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Chef Jobs in Frederick, MD (NOW HIRING)

Gianteagle

Prepared Foods Sous Chef

Kingsdale, PA · On-site

$48K - $65K/yr

Job Summary The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and ...

Compass Group

Executive Chef

Poolesville, MD · On-site

$110K - $125K/yr

Executive Chef Salary: $110,000 - $125,000 Other Forms of Compensation: Bonus Plan, Sign On Bonus, Relocation Package Become part of Restaurant Associates, the industry's leading provider of dining ...

Compass Group

Executive Chef

Poolesville, MD · On-site

$110K - $125K/yr

Executive Chef Salary: $110,000 - $125,000 Other Forms of Compensation: Bonus Plan, Sign On Bonus, Relocation Package Become part of Restaurant Associates, the industry's leading provider of dining ...

Restaurant Associates

Executive Chef

Poolesville, MD · On-site

$110K - $125K/yr

Executive Chef Salary: $110,000 - $125,000 Other Forms of Compensation: Bonus Plan, Sign On Bonus, Relocation Package Become part of Restaurant Associates, the industry's leading provider of dining ...

Compass Group

EXECUTIVE SOUS CHEF

Dulles, VA

$75K - $83K/yr

Job Summary Working as the Executive Sous Chef , you will be responsible for assisting in the successful operation of the Culinary Department for the Capital One Lounge at IAD Airport. You will ...

Compass Group

Executive Chef

Poolesville, MD · On-site

$110K - $125K/yr

Executive Chef Salary: $110,000 - $125,000 Other Forms of Compensation: Bonus Plan, Sign On Bonus, Relocation Package Become part of Restaurant Associates, the industry's leading provider of dining ...

Lansdowne Resort

Banquet Chef

Leesburg, VA · On-site

As an integral member of the culinary team at Lansdowne Resort, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. S/he will train and motivate staff to ...

Lucky Strike

Executive Chef

Gaithersburg, MD · On-site

$75K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

Lucky Strike

Executive Chef

Gaithersburg, MD

$75K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

Lucky Strike

Executive Chef

Gaithersburg, MD · On-site

$75K - $85K/yr

Overview The Role As Executive Chef at Lucky Strike Entertainment, you will work the line five days a week, develop your Kitchen Managers and BOH team, and ensure every plate that leaves the kitchen ...

Gecko Hospitality

Executive Pastry Chef

Rockville, MD · On-site

$90K - $100K/yr

Executive Pastry Chef--Rockville, MD Area We're seeking a talented Executive Pastry Chef to lead pastry operations for a premier culinary destination near Rockville, MD. If you thrive in a fast-paced ...

Compass Group

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Chef Manager - Mount Airy, Maryland Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Sign-on Bonus $2,000.00 Think Fresh! Lead with Excellence! An industry leading hospitality food ...

Unidine

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Chef Manager - Mount Airy, Maryland Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Sign-on Bonus $2,000.00 Think Fresh! Lead with Excellence! An industry leading hospitality food ...

Compass Group

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Chef Manager - Mount Airy, Maryland Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Sign-on Bonus $2,000.00 Think Fresh! Lead with Excellence! An industry leading hospitality food ...

Compass Group

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Chef Manager - Mount Airy, Maryland Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: Sign-on Bonus $2,000.00 Think Fresh! Lead with Excellence! An industry leading hospitality food ...

Koch Trucking

CDL-A Truck Driver

Gaithersburg, MD · On-site

$100K/yr

Koch Trucking is Now Urgently Hiring CDL-A Truck Drivers - Specialized Division! Average $85,000 Annually + $2,000 Hiring Bonus Top Performers Earn $100,000+ Annually! Top Pay & Benefits: * Average ...

Koch Trucking

CDL-A Truck Driver

Germantown, MD

$100K/yr

Koch Trucking is Now Urgently Hiring CDL-A Truck Drivers - Specialized Division! Average $85,000 Annually + $2,000 Hiring Bonus Top Performers Earn $100,000+ Annually! Top Pay & Benefits: * Average ...

Koch Trucking

CDL-A Truck Driver

Hagerstown, MD · On-site

$100K/yr

Koch Trucking is Now Urgently Hiring CDL-A Truck Drivers - Specialized Division! Average $85,000 Annually + $2,000 Hiring Bonus Top Performers Earn $100,000+ Annually! Top Pay & Benefits: * Average ...

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All JobsChef JobsChef Jobs in Frederick, MD

Chef information

See Frederick, MD salary details

$10

$24

$44

How much do chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for chef in Frederick, MD is $24.49, 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 does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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For Chef jobs in Frederick, MD, the most frequently searched job titles are:

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Chef jobs near you
Infographic showing various Chef job openings in Frederick, MD as of August 2026, with employment types broken down into 90% Full Time, and 10% Part Time. Highlights an 100% In-person job distribution, with an average salary of $50,931 per year, or $24.5 per hour.

Prepared Foods Sous Chef

Gianteagle

Kingsdale, PA • On-site

$48K - $65K/yr

Full-time

Posted 12 days ago

Job description

Job Summary

The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others. A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits. They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen. The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.

Job Description

Experience Required: 1 to 3 years
Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience
Education Desired: High school diploma or equivalent
Certification or Licensing Required: Serv- safe certification a plus
Lifting Requirement: Up to 50 pounds
Travel Required: Regional - Daily, Less than 10%
Age Requirement: At least 18 years of age
Job Responsibilities
  • Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
  • Actively demonstrate appropriate suggestive selling techniques.
  • Provide active sampling opportunities, when appropriate.
  • Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
  • Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
  • Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.
  • Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.
  • Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
  • To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
  • Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
  • Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
  • Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.
  • Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.

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