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Culinary Manager Jobs in Rosedale, MD (NOW HIRING)

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Culinary Manager information

See Rosedale, MD salary details

$30.7K

$54.2K

$75.8K

How much do culinary manager jobs pay per year?

As of Aug 14, 2026, the average yearly pay for culinary manager in Rosedale, MD is $54,198.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,200.00 and $62,300.00 per year, depending on experience, location, and employer.

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.

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 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.

More about Culinary Manager jobs

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

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

Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Rosedale, MD as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 12% Part Time, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $54,198 per year, or $26.1 per hour.

Culinary Manager

MASTER ST VINCENT DE PAUL OF BALTIM

Baltimore, MD • On-site

$58K - $67K/yr

Full-time

Posted 20 days ago

Job description

SUMMARY
Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.
PRIMARY DUTIES
  • Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
  • Performs regular menu planning, working collaboratively with the culinary team.
  • Prepares and adheres to daily production sheets.
  • Implement and ensure maintenance of HACCP plan.
  • Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
  • Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
  • Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Maintain monthly cost-benefit analysis of our menus.
  • Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
  • Monitor taste and quality control of all food production.
  • Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
  • Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
  • Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES
  • Responsible for the tracking and ordering of necessary supplies.
  • Ensures that all kitchen staff maintain the necessary certifications.
  • Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
  • Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
  • Ensure compliance with all organization policies and procedures.
  • Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
  • Attends and fully participates in all staff meetings and other internal meetings.
  • Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.
  • Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.
  • Supports a welcoming and positive environment for volunteers and works with them effectively.
  • Other duties as required.

QUALIFICATIONS
  • Associate's Degree in Culinary Arts, required.
  • 3 years of experience in a managerial role in large scale food service operations.
  • Bilingual in Spanish, preferred.
  • Strong verbal and written communication skills.
  • Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
  • Strong computer skills.
  • Ability to work a flexible schedule, including weekends.
  • Valid Driver's License.

PHYSICAL REQUIREMENTS
ENVIRONMENTAL CONDITIONS
__X__ Primarily Indoor Work
TYPE OF WORK
____X_MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.
_____X_ Ability to stand for long periods of time such as 8 to 10 hours, bend, kneel and reach to store/retrieve supplies.

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