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Temporary Chef Jobs in Maryland (NOW HIRING)

Stella Maris

Sous Chef

Timonium, MD · On-site

$33.25/hr

Full-Time Sous Chef Check out some of our benefits offered: • Paid time off (PTO) & company paid ... Ensures all State and company documentation, HACCP, Time/Temp Logs, employee time recording, are ...

Lettuce Escape

Sous Chef

North Bethesda, MD · On-site

$55 - $75/hr

Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift * Partner with GM and/or designated managers/chefs to regularly review and maintain ...

New

Summer House Santa Monica

Sous Chef

North Bethesda, MD · On-site

$55 - $75/hr

Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift * Partner with GM and/or designated managers/chefs to regularly review and maintain ...

ABA

Sous Chef

Rockville, MD · On-site

$55K - $75K/yr

Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift * Partner with GM and/or designated managers/chefs to regularly review and maintain ...

Summer House Santa Monica

Sous Chef

North Bethesda, MD

$55K - $75K/yr

Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift * Partner with GM and/or designated managers/chefs to regularly review and maintain ...

ABA

Sous Chef

Rockville, MD · On-site

$55K - $75K/yr

Lead BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift * Partner with GM and/or designated managers/chefs to regularly review and maintain ...

Brock & Company, Inc.

Senior Relief Chef

Baltimore, MD · On-site

$72K - $83K/yr

Position Summary The Senior Relief Chef Manager provides temporary supervisory coverage at various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu ...

Brock & Company Inc

Senior Relief Chef

Baltimore, MD

$72K - $83K/yr

Position Summary The Senior Relief Chef Manager provides temporary supervisory coverage at various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu ...

Brock & Company Inc.

Senior Relief Chef

Baltimore, MD · On-site

$72K - $83K/yr

Position Summary The Senior Relief Chef Manager provides temporary supervisory coverage at various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu ...

Brock & Company, Inc.

Relief Chef Manager

Laurel, MD · On-site

$27 - $32/hr

As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

Brock & Company Inc.

Relief Chef Manager

Laurel, MD · On-site

$27 - $32/hr

Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready to trade the ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

Brock & Company Inc

Relief Chef Manager

Baltimore, MD

$27 - $32/hr

Description Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

Brock & Company Inc

Relief Chef Manager

Laurel, MD

$27 - $32/hr

Description Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

Brock & Company Inc.

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready to trade the ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

Brock & Company, Inc.

Relief Chef Manager

Baltimore, MD · On-site

$27 - $32/hr

As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of ... Temporary supervisory responsibilities may include directing employees, addressing complaints ...

RIDGEWELLS INC

Executive Chef - Major Events

Bethesda, MD

$74K - $102K/yr

... Chef who would be responsible for managing, directing and overseeing all culinary aspects within ... Schedules regular kitchen employees and temporary employees in conjunction with business forecasts ...

Ridgewells

Executive Chef - Major Events

Bethesda, MD · On-site

$95 - $110/hr

... Chef who would be responsible for managing, directing and overseeing all culinary aspects within ... Schedules regular kitchen employees and temporary employees in conjunction with business forecasts ...

Compass Group

SOUS CHEF (FULL TIME)

Baltimore, MD · On-site

$26/hr

We are hiring immediately for full time SOUS CHEF positions. * Address : 1000 Hilltop Circle ... temporary layoff. However, depending on business needs, you may be required to work year-round ...

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Temporary Chef information

What is a temporary chef?

A Temporary Chef is a professional cook hired on a short-term basis to fill in for absent staff, handle seasonal demand, or assist during busy periods. They may work in restaurants, hotels, catering companies, or private events. Temporary Chefs must quickly adapt to different kitchens, follow menus or create dishes as needed, and maintain high standards of food preparation. This role offers flexibility and diverse experience but requires strong culinary skills and adaptability.

What types of establishments do temporary chefs typically work in, and how might the work environment vary?

Temporary Chefs can be placed in a variety of settings, including restaurants, hotels, catering companies, corporate cafeterias, and private events. The work environment and team structure may differ significantly, ranging from fast-paced, high-volume kitchens to smaller, boutique operations. As a Temporary Chef, you may need to quickly adapt to different cuisines, kitchen layouts, and levels of staff support. This variety can offer valuable learning experiences and opportunities to expand your skill set in diverse culinary environments. Being adaptable and open to change is key to thriving in these roles.

