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Culinary Manager Jobs in Oklahoma (NOW HIRING)

State of Oklahoma

Culinary Manager

Norman, OK · On-site

$65K/yr

Job Posting Title Culinary Manager Agency 650 DEPARTMENT OF VETERANS AFFAIRS Supervisory Organization Norman Veterans Center Job Posting End Date Refer to the date listed at the top of this posting ...

State of Oklahoma

Assistant Culinary Manager

Norman, OK · On-site

$40K/yr

Job Posting Title Assistant Culinary Manager Agency 650 DEPARTMENT OF VETERANS AFFAIRS Supervisory Organization Norman Veterans Home Job Posting End Date Refer to the date listed at the top of this ...

Hhs

Culinary Supervisor

Luther, OK · On-site

$17.50/hr

... and management as needed to help the department operate efficiently Qualifications * Must be at ... culinary operations, restaurants, supervisor, dietary department, foodservice, hourly manager ...

PF Changs

Assistant Executive Chef

Norman, OK

$23.08 - $30.07/hr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

P.F. Chang's

Assistant Executive Chef

Norman, OK · On-site

$66K - $86K/yr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

PF Changs

Assistant Executive Chef

Norman, OK

$66K - $86K/yr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

Tulsa Tech

Part-time Instructor, Culinary

Owasso, OK · On-site

$35/hr

Management and supervisory experience is required. * Provide hands-on instruction in a classroom/kitchen setting to adult students covering introductory culinary arts topics. * Must hold or be ...

Maury County Public Schools

Culinary Specialist

Jay, OK · On-site

$56K - $65K/yr

... service management/supervisory role.Or: · Associate's degree and 8 years minimum job-related ... The job of the School Nutrition Culinary Specialist was established for the purpose of assisting ...

Hhs

Culinary Supervisor

Ada, OK

$17/hr

... and management as needed to help the department operate efficiently Qualifications * Must be at ... culinary operations, restaurants, supervisor, dietary department, foodservice, hourly manager ...

HHS LLC

Culinary Supervisor

Ada, OK · On-site

$17/hr

... and management as needed to help the department operate efficiently Qualifications * Must be at ... culinary operations, restaurants, supervisor, dietary department, foodservice, hourly manager ...

Hhs

Culinary Director

Durant, OK · On-site

We're looking for a friendly, compassionate leader to join our culinary team! Support the healing ... Manage the food service department to provide excellent service and quality * Communicate with ...

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Culinary Manager information

See Oklahoma salary details

$29.5K

$52.2K

$72.9K

How much do culinary manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for culinary manager in Oklahoma is $52,175.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,600.00 and $60,000.00 per year, depending on experience, location, and employer.

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.

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 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.

More about Culinary Manager jobs

What are the most commonly searched types of Culinary jobs in Oklahoma?

The most popular types of Culinary jobs in Oklahoma are:

What cities in Oklahoma are hiring for Culinary Manager jobs?

Cities in Oklahoma with the most Culinary Manager job openings:

Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Oklahoma as of August 2026, with employment types broken down into 89% Full Time, 10% Part Time, and 1% Contract. Highlights an 79% Physical, 2% Hybrid, and 19% Remote job distribution, with an average salary of $52,175 per year, or $25.1 per hour.

Culinary Manager

State of Oklahoma

Norman, OK • On-site

$65K/yr

Full-time

Posted 8 days ago

Key responsibilities

  • Oversee all aspects of food service operations within the veteran nursing home, ensuring quality and compliance.

  • Implement quality control checks for taste, temperature, presentation, and dining environment to meet high standards.

  • Coordinate with facility staff to ensure a seamless, veteran-centered dining experience and address any dietary or service concerns.

