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Food Protection Manager Jobs in Washington (NOW HIRING)

The Metropolitan Club

Executive Sous Chef

Washington, DC · On-site

$73K - $94K/yr

Certified Food Protection Manager Certificate required * Able to write, speak, comprehend, and converse proficiently in English, the official language of the Club Certifications * Food safety manager ...

TSG Developments Investments Inc.

Chef, Sous

Laurel, MD · On-site

$49K - $66K/yr

Should hold a ServSafe Food Protection Manager Certification and/or other National Restaurant Association Educational certificates applicable to the industry but not required. PHYSICAL DEMANDS The ...

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Food Protection Manager information

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How much do food protection manager jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for food protection manager in Washington is $27.12, according to ZipRecruiter salary data. Most workers in this role earn between $19.86 and $31.59 per hour, depending on experience, location, and employer.

What is a food protection manager?

Food Protection Managers are professionals responsible for overseeing food safety and sanitation in food service establishments, such as restaurants, cafeterias, and catering businesses. Their main duties include implementing food safety policies, ensuring staff follow proper hygiene practices, and maintaining compliance with local, state, and federal food safety regulations. They often conduct training, monitor food storage and preparation, and respond to health inspections. Certification is typically required, which demonstrates knowledge of preventing foodborne illnesses and maintaining a safe food environment.

What are some common challenges faced by food protection managers in maintaining food safety standards across multiple shifts?

Food Protection Managers often encounter challenges ensuring consistent food safety practices across different shifts, especially in larger facilities or those with high staff turnover. Variations in staff training, communication gaps, and differing levels of experience can lead to inconsistencies in following protocols. To address this, managers typically implement regular training sessions, detailed checklists, and clear standard operating procedures. Effective communication and periodic audits help reinforce expectations and support a culture of food safety throughout all shifts.

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

To thrive as a Food Protection Manager, you need expertise in food safety regulations, hazard analysis, and sanitation practices, often supported by a food safety certification such as ServSafe or similar credentials. Familiarity with food safety management systems (FSMS), HACCP principles, and compliance tracking software is typically required. Exceptional attention to detail, leadership, and effective communication are crucial soft skills for training staff and enforcing standards. These skills and qualities are vital to prevent foodborne illnesses, maintain regulatory compliance, and uphold public health in food service operations.

What is the difference between Food Protection Manager vs Food Safety Coordinator?

AspectFood Protection ManagerFood Safety Coordinator
CertificationsServSafe Food Protection Manager CertificationOften holds ServSafe Food Safety Certification or similar
Work EnvironmentRestaurants, food service establishments, retail food storesFood manufacturing, retail, or restaurant settings
ResponsibilitiesOversees food safety practices, staff training, complianceDevelops safety protocols, monitors compliance, audits
Employer & Industry UsageCommonly employed in food service and retailUsed across food production and retail sectors

The Food Protection Manager and Food Safety Coordinator roles both focus on ensuring food safety compliance. The main difference lies in their responsibilities: managers oversee daily safety practices and staff training, while coordinators develop protocols and monitor compliance. Both roles often require similar certifications and are vital in maintaining food safety standards across various food industry settings.

Are food protection managers and food protection managers the same?

The term 'food protection manager' typically refers to a professional responsible for overseeing food safety and sanitation in a food service or retail environment, often requiring certification such as ServSafe. If the question compares two roles with the same title, they are generally the same position; differences may arise from specific employer titles or responsibilities, but the core role involves managing food safety protocols. Certifications, training, and experience are key components of this role.

How much do food protection managers make in the US?

Food Protection Managers in the US typically earn a median annual salary of around $50,000 to $60,000, depending on experience, location, and the size of the establishment. Salaries can vary based on certifications such as ServSafe and the complexity of food safety responsibilities.

What cities in Washington are hiring for Food Protection Manager jobs?

Cities in Washington with the most Food Protection Manager job openings:

Food Protection Manager jobs near you
Infographic showing various Food Protection Manager job openings in Washington as of August 2026, with employment types broken down into 84% Full Time, 9% Part Time, 2% Temporary, and 5% Contract. Highlights an 77% Physical, 2% Hybrid, and 21% Remote job distribution, with an average salary of $56,408 per year, or $27.1 per hour.

