$25 - $27 per hour
Sous Chef II-- Private School Full Time Employee Benefits Eligible Pay Rate: $25-$27 an hour Bring your culinary leadership to a dynamic private-school kitchen where creativity, teamwork, and great food matter. Brock & C…
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.
396
Open roles today
$19–$56/hr
Typical pay range
$63k
Median, full-time
7
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01
Open chef roles
12 shown of 396 · sorted by freshness
Chef Manager II-- Private school Full Time Employee Benefits Eligible Salary: 70K-85K Your next great creation could be a stronger team, a student’s favorite meal, or a dining experience that makes someone’s day. As Chef…
For more than 125 years, The Johns Hopkins Hospital has been a leader in the diagnosis and treatment of disease. Above all, we aim to provide the highest-quality health care and service to all our patients. Our patients…
$60k
Culinary Services Group is hiring immediately for a Chef Manager position. Location : Baltimore, MD 21217 Schedule : M-F, ALT Weekends / Holidays Requirement : Culinary Managment Pay Range : $60,000 per year to $65,000 p…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
Industry/SectorNot ApplicableSpecialismOperationsManagement LevelDirectorJob Description & SummaryThe OpportunityAs a Manufacturing QMS Consultant within our Operations practice, you will specialize in optimizing operati…
Position Summary We are seeking a talented and detail-oriented Sous Chef to support the Executive Chef in leading all back-of-house culinary operations for a high-volume fine dining restaurant. The Sous Chef plays a crit…
JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, sche…
$24 - $26.5 per hour
The Sous Chef serves as a key culinary leader at Tiger Hospitality, supporting the Executive Chef in the daily operation of residential dining, retail dining, catering, and special event food production. This position pl…
Thames Street Oyster House has a very rare opening for an extremely motivated culinary professional to join our team as Chef de Cuisine. This is a position that has not been available since shortly after opening 15 years…
Job Overview: As an Event Head Chef at Lib's Catering, you will play a pivotal role in coordinating the final stages of planning and the culinary execution of events. To ensure the seamless delivery of our services in li…
of our employees. You can explore the details of our benefits offering by visiting the following link: Summary: The Executive Chef will focus on the deployment of innovative food and wellness solutions as well as culinar…
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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.
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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.
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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.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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