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Culinary Director Jobs in Sandy, UT (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:

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:

Sundance Mountain Resort

Resort Executive Sous Chef

Provo, UT · On-site

$61K - $78K/yr

Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including ...

CSC Generation

Culinary Lead (Sur La Table)

Murray, UT

$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

$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 ...

Sundance Mountain Resort

Banquet Sous Chef

Provo, UT · On-site

$28 - $30/hr

Culinary Director SUMMARYExecute 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 ...

Sundance Mountain Resort

Banquet Sous Chef

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 ...

Sundance Mountain Resort

Foundry Grill Lead Line Cook

UT · On-site

$24.50 - $25.50/hr

Culinary Director Prepared Date: 1/23/2025 SUMMARY Execute all aspects of the Foundry Grill operation to successfully run the restaurant in the absence of the Foundry Grill Sous/Chef de Cuisine.

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 ...

Avista Senior Living

Dining Services Director

Orem, UT · On-site

$50K - $60K/yr

The Head Chef is responsible for training, scheduling, directing and managing food and dining to ... Culinary Degree desired * Experience working in Senior Living * Food and Beverage Manager ...

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 · 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 ...

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Culinary Director information

See Sandy, UT salary details

$28.5K

$92.1K

$203.4K

How much do culinary director jobs pay per year?

As of Aug 24, 2026, the average yearly pay for culinary director in Sandy, UT is $92,062.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,000.00 and $116,900.00 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

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For Culinary Director jobs in Sandy, UT, the most frequently searched job titles are:

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Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Sandy, UT as of August 2026, with employment types broken down into 2% As Needed, 78% Full Time, 17% Part Time, 1% Temporary, and 2% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $92,062 per year, or $44.3 per hour.

Resort Executive Sous Chef

Sundance Mountain Resort

UT • On-site

$61K - $78K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 23 days ago

Sundance Mountain Resort rating

4.6

Company rating: 4.6 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

Job description

s u n d a n c e
Job Title: EXECUTIVE SOUS CHEF
Department: Food and Beverage
Reports To: 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: Exempt/Salaried
Summary:
Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.
Essential Duties & Responsibilities:
  • Oversee food production and maintain high-quality standards across all resort outlets including but not limited to: Foundry Grill, Tree Room, Banquets & Catering, Lookout, Deli, Mountain Camp Café, Bearclaw, Concessions, On-mountain dining events, any future Sundance events and/or new outlet operations.
  • Manage budgets, control food costs, labor, and operating expenses for all outlets. Work with outlet managers to align these areas with the yearly budgets.
  • Assist in monthly inventories for all outlets. Ensure that reports are completed and turned in on time. Spot check Inventory reports for accuracy.
  • Participate in monthly P&L reports and other financial meetings as needed.
  • Support staffing, training, and performance development in collaboration with the Director of Culinary.
  • Maintain Sundance Standards, service scores, and Forbes 4-star rating for Tree Room Restaurant.
  • Ensure consistency in food execution, safety, and sanitation compliance.
  • Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and oversee sustainable ingredient sourcing/product cost control.
  • Assist outlet managers/supervisors with ordering, product rotation, and kitchen maintenance.
  • Assist in hiring, scheduling, and staff training while instilling a professional/safe work environment in all Sundance outlets.
  • In the instance of a missing Chef/Sous Chef, fill in to assist the operations of the kitchens.
  • Balance your schedule to include spending time in all outlets on rotation. Creating relationships with all departments and fostering positive work environments.
  • Uphold HACCP and Health Department standards, ensuring top safety ratings.
  • Assist the Culinary Director/Executive Chef with any projects that are assigned to you. These assignments may include the following areas: Hiring staff for new or existing outlets, creating and implementing training programs, developing new menus/concepts/food options, researching cooking equipment for optimizing efficiency, food prep for new/revamped outlets, managing/creating paperwork for opening new outlets.
  • Work with HR department to foster and maintain a healthy, clean and safe workplace environment in all Sundance Outlets.

Management & Qualifications:
  • Strong leadership, financial accountability, and problem-solving skills.
  • Ability to inspire, communicate goals effectively, and manage change.
  • Associate's degree or equivalent experience (1+ year in management, 2+ years in fine dining).
  • Proficiency in kitchen stations, timekeeping systems, and food safety certifications.
  • Physically able to lift up to 100 lbs and work in high-heat environments.

Work Environment:
  • Fast-paced kitchen with exposure to heat, chemicals, and mechanical equipment.
  • Requires standing, walking, and physical labor for extended periods.

Benefits:
  • Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
  • Employee discounts on dining and resort amenities
  • Season Pass for you, +1 and dependents

Disclaimer:
This is a general description of this job. All employees of Sundance Mountain Resort. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

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