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Culinary Director Jobs in Georgia (NOW HIRING)

Circa 1875

Culinary Director

Savannah, GA

Strong culinary fundamentals and a genuine passion for great food * Experience in an upscale, high-volume, full-service restaurant * Proven ability to lead, develop, motivate, and hold a BOH team ...

Circa 1875

Culinary Director

Savannah, GA

Strong culinary fundamentals and a genuine passion for great food * Experience in an upscale, high-volume, full-service restaurant * Proven ability to lead, develop, motivate, and hold a BOH team ...

St John's United

Culinary Services Aide-CULAIDE

Austell, GA · On-site

$13 - $15.75/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

St John's United

Culinary Services Aide-CULAIDE

Austell, GA · On-site

$13 - $15.75/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

St John's United

Culinary Services Aide-CULAIDE

Austell, GA · On-site

$13 - $15.75/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

Delbar LLC

Sous Chef

Atlanta, GA · On-site

$65K - $75K/yr

Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction. Team Development ...

Metz Culinary Management

Chef Manager

Eastman, GA · On-site

This is a GENERAL MANAGER role for an experienced Hospitality and Culinary Director. This position is a prominent opportunity in a busy commercial kitchen and café operations setting and requires a ...

Delbar LLC

Sous Chef

Atlanta, GA · On-site

$65K - $75K/yr

Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction. Team Development ...

St John's United

Cook-COOK- sous chef

Austell, GA · On-site

$12.50 - $16.75/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

Delbar LLC

Sous Chef

Alpharetta, GA · On-site

$65K - $75K/yr

Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction. Team Development ...

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Culinary Director information

See Georgia salary details

$25.3K

$81.8K

$180.7K

How much do culinary director jobs pay per year?

As of Aug 26, 2026, the average yearly pay for culinary director in Georgia is $81,805.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,700.00 and $103,900.00 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 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.

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 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 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.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the organization. They often oversee kitchen operations, menu development, and staff management, requiring strong leadership and culinary skills.

Is a culinary director higher than an executive chef?

A culinary director typically holds a higher leadership position than an executive chef, overseeing multiple kitchens or restaurant groups and focusing on overall culinary strategy, branding, and menu development. An executive chef usually manages daily kitchen operations within a single establishment. The hierarchy can vary by organization, but generally, the culinary director has broader responsibilities and authority.
More about Culinary Director jobs

What are the most commonly searched types of Culinary jobs in Georgia?

The most popular types of Culinary jobs in Georgia are:

What are popular job titles related to Culinary Director jobs in Georgia?

For Culinary Director jobs in Georgia, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Georgia look for?

The top searched job categories for Culinary Director jobs in Georgia are:

What cities in Georgia are hiring for Culinary Director jobs?

Cities in Georgia with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Georgia as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $81,805 per year, or $39.3 per hour.

Culinary Director

Circa 1875

Savannah, GA

Full-time

Posted 8 days ago

Job description

Executive Chef

Savannah, GA | Full-Time | Upscale Full-Service Restaurant

An established and growing Savannah restaurant group is seeking a talented, hands-on Executive Chef to lead one of our high-volume, full-service restaurants.

We are looking for more than someone who can simply manage a kitchen. We want a chef who takes genuine ownership of their operation — someone who is passionate about food, develops people, understands the business behind the kitchen, and isn't afraid to jump on the line when the restaurant gets busy.

This is an excellent opportunity for an experienced Executive Chef or an ambitious Chef de Cuisine / Executive Sous Chef who is ready to take the next step in their career.

Our restaurant group currently operates multiple concepts in Savannah and is continuing to grow. For the right individual, this position has the potential to develop into broader culinary leadership responsibilities as our organization expands.

What We're Looking For

Our ideal chef is equally comfortable developing a dish, coaching a cook, reviewing food cost, building a prep system, and working a busy Saturday night service.

The right candidate will have:

  • Strong culinary fundamentals and a genuine passion for great food

  • Experience in an upscale, high-volume, full-service restaurant

  • Proven ability to lead, develop, motivate, and hold a BOH team accountable

  • Strong organization and kitchen systems

  • Experience with inventory, purchasing, recipe costing, food cost, labor management, and scheduling

  • Ability to maintain consistent execution during high-volume service

  • Strong understanding of sanitation, cleanliness, food safety, and kitchen organization

  • Experience developing and executing seasonal menu changes

  • Ability to recruit, train, and retain talented BOH employees

  • A collaborative approach to working with FOH leadership and ownership

  • A willingness to remain hands-on and work alongside the team when needed

What Success Looks Like

The Executive Chef will take ownership of the culinary operation, including:

  • Food quality and consistency

  • BOH leadership and culture

  • Menu development and recipe execution

  • Food and labor cost management

  • Purchasing and inventory

  • Kitchen cleanliness and organization

  • Hiring, training, coaching, and development

  • Scheduling and staffing

  • Prep systems and production

  • Vendor relationships

  • Health and safety standards

  • Communication and collaboration with restaurant leadership

We believe a great Executive Chef should understand both food and business. Creativity matters, but so do consistency, profitability, organization, leadership, and the ability to build a kitchen that performs at a high level every day.

Who This Could Be Perfect For

You may already be an Executive Chef looking for a stronger organization and an opportunity to grow.

Or you may currently be a talented Chef de Cuisine or Executive Sous Chef working underneath an established Executive Chef and feel ready to run your own kitchen.

We're interested in both.

We're ultimately looking for someone who wants to build something — not simply fill a position.

Compensation & Growth

Competitive salary based on experience, with performance-based bonus opportunity.

Benefits and additional compensation will be discussed during the interview process.

For an exceptional individual, there is meaningful opportunity for increased responsibility as our restaurant group continues to grow.

About the Opportunity

Our restaurants are independently operated in Savannah, Georgia, one of the Southeast's strongest hospitality and culinary markets.

Ownership is actively involved in the business and committed to investing in our restaurants, our people, and long-term growth.

We value high standards without unnecessary ego. We want leaders who communicate well, care about their teams, hold people accountable, and take pride in creating restaurants where both employees and guests want to be.

If you're an ambitious culinary leader looking for an opportunity to make an impact and grow alongside an expanding restaurant organization, we'd like to hear from you.

More detail about Circa 1875, please visit https://culinaryagents.com/entities/62656-Circa-1875