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Culinary Program Manager Jobs in Illinois (NOW HIRING)

Boar's Head Brand

Culinary Development Manager

Chicago, IL · On-site

$147K/yr

Collaborate under the direction of the Sr. Manager of Culinary Development/Executive Chef with various business channels to move prepared foods programs and recipes from concept stage to an ...

Chick-fil-A

Culinary Manager

Bolingbrook, IL

$20 - $22/hr

... training program, incentive & bonus programs, performance rewards, leadership development ... Full-Time Kitchen Manager JOB SUMMARY:Chick-fil-A Bolingbrook is looking for talented, energetic ...

Gardant

Culinary Manager

Tuscola, IL · On-site

$18.50 - $19/hr

Oversees the food service program with dedication to high-quality dietary services while ensuring ... Previous dietary management experience preferred * Prior senior living experience desired

Gardant

Culinary Manager

Tuscola, IL · On-site

$18.50 - $19/hr

Oversees the food service program with dedication to high-quality dietary services while ensuring ... Previous dietary management experience preferred * Prior senior living experience desired

Chick-fil-A

Culinary Manager

Bolingbrook, IL · On-site

$20 - $22/hr

... training program, incentive & bonus programs, performance rewards, leadership development ... Weber Rd, Bolingbrook, IL, 60490 JOB CATEGORY: Full-Time Kitchen Manager JOB SUMMARY: Chick-fil-A ...

Morton's The Steakhouse

Executive Sous Chef

Rosemont, IL · On-site

$65K - $72K/yr

At least 2 years of Culinary Management experience in an upscale / fine dining establishment ... Graduate of an accredited culinary program is a plus EOE Pay Range USD $65,000.00 - USD $72,000.00 ...

Morton's The Steakhouse

Executive Sous Chef

Rosemont, IL · On-site

$65K - $72K/yr

At least 2 years of Culinary Management experience in an upscale / fine dining establishment ... Graduate of an accredited culinary program is a plus EOE Pay Range USD $65,000.00 - USD $72,000.00 ...

Compass Group

Culinary Supervisor

Evanston, IL

$26 - $28/hr

The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass ... Advises management of purchasing requirements with a focus on minimizing waste and avoiding product ...

Compass Group

Culinary Supervisor

Evanston, IL · On-site

$26 - $28/hr

The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass ... Advises management of purchasing requirements with a focus on minimizing waste and avoiding product ...

HHS LLC

Production Manager

Marion, IL · On-site

A cook's certificate or associate's degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager * Computer skills including word processing, spreadsheets ...

Hhs

Production Manager

Marion, IL

A cook's certificate or associate's degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager * Computer skills including word processing, spreadsheets ...

Compass Group

Culinary Supervisor

Evanston, IL · On-site

$26 - $28/hr

Text JOB to 75000 and search requisition ID number 1540586 The advertised program is an AI ... Advises management of purchasing requirements with a focus on minimizing waste and avoiding product ...

Study Hotels

Culinary Supervisor

Chicago, IL · On-site

$26/hr

Maintain accurate knowledge of all menu items and beverage programs. * Know and enforce all local ... Strong organizational skills, including follow-up, time management, ability to multi-task and ...

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Culinary Program Manager information

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.
What are popular job titles related to Culinary Program Manager jobs in Illinois? For Culinary Program Manager jobs in Illinois, the most frequently searched job titles are:
What job categories do people searching Culinary Program Manager jobs in Illinois look for? The top searched job categories for Culinary Program Manager jobs in Illinois are:
What cities in Illinois are hiring for Culinary Program Manager jobs? Cities in Illinois with the most Culinary Program Manager job openings:
Culinary Program Manager jobs near you

