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Director Culinary Operations Salary Jobs (NOW HIRING)

LSL ALF LLC

Director- Culinary

Lake Elmo, MN · On-site

$58K - $74K/yr

Schedule: Full-Time Monday-Friday AMs and Manager On Duty Weekend Rotation Salary: $58,000-$74,000 ... Our Director of Culinary becomes family and impacts the lives of our residents who live in a ...

New

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Job Title: Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for ... Competitive Salary * Annual Bonus * Meal Privileges--because food should make people feel good!

Lifespark Holdings, Inc.

Director- Culinary

Edina, MN · On-site

$58K - $74K/yr

Schedule: Full-Time Monday-Friday AMs and Manager On Duty Weekend Rotation Salary: $58,000-$74,000 ... Our Director of Culinary becomes family and impacts the lives of our residents who live in a ...

New

LSL ALF LLC

Director- Culinary

Minneapolis, MN

$58K - $74K/yr

Schedule: Full-Time Monday-Friday AMs and Manager On Duty Weekend Rotation Salary: $58,000-$74,000 ... Our Director of Culinary becomes family and impacts the lives of our residents who live in a ...

New

Lifespark Holdings, Inc.

Director- Culinary

Winona, MN · On-site

$58K - $74K/yr

Schedule: Full-Time Monday-Friday AMs and Manager On Duty Weekend Rotation Salary: $58,000-$74,000 ... Our Director of Culinary becomes family and impacts the lives of our residents who live in a ...

New

Salem's Fresh Eats

Culinary Operations Partner

Tampa, FL · On-site

$75K - $100K/yr

Proven success leading kitchen operations as an Executive Chef, Chef Partner, Culinary Director, or ... Competitive salary. * Growth opportunities within a dynamic and expanding brand. * Health, dental ...

Sodexo

Director, Culinary Services

Los Angeles, CA · On-site +1

$115K - $150K/yr

Performs specialized technical tasks to support operations. Work is primarily achieved ... Salary offers are based on a candidate's specific criteria, like experience, skills, education, and ...

Sodexo

Director, Culinary Services

Seattle, WA · On-site +1

$115K - $150K/yr

Performs specialized technical tasks to support operations. Work is primarily achieved ... Salary offers are based on a candidate's specific criteria, like experience, skills, education, and ...

Sodexo

Director, Culinary Services

San Diego, CA · On-site +1

$115K - $150K/yr

Performs specialized technical tasks to support operations. Work is primarily achieved ... Salary offers are based on a candidate's specific criteria, like experience, skills, education, and ...

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All JobsCulinary Operations Salary JobsDirector Culinary Operations Salary Jobs

Director Culinary Operations Salary information

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$34K

$107.7K

$179.5K

How much do director culinary operations salary jobs pay per year?

As of Aug 21, 2026, the average yearly pay for director culinary operations salary in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 per year, depending on experience, location, and employer.

What is the difference between Director Culinary Operations Salary vs Executive Chef Salary?

AspectDirector Culinary Operations SalaryExecutive Chef Salary
Average Salary$85,000 - $150,000$50,000 - $90,000
Required CredentialsHospitality management, culinary degree, leadership experienceCulinary degree, extensive culinary experience, certifications
Work EnvironmentHotels, resorts, large restaurant groups, corporate settingsRestaurants, hotels, resorts, culinary establishments
Industry UsageOversees multiple culinary teams, operations, budgetsManages kitchen staff, food quality, menu creation

The main difference between a Director Culinary Operations and an Executive Chef lies in scope and responsibilities. Directors focus on overall culinary operations, budgets, and strategic planning, often overseeing multiple locations. Executive Chefs primarily manage kitchen staff, food quality, and menu development within a single establishment. Salaries reflect these roles, with Directors earning higher on average due to broader responsibilities.

How much does a director culinary operations make in the US?

A Director of Culinary Operations in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. The role often requires strong leadership skills, culinary expertise, and experience managing large teams or multiple locations.

What does a director of culinary operations do?

A director of culinary operations oversees the planning, development, and management of food service activities within an organization. They ensure quality standards, manage kitchen staff, develop menus, control budgets, and maintain health and safety regulations, often using culinary management software. Strong leadership, culinary expertise, and operational skills are essential for this role.
More about Director Culinary Operations Salary jobs

What cities are hiring for Director Culinary Operations Salary jobs?

Cities with the most Director Culinary Operations Salary job openings:

What states have the most Director Culinary Operations Salary jobs?

States with the most job openings for Director Culinary Operations Salary jobs include:

What job categories do people searching Director Culinary Operations Salary jobs look for?

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Director Culinary Operations Salary jobs near you
Infographic showing various Director Culinary Operations Salary job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 11% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

Director Culinary Services Pittsburg, PA

St John's United

Pittsburgh, PA • On-site

$85K - $90K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 20 days ago

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO
  • Salary: $85,000 - $90,000

The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.

Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
  • Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
  • Completes mandatory training and competencies annually.

AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
  • 7-10+ years of progressive culinary leadership experience
  • 3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
  • Demonstrated success managing:
  • Multi-unit or large campus dining operations
  • Retail, resident dining, and catering services
  • Annual budgets, food/labor cost controls, and financial forecasting
  • Experience in senior living, acute care, or healthcare dining highly preferred
  • Proven ability to lead teams of 30-100+ associates across multiple departments
  • Preferred Qualifications
  • Experience with GPO/vendor contract negotiations
  • Experience opening new accounts or major program transitions
  • Culinary innovation in wellness and lifestyle dining
  • Multi-site oversight or regional support background

License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

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