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Culinary Consulting Jobs in Florida (NOW HIRING)

OnTray

Regional Dietary Consultant

Port Saint Lucie, FL

$70K - $75K/yr

... consulting. The Regional Dietary Consultant is a part of a management team for the district and ... The Regional Director provides guidance and motivation to Culinary Services Managers and Associates.

OnTray

Regional Dietary Consultant

Sebring, FL

$35K - $37K/wk

... consulting. The Regional Dietary Consultant is a part of a management team for the district and ... The Regional Director provides guidance and motivation to Culinary Services Managers and Associates.

OnTray

Regional Dietary Consultant

Orlando, FL

$12.50 - $15.75/hr

... consulting. The Regional Dietary Consultant is a part of a management team for the district and ... The Regional Director provides guidance and motivation to Culinary Services Managers and Associates.

KW Property Management

Sous Chef

Fort Myers, FL

$46K - $63K/yr

The sous chef is responsible for all culinary activities for the restaurant. This position will ... KWPM Culture As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to ...

KW Property Management LLC

Sous Chef

Fort Myers, FL

$46K - $63K/yr

The sous chef is responsible for all culinary activities for the restaurant. This position will ... KWPM Culture As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to ...

VICARS LANDING 1

Executive Chef

Ponte Vedra Beach, FL · On-site

$66K - $91K/yr

JOB SUMMARY The Executive Chef focuses on strategic oversight, quality assurance, team development, and new venue consultation. Leads and oversees culinary operations at all campuses. The Executive ...

Vicars Landing

Executive Chef

Ponte Vedra Beach, FL · On-site

$66K - $91K/yr

JOB SUMMARY The Executive Chef focuses on strategic oversight, quality assurance, team development, and new venue consultation. Leads and oversees culinary operations at all campuses. The Executive ...

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Culinary Consulting information

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.

What are popular job titles related to Culinary Consulting jobs in Florida? For Culinary Consulting jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Culinary Consulting jobs in Florida look for? The top searched job categories for Culinary Consulting jobs in Florida are:
What cities in Florida are hiring for Culinary Consulting jobs? Cities in Florida with the most Culinary Consulting job openings:
Culinary Consulting jobs near you
Infographic showing various Culinary Consulting job openings in Florida as of July 2026, with employment types broken down into 89% Full Time, 7% Part Time, and 4% Contract. Highlights an 88% Physical, 3% Hybrid, and 9% Remote job distribution.

Title Culinary Baker | Part-Time | Donald L. Tucker Civic Center (FSU)

Oak View Group

Tallahassee, FL • On-site

$20 - $25/hr

Other

Retirement

Re-posted 7 days ago

Oak View Group rating

6.1

Company rating: 6.1 out of 10

Based on 81 frontline employees who took The Breakroom Quiz

26th of 36 rated event venues

Job description

Culinary Baker | Part-Time | Donald L. Tucker Civic Center (FSU)
Location US-FL-Tallahassee
Job Post Information* : Posted Date 2 months ago(5/27/2026 9:02 AM)
Job ID 2026-32155
Category Culinary / Kitchen Management
Type Regular Part-Time
Location : Location US-FL-Tallahassee
Job Post Information* : External Company Name Oak View Group
Job Post Information* : External Company URL https://www.oakviewgroup.com/
Location : Postal Code 32301
Location : Address 505 West Pensacola Street
Job Post Information* : Post End Date 8/28/2026
Overview

The FSU Donald L. Tucker Civic Center is seeking a talented Culinary Baker to assist with our largest catering events throughout the year. We are looking for someone currently working in a quality-driven restaurant, hotel, or bakery who brings passion, creativity, and a standard of excellence to their craft. Baker is preferred, though we are open to exceptional culinary talent that enhances elevated event offerings. Our facility accommodates events of 2,000+ guests, and we are focused on continuing to raise the bar in execution and presentation. The Culinary Baker will often have direct contact with the public as well as assist the chef in leading the overall efficiencies through the kitchens. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable schedule, which includes evenings and weekends.

This role pays an hourly rate of $20.00-$25.00

Benefits for part-time roles: 401(k) savings plan, 401(k) matching.

This position will remain open until August 28, 2026.

Responsibilities
  • Participate as a team player with specific responsibilities related to preparation, excellent service, and delivery of products.
  • Collaborate with culinary leadership to enhance event offerings
  • Execute high-level production for large-scale events
  • Maintain exceptional standards of timing, presentation, and professionalism
  • Contribute ideas that help move our culinary program forward
  • Responsible for reporting any maintenance required for kitchen equipment.
  • Maintains sanitation, health, and safety standards in work areas.
  • Responsible for observing and testing foods to ensure proper cooking.
  • Responsible for consulting with Executive Chef and/or Sous Chef to plan the prep of estimated food consumption.
  • Show demonstrated ability to meet the company standard for excellent attendance.
Qualifications
  • 2-3+ years of current or previous work in a quality-driven restaurant, hotel, or bakery.
  • Someone who brings passion, creativity, and a standard of excellence to their craft.
  • Able to operate standard kitchen equipment.
  • Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner, which focuses on generating a positive, enthusiastic, and cooperative work environment.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a valid food handling certificate (ServSafe) as required by state and federal regulations.
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