Top 106 Chef manager Jobs in Baltimore, Md

Culinary Manager
Topgolf —Baltimore, MD
- $57,344 - $70,000 a year
- 3 years
- 21 years or older
- US work authorization
- Dental insurance
- Paid time off
Kitchen Manager
Ruth's Chris Steak House —Baltimore, MD
- $65,000 - $80,000 a year
- 8 hour shift
- No education required
- Sales
- ServSafe
- Paid training
- Disability insurance
Quick Apply
Assistant Kitchen Manager
Ruth's Chris Steak House —Baltimore, MD
- $60,000 - $70,000 a year
- 8 hour shift
- No education required
- ServSafe
- Mid-level
- Paid training
- Disability insurance
Quick Apply
FT Lead Associate Kitchen - 6307
The Giant Company —Eldersburg, MD
- $17 - $25 an hour
- Full-time
- Merchandising
- Ability to lift 50 pounds
- US work authorization
6d
Assistant Kitchen Lead(Bilingual A Plus-Open Availability Required (9:30-6:30))
HomeSweetHome Cafe' —Baltimore, MD
- From $18 an hour
- Full-time
- Bilingual
- Cooking
- Mid-level
Quick Apply
Head Chef/Manager
Farm & Flame —Pasadena, MD
- $60,000 - $75,000 a year
- Full-time
- In-person
- Senior level
- Leadership
Quick Apply
2d
Kitchen Manager - Linthicum - 4726
Ruby Tuesday —Linthicum, MD
- $60,000 - $65,000 a year
- Sales
- ServSafe
- Customer service
Quick Apply
Executive Chef
Royal Sonesta Harbor Court Baltimore —Baltimore, MD
- From $90,000 a year
- Weekends as needed
- 5 years
- Writing skills
- Basic math
- Paid parental leave
- Health savings account
Quick Apply
9d
Kitchen/Back of House (BOH) Manager
Nick's Fish House —Baltimore, MD
- From $65,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager - Fast Casual Restaurant
BRD —Baltimore, MD
- $50,000 - $60,000 a year
- Part-time
- ServSafe
- Fast casual restaurant
- Restaurant management
- Paid training
Quick Apply
4d
Executive Chef
La Jetee —Baltimore, MD
- $90,000 - $100,000 a year
- Full-time
- Hospitality
- Mid-level
- Team management
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Guilford Restaurant Group —Baltimore, MD
- $65,000 - $80,000 a year
- Full-time
- Bar
- Casual dining restaurant
- 5 years
Quick Apply
7d
Head Chef
Thames Street Oyster House —Baltimore, MD
- $65,000 - $70,000 a year
- Full-time
- Cooking
- Experience equivalent to degree accepted
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Supervisor Culinary Services
Johns Hopkins Medicine —Baltimore, MD
- Full-time
- Computer literacy
- Sanitation
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
5h
Senior Area Executive Chef
Sodexo —Baltimore, MD
- $120,190 - $155,540 a year
- Full-time
- 5 years
- Residential
- University
- Paid holidays
- Health insurance
Executive Chef - Baltimore, MD
Morrison Healthcare —Baltimore, MD
- $75,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Lead Cook - Coppin State University
Thompson Hospitality Corporation —Baltimore, MD
- Part-time
- Mid-level
- University
- Team management
Executive Chef
Atlas Restaurant Group —Baltimore, MD
- $115,000 - $130,000 a year
- Full-time
- Cooking
- Senior level
- 4 years
- Paid parental leave
- AD&D insurance
Manager Culinary Services
Johns Hopkins Medicine —Baltimore, MD
- Full-time
- Hospital
- ServSafe
- Bachelor of Science
- Health insurance
- Dental insurance
Quick Apply
5h
Lead Line Cook
Love Pomelo —Baltimore, MD
- $20 - $25 an hour
- Full-time
- ServSafe
- Cooking
- Mid-level
Quick Apply

