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Culinary Apprenticeship Program Jobs in Miami, FL

Hilton Miami Downtown

Cook II - Banquets

Miami, FL · On-site

$17.25 - $20.75/hr

Culinary or Apprenticeship program preferred. * Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred. * Food Service Sanitation certification ...

Resorts World New York

Cook II - Banquets

Miami, FL · On-site

$17.25 - $20.75/hr

Culinary or Apprenticeship program preferred. * Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred. * Food Service Sanitation certification ...

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.

Lago Mar Resort

Cook

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 Apprenticeship Program information

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How much do culinary apprenticeship program jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for culinary apprenticeship program 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 apprenticeship program?

A Culinary Apprenticeship Program is a structured training initiative that combines classroom instruction with hands-on experience in a professional kitchen. Participants, often called apprentices, work under the supervision of experienced chefs to learn essential cooking techniques, kitchen operations, and food safety practices. These programs typically last from one to three years and are designed to prepare individuals for a career in the culinary industry. Apprenticeships may lead to certifications and sometimes even job placement upon completion.

What types of hands-on experiences can I expect during a culinary apprenticeship program?

During a Culinary Apprenticeship Program, you'll gain practical experience in professional kitchens by rotating through various stations such as garde manger, pastry, and hot line. You'll work under the guidance of experienced chefs, learning essential techniques like knife skills, food safety, and plating. These real-world experiences help you build confidence, adapt to the fast-paced kitchen environment, and develop teamwork skills. By the end of the program, you'll be well-prepared for entry-level culinary positions and have a solid foundation for further advancement in the culinary industry.

What are the key skills and qualifications needed to thrive in a culinary apprenticeship program?

To succeed in a Culinary Apprenticeship Program, you need a basic understanding of cooking techniques, food safety, and a high school diploma or equivalent. Familiarity with kitchen equipment, recipe management systems, and certification in food handling (such as ServSafe) is often required. Strong attention to detail, teamwork, and a willingness to learn set apprentices apart in busy kitchen environments. These skills and qualities ensure that apprentices can master foundational culinary tasks, maintain a safe workspace, and grow into skilled culinary professionals.

What is the difference between Culinary Apprenticeship Program vs Line Cook?

AspectCulinary Apprenticeship ProgramLine Cook
CredentialsTypically requires high school diploma; some programs may need basic culinary knowledgeHigh school diploma or equivalent; on-the-job training
Work EnvironmentStructured training in kitchens, often with classroom componentsFast-paced kitchen stations, preparing dishes under supervision
PurposeTo develop foundational culinary skills and industry knowledgeTo execute specific kitchen tasks and prepare menu items

The Culinary Apprenticeship Program provides comprehensive training and education for aspiring chefs, combining classroom learning with hands-on experience. In contrast, a Line Cook focuses on executing specific kitchen duties within a fast-paced environment. While apprenticeships aim to build broad skills for future advancement, line cooks are more specialized in daily kitchen operations.

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

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

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

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

Culinary Apprenticeship Program jobs near you
Infographic showing various Culinary Apprenticeship Program job openings in Miami, FL as of August 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 100% In-person job distribution, with an average salary of $32,554 per year, or $15.7 per hour.

Cook II - Banquets

Hilton Miami Downtown

Miami, FL • On-site

$17.25 - $20.75/hr

Full-time

Posted 13 days ago

Job description

SUMMARY:
Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.
ESSENTIAL DUTIES & RESPONSIBILITIES:
  • Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items.
  • Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
  • Prepares daily requisitions for supplies and food items for production.
  • Performs essential functions under minimal supervision.
  • Participates in complex preparation and cooking of food.
  • Assists in training Cook I.
  • Assists the Junior Sous Chef/Sous Chef/Executive Chef with planning, coordination and other tasks as required.
  • Reads and employs math skills to follow recipes.
  • Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
  • Keep floors dry and clean to avoid slip/fall accidents.
  • Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
  • Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
  • Good working knowledge of accepted standards of sanitation.
  • Good working Knowledge of FIFO ( first in , First out )
  • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other team members.
  • Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.
  • Ability to stand and to work continuously in confined spaces.
  • Ability to perform duties within extreme temperature ranges.
  • Ability to make Creative amenity for VIP in hotel / restaurant

WORK EXPERIENCE & EDUCATION REQUIREMENTS:
  • Any combination of education, training or experience that provides the required knowledge, skills and abilities.
  • High school diploma or equivalent required. Culinary or Apprenticeship program preferred.
  • Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.
  • Food Service Sanitation certification preferred

Candidates must have flexible availability to work weekends and rotating shifts, including AM (7:00 AM - 3:00 PM) and PM (3:00 PM - 11:00 PM) schedules.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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