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Assistant Chef Jobs in Baltimore, MD (NOW HIRING)

Irish Restaurant Company

SOUS CHEF

Davidsonville, MD · On-site

$50K - $67K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... positions Assist and direct the training time allocated for kitchen operations to any front of ...

Irish Restaurant Company

SOUS CHEF

Annapolis, MD · On-site

$49K - $66K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... positions Assist and direct the training time allocated for kitchen operations to any front of ...

Irish Restaurant Company

SOUS CHEF

Severna Park, MD · On-site

$50K - $68K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... positions Assist and direct the training time allocated for kitchen operations to any front of ...

Irish Restaurant Company

SOUS CHEF

Davidsonville, MD · On-site

$50K - $67K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... • Assist and direct the training time allocated for kitchen operations to any front of house ...

Irish Restaurant Company

SOUS CHEF

Severna Park, MD · On-site

$50K - $68K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... • Assist and direct the training time allocated for kitchen operations to any front of house ...

Irish Restaurant Company

SOUS CHEF

Annapolis, MD · On-site

$49K - $66K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... • Assist and direct the training time allocated for kitchen operations to any front of house ...

Clyde's Restaurant Group

Be Seen First

Sous Chef

Baltimore, MD · On-site

$65K - $75K/yr

WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF * Reputable Company: Strong stability and performance ... Inventory prepared foods and determines portion sizes and cooking "specs" * Assist in monthly ...

Clyde's Restaurant Group

Be Seen First

Sous Chef

Baltimore, MD · On-site

$65K - $75K/yr

WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF * Reputable Company: Strong stability and performance ... Inventory prepared foods and determines portion sizes and cooking "specs" * Assist in monthly ...

Clyde's Restaurant Group

Sous Chef

Baltimore, MD · On-site

$65K - $75K/yr

WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF * Reputable Company: Strong stability and performance ... Inventory prepared foods and determines portion sizes and cooking "specs" * Assist in monthly ...

TSG Developments Investments Inc.

Chef, Sous

Laurel, MD · On-site

$49K - $66K/yr

Reports any problems to Executive Chef * Assist the Executive Chef with purchasing requirements and follows procedures required by the Purchasing Director. SUPERVISORY RESPONSIBILITIES Assists the ...

Reveal Real Estate Management

Head Chef

Baltimore, MD · On-site

$60K - $80K/yr

HEAD CHEF - CULINARY OPERATIONS & EVENT EXECUTION Guilford Hall Brewery Location: Baltimore, MD ... Analyze sales trends, menu performance, and product utilization to optimize profitability * Assist ...

Reveal Real Estate Management

Head Chef

Baltimore, MD · On-site

$60K - $80K/yr

HEAD CHEF - CULINARY OPERATIONS & EVENT EXECUTION Guilford Hall Brewery Location: Baltimore, MD ... Analyze sales trends, menu performance, and product utilization to optimize profitability * Assist ...

Parkhurst Dining

Sous Chef

Baltimore, MD

$19 - $22/hr

... levels. · Assist with Executive Chef in menu development, organization and completion of ... production sheets and execution of new recipe standards. · Assist Executive Chef in regular ...

Brock & Company, Inc.

Relief Chef Manager

Laurel, MD · On-site

$27 - $32/hr

As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of ... Coordinate or assist with catering events, including event costing and billing. * Manage, train ...

Brock & Company Inc.

Relief Chef Manager

Laurel, MD · On-site

$27 - $32/hr

Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready to trade the ... Coordinate or assist with catering events, including event costing and billing. * Manage, train ...

Brock & Company Inc

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

Description Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready ... Coordinate or assist with catering events, including event costing and billing. * Manage, train ...

Brock & Company, Inc.

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of ... Coordinate or assist with catering events, including event costing and billing. * Manage, train ...

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All JobsChef JobsAssistant Chef JobsAssistant Chef Jobs in Baltimore, MD

Assistant Chef information

See Baltimore, MD salary details

$9

$20

$38

How much do assistant chef jobs pay per hour?

