Top 19 Head chef Jobs in Parkville, 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
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
Catering & Events - Head Chef/Culinary Lead
Lib's Grill —Perry Hall, MD
- $22 - $28 an hour
- Part-time
- In-person
- Senior level
- Leadership
- Employee discount
- Flexible schedule
Quick Apply
Food Prep Cook
Renaissance Baltimore Harborplace Hotel —Baltimore, MD
- $18.10 an hour
- English
- Hotel
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —Baltimore, MD
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
Prep Cook / Line Cook - Owings Mills
Lib's Grill —Perry Hall, MD
- From $18 an hour
- Part-time
- Hospitality
- 18 years or older
- Cooking
- Employee discount
Quick Apply
Catering & Events - Chef/Cook/Prep
Lib's Grill —Baltimore, MD
- From $18 an hour
- Part-time
- Hospitality
- 18 years or older
- Cooking
- Employee discount
Quick Apply
Line/Prep Cook
Hotel Revival —Baltimore, MD
- $18 an hour
- Basic math
- Hotel
- Restaurant
- Paid holidays
- Health insurance
Quick Apply
SOUS CHEF
Severna Park - Brian Boru Irish Restaurant —Severna Park, MD
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Line Cook
High 5 Hospitality LLC —Aberdeen, MD
- ServSafe
- English
- Ability to lift 50 pounds
- Tuition reimbursement
- Paid time off
Quick Apply
Line Cook & Cashier
Sv Bmore Llc —Baltimore, MD
- $15 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply

Discover related jobs

Based on your search for head chef jobs.

Kitchen Manager - Ms. Peaches
Thompson Hospitality Corporation —Sterling, VA
Lead, mentor, and develop a diverse team of kitchen staff, fostering a positive work environment. Clear verbal communication skills and ability to interact with…
Kitchen Manager
Horizon Hospitality —Annapolis, MD
Kitchen Hygiene & Safety: Maintain clean-room operational standards across a modern kitchen, ensuring full compliance with health department regulations,…
$55,000 - $70,000 a year
Quick Apply
13d

Show more related jobs

Explore jobs in cities nearby

Check out jobs in cities near your current location, Columbus

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
Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
Must have a valid Ohio driver’s license. Training, typically requiring only entry-level experience. 2-year program, combines technical skill development with…
$30 - $35 an hour
Quick Apply

Show more jobs in cities nearby

I want to receive the latest job alert for head chef in parkville, md

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

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

head chef jobs in parkville, md

Director of Culinary

Kitchen Manager

Catering & Events - Head Chef/Culinary Lead

Food Prep Cook

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Prep Cook / Line Cook - Owings Mills

Catering & Events - Chef/Cook/Prep

Line/Prep Cook

SOUS CHEF

Line Cook

Line Cook & Cashier

Discover related jobs

Explore jobs in cities nearby

I want to receive the latest job alert for head chef in parkville, md

Explore jobs in more locations

Job Seeker Tools

Employer Tools

Browse

Stay Connected