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Weekend Chef Jobs in Washington (NOW HIRING)

First Baptist Church of Glenarden

Chef

Hyattsville, MD · On-site

$50K - $60K/yr

A flexible schedule is required, with work during evenings and weekends based on event needs. The Chef reports to the Culinary Events Operations Manager. SUPERVISORY RESPONSIBILITIES: * This role ...

First Baptist Church of Glenarden

Chef

Hyattsville, MD · On-site

$50K - $60K/yr

A flexible schedule is required, with work during evenings and weekends based on event needs. The Chef reports to the Culinary Events Operations Manager. SUPERVISORY RESPONSIBILITIES: * This role ...

MOUNT VERNON COUNTRY CLUB INC

Sous-chef

Alexandria, VA · On-site

$48K - $65K/yr

Sous Chef Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership ... weekends, and holidays as required We offer a vibrant work environment that values creativity ...

POTOMAC HOSPITALITY GROUP INC

Executive Chef

Bowie, MD · On-site

$95K - $105K/yr

Executive Chef - Potomac Hospitality Group Location: Potomac, MD Reports to: Ownership Employment ... Ability to work flexible hours including evenings, weekends, and event-based schedules * Comfort ...

The Group NYC

Sushi Chef

Washington, DC · On-site

A successful chef is someone who is passionate about sushi, sake, Japanese culture, and philosophy ... Flexible schedule, including evenings, weekends, and holidays * Must be eligible to work in the ...

The Group Hospitality

Sushi Chef

Washington, DC · On-site

$30/hr

A successful chef is someone who is passionate about sushi, sake, Japanese culture, and philosophy ... Flexible schedule, including evenings, weekends, and holidays * Must be eligible to work in the ...

Omakase Room by Tadayoshi

Sushi Chef

Washington, DC

$26 - $30/hr

A successful chef is someone who is passionate about sushi, sake, Japanese culture, and philosophy ... Flexible schedule, including evenings, weekends, and holidays * Must be eligible to work in the ...

TPG Hotels Resorts and Marinas

Sous Chef

Washington, DC · On-site

$57K - $77K/yr

Chef | Boutique Hotel Responsible for overseeing all culinary operations for the hotel restaurant ... Ability to work flexible schedules, including weekends and holidays. * ServSafe Certification ...

Queen's English

Chef

Washington, DC

$55K - $70K/yr

Contemporary restaurant is looking for a chef to lead day to day operation. Daily responsibilities are, but not limited to; food ordering, organizing prep, cleanliness of kitchen, expo, rotation of ...

TPG Hotels Resorts and Marinas

Exec Chef

Washington, DC · On-site

$81K - $112K/yr

Chef | Boutique Hotel Responsible for overseeing all culinary operations for the hotel restaurant ... Ability to work flexible schedules, including weekends and holidays. * ServSafe Certification ...

Private Listing

Chef

Washington, DC

$55K - $70K/yr

Contemporary restaurant is looking for a chef to lead day to day operation. Daily responsibilities are, but not limited to; food ordering, organizing prep, cleanliness of kitchen, expo, rotation of ...

Goodwin Recruiting

Head Sushi Chef

Chevy Chase, MD

We are seeking an experienced and passionate Head Sushi Chef to lead our sushi program and deliver ... Flexible schedule, including evenings, weekends, and holidays What We Offer * Competitive salary ...

Elena James

Head Sushi Chef

Chevy Chase, MD

$80K - $90K/yr

We are seeking an experienced and passionate Head Sushi Chef to lead our sushi program and deliver ... Flexible schedule, including evenings, weekends, and holidays What We Offer * Competitive salary ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements

Lettuce Entertain You Restaurants

Sous Chef

Washington, DC · On-site

$55K - $75K/yr

Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple ... sous chef experience in a full-service restaurant * Ability to lead and manage the kitchen staff ...

Puttery

Sous Chef

Washington, DC

$50K - $60K/yr

Job Purpose The Sous Chef is responsible for all areas of the kitchen operations. This leader ... Work a flexible schedule to include nights, weekends, and holidays * Knowledge of food cost ...

GLOBAL TAPAS LLC

Sous Chef

Washington, DC

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements

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Weekend Chef information

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How much do weekend chef jobs pay per hour?

As of Jun 16, 2026, the average hourly pay for weekend chef in Washington is $27.89, according to ZipRecruiter salary data. Most workers in this role earn between $19.04 and $35.14 per hour, depending on experience, location, and employer.

What are Weekend Chefs?

Weekend Chefs are culinary professionals who typically work on Saturdays and Sundays, preparing and serving meals in restaurants, hotels, catering companies, or private settings. They may work part-time or full-time, depending on the employer's needs, and often handle busy periods when customer demand is highest. Weekend Chefs are responsible for menu planning, food preparation, maintaining kitchen cleanliness, and ensuring food safety standards are met. This role requires strong cooking skills, time management, and the ability to work efficiently in a fast-paced environment.

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

To thrive as a Weekend Chef, you need solid culinary skills, experience in food preparation, and often a relevant food safety certification. Familiarity with commercial kitchen equipment, point-of-sale systems, and inventory management software is commonly required. Strong time management, teamwork, and adaptability are crucial soft skills for this fast-paced role. These competencies ensure high-quality meals, efficient kitchen operations, and excellent customer satisfaction during busy weekend service periods.

What are some common challenges faced by Weekend Chefs, and how can they be managed effectively?

