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Live In Private Chef Jobs in Frederick, MD (NOW HIRING)

Sixty Vines

Executive Chef

Gaithersburg, MD · On-site

$75K - $95K/yr

In partnership with the General Manager and Director of Culinary, you will oversee menu execution ... Support private events and special food-and-wine experiences MENU EXECUTION * Lead new menu ...

Sixty Vines

Executive Chef

Gaithersburg, MD · On-site

$80 - $100/hr

... in a high-volume, full-service restaurant * Experience leading menu rollouts and implementing ... Support private events and special food-and-wine experiences MENU EXECUTION * Lead new menu ...

AMN Healthcare

Otolaryngology Physician

Hagerstown, MD · On-site

$550K/yr

... private hospital system providing exceptional care is seeking a board-certified or board-eligible otolaryngologist. This position offers a highly desirable quality of life and the ability to live in ...

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All JobsLive In Private Chef JobsLive In Private Chef Jobs in Frederick, MD

Live In Private Chef information

See Frederick, MD salary details

$30.3K

$89.9K

$156.1K

How much do live in private chef jobs pay per year?

As of Sep 8, 2026, the average yearly pay for live in private chef in Frederick, MD is $89,868.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,200.00 and $119,300.00 per year, depending on experience, location, and employer.

What is a live in private chef?

A Live In Private Chef is a professional cook who resides in a client's home and is responsible for preparing daily meals tailored to the client's preferences and dietary needs. They may also handle meal planning, grocery shopping, kitchen organization, and special event catering. This role often includes adapting to a family's schedule, maintaining a high standard of cleanliness, and sometimes traveling with the client.

What does a live in private chef do?

A typical day as a Live In Private Chef involves planning and preparing daily meals tailored to the household's preferences and dietary needs, grocery shopping or managing pantry supplies, and maintaining a clean, organized kitchen. You may also be responsible for accommodating last-minute changes in meal schedules and catering to special events or gatherings hosted at the residence. Collaboration is often required with household staff such as housekeepers or personal assistants to coordinate schedules and meal logistics. Flexibility is key, as meal times and requests can change unexpectedly, making adaptability a valuable asset in this role. Many chefs find the position rewarding due to the opportunity to build close client relationships and exercise creativity in daily cooking.

What are the key skills and qualifications needed to thrive as a live in private chef?

To thrive as a Live In Private Chef, you need advanced culinary skills, experience in menu planning, and a background in nutrition or hospitality management. Familiarity with kitchen appliances, food safety certifications (such as ServSafe), and sometimes knowledge of dietary management software are important. Strong soft skills include discretion, flexibility, time management, and excellent interpersonal communication. These abilities ensure you can deliver personalized dining experiences while adapting to your employer's preferences and maintaining a trustworthy, professional relationship in the private home setting.

What are popular job titles related to Live In Private Chef jobs in Frederick, MD?

For Live In Private Chef jobs in Frederick, MD, the most frequently searched job titles are:

What job categories do people searching Live In Private Chef jobs in Frederick, MD look for?

The top searched job categories for Live In Private Chef jobs in Frederick, MD are:

What cities near Frederick, MD are hiring for Live In Private Chef jobs?

Cities near Frederick, MD with the most Live In Private Chef job openings:

Live In Private Chef jobs near you
Infographic showing various Live In Private Chef job openings in Frederick, MD as of August 2026, with employment types broken down into 77% Full Time, and 23% Part Time. Highlights an 90% In-person, 5% Hybrid, and 5% Remote job distribution, with an average salary of $89,868 per year, or $43.2 per hour.

Executive Chef

Sixty Vines

Gaithersburg, MD • On-site

$75K - $95K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 23 days ago

Sixty Vines rating

5.7

Company rating: 5.7 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef's table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together.
We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide.
JOB SUMMARY
We are seeking a hands-on Executive Chef to lead Sixty Vines' culinary operations. In partnership with the General Manager and Director of Culinary, you will oversee menu execution, food cost, kitchen systems and the daily development of our culinary team.
Our ideal Executive Chef combines strong business judgment with a passion for wine-country cuisine, consistent execution and developing the next generation of Chefs.
COMPENSATION & BENEFITS
Salary Range: $75,000-$95,000 per year, plus monthly profit share
BENEFITS: THE GOOD STUFF
  • Flexible schedules
  • Potential for a four-day workweek once a month
  • Up to 17 days of Paid Time Off
  • 401(k) match
  • Medical, dental and vision insurance after 60 days
  • Wine-country trips
  • Free access to mental health services
  • Growth and leadership development opportunities

EXPERIENCE AND QUALIFICATIONS
  • 3-5 years of culinary management experience in a high-volume, full-service restaurant
  • Experience leading menu rollouts and implementing kitchen systems
  • Strong understanding of food cost, culinary labor, inventory and purchasing
  • Proven ability to lead, motivate and develop culinary teams
  • Advanced knowledge of scratch cooking, recipe execution and presentation standards
  • Strong communication, organization and problem-solving skills
  • Entrepreneurial, energetic and detail-oriented leadership style
  • Food Manager certification required
  • Culinary degree or equivalent professional training preferred
  • Ability to work days, evenings, weekends and holidays as business needs require
  • Must be able to stand for extended periods and lift up to 50 pounds

KEY RESPONSIBILITIES
CULINARY DIRECTION
  • Partner with the General Manager and Director of Culinary to execute and advance our culinary vision
  • Own the food menu, food cost and culinary team responsible for its execution
  • Ensure each dish reflects Sixty Vines' Brand DNA and complements our wine program
  • Maintain a hands-on presence throughout preparation and service
  • Research culinary techniques and trends to keep our menu relevant and ahead of the curve
  • Support private events and special food-and-wine experiences

MENU EXECUTION
  • Lead new menu launches and seasonal rollouts from planning through implementation
  • Train culinary leaders and Team Members on recipes, preparation methods and presentation standards
  • Ensure the kitchen has the products, equipment and training required for each rollout
  • Monitor food quality, consistency and Guest feedback and correct execution gaps promptly
  • Maintain accurate recipes, production procedures and training materials

BUSINESS PARTNER
  • Manage food cost, culinary labor, purchasing, inventory and kitchen-related expenses
  • Review financial results and take corrective action when performance does not meet established goals
  • Control waste, portioning and product usage without compromising quality
  • Oversee culinary scheduling based on forecasted business levels
  • Maintain productive relationships with approved vendors and supplier partners
  • Identify opportunities to improve efficiency and profitability while protecting the Guest experience

PEOPLE CHAMPION
  • Hire, train, coach and retain talented culinary Team Members
  • Develop the next generation of Chefs through hands-on training and accountability
  • Establish clear expectations and provide fair, direct and consistent feedback
  • Build a positive culinary culture centered on teamwork, curiosity and continuous improvement
  • Foster strong communication between the culinary and front-of-house teams

QUALITY AND SAFETY LEADER
  • Maintain our standards for food quality, kitchen cleanliness and organization
  • Ensure products are received, stored, labeled, rotated and prepared properly
  • Enforce all recipe, portion and presentation standards
  • Lead food safety, sanitation, regulatory compliance and product education
  • Maintain required culinary records, certifications and operational documentation

If you are passionate about developing culinary talent, creating wine-country-inspired food and helping reimagine wine culture, we invite you to apply.
We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.
Equal Opportunity Employer
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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