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Director Culinary Development Jobs in Orem, UT (NOW HIRING)

Mobettahs

Corporate Chef

Lehi, UT

A DAY IN THE LIFE Reporting to the Sr. Director of Marketing, this role owns culinary innovation ... Lead culinary development for new menu items from ideation and bench testing through tastings ...

New

Crumbl

Research & Development Chef

Provo, UT

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks ... Formal culinary degree/education is required * An understanding of general food science * Exemplary ...

Crumbl

Research & Development Chef

Provo, UT

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks ... Formal culinary degree/education is required * An understanding of general food science * Exemplary ...

Crumbl

Research & Development Chef

Provo, UT · On-site

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks ... Formal culinary degree/education is required * An understanding of general food science * Exemplary ...

Powdr

Executive Sous Chef - Snowbird Resort

Snowbird, UT

$64K - $81K/yr

... directing Snowbird's culinary operations across multiple restaurants, banquet kitchens, seasonal ... Leadership, Culture, Staffing & Development * Lead, coach, and support Chefs, Sous Chefs ...

The Stelle

Sous Chef

Heber, UT

$50K - $67K/yr

Direct daily kitchen operations and supervise preparation and service to achieve quality ... development of the culinary team. * Set clear performance expectations and build a culture of ...

CoralTree Hospitality

Sous Chef

Heber, UT · On-site

$50K - $67K/yr

Direct daily kitchen operations and supervise preparation and service to achieve quality ... development of the culinary team. * Set clear performance expectations and build a culture of ...

New

Hyatt Hotels Corporation

Cook - All Levels

Park City, UT · On-site

$14.75 - $19.50/hr

... culinary leaders in a supportive environment that encourages growth, creativity, and development ... Direct deposit * Complimentary colleague meals * Complimentary parking * Discounted ski pass ...

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Director Culinary Development information

See Orem, UT salary details

$13.9K

$83.2K

$154.7K

How much do director culinary development jobs pay per year?

As of Aug 22, 2026, the average yearly pay for director culinary development in Orem, UT is $83,206.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,300.00 and $99,500.00 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 Orem, UT?

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

What job categories do people searching Director Culinary Development jobs in Orem, UT look for?

The top searched job categories for Director Culinary Development jobs in Orem, UT are:

What cities near Orem, UT are hiring for Director Culinary Development jobs?

Cities near Orem, UT with the most Director Culinary Development job openings:

Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in Orem, UT as of August 2026, with employment types broken down into 1% As Needed, 76% Full Time, 21% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $83,206 per year, or $40 per hour.

Corporate Chef

Mobettahs

Lehi, UT

Full-time

Posted 3 days ago

New

Mo' Bettahs rating

4.6

Company rating: 4.6 out of 10

Based on 42 frontline employees who took The Breakroom Quiz

88th of 106 rated fast food restaurants

Job description

At Mo'Bettah's, we valueKuleana(Responsibility), Ho'okipa (Hospitality and Aloha),Ho'okuku(Competitiveness),Mo'omeheu(Culture),Miki'oi(Fine Craftsmanship), and Pono (Righteousness). These values reflect the qualities of an ideal team player: hunger, kindness, energy, humility, and selflessness. We believe in taking responsibility for our actions, celebrating our unique Hawaiian culture, providing personable service, striving for excellence, and paying attention to detail.

A DAY IN THE LIFE

Reporting to the Sr. Director of Marketing, this role owns culinary innovation and product quality across Mo'Bettahs. You will develop new menu items from firsttastetest through system-wide launch, continuously improve existing recipes for consistency, execution, and cost, andestablishthe product specifications and quality standards our restaurants and suppliers build to. You will spend time inour kitchencooking, tasting, and testing; inside supplier facilitiesvalidatingproducts; and in restaurants partnering with Operations and Training to ensure what works in development also works during a Friday night rush. You will also partner closely with our founders, Kimo and Kalani Mack, to ensure our foodremainstrue to the Hawaiian food and traditions Mo'Bettahswas built on. This position is based in Lehi, UT with travel to restaurants, suppliers, and test markets as the work requires.

WHAT YOU'LL DO:

  • Lead culinary development for new menu items from ideation and bench testing through tastings,recipe refinement, operationsvalidation, and system-wide launch.

  • Continuously improve existing recipes for consistency, execution, yield, and food cost without compromising the guest experience.Manage brand recipe book.

  • Own recipes, build standards, plate presentation, prep specifications, hold times,portionstandards, and other culinary documentation used by restaurant Team Members.

  • Lead structured testing, including cuttings, blind comparisons, yield and shrink testing, and quality validation for proposed product or process changes.

  • Write andmaintainproduct specifications and quality standards forpurchasedingredients, including proteins, marinades, sauces, and produce.

  • Visit supplier and co-manufacturing facilities tovalidateproduct quality and serve as the culinary voice in supplier evaluations.

  • Partner with Operations and Training to test products in restaurantstorefineexecution andbuild clear training materials before system-wide rollout.

  • Partner with Food Safety to ensure recipes and specifications meet food safety, allergen, and holding requirements whilemaintainingstandards for taste, texture, appearance, yield, and consistency.

WHAT YOU'LL NEED:

  • 6+ years of progressive culinary experience, including at least 3 yearsinrecipe or product development for a multi-unit restaurant brand.

  • Proven experience taking products frominitialdevelopment through successful multi-location launch.

  • Strong hands-on proteinexpertise, including whole-muscle andportioncuts, marinades and brines, slow cooking, and grilling.

  • Strong understanding of food cost, yield, and thefinancial impactof culinary decisions.

  • Working knowledge of HACCP principles and allergen management;ServSafeManager Certification or ability to obtain within90 daysof hire.

  • Strong written and verbal communication skills, including the ability to translate culinary standards into clear recipes, build guides, and training materials.

  • Ability to work cross-functionally with Marketing, Operations, Training, Food Safety, and Supply Chain and confidently advocate for product quality.

  • Ability and willingness to travel to restaurants, suppliers, and test markets asrequired.

  • Culinary degree, degree in Food Science, Nutrition, ora relatedfield, or equivalent professional culinary experience.

PREFERRED:

  • Experience developing products for a protein-centric menu, particularly slow-cooked, grilled, or marinated proteins.

  • Experience with Hawaiian, Polynesian, or Asian cuisine and an understanding of or curiosity about the food traditions behind it.

  • Experience running a testkitchen, orlimited-time-offer development.

  • Certified Research Chef (CRC) credential or comparable food science training.

WORKING CONDITIONS:

The position requires qualified individuals to see,hearand speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods; lift 50 pounds; bend, stoop, and kneel. Required to stand for extended periods on a cook line near hot equipment including grills, steam tables, and rice cookers, to enter walk-in coolers and freezers during restaurant and supplier visits, and to taste and smell food products throughout the day. You maybe requiredto work outside in various weather conditions. You maybe requiredto work on a computer for extended periods, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. You may be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment.

Mo'Bettahsis an equal opportunity employer that prohibits workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy.

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