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Culinary Director Jobs in Utah (NOW HIRING)

Hhs

Culinary Director

Vernal, UT · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

We are seeking a Director to effectively and professionally lead a culinary team by inspiring their confidence, educating, and motivating them to consistently provide dynamic and excellent service ...

Posted today

Cogir Senior Living

Director Culinary Experience

West Haven, UT · On-site

$30 - $34/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

POSITION SUMMARY The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to ...

Sundance Mountain Resort

Resort Executive Sous Chef

UT · On-site

$61K - $78K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Director of Culinary Rate of Pay: Competitive Yearly Salary based on Experience Shift: Minimum five days a week. Average 45+ hours Full time, year round position, holidays expected FLSA Status:

Sundance Resort

Resort Executive Sous Chef

Sundance, UT · On-site

$58K - $74K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Director of Culinary Rate of Pay: Competitive Yearly Salary based on Experience Shift: Minimum five days a week. Average 45+ hours Full time, year round position, holidays expected FLSA Status:

Solista Orem by Cogir

Copy of Cook

Orem, UT · On-site

$18 - $20/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Our line cooks work closely with the culinary director to create everything from traditional comfort food to unique and exciting culinary options from around the globe, as well as a seasonal menu ...

Sundance Mountain Resort

Resort Executive Sous Chef

Provo, UT · On-site

$61K - $78K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including ...

CSC Generation

Culinary Lead (Sur La Table)

Murray, UT

$16.25 - $20.75/hr

... directing associates and/or class participants while selling to customers. · The capability to ... in culinary arts is preferred; however, candidates with extensive culinary experience and ...

CSC Generation

Culinary Lead (Sur La Table)

Murray, UT · On-site

$16.25 - $20.75/hr

... directing associates and/or class participants while selling to customers. • The capability to ... in culinary arts is preferred; however, candidates with extensive culinary experience and ...

Sundance Resort

Banquet Sous Chef

Sundance, UT · On-site

$28 - $30/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Culinary Director SUMMARY Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard ...

Posted today

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

  • Medical

  • Retirement

The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet ... This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to ...

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

  • Medical

  • Retirement

The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet ... This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to ...

CoralTree Hospitality

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

  • Medical

  • Retirement

The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet ... This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to ...

Utah Hockey Club

Culinary Line Cook

Sandy, UT · On-site

$15 - $18.75/hr

The Utah Mammoth Culinary Line Cook will be led by the Executive Performance Chef/Performance Sous ... proper food storage as directed by Lead Cook or Sous Chef. * Maintain discretion and ...

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Culinary Director information

See Utah salary details

$27.3K

$88.2K

$194.8K

How much do culinary director jobs pay per year?

As of Aug 12, 2026, the average yearly pay for culinary director in Utah is $88,198.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,600.00 and $112,000.00 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
What are the most commonly searched types of Culinary jobs in Utah? The most popular types of Culinary jobs in Utah are:
What are popular job titles related to Culinary Director jobs in Utah? For Culinary Director jobs in Utah, the most frequently searched job titles are:
What job categories do people searching Culinary Director jobs in Utah look for? The top searched job categories for Culinary Director jobs in Utah are:
What cities in Utah are hiring for Culinary Director jobs? Cities in Utah with the most Culinary Director job openings:
Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Utah as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, 1% Temporary, and 1% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $88,198 per year, or $42.4 per hour.

Culinary Director

Hhs

Vernal, UT • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 17 hours ago

Posted today

Job description

Location:

Ashley Valley Medical Center, LLC

Pay Rate:

Salary - Salary Plan, 70,000.00 USD Annual

Work Shift:

Morning Shift (United States of America)

Job Description

Harness the power of food to nurture healing, inspire well-being, and cultivate a thriving culinary program within the healthcare environment.
We are seeking a Director to effectively and professionally lead a culinary team by inspiring their confidence, educating, and motivating them to consistently provide dynamic and excellent service with a focus on local, sustainable, seasonal, and organic ingredients.

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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