Top 83 Kitchen manager Jobs in Eldersburg, 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 Services Director
The Renley at Woodholme Gardens —Pikesville, MD
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
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
Chef Manager
Metz Culinary Management —Westminster, MD
- Full-time
- School experience
- Hospital
- Customer service
Quick Apply
3d
CHEF MGR
Unidine —Mount Airy, MD
- $60,000 - $65,000 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
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
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
Quick Apply
7d
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
Culinary Manager
ST VINCENT DE PAUL ENTERPRISES LLC —Baltimore, MD
- $58,000 - $67,000 a year
- Weekends as needed
- Spanish
- Customer service
- Computer literacy
Quick Apply
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
Quick Apply
4d
Kitchen Lead
Pro Green Medical —Frederick, MD
- From $19 an hour
- 8 hour shift
- Background check
- ServSafe
- Pass drug screening
- Health insurance
- Dental insurance
Quick Apply
Kitchen Remodeling Project Manager
Bray & Scarff —Columbia, MD
- $70,000 - $85,000 a year
- Full-time
- Construction site
- 5 years
- Continuous improvement
- Health insurance
- 401(k) matching
Quick Apply
4d
Lab Manager, Culinary/Pastry Arts
Howard Community College —Columbia, MD
- Full-time
- Hospitality
- ServSafe
- Mid-level
Kitchen Lead
Gaver Farm —Mount Airy, MD
- $20 - $25 an hour
- Part-time
- Mid-level
- Leadership
- Communication skills
- Paid training
- Flexible schedule
Quick Apply
13d
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
Kitchen Supervisor
Dash In —Ellicott City, MD
- $18.00 - $22.50 an hour
- Overnight shift
- ServSafe
- Mid-level
- High school diploma or GED
- Paid parental leave
- Health savings account
Quick Apply
Culinary Director CDM
Mount Airy Nursing and Rehab —Mount Airy, MD
- $60,000 - $65,000 a year
- Full-time
- Skilled nursing facility
- Mid-level
- 3 years
Quick Apply
3d
Sous Chef
Metz Culinary Management —Randallstown, MD
- Full-time
- School experience
- Hospital
- Cooking
Quick Apply
Kitchen Manager
Stratosphere Social —Sykesville, MD
- $45,000 - $50,000 a year
- Weekends as needed
- Microsoft Excel
- ServSafe
- Mid-level
- Paid training
- Paid time off
Quick Apply
9d
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
12d

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kitchen manager jobs near eldersburg, 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 eldersburg, md

Director of Culinary

Culinary Services Director

Chef Manager II-- Private School

Chef Manager

CHEF MGR

Lead Cook-- Private School

Kitchen Manager

Kitchen Manager

Culinary Manager

Kitchen Remodeling Project Manager

Kitchen Lead

Kitchen Remodeling Project Manager

Lab Manager, Culinary/Pastry Arts

Kitchen Lead

Maintenance Manager - Food Service - Baltimore, MD

Kitchen Supervisor

Culinary Director CDM

Sous Chef

Kitchen Manager

Chef Manager - Towson University

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