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Assisting Chef Jobs in Baltimore, MD (NOW HIRING)

CNIC Careers

Junior Executive Chef

Annapolis, MD

$36/hr

Under the direction of the Deputy Director of Retail Dining & Hospitality and the Senior Executive Chef, the Jr Executive Chef is responsible for assisting in the planning, organizing, and directing ...

CNIC Careers

Junior Executive Chef

Annapolis, MD · On-site

$36/hr

Under the direction of the Deputy Director of Retail Dining & Hospitality and the Senior Executive Chef, the Jr Executive Chef is responsible for assisting in the planning, organizing, and directing ...

Compass Group

SOUS CHEF

Baltimore, MD · On-site

$55K - $65K/yr

SOUS CHEF Salary: $55000 - $65000 As the leader in business and industry dining, Eurest is the ... The position entails assisting in all phases of planning, ordering, inventory, and food preparation.

Parkhurst Dining

Sous Chef

Baltimore, MD

$19 - $22/hr

Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily ...

Broadmead

Assistant Executive Chef

Cockeysville, MD · On-site

$60K - $70K/yr

Assisting in the daily leadership and management of kitchen and production operations * Supervising and developing cooks, sous chefs, and receiving staff * Coordinating meal production and special ...

Compass Group

EXECUTIVE CHEF II

Towson, MD · On-site

$80K - $85K/yr

Improves service by communicating and assisting individuals to understand guest needs, providing ... Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a ...

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Assisting Chef information

See Baltimore, MD salary details

$10

$24

$44

How much do assisting chef jobs pay per hour?

As of Sep 10, 2026, the average hourly pay for assisting chef in Baltimore, MD is $24.47, according to ZipRecruiter salary data. Most workers in this role earn between $16.73 and $30.82 per hour, depending on experience, location, and employer.

What is an assisting chef?

Assisting Chefs, often called Assistant Chefs or Commis Chefs, support head chefs and kitchen staff in preparing and cooking food. Their responsibilities typically include prepping ingredients, maintaining kitchen cleanliness, organizing supplies, and occasionally cooking under supervision. They help ensure the kitchen runs smoothly and efficiently, especially during busy service times. Assisting Chefs also learn essential culinary skills on the job, making this role an important stepping stone for a career in the culinary industry.

What are the key skills and qualifications needed to thrive as an assisting chef?

To thrive as an Assisting Chef, you need a solid understanding of basic culinary techniques, food safety, and kitchen operations, often supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, food handling certifications, and inventory management systems is typically required. Strong teamwork, attention to detail, and the ability to work efficiently under pressure are standout soft skills in this role. These skills ensure smooth kitchen workflow, high-quality food preparation, and a safe, collaborative environment.

What are some common challenges an assisting chef faces during busy service hours, and how can they effectively manage them?

During peak service hours, Assisting Chefs often face challenges such as juggling multiple prep tasks, maintaining clear communication with the head chef and kitchen staff, and ensuring all dishes meet quality and timing standards. Effective time management, staying organized, and anticipating the needs of the team are crucial skills for handling these pressures. By remaining calm, prioritizing tasks, and supporting team members, Assisting Chefs can help the kitchen run smoothly and efficiently even during high-stress periods.

What is the difference between Assisting Chef vs Line Cook?

AspectAssisting ChefLine Cook
CredentialsBasic culinary training, sometimes certificationsSimilar culinary training, often with specialized skills
Work EnvironmentSupport role in professional kitchens, assisting senior chefsActive cooking station, preparing dishes during service
Employer & Industry UsageCommon in restaurants, hotels, cateringPrimarily in restaurants, hotels, fast-food outlets

Assisting Chefs support kitchen operations by helping senior chefs with prep and basic tasks, while Line Cooks focus on preparing specific dishes during service. Both roles require culinary training and are integral to kitchen efficiency, but Assisting Chefs often have broader support responsibilities, whereas Line Cooks are more hands-on with cooking.

Assisting Chef jobs near you

Junior Executive Chef

Annapolis, MD • On-site

US Department of the Navy
National Security • 10K+ employees
Learn more about US Department of the Navyexternal

$36/hr

Full-time

Posted 10 days ago

United States Navy rating

6.4

Company rating: 6.4 out of 10

Based on 381 frontline employees who took The Breakroom Quiz

43rd of 50 rated military and defense

Job description

The Junior Executive Chef is a member of the Naval Academy Hospitality Culinary Team, within the Naval Academy Business Services Division. Under the direction of the Deputy Director of Retail Dining & Hospitality and the Senior Executive Chef, the Jr Executive Chef is responsible for assisting in the planning, organizing, and directing of daily food production, functions, including presentation, service, safety and sanitation practices for any of the establishments under the Hospitality purview.Qualifications:In order to meet the basic requirement of the Junior Executive Chef position, NF-1101-04, you must meet one of the following:
a) Three (3) years of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision; OR
b) Three (3) full years of graduate level education.
YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:
  1. Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.
  2. Communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride.
  3. Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred.
  4. Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred.
  5. Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.
Education:Employment Type: OTHER

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Industry

National security, national security and international affairs, public safety statistics centers and offices, guided missile and space vehicle manufacturing and public administration

Company size

10,000+ Employees

Headquarters location

Washington, DC, US

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