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Sous Chef In Training Jobs in Florida (NOW HIRING)

Bouzy

Sous Chef

Tampa, FL · On-site

$50K - $60K/yr

They also provide technical and teamwork guidance to kitchen team members and assist in the training of new team members. The role of Sous Chef is one that can elevate the experience offered by the ...

Grand Living

Sous Chef

West Palm Beach, FL · On-site

$48K - $65K/yr

Their unparalleled commitment to personal service in every engagement is at the very heart of what ... training to kitchen employees. The Sous Chef assists Executive Chef with supervising and ...

The Hotel Agency

Executive Sous Chef ORL

Orlando, FL · On-site

$120K - $124K/yr

Candidates should have 2+ years of experience as an Executive Sous Chef in a similar property. Benefits: * Medical, Dental, Vision, and 401K with employer matching all starting at 30 days * Time off ...

Grand Living

Sous Chef

Coral Gables, FL · On-site

$47K - $64K/yr

Their unparalleled commitment to personal service in every engagement is at the very heart of what ... training to kitchen employees. The Sous Chef assists Executive Chef with supervising and ...

St. Vincent de Paul CARES

Sous Chef

Port Charlotte, FL · On-site

$21.23/hr

The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and ...

Double Knot - Miami

Sous Chef

Miami, FL · On-site

$47K - $64K/yr

Sous Chef - Double Knot Double Knot, one of Schulson Collective's most celebrated concepts, is ... Support the Executive Chef in leading, training, and developing a large BOH team with a focus on ...

Double Knot - Miami

Sous Chef

Miami, FL

$47K - $64K/yr

Sous Chef - Double Knot Double Knot, one of Schulson Collective's most celebrated concepts, is ... Support the Executive Chef in leading, training, and developing a large BOH team with a focus on ...

Pier Sixty Six

Sous Chef - In Room Dining

Fort Lauderdale, FL · On-site

$47K - $64K/yr

Sous Chef In Room Dining will manage and provide leadership and management for the Culinary ... Coordinating the selection, training, development, and evaluation of employees and managers in the ...

Tavistock Restaurant Collection

Sous Chef

Orlando, FL · On-site

$46K - $63K/yr

Sous Chef - Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant ... in a high-volume environment. Key responsibilities Pre-opening & training * Assist the Executive ...

Tavistock Restaurant Collection

Sous Chef

Orlando, FL · On-site

$46K - $63K/yr

Sous Chef - Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant ... in a high-volume environment. Key responsibilities Pre-opening & training * Assist the Executive ...

Josephs Classic Market

Sous Chef

Boca Raton, FL · On-site

$19 - $22/hr

Do you thrive in a fast-paced kitchen and take pride in leading a team to deliver high-quality food ... As a Sous Chef, you will support the Chef in leading daily kitchen operations across Prepared Foods ...

Bouzy

Jr. Sous Chef

Tampa, FL · On-site

$20 - $23/hr

They also provide technical and teamwork guidance to kitchen team members and assist in the training of new team members. The role of JR Sous Chef is one that can elevate the experience offered by ...

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Sous Chef In Training information

What is a sous chef in training?

Sous Chefs In Training are culinary professionals who are learning the skills and responsibilities required to become a sous chef, the second-in-command in a kitchen. They work under the guidance of experienced chefs to develop expertise in food preparation, kitchen management, and team leadership. Their training often includes learning how to oversee kitchen operations, maintain food quality, and ensure safety standards are met. This role is an important step for those aiming to advance to higher positions in the culinary field.

What are the key skills and qualifications needed to thrive as a sous chef in training, and why are they important?

To thrive as a Sous Chef In Training, you need a solid understanding of culinary techniques, food safety standards, and basic kitchen management, often supported by culinary school education or relevant kitchen experience. Familiarity with commercial kitchen equipment, recipe management software, and HACCP food safety systems is typically required. Strong teamwork, adaptability, effective communication, and a willingness to learn help you stand out in this fast-paced environment. These skills and qualities are crucial for ensuring food quality, smooth kitchen operations, and continued professional growth.

What are some common challenges faced by a sous chef in training, and how can they be overcome?

As a Sous Chef In Training, you may encounter challenges such as managing time efficiently during high-pressure service periods, adapting quickly to different kitchen stations, and learning to communicate effectively with both the kitchen staff and front-of-house teams. Building strong organizational skills and staying open to feedback from senior chefs will help you improve rapidly. Proactively seeking mentorship and practicing new techniques outside of regular shifts can accelerate your growth and prepare you for greater responsibility in the kitchen.

