$60k - $72k
Job Title: Production Sous Chef - Airline Catering Job Location: Baltimore-USA-21240 Work Location Type: On-Site Salary Range: $60,000.00 - 72,000.00 About us LSG Sky Chefs is one of the world’s largest airline catering…
Hospitality & Food · Baltimore, MD
Chef jobs in Baltimore, MD
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
823
Open roles today
$19–$56/hr
Typical pay range
$63k
Median, full-time
6
Fresh in this list
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01
Open chef roles
10 shown of 823 · sorted by freshness
$21 - $23 per hour
Job Description Time to step up your career! This is your moment to shine and lead the way for others too. We’re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager wh…
Title: Executive Sous Chef - Premium All Inclusive Clubs - M&T Bank Stadium Salary: $85,000 to $95,000 Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environmen…
$100k - $110k
Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary The Executive Chef at the Baltimore Convention Center leads all culinary operations, driving food qual…
Following 20 years at Woodberry Kitchen, James Beard award-winning chef Spike Gjerde ( Woodberry Kitchen, La Jetée, Bar Dali, Cafe Terracotta ) is embarking on a new chapter: the ecco/project evolves WK's intense commitm…
Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II - Residential Dining at the University of Maryland Baltimore County in Baltimore, M…
changed: exceptional food, genuine hospitality, and serving our community with pride. Today, we're searching for the next Executive Chef and Culinary Director to help write the next chapter of that story. This isn't a ro…
$55k - $65k
Position Title: SOUS CHEF- BALTIMORE, MD Salary: $55,000 - $65,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
YOU BELONG HERE What Awaits You? Career growth and development Employee and Dependent Tuition Assistance Diverse and collaborative working environment Affordable and comprehensive benefits package Our competitive Benefit…
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What chefs earn in Baltimore
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $40k–$52k |
| Mid level | $25–$36 | $52k–$74k |
| Senior | $34–$56 | $71k–$116k |
Adjusted for the Baltimore market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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