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Culinary Manager

Topgolf -
Baltimore, MD

Apply Now

Job Details

$57,344 - $70,000 a year

Benefits

Dental insurance
Paid time off
Vision insurance
401(k) matching
Food provided

Qualifications

Cutting
Managing kitchen staff
Food preparation equipment operation

Full Job Description

Location

Baltimore, Maryland, United States of America

Category

Venue Operations

Job Id

JR2023-20520

TG - Venue - Baltimore

Annual Base Salary $57,344-$70,000 based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package

WHAT YOU WILL DO

Lead Kitchen Operations

Supervise the kitchen team in delivering best-in-class culinary experiences every shift

Coach and develop Team members and drive engagement across the kitchen

Delegate tasks effectively and follow up to ensure completion and quality

Manage day-to-day line operations or events execution as assigned

Maintain Culinary Standards

Select and develop recipes to corporate approval and standardize production for consistent quality

Establish and maintain presentation techniques and quality standards

Plan and cost menus for special events and chef-choice occasions

Ensure proper equipment operation, maintenance, and cleanliness

Manage Costs and Inventory

Monitor inventory levels and purchase product within budgetary guidelines

Maintain food and labor costs according to budget, with a solid understanding of COGS

Oversee safety and sanitation in the kitchen in compliance with all regulations

Contribute to Team Culture

Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Support the Executive Culinary Manager in building a high-performance kitchen team

Participate in team development and model the standards expected of all kitchen team members

CORE COMPETENCIES FOR SUCCESS

Drives Results | Consistently achieving results, even under tough circumstances.

Demonstrates a strong drive to achieve consistent culinary quality and operational results

Drives tasks to successful completion each shift — no corners cut

Shows determination in the face of high volume, obstacles, or short-staffed situations

Sets high standards for own performance and inspires the same in the team

Customer Focus | Building strong customer relationships and delivering customer-centric solutions.

Ensures every dish that leaves the kitchen meets or exceeds guest expectations

Uses guest and internal feedback to continuously improve food quality and presentation

Independently anticipates and adjusts to evolving event and service needs

Follows up on any culinary feedback to ensure issues are fully resolved

Decision Quality | Making good and timely decisions that keep the organization moving forward.

Demonstrates good judgment in routine kitchen decisions — prep, production, quality, and staffing

Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps

Considers various inputs and trade-offs to arrive at effective decisions during high-volume service

Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager

Communicates Effectively | Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Communicates clearly and professionally with kitchen team members and venue leadership

Shares information and production updates with the team in a timely manner

Listens attentively to the Executive Culinary Manager's direction and translates it into action

Documents kitchen operations, production notes, and inventory clearly and accurately

QUALIFICATIONS

Minimum 3 years of culinary management experience in a high-volume environment

Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred

Must be 21 years of age or older as required by state or local law

PHYSICAL REQUIREMENTS

Let's be real — this isn't your typical desk job! Here's what you'll need to do to thrive in this role:

Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue

Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery

Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers

Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift

Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise

Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Sounds like a fit? We can’t wait to meet you!

BENEFITS

Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform – and that’s just for starters for those who qualify. View team member benefits here.

ADA
The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.

EEO Statement
Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.

Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law.

Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.

Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Apply Now

Refine Your Search

chef manager jobs in baltimore, md

Culinary Manager

Kitchen Manager

Assistant Kitchen Manager

FT Lead Associate Kitchen - 6307

Assistant Kitchen Lead(Bilingual A Plus-Open Availability Required (9:30-6:30))

Head Chef/Manager

Kitchen Manager - Linthicum - 4726

Executive Chef

Kitchen/Back of House (BOH) Manager

Kitchen Manager - Fast Casual Restaurant

Executive Chef

Executive Chef

Head Chef

Supervisor Culinary Services

Senior Area Executive Chef

Executive Chef - Baltimore, MD

Lead Cook - Coppin State University

Executive Chef

Manager Culinary Services

Lead Line Cook

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