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Culinary Training Manager Jobs (NOW HIRING)

Aramark

Culinary Director

Converse, TX · On-site

Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience ...

Aramark

Culinary Director

New Braunfels, TX · On-site

Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience ...

Aramark

Culinary Director

San Antonio, TX · On-site

Culinary background required; formal culinary training or degree preferred. Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience ...

Midwest Foods

Culinary Operations Specialist

Kenosha, WI · On-site

$22 - $24/hr

Formal culinary training or degree, with demonstrated experience as a Sous Chef, Head Chef, Kitchen Manager, or entry-level R&D culinary role. Production Knowledge: Hands-on experience transitioning ...

Aramark

Culinary Director

Schertz, TX · On-site

Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience ...

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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 Aug 7, 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 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.
More about Culinary Training Manager jobs
What cities are hiring for Culinary Training Manager jobs? Cities with the most Culinary Training Manager job openings:
What states have the most Culinary Training Manager jobs? States with the most job openings for Culinary Training Manager jobs include:
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 August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 91% Physical, 1% Hybrid, and 8% Remote job distribution, with an average salary of $86,159 per year, or $41.4 per hour.

Culinary Coordinator

Great Valley School District

Malvern, PA • On-site

$30 - $33/hr

Contractor

Re-posted 13 days ago

Job description

Culinary Coordinator

10-Month Position, Support Staff

$30.00 - $33.00 per hour

Great Valley School District is seeking a dedicated and compliance-driven Culinary Coordinator to join our team. This role focuses on creating and ensuring that meals are engaging to students and meet nutritional and regulatory standards. The Culinary Coordinator leads recipe development, scratch cooking initiatives, catering events, and district-wide culinary training.  The position plays a key role in advancing the district's goals of increasing scratch-prepared meals, incorporating local and farm-to-school products, and enhancing the overall student dining experience. This position may require that the individual work some evening and summer hours.

Responsibilities

  • Recipe Development & Testing
    • Create, test, and standardize National School Lunch Program (NSLP)-compliant recipes
    • Integrate Pennsylvania Harvest-of-the-Month and locally procured products into menus
    • Conduct taste tests and gather student/parent feedback to guide menu adoption
  • Culinary Training & Staff Development
    • Provide hands-on culinary training and mentorship to kitchen staff
    • Model food preparation, presentation, and scratch-cooking techniques
    • Support professional development in alignment with district goals
  • Operational Support
    • Assist all school kitchens with production planning, troubleshooting, and culinary innovation
    • Collaborate with managers and leads to ensure consistent food quality across grade levels
    • Support compliance with food safety, HACCP, and USDA meal standards
    • Oversee district catering operations, including menu design, preparation, and execution of special events, meetings, and community functions
    • Ensure catering services align with district branding, quality expectations, and financial goals
  • Strategic Initiatives
    • Lead districtwide culinary initiatives such as Harvest of the Month, farm-to-school programming, and recipe rollouts
    • Support procurement by identifying products aligned with culinary goals and catering needs
    • Contribute to long-term planning to achieve 60% scratch cooking by SY 202627

Qualifications

  • High School Diploma, or equivalent
  • Minimum of 4 years of professional culinary experience, with a strong emphasis on large-scale food production in a commercial kitchen setting
  • A Culinary Degree or Certification and at least 2 years of relevant experience may be accepted in lieu of the 4-year experience requirement, or any other equivalent combination of education, training, and experience that provides the required knowledge, skills, and abilities.

Physical Requirements

  • Ability to operate a computer, assigned software, and modern office equipment; valid driver's license and ability to travel between schools
  • Must be able to travel to attend district meetings, trainings, workshops, and conferences
  • Ability to follow verbal and written directions
  • Ability to maintain a pleasant, cooperative, and positive work attitude and communication, while focusing on efficiency and customer service
  • Must be able to push food and utility carts and utilize other food service equipment
  • Demonstrate the manual dexterity required to operate food preparation equipment

Application Requirements

To apply, please submit the following:

  • Online application
  • Letter of interest and resume
  • Three current letters of reference (one must be from a direct supervisor)
  • Current clearances: Act 34, Act 151, Act 114, and Act 24 (PDE6004 Form)
  • Open until Filled

Great Valley School District is an equal-opportunity education institution and will not discriminate on the basis of race, color, national origin, sex, age, religion, or handicap in its activities, programs, or employment practices as required by Title VI, Title IX, Section 504, Individuals with Disabilities Education Act, Chapter 15 of the Pennsylvania School Code, and Americans with Disabilities Act. For information regarding civil rights, grievance procedures, services, activities, and facilities accessible to and usable by handicapped persons, contact the Human Resources Office, Great Valley School District, 100 Lindenwood Dr., Malvern, PA 19355 (610-889-2100).



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