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Culinary Services Director Jobs (NOW HIRING)

INSIGHT LIVING

Culinary Services Director

Yuma, AZ · On-site

POSITION SUMMARY The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents. RESPONSIBILITIES ...

Benedictine

Culinary Services Director

Owatonna, MN

$2K - $2K/wk

The Culinary Services Director is responsible for creating a welcoming culture focused on service excellence for our residents and a positive and nurturing team environment. * Promotes Benedictine ...

Benedictine

Culinary Services Director

Owatonna, MN · On-site

$32 - $36/hr

The Culinary Services Director is responsible for creating a welcoming culture focused on service excellence for our residents and a positive and nurturing team environment. Responsibilities

New Perspective

Culinary Services Director

Erie, PA · On-site

As the Culinary Services Director , you will be responsible for providing overall leadership and management of the food and beverage and dining services operations in the community. These ...

BETHESDA GROUP

Culinary Services Coordinator

Glendale, AZ

$18 - $22.75/hr

Assists the Culinary Services Director with staff scheduling to ensure adequate staffing on each shift. * Assists the Culinary Services Director with handling call-offs and absences following ...

BETHESDA GROUP

Culinary Services Coordinator

Glendale, AZ · On-site

$18 - $22.75/hr

Assists the Culinary Services Director with staff scheduling to ensure adequate staffing on each shift. * Assists the Culinary Services Director with handling call-offs and absences following ...

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$30K

$96.9K

$214K

How much do culinary services director jobs pay per year?

As of Jun 12, 2026, the average yearly pay for culinary services director in the United States is $96,881.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,000.00 and $123,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Culinary Services Director, and why are they important?

To thrive as a Culinary Services Director, you need expertise in menu planning, food safety regulations, budget management, and a degree in culinary arts or hospitality management. Familiarity with kitchen management software, inventory systems, and certifications such as ServSafe are commonly required. Strong leadership, communication, and organizational skills set top performers apart in this role. These skills ensure efficient operations, high-quality dining experiences, and compliance with health standards in food service environments.

What are some common challenges faced by a Culinary Services Director in managing a diverse kitchen team?

A Culinary Services Director often oversees a team with a wide range of skill levels, backgrounds, and roles, which can present challenges in communication, training, and maintaining consistent standards. Balancing creativity with operational efficiency, adapting to changing dietary trends, and ensuring compliance with safety and health regulations are also key concerns. Successful directors foster a collaborative environment by providing clear guidelines, ongoing mentorship, and regular feedback, which helps unify the team and enhances overall performance.

What does a Culinary Services Director do?

A Culinary Services Director oversees all aspects of food service operations in institutions like hospitals, senior living facilities, or schools. They are responsible for menu planning, staffing, budgeting, and ensuring food safety and quality standards are met. This role often involves managing a team of chefs and kitchen staff, coordinating with nutritionists, and interacting with residents or clients to ensure dietary needs are satisfied. Additionally, they may handle vendor relationships and compliance with health regulations to maintain high standards in food service delivery.

What jobs pay 2000 a day?

In the culinary services field, high-level executive roles such as Executive Chef or Culinary Director at luxury hotels or private clubs can sometimes earn around $2,000 per day, especially with extensive experience, specialized skills, and additional responsibilities. These positions often require advanced certifications, leadership abilities, and a strong track record in managing large teams and budgets.

What is the difference between Culinary Services Director vs Executive Chef?

AspectCulinary Services DirectorExecutive Chef
CredentialsFood service management certifications, culinary backgroundCulinary degree, culinary certifications
Work EnvironmentHealthcare, senior living, corporate dining facilitiesRestaurants, hotels, culinary establishments
Employer & IndustryHealthcare, senior care, large-scale food service providersRestaurants, hotels, resorts

The Culinary Services Director oversees food service operations in large-scale or institutional settings, focusing on management, compliance, and service quality. The Executive Chef primarily manages kitchen operations, food preparation, and culinary staff in restaurant or hotel environments. While both roles require culinary expertise, the Culinary Services Director emphasizes management and service delivery in institutional settings, whereas the Executive Chef concentrates on culinary creation and kitchen management in hospitality settings.

