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Manager Culinary Research Development Jobs in Silver Spring, MD

StarKist Co.

Director, Research & Development

Reston, VA · On-site

$190 - $250/hr

Director, Research & Development Regular Full-Time Reston, VA, US 3 days ago Requisition ID: 1310 ... Co-Pack Management & Support: Oversee internal co-packing partnerships and third-party ...

GEICO

Research & Development Analyst III

Bethesda, MD · On-site

$60K - $185K/yr

Experience in process control and project management Experience & Qualifications: R&D Analyst II: * Master's degree or higher in Statistics, Mathematics, Data Science, Economics, Operation Research ...

Geico

Research & Development Analyst III

Bethesda, MD

$60K - $185K/yr

Experience in process control and project management Experience & Qualifications: R&D Analyst II: * Master's degree or higher in Statistics, Mathematics, Data Science, Economics, Operation Research ...

Granules

Manager, Analytical R&D

Chantilly, VA · On-site

Management Responsibility * Provide regular timely reports, interpret analytical data and present results to the department head and R&D Head as needed. * Reviews staff's performance regularly and ...

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Manager Culinary Research Development information

See Silver Spring, MD salary details

$50.1K

$105.2K

$170.6K

How much do manager culinary research development jobs pay per year?

As of Aug 28, 2026, the average yearly pay for manager culinary research development in Silver Spring, MD is $105,232.00, according to ZipRecruiter salary data. Most workers in this role earn between $80,100.00 and $120,400.00 per year, depending on experience, location, and employer.

What is the difference between Manager Culinary Research Development vs Chef de Cuisine?

AspectManager Culinary Research DevelopmentChef de Cuisine
Primary FocusResearch, development, and innovation of culinary products and recipesKitchen management, food preparation, and culinary execution
Work EnvironmentResearch labs, product development kitchens, corporate settingsRestaurant kitchens, hospitality venues
CredentialsFood science, culinary arts, or related certifications often preferredCulinary degree or extensive culinary experience
Industry UsageFood manufacturing, product development companies, culinary innovation firmsRestaurants, hotels, catering services

The Manager Culinary Research Development primarily focuses on developing new food products and recipes through research and innovation, often working in corporate or lab settings. In contrast, the Chef de Cuisine manages daily kitchen operations and prepares dishes in a restaurant environment. While both roles require culinary expertise, the research manager emphasizes product development, whereas the chef emphasizes culinary execution and kitchen management.

What cities near Silver Spring, MD are hiring for Manager Culinary Research Development jobs?

Cities near Silver Spring, MD with the most Manager Culinary Research Development job openings:

Manager Culinary Research Development jobs near you

Manager Culinary Services

Baltimore, MD • On-site

Johns Hopkins Healthcare
Health Care and Social Assistance • 10K+ employees

7.7

Company rating: 7.7 out of 10

Based on 232 frontline employees who took The Breakroom Quiz

161st of 894 rated healthcare providers

People enjoy working here

Good employer

Recommended by students

Learn more about Johns Hopkins Healthcareexternal

Full-time

Medical, Dental, Vision, Retirement

Re-posted 19 days ago

Job description

YOU BELONG HERE
What Awaits You?
  • Career growth and development
  • Employee and Dependent Tuition Assistance
  • Diverse and collaborative working environment
  • Affordable and comprehensive benefits package

Position Summary:
The Food and Culinary Manager provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, cooks, and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Responsible for the scheduling and creation of daily job assignments for staff. Responsible for ordering supplies as required.
Education and Experience:
  • High school diploma, BA/BS degree in culinary, hospitality or related field preferred.
  • 2-3 years previous supervisory experience in food service operation required/applicable experience. Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred.
  • ServSafe Certification is required within 90 days. Baltimore City Food Service Manager Certificate is preferred.

Duties and Responsibilities:
  • Manages the food production and cooking operations in the kitchen. Supervises work habits to ensure efficiency, productivity, sanitation, and consistency; taking corrective action when necessary.
  • Maintains and evaluates existing food concepts and products; developing creative food concepts resulting in higher quality and cost effectiveness for patient and retail operations.
  • Oversees preparation, cooking, and baking of meal components, portioning, and garnishing, ensuring attractive presentation of all food, dishes, and trays.
  • Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
  • Establishes and maintains appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products.
  • Ensuring all food production, service, and storage areas, equipment, etc. meet or exceed specified requirements/standards. Inspecting prepared food to ensure adherence to prescribed specifications.
  • Supervises assigned personnel by providing guidance, training, and continuous professional development and growth.
  • Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
  • Approves and/or makes recommendations regarding employment, performance appraisals, salary changes, promotions, transfers, and terminations.
  • Provides leadership to the development, implementation, and modification of standardized menus and recipes in conjunction with JHHS Director for Culinary Services.
  • Ensures that all system wellness initiatives are developed and incorporated into food management systems.
  • Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
  • Develops goals and action plans for assigned areas.
  • Performs other functionally related duties as assigned.
  • Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
  • Leads team to improved food quality through use of standardized recipes, equipment, and approaches.
  • Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.
  • In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.

Shift:
Full-Time
Rotating Shift
Weekend Work Required
Exempt
We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com
Salary Range: Minimum 25.29/hour - Maximum 39.54/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug-free workplace employers.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.

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