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Culinary Program Manager Jobs in Colorado (NOW HIRING)

CSC Generation

Culinary Lead (Sur La Table)

Centennial, CO · On-site

$17.75 - $22.75/hr

This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, a company-wide standard for excellence in service, and helps build and manage a high-performing ...

Urban Egg

Culinary Manager

Denver, CO · On-site

Description Culinary Manager Urban Egg is an elevated breakfast experience (and yes-brunch and ... We have a generous PTO policy, an Employee Assistance Program for your mental, emotional, and ...

Warwick Hotel

Culinary Cooks

Denver, CO · On-site

Culinary certification or formal training from an accredited culinary program. * Experience with ... Manage all aspects of the food production for all outlets and banquets, including food preparation ...

Compass Group

Culinary Manager

Grand Junction, CO · On-site

$70K - $80K/yr

Maintains high standards for all implemented Food Programs, workplace safety and food safety ... At least one year of culinary management experience * ServSafe Certification * Working knowledge of ...

Compass Group

Culinary Manager

Grand Junction, CO · On-site

$70K - $80K/yr

Maintains high standards for all implemented Food Programs, workplace safety and food safety ... At least one year of culinary management experience * ServSafe Certification * Working knowledge of ...

Morrison Living

Culinary Manager

Grand Junction, CO · On-site

$70K - $80K/yr

Maintains high standards for all implemented Food Programs, workplace safety and food safety ... At least one year of culinary management experience * ServSafe Certification * Working knowledge of ...

Compass Group

Culinary Manager

Grand Junction, CO

$70K - $80K/yr

Maintains high standards for all implemented Food Programs, workplace safety and food safety ... At least one year of culinary management experience * ServSafe Certification * Working knowledge of ...

Canyon Spirit

Executive Chef (USA Operations)

Denver, CO · On-site

$74K - $102K/yr

Key Accountabilities Culinary Program Leadership & Ownership * Lead and continuously evolve the ... Experience managing budgets, costs, and operational performance through others * Experience in ...

Rocky Mountaineer

Executive Chef (USA Operations)

Denver, CO · On-site

$74K - $102K/yr

Key Accountabilities Culinary Program Leadership & Ownership * Lead and continuously evolve the ... Experience managing budgets, costs, and operational performance through others * Experience in ...

Commonwealth Hotels

Culinary Supervisor

Denver, CO · On-site

$23 - $24/hr

Employee Assistance Program, jury duty leave, bereavement leave, and more Key Responsibilities for ... Oversee food pulling from the walk-in box for daily production, manage leftovers, and minimize food ...

Commonwealth Hotels

Culinary Supervisor

Denver, CO · On-site

$23 - $24/hr

Employee Assistance Program, jury duty leave, bereavement leave, and more Key Responsibilities for ... Oversee food pulling from the walk-in box for daily production, manage leftovers, and minimize food ...

Sodexo

Culinary Supervisor

Golden, CO · On-site

$24 - $25.50/hr

ServSafe Manager or equivalent certification required where applicable. Link to full What We Offer ... programs, and more. In addition to Sodexo's standard, some locations may offer additional site ...

New

Sodexo

Culinary Supervisor

Denver, CO · On-site

$28 - $30/hr

ServSafe Manager or equivalent certification required where applicable. Link to full What We Offer ... programs, and more. In addition to Sodexo's standard, some locations may offer additional site ...

Ute Mountain Casino Hotel

Kuchu's Baker

Towaoc, CO · On-site

$11.75 - $15.25/hr

... 20% We're elevating our culinary program--and that includes our bakery. * Are you precise ... Manage prep, proofing, baking, and finishing processes to ensure timely and accurate output for ...

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Culinary Program Manager information

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 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.

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 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 popular job titles related to Culinary Program Manager jobs in Colorado?

For Culinary Program Manager jobs in Colorado, the most frequently searched job titles are:

What job categories do people searching Culinary Program Manager jobs in Colorado look for?

