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Culinary Director Jobs in Silver Spring, MD (NOW HIRING)

momofuku

Culinary Extern

Washington, DC · On-site

Momofuku partners with culinary schools across the country to host required externship programs for students! All Externs will work alongside Momofuku's Line Cooks to learn every aspect of the ...

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Culinary Director information

See Silver Spring, MD salary details

$31K

$100.2K

$221.2K

How much do culinary director jobs pay per year?

As of Sep 3, 2026, the average yearly pay for culinary director in Silver Spring, MD is $100,153.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,000.00 and $127,200.00 per year, depending on experience, location, and employer.

What is a culinary director?

A Culinary Director is a senior-level professional responsible for overseeing the culinary operations of a restaurant, hotel, catering company, or hospitality group. They create and implement menus, establish food quality standards, and manage kitchen staff and budgets. Culinary Directors often collaborate with executive chefs to ensure consistency and excellence in food preparation, safety, and presentation. Their role involves both creative menu development and administrative tasks such as cost control and staff training.

What is a culinary director?

A culinary director is responsible for the overarching targets and goals of restaurants or other food operations. As a culinary director, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine what to charge for menu items. This career requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

What are the key skills and qualifications needed to thrive as a culinary director, and why are they important?

To thrive as a Culinary Director, you need extensive culinary expertise, menu development experience, and leadership abilities, typically supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, kitchen equipment, and food safety certifications such as ServSafe are commonly required. Exceptional communication, creativity, and organizational skills help a Culinary Director lead teams and maintain high standards. These competencies ensure consistent food quality, efficient kitchen operations, and a positive dining experience that drives business success.

What are some common challenges faced by a culinary director in managing multiple kitchens or venues?

A Culinary Director often oversees several kitchens or venues, which can make maintaining consistent food quality, safety standards, and operational efficiency a challenge. Coordinating communication between teams, ensuring staff training, and adapting menus to suit different locations require strong organizational and leadership skills. Building a cohesive vision across all outlets while managing costs and supplier relationships is key to success in this role. Regular site visits and open lines of communication help address these challenges effectively.

What is the difference between Culinary Director vs Executive Chef?

AspectCulinary DirectorExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planningManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary certification or extensive experience, leadership skillsTypically requires culinary degree or extensive culinary experience
Work EnvironmentCorporate kitchens, hotel chains, large restaurants, food service companiesRestaurant kitchens, hotels, resorts, culinary establishments
ResponsibilitiesStrategic planning, menu innovation, staff training, quality controlKitchen management, food quality, staff supervision, daily operations

The main difference between a Culinary Director and an Executive Chef lies in their scope of responsibilities. The Culinary Director focuses on strategic oversight and overall culinary operations, often in larger organizations, while the Executive Chef manages daily kitchen activities and food preparation. Both roles require culinary expertise, but the Culinary Director emphasizes leadership and planning at a higher organizational level.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the organization. They often oversee kitchen operations, menu development, and staff management, requiring strong leadership and culinary skills.

Is a culinary director higher than an executive chef?

A culinary director typically holds a higher leadership position than an executive chef, overseeing multiple kitchens or restaurant groups and focusing on overall culinary strategy, branding, and menu development. An executive chef usually manages daily kitchen operations within a single establishment. The hierarchy can vary by organization, but generally, the culinary director has broader responsibilities and authority.
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Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Silver Spring, MD as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, and 3% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $100,153 per year, or $48.2 per hour.

Premium Culinary Supervisor | Part-Time | CFG Bank Arena

Spectra

Baltimore, MD • On-site

$25/hr

Part-time

Retirement

Posted 23 days ago

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The Premium Culinary Supervisor supports the execution of culinary operations across premium areas, including suites, clubs, catering, and special events. This position provides hands-on leadership to the culinary team and ensures all food is prepared, presented, and delivered according to established quality, portion, timing, and presentation standards. Working closely with the Executive Chef and Premium leadership team, the Premium Culinary Supervisor oversees event-day food production, coordinates the timely execution and replenishment of premium food service, monitors food quality and presentation, and ensures all culinary areas maintain the highest standards of cleanliness, organization, and food safety.
This role pays an hourly rate of $25.00
Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.
This position will remain open until November 13, 2026.
Responsibilities
  • Supervise culinary execution for premium clubs and special events.
  • Ensure food is prepared and presented according to quality, portion, and presentation standards.
  • Supervise and support culinary staff during event setup, service, and breakdown.
  • Monitor food levels, temperatures, presentation, and timely replenishment throughout service.
  • Ensure compliance with food safety, sanitation, and proper food handling procedures.
  • Assist with production planning, portion control, inventory, and minimizing food waste.
  • Maintain clean, organized, and event-ready culinary and service areas.
  • Communicate operational needs, shortages, and service concerns to culinary and premium leadership.
  • Perform other duties as assigned.

Qualifications
  • 2-3 years of previous culinary experience in a restaurant, catering, premium hospitality, or high-volume food service environment.
  • Previous supervisory or culinary leadership experience preferred.
  • Strong knowledge of food preparation, presentation, sanitation, and food safety practices.
  • ServSafe or Food Handler certification required or ability to obtain it.
  • Strong leadership, communication, and organizational skills.
  • Ability to work effectively in a fast-paced, high-volume event environment.
  • Must be dependable, professional, and team-oriented.
  • Ability to work a flexible event schedule, including nights, weekends, and holidays.
  • Ability to stand for extended periods and lift heavy objects.

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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