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Director Culinary Development Jobs in Florida (NOW HIRING)

Motek Florida

Culinary Director

Miami Beach, FL · On-site

$160K - $200K/yr

As Culinary Director, you will provide strategic and hands-on leadership over all operations in New ... Lead recruitment, training, and development of culinary talent. * Analyze food costs, waste, and ...

Benchmark

Our commitment to a People First culture is reflected in our approach to employee development ... The Director of Culinary is responsible for the leadership, quality, consistency, and financial ...

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How much do director culinary development jobs pay per year?

As of Aug 30, 2026, the average yearly pay for director culinary development in Florida is $71,522.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,300.00 and $85,600.00 per year, depending on experience, location, and employer.

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 are the key skills and qualifications needed to thrive as a director of culinary development?

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 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.

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Director Culinary Development jobs near you

Program Director - Culinary Arts

Tallahassee, FL • On-site

Keiser University 2
See more jobs at Keiser University 2external

Full-time

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

Job description

Program Director - Culinary Arts

Program Directors are responsible for leveraging their expertise to develop, maintain and deliver education services to students through:

  • Creating and Maintaining core curriculum across the institution
  • Communicating and monitoring delivery of core curriculum
  • Preparing course plans and material
  • Delivering courses
  • Monitoring progress/attendance
  • Advising students
  • Recording grades and submitting reports

Overview:

  • The Culinary Arts Program Director plays a key leadership role in advancing Keiser University's mission to provide career-focused education that meets community and industry needs. The Director oversees all aspects of the American Culinary Federation (ACF)-accredited Culinary Arts program, ensuring excellence in instruction, student learning outcomes, and program compliance with ACF accreditation standards.
  • The Program Director serves as both an educator and academic leader-delivering high-quality instruction, fostering student engagement, mentoring faculty, and maintaining a strong connection between the program and the regional hospitality and culinary community.

Position Requirements:

  • Bachelor's Degree in Culinary Arts, Hospitality Management, or related field required; Master's Degree is preferred.
  • Current ACF certification as a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), or higher strongly preferred
  • Minimum of three (3) years of teaching experience in a postsecondary or professional culinary training environment.
  • Minimum of five (5) years of professional culinary experience, including kitchen management or executive chef-level responsibilities.
  • Experience with ACF accreditation processes, curriculum development, and faculty supervision required.

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