ZipRecruiter

Log In

1

Grooming Apprentice Jobs in Tennessee (NOW HIRING)

Peabody Hotels & Resorts

Capriccio Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

... Peabody grooming standards. * uphold and exemplify Peabody Service Excellence ® . Desirable ... Culinary college degree, Certification of culinary training or apprenticeship. * Previous ...

Livenation

Maintenance Staff- The Truth

Nashville, TN · On-site

$15.75 - $19.75/hr

Requires a high school diploma/GED and completion of a craft apprenticeship, or an equivalent ... and grooming practices), family and medical care leave or the denial of family and medical care ...

All JobsGrooming Apprentice JobsGrooming Apprentice Jobs in Tennessee

Grooming Apprentice information

See Tennessee salary details

$11

$19

$33

How much do grooming apprentice jobs pay per hour?

As of Aug 10, 2026, the average hourly pay for grooming apprentice in Tennessee is $19.99, according to ZipRecruiter salary data. Most workers in this role earn between $15.72 and $21.83 per hour, depending on experience, location, and employer.

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

To thrive as a Grooming Apprentice, you need basic animal handling skills, knowledge of pet care, and usually a high school diploma or equivalent. Familiarity with grooming tools such as clippers, scissors, brushes, and basic safety protocols is typically required. Attention to detail, patience, and strong communication make someone stand out when working with animals and their owners. These skills are crucial for ensuring pet safety, delivering quality grooming services, and building customer trust in a service-oriented environment.

What is the difference between Grooming Apprentice vs Grooming Technician?

AspectGrooming ApprenticeGrooming Technician
CertificationsBasic grooming courses, on-the-job trainingAdvanced grooming certifications, state licenses
Work EnvironmentLearning environment, supervised grooming salonsIndependent or team-based grooming salons, pet stores
Job ResponsibilitiesAssisting groomers, learning grooming techniquesPerforming grooming services independently or under supervision

The Grooming Apprentice is typically in training, assisting experienced groomers and gaining skills, while the Grooming Technician is more experienced, performing grooming services independently. Apprentices focus on learning, whereas Technicians handle grooming tasks with greater autonomy.

What are some common challenges faced by grooming apprentices, and how can they be overcome?

Grooming Apprentices often encounter challenges such as handling nervous or difficult pets, learning to use specialized grooming tools safely, and developing efficient grooming techniques under supervision. To overcome these hurdles, apprentices are encouraged to observe experienced groomers closely, ask questions, and practice patience and gentle handling with animals. Regular feedback from mentors and hands-on training help build confidence and skill, making it easier to progress in the role.

What is a grooming apprentice?

Grooming apprentices are individuals who are training to become professional pet groomers. They typically work under the supervision of experienced groomers to learn skills such as bathing, brushing, trimming, and styling pets, primarily dogs and sometimes cats. Apprenticeships offer hands-on experience in animal handling, grooming techniques, and maintaining a safe, clean environment. This role is an entry-level position and often serves as a stepping stone to becoming a certified pet groomer.
What are the most commonly searched types of Grooming jobs in Tennessee? The most popular types of Grooming jobs in Tennessee are:
What cities in Tennessee are hiring for Grooming Apprentice jobs? Cities in Tennessee with the most Grooming Apprentice job openings:
Grooming Apprentice jobs near you
Infographic showing various Grooming Apprentice job openings in Tennessee as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $41,574 per year, or $20 per hour.

Capriccio Cook

Peabody Hotels & Resorts

Memphis, TN • On-site

$13.50 - $18.25/hr

Full-time

Posted 17 days ago

Job description

Description
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.

Requirements
  1. 2 years' experience as a Cook at a 4-5-star hotel or restaurant.
  2. Food handling certificate.
  3. Fluency in English, both verbal and written.
  4. Compute basic arithmetic.
  5. Provide legible communication.
  6. Comprehend and follow recipes.
  7. Ability to:
  • perform job functions with attention to detail, speed, and accuracy.
  • prioritize and organize, delegate work, and follow through.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • maintain confidentiality of guest information and pertinent hotel data.
  • work well under pressure, meeting production schedules and timelines for guests' food orders.
  • maintain good coordination.
  • transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
  • work an 8-hour shift in hot, noisy, and sometimes closed conditions.
  • work with all products and food ingredients involved.
  • use all senses to ensure quality standards are met.
  • differentiate dates.
  • operate, clean, and maintain all equipment required in job functions.
  • supervise, train and direct employees; give corrections when needed.
  • plan and produce centerpiece displays and banquet trays.
  • comprehend and follow recipes.
  • expand and condense recipes.
  • produce creative and artistic food work.
  • perform job functions with minimal supervision.
  • work cohesively with co-workers as part of a team.
  • motivate staff and maintain a cohesive team.
  • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • uphold and exemplify Peabody Service Excellence®.

Desirable:
  1. High school graduate or equivalent vocational training certificate.
  2. Culinary college degree, Certification of culinary training or apprenticeship.
  3. Previous supervisory experience.
  4. Fluency in a second language, preferably Spanish.
  5. Sanitation certificate.
  6. Expand and condense recipes.
  7. Previous guest relations training.
  8. Artistic talent.

PHYSICAL ABILITIES
Essential:
  1. Exert physical effort in transporting 50 - 100
  2. Endure various physical movements throughout the work areas.
  3. Reach 6
  4. Remain in stationary position for 2-3 hours throughout work shift.

ESSENTIAL JOB FUNCTIONS
  1. Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
  2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  3. Maintain complete knowledge of and comply with all departmental policies and procedures.
  4. Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate tasks to correct these situations.
  6. Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  1. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
  2. Start prep work and production of items needed for the day.
  3. Select, clean and prepare fruits and vegetables.
  4. Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  5. Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
  6. Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  7. Prepare and produce hot and cold menu items in designated F&B outlets.
  8. Prepare all dishes following recipes and yield guides, according to department standards.
  9. Inform the Sous Chef of any shortages before the item runs out.
  10. Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
  11. Assist wherever required to ensure optimum service to guests.
  12. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  13. Inform the Sous Chef of any excess items that can be used in daily specials or elsewhere.
  14. Maintain production charts according to departmental standards.
  15. Maintain proper storage procedures as specified by Health Department and TPO requirements.
  16. Minimize waste and maintain controls to attain forecasted food cost.
  17. Disinfect and sanitize cutting boards and worktables.
  18. Transport empty, dirty pots, and pans to the pot wash station.
  19. Direct and assist Stewards to make clean up a more efficient process.
  20. Breakdown workstation and complete closing duties according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table to HACCP specifications.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  1. Ensure all assignments are completed before they sign out.
  2. Review status of work and follow-up actions required with the Sous Chef before leaving.
  3. Document pertinent information in logbook.
  4. Successful completion of the training/certification process.

Apply