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Director Culinary Development Jobs (NOW HIRING)

Aramark

Culinary Development Director

Dallas, TX

The Culinary Director leads a team of Executive Chefs embedded at bases nationwide, shaping the ... Development: Ensures proper operational standards and techniques are in place for all aspects of ...

Aramark

Culinary Development Director

Dallas, TX · On-site

The Culinary Director leads a team of Executive Chefs embedded at bases nationwide, shaping the ... Development: Ensures proper operational standards and techniques are in place for all aspects of ...

Aramark

Culinary Development Director

Dallas, TX · On-site

The Culinary Director leads a team of Executive Chefs embedded at bases nationwide, shaping the ... Development: Ensures proper operational standards and techniques are in place for all aspects of ...

Aramark

Culinary Development Director I

Plano, TX · On-site

The Culinary Development Director is responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates ...

Aramark

Culinary Development Director I

Plano, TX · On-site

The Culinary Development Director is responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates ...

Aramark

Culinary Development Director I

Plano, TX

The Culinary Development Director is responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates ...

Aramark

Culinary Development Director I

Plano, TX · On-site

The Culinary Development Director is responsible for enhancing the food program across the portfolio by creating a wide variety of innovative solutions to meet guest and client expectations. Creates ...

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Director Culinary Development information

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$16K

$95.7K

$178K

How much do director culinary development jobs pay per year?

As of Jul 12, 2026, the average yearly pay for director culinary development in the United States is $95,708.00, according to ZipRecruiter salary data. Most workers in this role earn between $74,000.00 and $114,500.00 per year, depending on experience, location, and employer.

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

To thrive as a Director of Culinary Development, you need extensive culinary expertise, menu innovation experience, and a background in food service management, often supported by a culinary degree or equivalent professional certifications. Familiarity with recipe management software, food costing tools, and industry-standard kitchen equipment is essential. Strong leadership, creativity, and excellent communication skills help drive team performance and foster collaboration across departments. These skills are vital for developing successful culinary programs, ensuring operational efficiency, and maintaining a competitive edge in the food industry.

What does a culinary director do?

A culinary director oversees the development and execution of menu concepts, ensuring quality and consistency across food offerings. They manage culinary teams, collaborate with suppliers, and often have expertise in food safety, kitchen operations, and culinary trends to maintain high standards in a food service environment.

What does a Director of Culinary Development do?

A Director of Culinary Development oversees the creation and enhancement of menu items, recipes, and food concepts for a restaurant, hospitality group, or food company. They work closely with chefs, product developers, and marketing teams to ensure that new dishes align with brand standards and customer preferences. Their responsibilities often include trend research, menu innovation, quality control, and managing culinary teams. This role requires a blend of creativity, leadership, and a deep understanding of culinary techniques and market trends.

What jobs pay 500,000 a year in the US?

In the culinary field, executive chef and culinary director roles at high-end restaurants or hotel chains can reach or exceed $500,000 annually, especially with bonuses and profit sharing. These positions require extensive experience, leadership skills, and often involve managing large teams and budgets in a fast-paced environment.

What is the highest paying job in culinary?

The highest paying roles in culinary are often executive chef, culinary director, or food service director, with salaries reaching into six figures. These positions typically require extensive experience, leadership skills, and often advanced certifications or degrees in culinary arts or hospitality management.

What are some common challenges faced by a Director of Culinary Development, and how can they be addressed?

A Director of Culinary Development often encounters challenges such as keeping up with rapidly changing food trends, ensuring consistency across multiple locations, and managing cross-functional collaboration between culinary teams and other departments like marketing and operations. To address these, it's important to stay informed about industry innovations, implement clear training protocols, and foster open communication with stakeholders. Building a strong team culture and establishing regular feedback mechanisms also help in overcoming obstacles and driving continuous improvement.

Is CDP higher than sous chef?

