Top 68 Head chef Jobs in Bethesda, Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Hyattsville, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
5d
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
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 —Rockville, MD
- $76,000 - $96,000 a year
- Weekends as needed
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Free parking
- Commuter assistance
Quick Apply
8d
Executive Chef
Elizabeth's —Washington, DC
- $110,000 - $120,000 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
Quick Apply
Head Chef
Upper Crust Food Service —College Park, MD
- $19 - $28 an hour
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Sous Chef
The Ned London —Washington, DC
- Up to $85,000 a year
- Full-time
- Hotel
- US work authorization
- Cleaning
- Disability insurance
- Health insurance
Kitchen Manager
Ruth's Chris Steak House —Odenton, MD
- $70,000 - $85,000 a year
- 8 hour shift
- Sales
- ServSafe
- Cooking
- Disability insurance
- Health insurance
Quick Apply
Head Chef, In-School (No Weekends/ Holidays) - Washington D.C.
Red Rabbit —Washington, DC
- $50,000 - $60,000 a year
- Full-time
- Spanish
- English
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Sous Chef
The Ned —Washington, DC
- Up to $85,000 a year
- Full-time
- Hotel
- US work authorization
- Cleaning
- Disability insurance
- Health insurance
Quick Apply
Line Cook
The Ned —Washington, DC
- Up to $27 an hour
- Full-time
- Hospitality
- US work authorization
- Restaurant
- Disability insurance
- Health insurance
Quick Apply
Back of House Team Member
Bar Nuestro —Washington, DC
- $18.40 an hour
- Part-time
- Hospitality
- Ability to lift 50 pounds
- US work authorization
- Paid training
- Paid time off
Quick Apply
Sous Chef - Downtown, DC
Tatte Bakery & Café —Washington, DC
- $68,000 - $81,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Line Cook
The Ned London —Washington, DC
- $25 - $27 an hour
- Full-time
- US work authorization
- Ability to stand for extended periods
- Restaurant
- Disability insurance
- Health insurance
Sous Chef
Pineapple and Pearls —Washington, DC
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- 2 years
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Upper Crust Food Service —College Park, MD
- $18 - $22 an hour
- Full-time
- Background check
- Customer service
- Mid-level
Quick Apply
Kitchen Manager
Toms Watch Bar —Washington, DC
- $60,000 - $70,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Junior Sous Chef
Extra Fancy —Washington, DC
- $50,000 - $60,000 a year
- Full-time
- Mid-level
- 2 years
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager Restaurants
Oac Enterprises LLC —Landover, MD
- $45,000 - $55,000 a year
- Full-time
- ServSafe
- Mid-level
- Restaurant
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Extra Fancy —Washington, DC
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- 2 years
- Communication skills
- Health insurance
- Dental insurance
Quick Apply

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Hyattsville, MD

Quick Apply

Job Details

Full-time
$140,000 a year
5 days ago

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 bethesda, md

Director of Culinary

Head of Culinary

Executive Chef

Cafe Head Chef - Maryland

Executive Chef

Head Chef

Sous Chef

Kitchen Manager

Head Chef, In-School (No Weekends/ Holidays) - Washington D.C.

Sous Chef

Line Cook

Back of House Team Member

Sous Chef - Downtown, DC

Line Cook

Sous Chef

Sous Chef

Kitchen Manager

Junior Sous Chef

Kitchen Manager Restaurants

Sous Chef

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