Weekend Chefs often work during peak dining hours, which can lead to high-pressure environments and tight timelines. Managing multiple orders simultaneously and maintaining food quality are frequent challenges. To succeed, strong organizational skills, the ability to prioritize tasks, and effective communication with kitchen staff are essential. Many Weekend Chefs also collaborate closely with front-of-house teams to ensure seamless service, making teamwork and adaptability key assets.
What are the most commonly searched types of Chef jobs in Washington? The most popular types of Chef jobs in Washington are:
What are popular job titles related to Weekend Chef jobs in Washington? For Weekend Chef jobs in Washington, the most frequently searched job titles are:
What job categories do people searching Weekend Chef jobs in Washington look for? The top searched job categories for Weekend Chef jobs in Washington are:
What cities in Washington are hiring for Weekend Chef jobs? Cities in Washington with the most Weekend Chef job openings:
Weekend Chef jobs near you
Chef

Chef

First Baptist Church of Glenarden

Hyattsville, MD • On-site

$50K - $60K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 19 days ago

Job description

Open: April 17, 2026

Closed: May 8, 2026

POSITION OVERVIEW

The Chef is responsible for all aspects of food preparation, presentation, and service, ensuring that each dish meets high standards of quality, consistency, and creativity, while ensuring food is prepared to client specifications. The Chef must maintain a strong focus on food safety and sanitation, ensuring that all kitchen operations comply with Health Department regulations, from food storage to preparation and cleanliness. In addition to food preparation, the Chef is responsible for maintaining kitchen organization, managing workflow, and coordinating with service staff to ensure efficient and timely delivery of meals. Creativity is key, the Chef will give input for new dishes and adjust recipes based on departmental standards and event themes. The Chef must manage inventory, ensure kitchen equipment is in good condition, and adapt to varying workloads based on event size. A flexible schedule is required, with work during evenings and weekends based on event needs. The Chef reports to the Culinary Events Operations Manager.

SUPERVISORY RESPONSIBILITIES:

  • This role will be responsible for ensuring efficient operations and maintaining the highest standards of food quality and presentation.


POSITION RESPONSIBILITIES:

  • Serve as the Chef for the FBCG Food & Beverage Team.
  • Create an environment establishing the highest standards of quality customer service to guests.
  • Collaborate with the Culinary Events Operations Manager to develop innovative and appealing menus for a variety of events and catering services, keeping in mind dietary preferences, seasonal ingredients, and culinary trends.
  • Collaborate with the Culinary Events Operations Manager to place weekly orders, considering menu requirements, budgetary constraints, and inventory levels.
  • Maintain rigorous standards of quality and consistency in food preparation, presentation, and service. Conduct regular inspections to uphold food safety and sanitation protocols.
  • Oversee inventory control procedures to minimize waste and optimize food costs. Monitor stock levels, place orders as needed and ensure compliance with budgetary constraints.
  • Ensure compliance with all relevant health, safety, and sanitation regulations. Keep abreast of industry standards and best practices.
  • Collaborate with the Culinary Events Operations Manager to develop strategies for controlling food costs without compromising quality or guest satisfaction.
  • Plan menus and ensure health and safety regulations are strictly observed.
  • Monitor spending levels, quality standards, and quality of products and service provided.
  • Maintain stock levels and order supplies as needed only, serve as liaison with suppliers and vendors.
  • Provide culinary support for events at both campuses, adapting to various needs and ensuring smooth operations.
  • Perform store purchases using organization vehicles as needed.
  • Responsible for cooking and preparing meals.
  • Troubleshoot operational problems and provides solutions.
  • Process customer complaints with patience and timeliness.

REQUIRED SKILLS/ABILITIES:

  • Must be saved, have a servant’s heart, and be a member, in good standing or willing to join and become a member in good standing of FBCG.
  • Must be saved, be a Christian example and support the work and ministry of FBCG.
  • Must have a servant's heart, possess a gracious, Christ-like demeanor in demanding situations.
  • Must be able to submit to authorities as defined by the Pastor.
  • Must have an understanding and appreciation for the ministry and the mission of FBCG.
  • Experience in ordering food and beverage items, catering experience and computer literacy a must.
  • Have the ability to effectively analyze costs to be cost effective, and a client’s needs and determine quantities to be prepared based on a per person ratio.
  • Must have the ability to motivate staff and build a cohesive team, while prioritizing and organizing work assignments.
  • Have the ability to process customer complaints with patience and timeliness.
  • Ability to work under pressure and with deadlines. Available to work evenings, weekends, and holidays. A flexible schedule is a must.
  • Must be detail orientated with excellent customer service, excellent communication skills, an eye for detail and ability to multi-task.
  • Maintains a commitment to customer service and guest satisfaction.
  • Proficiency in Microsoft Office Suite.
  • Demonstrate experience in high-volume catering, cooking in large quantities, and maintaining consistency in food quality and taste.
  • Proven experience as a chef in a high-volume catering environment or large-scale kitchen.
  • Must have a valid driver's license.
  • Must have a written and spoken command of the English language.
  • Degree in Culinary Arts preferred.
  • Minimum of 3-5 years of experience as a chef.
  • Must be able to stand or sit for long periods of time and have the ability to lift up to 35 pounds.
  • This position requires bending, climbing, reaching, and standing in a full-service kitchen.
What’s in it for you (Benefits & Perks)

FBCG and SMI offer a competitive package that includes medical, dental, vison, paid time off, 403b with employer-paid group life insurance. All benefits are based on full-time or part-time work status.

  • Affordable medical, dental & vision coverage - large portion paid by employer!
  • Short Term and Long-Term Disability – Paid by employer!
  • Employer paid group life & AD&D insurance
  • Vacation, Sick or PTO and holidays
  • 403b with employer contribution
  • 3-days of yearly employer-paid staff retreat
  • Paid Birthday Day Off to celebrate you
  • 2 weeks - Paid parental leave including adoption
  • Flexible spending accounts (FSA)
  • Education reimbursement
  • Employee rewards program