A CDP (Certified Dietary Manager or Chef de Partie) is generally a specialized culinary role, often focused on a specific station or section in a kitchen, while a sous chef is a senior leadership position responsible for managing kitchen operations and supporting the executive chef. Typically, a sous chef holds a higher position in the kitchen hierarchy than a CDP, with more managerial responsibilities and experience requirements. However, titles and responsibilities can vary by organization.
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Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in the United States as of July 2026, with employment types broken down into 88% Full Time, and 12% Part Time. Highlights an 100% In-person job distribution, with an average salary of $95,708 per year, or $46 per hour.
Director, Culinary Development - Lifestyle

Director, Culinary Development - Lifestyle

Hyatt

Manhattan, NY

$180K - $199K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Hyatt Hotels rating

7.1

Company rating: 7.1 out of 10

Based on 253 frontline employees who took The Breakroom Quiz

22nd of 106 rated hotels

Job description

Organization: Hyatt Lifestyle Group New York Hub

Summary: Hyatt seeks an enthusiastic Director to join our Lifestyle Group F&B Operations team. The role involves collaborating closely with operations, development, and design teams to drive culinary excellence.

Benefits
  • Annual allotment of free hotel stays at Hyatt hotels globally
  • Flexible work schedule and location
  • Work‑life benefits, including a complimentary Headspace subscription
  • A global family assistance policy with paid time‑off following birth or adoption and financial assistance for adoption
  • Paid Time Off, Medical, Dental, Vision, 401K with company match
Who You Are

You embody Hyatt’s core values of Empathy, Inclusion, Integrity, Experimentation, Respect, and Well‑being. You enjoy working with others, are results‑driven, and seek opportunities for personal and professional growth.

The Role
  • Lead all menu development and culinary concept creation in collaboration with development, creative, and design teams for independent restaurants, bars, and nightlife venues.
  • Ensure menus and culinary concepts are engineered to drive traffic and maximize product and labor efficiency.
  • Lead all kitchen layout, design, and equipment package specification for existing and future venues.
  • Engage in owner relations/interaction as needed.
  • Source culinary candidates and task force as needed.
  • Lead, manage, guide, inspire, and develop culinary leaders across the portfolio.
  • Ensure all menus are consistent and standards are met.
  • Develop systems for property culinary leaders to contribute to existing and future concepts.
  • Create and maintain recipe books, order guides, and training materials.
  • Demonstrate a commitment to Hyatt’s Core Values.
Qualifications
  • 10‑15 years culinary experience with progressive responsibility.
  • Minimum 5 years in an executive chef or comparable management role, preferably in lifestyle hotels or creative restaurant concepting.
  • Experience in food and beverage development and operations with a proven track record.
  • Well‑versed in all aspects of kitchen operations.
  • Current ServSafe Certification.
  • Proficiency with Microsoft Office.
Additional Requirements
  • Must be able to travel up to 75 %.
  • Strong understanding of culinary operational principles.
  • Ability to influence stakeholders at all levels.
  • Superior verbal and written communication skills.
  • Ability to do theoretical costing around food, purchasing, and labor.
  • Command of P&Ls and ability to interpret data to improve operations and profitability.
  • A hands‑on leader who enjoys working side by side with property culinary teams.
  • Above average understanding of Human Resources SOPs.

Salary: $180,500 - $199,500. Final pay will depend on experience, skill level, and location and will meet local requirements.

EEO Statement: All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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What Hyatt Hotels employees say

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About Hyatt

Sourced by ZipRecruiter

At Hyatt, we believe in the power of belonging and creating a culture of care, where our colleagues become family. Since 1957, our colleagues and our guests have been at the heart of our business and helped Hyatt become one of the best, and fastest-growing hospitality brands in the world. Our transformative growth and the addition of new hotels, brands, and business lines can open the door for exciting career and growth opportunities for our colleagues. As we continue to grow, we never lose sight of what's most important: People. We turn trips into journeys, encounters into experiences, and jobs into careers.

Industry

Hospitality services

Company size

10,000+ Employees

Headquarters location

Chicago, IL, US

Year founded

1957

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