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Culinary Director Jobs in Rochester, NY (NOW HIRING)

Campus Auxiliary Services

Culinary Supervisor

Geneseo, NY · On-site

$23.16/hr

As a teammate in our culinary and dining services, operations or administration teams, you will ... Direct Reports: This position has indirect reports * FSLA Status: Non-Exempt * Rate of pay: $23.16 ...

Wegmans

Culinary Supervisor

Fairport, NY · On-site

$21.75 - $22.50/hr

Bring your passion for food to Wegmans As a culinary professional at Wegmans, you'll have the opportunity to join an energizing, collaborative team led by some of the best chefs in the industry. Our ...

SUNY Brockport

Lecturer - Culinary Arts

Brockport, NY · On-site

$59K/yr

Under the direct supervision of the Culinary Manager/Chef and Program Coordinator, this role is responsible for providing classroom instruction, hands-on culinary training, and mentorship within the ...

Wegmans Food Markets

Culinary Cook

Fairport, NY · On-site

$21.75/hr

Your leadership, culinary expertise, and attention to detail will drive profitability and a smooth kitchen environment. What You'll Do * Assist the sous chefs in running the kitchen and overseeing ...

Wegmans Food Markets

Culinary Cook

Rochester, NY · On-site

$17.50/hr

R0292019 As a line cook at Wegmans, you'll sharpen your culinary skills by preparing menu items for prepackaged meals and hot food bars, helping customers enjoy delicious meals. You'll work with top ...

Wegmans Food Markets

Culinary Cook

Fairport, NY · On-site

$17.50/hr

As a line cook at Wegmans, you'll sharpen your culinary skills by preparing menu items for prepackaged meals and hot food bars, helping customers enjoy delicious meals. You'll work with top chefs in ...

Wegmans Food Markets

Culinary Cook

Rochester, NY · On-site

$17.50/hr

As a line cook at Wegmans, you'll sharpen your culinary skills by preparing menu items for prepackaged meals and hot food bars, helping customers enjoy delicious meals. You'll work with top chefs in ...

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Rochester, NY

Culinary Director information

See Rochester, NY salary details

$29.6K

$95.6K

$211.1K

How much do culinary director jobs pay per year?

As of Sep 5, 2026, the average yearly pay for culinary director in Rochester, NY is $95,589.00, according to ZipRecruiter salary data. Most workers in this role earn between $59,200.00 and $121,400.00 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 Rochester, NY?

The most popular types of Culinary jobs in Rochester, NY are:

What are popular job titles related to Culinary Director jobs in Rochester, NY?

For Culinary Director jobs in Rochester, NY, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Rochester, NY look for?

The top searched job categories for Culinary Director jobs in Rochester, NY are:

What cities near Rochester, NY are hiring for Culinary Director jobs?

Cities near Rochester, NY with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Rochester, NY as of August 2026, with employment types broken down into 81% Full Time, and 19% Part Time. Highlights an 100% In-person job distribution, with an average salary of $95,589 per year, or $46 per hour.

Director of Culinary Services/Executive Chef

Elderwood

Fairport, NY • On-site

$67K/yr

Full-time

Posted 10 days ago

Elderwood rating

6.7

Company rating: 6.7 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

65th of 247 rated social care providers

Job description

Salary
up to $67,000 / year
Overview
The Director of Culinary Services oversees all aspects of the Culinary Services Department and coordinates with residents and family members on customizing dining experiences. This individual organizes, plans, directs, controls, and supervises department operations, functions and personnel. The individual also performs in the capacity of Executive Chef of the Culinary team.
Responsibilities
1. Oversees the daily operations of culinary services including the kitchen, dish room, food storage areas, and dining rooms.
2. Adheres to state regulations, current best practices, policies, and procedures for food preparation and meal service.
3. Works with Director of Nutritional Services and Regional Director of Dining on menus, recipe development and nutritional diet requirements.
4. Reports to the Regional Director of Dining Services and Administrator for any department needs.
5. Maintains department food and non-food item inventory consistent with budgetary confines.
6. Adheres to purchasing practices set forth by the Director of Purchasing, Nutritional Services Director and Regional Director of Dining Services.
7. Conducts routine audits and monitors performance improvement initiatives related to food service.
8. Attends, leads, and actively participates in, resident care plan meetings, staff meetings, required inservice programs, and other meetings/programs deemed appropriate by the Administrator, Director of Nutritional Services or Regional Director of Dining.
9. Performs job functions of each department position when necessary.
10. Regularly interacts and communicates with residents/family members regarding meal service and customer service programs.
11. Maintains a working knowledge of federal regulations of the state health code and rules and regulations regarding meal service in the post-acute care setting.
12. Ensures proper preparation, maintenance, and service of food in accordance with State rules and regulations.
13. Acts as a preceptor for Dietetic and/or Food Service students and interns.
14. Conducts monthly in-service programs for culinary staff to practice safety and compliance.
15. Evaluates the performance of all Culinary Services staff members including administering coaching, discipline, etc.
16. Efficiently schedules staff within budgetary guidelines, approves timecards, schedule changes, etc.
17. Collaborates with Human Resources Department on recruitment efforts, employee relations matters, interviews candidates for open positions, and other supervisory support.
18. Travels as needed to catering events, food shows, meetings, etc. as required.
19. Arrives to work on time, regularly, and works as scheduled.
20. Recognizes and follows the dress code of the facility including wearing name tag at all times.
21. Follows policy and procedure regarding all electronic devices, computers, tablets, etc.
22. Supports and abides by Elderwood's Mission, Vision, and Values.
23. Abides by Elderwood's businesses code of conduct, compliance and HIPAA policies.
24. Performs other duties as assigned by supervisor, management staff or Administrator.
Qualifications
  • Minimum of Associate degree in Food Service Management or Culinary Arts (if the course of study includes food service or restaurant management) OR Certified Dietary Manager OR Certified Food Service Manager
  • Minimum of three (3) years of supervisory experience
  • Minimum one (1) year of experience in a health care setting
  • Working knowledge of CMS and DOH regulations as they relate to food service
  • Possess and maintain ServSafe (management level) certification or National Registry of Food Safety Professionals (management level) certification or be willing to obtain upon hire
  • Valid, current drivers license in good standing for occasional travel
  • Experience with QIS survey process preferred
  • Computer skills consistent with nutritional software programs preferred
  • Five (5) years of cooking experience in a hotel, restaurant, or institution preferred

  • This position requires regular interaction with residents, coworkers, visitors, and/or supervisors. In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level.

EOE Statement
WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.

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