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Director Culinary Development Jobs in Michigan (NOW HIRING)

Harper Associates

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Culinary Director

Troy, MI · On-site

$80K - $90K/yr

Regional Culinary Director - Business Dining $80-90,000 Detroit based - 35% travel, company vehicle ... development, and multi-unit operations oversight. Responsibilities * Oversee all phases of ...

Elegance Living

Wait Staff

Calumet, MI

$11.50 - $15.75/hr

Support the development of a positive customer service culture in the dining room under the direction of the Dining Room Manger or Director, Culinary Services. Take beverage and food orders, deliver ...

Elegance Living

Wait Staff

Calumet, MI · On-site

$11.50 - $15.75/hr

Support the development of a positive customer service culture in the dining room under the direction of the Dining Room Manger or Director, Culinary Services. Take beverage and food orders, deliver ...

Continental Services

Regional Culinary Professional

Troy, MI · On-site

$62K - $85K/yr

Conduct research and development of new culinary trends and ideas for menus. * Review recipes and ... Believes in and routinely practices direct and honest communication; actively shares information ...

Charlestowne Hotels

Culinary Supervisor

Midland, MI · On-site

$39K - $53K/yr

... development, scheduling, and directing of line level associates. * Perform other duties as assigned by the Executive or Sous Chef that depends on the need and at the discretion of the company.

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Director Culinary Development information

See Michigan salary details

$13.9K

$83.4K

$155.1K

How much do director culinary development jobs pay per year?

As of Aug 26, 2026, the average yearly pay for director culinary development in Michigan is $83,419.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,500.00 and $99,800.00 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 Michigan?

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

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

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

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

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

Director Culinary Development jobs near you

Director of Culinary Development

Troy, MI • On-site

Nino Salvaggio International Marketplace
201 - 500 employees

6.0

Company rating: 6.0 out of 10

Based on 16 frontline employees who took The Breakroom Quiz

Learn more about Nino Salvaggio International Marketplaceexternal

$90 - $130/hr

Other

Medical, Dental, Vision, Retirement, PTO

Posted 26 days ago

Job description

Benefits:
  • Health insurance
  • Paid time off
  • Vision insurance
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Employee discounts

Nino Salvaggio is currently searching for a new Director of Culinary Development to oversee all culinary operations of all locations. This position will require travel to all metro Detroit locations (Troy, Clinton Twp, St Clair Shores, Bloomfield and Livonia).

Responsibilities
  • Oversees all culinary recipe development and implementation in stores, producing build guides or step by step instructions for each store.
  • Maintains proper recipes in recipe computer system ensuring that changes in batch sizes are working properly.
  • Works with vendors to ensure we are receiving best negotiated pricing and quality products.
  • Ensures are products are made in accordance with all food safety laws and regulations.
  • Ensures that all transfers of products are being tracked and handled properly following company procedures.
  • Creates and maintains all main and side demo schedules ensuring that products are available at that time.
  • Determines and negotiates pricing for culinary items in company sales ad.
  • Contributes to party planning pricing and item selection ensuring that costs are in line with company guidelines.
  • Maintains Standard Operating Procedures Books for all culinary departments.
  • Maintains product packaging books ensure correct PLUs and containers are listed in each.
  • Assists in creating and maintaining cafe menus at each location.
  • Conducts store sanitation and quality walk throughs at each location.
  • Ensures product pricing in culinary departments are meeting the target gross profit.
  • Ensures inventory procedures are completed accurately and managers are ordering properly while following FIFO.
  • Ensures that culinary departments are following all shelf life procedures and scale labels are accurate with correct sell by dates and weight.
  • Monitors culinary managers to ensure that all policies and procedures are being followed.
  • Oversees all commissary operations ensuring that all recipes are being followed and standards are being kept.
  • Ensures that all culinary managers are maintaining Serv Safe certification and standards.
  • Assists in determining current menu selection in Gourmet to Go and monitors the display cases to ensure presentation is at company standards.
  • Ensures that all culinary departments are following the pull down process and no expired food is on display.
  • Ensures that coolers are properly rotated and dated and product placement is in accordance to food safety policies.
  • Assists in culinary social media content.
  • Evaluates equipment and renovation costs to keep kitchens up to date and in compliance.
  • Works with co-packers to ensure all culinary recipes are being followed to company specifications.
  • Handles customer service correspondences and issues as needed.
  • Evaluates movement reports for all culinary departments, communicating ideas to improve sales.
  • Ensures all culinary programs are kept up to date with all regulations and laws.
  • Plan, organize, direct and control all research and development activities and special projects with the assistance of General Managers, Department Managers and other supervisory personnel.
Qualifications
  • Must have culinary degree.
  • Must have multi-unit culinary experience.
  • Must have 10+ years experience in culinary.
  • Must have previous kitchen renovation experience.
  • Retail culinary experience preferred.
  • Must have great computer skills.
  • Must be organized and a multi-tasker.
  • Must be able to lift 50+ pounds.
  • Mut be able to stand for 8 or more hours at a time.

Compensation based on experience.

EOE

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