Job description

Job Posting Title
Culinary Manager
Agency
650 DEPARTMENT OF VETERANS AFFAIRS
Supervisory Organization
Norman Veterans Center
Job Posting End Date
Refer to the date listed at the top of this posting, if available. Continuous if date is blank.
Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.
Estimated Appointment End Date (Continuous if Blank)
Full/Part-Time
Full time
Job Type
Regular
Compensation
Job Description
Culinary Manager
This position is for a Culinary Manager for the Norman Veterans Home.
Norman Veterans Home
1776 E. Robinson Street
Norman, OK 73071
Annual Salary: $65,000.00
Position Summary
The Culinary Manager oversees all aspects of food service operations within the veteran nursing home. This role is the "Executive Chef" and "Director of Hospitality" combined, providing our veterans with a dining experience that moves beyond "institutional feeding." The Culinary Manager is the face of the culinary department, owning the quality of every plate, the cleanliness of every dining space, and the professional coordination with facility staff to ensure a seamless, veteran-centered operation.
Required Qualifications & Certifications
  • Professional Credentialing: Must hold a current Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential.
  • State of Oklahoma Requirements: Must meet "Qualified Dietary Manager" standards per OAC 310:675-9-1.
  • Food Safety: Current ServSafe® Food Protection Manager certification.
  • Experience: Minimum of 3 years of management experience. Healthcare/LTC experience is preferred, but high-volume, fast-paced restaurant management experience is highly valued for its focus on speed, presentation, and service standards.
  • Communication Skills: Demonstrated ability to lead high-level coordination between departments (Nursing, Administration, Facilities) and serve as a professional representative to veterans and their families. Candidates must possess sufficient proficiency in the English Language to perform the essential functions of the position.

Essential Duties & Responsibilities
1. Quality Control & Veteran Experience (Product Ownership)
  • The "Final Check": Own the end product. Implement rigorous quality control checks for taste, temperature, and presentation. No tray or plate reaches a veteran without meeting the "5-star" visual and culinary standard.
  • Veteran-Facing Leadership: Regularly enter the dining areas during service to solicit feedback from veterans. Own the "Point-of-Service" experience, ensuring hospitality is as important as nutrition.
  • Therapeutic Excellence: Ensure texture-modified diets (IDDSI) and therapeutic restrictions are executed with the same culinary care as regular meals.

2. Cafeteria & Dining Environment Ownership
  • Ambience & Amenities: Take full ownership of the cafeteria and dining room environments. Ensure these spaces are inviting, well-organized, and stocked with appropriate amenities.
  • White-Glove Cleanliness: Oversee the cleaning schedules for not just the kitchen, but all veteran-facing dining areas. Ensure floors, tables, and service stations are pristine at all times.

3. Strategic Communication & Coordination
  • Departmental Face: Serve as the primary liaison between Dietary and the rest of the facility (Nursing, Logistics, and Administration).
  • Team Coordination: Lead daily/weekly "huddles" to ensure nursing staff and dietary aides are perfectly aligned at mealtimes, resident changes, and special events.
  • Problem Resolution: Act as the first point of contact for staff or family concerns regarding dietary services, resolving issues with a hospitality-first mindset.

4. Survey Readiness & Regulatory Mastery
  • Regulatory Lead: Maintain 100% compliance with OSDH, CMS, and USDVA standards. Lead the department to successful "deficiency-free" results in yearly surveys.
  • Safety Oversight: Monitor all sanitation logs, equipment maintenance, and food safety protocols (HACCP) daily.
  • The "14-Hour Rule": Strictly manage meal timing so no more than 14 hours pass between the evening meal and breakfast.

5. Operational Leadership
  • Staff Development: Train staff in both technical culinary skills and restaurant-style service techniques.
  • Inventory & Budget: Manage procurement of high-quality ingredients while adhering to budgetary constraints; ensure strict FIFO (First-In, First-Out) rotation.
  • Performs other related duties as assigned consistent with the responsibilities of the position and agency operations.

Selection Process: "The Kitchen Audition"
We hire leaders who lead from the front.
Stage 1: Initial interview regarding management philosophy, communication style, and regulatory expertise.
Stage 2 (The Demonstration): Candidates will be invited to a paid on-site audition. You will be expected to demonstrate culinary proficiency (knife skills/flavor profiling), direct a team during a live meal service, and perform a quality-control walkthrough of the dining facility.
Required Standards Summary
Education: ANFP-approved Dietary Manager course-CMS §483.60
Certification: Active CDM, CFPP credential -OAC 310:675
Safety: Current ServSafe Food Protection Manager-Oklahoma Health Code
Experience: Quality Control & Facility Coordination-Facility Standard
Surveys: Pass Yearly USDVA / OSDH Survey-38 CFR Part 51
Physical Requirements
  • Endurance: Ability to stand/walk for extended periods (8+ hours) in a high-energy environment.
  • Strength: Ability to lift, push, and pull up to 50 lbs.
  • Agility: Comfort working in varying temperatures (walk-in freezers to hot kitchen lines).

Special Requirements
Some agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S. § 427.8.
Equal Opportunity Employment
The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.
Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.
If you are needing any extra assistance or have any questions relating to a job you have applied for, please click the link below and find the agency for which you applied for additional information:
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