Maryland private chef jobs
For chefs interested in a full-time personal chef career in Maryland, the work is designed around a Monday through Friday, 8 a.m. to 6 p.m. schedule, with evenings and weekends free. You keep the craft and the client relationships. We handle the business side, from matching and scheduling to billing and support.
Tiny Spoon’s Maryland market is close to D.C., with client homes across the Bethesda, Chevy Chase, Capitol Heights, and Silver Spring areas. Every kitchen has its own routines, but the job stays personal: you cook, build relationships, and leave the business side to the team. With evenings and weekends free, that can mean a ride on the Capital Crescent Trail or dinner where you are seated at the table for once.
Independent vs. Tiny Spoon for Maryland chefs
Working independently gives you control, but it also gives you a second job: finding households, answering inquiries, planning routes, sending invoices, chasing payments, and finding coverage when you need a day off. Tiny Spoon keeps the personal work personal and puts a team behind the business side.
Maryland private chef jobs available right now
Tiny Spoon’s Maryland market includes Bethesda, Chevy Chase, Capitol Heights, and Silver Spring. Check the live job board for current Maryland roles, or get on the list and we’ll stay in touch as opportunities change.
- Own a weekly rotation of 4–6 regular clients
- Plan and prep made-from-scratch meals in clients' home kitchens
- Shop for groceries with a provided budget
- Tailor menus to each household's tastes and dietary needs
- 3+ years professional kitchen experience
- Consistency and organization across multiple clients
- Food handler / ServSafe certification (or willing to earn)
- Reliable transportation and a valid driver's license
Four questions, sixty seconds, uncomfortable honesty optional but encouraged.
Is this the right fit?
Frequently asked questions
W-2, no asterisks. Ever wonder why 1099 gigs pay more per hour but somehow feel like less? Self-employment tax. You're covering both the employee and employer share yourself. As our employee, we pick up half of that for you. That's real money back in your pocket, every paycheck.
Yes. We only build full-time rosters, no part-time patchwork.
Monday through Friday, 8am to 6pm. Evenings and weekends are yours. Want extra weekend work anyway? It's on the table, but never required.
Nope. We find them, vet them, and match them to your style. You just show up and cook.
Yes. You’ll shop for groceries and cook in client homes, so reliable transportation is required. Travel details depend on the Maryland roster you’re matched with; the hiring team can explain the likely radius for a specific opening.
Most Tiny Spoon chefs cook for 8–9 households each week. That gives you variety without the volume and pace of a restaurant line.
Yes, and it's a real list, not just health insurance and a pat on the back:
- Retirement plan, 401k and 401k matching
- Health, dental and vision insurance
- Short and long term disability
- Life insurance
- Accident and critical illness insurance
- Flexible Spending Account (FSA)
- Dependent Care Account (DCA)
- Paid time off
- Profit sharing
At least two years of culinary experience, and someone ready to trade restaurant chaos for a real schedule.
Maryland withholding may affect your paycheck alongside applicable federal withholding. If you’re hired, the payroll team can explain the forms needed to set it up.
We reply within two business days and match you to the Maryland roster.