Top 38 Culinary lead Jobs in Frederick, Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Gaithersburg, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
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
Restaurant Management
Blueridge Restaurant Group —Gaithersburg, MD
- $65,000 - $135,000 a year
- Weekends as needed
- Sales
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
9d
Floor Manager
The Urbana Lodge —Ijamsville, MD
- $59,917.86 - $70,116.13 a year
- Part-time
- Mid-level
- Quick service & fast food restaurant
- Leadership
- Paid training
- Employee discount
Quick Apply
2d
Culinary Supervisor
Topgolf —Germantown, MD
- $24 - $29 an hour
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Executive Chef
Marriott International, Inc —Gaithersburg, MD
- $94,313 - $126,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
3d
Director Culinary Services-DCS
Forefront Healthcare —Hagerstown, MD
- $60,000 - $67,500 a year
- Weekends as needed
- 7 years
- ServSafe
- Residential
- Health insurance
- Dental insurance
2d
Kitchen Manager
Black Rock Bar & Grill —Hagerstown, MD
- $52,505 - $75,000 a year
- Full-time
- Fast casual restaurant
- Basic math
- Mid-level
Quick Apply
9d
Full Time Cook (PM)
Silverado —Frederick, MD
- $20 - $23 an hour
- Full-time
- Background check
- Hospitality
- Current TB test
- Paid training
- Health insurance
Quick Apply
Catering Captain
Twinleaf Catering —Leesburg, VA
- $30 - $40 an hour
- Part-time
- Mid-level
- Analysis skills
- Driver's License
Quick Apply
12d
Food and Beverage Manager
Life Time —Gaithersburg, MD
- Weekends as needed
- ServSafe
- Cooking
- Mid-level
- Disability insurance
- Health insurance
General Manager - Restaurant
Fire and Oak Restaurant —Frederick, MD
- $60,000 - $70,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- 3 years
Quick Apply
8d
Executive Sous Chef
Simply Fresh Events —Gaithersburg, MD
- Extended hours
- Hospitality
- Cooking
- Senior level
- Opportunities for advancement
- Flexible schedule
Banquet Cook
Hersha Hospitality Management, LP —Frederick, MD
- $17 - $19 an hour
- Weekends as needed
- High school diploma or GED
- Ability to lift 50 pounds
- Entry level
- Wellness program
- Commuter assistance
5d
Sous Chef
Confidential —Purcellville, VA
- $55,000 - $65,000 a year
- Full-time
- Cooking
- 8 years
- In-person
Quick Apply
22h
Assistant General Manager - Westminster
honeygrow —Westminster, MD
- $21 - $23 an hour
- Email
- Hospitality
- 18 years or older
- ServSafe
- Commuter assistance
- Health insurance
Quick Apply
Service Manager - Westminster
honeygrow —Westminster, MD
- $17.50 - $18.00 an hour
- Email
- Hospitality
- 18 years or older
- ServSafe
- Commuter assistance
- Health insurance
Quick Apply
Chef Manager
Asbury Communities —Gaithersburg, MD
- $57,000 - $64,300 a year
- Full-time
- ServSafe
- 5 years
- Analysis skills
- Paid holidays
- Health insurance
Quick Apply
12d
Lead Back of House
Liberty Mountain Resort —Fairfield, PA
- $22.00 - $29.22 an hour
- Seasonal
- 18 years or older
- ServSafe
- Ability to walk for extended periods
- 401(k)
- Employee assistance program
Quick Apply
3d
Banquet Cook
Visitation Hotel Frederick, a Tribute Portfolio Hotel —Frederick, MD
- $17 - $19 an hour
- Weekends as needed
- Hotel
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance
5d

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culinary lead jobs near frederick, md

Director of Culinary

MISKIRI HOSPITALITY GROUP
Gaithersburg, 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

culinary lead jobs in frederick, md

Director of Culinary

CHEF MGR

Restaurant Management

Floor Manager

Culinary Supervisor

Executive Chef

Director Culinary Services-DCS

Kitchen Manager

Full Time Cook (PM)

Catering Captain

Food and Beverage Manager

General Manager - Restaurant

Executive Sous Chef

Banquet Cook

Sous Chef

Assistant General Manager - Westminster

Service Manager - Westminster

Chef Manager

Lead Back of House

Banquet Cook

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