What is the difference between Sous Chef In Training vs Line Cook?

AspectSous Chef In TrainingLine Cook
CredentialsBasic culinary training, some experienceEntry-level culinary skills, on-the-job training
Work EnvironmentKitchen, learning role, under supervisionKitchen, performing specific station tasks
Industry UsageTraining phase for future sous chefsDaily kitchen operations, food prep
Search/Comparison IntentLearning path, career progressionJob responsibilities, skills required

The main difference between a Sous Chef In Training and a Line Cook is that the former is a trainee working towards becoming a sous chef, often with some culinary background and a focus on learning management skills. The Line Cook is an entry-level role responsible for specific kitchen stations. The training role emphasizes development, while the Line Cook focuses on executing daily kitchen tasks.

What cities in Florida are hiring for Sous Chef In Training jobs?

Cities in Florida with the most Sous Chef In Training job openings:

Sous Chef In Training jobs near you
Infographic showing various Sous Chef In Training job openings in Florida as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 15% Part Time, and 1% Contract. Highlights an 86% Physical, 1% Hybrid, and 13% Remote job distribution.

Sous Chef

Tampa, FL • On-site

Bouzy
See more jobs at Bouzyexternal

$50K - $60K/yr

Full-time

Re-posted 12 days ago

Key responsibilities

  • Supervise daily back of house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures.

  • Provide proper and continuous training to all line staff members and model proper skills and behavior.

  • Coordinate and communicate with kitchen and front of house staff to ensure proper service.

Job description

Sous Chef
The Sous Chef is a leadership role within Cru Hospitality Group (CHG) that serves as a point person and role model for all other Back of House team members. The Sous Chef fulfills any duties assigned to her/him by the management team in a professional manner. They also provide technical and teamwork guidance to kitchen team members and assist in the training of new team members.
The role of Sous Chef is one that can elevate the experience offered by the entire operation. Primary responsibilities are to (1) supervise daily back of house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures, (2) execute the vision of the menu as directed by CHG amp; the Chef, (3) provide proper and continuous training to all line staff members and modeling proper skills as well as behavior, (4) manage the entire kitchen staff and guide them to deliver quality food in a timely manner. The personality and success of the kitchen and the location as a whole are directly related to the role of Sous Chef.
A strong Sous Chef will exhibit the following characteristics.
● Strong knowledge of amp; skills in cooking, food handling, food preparation, kitchen maintenance
● Strong knowledge of food, culinary terms, and the restaurant industry
● Exhibit sincere hospitality and teamwork
● Be intuitive as to where help is needed
● Strong communication skills
● Be a Coach and a Teacher
● Be Coachable
● Be the Example
This role reports to the Head Chef and General Manager of the location.
AREAS OF RESPONSIBILITY
● Assists the Head Chef in all food service operations and daily kitchen operations, including serving as Expeditor.
● Provides direction to kitchen staff, ensuring execution of all employee duties.
● Ensures compliance with all health and fire department regulations.
● Assists in the implementation and management of kitchen and restaurant policies and procedures
● Maintains a clean and organized station at all times. Keeps station stocked and supplied.
● Participates in daily and monthly inventory process.
● Together with Head Chef, uses in-house systems to order and receive food and supplies.
● Participates in menu evolution.
● Supervises opening and closing tasks. Holds staff accountable.
● Coaches, teaches, and motivates fellow team members in cooking and kitchen skills as well as the proper preparation of Cru menu items.
● Ensures products are stored at the correct temperature.
● Ensures recipes are up to date with current menu items, portions, and ingredients.
● Ensures use of prep sheets and makes sure they are up to date.
● Upholds all recipe and service standards.
● Communicates all 86’d items to staff and management. Has daily counts ready before service.
● Coordinates and communicates with runners and front of house staff to ensure proper service.
● Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
● Attend kitchen meetings as set forth by your Head Chef.
● Attend weekly management meetings as set forth by your General Manager.
● Professional handling of the Coworker Relationship: includes BOH and FOH staff
● Monitors labor costs to attain budgeted goals
● Anticipates, identifies, and corrects any issues with inventory, systems, and staffing
● Continues to learn and educate themselves on food, cooking, and industry trends
● Participates in the hiring process for kitchen staff
● Maintains the highest quality, consistent product standards.
● Demonstrates great hospitality by example
● Ensure all Cru Cellars standards are upheld or exceeded
OTHER
Operates as a member of a team, helping others and requesting helps as needed. Further duties not currently detailed here may be added at the discretion of the Head Chef and General Manager

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