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Culinary Training Manager Jobs (NOW HIRING)

Motek New York

Culinary Director

New York, NY · On-site

$160K - $200K/yr

Culinary degree or extensive formal culinary training required. * Strong financial acumen, including experience with food cost management and P&L accountability. * Deep knowledge of food safety ...

Motek Florida

Culinary Director

Miami Beach, FL · On-site

$160K - $200K/yr

Culinary degree or extensive formal culinary training required. * Strong financial acumen, including experience with food cost management and P&L accountability. * Deep knowledge of food safety ...

Sally's Apizza

Culinary Operations Manager

Boston, MA · On-site

This hands-on leadership role involves kitchen systems management and innovation, culinary training development, new location openings, event preparation, and team development both locally and at off ...

Happy Corner Hospitality

Culinary Director

Miami Beach, FL · On-site

$160K - $200K/yr

Culinary degree or extensive formal culinary training required. * Strong financial acumen, including experience with food cost management and P&L accountability. * Deep knowledge of food safety ...

Popeyes

Restaurant Training Manager

Anchorage, AK · On-site

$18 - $20/hr

. We are seeking a Restaurant Training Manager to join our team! You will be responsible for ... Popeyes ® culinary heritage is built upon the rich Cajun and creole flavor profiles that are ...

Pinstripes

Training Manager

Denver, CO · On-site

$75K - $95K/yr

The Training Manager is responsible for executing and supporting training programs for hourly and ... Partner with Operations, Culinary, Beverage, Marketing and HR teams to ensure training alignment

NHC

Culinary Specialist

Dickson, TN · On-site

$17 - $20/hr

Basic and advanced culinary training opportunities * ServSafe Manager certification paid for by the company * Tuition reimbursement, including Certified Dietary Manager (CDM) programs, and Dietician

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Culinary Training Manager information

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$24K

$86.2K

$158K

How much do culinary training manager jobs pay per year?

As of Sep 10, 2026, the average yearly pay for culinary training manager in the United States is $86,159.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $136,000.00 per year, depending on experience, location, and employer.

What is a culinary training manager?

A Culinary Training Manager is a professional responsible for developing, implementing, and overseeing training programs for kitchen staff and culinary teams within restaurants, hotels, or food service organizations. Their main goal is to ensure that employees are skilled in food preparation, safety protocols, and company standards. They often design training materials, conduct workshops, and assess team performance to maintain high culinary standards. Culinary Training Managers also stay updated on industry trends and may help with menu development or quality control. This role requires strong leadership, culinary expertise, and excellent communication skills.

How does a culinary training manager collaborate with chefs and kitchen staff to implement new training programs?

Culinary Training Managers work closely with chefs and kitchen staff to assess training needs, develop tailored curricula, and facilitate hands-on learning sessions. They often observe kitchen operations, gather feedback from team members, and adjust training programs to address skill gaps or introduce new culinary techniques. Regular collaboration ensures that training is practical, aligns with the restaurant’s goals, and fosters a culture of continuous learning and professional development within the kitchen.

What are the key skills and qualifications needed to thrive as a culinary training manager, and why are they important?

To thrive as a Culinary Training Manager, you need comprehensive culinary expertise, experience in food safety standards, and a background in training or education, often supported by a culinary degree or relevant certifications. Familiarity with learning management systems (LMS), recipe development software, and certifications like ServSafe are typically required. Strong leadership, communication, and organizational skills help you effectively train diverse teams and foster a positive learning environment. These skills and qualifications are crucial for ensuring consistent food quality, compliance with safety regulations, and the professional growth of culinary staff.

What is the difference between Culinary Training Manager vs Culinary Instructor?

AspectCulinary Training ManagerCulinary Instructor
CredentialsRelevant culinary certifications, management experienceCooking certifications, teaching credentials
Work EnvironmentCorporate kitchens, culinary schools, hospitality companiesClassrooms, culinary schools, training centers
Employer & Industry UsageHotels, restaurants, culinary academiesVocational schools, culinary colleges, training programs
Search & Comparison IntentRoles involving training program management and curriculum developmentRoles focused on teaching culinary skills directly to students

The Culinary Training Manager oversees the development and implementation of culinary training programs within organizations, focusing on management and curriculum design. In contrast, a Culinary Instructor primarily teaches culinary skills directly to students in classroom or hands-on settings. Both roles require culinary expertise, but their focus and work environments differ significantly.

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Culinary Training Manager jobs near you
Infographic showing various Culinary Training Manager job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 80% Full Time, 18% Part Time, and 1% Contract. Highlights an 88% Physical, 1% Hybrid, and 11% Remote job distribution, with an average salary of $86,159 per year, or $41.4 per hour.

Culinary Director

New York, NY • On-site

Motek New York
See more jobs at Motek New Yorkexternal

$160K - $200K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

This job post has expired today. Applications are no longer accepted.

Job description

Description

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team.


Position Overview:


As Culinary Director, you will provide strategic and hands-on leadership over all operations in New York, shaping the kitchen's vision, standards, and execution. This role oversees menu refinement, recipe consistency, and kitchen leadership across all stations, while partnering with senior leadership to ensure the culinary program reflects Motek's commitment to authentic Mediterranean flavor and quality.


Responsibilities:

  • Lead the refinement and rollout of menus, recipes, and seasonal offerings.
  • Set and enforce standards for food quality, consistency, presentation, and portioning across all stations.
  • Oversee Executive Chefs and kitchen leadership, providing mentorship and accountability.
  • Partner with Operations and ownership on food cost management, purchasing strategy, and vendor relationships.
  • Ensure compliance with food safety, sanitation, and health department regulations across the kitchen.
  • Drive kitchen efficiency through labor planning, staffing structure, and productivity goals.
  • Lead recruitment, training, and development of culinary talent.
  • Analyze food costs, waste, and guest feedback to identify opportunities for improvement.
  • Support new location openings, including kitchen setup, menu rollout, and team training.
  • Serve as the key culinary point of contact between kitchen teams and executive leadership.

Benefits:

  • Competitive salary.
  • Wages paid weekly.
  • Growth opportunity.
  • 401k savings plans.
  • Medical, dental and vision insurance.
  • Paid time off.
  • Commuter benefits.
  • Employee discounts.

Requirements

  • Minimum of seven (7) years of progressive culinary leadership experience, including multi-unit or high-volume kitchen oversight as a Culinary Director or similar role; Mediterranean cuisine experience strongly preferred.
  • Culinary degree or extensive formal culinary training required.
  • Strong financial acumen, including experience with food cost management and P&L accountability.
  • Deep knowledge of food safety, sanitation, and health department regulations.
  • Ability to lead, mentor, and hold culinary teams accountable across multiple stations and locations.
  • Excellent organizational skills with the ability to manage competing priorities in a fast-paced environment.
  • Strong communicator with a collaborative, team-oriented leadership style.
  • Bilingual proficiency is a plus.

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