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Culinary Manager Jobs in Frederick, MD (NOW HIRING)

Topgolf

Culinary Supervisor

Germantown, MD

$24 - $29/hr

Strong leadership and team management skills. * Excellent knowledge of food safety and sanitation practices. * Ability to work in a fast-paced kitchen environment and adapt to changing demands.

Metz Culinary Management

Chef Manager

Westminster, MD · On-site

Metz Culinary Management is growing and we have an opening for a Rock Star Culinary and Hospitality driven Chef Manager who shares our passion for Food and Service as well as the CULINARY CHOPS to ...

Metz Culinary Management

Catering Chef

Rockville, MD · On-site

Metz Culinary Management is growing and we have an opening for Rock Star Catering Chef who shares our passion for Food and Service and Leadership. We are seeking a Culinary Leader, with a mentoring ...

Metz Culinary Management

Foodservice Worker

Rockville, MD · On-site

$15.25 - $18.50/hr

Metz Culinary Management is growing and we have openings for Rock Star Culinary and Hospitality Team Members who shares our passion for Food and Service. We are seeking team members for full and ...

Compass Group

CHEF MGR

Mount Airy, MD

$60K - $65K/yr

Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in ...

Unidine

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in ...

Compass Group

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in ...

Compass Group

CHEF MGR

Mount Airy, MD · On-site

$60K - $65K/yr

Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in ...

Compass Group

KITCHEN SUPERVISOR

Dulles, VA · On-site

$25 - $27/hr

Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in ...

Sixty Vines

Executive Chef

Gaithersburg, MD · On-site

$75K - $95K/yr

Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • ...

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All JobsCulinary JobsCulinary Manager JobsCulinary Manager Jobs in Frederick, MD

Culinary Manager information

See Frederick, MD salary details

$31.8K

$56.2K

$78.5K

How much do culinary manager jobs pay per year?

As of Aug 18, 2026, the average yearly pay for culinary manager in Frederick, MD is $56,183.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,700.00 and $64,600.00 per year, depending on experience, location, and employer.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

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

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

More about Culinary Manager jobs

What are the most commonly searched types of Culinary jobs in Frederick, MD?

The most popular types of Culinary jobs in Frederick, MD are:

What cities near Frederick, MD are hiring for Culinary Manager jobs?

Cities near Frederick, MD with the most Culinary Manager job openings:

Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Frederick, MD as of August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 19% Part Time, and 1% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $56,183 per year, or $27 per hour.

Manager Culinary Production=Boonsboro, MD

St John's United

Boonsboro, MD • On-site

$55K - $58K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

This job post has expired today. Applications are no longer accepted.

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

The Manager, Culinary Production is responsible for the leadership and execution of all back-of-house culinary operations, including meal production, recipe adherence, food safety, inventory management, and staff development. This role ensures consistent, high-quality dining experiences for residents, patients, retail guests, and catered events while meeting financial and regulatory requirements.
Working in partnership with the Executive Chef and Registered Dietitian, the Manager, Culinary Production drives operational excellence through standardized systems, staff training, and continuous improvement initiatives.
Culinary Operations
  • Direct daily food production for resident dining, café/retail, and catering functions
  • Ensure execution of standardized recipes, portion control, and presentation standards
  • Manage production sheets, batch cooking schedules, and par levels
  • Conduct daily quality checks for taste, texture, temperature, and appearance
  • Support menu rollouts, seasonal programs, and special events

Leadership & Team Development
  • Supervise cooks, leads, and utility staff; provide coaching and performance feedback
  • Train team on culinary techniques, equipment use, and service standards
  • Build staffing schedules aligned with census and service demands
  • Foster a culture of hospitality, teamwork, and accountability

Food Safety & Compliance
  • Enforce HACCP, ServSafe, allergen, and infection prevention standards
  • Monitor temperature logs, cooling procedures, and sanitation practices
  • Ensure compliance with state/local health regulations and company policies
  • Lead corrective actions and audit readiness

Financial & Inventory Management
  • Assist in managing food cost, labor productivity, and waste reduction
  • Oversee ordering, receiving, FIFO rotation, and inventory accuracy
  • Support recipe costing and menu engineering initiatives
  • Maintain production records and purchasing compliance

Collaboration & Service Excellence
  • Partner with Registered Dietitian on therapeutic diets and IDDSI standards
  • Support resident engagement and culinary experience programs
  • Coordinate with front-of-house for seamless service execution
  • Participate in client meetings and quality improvement efforts

Travel
Role requires occasional travel by car or plane to support multiple locations or meetings
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Salary $55,000 - $58,000
  • Associate degree in Culinary Arts or related field preferred
  • 3-5 years culinary leadership experience in healthcare, senior living, or high-volume food service
  • Experience managing production systems, teams, and food safety programs
  • Knowledge of therapeutic diets preferred
  • ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

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