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Culinary Apprentice Jobs in Miami, FL (NOW HIRING)

Queen Miami Beach

Pastry Cook

Miami Beach, FL

$17.25 - $21/hr

Certification of culinary training or apprenticeship preferred. * Demonstrates adequate pastry skills and operations * Be able to plan and prepare for restaurant, catering and special event

Lago Mar Beach Resort and Club

Cook PM

Fort Lauderdale, FL · On-site

$15 - $18.75/hr

Any combination of education training or experience providing the required knowledge, skills, and abilities of Culinary, or Apprenticeship program preferred. Experience: Cooking experience required.

Lago Mar Resort & Club

Cook AM

Fort Lauderdale, FL · On-site

$13.25 - $17.75/hr

Any combination of education training or experience providing the required knowledge, skills and abilities of Culinary or Apprenticeship program preferred. Experience: Cooking experience required.

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Culinary Apprentice information

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How much do culinary apprentice jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for culinary apprentice in Miami, FL is $15.65, according to ZipRecruiter salary data. Most workers in this role earn between $13.32 and $18.85 per hour, depending on experience, location, and employer.

What is a culinary apprentice?

Culinary apprentices are individuals who are learning the skills and techniques required to work in a professional kitchen, typically under the guidance of experienced chefs. They combine hands-on training with classroom instruction to gain a comprehensive understanding of cooking methods, food safety, and kitchen operations. Culinary apprenticeships are often part of formal programs that may lead to certification or qualifications recognized in the culinary industry. This role is ideal for those who want to gain practical experience while learning the trade. Apprentices may rotate through different kitchen stations, assisting with food preparation, cooking, and plating, while gradually taking on more responsibility.

What does a culinary apprentice do?

As a Culinary Apprentice, you can expect a hands-on learning experience that includes assisting with food preparation, maintaining kitchen cleanliness, and supporting chefs with various cooking and plating tasks. You'll likely rotate through different kitchen stations to gain exposure to a range of culinary techniques and cuisines. Apprentices are often responsible for ingredient measuring, chopping, and basic cooking, as well as learning proper food safety standards. Collaboration with chefs and other kitchen staff is key, and you'll receive ongoing feedback to help you develop your culinary skills.

What are the key skills and qualifications needed to thrive as a culinary apprentice?

To thrive as a Culinary Apprentice, you need a basic understanding of food preparation, kitchen safety, and a passion for learning, typically supported by a high school diploma or equivalent. Familiarity with kitchen equipment, knife skills, and sometimes completion of a food handler certification are important for this role. Attention to detail, strong work ethic, teamwork, and the ability to take direction help apprentices excel in fast-paced kitchen environments. These skills and qualities are crucial for building foundational culinary techniques, ensuring safety, and supporting efficient kitchen operations.

What is the difference between Culinary Apprentice vs Culinary Intern?

AspectCulinary ApprenticeCulinary Intern
CredentialsOften requires basic culinary training or certificationMay have limited or no formal credentials, often students
Work EnvironmentApprentices work in professional kitchens, learning hands-on skillsInterns may assist in kitchens or food service settings, focusing on observation and learning
Employer & Industry UsageCommon in culinary schools, restaurants, hotelsTypically found in hospitality or food service programs, internships
Search & Comparison IntentPeople seeking entry-level culinary training or apprenticeshipsIndividuals exploring internship opportunities in culinary fields

In summary, a Culinary Apprentice is usually engaged in structured training with hands-on experience, often requiring some certification, while a Culinary Intern generally focuses on observational learning, often as part of an educational program. Both roles serve as entry points into the culinary industry but differ in scope and responsibilities.

What are the most commonly searched types of Culinary jobs in Miami, FL?

The most popular types of Culinary jobs in Miami, FL are:

What are popular job titles related to Culinary Apprentice jobs in Miami, FL?

For Culinary Apprentice jobs in Miami, FL, the most frequently searched job titles are:

What job categories do people searching Culinary Apprentice jobs in Miami, FL look for?

The top searched job categories for Culinary Apprentice jobs in Miami, FL are:

What cities near Miami, FL are hiring for Culinary Apprentice jobs?

Cities near Miami, FL with the most Culinary Apprentice job openings:

Culinary Apprentice jobs near you
Infographic showing various Culinary Apprentice job openings in Miami, FL as of August 2026, with employment types broken down into 71% Full Time, 28% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $32,554 per year, or $15.7 per hour.

Garde Manger | Sous Chef

Fontainebleau Florida Hotel, LLC

Miami Beach, FL

$49K - $66K/yr

Full-time

Re-posted 3 days ago

Job description

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.


Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.
 
Examples of Duties, include but are not limited to the following: 
1.         Oversee production and assist with the preparation of food.
2.         Create and revise all basic recipes with Chef de Cuisine.
3.         Act as liaison with restaurant managers and serving staff.
4.         Monitor occupancy forecasts to minimize waste and spoilage.
5.         Arrange and organize culinary staff for outside catering and buffet attendance.
6.         Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.
7.         Ensure all stations are properly set prior to service and make the necessary corrections if needed.
8.         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
9.         Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
10.       Schedule labor force and assign work for efficient use of equipment and personnel.
11.       Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
12.       Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
13.       Perform other related duties as assigned.         

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
  • Knowledge of all kitchen equipment operations.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 
  • High school education or equivalent. Culinary or apprenticeship program preferred.
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred. Two years supervisory experience preferred.

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