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Director Culinary Development Jobs in Delaware (NOW HIRING)

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Supervise and mentor the Executive Chef, supporting menu development and culinary innovation while ... Director of Food & Beverage in a full-service hotel environment * Proven success managing high ...

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Director Culinary Development information

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$16K

$95.8K

$178.2K

How much do director culinary development jobs pay per year?

As of Jun 24, 2026, the average yearly pay for director culinary development in Delaware is $95,791.00, according to ZipRecruiter salary data. Most workers in this role earn between $74,100.00 and $114,600.00 per year, depending on experience, location, and employer.

What jobs pay 2000 a day?

High-paying jobs that can pay around $2,000 a day typically include executive roles such as Chief Executive Officers, specialized medical professionals like surgeons, and certain consulting or legal positions. These roles often require advanced degrees, extensive experience, and specialized skills, and may involve high levels of responsibility and long working hours.

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.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. They oversee culinary teams, develop menus, and ensure food quality standards are met, often requiring strong leadership and culinary skills.

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. Other high-paying roles in the food industry are rare and typically involve executive-level responsibilities or ownership stakes.

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 six figures in upscale restaurants, hotel chains, or corporate food services. These positions typically require extensive experience, leadership skills, and culinary expertise, often supported by advanced certifications or degrees. Compensation varies based on location, organization size, and individual credentials.

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.
What are popular job titles related to Director Culinary Development jobs in Delaware? For Director Culinary Development jobs in Delaware, the most frequently searched job titles are:
What job categories do people searching Director Culinary Development jobs in Delaware look for? The top searched job categories for Director Culinary Development jobs in Delaware are:
What cities in Delaware are hiring for Director Culinary Development jobs? Cities in Delaware with the most Director Culinary Development job openings:
Director Culinary Development jobs near you

EXECUTIVE CHEF / CULINARY DIRECTOR

Harry's Hospitality Group

Wilmington, DE

$85K - $110K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Posted 9 days ago

Job description

Harry’s Hospitality Group
EXECUTIVE CHEF / CULINARY DIRECTOR
$85,000.00 - $110,000.00/year salary plus bonus potential and benefits.
Lead a multi-unit AWARD-WINNING culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment.
Southern Living - The South's Most Legendary Restaurants - Harry's Savoy Grill
Harry's Savoy Grill named one of USA Today Restaurants of the Year 2024
Bring your culinary expertise and join our team!
HHG locations include:
Harry’s Savoy Grill amp; Ballroom (Wilmington, DE)
Kid Shelleen’s Trolley Square (Wilmington, DE)
Kid Shelleen’s Branmar Plaza (Wilmington, DE)
ABOUT HHG:
Dating to 1988, Harry’s food and service has become renowned, starting with the legendary Harry’s Savoy Grill in North Wilmington, the elegant Harry’s Savoy Ballroom adjacent to Harry’s Savoy Grill and the neighborhood favorite Kid Shelleen’s Charcoal House amp; Saloon in Trolley Square and our 2nd Kid Shelleen's location in Branmar Plaza.
HHG is a promise of great food, excellent service, and a fun atmosphere. We’re dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time.
POSITION SUMMARY:
The Executive Chef / Culinary Director is responsible for the overarching culinary operations and initiatives to support multiple restaurant and ballroom locations. This position will lead and directly oversee all aspects of Harry’s Hospitality Group’s culinary planning and service to ensure the highest levels that maximizes profits through outstanding guest experiences. This is an operational position that will oversee the culinary program at multiple locations. Duties include menu planning and costs, preparation and presentation of food that implements effective controls of food and labor costs that results in achieving the required results of the business. Drives adherence to quality and safety standards. This role is also expected to represent HHG thru community engagement.
REQUIREMENTS:
Education
Degree from post-secondary culinary school/program.
Experience
Executive Chef, Culinary Director and/or F amp;B Director experience preferred.
Progressive culinary leadership experience, preferably in a chef-driven, a la carte and banquet setting.
Experience overseeing high-volume multi-unit operations.
Skills
Strong leadership and inter-department collaboration skills that motivates teams and creates a culture of engagement.
Experience designing, developing and maintaining standardized recipes.
Effective budgeting and financial experience.
Knowledge, effective implementation of and adherence to health codes and food safety.
Exceptional ability to multi-task.
Proven ability to conceptualize and execute initiatives in agreed upon time periods.
Ability to thrive in a fast-paced environment.
Strong attention to detail.
Excellent written and communication skills.
Physical
Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift up to 50 pounds in weight. Must have a valid driver’s license and reliable transportation to travel between all locations on a daily/weekly basis.
Availability must include days, nights, weekends and holidays.
BENEFITS include medical, dental, vision, supplemental, basic life and AD amp;D, vacation, dining discounts, professional development.
Job Type: Full-time

Learn more about HHG at https://www.harryshospitalitygroup.com

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