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Culinary Director Jobs in Utah (NOW HIRING)

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 ...

CoralTree Hospitality

Director of Restaurants

Ivins, UT

$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 ...

BHC

Partner closely with Food and Beverage, Culinary, Marketing, Sales, and Operations leaders to ... Managing Director, General Manager, Hotel Manager, or equivalent at a luxury hotel or resort.

Utah Mammoth

Culinary Line Cook

Sandy, UT · On-site

$15 - $18.75/hr

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

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 ...

Utah Mammoth

Culinary Line Cook

Sandy, UT

$15 - $18.75/hr

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

AEG

Culinary Line Cook

Sandy, UT · On-site

$15 - $18.75/hr

JOB SUMMARY: The Utah Mammoth Culinary Line Cook will be led by the Executive Performance Chef ... 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 Sep 6, 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 1% As Needed, 79% Full Time, 16% Part Time, 1% Temporary, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $88,198 per year, or $42.4 per hour.

Director of Restaurants

Black Desert Resort

Ivins, UT • On-site

$125K - $135K/yr

Full-time

Medical, Retirement

Re-posted 3 days ago

Job description

Overview

Black Desert Resort, located in Southern Utah's striking lava rock landscape, is an ultra-premium destination resort known for elevated dining, thoughtful design, and world-class guest experiences. The resort's food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community.

The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet operations, ensuring consistency, quality, financial performance, and exceptional guest service across the portfolio.

Job Summary

The Director of Restaurants is responsible for the strategic and operational leadership of all restaurant, bar, and pool food and beverage outlets at Black Desert Resort, including Basalt, Latitude, 20th Hole, Lava Love, Flo Bar, pool amenities and future outlets. This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black Desert brand.

This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to execute service standards, optimize labor and cost controls, elevate training and culture, and drive revenue across all outlets.

Job Specifications

Onsite: Black Desert ResortShift & Schedule Availability: Year-Round / Full-TimePay Range: $125,000 - $135,000/year. This is the range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

  • Leadership Impact: Oversee a diverse portfolio of restaurant and bar concepts at a premier luxury resort.
  • Growth Opportunity: Play a key role in shaping the long-term food and beverage vision of a growing destination.
  • Comprehensive Benefits: Health insurance, 401(k) with company match, flexible time off, employee dining room, exclusive resort discounts, and employee hotel stay program.
Responsibilities

Key Responsibilities including, but not limited to:

  • Provide strategic and operational leadership for all resort restaurants, bars, and pool food and beverage outlets.
  • Directly oversee General Managers and outlet leaders, ensuring accountability, performance management, and leadership development.
  • Ensure consistent execution of service standards, brand expectations, and guest experience across all outlets.
  • Partner with Culinary leadership to align menus, service flow, food quality, and operational execution.
  • Drive financial performance through effective labor management, cost controls, forecasting, and budgeting.
  • Review and analyze P&L statements, labor reports, and key performance metrics for all outlets.
  • Lead recruitment, training, onboarding, and retention strategies in collaboration with People Services.
  • Establish clear operating procedures, service standards, and training programs across all restaurant concepts.
  • Collaborate with Marketing and Events teams to support promotions, activations, and resort-wide initiatives.
  • Oversee compliance with health department regulations, liquor laws, safety standards, and internal policies.
  • Act as senior on-site leadership presence during peak periods, special events, and high-volume service.
  • Resolve guest concerns and operational issues with professionalism and urgency.
  • Support opening, ramp-up, and continuous improvement of new outlets and seasonal operations.
  • Foster a culture of accountability, teamwork, and hospitality excellence.
  • Support the resort with special initiatives as needed. 
Qualifications
  • Bachelor's degree in Hospitality Management, Business, or related field preferred.
  • Minimum of 7 years of progressive food and beverage leadership experience, including multi-outlet oversight.
  • Proven experience leading full-service restaurants, bars, and high-volume operations.
  • Strong financial acumen with demonstrated success managing budgets, labor, and cost of goods.
  • Exceptional leadership, coaching, and team development skills.
  • Strong understanding of service standards, guest experience, and luxury hospitality expectations.
  • Excellent communication, organizational, and problem-solving abilities.
  • Experience working in resort, hotel, or destination food and beverage environments strongly preferred.
  • Ability to work flexible hours including weekends, evenings, and holidays.

#blackdesertresort

Employment Type: FULL_TIME

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