Sous Chef Jobs in Baltimore, MD (742)
Senior Relief Chef
Restaurant Cook – Flexible Schedule
Assistant Sous Chef
Supervisory Junior Sous Chef
Sous Chef
SOUS CHEF
Sous Chef
JUNIOR PASTRY SOUS CHEF- OVERNIGHT
SOUS CHEF
Sous Chef
Sous Chef
Supervisory Junior Sous Chef
Sous Chef
Sous Chef - Maggiano's
Sous Chef
Supervisory Junior Sous Chef
Executive Sous Chef
Executive Sous Chef
Sous Chef
Sous Chef
Chef, Sous
Junior Pastry Sous Chef- Overnight
Sous Chef
SOUS CHEF
Executive Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef I: Culinary Leader & Menu Innovator
Sous Chef
Sous Chef
Senior Sous Chef
Expedition Galley Chef de Partie - Remote at Sea
Remote Outback Chef: Lead Kitchen, Meals & Stay
Job Description
Working as a Sous Chef in Baltimore, MD
There are 742 Sous Chef opportunities available in Baltimore, MD all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near Baltimore, MD
Sous Chefs in Baltimore, MD Resume Data
Average Experience for Sous Chefs in Baltimore, MD
- More than 10 years: 61%
- 6-10 years: 28%
- 3-5 years: 10%
- Less than 1 year: 1%
- 1-2 years: 0%
Educational Background for Sous Chefs in Baltimore, MD
- Diploma: 46%
- Associates: 31%
- Bachelors: 21%
- Masters: 2%
- Doctorate: 0%
Top Skill for Sous Chefs in Baltimore, MD
- Cooking skills: Basic food preparation: 25%
- Food safety: 23%
- Work style: Reliability: 15%
- Supervisory skills: Motivating & assessing employees: 8%
- Customer focus & orientation: 7%
- Restaurant manager: 5%
- Attention to detail: 5%
- Food service: Customer situations: 4%
- Management & leadership skills: Impact & influence: 4%
- Work style: Conscientiousness: 4%
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