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Culinary Program Manager Jobs in Florida (NOW HIRING)

Happy Corner Hospitality Group

Culinary Director

Miami Beach, FL · On-site

$200K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality ... Partner with Operations and ownership on food cost management, purchasing strategy, and vendor ...

Motek Florida

Culinary Director

Miami Beach, FL

$160K - $200K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality ... Partner with Operations and ownership on food cost management, purchasing strategy, and vendor ...

Happy Corner Hospitality

Culinary Director

Miami Beach, FL · On-site

$160K - $200K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality ... Partner with Operations and ownership on food cost management, purchasing strategy, and vendor ...

CSC Generation

Culinary Lead (Sur La Table)

Naples, FL · On-site

$16.25 - $20.75/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Boca Raton, FL · On-site

$16.25 - $21/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Jacksonville, FL · On-site

$16 - $20.50/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Miami, FL · On-site

$16.50 - $21/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Miami, FL · On-site

$16.50 - $21/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Naples, FL · On-site

$16.25 - $20.75/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Boca Raton, FL · On-site

$16.25 - $21/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Melbourne, FL

$16 - $20.50/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 ...

CSC Generation

Culinary Lead (Sur La Table)

Melbourne, FL · On-site

$16 - $20.50/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 ...

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All JobsCulinary Program JobsCulinary Program Manager JobsCulinary Program Manager Jobs in Florida

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 Florida?

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

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

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

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

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

Culinary Program Manager jobs near you

Lead DSP - Culinary Program

Pine Castle, Inc.

Jacksonville, FL • On-site

$16.05 - $18.17/hr

Full-time

Re-posted 12 days ago

Job description

SUMMARY:
Supervises, directs, coordinates, trains, and assists in training and educational support service preparation for Pine Castle's Culinary Program participants.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
  • Lead provides support and sets an example to staff and monitors progress by utilizing pre-vocational training, counseling, skills acquisition and group educational experiences.
  • Lead provides support and sets an example to staff with Pathway Supervisor, Director, Case Managers, and other workshop staff in addressing complaints and resolving problems related to managing the Culinary program appropriately.
  • Lead provides support and sets an example to staff maintaining implementation of training to participants as identified in their individualized training plan.
  • Lead provides support and sets an example to staff to ensure quality and timeliness of recording data, progress notes, programmatic adjustments, and assessments on an on-going basis for the workshop.
  • Reviews and analyzes staff’s data collection sheets related to participant programs for the purpose of quality management and compliance to standards.
  • Lead provides support and sets an example to staff in making recommendations to appropriate parties on behalf of participants in obtaining services and equipment pertinent to the program's daily activities.
  • Lead provides support and sets an example to staff as required by program standards, policies and procedures including planning ahead for program vacancies.
  • Lead provides support and sets an example to staff to maintain cleanliness of workshop appearance.
  • Lead provides support and sets an example to staff to provide organized daily active treatment and to have a monthly active treatment calendar to be followed.
  • Lead provides support and sets an example to staff to complete daily attendance logs that are to be turned in on time.
SUPERVISORY RESPONSIBILITIES:
Carries out training responsibilities in accordance with the organization’s policies and procedures. Train program participants; plan, assign, and direct activities; appraise performance; follow behavioral guidelines for participants, addressing complaints and resolving problems. Responsibilities include training workshop staff, planning, assigning, directing work, and provide feedback on performance.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED). Experience working with people who have developmental, intellectual or physical disabilities in a leadership setting. Competition of required Direct Support Professional training. Experience working in culinary field highly preferred.

CERTIFICATES, LICENSES, REGISTRATIONS:

  • Valid FL Driver's License or valid FL ID; including proof of insurance as needed..
  • Within 90 days of employment, certification in first aid, CPR, HIV/Aids, infection control, and other subject areas must be attained and verified, as provided by Pine Castle, and must be maintained throughout employment.
  • Completion of required background screening as required by Florida Statutes (see HB531 | Florida Agency for Health Care Administration for more information).
LANGUAGE SKILLS:
Ability to write reports and related correspondence. Ability to talk to program participants, listening to their needs and presenting ideas and solutions to their requirements. Ability to effectively present information and respond to questions from participants, families, external vendors, and other professionals.
MATHEMATICAL SKILLS:
Ability to collect data and to understand information related to data obtained.
REASONING ABILITY:
Ability to recognize and define problems, collect data, establish facts, and draw valid conclusions. Ability to deal with several abstract and concrete variables.
OTHER SKILLS and ABILITIES:
  • Ability to understand capabilities and needs of persons with disabilities.
  • Ability to establish and maintain mature, team-oriented approach to participant services.
  • Ability to maintain high level, quality work.
  • Ability to remain flexible in the acceptance of the constant flow and interruption of program updates.
  • Knowledge of professional ethics related to participant confidentiality.
PHYSICAL DEMANDS:
The physical demands described here 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.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit. The employee is frequently required to walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions.
The noise level in the work environment is usually moderate.

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