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

Topgolf

Culinary Manager

National Harbor, MD

$57K - $70K/yr

Fun, One Team, Excellence, Courage, and Caring Support the Executive Culinary Manager in building a high-performance kitchen team Participatein team development and model the standards expected of ...

Topgolf

Culinary Manager

Oxon Hill, MD · On-site

$57K - $70K/yr

Fun, One Team, Excellence, Courage, and Caring Support the Executive Culinary Manager in building a high-performance kitchen team Participatein team development and model the standards expected of ...

Topgolf

Culinary Manager

Baltimore, MD · On-site

$57K - $70K/yr

Fun, One Team, Excellence, Courage, and Caring Support the Executive Culinary Manager in building a high-performance kitchen team Participatein team development and model the standards expected of ...

Topgolf

Culinary Manager

Baltimore, MD

$57K - $70K/yr

Fun, One Team, Excellence, Courage, and Caring Support the Executive Culinary Manager in building a high-performance kitchen team Participatein team development and model the standards expected of ...

Bonefish Grill

Culinary Manager

Alexandria, VA · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

Bonefish Grill

Culinary Manager

Alexandria, VA · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

Topgolf

Executive Culinary Manager

Oxon Hill, MD

$69K - $86K/yr

Pushes the kitchen team to achieve andmaintainthe highest culinary standards Drivesa track recordof success through consistent food quality, cost management, and team performance Fosters a sense of ...

Topgolf

Executive Culinary Manager

National Harbor, MD

$73K - $90K/yr

Pushes the kitchen team to achieve andmaintainthe highest culinary standards Drivesa track recordof success through consistent food quality, cost management, and team performance Fosters a sense of ...

CAVA

Mgr Culinary Innovation

Washington, DC · On-site

Partnering closely with the Culinary team (who owns ideation), this roleensures new menu items are operationally sound, executable at volume, and readyfor system-wide rollout. You will lead the ...

Topgolf

Culinary Supervisor

Sterling, VA · On-site

You'lllead the culinary team, hold the standard on food quality, and make sure every plate that ... Manages the heat, literally and figuratively, without letting pressure affect the team ...

Topgolf

Culinary Supervisor

Ashburn, VA · On-site

You'lllead the culinary team, hold the standard on food quality, and make sure every plate that ... Manages the heat, literally and figuratively, without letting pressure affect the team ...

Topgolf

Culinary Supervisor

Germantown, MD · On-site

$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.

Topgolf

Culinary Supervisor

Germantown, MD · On-site

$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.

Topgolf

Culinary Supervisor

National Harbor, MD

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.

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All JobsCulinary Manager JobsCulinary Manager Jobs in Silver Spring, MD

Culinary Manager information

See Silver Spring, MD salary details

$33.1K

$58.4K

$81.7K

How much do culinary manager jobs pay per year?

As of Jun 10, 2026, the average yearly pay for culinary manager in Silver Spring, MD is $58,416.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,500.00 and $67,200.00 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.

What does a Culinary Manager do?

A Culinary Manager oversees the daily operations of a kitchen or culinary department, ensuring food quality, safety, and presentation standards are consistently met. They are responsible for menu planning, inventory control, staff management, and maintaining compliance with health regulations. Culinary Managers also coordinate with suppliers, manage budgets, and often play a key role in staff hiring and training. Their goal is to deliver an excellent dining experience while optimizing kitchen efficiency and controlling costs.
More about Culinary Manager jobs
What are the most commonly searched types of Culinary jobs in Silver Spring, MD? The most popular types of Culinary jobs in Silver Spring, MD are:
What cities near Silver Spring, MD are hiring for Culinary Manager jobs? Cities near Silver Spring, MD with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Silver Spring, MD as of June 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $58,416 per year, or $28.1 per hour.
Culinary Manager

Culinary Manager

Topgolf

National Harbor, MD

$57K - $70K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 12 days ago

Topgolf rating

5.6

Company rating: 5.6 out of 10

Based on 274 frontline employees who took The Breakroom Quiz

40th of 48 rated entertainment

Job description

Annual Base Salary $57,344-$70,000 based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package

WHAT YOU WILL DO

Lead Kitchen Operations

Supervise the kitchen team in delivering best-in-class culinary experiences every shift

Coach and developTeammembersand drive engagement across the kitchen

Delegate tasks effectively and follow up to ensure completion and quality

Manage day-to-day line operations or events execution as assigned

Maintain Culinary Standards

Select and develop recipes to corporate approval and standardize production for consistent quality

Establishand maintain presentation techniques and quality standards

Plan and cost menus forspecial eventsand chef-choice occasions

Ensure proper equipment operation, maintenance, and cleanliness

Manage Costs and Inventory

Monitor inventory levels and purchase product within budgetary guidelines

Maintainfood and labor costs according to budget, with a solid understanding of COGS

Oversee safety and sanitation in the kitchen in compliance with all regulations

Contribute to Team Culture

Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Support the Executive Culinary Manager in building a high-performance kitchen team

Participatein team development and model the standards expected of all kitchenteammembers

CORE COMPETENCIES FOR SUCCESS

DrivesResults|Consistentlyachieving results, even under tough circumstances.

Demonstratesa strong drive to achieve consistent culinary quality and operational results

Drives tasks to successful completion each shift - no corners cut

Shows determination in the face of high volume, obstacles, or short-staffed situations

Setshigh standardsfor own performance and inspires the same in the team

CustomerFocus|Buildingstrong customer relationships and delivering customer-centric solutions.

Ensures every dish that leaves the kitchen meets or exceeds guest expectations

Uses guest and internal feedback to continuously improve food quality and presentation

Independentlyanticipatesand adjusts to evolving event and service needs

Follows up on any culinary feedback to ensure issues are fully resolved

Decision Quality|Making good andtimelydecisions that keep the organization moving forward.

Demonstratesgood judgment in routine kitchen decisions - prep, production, quality, and staffing

Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps

Considers various inputs and trade-offs to arrive at effective decisions during high-volume service

Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager

CommunicatesEffectively|Developingand delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Communicates clearly and professionally with kitchenteam membersand venue leadership

Shares information and production updates with the teamin a timely manner

Listens attentively to the Executive Culinary Manager's direction and translates it into action

Documents kitchen operations, production notes, and inventory clearly and accurately

QUALIFICATIONS

  • Minimum 3 years of culinary management experience in a high-volume environment

  • Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred

  • Must be 21 years of age or older as required by state or local law

PHYSICAL REQUIREMENTS

Let'sbe real - thisisn'tyour typical desk job!Here'swhatyou'llneed to do to thrive in this role:

  • Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this roleoperatesin a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

  • Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds withassistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue

  • Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery

  • Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers

  • Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, andoperatingkitchen equipment throughout the shift

  • Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate tohigh levelsof background noise

  • Ability to work in a fast-paced, high-volume environment whilemaintainingfocus, food safety standards, and quality under pressure

Sounds like afit?Wecan'twait to meet you!

BENEFITS

Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform - and that's just for starters for those who qualify. View team member benefits here.


ADA
The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.
EEO Statement
Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.
Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law.
Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.
Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

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