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Culinary Librarian Jobs (NOW HIRING)

Gourmet Caterers, Inc.

Be Seen First

Junior Sous Chef

Boston, MA · On-site

$33 - $37/hr

The company manages food, drink events, and hospitality services at museums, libraries, performing ... The ideal candidate is passionate about culinary excellence and has a desire to grow their career ...

Gourmet Caterers, Inc.

Be Seen First

Sous Chef

Boston, MA · On-site

$84K - $92K/yr

The company manages food, drink events, and hospitality services at museums, libraries, performing ... The ideal candidate is passionate about culinary excellence and brings a strong background in large ...

Focus on Renewal

Youth Services Coordinator

Mckeesrocks, PA

$18.50 - $24.50/hr

FOR Sto-Rox Library, McKees Rocks, PA About Focus On Renewal: The Focus On Renewal Sto-Rox ... Integrate STEAM, cultural arts, and life skills into programming (e.g., photography, culinary arts ...

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Culinary Librarian information

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$65.2K

$102.5K

How much do culinary librarian jobs pay per year?

As of Jun 9, 2026, the average yearly pay for culinary librarian in the United States is $65,193.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,500.00 and $75,000.00 per year, depending on experience, location, and employer.

What is a Culinary Librarian job?

A Culinary Librarian specializes in collecting, organizing, and curating culinary-related resources, such as cookbooks, historical food texts, recipes, and food science materials. They work in libraries, culinary schools, or research institutions to help chefs, students, and researchers access valuable food-related information. Their responsibilities may include cataloging culinary collections, conducting research on food history and trends, and preserving rare culinary texts. Some Culinary Librarians also develop programs, exhibitions, or digital archives focused on gastronomy. Their expertise bridges the gap between culinary arts and academic research.

What are some unique challenges a Culinary Librarian might encounter in their daily work?

Culinary Librarians often face the challenge of preserving rare or fragile culinary texts and artifacts while making them accessible to researchers and the general public. They may also need to track evolving food trends and expanding digital resources, ensuring their collections remain relevant and comprehensive. Balancing the needs of chefs, students, historians, and casual enthusiasts can add complexity to reference and outreach services. Additionally, collaborating with culinary program staff or hosting specialty events and exhibits requires creativity and adaptability, making this a dynamic and rewarding role for those passionate about both food and information management.

What are the key skills and qualifications needed to thrive in the Culinary Librarian position, and why are they important?

To thrive as a Culinary Librarian, you need expertise in library science, a strong knowledge of culinary history and resources, and at least a master's degree in library or information science. Familiarity with digital cataloging systems, archival procedures, and specialized culinary databases is often required. Strong research, communication, and organizational skills, along with a passion for food literature and service orientation, are highly valued in this field. These competencies are essential to effectively curate, preserve, and provide access to culinary materials for researchers, chefs, and the wider community.

More about Culinary Librarian jobs
What are the most commonly searched types of Culinary Librarian jobs? The most popular types of Culinary Librarian jobs are:
What states have the most Culinary Librarian jobs? States with the most job openings for Culinary Librarian jobs include:
What job categories do people searching Culinary Librarian jobs look for? The top searched job categories for Culinary Librarian jobs are:
Culinary Librarian jobs near you
Infographic showing various Culinary Librarian job openings in the United States as of May 2026, with employment types broken down into 74% Full Time, and 26% Part Time. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $65,193 per year, or $31.3 per hour.

The Laurel Hotel and Spa - Operations Manager

Rane Culinary Science Center

Auburn, AL • On-site

Full-time

Posted 2 days ago

Job description

Job Summary:
The Operations Manager will directly oversee and organize the day-to-day operations of The Rooftop Lounge and Pool, The Library, and Front Office operations to ensure world-class education & service, food & beverage offerings, and to maximize profits and guest satisfaction.
Supervisory Responsibilities:
  • Train and develop all team members on the execution of Forbes 5 Star standards as well as proper menu and service knowledge.
  • Ensures all Responsible Vendor training is completed by all team members prior to serving guests.
  • Keeping constant communication with the General Manager and all team members who directly report to you.
  • Ensure that the team maintains a positive attitude and complies with all grooming standards daily.

Duties & Responsibilities:
  • Oversee and perform as needed all duties of the Guest Experience Expert and the Rooftop Lounge & Pool team.
  • Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques involved in creating menus for the rooftop pool and bar, and Library.
  • Works closely with The Laurel Hotel & Spa Culinary team, Senior Food and Beverage leadership, and General Manager to develop seasonal menus and offerings.
  • Oversee scheduling for all rooftop bar & lounge service and Guest Experience Experts.
  • Works closely with the Event and Experience Manager to coordinate, develop, and implement compelling experiences and engagement activities for the hotel and rooftop lounge space.
  • Partner with Talent, Learning & Culture on recruiting, training, professional development, and discipline of FOH team.
  • Establishes and maintains effective professional relationships with guests to ensure satisfaction and repeat business.
  • Assuming the duties and responsibilities of the Manager on Duty when assigned.
  • Adhere to AAA 5 Diamond and Forbes 5 Star standards.
  • Teach and maintain all IHP policies and standards for excellence.
  • Performs other related duties as assigned.

Required Skills & Abilities:
  • Excellent written and verbal communication skills.
  • Excellent organizational skills and attention to detail.
  • Ability to program and troubleshoot Hotel PMS, restaurant POS and other computer systems.
  • Knowledge of basic mathematical calculations to calculate food and/or beverage costing and menu pricing.
  • Ability to navigate point of sales systems and property management systems with ease.
  • Proficient in Microsoft Office Suite or similar software.

Education & Experience:
  • Bachelor's degree in hospitality or other related field is preferred.
  • 2 or more years of experience in the hospitality industry with at least 6 months having been in a supervisory role.

Physical Requirements:
  • Prolonged periods of walking, standing, and sitting.
  • Must be able to lift up to 35 pounds at times.

An Equal Opportunity Employer
We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

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