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Culinary Director Jobs in Tennessee (NOW HIRING)

Marriott Knoxville Downtown

Sous Chef

Knoxville, TN · On-site

$47K - $64K/yr

A career as a sous chef can lead to opportunities as a chef de cuisine, executive chef, or even culinary director within the hospitality industry. Education & Experience Hotel experience is always a ...

Hilton Knoxville

Sous Chef

Knoxville, TN · On-site

$47K - $64K/yr

A career as a sous chef can lead to opportunities as a chef de cuisine, executive chef, or even culinary director within the hospitality industry. Education & Experience Hotel experience is always a ...

Sodexo

Culinary Supervisor

Cleveland, TN · On-site

$17.50 - $22/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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Culinary Director information

See Tennessee salary details

$27.2K

$87.9K

$194.2K

How much do culinary director jobs pay per year?

As of Sep 5, 2026, the average yearly pay for culinary director in Tennessee is $87,931.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,500.00 and $111,600.00 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 Tennessee?

The most popular types of Culinary jobs in Tennessee are:

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

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

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

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

What cities in Tennessee are hiring for Culinary Director jobs?

Cities in Tennessee with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Tennessee as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 13% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $87,931 per year, or $42.3 per hour.

CULINARY DIRECTOR - FAIRFIELD GLADE

Liberty Health

Crossville, TN • On-site

Full-time

Posted 22 days ago

Job description

Liberty Cares with Compassion....
LIBERTY SENIOR LIVING is currently seeking an experienced:
CULINARY DIRECTOR
JOB SUMMARY:
  • Menu Management: The Culinary Director develops, reviews, and plans the menus with the Executive Chef and provides final approval. He/She works with the Administrator to ensure the menus offer, and food vendors' supply, foods that are local, fresh, and quality ingredients.
  • Procurement and Budget: The Culinary Director tracks and maintains the Culinary Department budget. He/She is responsible for the purchase of food, equipment and supplies as necessary, including interviewing and dealing with food, supply and equipment vendors. The Culinary Director recommends to the Administrator food, equipment and supply needs of the department and assists in developing and monitoring adequate and cost-effective inventory control procedures. He/She submits applicable reports of financial performance and expenditures per established schedule. The Culinary Director ensures that adequate levels of food and supplies are maintained and that equipment is available and maintained in proper working condition.
  • Staffing: The Culinary Director assists in interviewing, hiring, orientating, disciplining and terminating department personnel with the assistance of the Human Resources Department. He/She per budgetary requirements prepares and posts a weekly/monthly departmental work schedule including vacations, holidays, work assignments, etc. to meet the daily needs of the residents and guests. The Culinary Director delegates authority, responsibility and accountability to other culinary personnel as deemed necessary to perform assigned duties. He/She coordinates staff to ensure that daily culinary services can be performed without interruption. The Culinary Director holds regular department staff meetings. He/She develops and participates in planning, conducting and scheduling training, orientation and in-services educational activities for department employees. He/She is responsible for completing probationary and annual employee evaluations in a timely manner.
  • Customer Dining: Creates a positive dining experience for customers that promote their independence, choice and overall well-being. Encourages participation in the dining program, and meal activities. Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to supervisor.
  • Miscellaneous: Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments. Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. Works to support the, "Liberty Cares" mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
  • Continuous Improvement: The Culinary Director actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. He/She participates in and promotes teamwork. The Culinary Director seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. He/She participates in continuing educational opportunities as appropriate.
  • Other Duties as assigned: The Culinary Director looks for and reports any equipment that needs repair to Maintenance and/or the Administrator. He/She reviews, documents, and promptly reports to the Administrator all resident complaints concerning the Culinary Department. In the event of a fire or other emergency, he/she assists with resident evacuation. He/She may assist staff with event preparation and clean up. He/She works closely with the Administrator to plan resident events. He/She attends in-service training and other work-related meetings as required or approved. He/She carries out special projects as identified. He/She helps with any other areas of the building as needed.

JOB REQUIREMENTS:
  • Bachelor's degree in Business Administration, Restaurant and Hospitality Management or equivalent experience.
  • 7+ years of progressive food and beverage management experience
  • Must have senior level experience in back and front of the house operations
  • Must be detail oriented, with strong self-organization and communication skills
  • Must have budgeting experience in opening and operating F&B departments.
  • Must have experience in managing a diverse work force.
  • ServSafe and TIPS certified preferred
  • Must have working knowledge of Microsoft Excel and Word
  • Must have working knowledge of Menu, Point of Sale, and Inventory Management Software
  • Must be able to operate standard kitchen equipment.
  • Develops and leads training and department meetings.
  • Performs individual performance plans, coaching, and mentorship of team members.
  • Leads management team with continuous improvement to execute best practices and discover new ones.
  • Performs other duties as outlined by supervisor

Visit www.libertycareers.com for more information.
Background checks/drug-free workplace.
EOE.

Apply