How much does a culinary director make in the US?

A culinary services director in the US typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the organization. Salaries can vary based on the complexity of food operations and the level of management responsibilities involved.

What is the highest paying job in culinary?

The highest paying roles in culinary services are often executive chef, culinary director, or food service director, with salaries exceeding $100,000 annually. These positions typically require extensive experience, leadership skills, and advanced culinary certifications or degrees.

What does a director of culinary services do?

A director of culinary services oversees food operations, including menu development, staff management, and ensuring food quality and safety standards. They coordinate kitchen activities, manage budgets, and often work with vendors and health inspectors to maintain efficient and compliant culinary environments.
More about Culinary Services Director jobs
What cities are hiring for Culinary Services Director jobs? Cities with the most Culinary Services Director job openings:
What are the most commonly searched types of Culinary Services jobs? The most popular types of Culinary Services jobs are:
Who are the top companies hiring for Culinary Services Director jobs? The top employers for Culinary Services Director jobs are:
What states have the most Culinary Services Director jobs? States with the most job openings for Culinary Services Director jobs include:
What job categories do people searching Culinary Services Director jobs look for? The top searched job categories for Culinary Services Director jobs are:
Culinary Services Director jobs near you
Infographic showing various Culinary Services Director job openings in the United States as of June 2026, with employment types broken down into 21% As Needed, 49% Full Time, 18% Part Time, 3% Temporary, 6% Contract, and 3% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $96,881 per year, or $46.6 per hour.
Culinary Services Director

Culinary Services Director

INSIGHT LIVING

Yuma, AZ • On-site

Full-time

Posted 3 days ago

Job description

POSITION SUMMARY

The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents.

RESPONSIBILITIES

Include but are not limited to the following:

  • Provide strategic leadership by developing and implementing the culinary department’s strategic vision and goals in alignment with the overall Community.
  • Lead and mentor the culinary team, promoting a culture of excellence and continuous improvement.
  • Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal service to residents.
  • Monitor the performance and quality of the culinary services, implementing changes as needed for improvement.
  • Develop and manage the culinary budget, including food costs, labor, and kitchen maintenance, to ensure financial targets are met.
  • Analyze financial data to identify trends and opportunities for cost savings.
  • Regularly review and update kitchen policies and procedures to comply with current health codes and industry standards.
  • Lead the creation and revision of menus, incorporating resident feedback and dietary needs to ensure variety, nutrition, and satisfaction.
  • Engage with residents to gather feedback on meal services and dietary needs, fostering a positive dining experience.
  • Organize special culinary events or initiatives to enhance the dining experience and promote a sense of community among residents.
  • Negotiate with suppliers and vendors to secure high-quality ingredients and kitchen supplies at competitive prices.
  • Conduct inventory management practices to ensure a consistent and efficient supply chain.
  • Implement comprehensive training programs for culinary staff to ensure skill development and adherence to industry standards.
  • Conduct performance evaluations and identify opportunities for professional growth.
  • Supervisory Responsibility: Yes.

QUALIFICATIONS

  • Education & Experience:
    • Must possess a minimum of a high school diploma or equivalent, Bachelor’s degree in Culinary Arts, Hospitality, Nutrition, Food Service Management, or related field preferred.
    • At least 3-5 years of experience in the culinary field, with preference for backgrounds in healthcare, senior living, or hospitality industries.
    • Role requires a profound understanding of culinary arts, leadership, organization, and management skills.
    • Experience in a supervisory role.
  • Knowledge, Skills & Abilities:
    • Having positive and effective communication skills with residents and culinary team.
    • Understanding of basic healthcare principles or practices.
    • Familiarity with safety protocols and infection control measures.
    • Understanding of basic food safety and sanitation principles.
    • Demonstrated leadership experience, such as supervisory or team lead roles.
    • Ability to provide physical assistance and support to residents with mobility challenges.
    • Proficiency in maintaining accurate records and documenting observations.
    • Capability to remain calm and compassionate in challenging situations.
    • Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.
    • Demonstrate excellent customer service skills, with the ability to foster positive relationships.

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