Top 38 Food service director Jobs in Silver Spring, Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Silver Spring, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Outlet Food and Beverage Director
Moxy Washington, DC Downtown —Washington, DC
- $95,000 - $105,000 a year
- Weekends as needed
- Bar
- Sanitation
- Hotel
- Paid holidays
- Health insurance
Quick Apply
14d
Director Food and Beverage
AC Hotel Bethesda —Bethesda, MD
- Full-time
- Bar
- Sales
- Hotel
- Paid holidays
- Health insurance
Quick Apply
1d
Director of Food and Beverage
The University Club of Washington, DC —Washington, DC
- $110,000 - $135,000 a year
- Full-time
- Bar
- Sales
- Research
- Commuter assistance
- Health savings account
Quick Apply
5d
Director of Food & Beverage
Cambria Hotel Washington, DC Capitol Riverfront —Washington, DC
- $105,000 a year
- Hotel
- Senior level
- Leadership
- Health insurance
- Dental insurance
Quick Apply
Director of Food & Beverage - Multi Outlet
Washington Hospitality Services LLC —Washington, DC
- $95,000 - $105,000 a year
- Weekends as needed
- Hotel
- Computer skills
- Senior level
Quick Apply
Head of Culinary
Call Your Mother Deli —Washington, DC
- $170,000 a year
- Full-time
- 7 years
- Ability to lift 50 pounds
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
Director of Operations
The Oak Room - Georgetown —Washington, DC
- $145,000 - $155,000 a year
- Weekends as needed
- Bar
- Ability to walk for extended periods
- 5 years
Quick Apply
8d
Hospitality Director - Bethune - Howard University
Aramark —Washington, DC
- $90,000 - $100,000 a year
- Sales
- Merchandising
- Residential
- Disability insurance
- Health insurance
Task Force Director of Food & Beverage
Crescent Hotels and Resorts —Fairfax, VA
- $90,000 - $115,000 a year
- Weekends as needed
- Bar
- Sales
- Bachelor's degree
- 401(k) matching
- Employee discount
Quick Apply
6d
Food Service Director
Aramark —Washington, DC
- $70,000 - $80,000 a year
- Full-time
- Sales
- Merchandising
- Residential
- Disability insurance
- Health insurance
Service Director
Cafe Milano —Washington, DC
- $80,000 - $90,000 a year
- Full-time
- 5 years
- Continuous improvement
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
SENIOR DIRECTOR OF DINING SERVICES II - ARLINGTON, VA
Eurest —Arlington, VA
- $110,000 - $120,000 a year
- Full-time
- ServSafe
- Bachelor's degree
- Organizational skills
- Commuter assistance
- Paid parental leave
Quick Apply
12d
Food Service Director
HallKeen Assisted Living Communities —Washington, DC
- ServSafe
- Customer service
- Mid-level
Quick Apply
23h
Director of Dining Services
Unidine —Washington, DC
- $80,000 - $95,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Commuter assistance
- Paid parental leave
Quick Apply
Wine Director
Del Frisco's —Washington, DC
- $80,000 - $90,000 a year
- Full-time
- Sales
- Mid-level
- Conflict management
- Disability insurance
- Health insurance
DIR, DINING SERVICES - Crowell & Moring - DC
Compass Corporate —Washington, DC
- $90,000 - $115,000 a year
- Full-time
- Background check
- Bachelor of Science
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Wine Director
Landry's Inc. —Washington, DC
- $80,000 - $90,000 a year
- Serving
- Sales
- Mid-level
- Disability insurance
- Health insurance
Support Director of Dining Services - Falls Church, VA
Morrison Healthcare —Falls Church, VA
- $85,000 - $90,000 a year
- Full-time
- Background check
- ServSafe
- Maintenance
- Commuter assistance
- Paid parental leave
Quick Apply
Director of Culinary Services
Silverado —Alexandria, VA
- $87,000 - $92,000 a year
- Weekends as needed
- Background check
- Clean driving record
- Current TB test
- Health insurance
- Dental insurance
Quick Apply
11d

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Silver Spring, 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

food service director jobs in silver spring, md

Director of Culinary

Outlet Food and Beverage Director

Director Food and Beverage

Director of Food and Beverage

Director of Food & Beverage

Director of Food & Beverage - Multi Outlet

Head of Culinary

Director of Operations

Hospitality Director - Bethune - Howard University

Task Force Director of Food & Beverage

Food Service Director

Service Director

SENIOR DIRECTOR OF DINING SERVICES II - ARLINGTON, VA

Food Service Director

Director of Dining Services

Wine Director

DIR, DINING SERVICES - Crowell & Moring - DC

Wine Director

Support Director of Dining Services - Falls Church, VA

Director of Culinary Services

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