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Culinary Program Manager Jobs (NOW HIRING)

Remington College

Culinary Program Chair

Dallas, TX · On-site

$65K/yr

If you're a self-motivated, experienced management professional in the culinary industry with a ... Assists in organizing Program Advisory Committee (PAC) meetings in his or her department and ...

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CSC Generation

Integrated Marketing Manager, Culinary

OR · Remote

$110K - $115K/yr

Sur La Table's Culinary program is one of the brand's most powerful differentiators -- a live, tactile expression of what the brand stands for. As Integrated Marketing Manager, Culinary , you will ...

Little Saint

Culinary Manager

Healdsburg, CA

$100K - $125K/yr

As the operational leader for the culinary division, you will directly supervise the Restaurant Head Chef, Kitchen Operations Manager, Pastry Program Manager, and Event Chef. You will ensure ...

Tulsa Tech

Part-time Instructor, Culinary

Owasso, OK · On-site

$35/hr

... management and supervisory experience required. $35 per hour - Graduate of a culinary program ... Benefits: N/A Closing Date: For maximum consideration, receipt of application material is March 10. ...

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How much do culinary program manager jobs pay per year?

As of Aug 7, 2026, the average yearly pay for culinary program manager in the United States is $86,159.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $136,000.00 per year, depending on experience, location, and employer.

What are some common challenges faced by culinary program managers, and how can they be addressed?

Culinary Program Managers often encounter challenges such as balancing budget constraints with the desire to deliver high-quality, innovative culinary experiences. They must also coordinate schedules and resources across multiple teams, including chefs, vendors, and event staff. Effective communication, strong organizational skills, and flexibility are key to successfully navigating these challenges. Building strong vendor relationships and staying current with culinary trends can further enhance program quality while keeping costs in check.

What is a culinary program manager?

Culinary Program Managers are professionals responsible for overseeing and coordinating culinary programs, often within educational institutions, corporations, or hospitality organizations. They manage curriculum development, training, budgeting, and events related to culinary arts. Their role includes collaborating with chefs, instructors, and vendors to ensure high-quality food education and experiences. Culinary Program Managers also monitor program effectiveness and implement improvements to meet organizational goals.

What is the difference between Culinary Program Manager vs Culinary Instructor?

AspectCulinary Program ManagerCulinary Instructor
CredentialsRelevant culinary certifications, management experienceCooking certifications, teaching credentials
Work EnvironmentEducational institutions, culinary schools, corporate trainingClassrooms, culinary schools, training centers
Employer & Industry UsageEducational institutions, culinary programs, hospitality industryCooking schools, vocational institutes, culinary colleges
Search & Comparison IntentManaging culinary programs, curriculum development, overseeing operationsTeaching culinary skills, lesson planning, student assessment

The Culinary Program Manager focuses on overseeing culinary programs, managing staff, and ensuring program success, while the Culinary Instructor primarily teaches cooking skills and curriculum to students. Both roles require culinary knowledge, but differ in responsibilities and work settings.

What are the key skills and qualifications needed to thrive as a culinary program manager?

To thrive as a Culinary Program Manager, you need a solid background in culinary arts, experience in kitchen operations, and a degree in culinary management or a related field. Familiarity with menu planning software, inventory management systems, and relevant food safety certifications like ServSafe is typically required. Strong leadership, organizational, and communication skills are essential for managing teams and coordinating multiple culinary projects. These competencies ensure programs run efficiently, food quality and safety standards are met, and team performance is optimized.
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What cities are hiring for Culinary Program Manager jobs? Cities with the most Culinary Program Manager job openings:
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What job categories do people searching Culinary Program Manager jobs look for? The top searched job categories for Culinary Program Manager jobs are:
Culinary Program Manager jobs near you
Infographic showing various Culinary Program Manager job openings in the United States as of July 2026, with employment types broken down into 81% Full Time, 18% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $86,159 per year, or $41.4 per hour.

Culinary Program Manager

Boys & Girls Clubs of Boston Metro Area (BGCBMA)

