Top 31 Kitchen manager Jobs in Frederick Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Gaithersburg, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
CHEF MANAGER
Flik Hospitality Group —Frederick, MD
- $48,500 - $86,500 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
7d
Kitchen Manager
Black Rock Bar & Grill —Hagerstown, MD
- $52,505 - $75,000 a year
- Full-time
- Fast casual restaurant
- Basic math
- Mid-level
Quick Apply
Kitchen Manager
AC & T CO INC —Hagerstown, MD
- $19 - $22 an hour
- Extended hours
- 18 years or older
- Customer service
- English
- Health insurance
- Dental insurance
Quick Apply
12d
Assistant Kitchen Manager
Texas Roadhouse —Frederick, MD
- $45,000 - $75,000 a year
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Kitchen Manager
Texas Roadhouse —Frederick, MD
- $45,000 - $75,000 a year
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Food Service Manager in Training
Serene Health Services —Boonsboro, MD
- Full-time
- ServSafe
- Customer service
- Ability to walk for extended periods
- Paid holidays
- Health insurance
Quick Apply
Chef Manager
Asbury Communities —Gaithersburg, MD
- $57,000 - $64,300 a year
- Full-time
- ServSafe
- 5 years
- Analysis skills
- Paid holidays
- Health insurance
Quick Apply
Executive Chef
Lucky Strike —Gaithersburg, MD
- $75,000 - $85,000 a year
- Weekends as needed
- ServSafe
- Senior level
- Leadership
- Employee stock purchase plan
- Health insurance
Kitchen Manager
Sardi's Peruvian Chicken —Frederick, MD
- Part-time
- Spanish
- ServSafe
- 5 years
- Paid holidays
- Paid time off
Quick Apply
Director Culinary Services-DCS
Forefront Healthcare —Hagerstown, MD
- $60,000 - $67,500 a year
- Weekends as needed
- 7 years
- ServSafe
- Residential
- Health insurance
- Dental insurance
Pasta Maker / Kitchen lead
Ciao Pasta —Hagerstown, MD
- $15 - $25 an hour
- Part-time
- Mid-level
- Mentoring
- In-person
- Employee discount
Quick Apply
11d
Culinary Supervisor
Topgolf —Germantown, MD
- $24 - $29 an hour
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Kitchen Manager
Chick-fil-A —Germantown, MD
- $21 - $30 an hour
- 8 hour shift
- Sales
- Mid-level
- Quick service & fast food restaurant
- Paid training
- Health insurance
Quick Apply
Food Service Manager - Mount St. Mary's University
Aramark —Emmitsburg, MD
- $55,000 - $73,000 a year
- Mid-level
- Residential
- University
- Disability insurance
- Health insurance
FT Lead Associate Kitchen - 6275
The Giant Company —Hagerstown, MD
- $17 - $25 an hour
- Full-time
- Merchandising
- Mid-level
- Ability to lift 50 pounds
Lead Line Cook - Farmers Market's and Locatio
The Crepe Shoppe —Gaithersburg, MD
- From $20 an hour
- Weekends as needed
- Inventory management
- ServSafe
- Customer service
- Flexible schedule
Quick Apply
14d
Back of House Shift Lead
Chick-fil-A —Hagerstown, MD
- Part-time
- No education required
- Mid-level
- Quick service & fast food restaurant
Quick Apply
lead pastry cook
restaurant foraged. at patowmack farm —Lovettsville, VA
- $20 - $25 an hour
- Weekends as needed
- Management
- Mid-level
- Fair chance
Quick Apply
Head Cook
Beer Trade Co. —Gaithersburg, MD
- $20 - $25 an hour
- Full-time
- Mid-level
- In-person
- Kitchen
- Flexible schedule
- Food provided
Quick Apply

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kitchen manager jobs near frederick md

Director of Culinary

MISKIRI HOSPITALITY GROUP
Gaithersburg, 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

kitchen manager jobs in frederick md

Director of Culinary

CHEF MANAGER

Kitchen Manager

Kitchen Manager

Assistant Kitchen Manager

Kitchen Manager

Food Service Manager in Training

Chef Manager

Executive Chef

Kitchen Manager

Director Culinary Services-DCS

Pasta Maker / Kitchen lead

Culinary Supervisor

Kitchen Manager

Food Service Manager - Mount St. Mary's University

FT Lead Associate Kitchen - 6275

Lead Line Cook - Farmers Market's and Locatio

Back of House Shift Lead

lead pastry cook

Head Cook

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