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Director Culinary Development Jobs in Indiana (NOW HIRING)

Sodexo

Culinary Supervisor

Indianapolis, IN · On-site

$23 - $25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and ... Access to ongoing training/development and advancement opportunities to turn your job into a career ...

Sodexo Live!

Culinary Supervisor

Indianapolis, IN

$23 - $25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and ... Access to ongoing training/development and advancement opportunities to turn your job into a career ...

Sodexo

Culinary Supervisor

Indianapolis, IN · On-site

$23 - $25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and ... Access to ongoing training/development and advancement opportunities to turn your job into a career ...

Sodexo

Culinary Supervisor

Indianapolis, IN · On-site

$24 - $25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and ... Access to ongoing training/development and advancement opportunities to turn your job into a career ...

OSI Group

Culinary Technologist Associate

Tipton, IN · On-site

Supports the OSI Culinary Team in the preparation and development of bench-top samples and new ... direct reports. Support food product formulation from initial bench-top development to ...

OSI Group

Culinary Technologist Associate

Tipton, IN · On-site

Supports the OSI Culinary Team in the preparation and development of bench-top samples and new ... direct reports. * Support food product formulation from initial bench-top development to ...

Triple Crown Senior Living

Culinary Cook

New Albany, IN · On-site

$14.75 - $18.50/hr

Plan Chef's Choice items to be served daily, verifying selection with Culinary Director as ... Opportunities for professional growth and development * A supportive, inclusive work environment ...

Newfields

Director of Business Enterprise

Indianapolis, IN · On-site

$120 - $180/hr

... Culinary Arts, Events, concessions, café, theater partnerships and other institutional business ... Partner with the Director of Business Development to operationalize new revenue-generating ...

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All JobsCulinary Development JobsDirector Culinary Development JobsDirector Culinary Development Jobs in Indiana

Director Culinary Development information

See Indiana salary details

$15.2K

$91.1K

$169.4K

How much do director culinary development jobs pay per year?

As of Sep 3, 2026, the average yearly pay for director culinary development in Indiana is $91,073.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,400.00 and $109,000.00 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.

What are popular job titles related to Director Culinary Development jobs in Indiana?

For Director Culinary Development jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Director Culinary Development jobs in Indiana look for?

The top searched job categories for Director Culinary Development jobs in Indiana are:

What cities in Indiana are hiring for Director Culinary Development jobs?

Cities in Indiana with the most Director Culinary Development job openings:

Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 14% Part Time, and 2% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $91,073 per year, or $43.8 per hour.

Director Culinary Services

St John's United

Shelbyville, IN • On-site

$90K - $100K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 8 days ago

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

Salary- $90,000 - $100,000
The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.

Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
  • Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
  • Completes mandatory training and competencies annually.

AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
  • 7-10+ years of progressive culinary leadership experience
  • 3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
  • Demonstrated success managing:
  • Multi-unit or large campus dining operations
  • Retail, resident dining, and catering services
  • Annual budgets, food/labor cost controls, and financial forecasting
  • Experience in senior living, acute care, or healthcare dining highly preferred
  • Proven ability to lead teams of 30-100+ associates across multiple departments
  • Preferred Qualifications
  • Experience with GPO/vendor contract negotiations
  • Experience opening new accounts or major program transitions
  • Culinary innovation in wellness and lifestyle dining
  • Multi-site oversight or regional support background

License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

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