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Director Of Culinary Jobs in Reston, VA (NOW HIRING)

Compass Group

Director of Dining Services

Washington, DC · On-site

$90K - $100K/yr

Director of Dining Services Salary: $90,000 - $100,000 Other Forms of Compensation: Annual ... Support the implementation of new culinary, hospitality, and service initiatives. * Ensure ...

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 • ...

First Batch

Director of Sales

Washington, DC · On-site

$150K/yr

Director of Sales-District Winery The First Batch wineries create magic for our guests everyday ... Create new, and maintain existing, event products via collaboration with Culinary, Operations and ...

Montcare Wheaton

Cook

Silver Spring, MD · On-site

$19.16 - $23/hr

Reports to Directly reports to the Director of Culinary Services of the facility where providing dietary services. Reports to Head Cook for all coordination of discipline services and/or any facility ...

Compass Group

Director of Event Services

Washington, DC · On-site

$75K - $80K/yr

Position Title: Director of Event Services Salary: $75,000 to $80,000 Diversity of thought and ... Ability to establish credibility with senior culinary professionals * Human Resource experience ...

Occasions

Director of Event Services

Washington, DC · On-site

$75K - $80K/yr

Position Title: Director of Event Services Salary: $75,000 to $80,000 Diversity of thought and ... Ability to establish credibility with senior culinary professionals * Human Resource experience ...

Compass Group

Director of Event Services

Washington, DC · On-site

$75K - $80K/yr

Position Title: Director of Event Services Salary: $75,000 to $80,000 Diversity of thought and ... Ability to establish credibility with senior culinary professionals * Human Resource experience ...

Compass Group

Director of Event Services

Washington, DC

$75K - $80K/yr

Position Title: Director of Event Services Salary: $75,000 to $80,000 Diversity of thought and ... Ability to establish credibility with senior culinary professionals * Human Resource experience ...

Compass Group

Director of Dining Services

Washington, DC · On-site

$80K - $95K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Unidine

Director of Dining Services

Washington, DC · On-site

$80K - $95K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Compass Group

Director of Dining Services

Washington, DC · On-site

$80K - $90K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Brooke Grove Foundation

Server

Sandy Spring, MD

$18/hr

Responsibilities of a Server: * Support the Community Services Director and Director of Culinary Services in the creation of an inviting, smooth operating and enjoyable dining experience for ...

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Showing results 21-40

All JobsOf Culinary JobsDirector Of Culinary JobsDirector Of Culinary Jobs in Reston, VA

Director Of Culinary information

See Reston, VA salary details

$31.2K

$100.8K

$222.6K

How much do director of culinary jobs pay per year?

As of Aug 8, 2026, the average yearly pay for director of culinary in Reston, VA is $100,791.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,400.00 and $128,000.00 per year, depending on experience, location, and employer.

What does a director of culinary do?

A Director of Culinary is responsible for overseeing the culinary operations of a restaurant, hotel, or food service organization. This includes menu development, managing kitchen staff, ensuring quality and consistency of food, and maintaining food safety standards. They often collaborate with other departments, control budgets, and help shape the overall dining experience. Their leadership ensures that culinary teams deliver exceptional dishes while meeting business goals.

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

To thrive as a Director of Culinary, you need extensive experience in culinary arts, menu development, and kitchen operations management, often supported by a culinary degree or equivalent professional background. Familiarity with inventory management software, food safety certifications (such as ServSafe), and budgeting systems is typically required. Leadership, creativity, and strong communication skills are crucial for inspiring teams and maintaining high culinary standards. These skills and qualifications are essential to ensure operational efficiency, consistent food quality, and innovative dining experiences that drive business success.

What is the difference between Director Of Culinary vs Executive Chef?

AspectDirector Of CulinaryExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planning across multiple outlets or locationsManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary management experience, certifications, and leadership skillsTypically requires culinary certifications and extensive kitchen experience
Work EnvironmentCorporate kitchens, hotel chains, restaurant groupsRestaurant kitchens, hotels, resorts
Industry UsageCommonly used in large organizations with multiple culinary outletsCommonly used in individual restaurants or hotel kitchens

The main difference between a Director Of Culinary and an Executive Chef is their scope of responsibility. The Director Of Culinary focuses on strategic oversight and managing multiple culinary operations, while the Executive Chef handles daily kitchen management and food preparation. Both roles require culinary expertise, but the Director Of Culinary typically has a broader, more strategic role within larger organizations.

What are some common challenges faced by a director of culinary when leading a large kitchen team?

A Director of Culinary often manages diverse teams with varying skill levels, which can create challenges in maintaining consistent food quality and meeting service standards. Coordinating communication across multiple departments, such as purchasing and front-of-house, is crucial for smooth operations. Additionally, adapting menus to changing trends and dietary restrictions while controlling costs requires strong leadership and creative problem-solving. Overcoming these challenges involves fostering a positive team culture, implementing effective training programs, and staying current with industry best practices.
What job categories do people searching Director Of Culinary jobs in Reston, VA look for? The top searched job categories for Director Of Culinary jobs in Reston, VA are:
What cities near Reston, VA are hiring for Director Of Culinary jobs? Cities near Reston, VA with the most Director Of Culinary job openings:
Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in Reston, VA as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $100,791 per year, or $48.5 per hour.

Executive Chef

SIXTY VINES MONTGOMERY CNTY LLC

Reston, VA

$75K - $95K/yr

Full-time

Re-posted 12 hours ago

Job description

Salary Range Commensurate w/Experience:

$75k-$95k / year

(plus, monthly profit share)

Benefits:

• FLEXIBLE SCHEDULES

• POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH

• UP TO 17 DAYS OF PTO

• 401K MATCH

• INSURANCE AFTER 60 DAYS

• WINE COUNTRY TRIPS

• FREE ACCESS TO MENTAL HEALTH SERVICES

Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette.

Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app

(https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more!

This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team.

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

• Ownership of the food menu including food cost and team to execute it.

• Deployment of new menu items and menu rollouts regulatory and compliance requisites.

• Product quality and execution of new menu items

• Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve.

• Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs.

• Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results.

• Provide leadership in the areas of culinary safety, sanitation, and product education.

Profile

• 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems

• A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams.

• The ability to learn quickly and collaborate with others.

• Strong understanding of restaurant systems

• High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail

• Live within reasonable driving distance to one of our current restaurants

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer