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Culinary Development Chef Jobs in Baltimore, MD (NOW HIRING)

SSA Group

Catering - Sous Chef

Baltimore, MD · On-site

$26 - $29/hr

We bring together admissions, culinary, and retail with innovation and human connection to shape a ... Proven leadership skills with an understanding of the importance of team building/development ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD · On-site

$18 - $24/hr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$49K - $67K/yr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$49K - $67K/yr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$18 - $24/hr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD · On-site

$18 - $24/hr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$18 - $24/hr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD · On-site

$49K - $67K/yr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Tatte Holdings, LLC

Sous Chef - Downtown, DC

Annapolis, MD · On-site

$68K - $81K/yr

... development, and thrive in fast paced, high volume environments. In the absence of the Head Chef ... Minimum of 3 years of culinary or kitchen management experience in a high volume foodservice ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$49K - $67K/yr

Manage and direct all culinary staff to ensure standards and quality are being followed by each ... Chef in menu development, organization and completion of production sheets and execution of new ...

Atlas Restaurant Group

Executive Chef

Baltimore, MD · On-site

$115K - $130K/yr

Shape and evolve the culinary vision of Nine Tailed Fox * Design menus that are expressive ... Ongoing learning and leadership development to keep you growing * Real opportunities to move, grow ...

STK Baltimore

Sous Chef

Baltimore, MD

$70K - $75K/yr

Commuter and Dependent Care Benefits What You'll Do As a Sous Chef, you will be responsible for ... Development & Kitchen Culture * Train, mentor, and inspire kitchen staff to meet our high culinary ...

ecco/project

Chef de Cuisine

Baltimore, MD

$70K - $75K/yr

Following 20 years at Woodberry Kitchen, James Beard award-winning chef Spike Gjerde ( Woodberry ... Supporting Spike's vision for the culinary programs including recipe development and documentation ...

STK Baltimore

Sous Chef

Baltimore, MD · On-site

$49K - $67K/yr

Commuter and Dependent Care Benefits What You'll Do As a Sous Chef, you will be responsible for ... Development & Kitchen Culture * Train, mentor, and inspire kitchen staff to meet our high culinary ...

Atlas Restaurant Group

Banquet Sous Chef

Annapolis, MD · On-site

$70K - $80K/yr

What You'll Do * Support the execution of all banquet and event culinary operations with ... Train, coach, and support kitchen team members--reinforcing accountability and development * Step ...

Sodexo

Executive Chef 2

Ellicott City, MD · On-site

$77K - $100K/yr

The Executive Chef will lead a culinary team of approximately 25 professionals, overseeing all ... culinary excellence. You'll lead the charge in standardizing operations, fostering team development ...

Sodexo

Executive Chef 2

Ellicott City, MD

$77K - $100K/yr

The Executive Chef will lead a culinary team of approximately 25 professionals, overseeing all ... culinary excellence. You'll lead the charge in standardizing operations, fostering team development ...

Erickson

Executive Chef

Riderwood, MD

$80K - $90K/yr

The Executive Chef will provide leadership for all culinary operations, ensuring exceptional food quality, consistency, presentation, food safety, and team development while fostering a culture of ...

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All JobsCulinary Development Chef JobsCulinary Development Chef Jobs in Baltimore, MD

Culinary Development Chef information

See Baltimore, MD salary details

$31.8K

$78.8K

$113.3K

How much do culinary development chef jobs pay per year?

As of Aug 19, 2026, the average yearly pay for culinary development chef in Baltimore, MD is $78,804.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,100.00 and $90,400.00 per year, depending on experience, location, and employer.

What is a culinary development chef?

Culinary Development Chefs are professional chefs who specialize in creating and improving recipes, menus, and food products for restaurants, food manufacturers, or hospitality companies. They blend culinary creativity with technical knowledge to develop new dishes, enhance existing offerings, and ensure that recipes can be consistently reproduced on a large scale. Their work often involves testing ingredients, refining cooking techniques, and collaborating with other departments such as marketing and production. Culinary Development Chefs play a key role in keeping a brand’s food offerings innovative, appealing, and competitive in the marketplace.

How does a culinary development chef typically collaborate with other departments to bring new menu items to market?

Culinary Development Chefs work closely with cross-functional teams such as marketing, procurement, and operations to ensure new menu items are both innovative and feasible. They often participate in brainstorming sessions, conduct taste tests, and adjust recipes based on feedback from stakeholders. Collaboration with supply chain teams is crucial to source ingredients that meet quality standards and fit within budget constraints. Additionally, they work with training teams to develop materials that help kitchen staff consistently execute new dishes across multiple locations.

