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Executive Chef Jobs in Rosedale, MD (NOW HIRING)

Johns Hopkins Health System

Executive Chef

Baltimore, MD · On-site

$71K - $97K/yr

YOU BELONG HERE What Awaits You? * Career growth and development * Employee and Dependent Tuition Assistance * Diverse and collaborative working environment * Affordable and comprehensive benefits ...

Merriweather Lakehouse

Sous Chef

Columbia, MD · On-site

$48K - $65K/yr

Position OverviewThe Sous Chef is a hands-on culinary leader responsible for supporting the Executive Chef and overseeing the daily operations of the kitchen. This role ensures consistent food ...

Merriweather Lakehouse

Sous Chef

Columbia, MD · On-site

$65K - $75K/yr

Support the Executive Chef in the daily management and operation of the kitchen. * Lead and supervise culinary team members during assigned shifts, ensuring proper staffing, station coverage, and ...

Merriweather Lakehouse

Sous Chef

Columbia, MD

$49K - $67K/yr

Support the Executive Chef in the daily management and operation of the kitchen. * Lead and supervise culinary team members during assigned shifts, ensuring proper staffing, station coverage, and ...

Sodexo

Executive Chef 3

Baltimore, MD · On-site

$89K - $115K/yr

Residential Campus Chef About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in standardizing operations, fostering team ...

SodexoMagic

Executive Chef 3

Baltimore, MD · On-site

$89K - $115K/yr

Residential Campus Chef About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in standardizing operations, fostering team ...

Sodexo

Executive Chef 3

Baltimore, MD

$89K - $115K/yr

Residential Campus Chef About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in standardizing operations, fostering team ...

Thames Street Oyster House

SOUS CHEF

Baltimore, MD · On-site

$65K - $70K/yr

Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we ...

Thames Street Oyster House

SOUS CHEF

Baltimore, MD · On-site

$65K - $70K/yr

Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we ...

Atlas Restaurant Group

Sous Chef

Cockeysville, MD · On-site

$65K - $75K/yr

Partner with the Executive Chef to lead and support the Back of House team and daily kitchen operations. * Produce high-quality dishes that consistently meet The Oregon Grille's standards for flavor ...

Compass Group

Sous Chef - Baltimore, MD

Baltimore, MD · On-site

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

Sous Chef - Baltimore, MD

Baltimore, MD

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

Sous Chef - Baltimore, MD

Baltimore, MD · On-site

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

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 ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD · On-site

$49K - $67K/yr

... Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. * Assist Executive Chef in regular inspections of the entire unit for ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD

$49K - $67K/yr

... Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. * Assist Executive Chef in regular inspections of the entire unit for ...

Eatn Park Hospitality Group

Sous Chef

Baltimore, MD · On-site

$18 - $24/hr

... Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. * Assist Executive Chef in regular inspections of the entire unit for ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Rosedale, MD

Executive Chef information

See Rosedale, MD salary details

$38.4K

$83.3K

$124.7K

How much do executive chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for executive chef in Rosedale, MD is $83,336.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,600.00 and $94,500.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

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

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

What cities near Rosedale, MD are hiring for Executive Chef jobs?

Cities near Rosedale, MD with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Rosedale, MD as of August 2026, with employment types broken down into 87% Full Time, 9% Part Time, and 4% Contract. Highlights an 82% Physical, 5% Hybrid, and 13% Remote job distribution, with an average salary of $83,336 per year, or $40.1 per hour.

Executive Chef

Johns Hopkins Health System

Baltimore, MD • On-site

$71K - $97K/yr

Full-time

Re-posted 5 days ago

Johns Hopkins Medicine rating

7.7

Company rating: 7.7 out of 10

Based on 231 frontline employees who took The Breakroom Quiz

159th of 889 rated healthcare providers

Job description

YOU BELONG HERE
What Awaits You?
  • Career growth and development
  • Employee and Dependent Tuition Assistance
  • Diverse and collaborative working environment
  • Affordable and comprehensive benefits package

Our competitive Benefit Package is designed to support the well-being and financial security of our employees. You can explore the details of our benefits offering by visiting the following link: https://jhhs.mybenefitsjhhs.com/
Summary:
This position will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive customer and patient satisfaction, new sales, and Segment profitability goals. Creates, plans, tests and provides recommendations on marketing activities. Develops project plans and maintains budgets project implementations. Determines project needs, instructional approaches, delivery medium and required resources. Interacts with outside partners and vendors to coordinate culinary activities. Leads and participates in Segment culinary project teams to drive innovation and provides culinary leadership and training to ensure that the units comply with the execution of all aspects of patient services, retail, catering culinary standards, and procurement procedures.
Knowledge and Skills Required:
  • Develop and implement innovative, nutritionally balanced menus that accommodate therapeutic diets and physician-ordered dietary restrictions.
  • Collaborate with dietitians, nutritionists, and clinical staff to ensure menus support patient health outcomes
  • Stay current on culinary trends, healthcare dietary standards, and culturally inclusive food offerings.
  • Oversee daily kitchen operations, ensuring high-quality food preparation, presentation, and service. • Implement standard operating procedures for food production, portion control, and inventory management.
  • Ensure proper operation and maintenance of kitchen equipment and supplies.
  • Maintain compliance with federal, state, and local health regulations, including HACCP, SERV Safe, and relevant healthcare accreditation standards.
  • Conduct regular audits and training sessions on food safety, sanitation, and infection control.
  • Regularly performs patient and nursing rounding to ensure quality metrics are met.
  • Responsible for employment activities, including hiring, firing, corrective action, training, monitoring, and conducting performance reviews.

Qualifications & Requirements:
  • Associate's degree in culinary or related field required.
  • Minimum of 7 years of experience in culinary or related field.
  • One year of relevant education may be substituted for one year of required work experience or one year of relevant professional-level work experience may be substituted for one year of required education.
  • SERV Safe Manager Certification required. In accordance with DC regulations, certification must be obtained within 90 days of hire.

Shift:
Full Time (40 hours)
Day Shift
Exempt
Salary Range: Minimum 35.30/hour - Maximum 61.79/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
The Hospital reserves the right to modify employee schedules as needed.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.
Johns Hopkins Health System and its affiliates are drug-free workplace employers.

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