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Culinary Director Jobs in Boca Raton, FL (NOW HIRING)

Topgolf

Executive Culinary Manager

Pompano Beach, FL · On-site

$67K - $92K/yr

If you want to lead a culinary program people talk about, bring your standards here. THE ROLE The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive ...

CSC Generation

Culinary Lead (Sur La Table)

Boca Raton, FL · On-site

$16.25 - $21/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 ...

Bolay Enterprises

Area Director

West Palm Beach, FL · On-site

Area Director Position Overview: As a Bolay Area Director , you'll oversee multiple restaurants and ... Collaborate with cross-functional teams (Marketing, Culinary, Finance, HR) to align regional goals ...

AEG

Director of Catering Sales

Fort Lauderdale, FL · On-site

Director of Catering Sales DEPARTMENT: Food & Beverage REPORTS TO: GM of Food & Beverage FLSA ... Collaborate with Culinary leadership to develop menus, pricing strategies, promotional initiatives ...

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Culinary Director information

See Boca Raton, FL salary details

$28.4K

$91.7K

$202.5K

How much do culinary director jobs pay per year?

As of Sep 7, 2026, the average yearly pay for culinary director in Boca Raton, FL is $91,660.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,800.00 and $116,400.00 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 Boca Raton, FL?

The most popular types of Culinary jobs in Boca Raton, FL are:

What are popular job titles related to Culinary Director jobs in Boca Raton, FL?

For Culinary Director jobs in Boca Raton, FL, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Boca Raton, FL look for?

The top searched job categories for Culinary Director jobs in Boca Raton, FL are:

What cities near Boca Raton, FL are hiring for Culinary Director jobs?

Cities near Boca Raton, FL with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Boca Raton, FL as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 19% Part Time, 1% Temporary, and 1% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $91,660 per year, or $44.1 per hour.

Executive Culinary Manager

Topgolf

Pompano Beach, FL • On-site

$67K - $92K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 14 days ago

Topgolf rating

5.5

Company rating: 5.5 out of 10

Based on 281 frontline employees who took The Breakroom Quiz

42nd of 52 rated entertainment

Job description

ABOUT TOPGOLF

Topgolf is a sports entertainment company that has changed how millions of people experience golf and where you can build a serious career. Our venues are high-energy, high-volume environments where performance matters and results are visible. Every day, we bring together golf, food and beverages, events, and entertainment into one experience that keeps guests coming back.

WHAT WE'RE SEEKING

What do you think about food from the guest's first impression of the last bite? Are you as comfortable talking about food cost and labor efficiency as you are developing menus that excite people? Can you build a kitchen culture that performs under pressure and takes pride in what they put out?

We are looking for an Executive Culinary Manager who leads a culinary operation with both creativity and business discipline. Someone who develops their team drives quality and consistency at scale and brings an operator's mindset to every decision. The food here matters. It is part of the experience, not an afterthought.

If you want to lead a culinary program people talk about, bring your standards here.

THE ROLE

The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best-in-class dining experiences. This role requires two critical skill sets: deep culinary expertise and strong people leadership.

The Executive Culinary Manager supervises, trains, coaches, and develops the kitchen team, while also managing the full scope of culinary operations; scheduling, inventory, ordering, food and labor cost management, safety and sanitation, vendor relationships, and menu development.

As a leader of a high-energy, guest-facing venue, this role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons.

WHAT YOU WILL DO

Lead the Kitchen Team

Supervise the culinary team in delivering best-in-class dining experiences across all occasions

Coach, develop, and drive engagement with kitchen Team members daily

Delegate effectively and hold team members accountable for standards and execution

Build a kitchen culture rooted in excellence, care, and continuous improvement

Manage Culinary Operations

Monitor inventory, order product, and maintain strong vendor relationships

Maintain food and labor costs according to budget, with a full understanding of COGS

Ensure proper equipment operation, maintenance, and kitchen safety

Oversee all safety and sanitation standards and ensure full regulatory compliance

Drive Culinary Excellence

Select, develop, and standardize recipes to corporate approval to ensure consistent quality

Establish and maintain presentation techniques and quality standards

Plan and cost menus for special events and chef-choice occasions

Utilize culinary innovation to elevate the guest experience

Partner Across the Business

Communicate and effectively partner with venue leadership, Home Office, and vendors

Develop and implement action plans in response to performance opportunities

Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

CORE COMPETENCIES FOR SUCCESS

Drives Results | Consistently achieving results, even under tough circumstances.

Pushes the kitchen team to achieve and maintain the highest culinary standards

Drives a record of accomplishment of success through consistent food quality, cost management, and team performance

Fosters a sense of urgency and accountability for hitting food cost, labor, and service targets

Leads the team to persist and maintain performance standards even during peak volume

Builds Effective Teams | Building strong-identity teams that apply their diverse skills and perspectives to achieve common goals.

Develops and retains a high-performing kitchen team through coaching and mentorship

Ensures the team has the right skills and leverages individual culinary strengths

Communicates clear goals, roles, and production standards to all kitchen Team members

Creates a team culture of pride, craftsmanship, and continuous improvement

Plans and Aligns | Planning and prioritizing work to meet commitments aligned with organizational goals.

Addresses risks and contingencies as part of the culinary planning and prep process

Finds the right balance between production planning and adjusting to event or volume changes

Ensures the kitchen's plans and priorities are coordinated with the broader venue Operations team

Plans to make sure critical ingredients, staffing, and resources are lined up for service and events

Ensures Accountability | Holding self and others accountable to meet commitments.

Monitors food cost, labor cost, and waste metrics and adjusts operations accordingly

Holds self and team accountable for safety, sanitation, and compliance standards

Accepts responsibility for kitchen performance and acts decisively to drive improvement

Follows through on commitments to leadership, vendors, and the broader venue team

QUALIFICATIONS

  • 3+ years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment.

  • Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume, full-service kitchen and events-driven environment is strongly preferred.

  • Must be 21 years of age or older as required by state or local law

PHYSICAL REQUIREMENTS

Let us be real; this is not your typical desk job! Here is what you will need to do to thrive in this role:

  • Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

  • Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue

  • Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery

  • Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers

  • Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift

  • Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise

  • Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Sounds like a fit? We cannot wait to meet with you!

BENEFITS

Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform - and that's just for starters for those who qualify. View team member benefits here.


ADA
The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.
EEO Statement
Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.
Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law.
Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.
Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

What Topgolf employees say

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About TopGolf

Sourced by ZipRecruiter

Topgolf venues connect communities of fans in meaningful ways through technology, entertainment, food and beverage, and the belief that Topgolf is a place where one can discover common ground no matter the occasion. These multi-level venues feature high-tech gaming, climate-controlled hitting bays, a chef-driven menu, hand-crafted cocktails, music, corporate and social event spaces, and more. Topgolf entertains more than 20 million Guests annually at more than 50 venues across the U.S. and internally.

Industry

Amusement, gambling, and recreation and arts, entertainment, and recreation

Company size

10,000+ Employees

Headquarters location

Dallas, TX, US

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