The top searched job categories for Culinary Program Manager jobs in Colorado are:

What cities in Colorado are hiring for Culinary Program Manager jobs?

Cities in Colorado with the most Culinary Program Manager job openings:

Culinary Program Manager jobs near you

Vocational Trainee -- Culinary Experience Program

WellPower - Vocational Trainee Work Experience

Denver, CO • On-site

$19.29/hr

Full-time

Re-posted 3 days ago

Job description

Vocational Trainee -Culinary Program
STARTING SALARY: $19.29/hr
Learning Objectives & Competencies to be Gained
    • Culinary Skills: Basic and technical culinary skills in a commercial kitchen that serves breakfast, lunch, and dinner. Management of various tasks in a commercial food production kitchen. Interpret weights and measurements and execute standard recipe conversions. Knowledge and training in back-of-the-house (kitchen), front-of-the-house (dining), and serving meals.
      Next Chapter Culinary Training Program
      The culinary training program is dedicated to teaching skills that will aid in obtaining and retaining a paid position of regular employment outside of MHCD.
      Upon successful completion of the program you will have gained an understanding of how to work in a professional work environment using the medium of culinary arts. Specific learning objectives and skills include, but are not limited to:
      • Time Management & Organization: While preparing for service an individual will need to work efficiently and be aware of the bigger picture while getting tasks done.

      • Communication & Problem Solving: Communicating with teammates and supervisors to accomplish what needs to be done is necessary, especially when a problem arises.

      • Coping Mechanisms & Confidence: Stressful environments will give the ability to work on self-awareness and grow confidence in handling the self with future stressful encounters.

      • Cleanliness & Attention to detail: The importance of safety and sanitation within the kitchen and the self is highlighted through the practice of looking past what we can only see, as we encourage the individual to be proactive and thorough.

      • Creativity & Decision Making: With food we can explore different avenues of pairing and seeing what works. In understanding what is possible we can make better decisions toward things we think are impossible.

      • Accountability & Teamwork: We encourage the individual to think about the community and who they are within it. We explore the positive effects of the application of the self to the mutual prosperity of the whole.

    ServSafe
    All ServeSafe materials will be provided by a culinary supervisor. The class will be held weekly, unless otherwise notified. ServSafe is meant to teach the individual about the safety and sanitation of the kitchen, as well as discipline, attention to detail, and accountability. It is the goal of the culinary program to have the individual obtain their ServSafe Food Handlers' certificate at minimum. The individual will have the opportunity to learn the ServSafe Managerial material and the culinary program will assist in the financial portion of the assessment.
    Monthly Evaluation
    Monthly evaluations are initiated by the student or it could be scheduled by a supervisor, if necessary. These evaluations will have the student demonstrate the knowledge that the individual has gained and their current progress within the program.
    Attendance/Tardiness
    Students are expected to call in at least 2 hours before their shift to inform of absence/tardiness. If there is an emergency, it is the responsibility of the individual to leave a voicemail or related message the day of the absence/tardiness. Three no call no shows will result in a mandatory meeting and/or subsequent termination, at the discretion of the supervisor(s).
    Schedule Requests
    Any and all schedule requests must be made by filling out a schedule request form, available in the culinary supervisor office, at least one week in advance. It will be approved or denied at the supervisor's discretion.
    Participation
    Participation is necessary to the growth of the individual. The culinary supervisors encourage the individual to not fear mistakes, so that we may offer modifications to improve performance. Situations will arise and, in these cases, we will offer alternatives to cope with the occurrences by setting goals to counter the occurrence. The practice of behavioral skills and situational awareness will better prepare the individual for a paid position of regular employment outside of MHCD. If the individual is not in the program to learn, better themselves, and practice mutual prosperity, the individual's participation in the culinary program will be questioned, and possibly, terminated.
  2. Qualifications: Must be enrolled in Wellpower services.

Timeline to Complete program
  • Individual will be introduced to an Employment Specialist 3 months before scheduled vocational employment completion

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