Top 29 Director of culinary Jobs in Cockeysville, Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Baltimore, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
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Senior Director of Dining Services - Towson, MD
Morrison Healthcare —Towson, MD
- $85,000 - $90,000 a year
- Full-time
- Background check
- ServSafe
- Maintenance
- Commuter assistance
- Paid parental leave
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Culinary Services Director
The Renley at Woodholme Gardens —Pikesville, MD
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
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Sous Chef
Stella Maris —Timonium, MD
- $22.15 - $33.25 an hour
- Full-time
- ServSafe
- Mid-level
- Residential
- 403(b) matching
- Paid holidays
11d
Dining Service Director I
Brightview Senior Living, LLC —Catonsville, MD
- $75,000 - $85,000 a year
- Full-time
- ServSafe
- Computer literacy
- English
- Health insurance
- Dental insurance
Cook
Atrium Village by Cogir —Owings Mills, MD
- $21 - $23 an hour
- Part-time
- High school diploma or GED
- 1 year
- Restaurant
- Paid holidays
- Health insurance
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Restaurant Manager
Yard House —Hanover, MD
- $68,000 - $78,000 a year
- Casual dining restaurant
- Mid-level
- High school diploma or GED
- Employee stock purchase plan
- Health insurance
Chef Manager
Metz Culinary Management —Westminster, MD
- Full-time
- School experience
- Hospital
- Customer service
Quick Apply
2d
Healthcare Dining Services Manager
Three Oaks Senior Dining LLC —Glen Arm, MD
- $65,000 - $75,000 a year
- Rotating weekends
- ServSafe
- HIPAA
- Mid-level
Quick Apply
8d
Catering & Events - Head Chef/Culinary Lead
Lib's Grill —Perry Hall, MD
- $22 - $28 an hour
- Part-time
- In-person
- Senior level
- Leadership
- Employee discount
- Flexible schedule
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Prep Cook
Silver Diner Development, LLC —White Marsh, MD
- Weekends as needed
- 18 years or older
- Ability to lift 50 pounds
- Guest services
- Health insurance
- Dental insurance
Assistant Food Service Director
FutureCare —Reisterstown, MD
- $19.75 - $21.75 a year
- Full-time
- Nursing home
- Mid-level
- Supervising experience
- Tuition reimbursement
- Paid time off
Quick Apply
Line Cook
Silver Diner Development, LLC —White Marsh, MD
- Weekends as needed
- 18 years or older
- Ability to lift 50 pounds
- 1 year
- Health insurance
- Dental insurance
Catering Operations Manager (Hopkins Dining)
Johns Hopkins University —Baltimore, MD
- $48,000 - $84,100 a year
- Weekends as needed
- Background check
- ServSafe
- Mid-level
Retail Manager
Metz Culinary Management —Baltimore, MD
- Full-time
- Basic math
- Mid-level
- Team management
Quick Apply
5d
CONCESSIONS MANAGER - UNIVERSITY OF MARYLAND BALTIMORE COUNTY
Chartwells HE —Baltimore, MD
- $60,000 - $70,000 a year
- Full-time
- Background check
- Microsoft Outlook
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Sonesta —Baltimore, MD
- Weekends as needed
- 5 years
- Writing skills
- Basic math
- Paid parental leave
- Health savings account
Executive Chef| Full-Time | Hippodrome
Oak View Group —Baltimore, MD
- $75,000 - $80,000 a year
- Extended hours
- ServSafe
- Ability to walk for extended periods
- 3 years
- Health insurance
- Dental insurance
Manager - Luma - Maryland
Live! Casino and Hotel Maryland —Hanover, MD
- $51,273 - $70,721 a year
- Extended hours
- Bar
- ServSafe
- Mid-level
- Free parking
- Disability insurance
Retail Manager - Baltimore, MD
Morrison Healthcare —Baltimore, MD
- $62,000 - $67,000 a year
- Weekends as needed
- Background check
- ServSafe
- Customer service
- Commuter assistance
- Paid parental leave
Quick Apply

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director of culinary jobs near cockeysville, md

Director of Culinary

MISKIRI HOSPITALITY GROUP
Baltimore, MD

Quick Apply

Job Details

Full-time
$140,000 a year

Qualifications

ServSafe
Kitchen cost control
Restaurant cost management

Full Job Description

Job Summary

The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand. [1, 2, 3]

Key Responsibilities

Culinary Innovation & Menu Engineering

Menu Development: Design, test, and implement innovative menus that align with brand identity and food trends.
Recipe Standardization: Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
Pricing & Profitability: Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
Seasonal Rollouts: Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates. [1, 2]

Supply Chain & Food Cost Control

Vendor Selection: Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
Inventory Management: Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
Quality Assurance: Establish rigorous quality control standards for incoming raw products and finished dishes.

Operational Excellence & Compliance

Kitchen SOPs: Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
Health & Safety: Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.

Talent Management & Training

Chef Leadership: Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
Training Programs: Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
Performance Management: Evaluate kitchen leadership performance and establish clear professional development paths.
Culture: Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.

Qualifications & Skills

Experience: Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
Education: Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
Financial Acumen: Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
Leadership: Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
Certifications: Current ServSafe Manager and ServSafe Allergens certifications required.
Travel: Willingness to travel frequently to various locations (up to 50–75% of the time) for audits and openings. [1, 2, 3]

Physical Demands & Work Environment

Must be able to stand, walk, and work on hot kitchen lines for extended periods.
Ability to safely lift and carry kitchen items weighing up to 50 pounds.
Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.

Quick Apply

Refine Your Search

director of culinary jobs in cockeysville, md

Director of Culinary

Senior Director of Dining Services - Towson, MD

Culinary Services Director

Sous Chef

Dining Service Director I

Cook

Restaurant Manager

Chef Manager

Healthcare Dining Services Manager

Catering & Events - Head Chef/Culinary Lead

Prep Cook

Assistant Food Service Director

Line Cook

Catering Operations Manager (Hopkins Dining)

Retail Manager

CONCESSIONS MANAGER - UNIVERSITY OF MARYLAND BALTIMORE COUNTY

Executive Chef

Executive Chef| Full-Time | Hippodrome

Manager - Luma - Maryland

Retail Manager - Baltimore, MD

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