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

To thrive as a Culinary Development Chef, you need advanced culinary expertise, creativity in recipe development, and a solid understanding of food safety, typically supported by a relevant culinary degree or certification. Familiarity with commercial kitchen equipment, recipe management software, and knowledge of current food trends are essential technical assets. Strong leadership, collaboration, and communication skills set top performers apart in this role. These abilities ensure the creation of innovative, high-quality dishes that meet both operational goals and customer expectations.

What is the difference between Culinary Development Chef vs Pastry Chef?

AspectCulinary Development ChefPastry Chef
CredentialsCooking certifications, culinary degreesPastry arts certifications, culinary degrees
Work EnvironmentTest kitchens, product development labsBakery, pastry shops, restaurants
Industry UsageFood manufacturing, restaurant chains, product innovationBakery, patisserie, dessert-focused establishments

The Culinary Development Chef focuses on creating new recipes, product development, and culinary innovation, often working in test kitchens or labs. In contrast, a Pastry Chef specializes in baking and pastry arts, working primarily in bakeries or pastry shops. While both roles require culinary skills and certifications, their work environments and industry applications differ significantly.

What are popular job titles related to Culinary Development Chef jobs in Baltimore, MD?

For Culinary Development Chef jobs in Baltimore, MD, the most frequently searched job titles are:

What job categories do people searching Culinary Development Chef jobs in Baltimore, MD look for?

The top searched job categories for Culinary Development Chef jobs in Baltimore, MD are:

Culinary Development Chef jobs near you
Infographic showing various Culinary Development Chef job openings in Baltimore, MD as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 14% Part Time, and 3% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $78,804 per year, or $37.9 per hour.

Sous Chef- Coppin State University

Thompson Hospitality Corporation

Baltimore, MD • On-site

$49K - $67K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 26 days ago

Thompson Hospitality rating

5.4

Company rating: 5.4 out of 10

Based on 8 frontline employees who took The Breakroom Quiz

Job description

Overview
Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our Sous Chef, where creativity meets community and every dish makes a difference.
As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program.
Responsibilities
  • Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.
  • Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.
  • Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development.
  • Monitor food production for quality and safety, adhering to regulations and university policies.
  • Manage inventory, control costs, and reduce waste through portion control and menu planning.
  • Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations.
  • Requires 50-55 hours per week, including evenings and weekends as business needs dictate.

Qualifications
  • Culinary degree or equivalent 2 years' experience in a culinary leadership role.
  • Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account.
  • Knowledge of culinary techniques, menu development, and food safety standards.
  • Strong organizational and multitasking abilities to handle a fast-paced kitchen.
  • Excellent communication and leadership skills to effectively manage and motivate a diverse team.
  • Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.
  • Ability to communicate clearly in a noisy kitchen environment.
  • May require climbing ladders or using step stools to access upper storage or equipment.

Physical Requirements:
  • Ability to stand and walk for extended periods during long shifts.
  • Frequent bending, reaching, stooping, and twisting.
  • Ability to lift, carry, and move items weighing up to 50 pounds.
  • Manual dexterity to handle knives, cookware, and kitchen equipment safely.
  • Ability to work in a fast-paced, high-pressure kitchen environment.
  • Tolerance for exposure to heat, steam, noise, and open flames.
  • Ability to navigate tight kitchen spaces and multitask efficiently.
  • Visual and sensory acuity to inspect food quality, presentation, and safety.
  • Flexibility to work early mornings, late nights, weekends, and holidays as required

Competitive Benefits:
  • Health/Dental/Vision
  • Paid Time Off
  • 401(k), matched up to 4%
  • Short- and Long-Term Disability
  • Tuition Reimbursement
  • Employee Referral Program
  • Pet Insurance
  • Discounts: Hotels, Travel, Tickets, Restaurants
  • Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.

Who We Are:
Coppin State University is a historically Black university situated in Baltimore, Maryland, USA. Founded in 1900, it has a strong commitment to providing access to quality higher education for African American students. Coppin State offers a diverse range of undergraduate and graduate programs, with a focus on promoting academic achievement and community engagement.
Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/
We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

What Thompson Hospitality employees say

Pay

Benefits

Hours and flexibility

Workplace

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About Thompson Hospitality

Sourced by ZipRecruiter

Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year.

Industry

Hospitality services

Company size

1,001 - 5,000 Employees

Headquarters location

Reston, VA, US

Year founded

1992

Social media

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