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Culinary Director Jobs in Indiana (NOW HIRING)

HHS

Culinary Director

Indianapolis, IN · On-site

Salary - Salary Plan, 70,000.00 USD Annual Work Shift: We're looking for a friendly, compassionate, leader to join our culinary team! Support the healing journey for patients and their loved ones by ...

HHS LLC

Culinary Director

Indianapolis, IN · On-site

Salary - Salary Plan, 70,000.00 USD Annual Work Shift: We're looking for a friendly, compassionate, leader to join our culinary team! Support the healing journey for patients and their loved ones by ...

Vita of Marion

Culinary Director

Marion, IN · On-site

Responsibilities: * Oversees the food service program with dedication to high-quality dietary services while ensuring adherence to safety and sanitation protocols * Plans and prepares a diverse menu ...

Gardant

Culinary Director

Marion, IN · On-site

Responsibilities: * Oversees the food service program with dedication to high-quality dietary services while ensuring adherence to safety and sanitation protocols * Plans and prepares a diverse menu ...

Gardant

Culinary Director

Marion, IN · On-site

$59K - $62K/yr

Responsibilities: * Oversees the food service program with dedication to high-quality dietary services while ensuring adherence to safety and sanitation protocols * Plans and prepares a diverse menu ...

St John's United

Director Culinary Services

Shelbyville, IN · On-site

$90K - $100K/yr

Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO Salary- $90,000 - $100,000 The Director Culinary Services provides strategic leadership and operational oversight for ...

New

Gardant

Culinary Director- 1st shift

Columbus, IN · On-site

Responsibilities: * Oversees the food service program with dedication to high-quality dietary services while ensuring adherence to safety and sanitation protocols * Plans and prepares a diverse menu ...

Gardant

Culinary Director- 1st shift

Columbus, IN · On-site

$65K - $67K/yr

Responsibilities: * Oversees the food service program with dedication to high-quality dietary services while ensuring adherence to safety and sanitation protocols * Plans and prepares a diverse menu ...

Triple Crown Senior Living

Culinary Cook

New Albany, IN

$14.75 - $18.50/hr

Plan Chef's Choice items to be served daily, verifying selection with Culinary Director as requested * Supervise servers to prepare food, clean, and store supplies and equipment * Oversee servers as ...

Majestic Care

Culinary Manager

Terre Haute, IN · On-site

) Culinary Manager Majestic Care of Deming Park is looking for a Culinary Manager to join our team ... Develop and direct cost control system; prepare and submit department budget to the Executive ...

Sodexo

Culinary Supervisor

Indianapolis, IN · On-site

$23 - $25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Indiana

Culinary Director information

See Indiana salary details

$28.5K

$92.2K

$203.6K

How much do culinary director jobs pay per year?

As of Aug 27, 2026, the average yearly pay for culinary director in Indiana is $92,188.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,100.00 and $117,000.00 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 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 Indiana?

The most popular types of Culinary jobs in Indiana are:

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

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

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

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

What cities in Indiana are hiring for Culinary Director jobs?

Cities in Indiana with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 12% Part Time, and 2% Contract. Highlights an 89% Physical, 4% Hybrid, and 7% Remote job distribution, with an average salary of $92,188 per year, or $44.3 per hour.

Culinary Director

HHS

Indianapolis, IN • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 28 days ago

Job description

Location:

Kindred Hospital Indianapolis

Pay Rate:

Salary - Salary Plan, 70,000.00 USD Annual

Work Shift:

Job Description

We're looking for a friendly, compassionate, leader to join our culinary team!
Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Deliver excellent patient meal service while exploring creative avenues to make the hospital cafe a community asset-through great food options, a welcoming retail space, local partnerships, and more. Impact the overall health and well-being of every patient and change the perception of hospital food. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment.

Responsibilities

  • Manage the food service department to provide excellent service and quality

  • Communicate with department, facility, and company leadership to achieve goals

  • Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value

  • Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

  • Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance

  • Lead team member recruiting, training, development, scheduling, and assignments

  • Perform daily inspections and assessments and coach and counsel team members

  • Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance

  • Implement team-building initiatives to create a positive and safe work environment

  • Drive compliance with health, safety, and industry regulatory agencies

Skills

  • Leadership: Effectively lead and manage a supportive, respectful, and inclusive team

  • Interpersonal Skills: Ability to interact with individuals at all levels of the organization

  • Communication: Effective written, spoken, and non-verbal communication as well as presentation skills

  • Customer Service: Service-oriented mentality with a focus on exceeding expectations

  • Professionalism: Maintain a positive and professional demeanor

  • Decision Making: Ability to quickly make sound decisions and judgments

  • Proactivity: Self-motivated with the ability to effectively prioritize projects and needs

  • Team Player: Willingness to collaborate and provide support where needed to achieve outcomes

  • Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings

  • Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

  • ServSafe Food Service Manager Certification

  • 5+ years of food operations experience, including 3+ years of management

  • Experience with cash handling policies and procedures

  • Familiarity with various point of sales (POS)/register systems

  • Computer skills including word processing, spreadsheets, email, and ordering platforms

  • Must be willing to relocate for promotion opportunities

Not Required But a Big Plus

  • Certified Dietary Manager (CDM)

  • Experience working in a hospital environment

  • Proficiency in languages other than English, especially Spanish

What We Offer

  • Paid time off (vacation and sick)

  • Medical, dental, and vision insurance

  • 401(k) with employer match

  • Employee Assistance Program (EAP)

  • Career development and ongoing training

Important to Know

  • Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.

  • Veterans and candidates with military experience are encouraged to apply.

  • HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

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