Top 287 Culinary lead Jobs in Germantown, 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
5d
Culinary Supervisor
Topgolf —Germantown, MD
- $24 - $29 an hour
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Cook I
TPC Network —Potomac, MD
- $18 - $23 an hour
- Full-time
- High school diploma or GED
- No travel
- Ability to lift 25 pounds
- Health savings account
- Paid holidays
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
Sous Chef
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
8d
Banquet Captain
Sodexo —North Bethesda, MD
- $25 - $35 an hour
- Part-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
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
Assistant Sous Chef
Marriott International, Inc —Bethesda, MD
- $29.19 - $31.25 an hour
- Full-time
- 3 years
- Hotel
- High school diploma or GED
Assistant Banquet Manager
Congressional Country Club —Bethesda, MD
- $22 - $26 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Dental insurance
- Flexible spending account
Quick Apply
Junior Sous Chef
Congressional Country Club —Bethesda, MD
- From $23.75 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Communication skills
- Dental insurance
- Flexible spending account
Quick Apply
Front of the House Shift Leader
New CHG US Holdings LLC —Bethesda, MD
- $25 an hour
- Full-time
- Sales
- Mid-level
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
Farm & Inn Chef
Mary's Land Farm —Ellicott City, MD
- $32 - $36 an hour
- Weekends as needed
- Mid-level
- Hotel
- In-person
- Relocation assistance
Quick Apply
General Manager
SIXTY VINES MONTGOMERY CNTY LLC —Gaithersburg, MD
- $75,000 - $110,000 a year
- Bachelor's degree
- US work authorization
- Senior level
- Paid time off
- 401(k) matching
Quick Apply
Restaurant Manager
Sakura Express —Germantown, MD
- $55,000 - $60,000 a year
- Full-time
- Basic math
- Cooking
- Mid-level
- Paid training
- Paid time off
Quick Apply
8d
Food and Beverage Manager
Life Time —Gaithersburg, MD
- Weekends as needed
- ServSafe
- Cooking
- Mid-level
- Disability insurance
- Health insurance
Executive Chef
Riderwood Village by Erickson Senior Living —Silver Spring, MD
- $80,000 - $90,000 a year
- Microsoft Outlook
- 3 years
- Senior level
- Health insurance
- Dental insurance
4d
Cook
THE SHEPHERDS TABLE INC —Silver Spring, MD
- Full-time
- ServSafe
- Mid-level
- 3 years
Quick Apply
Front-of-House Manager
The Turn House —Columbia, MD
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- Mentoring
- In-person
- Paid training
- Health insurance
Quick Apply
Culinary Supervisor Back of House
Moxy Washington, DC Downtown —Washington, DC
- $24 - $27 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Continuous improvement
- Health insurance
- Paid time off
Quick Apply
4d

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Gaithersburg, 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

culinary lead jobs in germantown, md

Director of Culinary

Culinary Supervisor

Cook I

Head of Culinary

Sous Chef

Banquet Captain

Executive Chef

Cafe Head Chef - Maryland

Assistant Sous Chef

Assistant Banquet Manager

Junior Sous Chef

Front of the House Shift Leader

Farm & Inn Chef

General Manager

Restaurant Manager

Food and Beverage Manager

Executive Chef

Cook

Front-of-House Manager

Culinary Supervisor Back of House

I want to receive the latest job alert for culinary lead in germantown, md

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