Culinary Development Manager

Boar's Head Brand

Chicago, IL • On-site

$147K/yr

Full-time

Posted 13 days ago

Boar's Head rating

7.5

Company rating: 7.5 out of 10

Based on 36 frontline employees who took The Breakroom Quiz

155th of 437 rated food and drinks producers

Job description

Hiring Company:
Delicatessen Services Co., LLC
Overview:
Boar's Head Brand is seeking dynamic professional candidate with good knowledge and passion for food and foodservice industry. In this role, the candidate will be a dedicated resource to building and maintaining positive recognition of the Boar's Head Brand across all industry segments and be a resource to internal and external customers; both Purveyors, Channel Business Development Managers (CBDM) and Operators. Additionally, the Culinary Development Chef will be responsible for developing and implementing new food products and foodservice concepts in both manufacturing and retail environments, enabling the Boar's Head Brand to bring fresh, innovative, and trendsetting products and concepts to support our penetration in the Prepared Foods industry.
Reporting to the Sr. Culinary Development Manager, the candidate will collaborate with his/her supervisor, the CBDM team and be tasked with relationship development and product marketing to increase the quantity of new business opportunities and ultimately the foodservice division's success.
Job Description:
Essential Duties and Responsibilities
  • Represent, protect, and grow our Brand across all retail and foodservice channels.
  • Collaborate under the direction of the Sr. Manager of Culinary Development/Executive Chef with various business channels to move prepared foods programs and recipes from concept stage to an executable operational reality and scalability.
  • Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities in collaboration with PF Operations Managers.
  • Develop in collaboration with PF Operations Managers effective build sheets and training materials to ensure the ability to execute at both store level and at central manufacturing facility (FFM).
  • Actively support a culture of safety which includes, but it not limited to, food safety, employee safety and customer safety.
  • Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet documented organoleptic measures.
  • Adhere to federal, state and county or local regulations and existing laws regarding food safety. Work with food scientists on nutritional and ingredient statements while constantly championing nutritionally responsible foods.
  • Maintain awareness of competitive activity and new trends in the business, communicating ideas for improvement.
  • Maintain awareness of optimizing ingredient usage, production capabilities and production requirements.
  • Determine how to get the most utility across product lines. Understand the benefit of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
  • Assist in menu development for retail and restaurant concepts, including on-site training and evaluation of operations.
  • Review and evaluate retail execution of designed programs, including initial training, profitability review and on-site audits.
  • Analyses customer menus to create and communicate Boar's Head products into unique, versatile and operational concepts.
  • Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
  • Research, create, and write recipes that are scalable in retail and commissary environments.
  • Actively supports training and development team in Sarasota and New York with Best-Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
  • Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar's Head commitment to Culinary Arts while networking for business development.
  • Assist clients and Local Purveyors in development of new culinary and Grab & Go programs
  • Maintain current and up to date on evolving all food and culinary trends with focus on global and domestic influences.
  • Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language
  • Support the Culinary Development Team with the operations for the Foodservice Culinary Lab including but not exclusive to the following: Maintenance & Cleaning, Supplies and Inventory Control, Operations & Security.
  • Coordinate - work cross-functionally with supply chain, culinary, marketing, operations, training, and sales to integrate recipe development plans and new product roll outs throughout the company in a collaborative, efficient and profitable manner.
  • Coordination and attendance at regional, national food shows and association specific shows.
  • Maintain an active, up-to-date calendar of events and activities (training dates, events, tradeshows)
  • Other duties and responsibilities as assigned

Education and Experience
  • Culinary or Hospitality (BA/BS) Degree or related discipline
  • ACF Certification or similar preferred
  • 5-7 years of culinary experience in the hospitality or restaurant industry
  • Knows the difference with premium brands vs. value drivers

Skills / Abilities
  • Passionate about food, flavors, and the prepared foods industry
  • Technical competency in deli meats, cheeses & innovation, trends, ingredient functionality, and commercialization.
  • Adept understanding of sensory, consumer, analytical
  • Ability to multi-task and work agilely across different product types and categories.
  • Strong commercial acumen, technical development skills, judgment and understanding of the business and industry.
  • Experience and understanding of food forward consumer trends, including culinary as well as technical/regulatory experience with non-gmo, organic, and/or clean-label food design.
  • Demonstrated leadership strength in capability development and stakeholder management and supplier relationships. Excellent communications skills to interact with general management at a senior level.
  • Strong project management skills and proven ability to work with cross-functional teams.
  • Experience and passion for the intersection of creativity and innovation, including consumer-centric approaches.

Language Skills
  • Must be fluent in English (oral and written)

Mathematical Skills
  • Intermediate to Advanced math skills required - ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability
  • Self-starter that does not need to be micro-managed and comfortable with navigating ambiguity. The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment
  • This position involves up to approximately 25% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office or commercial kitchen environment.

Location:
Chicago, IL
Time Type:
Full time
Department:
Foodservice

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