Sous Chef Jobs in Maryland
Sous chef jobs in Maryland are consistently active, concentrated in the state's hospitality, hotel, and fine dining sectors, with openings at every level from lead line to executive sous chef. The deepest hiring activity runs through Baltimore, Bethesda, and Annapolis, where employers like Marriott International, MGM National Harbor, and the Four Seasons Hotel Baltimore maintain ongoing culinary teams. The most in-demand specialties are upscale American, seafood-forward Chesapeake cuisine, and high-volume banquet and events cooking. Scan the live roles below and apply to whichever ones fit.
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Assistant Kitchen Manager
Role Overview
Key Details
Position Type
Seasonal Contract (May – Sept)
Schedule
Full-Time, Exempt (minimum 6 days / 70 hours per week)
Location
On-site (Rural Summer Camp facilities across the US)
Perks Included
Competitive Pay, Bonus, Free RoomBoard, Travel Allowance
About Wolfoods
Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability.
Role Summary
We are seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership position. You will oversee all prep and production for designated day part, staff management, and allergen safety at a top-tier summer camp.
This is an on-site, live-in position in a fast-paced, high-volume environment.
Key Responsibilities
- OperationsLeadership: Lead and train kitchen staff; foster a high-energy, positive environment.
- CulinaryQuality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
- AllergenSafety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
- AdministrationBudget: Manage inventory and assist with daily reporting
- Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.
Qualifications
- Experience: 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
- Certifications: ServSafe Allergens required before start date; company-sponsored.
- Skills: Strong leadership, cooking, able to navigate I-Pad, versatile with ingredients, and sharp problem-solving abilities.
- Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
- Lifestyle: Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.
What We Offer
- Competitive seasonal pay + performance bonus structure
- Full room and board provided for the duration of the contract
- Travel expense assistance
- Opportunity to lead a dynamic team in a unique, vibrant camp community
Wolfoods Food Services is an Equal Opportunity Employer.
Assistant Kitchen Manager
Role Overview
Key Details
Position Type
Seasonal Contract (May – Sept)
Schedule
Full-Time, Exempt (minimum 6 days / 70 hours per week)
Location
On-site (Rural Summer Camp facilities across the US)
Perks Included
Competitive Pay, Bonus, Free RoomBoard, Travel Allowance
About Wolfoods
Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability.
Role Summary
We are seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership position. You will oversee all prep and production for designated day part, staff management, and allergen safety at a top-tier summer camp.
This is an on-site, live-in position in a fast-paced, high-volume environment.
Key Responsibilities
- OperationsLeadership: Lead and train kitchen staff; foster a high-energy, positive environment.
- CulinaryQuality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
- AllergenSafety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
- AdministrationBudget: Manage inventory and assist with daily reporting
- Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.
Qualifications
- Experience: 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
- Certifications: ServSafe Allergens required before start date; company-sponsored.
- Skills: Strong leadership, cooking, able to navigate I-Pad, versatile with ingredients, and sharp problem-solving abilities.
- Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
- Lifestyle: Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.
What We Offer
- Competitive seasonal pay + performance bonus structure
- Full room and board provided for the duration of the contract
- Travel expense assistance
- Opportunity to lead a dynamic team in a unique, vibrant camp community
Wolfoods Food Services is an Equal Opportunity Employer.
See All 43 Sous Chef Jobs in Maryland
Find roles in Maryland that match your experience and apply in just a few clicks.
Find Sous Chef JobsSous Chef Jobs by City in Maryland
Where Maryland roles are concentrated, by current openings.
Sous Chef Job Market in Maryland
A snapshot from current Maryland openings, updated as new roles post.
Who's Hiring
What Maryland Employers Look For
The qualifications that appear most often in sous chef jobs across Maryland.
- Culinary degree or equivalent professional training from an accredited Maryland or regional program
- Minimum two years of line or junior sous chef experience in a full-service kitchen
- Demonstrated proficiency in menu development, recipe costing, and inventory management
- Food Manager Certification recognized by the Maryland Department of Health
- Ability to lead and schedule a kitchen brigade of five or more cooks
- Experience with Chesapeake or Mid-Atlantic seasonal ingredients and regional cuisine preferred
Sous Chef Jobs in Maryland: Frequently Asked Questions
How do you become a sous chef in Maryland?
Most sous chefs in Maryland move up through culinary school followed by progressive kitchen experience. Maryland does not license sous chefs directly, but the Maryland Department of Health requires food service supervisors to hold a Food Manager Certification from an accredited provider such as ServSafe or the National Registry of Food Safety Professionals. Employers in Baltimore and the DC suburbs also look for candidates who have completed a culinary arts program at institutions like the Baltimore International College or the Institute of Culinary Education.
Which companies hire sous chefs in Maryland?
Employers hiring sous chefs in Maryland right now include The SSA, Chart House, and Oak View, based on current listings on Migrate Mate as of November 2026. Maryland's concentration of luxury hotels, casino resorts, and waterfront dining along the Chesapeake Bay means large hospitality groups and independent fine-dining operators are among the most consistent sources of openings.
Which Maryland cities have the most sous chef jobs?
The Maryland cities with the most sous chef openings are Baltimore, Bethesda, and Easton. Baltimore drives the largest share of demand through its hotel corridor, Inner Harbor restaurants, and stadium-adjacent venues, while Bethesda and National Harbor pull suburban and resort hiring from the DC metro edge, and Annapolis concentrates waterfront seafood and tourism-driven kitchens.
Are there remote sous chef jobs in Maryland?
Yes, but they're rare. Sous chef work is inherently hands-on, requiring physical presence in a professional kitchen, so remote roles are a small fraction of available positions. About 0% of sous chef openings tied to Maryland are remote or hybrid as of November 2026, and those tend to be consulting, recipe development, or culinary education roles rather than traditional kitchen leadership positions.
How can I get hired as a sous chef in Maryland with little or no experience?
The most realistic entry path is starting as a line cook or prep cook at a full-service Maryland restaurant or hotel and progressing internally. Large Baltimore employers like Marriott-affiliated hotels and casino resorts such as MGM National Harbor run structured culinary training rotations for entry-level kitchen staff. Earning a Food Manager Certification from the Maryland Department of Health strengthens an application immediately. Candidates who have completed externships through a Maryland culinary program and can demonstrate Chesapeake ingredient knowledge stand out for junior sous chef openings.
Where can I find and apply to sous chef jobs in Maryland?
You can find and apply to sous chef jobs in Maryland on Migrate Mate, which lists current openings across the state. Search the available roles, find the ones that match your experience and preferred location, and apply directly through each listing.
See All 43 Sous Chef Jobs in Maryland
Find roles in Maryland that match your experience and apply in just a few clicks.
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