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Culinary Director Jobs in Spring, TX (NOW HIRING)

Lonestar Market

Culinary Director

Houston, TX · On-site

$75K - $100K/yr

We?re hiring a Culinary Director to grow kitchen sales by owning the menu, building craveable LTOs, and making our quick-service kitchens faster and more efficient at every site. This is a quick ...

Cotton Culinary

Culinary Project Manager

Katy, TX · On-site

Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal ...

Cotton Culinary

Culinary Project Manager

Katy, TX

Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal ...

Cotton Culinary

Culinary Project Manager

Katy, TX · On-site

Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal ...

Cotton Culinary

Culinary Project Manager

Katy, TX · On-site

Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal ...

Cotton Culinary

Culinary Project Manager

Katy, TX

$25/hr

Culinary Leadership: Manage all culinary aspects of high-volume events, from menu planning and food preparation to overseeing kitchen staff and ensuring quality execution. * Budget & Cost Management:

Cotton Culinary

Culinary Project Manager

Katy, TX

$70K/yr

Culinary Leadership: Manage all culinary aspects of high-volume events, from menu planning and food preparation to overseeing kitchen staff and ensuring quality execution. * Budget & Cost Management:

Sodexo

Culinary Supervisor

Houston, TX · On-site

$18 - $23/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

SodexoMagic

Culinary Supervisor

Houston, TX · On-site

$18 - $23/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo

Culinary Supervisor

Houston, TX · On-site

$18 - $23/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Carriage Inn Katy

Cook

Katy, TX · On-site

$14.75 - $18.25/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

Carriage Inn Conroe

Cook

Conroe, TX · On-site

$13.75 - $17/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

New

Carriage Inn Katy

Cook

Katy, TX

$14.75 - $18.25/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

Carriage Inn Conroe

Cook

Conroe, TX · On-site

$13.75 - $17/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

New

Carriage Inn Katy

Cook

Katy, TX · On-site

$14.75 - $18.25/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

Carriage Inn Conroe

Cook

Conroe, TX · On-site

$13.75 - $17/hr

Collaborate with our Culinary Director or craft delightful meals that nourish not just the body but the spirit of our residents. Remember, in the restaurant industry, you're only as good as your last ...

New

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Spring, TX

Culinary Director information

See Spring, TX salary details

$26.7K

$86.2K

$190.4K

How much do culinary director jobs pay per year?

As of Sep 7, 2026, the average yearly pay for culinary director in Spring, TX is $86,213.00, according to ZipRecruiter salary data. Most workers in this role earn between $53,400.00 and $109,500.00 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 Spring, TX?

The most popular types of Culinary jobs in Spring, TX are:

What are popular job titles related to Culinary Director jobs in Spring, TX?

For Culinary Director jobs in Spring, TX, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Spring, TX look for?

The top searched job categories for Culinary Director jobs in Spring, TX are:

What cities near Spring, TX are hiring for Culinary Director jobs?

Cities near Spring, TX with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Spring, TX as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $86,213 per year, or $41.4 per hour.

Culinary Director

Lonestar Market

Houston, TX • On-site

$75K - $100K/yr

Full-time

Posted 16 days ago

Job description

Brand: Lone Star Market Location: Houston, TX (supporting sites across Houston, Austin &
San Antonio) Reports To: [Director of Operations / CEO] Compensation: $75K?$100K base
(DOE) + bonus, with growth potential and long-term career opportunity
About the Role
Lone Star Market is a fast-growing Texas convenience and fresh-food brand ? built in the
spirit of Wawa and Sheetz ? running a made-to-order kitchen model across 5 sites, scaling
to 10. Food is our growth engine.
We?re hiring a Culinary Director to grow kitchen sales by owning the menu, building
craveable LTOs, and making our quick-service kitchens faster and more efficient at every
site. This is a quick-service, franchise-style food program ? think speed, consistency, and
throughput, not fine-dining plating. You?ll develop the food and the systems; final recipes
are approved by management. You?ll also oversee our light commissary (marinations,
tortillas, select prep) and build the training that lets bilingual line teams execute your
standards affordably across the network.
What You?ll Own
Menu & LTO Growth ? Own the menu and LTO calendar end-to-end: concept, recipe,
costing, and rollout. Develop QSR-style products and dayparts that grow ticket and traffic.
Partner with Marketing on launches and use sales data to decide what stays and what goes.
Operational Efficiency ? Engineer faster, leaner kitchens: optimize prep flow, line setup,
station design, and speed of service. Cut food cost and waste through smarter recipes and
process. Build the SOPs and throughput standards that hold up as we scale to 10 units.
Data & Reporting ? Read and act on back-office reports (sales, food cost, labor, inventory,
waste). Track performance by site, spot the problems, and drive measurable improvements
off the numbers.
Quality & Consistency ? Set the bar for taste, build, and speed across every store.
Standardize recipes and portioning so the food is identical site-to-site. Maintain food safety
and HACCP across kitchen and commissary.
Team & Commissary ? Build the training that lets trained line staff execute without a
dedicated production chef. Lead and develop kitchen teams hands-on, in English and
Spanish. Oversee light commissary output, cost, and timely distribution to stores.
What Success Looks Like
Kitchen sales growing site-over-site and across the network
A steady LTO cadence driving traffic and repeat visits
Faster, lower-cost kitchens with consistent quality at every store
Line teams trained to execute without a dedicated production chef
A food program ready to scale cleanly from 5 to 10 units