As of Aug 20, 2026, the average hourly pay for assistant chef in Baltimore, MD is $20.70, according to ZipRecruiter salary data. Most workers in this role earn between $16.01 and $22.21 per hour, depending on experience, location, and employer.

What does a chef assistant do?

A chef assistant provides support for the head chef of a restaurant, bakery, catering business, or cafeteria. As a chef assistant, your job duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation. The qualifications for a career as a chef assistant vary by employer, but typically include training from a culinary school, proven cooking skills, and experience working in a kitchen. You need strong teamwork abilities and a willingness to work a flexible schedule.

What is an assistant chef?

Assistant Chefs, also known as commis chefs or junior chefs, support the head chef and sous chef in a professional kitchen. Their responsibilities typically include preparing ingredients, cooking basic dishes, maintaining kitchen cleanliness, and helping with inventory management. They play a crucial role in ensuring a smooth workflow and may also assist in plating dishes and learning advanced culinary techniques. This position is often an entry-level role for those pursuing a culinary career, offering hands-on experience and opportunities for advancement.

How does an assistant chef typically collaborate with the head chef and other kitchen staff during service?

As an Assistant Chef, you play a vital role in supporting the Head Chef by preparing ingredients, ensuring stations are well-stocked, and executing dishes according to established recipes and quality standards. Collaboration is constant—clear communication with the Head Chef and other cooks helps maintain a smooth workflow, especially during busy service hours. You may also assist in training junior staff and step in to manage specific sections of the kitchen when needed, making adaptability and teamwork essential traits for success in this role.

What are the key skills and qualifications needed to thrive as an assistant chef, and why are they important?

To thrive as an Assistant Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in a kitchen environment, often supported by a culinary certificate or diploma. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is typically required. Strong teamwork, time management, and attention to detail are crucial soft skills that help in supporting the head chef and ensuring smooth kitchen operations. These skills and qualities are vital for maintaining food quality, efficiency, and safety in a fast-paced culinary setting.

What is the difference between Assistant Chef vs Line Cook?

AspectAssistant ChefLine Cook
CredentialsBasic culinary training, certifications varyBasic culinary skills, often no formal certification required
Work EnvironmentAssists head chef, supports kitchen operationsPrepares specific dishes on the line during service
Employer & Industry UsageHotels, restaurants, catering servicesRestaurants, hotels, catering
Common Search & ComparisonYesYes

The Assistant Chef typically supports the head chef and handles a variety of kitchen tasks, often with some formal training. Line Cooks focus on preparing specific dishes during service, usually with less supervision. Both roles are essential in culinary operations, but Assistant Chefs often have broader responsibilities and may oversee Line Cooks.

More about Assistant Chef jobs

What are the most commonly searched types of Chef jobs in Baltimore, MD?

The most popular types of Chef jobs in Baltimore, MD are:

What cities near Baltimore, MD are hiring for Assistant Chef jobs?

Cities near Baltimore, MD with the most Assistant Chef job openings:

Assistant Chef jobs near you
Infographic showing various Assistant Chef job openings in Baltimore, MD as of August 2026, with employment types broken down into 2% As Needed, 75% Full Time, 19% Part Time, 1% Temporary, and 3% Contract. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $43,048 per year, or $20.7 per hour.

SOUS CHEF

Irish Restaurant Company

Davidsonville, MD • On-site

$50K - $67K/yr

Full-time

Re-posted 16 days ago

Job description

Experienced SOUS CHEF for busy Severna Park Restaurant.Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients.Summary of Position: Works under the direction of Chef and GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. SOUS CHEF will act at all times in accordance with core values of company and work toward the success of the department and the restaurant operation as a whole

Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.Fill in where needed to ensure guest service standards and efficient operations.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.Responsible for training kitchen personnel in cleanliness and sanitation practices.Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas

Check, maintain and record proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientationBe knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor .

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