Executive Sous Chef

The Metropolitan Club

Washington, DC • On-site

$73K - $94K/yr

Other

Medical, Dental, Vision, Life, Retirement, PTO

Posted 9 days ago

Job description

Do you love restaurant management but not the weekend hours? Do you thrive when creating traditional dishes with a unique twist?  Do you want a place to learn and grow your craft?

The Metropolitan Club offers a one-of-a-kind kitchen leadership position with a generous compensation package and primarily Monday through Friday work week. You will lead an established team to provide hospitality and service in the most iconic and traditional private club in the city.  If you are looking to transition your career to private clubs, apply today!

Summary

The Executive Sous Chef is a senior culinary leader responsible for overseeing and executing all food production for both a la carte dining and private events. This role ensures exceptional culinary standards, consistency, and operational excellence while supporting the Executive Chef in leading the kitchen team. The Executive Sous Chef plays a critical role in menu execution, staff development, and delivering memorable dining experiences that reflect the Club’s high standards and distinguished membership.


Essential Functions

  • Supervise and direct kitchen staff, ensuring consistency in quality, presentation, and timing
  • Lead production planning, execution, and service for all Club events and private parties, ensuring seamless coordination with the Front of House teams
  • Oversee daily culinary operations for both a la carte dining and banquets/club events
  • Collaborate with Banquet/Events teams on execution, timelines, and special requests
  • Support Executive Chef on staff related issues including scheduling, praise, and discipline
  • Train, coach, and develop culinary team members; foster a culture of professional growth
  • Collaborate with the Executive Chef on menu development, seasonal offerings, and event menus
  • Manage daily production levels, prep lists, and staffing assignments
  • Maintain strict adherence to sanitation, food safety, and health regulations
  • Monitor product quality, minimize waste, and control food and labor costs
  • Coordinate with Utility Stewards to maintain cleanliness, organization, and equipment upkeep
  • Assist in forecasting, ordering, and inventory control for all kitchen operations
  • Ensure proper maintenance and functionality of all kitchen equipment
  • Provide leadership coverage for shifts, weekends, and peak business periods

Professional Standards

  • Exhibit integrity, discretion, critical decision making, and sound judgment
  • Foster a positive, collaborative, and harassment-free work environment
  • Behave in a respectful, civil, and ethical manner. Work well in a multi-cultural and multi-generational environment.
  • Maintain a clean, professional appearance consistent with grooming and attire standards
  • Uphold the traditions, standards, and culture of a The Metropolitan Club

Experience & Skill Qualifications

  • 5+ years of experience in a private club or restaurant including at least one year as a Sous Chef
  • High school diploma/GED required. Culinary degree preferred. Combination of education, training and experience acceptable
  • Must have extensive knowledge of food preparation and presentation
  • Previous experience serving distinguished clientele – tactful and diplomatic hospitality
  • Certified Food Protection Manager Certificate required
  • Able to write, speak, comprehend, and converse proficiently in English, the official language of the Club

Certifications

  • Food safety manager certification
  • CPR/AED certification

Work Schedule & Availability

  • Flexible schedule availability required to accommodate fluctuations in business volume
  • Weekend availability required to accommodate Club events throughout the year


Benefits (Eligible following 90-day introductory period)

  • Competitive salary 
  • Vacation (accrued) and sick pay
  • Medical, dental, and vision plans
  • Life insurance and accidental death insurance
  • Long-term disability
  • Flexible spending account
  • Retirement plans (401 k with matching)
  • Employee assistance program
  • Educational assistance
  • Professional development and professional organization membership
  • Christmas gift


The Metropolitan Club of the City of Washington

The Metropolitan Club was organized in 1863 for literary and social purposes and for the mutual improvement of its members. The continuing aim of The Club is to provide a place where members can pursue these objectives and to which they want to come frequently for relaxation and enjoyment.