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Culinary Director Jobs in Utah (NOW HIRING)

Sundance Mountain Resort

Resort Executive Sous Chef

UT · On-site

$61K - $78K/yr

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:

Cogir Management, USA Inc

Cook

West Haven, UT · On-site

$13.75 - $18.25/hr

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 ...

New

Sundance Resort

Resort Executive Sous Chef

Sundance, UT · On-site

$58K - $74K/yr

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:

Cogir Senior Living

Cook

West Haven, UT · On-site

$13.75 - $18.25/hr

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 ...

Cogir of Lotus Park

Cook

West Haven, UT · On-site

$13.75 - $18.25/hr

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 ...

New

Cogir of Lotus Park

Dining Server

West Haven, UT · On-site

$13.25 - $16.75/hr

Communicate resident feedback and requests to the Culinary Director or kitchen staff. * Follow all food safety and sanitation guidelines, including proper handling of food and beverages. * Ensure ...

Cogir Management, USA Inc

Dining Server

West Haven, UT · On-site

$13.25 - $16.75/hr

Communicate resident feedback and requests to the Culinary Director or kitchen staff. * Follow all food safety and sanitation guidelines, including proper handling of food and beverages. * Ensure ...

Cogir Senior Living

Dining Server

West Haven, UT · On-site

$13.25 - $16.75/hr

Communicate resident feedback and requests to the Culinary Director or kitchen staff. * Follow all food safety and sanitation guidelines, including proper handling of food and beverages. * Ensure ...

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 ...

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

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 ...

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

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

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 ...

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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 28, 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 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 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 2% As Needed, 75% Full Time, 20% Part Time, 1% Temporary, and 2% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $88,198 per year, or $42.4 per hour.

Director Culinary Experience

West Haven, UT • On-site

Cogir of Lotus Park
See more jobs at Cogir of Lotus Parkexternal

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 4 days ago

Job description

Description

THE COMPANY

Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.

At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!

WHAT WE OFFER

  • Health, Dental, Vision, and Life Insurance.
  • 401K with company match.
  • Paid Vacation, Holidays, and Sick Leave.
  • Employee Assistance Program,
  • Generous Employee Referral Program and more.

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, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.

If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!

KEY RESPONSIBILITIES

  • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.
  • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
  • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.
  • Maintain inventory control of food, beverages, supplies, and equipment.
  • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
  • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.
  • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
  • Ensure resident and family member satisfaction is maintained.
  • Responsible for planning, preparing, and executing special events and themed meals.

Requirements

CANDIDATE QUALIFICATIONS

Education and certifications:

  • High School Diploma or equivalent.
  • Culinary education is preferred, or an equivalent combination of experience and education is required.
  • Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

Experience, Competencies, and Skills:

  • At least 5 years of hands-on experience in food preparation.
  • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.
  • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.
  • Experience with restaurant openings is a plus.
  • Experience with special events and banquets is a plus.
  • Successful history of building teams and meeting financial goals.
  • Creativity and experience in menu development.
  • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!
  • Outstanding communication skills and the ability to motivate.
  • Compassion for our residents and a strong passion for excellence.


Apply