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Culinary Director Jobs (NOW HIRING)

VCR Group

Culinary Director

New York, NY

$110K - $130K/yr

We are excited to offer exciting culinary director roles for our growing group of restaurants. We have multiple restaurants in operation and opening in the near future in the tri-state area as well ...

New

the Chef Agency

Culinary Director

Columbus, OH · On-site

$100K - $120K/yr

Requirements : * 5+ years of culinary leadership experience, ideally as a Culinary Director or Executive Sous Chef within a hotel or high-volume environment. * Strong financial and analytical acumen ...

the Chef Agency

Culinary Director

Seattle, WA

$115K - $120K/yr

Location - Seattle, WA Salary - $115k-$120k Benefits - PTO, MDV The Culinary Director is responsible for leading the culinary vision and execution across all restaurant concepts within the group ...

Joe Van Gogh Inc

Culinary Director

Durham, NC · On-site

$61K - $68K/yr

Culinary Director Job Purpose Summary: The Culinary Director leads the culinary program at Joe Van Gogh. This position directly oversees the management of the South Court Bakery and Woodcroft Kitchen.

INNOVATIVE THE LANDMARK

Culinary Director

Clearwater, FL · On-site

$45K - $50K/yr

Culinary Director We are seeking an innovative and dynamic Culinary Director to lead and elevate our culinary operations. The ideal candidate will have a profound passion for food and a strong ...

stewleonards

Culinary Director

Yonkers, NY · On-site

$80K - $90K/yr

The Culinary Director a salary position responsible for overseeing all aspects of culinary production and ensuring that the organization's systems and standard operating procedures are met across ...

Estates at Rush City

Culinary Director

Rush City, MN

$24 - $32/hr

Culinary Director Description: The Culinary Director is responsible for managing the culinary service department in providing quality food and nutritional services to residents. This position ...

stewleonards

Culinary Director

Yonkers, NY · On-site

$80K - $90K/yr

The Culinary Director a salary position responsible for overseeing all aspects of culinary production and ensuring that the organization's systems and standard operating procedures are met across ...

M&G Foodstuff

Culinary Director

New York, NY

$130K - $140K/yr

The Culinary Director will lead all culinary operations across M&G Foodstuff's drop-off catering and event divisions, overseeing kitchen leadership, production flow, quality standards, and ...

Oceanview Senior Living

Culinary Director

Newport, OR

$58K - $65K/yr

We are looking for compassionate and committed Culinary Director/Executive Chef. Oceanview Senior Living is an Assisted Living and Memory Care senior living community that offers our employees and ...

New

stewleonards

Culinary Director

Yonkers, NY · On-site

$80K - $90K/yr

The Culinary Director a salary position responsible for overseeing all aspects of culinary production and ensuring that the organization's systems and standard operating procedures are met across ...

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$30K

$96.9K

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How much do culinary director jobs pay per year?

As of Jun 7, 2026, the average yearly pay for culinary director in the United States is $96,881.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,000.00 and $123,000.00 per year, depending on experience, location, and employer.

What is a Culinary Director?

A Culinary Director is a senior-level professional responsible for overseeing the culinary operations of a restaurant, hotel, catering company, or hospitality group. They create and implement menus, establish food quality standards, and manage kitchen staff and budgets. Culinary Directors often collaborate with executive chefs to ensure consistency and excellence in food preparation, safety, and presentation. Their role involves both creative menu development and administrative tasks such as cost control and staff training.

What is the difference between Culinary Director vs Executive Chef?

AspectCulinary DirectorExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planningManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary certification or extensive experience, leadership skillsTypically requires culinary degree or extensive culinary experience
Work EnvironmentCorporate kitchens, hotel chains, large restaurants, food service companiesRestaurant kitchens, hotels, resorts, culinary establishments
ResponsibilitiesStrategic planning, menu innovation, staff training, quality controlKitchen management, food quality, staff supervision, daily operations

The main difference between a Culinary Director and an Executive Chef lies in their scope of responsibilities. The Culinary Director focuses on strategic oversight and overall culinary operations, often in larger organizations, while the Executive Chef manages daily kitchen activities and food preparation. Both roles require culinary expertise, but the Culinary Director emphasizes leadership and planning at a higher organizational level.

What are some common challenges faced by a Culinary Director in managing multiple kitchens or venues?

A Culinary Director often oversees several kitchens or venues, which can make maintaining consistent food quality, safety standards, and operational efficiency a challenge. Coordinating communication between teams, ensuring staff training, and adapting menus to suit different locations require strong organizational and leadership skills. Building a cohesive vision across all outlets while managing costs and supplier relationships is key to success in this role. Regular site visits and open lines of communication help address these challenges effectively.

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

To thrive as a Culinary Director, you need extensive culinary expertise, menu development experience, and leadership abilities, typically supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, kitchen equipment, and food safety certifications such as ServSafe are commonly required. Exceptional communication, creativity, and organizational skills help a Culinary Director lead teams and maintain high standards. These competencies ensure consistent food quality, efficient kitchen operations, and a positive dining experience that drives business success.

What Is a Culinary Director?

A culinary director is responsible for the overarching targets and goals of restaurants or other food operations. As a culinary director, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine what to charge for menu items. This career requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

More about Culinary Director jobs
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Culinary Director jobs near you
Infographic showing various Culinary Director job openings in the United States as of May 2026, with employment types broken down into 92% Full Time, 6% Part Time, and 2% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $96,881 per year, or $46.6 per hour.

Culinary Director

VCR Group

New York, NY

$110K - $130K/yr

Full-time

Posted yesterday

Job description

We are excited to offer exciting culinary director roles for our growing group of restaurants. We have multiple restaurants in operation and opening in the near future in the tri-state area as well as across the country. We are looking for talented culinary directors to help us make our kitchens the best they can be.

Culinary Director | Upscale Hospitality Company

  • Provided strategic culinary leadership across multiple hospitality venues, concepts, and food & beverage operations.
  • Developed company-wide culinary standards, operating procedures, and training programs.
  • Partnered with ownership and executive leadership on concept development, brand positioning, and growth initiatives.
  • Oversaw menu development and culinary innovation across restaurants, events, and hospitality properties.
  • Supported new restaurant openings, renovations, and operational transitions from concept through launch.
  • Evaluated culinary performance across locations and implemented initiatives to improve quality, consistency, and profitability.
  • Established food cost targets, purchasing standards, and vendor partnerships across the organization.
  • Recruited, coached, and developed executive chefs and culinary management teams.
  • Led cross-functional collaboration with operations, marketing, events, and finance departments.
  • Ensured all culinary programs reflected brand standards while driving guest satisfaction and financial performance.
More detail about VCR Group part of VCR Group, please visit https://culinaryagents.com/entities/849735-VCR-Group