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Director Culinary Development Jobs (NOW HIRING)

Sodexo Live!

Director, Culinary Services

Greenville, SC

$115K - $150K/yr

Contribute directly to the development of high-impact SOPs that enhance execution at scale. * Collaborate with cross-functional teams to ensure seamless integration between culinary vision and ...

Sodexo

Director, Culinary Services

Greenville, SC · On-site

$115K - $150K/yr

Contribute directly to the development of high-impact SOPs that enhance execution at scale. * Collaborate with cross-functional teams to ensure seamless integration between culinary vision and ...

Sodexo

Director, Culinary Services

Greenville, SC · On-site +1

$115K - $150K/yr

Contribute directly to the development of high-impact SOPs that enhance execution at scale. * Collaborate with cross-functional teams to ensure seamless integration between culinary vision and ...

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How much do director culinary development jobs pay per year?

As of Jun 18, 2026, the average yearly pay for director culinary development in the United States is $95,708.00, according to ZipRecruiter salary data. Most workers in this role earn between $74,000.00 and $114,500.00 per year, depending on experience, location, and employer.

What jobs pay 2000 a day?

High-paying jobs that can pay around $2,000 a day typically include executive roles such as Chief Executive Officers, specialized medical professionals like surgeons, and certain consulting or legal positions. These roles often require advanced degrees, extensive experience, and specialized skills, and may involve high levels of responsibility and long working hours.

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.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. They oversee culinary teams, develop menus, and ensure food quality standards are met, often requiring strong leadership and culinary skills.

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. Other high-paying roles in the food industry are rare and typically involve executive-level responsibilities or ownership stakes.

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 six figures in upscale restaurants, hotel chains, or corporate food services. These positions typically require extensive experience, leadership skills, and culinary expertise, often supported by advanced certifications or degrees. Compensation varies based on location, organization size, and individual credentials.

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

Director Culinary Experience

Cogir Senior Living

Rolling Hills Estates, CA • On-site

$80K - $85K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 7 days ago

Job description

Job Type
Full-time
Description
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
WHAT WE OFFER
  • Health, Dental, Vision, and Life Insurance.
  • 401K with company match.
  • Paid Vacation, Holidays, and Sick Leave.
  • Employee Assistance Program,
  • Generous Employee Referral Program and more.

POSITION SUMMARY
The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and the dining experience of our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.
If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!
KEY RESPONSIBILITIES
  • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.
  • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
  • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.
  • Maintain inventory control of food, beverages, supplies, and equipment.
  • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
  • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.
  • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
  • Ensure resident and family member satisfaction is maintained.
  • Responsible for planning, preparing, and executing special events and themed meals.

Requirements
CANDIDATE QUALIFICATIONS
Education and certifications:
  • High School Diploma or equivalent.
  • Culinary education is preferred, or an equivalent combination of experience and education is required.
  • Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

Experience, Competencies, and Skills:
  • At least 5 years of hands-on experience in food preparation.
  • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.
  • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.
  • Experience with restaurant openings is a plus.
  • Experience with special events and banquets is a plus.
  • Successful history of building teams and meeting financial goals.
  • Creativity and experience in menu development.
  • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!
  • Outstanding communication skills and the ability to motivate.
  • Compassion for our residents and a strong passion for excellence.

Salary Description
$80,000 - $85,000

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