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Director Culinary Development Jobs in Ohio (NOW HIRING)

Hhs

Culinary Director

Beachwood, OH · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Lead team member recruiting, training, development, scheduling, and assignments * Perform daily ...

New

HHS LLC

Culinary Director

Fairfield, OH · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Lead team member recruiting, training, development, scheduling, and assignments * Perform daily ...

HHS

Culinary Director

Fairfield, OH · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Lead team member recruiting, training, development, scheduling, and assignments * Perform daily ...

Hhs

Culinary Director

Fairfield, OH · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Lead team member recruiting, training, development, scheduling, and assignments * Perform daily ...

Meadow Falls of Bath

Dining Director

Akron, OH · On-site

Dining Director Meadow Falls of Bath - Akron, OH We are seeking an exceptional Dining Director to ... mentor a team of culinary professionals, providing coaching, training, and development ...

Meadow Falls of Bath

Dining Director

Akron, OH · On-site

Dining Director Meadow Falls of Bath - Akron, OH We are seeking an exceptional Dining Director to ... mentor a team of culinary professionals, providing coaching, training, and development ...

Wendy's

Manager - Culinary Innovation

Dublin, OH · On-site

$105K - $184K/yr

Lead culinary innovation by creating trend-forward menu items aligned with brand strategy. Manage ... Grow and Develop Direct Reports * Mentor team members through structured development plans and ...

Wendy's

Manager - Culinary Innovation

Dublin, OH

$105K - $184K/yr

Lead culinary innovation by creating trend-forward menu items aligned with brand strategy. Manage ... Grow and Develop Direct Reports * Mentor team members through structured development plans and ...

Triple Crown Senior Living

Culinary Server

Mason, OH · On-site

Complete resident checklist and report results to cook or Culinary Director (CD) * Assist in meal ... Opportunities for professional growth and development * A supportive, inclusive work environment ...

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All JobsCulinary Development JobsDirector Culinary Development JobsDirector Culinary Development Jobs in Ohio

Director Culinary Development information

See Ohio salary details

$15.2K

$91K

$169.2K

How much do director culinary development jobs pay per year?

As of Jul 17, 2026, the average yearly pay for director culinary development in Ohio is $90,990.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,400.00 and $108,900.00 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.
What are popular job titles related to Director Culinary Development jobs in Ohio? For Director Culinary Development jobs in Ohio, the most frequently searched job titles are:
What job categories do people searching Director Culinary Development jobs in Ohio look for? The top searched job categories for Director Culinary Development jobs in Ohio are:
What cities in Ohio are hiring for Director Culinary Development jobs? Cities in Ohio with the most Director Culinary Development job openings:
Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in Ohio as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $90,990 per year, or $43.7 per hour.
Culinary Director

Culinary Director

Hhs

Beachwood, OH • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 2 days ago

Job description

Location:

University Hospitals Rehabilitation Hospital

Pay Rate:

Salary - Salary Plan, 70,000.00 USD Annual

Work Shift:

Job Description

We're looking for a friendly, compassionate, leader to join our culinary team!
Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Deliver excellent patient meal service while exploring creative avenues to make the hospital cafe a community asset-through great food options, a welcoming retail space, local partnerships, and more. Impact the overall health and well-being of every patient and change the perception of hospital food. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment.

Responsibilities

  • Manage the food service department to provide excellent service and quality

  • Communicate with department, facility, and company leadership to achieve goals

  • Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value

  • Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

  • Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance

  • Lead team member recruiting, training, development, scheduling, and assignments

  • Perform daily inspections and assessments and coach and counsel team members

  • Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance

  • Implement team-building initiatives to create a positive and safe work environment

  • Drive compliance with health, safety, and industry regulatory agencies

Skills

  • Leadership: Effectively lead and manage a supportive, respectful, and inclusive team

  • Interpersonal Skills: Ability to interact with individuals at all levels of the organization

  • Communication: Effective written, spoken, and non-verbal communication as well as presentation skills

  • Customer Service: Service-oriented mentality with a focus on exceeding expectations

  • Professionalism: Maintain a positive and professional demeanor

  • Decision Making: Ability to quickly make sound decisions and judgments

  • Proactivity: Self-motivated with the ability to effectively prioritize projects and needs

  • Team Player: Willingness to collaborate and provide support where needed to achieve outcomes

  • Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings

  • Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

  • ServSafe Food Service Manager Certification

  • 5+ years of food operations experience, including 3+ years of management

  • Experience with cash handling policies and procedures

  • Familiarity with various point of sales (POS)/register systems

  • Computer skills including word processing, spreadsheets, email, and ordering platforms

  • Must be willing to relocate for promotion opportunities

Not Required But a Big Plus

  • Certified Dietary Manager (CDM)

  • Experience working in a hospital environment

  • Proficiency in languages other than English, especially Spanish

What We Offer

  • Paid time off (vacation and sick)

  • Medical, dental, and vision insurance

  • 401(k) with employer match

  • Employee Assistance Program (EAP)

  • Career development and ongoing training

Important to Know

  • Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.

  • Veterans and candidates with military experience are encouraged to apply.

  • HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

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