee our guests a dining experience ... of apprenticeship program preferred, or proven experience in higher volume and/or fine dining ...
Banquet Cook
Groton, MA · On-site
$18 - $24/hr
Work closely with Executive Chef and Banquet Chef, to help guarantee our guests a dining experience ... of apprenticeship program preferred, or proven experience in higher volume and/or fine dining ...
Line Chef
Groton, MA · On-site
$18 - $25/hr
Culinary school certification or formal apprenticeship is preferred but not required * Solid understanding of cooking methods, ingredients, and kitchen operations * Ability to read, write, and ...
Line Chef
Groton, MA · On-site
$18 - $25/hr
Culinary school certification or formal apprenticeship is preferred but not required * Solid understanding of cooking methods, ingredients, and kitchen operations * Ability to read, write, and ...
Chefs Apprentice information
See Lawrence, MA salary details
$12.86 - $15.25
6% of jobs
$15.25 - $17.63
14% of jobs
$18.10 is the 25th percentile. Wages below this are outliers.
$17.63 - $20.02
25% of jobs
The median wage is $20.69 / hr.
$20.02 - $22.40
17% of jobs
$24.49 is the 75th percentile. Wages above this are outliers.
$22.40 - $24.78
15% of jobs
$24.78 - $27.17
7% of jobs
$27.17 - $29.55
6% of jobs
$29.55 - $31.94
4% of jobs
$31.94 - $34.32
2% of jobs
$34.32 - $36.71
1% of jobs
$36.71 - $39.09
2% of jobs
$12
$23
$39
How much do chefs apprentice jobs pay per hour?
As of Aug 19, 2026, the average hourly pay for chefs apprentice in Lawrence, MA is $23.10, according to ZipRecruiter salary data. Most workers in this role earn between $18.17 and $25.24 per hour, depending on experience, location, and employer.
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?
| Aspect | Chefs Apprentice | Line Cook |
|---|---|---|
| Credentials | May require culinary school or basic certifications | Typically no formal credentials, on-the-job training |
| Work Environment | Learning-focused, supervised, often in training kitchens | Fast-paced, high-pressure kitchen stations |
| Employer & Industry Usage | Entry-level position in culinary establishments | Mid-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.
$18 - $24/hr
Full-time, Part-time
Re-posted 4 days ago
Job description
Description:
We are looking for a Banquet Cook to join our team at The Groton Inn
Location: The Groton Inn, Groton, MA
Hours: Part-time and full-time available, AM & PM shifts. Must be available weekends.
Compensation: $18 to $24 per hour, depending on experience
Start date: ASAP
Experience: Previous culinary experience is preferred.
JOB SUMMARY:
Preparation of cold foods, salads, appetizers and desserts to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with Executive Chef and Banquet Chef, to help guarantee our guests a dining experience which exceeds their expectations.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
• Prepare food products and execute cold foods, salads, appetizers and desserts meeting the standards of the Executive Chef and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.
MINIMUM REQUIREMENTS:
ABILITIES REQUIRED:
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.
We are looking for a Banquet Cook to join our team at The Groton Inn
Location: The Groton Inn, Groton, MA
Hours: Part-time and full-time available, AM & PM shifts. Must be available weekends.
Compensation: $18 to $24 per hour, depending on experience
Start date: ASAP
Experience: Previous culinary experience is preferred.
JOB SUMMARY:
Preparation of cold foods, salads, appetizers and desserts to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with Executive Chef and Banquet Chef, to help guarantee our guests a dining experience which exceeds their expectations.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
• Prepare food products and execute cold foods, salads, appetizers and desserts meeting the standards of the Executive Chef and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.
- Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef's knives.
- Handle and communicate special orders and guest complaints in a professional manner. Have a knowledge of common food allergies and cross contamination issues to endure diner safety.
- Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
- Must be able to manually handle/lift product up to 60 pounds between knee and chest
- Must have bilateral fine manipulation of both hands which may be repetitive for entire shift
- Must be vertically mobile working in limited space for entire shift
- Protect the assets of this property
MINIMUM REQUIREMENTS:
- Must be eligible to work in the United States of America.
- Previous experience as a cold prep cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.
- Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
- Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
- Ability to work under pressure and deal with stressful situations during busy periods.
ABILITIES REQUIRED:
- Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
- Occasional stair climbing.
- Working in extreme temperatures conditions both indoors and out.
- Schedule varies according to operational needs; may include evenings, weekends, and holidays.
- Frequent handwashing
- Hazards include but are not limited to cuts from knives and slicers, exposure to raw meat, poultry, seafood and produce, burns, slips, and tripping.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.