Top 83 Kitchen manager 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
Lead Cook-- Private School
Brock & Company Inc —Baltimore, MD
- $21 - $23 an hour
- Full-time
- Serving
- Mid-level
- Ability to stand for extended periods
- AD&D insurance
- Disability 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
Cook/Shift Lead
Carroll & Son Fine Foods —Baltimore, MD
- $20 - $26 an hour
- Part-time
- Mid-level
- In-person
- Kitchen
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
Culinary Services Director
The Renley at Woodholme Gardens —Pikesville, MD
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
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
Chef-Kitchen Manager
Metz Culinary Management —Baltimore, MD
- $70,000 - $75,000 a year
- Full-time
- Hospital
- Cooking
- Mid-level
Quick Apply
Lead Line Cook
Troon —Dundalk, MD
- $26 an hour
- Full-time
- ServSafe
- Mid-level
- Residential
- Paid holidays
- Dental insurance
Quick Apply
Lead Cook (Full Time)
Brightview Senior Living, LLC —Timonium, MD
- $20.25 - $23.25 an hour
- Full-time
- ServSafe
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Premium Culinary Supervisor | Part-Time | CFG Bank Arena
Oak View Group —Baltimore, MD
- $25 an hour
- Part-time
- ServSafe
- Cooking
- Mid-level
- 401(k)
- 401(k) matching
11d
Kitchen Manager
Carrabba's Italian Grill —Baltimore, MD
- $50,000 - $70,000 a year
- Bilingual
- Hospitality
- Casual dining restaurant
- Dental insurance
- 401(k)
Quick Apply
Concessions Culinary Supervisor | Part-Time | CFG Bank Arena
Oak View Group —Baltimore, MD
- $25 an hour
- Part-time
- ServSafe
- Ability to walk for extended periods
- Mid-level
- 401(k)
- 401(k) matching
11d
Assistant Kitchen Manager
Ruth's Chris Steak House —Baltimore, MD
- $60,000 - $70,000 a year
- 8 hour shift
- No education required
- ServSafe
- Mid-level
- Paid training
- Disability insurance
Quick Apply
Chef Manager
Sodexo —Baltimore, MD
- $60,000 - $70,000 a year
- Full-time
- Hospital
- ServSafe
- Cooking
- Paid holidays
- Health insurance
2d
Chef
CLOCK Kitchen & Bar —Baltimore, MD
- $17 - $25 an hour
- Part-time
- Organizational skills
- In-person
- Senior level
- Employee discount
Quick Apply
2d
Culinary Supervisor - Towson University - Residential
Aramark —Towson, MD
- $22 - $24 an hour
- Weekends as needed
- ServSafe
- Cooking
- Mid-level
- Disability insurance
- Health insurance
2d
Prepared Foods Department Supervisor (Culinary, Deli) - Full Time
Whole Foods Market —Towson, MD
- $17.50 - $30.20 an hour
- 8 hour shift
- Mid-level
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
12d
Kitchen Manager
Chick-fil-A —Middle River, MD
- From $21 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Paid training
- Health insurance
Quick Apply
Lead Cook - Coppin State University
Thompson Hospitality Corporation —Baltimore, MD
- Part-time
- Mid-level
- University
- Team management

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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 parkville, md

Director of Culinary

Lead Cook-- Private School

Chef Manager II-- Private School

Cook/Shift Lead

Kitchen Manager

Culinary Services Director

Chef Manager - Towson University

Chef-Kitchen Manager

Lead Line Cook

Lead Cook (Full Time)

Premium Culinary Supervisor | Part-Time | CFG Bank Arena

Kitchen Manager

Concessions Culinary Supervisor | Part-Time | CFG Bank Arena

Assistant Kitchen Manager

Chef Manager

Chef

Culinary Supervisor - Towson University - Residential

Prepared Foods Department Supervisor (Culinary, Deli) - Full Time

Kitchen Manager

Lead Cook - Coppin State University

I want to receive the latest job alert for kitchen manager in parkville, md

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