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Culinary Project Manager Jobs in Tennessee (NOW HIRING)

TriMark

Supervisor, Project Coordinators

Knoxville, TN · On-site

... their culinary goals while upholding our I.C.A.R.E. values: Integrity, Customer Service ... Manage all Project Coordinators, ensuring effective utilization of resources and proper execution ...

Cotton

Construction Project Director

Nashville, TN · On-site

$90K - $110K/yr

... and culinary services. We serve public and private entities worldwide, combining top talent ... You'll help drive business relationships, manage project scopes, and ensure each project is ...

Loews Hotels

Sourcing Manager - FF&E

Nashville, TN · On-site

... Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member ... They will comply with Finance controls and reporting for capital project Furniture Fixtures ...

The Pictsweet Company

Food Scientist

Bells, TN · On-site

Culinary experience in a restaurant kitchen or related experience; 2 years minimum * Strong ... Demonstrated project management skills with ability to self-motivate and work well under strict ...

The Pictsweet Company

Food Scientist

Bells, TN · On-site

Culinary experience in a restaurant kitchen or related experience; 2 years minimum * Strong ... Demonstrated project management skills with ability to self-motivate and work well under strict ...

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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 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.

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 popular job titles related to Culinary Project Manager jobs in Tennessee?

For Culinary Project Manager jobs in Tennessee, the most frequently searched job titles are:

What job categories do people searching Culinary Project Manager jobs in Tennessee look for?

The top searched job categories for Culinary Project Manager jobs in Tennessee are:

What cities in Tennessee are hiring for Culinary Project Manager jobs?

Cities in Tennessee with the most Culinary Project Manager job openings:

Culinary Project Manager jobs near you
Infographic showing various Culinary Project Manager job openings in Tennessee as of August 2026, with employment types broken down into 80% Full Time, and 20% Temporary. Highlights an 100% In-person job distribution.

CULINARY DIRECTOR - FAIRFIELD GLADE

Liberty Health

Crossville, TN • On-site

Full-time

Posted 8 days ago

Job description

Liberty Cares with Compassion....
LIBERTY SENIOR LIVING is currently seeking an experienced:
CULINARY DIRECTOR
JOB SUMMARY:
  • Menu Management: The Culinary Director develops, reviews, and plans the menus with the Executive Chef and provides final approval. He/She works with the Administrator to ensure the menus offer, and food vendors' supply, foods that are local, fresh, and quality ingredients.
  • Procurement and Budget: The Culinary Director tracks and maintains the Culinary Department budget. He/She is responsible for the purchase of food, equipment and supplies as necessary, including interviewing and dealing with food, supply and equipment vendors. The Culinary Director recommends to the Administrator food, equipment and supply needs of the department and assists in developing and monitoring adequate and cost-effective inventory control procedures. He/She submits applicable reports of financial performance and expenditures per established schedule. The Culinary Director ensures that adequate levels of food and supplies are maintained and that equipment is available and maintained in proper working condition.
  • Staffing: The Culinary Director assists in interviewing, hiring, orientating, disciplining and terminating department personnel with the assistance of the Human Resources Department. He/She per budgetary requirements prepares and posts a weekly/monthly departmental work schedule including vacations, holidays, work assignments, etc. to meet the daily needs of the residents and guests. The Culinary Director delegates authority, responsibility and accountability to other culinary personnel as deemed necessary to perform assigned duties. He/She coordinates staff to ensure that daily culinary services can be performed without interruption. The Culinary Director holds regular department staff meetings. He/She develops and participates in planning, conducting and scheduling training, orientation and in-services educational activities for department employees. He/She is responsible for completing probationary and annual employee evaluations in a timely manner.
  • Customer Dining: Creates a positive dining experience for customers that promote their independence, choice and overall well-being. Encourages participation in the dining program, and meal activities. Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to supervisor.
  • Miscellaneous: Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments. Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. Works to support the, "Liberty Cares" mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
  • Continuous Improvement: The Culinary Director actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. He/She participates in and promotes teamwork. The Culinary Director seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. He/She participates in continuing educational opportunities as appropriate.
  • Other Duties as assigned: The Culinary Director looks for and reports any equipment that needs repair to Maintenance and/or the Administrator. He/She reviews, documents, and promptly reports to the Administrator all resident complaints concerning the Culinary Department. In the event of a fire or other emergency, he/she assists with resident evacuation. He/She may assist staff with event preparation and clean up. He/She works closely with the Administrator to plan resident events. He/She attends in-service training and other work-related meetings as required or approved. He/She carries out special projects as identified. He/She helps with any other areas of the building as needed.

JOB REQUIREMENTS:
  • Bachelor's degree in Business Administration, Restaurant and Hospitality Management or equivalent experience.
  • 7+ years of progressive food and beverage management experience
  • Must have senior level experience in back and front of the house operations
  • Must be detail oriented, with strong self-organization and communication skills
  • Must have budgeting experience in opening and operating F&B departments.
  • Must have experience in managing a diverse work force.
  • ServSafe and TIPS certified preferred
  • Must have working knowledge of Microsoft Excel and Word
  • Must have working knowledge of Menu, Point of Sale, and Inventory Management Software
  • Must be able to operate standard kitchen equipment.
  • Develops and leads training and department meetings.
  • Performs individual performance plans, coaching, and mentorship of team members.
  • Leads management team with continuous improvement to execute best practices and discover new ones.
  • Performs other duties as outlined by supervisor

Visit www.libertycareers.com for more information.
Background checks/drug-free workplace.
EOE.

Apply