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Rotating Schedule Performance Chef Jobs in Middle River, MD

Merriweather Lakehouse

Sous Chef

Columbia, MD · On-site

$49K - $67K/yr

... and rotating food products. * Monitor inventory levels and help control food costs, waste, and ... Address employee performance and operational issues promptly and professionally, escalating ...

TalentMovers

Sous Chef

Chesapeake City, MD · On-site

$23.30/hr

... performance) Position Type: Full-time | Non-Exempt Reports To: Executive Chef Position Overview ... Participate in scheduling, inventory, and day-to-day operations Requirements: * 2+ years of ...

Stella Maris

Sous Chef

Timonium, MD · On-site

$22.15/hr

... when scheduling needs must be met to ensure uninterrupted service to our residents. Essential ... Is responsible for the orientation of each new employee, appraising performance on a daily basis ...

STK Baltimore

Executive Sous Chef

Baltimore, MD · On-site

$64K - $82K/yr

Up to 15% of the base salary in performance-based bonuses * Comprehensive Benefits Package ... Ensure proper storage, rotation, and handling of food items to maintain freshness and safety

TalentMovers

Sous Chef

Chesapeake City, MD · On-site

$23.30/hr

... performance) Position Type: Full-time | Non-Exempt Reports To: Executive Chef Position Overview ... Participate in scheduling, inventory, and day-to-day operations Requirements: * 2+ years of ...

Irish Restaurant Company

SOUS CHEF

Severna Park, MD

$50K - $68K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... employee performance appraisals are followed and completed on a timely basis.Schedule labor as ...

Stella Maris

Sous Chef

Timonium, MD

$33.25/hr

... when scheduling needs must be met to ensure uninterrupted service to our residents. Essential ... Is responsible for the orientation of each new employee, appraising performance on a daily basis ...

Stella Maris

Sous Chef

Timonium, MD

$33.25/hr

... when scheduling needs must be met to ensure uninterrupted service to our residents. Essential ... Is responsible for the orientation of each new employee, appraising performance on a daily basis ...

Irish Restaurant Company

SOUS CHEF

Severna Park, MD · On-site

$50K - $68K/yr

Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen ... performance appraisals are followed and completed on a timely basis. • Schedule labor as required ...

Clyde's Restaurant Group

Sous Chef

Baltimore, MD · On-site

$65K - $75K/yr

Strong stability and performance. * Positive Culture: Courtesy, dignity, and respect. * Retirement ... Flexible Schedule: 5-day work week. * Career Growth: Rapid advancement opportunities.

Atlas Restaurant Group

Sous Chef

Cockeysville, MD · On-site

$65K - $75K/yr

Create schedules and organize the kitchen workload to ensure the team is set up for success ... Manage inventory, order supplies, and ensure proper product rotation to maintain quality and ...

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Rotating Schedule Performance Chef information

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How much do rotating schedule performance chef jobs pay per hour?

As of Aug 25, 2026, the average hourly pay for rotating schedule performance chef in Middle River, MD is $23.12, according to ZipRecruiter salary data. Most workers in this role earn between $15.82 and $29.09 per hour, depending on experience, location, and employer.

What is a rotating schedule performance chef?

A Rotating Schedule Performance Chef is a culinary professional who prepares meals for clients, often athletes or performers, following a schedule that changes regularly instead of a standard set shift. Their main focus is to create nutritious, performance-enhancing meals tailored to specific dietary needs and activity schedules. They often work closely with nutritionists, trainers, or medical staff to optimize the health and performance of their clients. This role requires flexibility, culinary expertise, and a thorough understanding of nutrition.

How does working a rotating schedule impact the day-to-day responsibilities of a performance chef?

Working as a Performance Chef on a rotating schedule means your daily responsibilities and hours may vary week to week, which can require flexibility and adaptability. You might be preparing meals for athletes or clients at different times of the day, depending on training or event schedules. This structure often involves close collaboration with nutritionists, trainers, and other kitchen staff to ensure meals are tailored to specific performance needs. While the variety can be rewarding, it can also present challenges in maintaining work-life balance, so strong organizational skills and clear communication are essential for success.

