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Culinary Services Manager Jobs (NOW HIRING)

Aegis Living

Culinary Services Director

Shoreline, WA · On-site

$35.50 - $39/hr

Overview Elevate your career as a Culinary Services Director at Aegis Living Callahan House! In ... Provide weekly and quarterly communications/reports to General Manager regarding staffing, culinary ...

Aegis Living

Culinary Services Director

Bellevue, WA · On-site

$40/hr

Overview Elevate your career as a Culinary Services Director at Aegis Living! In this integral role ... Provide weekly and quarterly communications/reports to General Manager regarding staffing, culinary ...

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How much do culinary services manager jobs pay per year?

As of Jun 13, 2026, the average yearly pay for culinary services manager in the United States is $56,507.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $65,000.00 per year, depending on experience, location, and employer.

What does a culinary manager do?

A culinary services manager oversees food preparation, menu planning, and kitchen operations in restaurants, catering services, or institutional settings. They manage staff, ensure food safety and quality standards, and control costs, often requiring culinary skills and management experience. The role involves coordinating kitchen activities and maintaining efficient service delivery.

What are some common challenges faced by a Culinary Services Manager, and how can they be addressed?

Culinary Services Managers often face challenges such as balancing budget constraints while maintaining food quality, managing diverse teams with varying skill levels, and adapting menus to meet dietary needs or changing trends. Effective communication, creative menu planning, and strong leadership are key to overcoming these hurdles. Staying updated on industry best practices and fostering a collaborative work environment also help ensure smooth kitchen operations and high customer satisfaction.

How much money do food service managers make?

Food service managers typically earn a median annual salary of around $55,000 to $65,000, depending on experience, location, and the size of the establishment. Salaries can range from approximately $35,000 for entry-level positions to over $85,000 for experienced managers in large or high-end facilities.

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

To thrive as a Culinary Services Manager, you need expertise in food service operations, menu planning, nutrition, and a background in hospitality or culinary management, often supported by a relevant degree or certification. Familiarity with kitchen management systems, inventory software, and food safety certifications such as ServSafe is typically required. Strong leadership, communication, and organizational skills set top performers apart in managing teams and ensuring customer satisfaction. These competencies are vital for maintaining high food quality, regulatory compliance, and efficient kitchen operations.

What is the highest paying job in culinary?

The highest paying roles in culinary services often include executive chefs, culinary directors, and food service directors, especially in large organizations or luxury establishments. These positions typically require extensive experience, leadership skills, and advanced culinary knowledge, with salaries reaching six figures in some cases.

What jobs pay 2000 a day?

In culinary services, high-paying roles such as executive chefs, culinary directors, or specialized consultants can earn around $2,000 per day, especially with extensive experience, certifications, and working in luxury or high-end establishments. These positions often require advanced skills, leadership abilities, and sometimes long or irregular hours.

What are Culinary Services Managers?

Culinary Services Managers are professionals responsible for overseeing the daily operations of food service establishments, such as restaurants, cafeterias, hotels, or healthcare facilities. They manage kitchen staff, ensure food quality and safety standards are met, create menus, control inventory, and handle budgeting. Their role also often involves coordinating with suppliers, maintaining compliance with health regulations, and ensuring customer satisfaction. Effective Culinary Services Managers combine culinary expertise with strong leadership and organizational skills. They play a crucial role in the overall dining experience and operational success of food service venues.

What is the difference between Culinary Services Manager vs Food Service Supervisor?

AspectCulinary Services ManagerFood Service Supervisor
CredentialsFood safety certifications, culinary backgroundFood safety certifications, supervisory training
Work EnvironmentHospitals, schools, corporate cafeteriasRestaurants, cafeterias, catering services
Employer & IndustryHealthcare, education, corporate sectorsFood service establishments, hospitality
Common Search IntentManaging culinary operations, menu planningOverseeing daily food service activities

The Culinary Services Manager typically oversees broader culinary operations, including menu development and staff management in institutional settings. In contrast, the Food Service Supervisor focuses on daily food service activities and staff supervision within restaurants or cafeterias. Both roles require food safety certifications and industry experience, but their scope and work environments differ.

What cities are hiring for Culinary Services Manager jobs? Cities with the most Culinary Services Manager job openings:
What are the most commonly searched types of Culinary Services jobs? The most popular types of Culinary Services jobs are:
What states have the most Culinary Services Manager jobs? States with the most job openings for Culinary Services Manager jobs include:
Culinary Services Manager jobs near you
Manager Culinary Services

Manager Culinary Services

Johns Hopkins Healthcare

Baltimore, MD • On-site

Full-time

Medical, Dental, Vision, Retirement

Posted 4 days ago

Johns Hopkins Medicine rating

7.5

Company rating: 7.5 out of 10

Based on 200 frontline employees who took The Breakroom Quiz

224th of 872 rated healthcare providers

Job description

YOU BELONG HERE
What Awaits You?
  • Career growth and development
  • Employee and Dependent Tuition Assistance
  • Diverse and collaborative working environment
  • Affordable and comprehensive benefits package

Position Summary:
The Food and Culinary Manager provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, cooks, and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Responsible for the scheduling and creation of daily job assignments for staff. Responsible for ordering supplies as required.
Education and Experience:
  • High school diploma, BA/BS degree in culinary, hospitality or related field preferred.
  • 2-3 years previous supervisory experience in food service operation required/applicable experience. Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred.
  • ServSafe Certification is required within 90 days. Baltimore City Food Service Manager Certificate is preferred.

Duties and Responsibilities:
  • Manages the food production and cooking operations in the kitchen. Supervises work habits to ensure efficiency, productivity, sanitation, and consistency; taking corrective action when necessary.
  • Maintains and evaluates existing food concepts and products; developing creative food concepts resulting in higher quality and cost effectiveness for patient and retail operations.
  • Oversees preparation, cooking, and baking of meal components, portioning, and garnishing, ensuring attractive presentation of all food, dishes, and trays.
  • Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
  • Establishes and maintains appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products.
  • Ensuring all food production, service, and storage areas, equipment, etc. meet or exceed specified requirements/standards. Inspecting prepared food to ensure adherence to prescribed specifications.
  • Supervises assigned personnel by providing guidance, training, and continuous professional development and growth.
  • Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
  • Approves and/or makes recommendations regarding employment, performance appraisals, salary changes, promotions, transfers, and terminations.
  • Provides leadership to the development, implementation, and modification of standardized menus and recipes in conjunction with JHHS Director for Culinary Services.
  • Ensures that all system wellness initiatives are developed and incorporated into food management systems.
  • Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
  • Develops goals and action plans for assigned areas.
  • Performs other functionally related duties as assigned.
  • Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
  • Leads team to improved food quality through use of standardized recipes, equipment, and approaches.
  • Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.
  • In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.

Shift:
Full-Time
Rotating Shift
Weekend Work Required
Exempt
We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com
Salary Range: Minimum 25.29/hour - Maximum 39.54/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug-free workplace employers.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.

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