Top 59 Kitchen manager 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
Culinary Manager
ST VINCENT DE PAUL ENTERPRISES LLC —Baltimore, MD
- $58,000 - $67,000 a year
- Weekends as needed
- Spanish
- Customer service
- Computer literacy
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Kitchen Remodeling Project Manager
Bray & Scarff —Cockeysville, MD
- $70,000 - $85,000 a year
- Full-time
- Construction site
- 5 years
- Continuous improvement
- Health insurance
- 401(k) matching
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13h
Kitchen Manager
TGI Fridays —Nottingham, MD
- Full-time
- Sales
- Ability to walk for extended periods
- English
- Opportunities for advancement
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Chef-Penthouse Prime
Penthouse Prime —Baltimore, MD
- $70,000 - $85,000 a year
- 8 hour shift
- Background check
- Inventory management
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager
Miss Toya's Southern Kitchen —Owings Mills, MD
- $55,000 - $70,000 a year
- 12 hour shift
- Bar
- Casual dining restaurant
- ServSafe
- Paid training
- Commuter assistance
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3d
Food Service Manager
Aramark —Baltimore, MD
- $60,000 - $65,000 a year
- Mid-level
- Residential
- Bachelor's degree
- Disability insurance
- Health insurance
8d
Chef Manager - Towson University
Aramark —Towson, MD
- $65,000 - $69,000 a year
- Customer service
- No high school diploma
- Mid-level
- Disability insurance
- Health insurance
8d
Culinary Services Director
The Renley at Woodholme Gardens —Pikesville, MD
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
14d
Chef Manager II-- Private School
Brock & Company Inc —Baltimore, MD
- $77,000 - $82,000 a year
- Full-time
- ServSafe
- Mentoring
- Senior level
- AD&D insurance
- Disability insurance
Quick Apply
Lead Cook-- Private School
Brock & Company Inc —Owings Mills, MD
- $25 an hour
- Full-time
- Mid-level
- Ability to stand for extended periods
- Kitchen
- AD&D insurance
- Disability insurance
Quick Apply
14d
Kitchen Manager
Lib's Grill —Bel Air, MD
- $48,000 - $65,000 a year
- 12 hour shift
- Spanish
- English
- Mid-level
- Health insurance
- 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
Kitchen Manager
Carrabba's Italian Grill —Baltimore, MD
- $50,000 - $70,000 a year
- Bilingual
- Hospitality
- Casual dining restaurant
- Dental insurance
- 401(k)
Quick Apply
Chef-Kitchen Manager
Metz Culinary Management —Baltimore, MD
- $70,000 - $75,000 a year
- Full-time
- Hospital
- Cooking
- Mid-level
Quick Apply
Maintenance Manager - Food Service - Baltimore, MD
HOLLY POULTRY —Baltimore, MD
- $110,000 - $140,000 a year
- Weekends as needed
- Background check
- 5 years
- Engineering
Quick Apply
Relief Chef Manager
Brock & Company Inc —Baltimore, MD
- $27 - $32 an hour
- Full-time
- Customer service
- Writing skills
- 3 years
- AD&D insurance
- Disability insurance
Quick Apply
Cook/Shift Lead
Carroll & Son Fine Foods —Baltimore, MD
- $20 - $26 an hour
- Part-time
- Mid-level
- In-person
- Kitchen
Quick Apply
Assistant Manager BOH - Baltimore, MD
Fogo de Chao Churrascaria (Baltimore) LLC —Baltimore, MD
- $60,000 - $80,000 a year
- Urgently hiring
- Mid-level
- Travel
- Ability to lift 25 pounds
- Disability insurance
- Health insurance
Quick Apply
9d
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
Quick Apply

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kitchen manager jobs near bel air, 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

kitchen manager jobs in bel air, md

Director of Culinary

Culinary Manager

Kitchen Remodeling Project Manager

Kitchen Manager

Chef-Penthouse Prime

Kitchen Manager

Food Service Manager

Chef Manager - Towson University

Culinary Services Director

Chef Manager II-- Private School

Lead Cook-- Private School

Kitchen Manager

Kitchen Manager

Kitchen Manager

Chef-Kitchen Manager

Maintenance Manager - Food Service - Baltimore, MD

Relief Chef Manager

Cook/Shift Lead

Assistant Manager BOH - Baltimore, MD

Catering & Events - Head Chef/Culinary Lead

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