Top 438 Culinary manager Jobs in Bethesda, Md

Kitchen Manager (New Opening) – Botiwalla Tenleytown
Botiwalla Upton Place DC LLC —Washington, DC
- $65,000 - $70,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Continuous improvement
- Senior level
- Health insurance
- Paid time off
Quick Apply
School Food Service Program Assistant Manager/Sous Chef - Year Round - Columbia, Maryland
Columbia Academy Elementary & Middle School —Columbia, MD
- $21 - $24 an hour
- Full-time
- CPR Certification
- ServSafe
- Basic math
- Health insurance
- Opportunities for advancement
Quick Apply
16h
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
1d
Kitchen Leader
New CHG US Holdings LLC —Bethesda, MD
- $70,000 - $80,000 a year
- Weekends as needed
- Casual dining restaurant
- Mid-level
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
4d
Prepared Foods Associate Team Leader (Culinary & Deli Assistant Department Manager)
Whole Foods Market —Chevy Chase, MD
- $21.55 - $35.00 an hour
- 8 hour shift
- Inventory control
- Merchandising
- Mid-level
- Store discount
- Paid time off
Executive Chef
Discovery Village Chevy Chase —Chevy Chase, MD
- $82,000 - $85,000 a year
- Full-time
- Microsoft Word
- Background check
- Microsoft Excel
- Paid training
- Paid holidays
Quick Apply
Cafe Head Chef - Maryland
Tatte Bakery & Café —Bethesda, MD
- $76,000 - $96,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Free parking
- Commuter assistance
Quick Apply
Food and Beverage Operations Manager
Marriott International, Inc —Bethesda, MD
- $68,000 - $83,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
7d
Kitchen Manager
California Pizza Kitchen, Inc. —Bethesda, MD
- $68,000 - $73,000 a year
- Full-time
- Spanish
- Sales
- Ability to walk for extended periods
- Disability insurance
- Health insurance
Hospitality Manager
Bon Appetit —Washington, DC
- $85,000 - $90,000 a year
- Full-time
- Background check
- Google Workspace
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
1d
Executive Sous Chef
Marriott International, Inc —Bethesda, MD
- $86,000 - $112,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
6d
Manager / General Manager
The Park at 14th —Washington, DC
- $100,000 - $200,000 a year
- Weekends as needed
- Bar
- ServSafe
- High school diploma or GED
Executive Chef - DMV
Farmers Restaurant Group —Washington, DC
- $100,000 - $120,000 a year
- Full-time
- Ability to lift 50 pounds
- Senior level
Quick Apply
Area Executive Chef
Viceroy Washington DC —Washington, DC
- $120,000 - $130,000 a year
- Customer service
- 5 years
- Cooking
11d
Senior Executive Chef
University of Maryland —College Park, MD
- $110,800 - $132,960 a year
- Weekends as needed
- Background check
- Google Workspace
- ServSafe
11d
Restaurant Manager
LongHorn Steakhouse —Laurel, MD
- $56,000 - $69,000 a year
- Full-time
- Mid-level
- Guest services
- Leadership
- Dental insurance
- Flextime
Restaurant Manager-The Capital Burger-Washington, D.C.
ReddotMedia for Capital Grille —Washington, DC
- $70,000 - $75,000 a year
- Full-time
- Casual dining restaurant
- No experience needed
- Mid-level
- Paid training
- Disability insurance
18h
Restaurant Manager - Makers Union
Thompson Hospitality Corporation —Ashburn, VA
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Ability to stand for extended periods
- Disability insurance
- Health insurance
Thompson Hospitality Job Fair-Multi State Hiring
Thompson Hospitality Corporation —Reston, VA
- Full-time
- ServSafe
- Senior level
- Leadership
Culinary Lead
sweetgreen —McLean, VA
- $16.53 an hour
- Part-time
- 18 years or older
- ServSafe
- Mid-level
- Health insurance
- Dental insurance

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culinary manager jobs near bethesda, md

Kitchen Manager (New Opening) – Botiwalla Tenleytown

Botiwalla Upton Place DC LLC -
Washington, DC

Quick Apply

Job Details

Full-time
$65,000 - $70,000 a year

Benefits

Health insurance
Paid time off
Employee discount
Life insurance
Paid sick time

Qualifications

Food quality maintenance
Kitchen health and safety standards
Food service closing procedures
Team member evaluation
Maintaining an organized workspace
Food safety management
Food service opening procedures
Food service workstation cleanliness
Budget control
Food service cleaning
Coaching
Performance feedback (performance evaluation method)
Improving operational efficiency
Team development
Store opening/closing procedures
Kitchen cost control
Continuous improvement
Inventory tracking for food cost management
Staff policy implementation
Team training
Kitchen staff training
Materials management in food and beverage
Managing kitchen staff
Restaurant cost management
Senior level
Leadership
Team motivation (leadership skill)
Communication skills
Kitchen stations
Safety protocol implementation

Full Job Description

Botiwalla is inspired by the tea and kabab houses, known as Irani cafés, of Chef Meherwan Irani’s childhood, as well as the late-night street grills (sigris) found across India, serving bold, craveable flavors to hungry crowds. Botiwalla is part of the Chai Pani Restaurant Group, a family of restaurants known for redefining Indian cuisine in America through mindblasting food and heartfelt hospitality.

