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Culinary Director Jobs in Racine, WI (NOW HIRING)

Aria of Brookfield

Dietary Director

Brookfield, WI

Dietary Director Job Benefits: * Competitive Pay * Health Insurance including Dental and Vision ... Supervise culinary service staff members. * Recruit, interview, hire, train, coach, evaluate ...

Aria Healthcare

Dietary Director

Brookfield, WI · On-site

) Dietary Director Job Benefits: * Competitive Pay * Health Insurance including Dental and Vision ... Supervise culinary service staff members. * Recruit, interview, hire, train, coach, evaluate ...

Sodexo

Senior Culinary Supervisor

Milwaukee, WI

$22 - $25/hr

Senior Culinary Supervisor Location: MARQUETTE UNIVERSITY - CATERING - 10485015 Workdays/shifts : Varying shifts, days/hours (open availability preferred). More details will be provided during the ...

Sodexo

Senior Culinary Supervisor

Milwaukee, WI · On-site

$22 - $25/hr

Senior Culinary Supervisor Location: MARQUETTE UNIVERSITY - CATERING - 10485015 Workdays/shifts : Varying shifts, days/hours (open availability preferred). More details will be provided during the ...

Sodexo

Senior Culinary Supervisor

Milwaukee, WI

$25/hr

Senior Culinary Supervisor Ubicación: MARQUETTE UNIVERSITY - CATERING - 10485015 Días de trabajo/turnos: Varying shifts, days/hours (open availability preferred). Se proporcionarán más detalles ...

Hotels

Director Food & Beverage

Milwaukee, WI · On-site

The Director of F&B provides leadership and oversight for all food and beverage outlets and culinary areas at Saint Kate. As a member of the Executive Committee, this individual will focus on finding ...

Marcus Hotels

Director Food & Beverage

Milwaukee, WI · On-site

The Director of F&B provides leadership and oversight for all food and beverage outlets and culinary areas at Saint Kate. As a member of the Executive Committee, this individual will focus on finding ...

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Racine, WI

Culinary Director information

See Racine, WI salary details

$28.1K

$90.8K

$200.7K

How much do culinary director jobs pay per year?

As of Aug 6, 2026, the average yearly pay for culinary director in Racine, WI is $90,843.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,300.00 and $115,300.00 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 Racine, WI? The most popular types of Culinary jobs in Racine, WI are:
What are popular job titles related to Culinary Director jobs in Racine, WI? For Culinary Director jobs in Racine, WI, the most frequently searched job titles are:
What cities near Racine, WI are hiring for Culinary Director jobs? Cities near Racine, WI with the most Culinary Director job openings:
Culinary Director jobs near you

Dietary Director

Aria of Brookfield

Brookfield, WI

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 2 days ago

Job description

Dietary Director Job Benefits:

  • Competitive Pay

  • Health Insurance including Dental and Vision

  • Paid Time Off for Sick, Vacation, and Holidays

  • Employer Matched 401k

  • Daily Pay

  • Employee Perks Website

Dietary Director Job Qualifications:

  • 1 year working experience of dietary supervision in a skilled nursing or other medical facility.

  • Knowledge of infection control, OHSA, safety regulations & nursing home regulations that are applicable to the dietary department.

  • Intermediate computer skills.

  • CDM certification preferred.

Dietary Director Job Overview:

The primary role of the Dietary Director involves a variety of administrative duties in addition to food and nutrition planning. The Dietary Director is required to hire and train workers, create budgets and ensure that their facility meets health and safety code requirements. At the same time, they must determine whether meal plans are meeting nutritional guidelines without going over budget.

Dietary Director Job Duties:

  • Meet State requirements for food service managers or dietary managers.

  • Assuring that quality and regulatory standards are met.

  • Plan and direct preparation for regular and therapeutic diets.

  • Assure proper sanitation.

  • Supervise culinary service staff members.

  • Recruit, interview, hire, train, coach, evaluate, reward and discipline team members.

  • Monitor dietary budget, spending and overtime.

  • Use forecasts, food waste records, equipment and inventory records to plan the purchase of food, equipment and supplies.

  • Inspect meals and assure that standards for appearance, palatability, temperature and serving times are met.

  • Assure that foods are prepared according to schedules, menus and standardized recipes.