Top 17 Head chef Jobs in La Plata, Md

Director of Culinary
MISKIRI HOSPITALITY GROUP —Washington, DC
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
4d
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
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
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Line Cook
Another Broken Egg Cafe —Brandywine, MD
- $15 - $18 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Line Cook
Della J's —Alexandria, VA
- $20 - $25 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Health insurance
- 401(k)
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
Line Cook
The Brig —Washington, DC
- $19 - $22 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
Quick Apply
11d
Prep Cook
JACKMONT HOSPITALITY INC —District Heights, MD
- Casual dining restaurant
- Conflict management
- Communication skills
Prep Cook
What The Chef —Lorton, VA
- $10 - $20 an hour
- Part-time
- ServSafe
- Customer service
- Mid-level
- Health insurance
- Dental insurance
Cook
Aslin Beer Company —Alexandria, VA
- From $16 an hour
- Part-time
- English
- Computer skills
- In-person
- 401(k)
- Paid time off
Quick Apply
9d
Line Cook
Bar Nuestro —Washington, DC
- $18.40 an hour
- Weekends as needed
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Restaurant
- Health insurance
- Dental insurance
Quick Apply
4d
Line Cook
Covenant Holdings Group, LLC —Falls Church, VA
- $16.00 - $18.50 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Health insurance
- Employee discount
Quick Apply
Line Cook
Stage door deli —Alexandria, VA
- $14 - $18 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply

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Chef de Cuisine
Water Bar —Arlington, VA
Proven track record of leading kitchen teams, executing events, driving food quality, and managing food cost. Ability to train and develop cooks across stations…
$100,000 - $110,000 an hour
Quick Apply
Chef de Cuisine
The Dupont Circle —Washington, DC
Staff summer parties, Christmas parties and regular team get togethers. As Chef de Cuisine, you will be responsible for assisting the Executive Chef with all…
$95,000 a year
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Kitchen Manager
Bleu & Fig —Columbus, OH
You'll oversee the day-to-day flow of the kitchen, lead and develop an exceptional team, and ensure every dish leaving our kitchen reflects the quality and care…
$60,000 - $75,000 a year
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1d
Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
4d

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Washington, DC

Quick Apply

Job Details

Full-time
$140,000 a year
4 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

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head chef jobs in la plata, md

Director of Culinary

Kitchen Manager

Sous Chef

Line Cook

Line Cook

Back of House Team Member

Line Cook

Prep Cook

Prep Cook

Cook

Line Cook

Line Cook

Line Cook

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