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Culinary Training Manager Jobs (NOW HIRING)

Farmer J - New York

Culinary Director

New York, NY

$150K - $175K/yr

This is a hands-on culinary leadership role balancing execution and strategy. What you'll be doing ... Strong background in kitchen operations, training, and food quality management * Experience working ...

New Perspective

Culinary Services Director

Erie, PA · On-site

... management of the department, supervising and training team members. They also include ensuring ... Culinary training and/or Dietary Certifications required Team Member Benefits & Perks* * Medical ...

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How much do culinary training manager jobs pay per year?

As of Jun 20, 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 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.

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 typically 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.
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What cities are hiring for Culinary Training Manager jobs? Cities with the most Culinary Training Manager job openings:
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What job categories do people searching Culinary Training Manager jobs look for? The top searched job categories for Culinary Training Manager jobs are:
Culinary Training Manager jobs near you
Infographic showing various Culinary Training Manager job openings in the United States as of June 2026, with employment types broken down into 4% As Needed, 22% Full Time, 70% Part Time, and 4% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $86,159 per year, or $41.4 per hour.
Culinary Manager

Culinary Manager

Ruth's Chris Steak House

San Antonio, TX • On-site

$70K/yr

Full-time

Posted yesterday

Ruth's Chris Steak House rating

6.7

Company rating: 6.7 out of 10

Based on 36 frontline employees who took The Breakroom Quiz

16th of 86 rated restaurants

Job description

*****A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.*****
POSITION SUMMARY: Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.
ESSENTIAL TASKS AND RESPONSIBILITIES:
1. Conduct thorough walk-through of the operation prior to opening each day.
2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth's Chris high standards of excellence, safety, and sanitation.
3. Perform line checks to ensure proper quality and quantity of food.
4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.
5. Review reports and data such as Profit & Loss statements and inventories.
6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.
7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.
8. Inspect orders as they arrive to ensure completeness and quality.
9. Inspect equipment and identify maintenance issues.
10. Expedite on the line as necessary.
11. Proficient in all cooking positions and cooking skills.
12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth's Chris leadership.
13. Responsible for the interviewing, hiring, and performance management of kitchen staff.
14. Establish short- and long-term development plans and goals for all kitchen staff.
15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings.
16. Coordinate the successful implementation of all new menu items and specials.
17. Communicate and educate all staff around new menu items and changes.
18. Work closely with Sales Manager to plan, prepare for, and execute private dining events.
19. Utilize all scheduling tools to maximize productivity and ensure quality service.
20. Respond to Guest issues and keep the Guest foremost in considerations.
21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.
22. Conduct table visits with Guests
EDUCATION AND WORK EXPERIENCE:
  • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
  • Formal culinary training and education is a plus
  • Formal business education is a plus
  • SERV safe certified or Food Handler certification

ESSENTIAL PHYSICAL DEMANDS:
  • Typical shift is 10-12 hours
  • Able to work on your feet for at least 8 hours
  • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit
  • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally
  • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods
  • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
  • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

What Ruth's Chris Steak House employees say

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About Ruth's Chris Steak House

Sourced by ZipRecruiter

Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates. Our chefs, cooks, and kitchen staff are among the best in the world. They’re trained to deliver steaks exactly the way Ruth wanted. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience.

Industry

Food services and drinking places and restaurants

Company size

1,001 - 5,000 Employees

Headquarters location

Winter Park, FL, US

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