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Culinary Project Manager Jobs in Illinois (NOW HIRING)

Solina

IT Project Manager (US)

Oak Brook, IL · On-site

$99K - $117K/yr

The role includes managing project scope, planning, governance, budget, vendor coordination, and ... We help food professionals turn culinary ideas into products that work at scale. Founded in 2011 ...

Solina

IT Project Manager (US)

Oak Brook, IL · Hybrid

$99K - $117K/yr

By constantly rethinking culinary solutions, we make food matter for people and the planet . If you ... Solina is looking for an IT Project Manager (US) to lead the delivery of enterprise application ...

Solina USA

IT Project Manager (US)

Oak Brook, IL · Hybrid

$99K - $117K/yr

By constantly rethinking culinary solutions, we make food matter for people and the planet . If you ... Solina is looking for an IT Project Manager (US) to lead the delivery of enterprise application ...

New

Acxion

Corporate Chef, Chain Accounts

Chicago, IL · On-site

Support culinary operations related to food shows, customer events, sample management, culinary centers, and special projects. * Stay current on chain restaurant operations, food manufacturing ...

Whitsons Culinary Group

Safety Manager

Berkeley, IL · On-site

$90K - $110K/yr

Conduct routine and ad-hoc safety inspections and compliance audits at Culinary Centers ... Support special projects, audits, and company-wide safety initiatives as assigned. Claims ...

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Culinary Project Manager information

What is a culinary project manager?

A Culinary Project Manager oversees food-related projects, ensuring they meet quality, budget, and timeline expectations. They work with chefs, suppliers, and stakeholders to develop menus, coordinate kitchen operations, and launch culinary initiatives. Responsibilities may include sourcing ingredients, managing food safety compliance, and optimizing workflow efficiency. This role requires strong project management skills, culinary expertise, and the ability to coordinate teams effectively.

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

A Culinary Project Manager requires a solid background in culinary arts, project management, and operations, often supported by a culinary degree and project management certification (like PMP or CAPM). Familiarity with project management software (such as Asana or Trello), budgeting tools, and food safety regulations is highly valuable. Outstanding organizational skills, leadership, and effective communication are essential soft skills for coordinating teams and stakeholders. These competencies ensure successful planning, execution, and delivery of culinary initiatives while maintaining quality and compliance.

What are the main responsibilities of a culinary project manager?

On a typical day, a Culinary Project Manager oversees the planning, execution, and monitoring of various food-related projects—such as menu launches, kitchen renovations, or special events. They coordinate with chefs, suppliers, and cross-functional teams to ensure project timelines, budgets, and quality standards are met. Additionally, they may be responsible for sourcing ingredients, managing logistics, and ensuring all food safety requirements are followed. Collaboration and adaptability are key, as priorities can shift quickly based on guest feedback, operational challenges, or leadership direction. This dynamic role is ideal for those who enjoy blending creativity with organizational strategy.

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Infographic showing various Culinary Project Manager job openings in Illinois as of August 2026, with employment types broken down into 84% Full Time, and 16% Temporary. Highlights an 100% In-person job distribution.

Project Manager & Continuous Improvement - Berkeley Culinary Center

Whitsons Culinary Group

Berkeley, IL • On-site

$125K - $150K/yr

Full-time

Medical, Dental, Vision, Retirement

Re-posted 11 days ago

Whitsons Culinary Group rating

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

39th of 68 rated caterers

Job description

SUMMARY
The Project Manager & Continuous Improvement is responsible for leading strategic initiatives that drive operational excellence, process optimization, organizational effectiveness, and successful program execution across the organization. This role serves as a catalyst for continuous improvement by identifying opportunities to enhance productivity, quality, safety, compliance, customer satisfaction, and financial performance while ensuring key projects are delivered on time, within scope, and aligned with business objectives.
Working cross-functionally with Operations, Culinary, Supply Chain, Quality, Manufacturing, Finance, Human Resources, and other functional teams, the position leads the planning, execution, and implementation of business improvement initiatives, operational transformations, new program launches, menu rollouts, service enhancements, capital projects, and client-facing initiatives.
The role combines project management discipline with continuous improvement methodologies to deliver sustainable business results, improve organizational capabilities, and support the Company's strategic priorities.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES
Continuous Improvement & Operational Excellence
  • Identify, prioritize, and lead continuous improvement initiatives that enhance operational efficiency, quality, safety, service, and cost performance.
  • Analyze business processes, workflows, and performance metrics to identify improvement opportunities and root causes of operational challenges.
  • Utilize Lean, Six Sigma, Kaizen, and other process improvement methodologies to drive measurable and sustainable results.
  • Facilitate process mapping, value stream analysis, root cause investigations, and corrective action planning.
  • Establish and monitor key performance indicators (KPIs) to measure project effectiveness and operational performance.
  • Partner with business leaders to standardize best practices and drive consistency across locations, functions, and operations.
  • Support change management efforts to ensure successful adoption of new processes, systems, and operational practices.

