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Director Culinary Innovation Jobs (NOW HIRING)

PepsiCo

Food Innovation Lead

Bessemer City, NC

$14 - $19/hr

Food Ventures plays a critical role in delivering culinary-led, consumer-first solutions ... Work closely with New Business Director and Key Account Managers to support customer retention ...

F1 Arcade

Global Culinary Director

Chicago, IL · On-site

Chief Executive Officer / Managing Director Role Overview The Global Culinary Director is ... Support franchise partners with culinary innovation and menu * Develop franchise-ready culinary ...

PepsiCo

Food Innovation Lead

Bessemer City, NC · On-site

$14 - $19/hr

Food Ventures plays a critical role in delivering culinary-led, consumer-first solutions ... Work closely with New Business Director and Key Account Managers to support customer retention ...

the Chef Agency

Culinary Director

Seattle, WA · On-site

$115K - $120K/yr

... innovation, and profitability across multiple locations. Key Responsibilities: * Develop and ... Proven success as an Executive Chef or Culinary Director in a high-volume or upscale restaurant ...

Kizuki Ramen

Culinary Director

Redmond, WA · On-site

$110K - $130K/yr

Culinary Director Location: Redmond / Renton, WA | Company Wide | Full-Time Pay Range: $110,000 ... Menu Innovation & Product Development * Lead creation, testing, and rollout of new menu items and ...

Aramark

Culinary Director

Dallas, TX · On-site

Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense ...

Aramark

Culinary Director

Schertz, TX · On-site

Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense ...

Aramark

Culinary Director

San Antonio, TX

Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark's Salute program - our military and defense ...

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$30K

$96.9K

$214K

How much do director culinary innovation jobs pay per year?

As of Jul 7, 2026, the average yearly pay for director culinary innovation in the United States is $96,881.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,000.00 and $123,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Director of Culinary Innovation, and why are they important?

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.

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Director Culinary Innovation jobs near you
Director of Culinary Experiences - Vetter Senior Living

Director of Culinary Experiences - Vetter Senior Living

Vetter Senior Living

Elkhorn, NE • On-site

Full-time

Posted 24 days ago

Vetter Senior Living rating

6.9

Company rating: 6.9 out of 10

Based on 16 frontline employees who took The Breakroom Quiz

Job description

Vetter Senior Living is seeking a next level leader to become our Director of Culinary Experiences. The Director of Culinary Experiences is a visionary and operational leader responsible for elevating the culinary and hospitality standards across Vetter Senior Living's Senior Living Communities--including skilled nursing, assisted living, and independent living. This role blends clinical excellence with the artistry of five-star dining, ensuring that every resident enjoys meals that are not only nutritious but beautifully presented, thoughtfully served, and emotionally enriching.

Key Responsibilities

  • Five-Star Culinary Vision
    • Design and implement dining programs that rival upscale restaurant experiences, tailored to the unique needs of older adults.
    • Curate menus that balance gourmet appeal with therapeutic and dietary requirements, using fresh, seasonal, and locally sourced ingredients.
  • Resident-Centered Experience Design
    • Create elegant, welcoming dining environments that promote dignity, engagement, and enjoyment.
    • Introduce themed dinners, chef's tables, and interactive culinary events.
  • Multi-Site Operational Leadership
    • Oversee food service operations across all Vetter communities, ensuring consistency in quality, presentation, and service.
    • Partner with Director of Culinary and Dining Services to monitor compliance with CMS regulations, food safety standards, and clinical dietary guidelines.
  • Team Development & Culture Building
    • Co-lead and mentor a network of culinary directors, chefs, and dining team members who embody our values of serving, integrity, teamwork, and excellence.
    • Provide training in hospitality service, culinary innovation, and person-centered care.
  • Cross-Functional Collaboration
    • Partner with nursing, wellness, and life enrichment teams to integrate dining into holistic resident care.
    • Engage with residents and families to gather feedback and continuously refine offerings.
  • Quality Assurance & Performance Metrics
    • Establish KPIs for dining satisfaction, plating standards, service timeliness, and team engagement.
    • Conduct regular audits, site visits, and performance reviews to uphold five-star standards.

Qualifications

  • Executive Operations Leadership: Experienced operations leader with 15+ years leading multi-unit hospitality and food service operations including restaurants and/or hospitality groups, including managing large teams and significant budgets.
  • Strategic Planning and Organizational Growth: Expertise in developing long-range strategic plans, evaluating market opportunities, guiding expansion initiatives, and strengthening organizational infrastructure to support growth.
  • Strong financial and business acumen, including P&L leadership, budgeting, forecasting, developing new concepts, improving existing brands, and ensuring great guest and customer experiences.
  • People-focused leader who builds strong teams through clear communication, coaching, and a positive, accountable culture.
  • Training, Onboarding & Talent Development: Builder of training programs, onboarding frameworks, and operational playbooks that drive consistency, team alignment, and long-term talent retention.

Ideal Candidate Traits

  • Passionate about transforming senior dining into a five-star experience.
  • Creative, detail-oriented, and committed to culinary artistry and resident dignity.
  • Skilled in project management and innovation.
  • Skilled communicator and collaborator across disciplines and communities.
  • Embraces innovation, inclusion, and continuous learning.

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