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Culinary Manager Jobs in Delaware (NOW HIRING)

Owens Community College

Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts The Culinary Arts Lab Assistant ... Demonstrated organizational, time-management and problem-solving skills. Effective interpersonal ...

Owens Community College

Applicant Pool for Adjunct Faculty, Culinary Arts and Hospitality Management Knowledge, Skills & Abilities: * The instructor must be knowledgeable and current in the discipline. Maintains competency ...

ResourceOne

Be Seen First

Restaurant General Manager and Sous Chefs

Wilmington, DE · On-site

$70K - $85K/yr

Plan menus in collaboration with culinary and management teams * Foster excellent vendor relations ... and manage procurement processes * Resolve conflicts and enhance team communication and performance ...

Popeyes

Assistant Manager

DE · On-site

$16 - $18/hr

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability ... Popeyes ® culinary heritage is built upon the rich Cajun and creole flavor profiles that are ...

Popeyes

Assistant Manager

Camden, DE

$16 - $18/hr

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability ... Popeyes culinary heritage is built upon the rich Cajun and creole flavor profiles that are ...

Popeyes

Restaurant Manager

DE · On-site

$17 - $20/hr

The Restaurant General Manager is the executive leader of the restaurant focused on profitability ... Popeyes ® culinary heritage is built upon the rich Cajun and creole flavor profiles that are ...

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Showing results 21-40

All JobsCulinary JobsCulinary Manager JobsCulinary Manager Jobs in Delaware

Culinary Manager information

See Delaware salary details

$32K

$56.6K

$79.1K

How much do culinary manager jobs pay per year?

As of Aug 8, 2026, the average yearly pay for culinary manager in Delaware is $56,556.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $65,100.00 per year, depending on experience, location, and employer.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

What are the key skills and qualifications needed to thrive as a culinary manager, and why are they important?

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

More about Culinary Manager jobs
What are the most commonly searched types of Culinary jobs in Delaware? The most popular types of Culinary jobs in Delaware are:
What cities in Delaware are hiring for Culinary Manager jobs? Cities in Delaware with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Delaware as of July 2026, with employment types broken down into 86% Full Time, 12% Part Time, and 2% Contract. Highlights an 84% Physical, 2% Hybrid, and 14% Remote job distribution, with an average salary of $56,556 per year, or $27.2 per hour.

Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts

Owens Community College

On-site

Part-time

Re-posted 29 days ago

Owens Community College rating

6.9

Company rating: 6.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

458th of 616 rated colleges and universities

Job description

Advertised Position Title:
Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts
Job Description:

The Culinary Arts Lab Assistant reinforces laboratory course content as presented by the Chef Instructor. Primary duties include opening and closing of the lab; supervising student activities; assuring food safety and sanitation; organization of the lab; documentation; lab set-ups; inventory and purchasing; other duties as assigned.

Knowledge, Skills & Abilities:

  • Knowledge of food safety and sanitation guidelines and requirements. Working knowledge of basic cooking methods, techniques and ingredients used for large volume production. Must be familiar with purchasing inventory, and storage procedures (FIFO) for food and related supplies. Must have knowledge of Microsoft Office.

  • Must be able to effectively operate large quantity food preparation equipment. Must be proficient in food preparation techniques for both small and large quantities. Demonstrated organizational, time-management and problem-solving skills. Effective interpersonal and communication skills.

  • Must have the following abilities: Maintain safe and sanitary conditions in laboratories and storage areas, including equipment, food and supplies. Communicate via the Internet. Exercise sound judgment and follow instructions. Operate a personal computer with related applications. Work collaboratively in a team environment; work efficiently and adhere to deadlines. Read and understand the shopping list. Work independently and as part of a team.

Essential Functions:

  • Purchases and/or receives all consumables and supplies for the Culinary Lab. Assist in the maintenance and logging of financial records for the Culinary Lab.

  • Stores supplies and food items required for all laboratories. Ensures proper rotation of supplies and consumables. Takes daily inventory of supplies and consumables necessary for lab experiences. Assures that products are stored appropriately and are labeled and dated. Takes physical inventory of all supplies, service ware and equipment at the beginning and end of each semester.

  • Completes opening and closing laboratory safety and sanitation checklist. Checks and documents temperatures on refrigerators, freezer and dishmachine.

  • Works with students under the direction supervision of the instructor to ensure successful laboratory experiences. Aid students withHACCPprocedures including proper safety and sanitation standards, including monitoring of food temperatures.

  • Meets with Culinary Instructors on a regular basis to plan and coordinate laboratory experiences.

  • Reports emergency safety and medical incidents to Owens Community College Safety and Security or other appropriate organizations based on Safety and Security Training.

Other Characteristics:

  • Careful attention to detail. Good judgment with the ability to make timely and sound decisions. Understanding of and commitment to Mission, Vision and Values of Owens Community College.

Minimum Education/Experience:

  • High School Diploma or equivalent (G.E.D.)

  • Valid ServSafe Manager Certificate or otherODHapproved food safety and sanitation training certificate. Minimum of 2 years professional food production experience. Knowledge of professional dining operations. Associate Degree in Culinary Arts or Hospitality Management preferred.

Union Position:
Job Classification:
Faculty
Duty Days:
Work Schedule:
Grant Funded Position:
FLSA Status:
United States of America (Non-Exempt)
Pay Basis:
Hourly, Period Activity Pay
Hiring Range:
-
Retirement System:
STRS - STRS (Retirement System Classification)

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