We’re proud to have received seven James Beard Award nominations, including Chai Pani Asheville’s Outstanding Restaurant win in 2022, along with recognition from The New York Times, Bon Appétit, Food & Wine, and Oprah’s Favorite Things. Still, what matters most to us is not the accolades. It’s the warmth, care, and authenticity of the experience we create every day for our guests and our teams.

Botiwalla Upton Place in Tenleytown is preparing to open its doors, and we’re looking for a Kitchen Manager who is excited to help launch the restaurant from the ground up. This is an opportunity to lead an opening team, establish strong operational systems, and shape culture from day one.

This role is for a hands-on leader who loves being in the kitchen, coaching and developing others, and continuously learning. You will play a critical role in shaping the culture, standards, and daily rhythm of the back of house while helping deliver bold, craveworthy food inspired by India’s street grills and Irani cafés.

We are seeking a Kitchen Manager who demonstrates a proven track record of operational excellence and cultural stewardship. This role is ideal for a leader who thrives in building teams, setting clear standards, and leading with both accountability and heart.

Position Summary

The Kitchen Manager is the primary steward of the back-of-house experience and food quality and provides direct leadership to the kitchen staff and is responsible for maintaining a clean, organized, and efficient back-of-house operation. This role supports both daily service and catering events, on-site and off-site, by enforcing kitchen policies, operational systems, and cleanliness standards.

This role maintains a consistent, hands-on presence in the kitchen five days per week, leads during peak service and partners closely with the General Manager to ensure operational excellence, cost control, and a positive, high-trust working environment.

Primary Responsibilities

Lead the Kitchen During Service:

Be a visible, calm, and engaged leader in the kitchen, especially during peak service periods.
Jump in wherever needed to support smooth operations, including food prep, cooking, cleaning, stocking, and dish.
Partner with FOH leadership to ensure smooth pacing, strong communication, and consistent food execution.

Develop and Support the BOH Team:

Deliver hands-on training to kitchen staff, including veteran staff and new hires.
Coach team members in real time, reinforcing standards while building confidence and competence.
Participate in employee check-ins, performance reviews, and pay-rate evaluations in partnership with the General Manager.

Build and Maintain Strong Kitchen Systems:

Create, implement, and maintain opening, closing, and station-specific checklists that drive consistency and accountability.
Design and uphold cleaning systems for the kitchen, walk-ins, storage areas, and dish room.
Maintain a kitchen that is always organized, efficient, and inspection-ready.

Steward Food, Cost, and Resources:

Manage food ordering, inventory levels, cost control, and waste reduction.
Ensure accurate and reliable inventory practices that balance readiness with fiscal responsibility.
Communicate equipment, supply, or facility needs in a timely and proactive manner.

Communication & Collaboration

Serve as a point of contact for FOH leadership regarding food execution, timing, and kitchen systems.
Participate in weekly check-ins with the General Manager.
Collaborate with the Culinary Leadership Team on opportunities for continuous improvement.
Attend weekly manager meetings to ensure alignment across departments.
Communicate the equipment, supply, or facility needs in a timely and proactive manner.

Evaluation Metrics

Customer feedback and reviews related to food quality and consistency.
Performance against food cost (COGS) and BOH labor targets.
Employee feedback regarding workplace environment, team morale, and managerial support.
Accuracy and reliability of kitchen inventory and ordering practices,
Overall cleanliness, organization, and readiness of kitchen and storage areas.

Non-Negotiables

Adhere to all company policies and procedures outlined in the Employee Handbook and Operating Manuals.
Consistently uphold kitchen standards related to cleanliness, food safety, and organization.
Maintain a strong, visible presence in the kitchen and lead by example during service.
Enforce staff policies fairly, consistently, and professionally.
Communicate clearly and respectfully with BOH and FOH teams to support smooth operations.
Demonstrate reliability, sound judgment, and accountability in a fast-paced environment.
Protect and reinforce Botiwalla’s culture through daily actions and leadership

Physical Demands

Ability to stand and work on your feet for extended periods during service and prep.
Ability to move frequently throughout the kitchen, storage areas, and dish pit.
Ability to bend, reach, squat, kneel, and lift up to 50 pounds as needed.
Ability to work in fast-paced kitchen environments with varying temperatures.
Ability to safely work around hot equipment, sharp tools, and commercial cleaning chemicals while following safety procedures.
Ability to work variable schedules, including nights, weekends, and holidays, based on operational needs.

.Benefits

Comprehensive health plans for eligible personnel
Company paid life insurance for eligible personnel
Paid sick days
Free shift meals
Employee discounts at all locations for dining, merch, and Spicewalla products
Opportunity to apply for annual staff trip to India after one year of employment
Competitive paid time off package
Benefits are designed to support long-term growth, stability, and work-life harmony.

Quick Apply

Refine Your Search

culinary manager jobs in bethesda, md

Kitchen Manager (New Opening) – Botiwalla Tenleytown

School Food Service Program Assistant Manager/Sous Chef - Year Round - Columbia, Maryland

Director of Culinary

Kitchen Leader

Prepared Foods Associate Team Leader (Culinary & Deli Assistant Department Manager)

Executive Chef

Cafe Head Chef - Maryland

Food and Beverage Operations Manager

Kitchen Manager

Hospitality Manager

Executive Sous Chef

Manager / General Manager

Executive Chef - DMV

Area Executive Chef

Senior Executive Chef

Restaurant Manager

Restaurant Manager-The Capital Burger-Washington, D.C.

Restaurant Manager - Makers Union

Thompson Hospitality Job Fair-Multi State Hiring

Culinary Lead

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