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Culinary Director Jobs in Spring, TX (NOW HIRING)

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 ...

Apply Early

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 ...

Apply Early

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:

Apply Early

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 ...

Apply Early

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 ...

Apply Early

Heritage of Woodlands

Culinary Manager

Spring, TX · On-site

Plans, prepares, and executes community special events requiring culinary services in coordination with the Community Director. * Cooks or otherwise prepares high-quality, nutritious meals with ...

Cotton Holdings

Culinary Project Manager

Katy, TX · On-site

$25/hr

Culinary Employment Type: Temporary Location: Katy, TX Compensation: $25.00 / hour Description Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume culinary ...

Heritage of Woodlands

Culinary Manager

Spring, TX · On-site

Plans, prepares, and executes community special events requiring culinary services in coordination with the Community Director. * Cooks or otherwise prepares high-quality, nutritious meals with ...

Apply Early

Cotton Holdings

Culinary Project Manager

Katy, TX · On-site

Culinary Project Manager Department: Culinary Employment Type: Full Time Location: Katy, TX Description Job Summary We are seeking an experienced Culinary Project Manager to oversee high-volume ...

Cotton Holdings

Culinary Project Manager

Katy, TX

$25/hr

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 ...

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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 Jul 5, 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 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 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

Culinary Project Manager

Cotton Culinary

Katy, TX

Contractor

Posted 27 days ago

Be an early applicant

Job description

Description
About Us
Cotton Holdings, Inc. is a leader in providing property restoration, recovery, construction, logistical support, and culinary services worldwide. With innovative solutions and a talented team, we support large-scale events and disaster recovery efforts, delivering excellence to our clients. Join a dynamic, family-oriented company that offers competitive compensation, growth opportunities, and a chance to make a lasting impact.
 
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 candidate will have a passion for both hands-on cooking and managing the intricacies of large-scale projects, including budgeting, inventory control, and staff supervision. You will play a pivotal role in ensuring the success of culinary events while driving innovation and excellence in food preparation and presentation.

Key Responsibilities
  • 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: Oversee food and labor costs, ensuring alignment with event budgets while maintaining high-quality standards.
  • Menu Development: Create innovative and diverse menus tailored to client needs, coordinating closely with the culinary team for execution.
  • Inventory Management: Handle ordering, inventory control, and coordination with vendors to ensure timely and accurate deliveries.
  • Event Management: Lead the entire culinary process from pre-event planning to post-event cleanup, including staffing, kitchen setup, and on-site client communication.
  • Team Management: Supervise and mentor culinary staff, ensuring smooth operations during events, adherence to timelines, and high levels of teamwork.
  • Client Relations: Act as the primary culinary contact for clients during events, ensuring satisfaction and addressing any concerns or last-minute adjustments.
  • Project Coordination: Collaborate with the Business Development team, kitchen managers, and third-party vendors to ensure all event details are in place, including rentals and asset management.
  • High-Volume Event Execution: Successfully manage large-scale, complex culinary events in demanding environments, ensuring flawless execution from kitchen to guest experience. 

Skills, Knowledge and Expertise
  • Experience: Minimum of 10 years of professional culinary experience, with a strong background in managing high-volume events and kitchen operations.
  • Education: Culinary degree preferred, or equivalent experience in a fast-paced kitchen environment.
  • Skills: Expertise in food cost management, labor cost control, inventory management, and large-scale menu planning.
  • Leadership: Proven ability to manage teams, develop talent, and lead culinary projects from concept to completion.
  • Flexibility: Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.
  • Certifications/License: Valid Drivers License with reliable transportation.
 
Why Join Us?
  • Growth Opportunities: Be part of a growing team with opportunities for advancement.
  • Competitive Compensation: Enjoy a rewarding salary and benefits package.
  • Innovative Environment: Work with cutting-edge culinary technology and a supportive team that values creativity.
  • Family-Oriented Culture: Join a company that values its employees and offers a collaborative, supportive atmosphere.
If you're a seasoned culinary professional with a passion for delivering top-tier culinary experiences while managing large-scale events, we invite you to apply and join our innovative team at Cotton Holdings, Inc.
 
Apply today!
  


Disclaimer
Disclaimer: 
This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested. 
 
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If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR (877) 511-2962 #culinaryÂ