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

To thrive as a Rotating Schedule Performance Chef, you need advanced culinary skills, thorough food safety knowledge, and formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and menu planning software is typically required. Flexibility, time management, and strong communication are crucial soft skills, especially when adapting to changing schedules and diverse team environments. These competencies ensure consistent food quality, efficient kitchen operations, and adaptability to varying work demands.

What is the difference between Rotating Schedule Performance Chef vs Line Cook?

AspectRotating Schedule Performance ChefLine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, hotelsKitchen stations, restaurants, catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, cafes, catering
Search & Comparison IntentRoles with scheduling and performance focusEntry-level or operational kitchen roles

The Rotating Schedule Performance Chef typically oversees kitchen operations, focusing on performance and scheduling, requiring culinary credentials. In contrast, a Line Cook primarily prepares food on specific stations, often with less managerial responsibility. Both roles are common in the hospitality industry, but the Performance Chef has a broader scope related to team management and performance metrics.

What are popular job titles related to Rotating Schedule Performance Chef jobs in Middle River, MD?

For Rotating Schedule Performance Chef jobs in Middle River, MD, the most frequently searched job titles are:

What job categories do people searching Rotating Schedule Performance Chef jobs in Middle River, MD look for?

The top searched job categories for Rotating Schedule Performance Chef jobs in Middle River, MD are:

What cities near Middle River, MD are hiring for Rotating Schedule Performance Chef jobs?

Cities near Middle River, MD with the most Rotating Schedule Performance Chef job openings:

Rotating Schedule Performance Chef jobs near you

Sous Chef

Columbia, MD • On-site

Merriweather Lakehouse
See more jobs at Merriweather Lakehouseexternal

$49K - $67K/yr

Full-time

Posted 11 days ago

Job description

Position Overview

The 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 quality, proper execution of menus and recipes, efficient kitchen operations, and adherence to food safety and sanitation standards.

The ideal candidate is an experienced culinary professional who leads by example, thrives in a fast-paced hospitality environment, and takes pride in developing people, maintaining high standards, and delivering an exceptional dining experience.

Key Responsibilities
  • 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 workflow.
  • Prepare, cook, and present menu items consistently according to established recipes, standards, and specifications.
  • Maintain high standards of food quality, presentation, portion control, and consistency.
  • Assist with menu development, specials, seasonal offerings, and recipe development.
  • Train, coach, and develop culinary team members on proper cooking techniques, recipes, plating, sanitation, and kitchen procedures.
  • Ensure all kitchen stations are properly stocked, organized, clean, and ready for service.
  • Monitor food preparation and service to ensure timely and accurate execution.
  • Assist with ordering, receiving, storing, and rotating food products.
  • Monitor inventory levels and help control food costs, waste, and portion sizes.
  • Conduct regular quality checks of food products and finished dishes.
  • Ensure compliance with all health department regulations, food safety requirements, and hotel standards.
  • Maintain proper sanitation and cleanliness throughout the kitchen, storage areas, and equipment.
  • Assist with scheduling and labor management as directed by the Executive Chef.
  • Communicate effectively with Front of House leadership, Banquets, Events, and other hotel departments.
  • Assist with banquet and special event food preparation and execution as needed.
  • Address employee performance and operational issues promptly and professionally, escalating concerns when appropriate.
  • Lead by example in professionalism, teamwork, communication, and guest service.
  • Step into any kitchen position when needed to support the team and maintain smooth operations.
  • Perform other duties as assigned by the Executive Chef or hotel leadership.
Qualifications
  • 3+ years of professional culinary experience, preferably in a hotel, resort, upscale restaurant, or high-volume hospitality environment.
  • Previous Sous Chef, Chef de Partie, or kitchen leadership experience strongly preferred.
  • Culinary degree or formal culinary training preferred but not required.
  • Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations.
  • Working knowledge of food safety, sanitation, and HACCP principles.
  • Ability to lead, train, motivate, and hold culinary team members accountable.
  • Strong organizational and time-management skills.
  • Ability to remain calm, focused, and professional in a high-pressure environment.
  • Excellent communication and teamwork skills.
  • Strong attention to detail and commitment to quality.
  • Ability to work flexible hours, including evenings, weekends, holidays, and during high-volume events.
  • Ability to stand for extended periods and safely lift and carry items as required in a professional kitchen.
  • ServSafe certification or ability to obtain certification preferred.

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