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Culinary Program Manager Jobs in Pennsylvania (NOW HIRING)

Hhs

Culinary Supervisor

Johnstown, PA

$16/hr

Safety Incentive Program Important to Know * Applicants must pass a background check, drug screen ... management to nearly 1,000 customers across six industries.

HHS LLC

Culinary Supervisor

Johnstown, PA · On-site

$16/hr

Safety Incentive Program Important to Know * Applicants must pass a background check, drug screen ... management to nearly 1,000 customers across six industries.

Capperini

Chef

Glenside, PA

$130K - $150K/yr

This is a rare opportunity to build a culinary program from the ground up and be part of a ... Manage food and labor costs while maintaining profitability. * Oversee purchasing, inventory ...

Stella of New Hope

Executive Chef

New Hope, PA

$75K - $95K/yr

... culinary program built on exceptional hospitality and consistent execution. If you're passionate ... · Manage food cost, labor, purchasing, inventory, and waste control. · Oversee ordering ...

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

Director Culinary Services Pittsburg, PA

St John's United

Pittsburgh, PA • On-site

$85K - $90K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 6 days ago

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO
  • Salary: $85,000 - $90,000

The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.

Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
  • Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
  • Completes mandatory training and competencies annually.

AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
  • 7-10+ years of progressive culinary leadership experience
  • 3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
  • Demonstrated success managing:
  • Multi-unit or large campus dining operations
  • Retail, resident dining, and catering services
  • Annual budgets, food/labor cost controls, and financial forecasting
  • Experience in senior living, acute care, or healthcare dining highly preferred
  • Proven ability to lead teams of 30-100+ associates across multiple departments
  • Preferred Qualifications
  • Experience with GPO/vendor contract negotiations
  • Experience opening new accounts or major program transitions
  • Culinary innovation in wellness and lifestyle dining
  • Multi-site oversight or regional support background

License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

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