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Sous Chef In Training Jobs in Madison, WI (NOW HIRING)

Buck & Honeys

Sous Chef/Kitchen Manager

Mount Horeb, WI · On-site

$62K - $67K/yr

Training & development * Vision insurance Sous Chef/Kitchen Manager Location: Buck & Honey's - Mt ... This position is ideal for someone who thrives in a fast-paced environment, leads by example, and ...

Prairie Ridge Health

Station Chef - PRN

Columbus, WI · On-site

The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or ...

American Cruise Lines

Lead Line Cook

Mcfarland, WI · On-site

$16.25 - $20.50/hr

... Sous Chef with the preparation and service of "all" food related items that are produced in the ... Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from ...

Oakwood Village

Production Cook IV (West Madison)

Madison, WI · On-site

$15.75 - $18.50/hr

... or Sous Chef, to include direction at all times in the production areas. * Orientates and provides onsite training of staff relating to portioning, food presentation, production methods and ...

Buck & Honeys

Sous Chef/Kitchen Manager

Monona, WI · On-site

$65K/yr

This role works closely with the chefs and kitchen team to oversee expo operations, maintain ... The ideal candidate is organized, dependable, fast-paced, and thrives in a team-oriented ...

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All JobsSous Chef In Training JobsSous Chef In Training Jobs in Madison, WI

Sous Chef In Training information

See Madison, WI salary details

$30.7K

$59.4K

$78.1K

How much do sous chef in training jobs pay per year?

As of Sep 10, 2026, the average yearly pay for sous chef in training in Madison, WI is $59,448.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,400.00 and $68,000.00 per year, depending on experience, location, and employer.

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.

Sous Chef In Training jobs near you
Infographic showing various Sous Chef In Training job openings in Madison, WI as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 18% Part Time, 2% Temporary, and 1% Contract. Highlights an 83% Physical, 1% Hybrid, and 16% Remote job distribution, with an average salary of $59,448 per year, or $28.6 per hour.

Sous Chef (FT)

Edgerton, WI • On-site

Edgerton Hospital And Health Services
Health Care and Social Assistance • 51 - 200 employees
Learn more about Edgerton Hospital And Health Servicesexternal

$45K - $61K/yr

Full-time

Posted 14 days ago

Job description

Description
WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve.
YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team!
Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Essential Duties and Responsibilities:
  • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
  • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
  • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
  • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
  • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
  • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
  • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
  • Keeps up with peak production and service hours.
  • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
  • Performs other duties as assigned.

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