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Director Culinary Innovation Jobs in Washington (NOW HIRING)

Compass Group

Director of Dining Services

Washington, DC · On-site

$90K - $100K/yr

Support the implementation of new culinary, hospitality, and service initiatives. * Ensure ... Understanding of hospitality innovation, workplace dining trends, and premium service delivery.

Compass Group

Director of Dining Services

Washington, DC · On-site

$90K - $100K/yr

Support the implementation of new culinary, hospitality, and service initiatives. * Ensure ... Understanding of hospitality innovation, workplace dining trends, and premium service delivery.

Jose Andres Group

People Director DC

Washington, DC · On-site

Through our restaurants, bars, hotels, and culinary experiences, we create extraordinary ... innovation, service, and purpose. We believe our greatest asset is our people. Every team member ...

José Andrés Group

People Director DC

Washington, DC · On-site

Through our restaurants, bars, hotels, and culinary experiences, we create extraordinary ... innovation, service, and purpose. We believe our greatest asset is our people. Every team member ...

Occasions

Director of Event Services

Washington, DC · On-site

$75K - $80K/yr

... and Innovation by keeping things exciting, please see our open position below. Job Summary Job ... Ability to establish credibility with senior culinary professionals * Human Resource experience ...

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Director Culinary Innovation information

What are the key skills and qualifications needed to thrive as a director of culinary innovation?

To thrive as a Director of Culinary Innovation, you need extensive culinary expertise, menu development experience, and a degree in culinary arts or a related field. Familiarity with food safety standards, R&D processes, and kitchen management systems is typically required, along with certifications such as ServSafe. Creativity, leadership, and strong communication skills set standout candidates apart by enabling effective team collaboration and trend-setting ideation. These skills are crucial to successfully leading culinary teams, developing market-responsive menus, and ensuring operational excellence.

What does a director of culinary innovation do?

A Director of Culinary Innovation leads the development of new food concepts, recipes, and menu items within a restaurant group, food company, or hospitality organization. They research food trends, collaborate with chefs and product developers, and oversee the testing and implementation of new culinary offerings. This role combines creativity with business strategy to ensure that new menu items are both appealing to customers and aligned with the brand's goals. Additionally, they may work closely with marketing, supply chain, and operations teams to ensure successful product launches and consistent quality.

How does a director of culinary innovation typically collaborate with other departments within a food service organization?

A Director of Culinary Innovation frequently partners with teams such as marketing, supply chain, and operations to ensure new menu items align with brand strategy, ingredient availability, and kitchen workflows. This role often leads cross-functional meetings to gather feedback, address operational concerns, and refine recipes based on input from chefs, nutritionists, and customer insights teams. Effective collaboration is essential to successfully launch innovative concepts that are both exciting for customers and feasible for large-scale implementation.

What is the difference between Director Culinary Innovation vs Executive Chef?

AspectDirector Culinary InnovationExecutive Chef
Primary FocusDeveloping new culinary concepts, product innovation, and culinary strategyOverseeing kitchen operations, menu creation, and food preparation
Work EnvironmentCorporate kitchens, R&D labs, product development settingsRestaurant kitchens, hotel kitchens, culinary establishments
CredentialsOften requires culinary degree, experience in innovation or R&DCulinary degree, extensive kitchen experience, culinary certifications
Industry UsageCommon in food manufacturing, hospitality chains, and corporate food servicesPrimarily in restaurants, hotels, and culinary establishments

The main difference is that the Director of Culinary Innovation focuses on creating new culinary concepts and product development within a corporate or industry setting, while the Executive Chef manages daily kitchen operations and menu execution in a restaurant or hospitality environment. Both roles require culinary expertise, but their responsibilities and work environments differ significantly.

What are popular job titles related to Director Culinary Innovation jobs in Washington? For Director Culinary Innovation jobs in Washington, the most frequently searched job titles are:
What job categories do people searching Director Culinary Innovation jobs in Washington look for? The top searched job categories for Director Culinary Innovation jobs in Washington are:
What cities in Washington are hiring for Director Culinary Innovation jobs? Cities in Washington with the most Director Culinary Innovation job openings:
Director Culinary Innovation jobs near you

Vice President, Retail Sales

Trinity Technology Solutions

Sterling, VA • On-site

$250K/yr

Full-time

Re-posted 8 days ago

Job description

Job Title: Vice President, Retail Sales

Location: Sterling, VA
 

Salary-$250000
Reports To: Chief Commercial Officer / CEO
Department: Sales & Commercial Strategy
Industry: Food Manufacturing 
Food Manufacturing must have

Position Summary:

The Vice President, Retail Sales will drive the national retail growth strategy for a premium line of sous vide food products. This executive is responsible for expanding distribution across grocery, mass, and club channels, cultivating strategic customer relationships, and driving revenue and profitability. The ideal candidate has deep experience in retail food sales, a passion for culinary innovation, and strong knowledge of the sous vide or premium prepared foods category.

Key Responsibilities:

  • Develop and execute a national retail sales strategy for sous vide product lines, including ready-to-eat proteins, sides, and meal kits.

  • Build and lead a high-performing sales team, including regional directors, account managers, and broker networks.

  • Cultivate relationships with key retail partners (e.g., Whole Foods, Kroger, Costco, Target) to drive placement, promotions, and category growth.

  • Lead customer negotiations, trade spend management, and joint business planning.

  • Collaborate with Marketing and Culinary teams to align product innovation with consumer trends and retailer needs.

  • Partner with Operations and Supply Chain to ensure accurate forecasting, inventory management, and on-time delivery.

  • Monitor competitive activity and market trends to identify opportunities for differentiation and growth.

  • Represent the brand at trade shows, culinary events, and industry forums.

Qualifications:

  • Bachelor’s degree in Business, Marketing, or related field; MBA preferred.

  • 10+ years of progressive sales leadership experience in food manufacturing, with a strong focus on retail channels.

  • Experience with premium, refrigerated, or prepared food categories; sous vide experience highly preferred.

  • Proven success in launching and scaling new products in retail environments.

  • Strong leadership, strategic thinking, and negotiation skills.

  • Ability to travel up to 50%.

Preferred Experience:

  • Familiarity with consumer education around sous vide cooking and premium food positioning.

  • Experience working with culinary teams and translating food trends into retail strategy.

  • Success in building brand presence in both natural and conventional retail channels.