Top 19 Head chef Jobs in Bel Air, 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
Quick Apply
Catering & Events - Head Chef/Culinary Lead
Lib's Grill —Bel Air, MD
- $22 - $28 an hour
- Part-time
- In-person
- Senior level
- Leadership
- Employee discount
- Flexible schedule
Quick Apply
Catering & Events - Chef/Cook/Prep
Lib's Grill —Bel Air, MD
- From $18 an hour
- Part-time
- Hospitality
- 18 years or older
- Cooking
- Employee discount
Quick Apply
Line Cook
High 5 Hospitality LLC —Aberdeen, MD
- ServSafe
- English
- Ability to lift 50 pounds
- Tuition reimbursement
- Paid time off
Quick Apply
Kitchen Manager
Ruth's Chris Steak House —Pikesville, MD
- $70,000 - $90,000 a year
- 8 hour shift
- No education required
- Sales
- ServSafe
- Paid training
- Disability insurance
Quick Apply
Cook 1 (FT)
Hollywood Casino Perryville —Perryville, MD
- $17 an hour
- Full-time
- 18 years or older
- Basic math
- English
- Health insurance
- Paid time off
7d
Food Prep Cook
Renaissance Baltimore Harborplace Hotel —Baltimore, MD
- $18.10 an hour
- English
- Hotel
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Prep Cook / Line Cook - Owings Mills
Lib's Grill —Perry Hall, MD
- From $18 an hour
- Part-time
- Hospitality
- 18 years or older
- Cooking
- Employee discount
Quick Apply
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —Baltimore, MD
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
6d
Line/Prep Cook
Hotel Revival —Baltimore, MD
- $18 an hour
- Basic math
- Hotel
- Restaurant
- Paid holidays
- Health insurance
Quick Apply
Line Cook
Vincent's Deli —Shrewsbury, PA
- $15 - $17 an hour
- Full-time
- Restaurant
- Entry level
- Kitchen
- Opportunities for advancement
Quick Apply
7d
Line Cook & Cashier
Sv Bmore Llc —Baltimore, MD
- $15 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply

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Pithari Mediterranean Cuisine —Middletown, DE
Ability to thrive in fast-paced environments while maintaining attention to detail and quality standards. Excellent kitchen management skills including shift…
$75,000 - $80,000 a year
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Casual Line Cook
Hopewell Station Family Restaurant —Stewartstown, PA
They use specialized kitchen tools to prepare essential ingredients and create a finished product for restaurants. Have the ability to lift and carry 10-55 lbs.
$19 - $22 an hour
Quick Apply

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
Kitchen Manager
Bleu & Fig —Columbus, OH
You'll oversee the day-to-day flow of the kitchen, lead and develop an exceptional team, and ensure every dish leaving our kitchen reflects the quality and care…
$60,000 - $75,000 a year
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14d

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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

head chef jobs in bel air, md

Director of Culinary

Catering & Events - Head Chef/Culinary Lead

Catering & Events - Chef/Cook/Prep

Line Cook

Kitchen Manager

Cook 1 (FT)

Food Prep Cook

Prep Cook / Line Cook - Owings Mills

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Line/Prep Cook

Line Cook

Line Cook & Cashier

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