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Culinary Manager Jobs in Spring, TX (NOW HIRING)

Heritage of Woodlands

Culinary Manager

Spring, TX · On-site

The Culinary Manager supervises and trains food service staff and coordinates food service activities of assisted living community. Ensures safe and efficient food service by performing the following ...

Heritage of Woodlands

Culinary Manager

Spring, TX · On-site

The Culinary Manager supervises and trains food service staff and coordinates food service activities of assisted living community. Ensures safe and efficient food service by performing the following ...

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

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

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 ...

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 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 · On-site

$25/hr

Culinary Project Manager Department: Culinary Employment Type: Temporary Location: Katy, TX Compensation: $25.00 / hour Description Job Summary We are seeking an experienced Culinary Project Manager ...

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 ...

Cotton Holdings

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 ...

Topgolf

Culinary Supervisor

Houston, TX

Strong leadership and team management skills. * Excellent knowledge of food safety and sanitation practices. * Ability to work in a fast-paced kitchen environment and adapt to changing demands.

Topgolf

Culinary Supervisor

Houston, TX · On-site

Strong leadership and team management skills. * Excellent knowledge of food safety and sanitation practices. * Ability to work in a fast-paced kitchen environment and adapt to changing demands.

Hillstone Restaurant Group

Kitchen Manager

Houston, TX · On-site

Company Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest ...

HOUSTONIAN

Culinary Supervisor, Full-Time

Houston, TX · On-site

Strong working knowledge of all cooking techniques, butchering, sauces, vinaigrettes and garde manager. * Strong working knowledge of elevated standards of sanitation. * Knowledge of operating all ...

Hudson House River Oaks

Prep Cook

Houston, TX

$13 - $16.50/hr

Support the Culinary Manager, Assistant Culinary Manager, and all kitchen team members with daily tasks to ensure readiness for service * Maintain all kitchen prep standards and all aspects of the ...

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All JobsCulinary Manager JobsCulinary Manager Jobs in Spring, TX

Culinary Manager information

See Spring, TX salary details

$28.5K

$50.3K

$70.3K

How much do culinary manager jobs pay per year?

As of Jul 5, 2026, the average yearly pay for culinary manager in Spring, TX is $50,285.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,200.00 and $57,800.00 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 is the highest paying job in culinary?

The highest paying roles in the culinary field typically include executive chefs, culinary directors, and food service directors, especially in large hotel chains or luxury restaurants. These positions often require extensive experience, leadership skills, and advanced certifications, with salaries reaching six figures in some cases.

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's the difference between a chef and a kitchen manager?

A culinary manager oversees the entire kitchen operation, including staff management, budgeting, and ensuring food quality, while a chef typically focuses on food preparation, menu creation, and cooking. The culinary manager often has administrative responsibilities and may hold certifications like ServSafe, whereas chefs usually have culinary training and hands-on cooking skills.

How much do kitchen managers earn?

Kitchen managers, also known as culinary managers, typically earn a median annual salary of around $50,000 to $70,000, depending on experience, location, and the size of the establishment. They oversee kitchen operations, manage staff, and ensure food quality, often requiring certifications like ServSafe and strong leadership skills.

What does a culinary manager do?

A culinary manager oversees kitchen operations, including menu planning, food preparation, and staff management. They ensure food quality, safety standards, and efficient service, often requiring culinary skills and leadership abilities. They may also handle budgeting, inventory, and staff training.
More about Culinary Manager 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 cities near Spring, TX are hiring for Culinary Manager jobs? Cities near Spring, TX with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Spring, TX as of June 2026, with employment types broken down into 75% Full Time, 23% Part Time, and 2% Nights. Highlights an 100% Physical job distribution, with an average salary of $50,285 per year, or $24.2 per hour.

Culinary Manager

Heritage of Woodlands

Spring, TX • On-site

Full-time

Posted 6 days ago

Job description

SUMMARY: The Culinary Manager supervises and trains food service staff and coordinates food service activities of assisted living community. Ensures safe and efficient food service by performing the following duties personally or through subordinates.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Oversees all kitchen operations including: food and supply orders, food and equipment inventory, food production, batch food preparation and presentation, timely service of meals, portion control, and special dietary requirements.
  • Confers with residents' medical team, dietary card, and Healthcare Coordinator to ensure that meals conform to residents' diet restrictions and nutritional requirements as prescribed by physician.
  • Maintains clean and sanitized kitchen, equipment, and dining room. Ensures proper storage and food handling adheres to all regulations and guidelines. Assures proper food sanitation and infection control procedures are adhered to at all times.
  • Acts as primary contact with local health department. Maintains 100% rating for all health department and state inspections.
  • 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 excellent food presentation according to recipes and/or menu.
  • Examines food inventory and supplies to ensure quality and quantity meet established standards and specifications.
  • Engages residents in meaningful conversation and activities related to their individual interests.
  • Budgetary responsibilities include working within approved budget, reviewing financial and budget transactions and assisting with budget development and budgetary control.
  • Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems.
  • Participates in the Manager-On-Duty (MOD) rotation schedule on the weekend. Oversees operations of the entire community during the assigned MOD rotation, addresses complaints, and resolves problems in accordance with company policies and applicable laws.
  • Performs other duties as assigned.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.
  • Minimum two (2) years' experience in a related management role. Healthcare industry experience highly preferred.
  • Bachelor's degree from an accredited university; minimum of four (4) years' experience with batch cooking experience; or an equivalent combination of education and experience.
  • Valid Food Manager's Permit.
  • Ability to read and interpret documents such as dietary and nutritional requirements, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • Ability to read and interpret documents such as dietary and nutritional requirements, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
  • Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, and volume. Ability to apply concepts of basic algebra and geometry.

COMPETENCIES:
  • Ethics - Works with integrity; upholds organizational values.
  • Management - Includes staff in planning, decision making, and process improvement; makes self-available to staff; improves processes, products, and services; continually works to improve supervisory skills.
  • Dependability - Follows instructions, responds to management direction; results-oriented and committed to achieving objectives and tasks as required.
  • Teamwork and Collaboration - Exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; communicates effectively.
  • Professionalism - Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration; accepts responsibility for own actions.
  • Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness.
  • Business Acumen - Understands business implications of decisions; demonstrates knowledge of market and competition; aligns work with strategic goals and profitability.
  • Cost Consciousness - Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources.

PHYSICAL DEMANDS: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Required to stand and walk regularly, occasionally sit, lift and/or move up to 100 pounds.
  • The noise level in the work environment is usually moderate.

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