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Culinary Consulting Jobs (NOW HIRING)

Compass Group

CULINARY CONSULTANT - REMOTE

GA · Remote

$80K - $90K/yr

Drive key customer business success by consulting with the customer on all aspects of culinary operations by using on-site visits, customer data analysis and established industry standards by using ...

Compass Group

CONSULTANT

Santa Clara, CA

$35 - $40/hr

Job Summary Working as a Culinary Consultant you will be responsible for assisting with various culinary projects. * You will assist in overseeing the culinary operations and activities of accounts ...

Compass Group

CONSULTANT

Santa Clara, CA · On-site

$35 - $40/hr

Job Summary Working as a Culinary Consultant you will be responsible for assisting with various culinary projects. * You will assist in overseeing the culinary operations and activities of accounts ...

Compass Group

CONSULTANT

Santa Clara, CA · On-site

$35 - $40/hr

Job Summary Working as a Culinary Consultant you will be responsible for assisting with various culinary projects. * You will assist in overseeing the culinary operations and activities of accounts ...

Eurest

CONSULTANT

Santa Clara, CA · On-site

$35 - $40/hr

Job Summary Working as a Culinary Consultant you will be responsible for assisting with various culinary projects. * You will assist in overseeing the culinary operations and activities of accounts ...

Majestic Care

Culinary Manager

Goshen, IN · On-site

) Culinary Manager Majestic Care of Goshen is looking for a Culinary Manager to join our team ... consultant dietician. * Make frequent inspections of all work, storage and serving areas to ...

Acxion Foodservice

Culinary R&D Manager

Chicago, IL

... consultative support to ensure client satisfaction and long-term partnership success Deliver ... culinary team members, fostering growth and accountability Review and approve culinary work to ...

Acxion

Culinary R&D Manager

Chicago, IL · On-site

$80K - $90K/yr

You'll lead culinary ideation and product development for key accounts, translate trends into ... Provide ongoing consultative support to ensure client satisfaction and long-term partnership ...

Sysco Corporation

Culinary Specialist Buffalo

Warners, NY · On-site

$78K - $117K/yr

The culinary specialist is a key role in the team based selling model and as such will be an ... Track record of success in the area of consultative selling and networking * Strong communication ...

Sysco

Culinary Specialist Buffalo

Syracuse, NY · On-site

$78K - $117K/yr

The culinary specialist is a key role in the team based selling model and as such will be an ... Track record of success in the area of consultative selling and networking * Strong communication ...

Country Manor

Culinary Team Mentor

Sartell, MN · On-site

$17.50 - $21/hr

Culinary Team Mentor - Lead, Train & Inspire in the Kitchen If you're passionate about food ... consultations, and more *Please note that some benefits are available only for employees working 60 ...

Country Manor

Culinary Team Mentor

Sartell, MN · On-site

Salary: $17.50-$21.00/Hour Culinary Team Mentor Lead, Train & Inspire in the Kitchen If youre ... consultations, and more *Please note that some benefits are available only for employees working 60 ...

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Culinary Consulting information

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How much do culinary consulting jobs pay per hour?

As of Jul 8, 2026, the average hourly pay for culinary consulting in the United States is $18.03, according to ZipRecruiter salary data. Most workers in this role earn between $14.90 and $18.51 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Culinary Consultant, and why are they important?

To thrive as a Culinary Consultant, you need extensive culinary expertise, business acumen, and a proven track record in the food industry, often supported by formal culinary education or chef certifications. Familiarity with menu development software, food cost analysis tools, and industry-standard safety regulations is essential. Strong communication, creativity, and problem-solving skills help you effectively advise clients and adapt to diverse culinary challenges. These capabilities are crucial for delivering actionable recommendations that improve client operations, drive profitability, and ensure culinary excellence.

What are some common challenges faced by culinary consultants when working with restaurant clients?

Culinary consultants often encounter challenges such as understanding and adapting to a client's unique brand vision, navigating resistance to change among kitchen staff, and balancing creative menu development with operational limitations like budget and sourcing. Effective communication and flexibility are essential, as consultants must collaborate closely with owners, chefs, and front-of-house teams to ensure recommendations are implemented smoothly. Additionally, consultants frequently manage multiple projects, requiring strong organizational skills to deliver high-quality results on tight deadlines.

What is culinary consulting?

Culinary consulting is a professional service where experts in the food and hospitality industry provide guidance and solutions to restaurants, food businesses, and culinary projects. Consultants help with menu development, kitchen design, operational efficiency, staff training, and food safety compliance. Their goal is to improve a business's culinary offerings, profitability, and customer satisfaction. Culinary consultants may also assist with concept creation, branding, and troubleshooting specific challenges within a food operation.

What is the difference between Culinary Consulting vs Food Service Management?

AspectCulinary ConsultingFood Service Management
CredentialsCooking certifications, culinary degreesBusiness, hospitality, or management degrees
Work EnvironmentConsulting firms, independent projects, client sitesRestaurants, hotels, catering companies
Industry UsageAdvising on menu development, kitchen designOverseeing daily operations, staff management

While Culinary Consulting focuses on advising clients on culinary practices, menu design, and kitchen setup, Food Service Management involves overseeing the daily operations of food service establishments. Both roles require culinary knowledge, but consulting emphasizes expertise and advice, whereas management centers on operational leadership.