Project Management & Execution
  • Lead cross-functional projects from initiation through implementation, ensuring alignment with organizational priorities and stakeholder expectations.
  • Develop comprehensive project plans, timelines, milestones, risk assessments, communication plans, and resource requirements.
  • Coordinate project activities across multiple departments and business units to ensure timely execution and successful outcomes.
  • Manage project scope, budget, schedules, risks, dependencies, and deliverables.
  • Provide regular project status updates and executive-level reporting on progress, challenges, risks, and results.
  • Facilitate project meetings, stakeholder reviews, and decision-making sessions.
  • Ensure effective project governance, documentation, and post-implementation evaluation.

Program Launches & Business Initiatives
  • Coordinate and support the successful rollout of new products, menus, services, operational programs, and business initiatives.
  • Partner with Culinary, Operations, Supply Chain, Quality, and Commercial teams to ensure readiness and execution of new initiatives.
  • Develop implementation plans, training materials, operational documentation, and deployment strategies.
  • Monitor launch performance and identify opportunities for refinement and continuous improvement.

Data Analysis & Performance Management
  • Collect, analyze, and interpret operational and project-related data to support informed decision-making.
  • Develop dashboards, reports, and presentations that communicate performance trends, project outcomes, and improvement opportunities.
  • Utilize data-driven insights to recommend solutions and support business strategy.
  • Track financial and operational benefits associated with improvement initiatives and projects.

Collaboration & Leadership
  • Build strong partnerships with leaders and stakeholders across the organization to drive alignment and accountability.
  • Influence and facilitate change through effective communication, relationship building, and problem-solving.
  • Lead cross-functional teams without direct authority while fostering collaboration and engagement.
  • Promote a culture of continuous improvement, accountability, and operational excellence.

Additional Duties
  • Support client visits, facility tours, audits, and culinary demonstrations as needed.
  • Perform other related duties as assigned by Culinary Services leadership.

This role offers a salary range of $125,000 - $150,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, and time off.
REQUIRED QUALIFICATIONS AND COMPETENCIES
Education
  • Bachelor's degree in Business, Operations Management, Engineering, Supply Chain, or a related field; Master's degree preferred.

Experience
  • Minimum 5-7 years of progressive experience in project management, continuous improvement, operational excellence, manufacturing, food production, supply chain, or a related environment.
  • Experience leading cross-functional projects and organizational change initiatives.
  • Strong analytical, problem-solving, and process improvement skills.
  • Demonstrated experience utilizing Lean, Six Sigma, Kaizen, or similar methodologies.
  • Project Management Professional (PMP), Lean Six Sigma Green Belt or Black Belt certification preferred.
  • Proficiency with Microsoft Office Suite and project management tools.
  • Experience in food manufacturing, distribution, culinary operations, or multi-site operations preferred.

Skills & Competencies
  • Strategic Thinking: Ability to understand organizational priorities and align improvement initiatives and projects with long-term business objectives.
  • Project Management: Effectively plans, organizes, executes, and monitors projects to achieve desired outcomes while managing resources, timelines, risks, and stakeholder expectations.
  • Continuous Improvement Mindset: Consistently seeks opportunities to improve processes, systems, and outcomes through innovation, analysis, and disciplined execution.
  • Analytical Thinking & Problem Solving: Uses data, critical thinking, and structured methodologies to identify root causes, evaluate options, and implement effective solutions.
  • Business Acumen: Demonstrates understanding of operational, financial, quality, and customer impacts when making recommendations and decisions.
  • Change Leadership: Effectively guides teams and stakeholders through change by building commitment, addressing resistance, and promoting adoption.
  • Communication: Clearly and effectively communicates information, expectations, project updates, and recommendations to all levels of the organization.
  • Collaboration & Influence: Builds productive relationships and gains commitment across functions without relying on direct reporting authority.
  • Results Orientation: Focuses on achieving measurable outcomes and delivering projects and improvements that create business value.
  • Organizational Agility: Adapts quickly to changing priorities, business needs, and operational challenges while maintaining focus on objectives.
  • Accountability: Takes ownership of commitments, follows through on deliverables, and ensures initiatives achieve intended results.
  • Customer Focus: Maintains awareness of internal and external customer needs when developing solutions and driving improvements.

WORK ENVIRONMENT AND OTHER DETAILS
Expected Hours of Work:
This is a full-time exempt position. Typical work hours are Monday-Friday, 7:00 a.m.-4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.
Travel Requirements:
Periodic travel to production facilities, vendor sites, and industry events may be required.
Physical Demands of the Job:
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 accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.
Work Environment:
The work is performed primarily in an operational or facilities-based environment, with regular presence in active areas such as kitchens, production spaces, warehouses, loading docks, or administrative areas within the facility. The noise level in the work environment may vary and can range from moderate to occasionally high, depending on location and operational activity.
The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee's signature below constitutes an employee's understanding of the requirements, essential functions, and duties of the position.

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About Whitsons Culinary Group

Sourced by ZipRecruiter

Whitsons Culinary Group, located in Islandia, NY, US, operates in the food service industry, offering a diverse range of services including school nutrition, residential and healthcare dining, prepared meals, emergency dining, and culinary education. First established in 1979, the family-owned company has built a reputation for its bespoke catering services, committed to delivering nutritionally balanced, tastefully diverse and quality assured meals. The company embraces a mission to enrich life one meal at a time, underlined by a focus on food quality, health, wellness, superior service, and social responsibility.

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

Year founded

1979

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