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Chefs Apprentice Jobs in Monroe, WA (NOW HIRING)

JCSI

Head Chef

Seattle, WA · On-site

$90K - $105K/yr

Culinary degree or completion of an accredited culinary apprenticeship. * Strong knowledge of HACCP ... Current Sous Chefs or Chef de Cuisine professionals ready to step into a larger leadership role.

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Chefs Apprentice information

See Monroe, WA salary details

$12

$23

$39

How much do chefs apprentice jobs pay per hour?

As of Aug 20, 2026, the average hourly pay for chefs apprentice in Monroe, WA is $23.26, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $25.38 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?

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.

Chefs Apprentice jobs near you

Head Chef

JCSI

Seattle, WA • On-site

$90K - $105K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 6 days ago

Job description

Head Chef

Location: Seattle, WA (Onsite)
Salary: $90,000 - $105,000 per year

About the Company

Our client is a leading provider of airline catering, onboard hospitality, and aviation logistics services, preparing and delivering thousands of chef-crafted meals each day for major airlines. Their operation combines culinary excellence with large-scale food production, requiring exceptional quality, consistency, and execution in a fast-paced environment.

About the Role

We're seeking an experienced Head Chef to serve as the second-in-command to the Executive Chef at a high-volume airline catering facility. This leadership position oversees daily kitchen production, ensuring meals are prepared safely, consistently, and according to strict customer specifications.

The Head Chef is responsible for leading both hot and cold kitchen operations, supervising kitchen staff, maintaining food quality, controlling food and labor costs, and ensuring compliance with all food safety standards. In the absence of the Executive Chef, this individual assumes responsibility for the overall operation of the kitchen.

This is an outstanding opportunity for an experienced culinary leader looking to take the next step in their career while learning from an accomplished Executive Chef and corporate culinary leadership team.

Key Responsibilities

Kitchen Operations

  • Lead daily production across hot and cold kitchen operations.

  • Ensure meals are prepared according to recipes, customer specifications, and quality standards.

  • Oversee food production planning, inventory management, food quality, and production schedules.

  • Monitor food costs, labor costs, and kitchen efficiency while maintaining operational excellence.

  • Ensure proper product rotation, storage, sanitation, and food safety procedures are followed.

  • Support menu development, recipe execution, and continuous culinary improvement.

  • Address customer concerns and implement corrective actions when needed.

Leadership

  • Serve as the Executive Chef's primary partner and assume full kitchen leadership in their absence.

  • Coach, develop, and mentor kitchen employees while promoting a positive, high-performing culture.

  • Train staff on recipes, food quality, safety procedures, and operational standards.

  • Ensure the kitchen is properly staffed, organized, and operating efficiently.

Food Safety & Quality

  • Maintain compliance with HACCP and all food safety, sanitation, and hygiene regulations.

  • Conduct regular quality checks to ensure consistency and adherence to company standards.

  • Ensure all products meet customer expectations before leaving the kitchen.

Qualifications

Required

  • Minimum 5 years of commercial cooking experience in a high-volume kitchen such as airline catering, catering, banquet operations, hotels, commissaries, hospitality, or high-volume restaurants.

  • 3-5 years of leadership experience supervising kitchen operations and culinary teams.

  • Culinary degree or completion of an accredited culinary apprenticeship.

  • Strong knowledge of HACCP, food safety, sanitation, and quality standards.

  • Experience managing food production, inventory, labor, and food costs.

  • Excellent communication, organizational, and leadership skills.

  • Proficiency with Microsoft Office and basic computer applications.

  • Customer-focused with the ability to thrive in a fast-paced production environment.

Ideal Background

We're especially interested in:

  • Current Sous Chefs or Chef de Cuisine professionals ready to step into a larger leadership role.

  • Executive Chefs who are open to serving as the second-in-command while gaining experience in a large-scale culinary operation.

  • Candidates with experience in airline catering, hospitality, large-scale food manufacturing, institutional food service, hotels, banquet operations, or other high-volume production kitchens.

Preferred

  • Additional culinary certifications (ACF, Diet Chef, Industrial Chef, Design Chef, or similar).

  • Passion for menu innovation and staying current with culinary trends.

  • Experience working in large-scale food production environments.

Schedule

  • Primarily a day shift position.

  • Flexibility is required based on operational needs and the Executive Chef's schedule.

  • Weekend work may occasionally be required.

  • Employees typically receive two consecutive days off.

Why Join?

  • Competitive salary of $90,000-$105,000

  • Medical, dental, and vision benefits

  • 401(k)

  • Paid Time Off

  • Paid Sick Time

  • Work alongside an experienced Executive Chef and senior culinary leadership.

  • Outstanding opportunity to develop into an Executive Chef role with a company that values internal growth and leadership development.