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

To thrive as a Temporary Chef, you need a strong background in culinary techniques, food safety standards, and menu execution, typically supported by formal culinary training or significant industry experience. Familiarity with commercial kitchen equipment, food handling certifications (such as ServSafe), and systems for inventory management are important. Flexibility, strong organizational skills, and the ability to quickly adapt to new teams and work environments help distinguish top performers. These skills ensure smooth kitchen operations, high-quality food, and seamless integration during short-term assignments.

What are the most commonly searched types of Chef jobs in Maryland?

The most popular types of Chef jobs in Maryland are:

What are popular job titles related to Temporary Chef jobs in Maryland?

For Temporary Chef jobs in Maryland, the most frequently searched job titles are:

What job categories do people searching Temporary Chef jobs in Maryland look for?

The top searched job categories for Temporary Chef jobs in Maryland are:

What cities in Maryland are hiring for Temporary Chef jobs?

Cities in Maryland with the most Temporary Chef job openings:

Temporary Chef jobs near you
Infographic showing various Temporary Chef job openings in Maryland as of August 2026, with employment types broken down into 69% Full Time, 26% Part Time, and 5% Temporary. Highlights an 100% In-person job distribution.

Sous Chef

Stella Maris

Timonium, MD • On-site

$33.25/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 19 hours ago

Key responsibilities

  • Assist with food preparation, ensure food quality, and monitor food service lines to meet customer needs.

  • Work as acting manager in the absence of the Executive Chef and fill in for team members as needed to ensure uninterrupted service.

  • Train staff on safety, HACCP regulations, and proper procedures, and oversee documentation and inventory management.

Stella Maris (Maryland) rating

7.1

Company rating: 7.1 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

Summary

For nearly 70 years, Stella Maris has been a leading nursing home, providing Baltimore-area residents with a comprehensive range of health and residential services. We are currently recruiting for a Sous Chef to join our team. This is an exciting opportunity to join our mission driven organization to provide excellent care to our residents.

Full-Time Sous Chef

Check out some of our benefits offered:
• Paid time off (PTO) & company paid holidays
• Tuition reimbursement
• 403(B) retirement plan with generous company match and “Catch Up” provision
• Competitive health, prescription, vision and dental benefits
• Discounts on auto & home insurance and Verizon plans
• Pet Wellness coverage, legal assistance and identity protection
• Mental Health resources and other employee related wellness opportunities through our Employee Assistance Program
• Perks at Work - savings on favorite brands, travel, tickets, dining and more!


Responsibilities

The Sous Chef is the acting manager when the Executive Chef is not present. The Sous Chef, working with the Executive Chef, will ensure all culinary, sanitation, state and department goals are met. The Sous Chef will be familiar with all positions on the dietary team and will fill any openings when scheduling needs must be met to ensure uninterrupted service to our residents.

Essential Function

  • Inter-relationship - Must work closely with Executive Chef, Director, Rehab and LTC Management, Supervisors, as well as with all team members.
  • Assists with food preparation for special events as requested.
  • Works required shifts when employees are absent.
  • Making sure dietary team is using safety equipment properly and at the right time- ie cut gloves,
  • Ensures walk in boxes are neat and organized. Assures that all food is covered, labeled and  dated
  • Adherence to cost saving and financial commitments. Stewardship with budget and supplies within the kitchen.
  • Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs
  • Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production.
  • Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures.
  • Ensures all State and company documentation, HACCP, Time/Temp Logs, employee time recording, are correctly monitored and completed.
  • Trains staff on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor.
  • Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections.
  • Assist Executive Chef with the maintenance of all compliant recipes, production sheets, ordering, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures.
  • Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff.  Works with Executive Chef to address customer complaints, suggestions or requests immediately.
  • Assists Executive Chef with daily huddles with members of the kitchen staff.

Requirements
  • Culinary Degree preferred
  • 3-5 years of food service management experience preferred
  • Must have, and maintain Serve-Safe certification

Min
USD $22.15/Hr.
Max
USD $33.25/Hr.
Salary Information
Compensation decisions are made in alignment with internal equity, role scope, and market data to ensure fair and consistent pay practices. Most new hires are typically placed within the lower to mid-portion of the range; offers above that level are reserved for candidates with advanced or highly specialized qualifications.Qualifications:
  • Culinary Degree preferred
  • 3-5 years of food service management experience preferred
  • Must have, and maintain Serve-Safe certification
Education:UNAVAILABLEEmployment Type: FULL_TIME

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