More about Culinary Consulting jobs
What cities are hiring for Culinary Consulting jobs? Cities with the most Culinary Consulting job openings:
What states have the most Culinary Consulting jobs? States with the most job openings for Culinary Consulting jobs include:
What job categories do people searching Culinary Consulting jobs look for? The top searched job categories for Culinary Consulting jobs are:
Culinary Consulting jobs near you
Infographic showing various Culinary Consulting job openings in the United States as of July 2026, with employment types broken down into 93% Full Time, 4% Part Time, and 3% Contract. Highlights an 84% Physical, 4% Hybrid, and 12% Remote job distribution, with an average salary of $37,501 per year, or $18 per hour.
Fresh Market by Premier - Culinary Consultant

Fresh Market by Premier - Culinary Consultant

Premier Catering and Events

Thibodaux, LA • On-site

Full-time

Posted 22 days ago

Job description

Description:
Fresh Market by Premier Culinary Consultant: Our Culinary Consultant serves as a senior culinary advisor
and strategic leader for Fresh Market by Premier. While our Market Chef oversees day-to-day kitchen
execution, the Culinary Consultant operates at a higher level - providing vision, structure, innovation, and
refinement to our entire fresh food program.
At Fresh Market, this means ownership and operations leadership will look to you for product insight, menu
architecture, scalability, and culinary direction. You will evaluate, strengthen, and evolve our chef-prepared
workplace meal offerings while implementing the systems, documentation, and training necessary to
achieve excellence in safety, cost controls, consistency, innovation, and long-term brand growth.
Summary of Duties & Responsibilities:
Our Department Managers are dynamic individuals that fill many roles: Manager, Leader, Trainer, Mentor.
Following is an overview of general job duties and responsibilities:
GENERAL OBJECTIVES
  • Fully understand Fresh Market by Premier's brand, vision, mission statement, and workplace meal positioning - and apply those concepts to culinary development and product strategy.
  • Evaluate and elevate our Fresh Market food program to ensure it remains differentiated from standard vending and mass-produced alternatives.
  • Develop, refine, and standardize cohesive menu systems including salads, sandwiches, wraps, heat & serve entrées, grab-and-go offerings, seasonal rotations, and "Better for You" items.
  • Work with the Culinary Director and Market Chef to develop, cost, engineer, and redesign menu items with full yield analysis and margin awareness.
  • Create and implement standardized recipe documentation including:
  • Accurate yields and portion controls
  • Ingredient specifications
    • Equipment requirements
    • Production flow integration
    • Packaging and labeling standards
  • Evaluate prep sheets, production sheets, forecasting tools, and inventory systems to improve efficiency, reduce waste, and strengthen execution consistency.
  • Provide leadership guidance and mentorship to culinary managers and production teams to ensure training standards and culinary systems are properly executed.
  • Anticipate, identify, and correct systemic issues related to product consistency, cost variance, workflow inefficiencies, inventory controls, and staffing structure.
  • Collaborate with Packaging Manager, Inventory Specialist, and Operations leadership to align
    product development with:
    • Commissary production capacity
    • Cold chain standards
    • Delivery logistics
    • Market footprint limitations
  • Participate in culinary and strategic meetings to evaluate menu performance, guest feedback, waste trends, cost trends, and R&D initiatives.
  • Evaluate vendor relationships, ingredient sourcing, and equipment utilization to ensure quality optimization and margin discipline.
  • Provide insight into evolving food trends relevant to industrial and commercial workforce populations and recommend adjustments that align with our concept.
  • Support major menu resets, product launches, and new client deployments.

Work Hours:
  • Consulting Engagement - 12-24 Hours Per Week
  • Expanded hours (up to 40 per week) during major R&D initiatives, menu resets, or deployment phases
  • Deliverables-based performance review structure

Requirements:
Education, Experience, and Licensing Requirements:
  • Must have proficient skills in: Culinary Strategy, Menu Engineering, Cost Control, Production Planning, Team Leadership, Verbal Communication, and Systems Documentation.
  • Have knowledge of culinary / food and beverage service generally involving 8+ years culinary experience in high-volume or multi-unit environments.
  • Experience developing scalable fresh food programs preferred.
  • Maintain NRA Serv-Safe Manager's Certification.
  • Possess strong basic math skills and the ability to analyze food cost, margin, and production efficiency metrics.
  • Possess the highest standards for personal appearance, professionalism, and leadership conduct.
  • Working knowledge of HACCP, cold chain compliance, and food safety systems

Qualifications and Skills:
  • Visionary culinary mindset balanced with operational discipline
  • Deep understanding of production kitchens, commissary systems, and multi-unit scalability
  • Strong command of recipe costing, menu engineering, yield analysis, labor efficiency, and waste reduction
  • Ability to translate culinary creativity into repeatable systems and documented procedures
  • Strong leadership presence with mentoring capability
  • People management insight and ability to elevate internal kitchen leadership
  • Ability to effectively communicate with culinary team, management, and ADMIN
  • Efficient and complete planning and multi-tasking
  • Self-motivated with high energy level and strong executive presence
  • Excellent problem-solving and conflict management abilities; solution oriented
  • Superior attention to detail and organizational skills
  • Ability to work well in a dynamic, fast-changing growth environment

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