Dorchester, MA • On-site

Full-time

Re-posted 22 hours ago

Job description

ABOUT BOYS & GIRLS CLUBS OF BOSTON
Since 1893, Boys & Girls Clubs of Boston have played an essential role in opening doors and creating opportunities for young people across this city. For every youth in Boston and Chelsea, Boys & Girls Clubs of Boston are a life-changing force for opportunity and empowerment that enables future talent to reach their full individual potential as productive citizens and leaders, inspired to make a difference in the Greater Boston community. By reaching 22 of 23 communities throughout Boston and Chelsea, no other youth serving organization engages more young people and families. Learn more at www.bgcb.org and join us in transforming our members, our communities, our city!
POSITION OVERVIEW
The Culinary Program Manager (CM) is responsible for overseeing the Club's food programs, including operations of the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP). The individual in this role will also be responsible for catering for various Club events as well as menu development, inventory management, cost oversight, and related ordering. The Boys & Girls Clubs of Boston counts health promotion among its top priorities, requiring the CM to prioritize fresh, healthy, kid-friendly food, while remaining within the standard reimbursement rate. Dinner and an after-school snack are served daily during the school year; breakfast and lunch are served during summer. This position reports to the Executive and Development Assistant and has a dotted reporting line to the Director of Healthy Lifestyles.
ESSENTIAL DUTIES and RESPONSIBILITIES
Program Operations and Compliance
  • Oversees the operations of the CACFP and SFSP at the Club.
  • Prepares and serves approximately 225-250 meals daily during the school year (more in the summer) for 6-18-year-old Club members in compliance with USDA, the Department of Elementary and Secondary Education (DESE), and the local board of health regulations.
  • Manages kitchen operations, including inventory rotation, proper storage of food and cleaning supplies, waste reduction, and adherence to all safety and sanitation standards.
  • Ensures the timely and safe preparation and service of all meals and snacks, and maintains kitchen equipment, storage areas, and food preparation spaces are in clean and working order.
  • Ensures all meals meet BGCB nutrition standards:
    • Serves a variety of fruits and vegetables with different preparations.
    • Prioritizes whole grains over refined/enriched grains.
    • Chooses products low in sodium, fat, and sugar.
    • Opts for fresh, whole food ingredients over processed foods when possible.
    • Serves reduced-fat dairy whenever feasible.
    • Avoids pork and shellfish at all times.
  • Provides alternative meal and snack options for vegetarians, vegans, religious accommodations, and other dietary restrictions (e.g., lactose intolerance, gluten-free, or food allergies) and ensures precautionary measures are taken in the cafeteria and during food prep to avoid cross-contact of allergens.
  • Maintains up-to-date records, including daily and monthly reporting for the Department of Elementary and Secondary Education, temperature logs, order records, inventories, and production records.

Vendor Management and Inventory
  • Maintains relationships with vendors, including SYSCO, Costa, Rosa Dairy, Thurston, and BJs.
  • Places weekly culinary/food supply orders.

Management, Team Leadership and Club Education/Engagement
  • Supervises and evaluates the Kitchen Assistant.
  • Creates opportunities to incorporate cooking and nutrition education throughout the Club experience.
  • Provides learning and leadership opportunities for Teen Associates.

Meetings, Audits, and Evaluations
  • Participates in various meetings, including staff meetings and Culinary Department team meetings.
  • Participates in site monitoring visits and site audits several times annually.
  • Participates in various evaluation efforts throughout each program year.
  • Participates in media opportunities as requested.

Additional Responsibilities
  • Other duties as assigned by the supervisor.

GENERAL BGCB EXPECTATIONS
  • Healthy Behavior Modeling - Teaching youth/teens the importance of living an active, healthy lifestyle is a BGCB priority. As a result, all staff is expected to model healthy behavior while working with our members.
  • Inclusive Environment - BGCB values creating child-friendly environments, where youth/teens of all abilities can be successful and participate. BGCB expects employees to embrace its focus on inclusion of all members, regardless of disability or developmental challenge.
  • Continuous Learning - Building the capacity of staff is central to BGCB. The organization encourages and requires that all staff participates in annual professional development opportunities that continue to cultivate their skills in the youth development field.
  • Safe Spaces - Every staff member shares the responsibility for ensuring BGCB is, and remains, an environment free of sexual, physical, or emotional abuse.
QUALIFICATIONS
Required
  • High School diploma or GED, at least 1-3 years' experience in a similar role or setting, and 1-2 years of supervisory experience
  • Experience supervising staff or providing leadership opportunities for team members.
  • ServSafe certified or willingness to obtain upon hiring
  • CPR/First Aid certified or willingness to obtain upon hiring.
  • Knowledge of allergen precautions and providing accommodations for dietary restrictions (e.g., vegetarian, gluten-free, or religious preferences).
  • Organized, reliable and demonstrated knowledge of kitchen operations, ordering/inventory management and food preparation.
  • Experience with maintaining detailed records and reporting, including inventory, temperature logs, and production records.
  • Experience managing vendor relationships and placing food supply orders.
  • Passion and enthusiasm for fresh, healthy food, health promotion and culinary education with youth.
  • Strong communication skills and a willingness to work as a part of a team.
  • Experience and desire to work with children.
  • Flexibility to work Club hours especially as seasons and service needs change (afternoon/evening during the school year and morning/early afternoon during the summer).

Preferred
  • Culinary certification/degree
  • Experience preparing food for federal meal programs such as CACFP, SFSP, or NSLP
  • Valid driver's license
TRAVEL
Travel between sites and to activities as needed
START DATE
August 3rd (desired start date yet position open until filled)
LOCATION
Dorchester, MA (Berkshire Partners Blue Hill Club)
SALARY & BENEFITS
Salary - $61,916.40/year - $64,737.40/year - commensurate with experience; along with competitive benefits and a great work environment
TO APPLY
Please complete an online application at https://www.bgcb.org/aboutu/careers/. Both a cover letter and resume are required to complete your application. Applications without a cover letter may not be considered. Candidates will be reviewed on an on-going basis. Please upload/attach your resume to your applicant profile as well as your cover letter.
Boys and Girls Clubs of Boston is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, religion or creed, gender, gender identity, gender expression, sexual orientation, sexual and reproductive health choices, marital status, age, pregnancy, veteran status, disability or any other legally protected status recognized by federal, state or local law with respect to employment opportunities. Please visit our website at https://www.bgcb.org
Consistent with the Americans with Disabilities Act, applicants may request accommodations needed to participate in the application process.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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