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Director Culinary Operations Jobs in Arizona (NOW HIRING)

Pacific Hospitality Group

Restaurant Sous Chef

Phoenix, AZ · On-site

$49K - $67K/yr

Culinary Operations * Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. * Ensure all menu items are prepared and presented according ...

Pacifichospitality

Executive Sous Chef

Phoenix, AZ · On-site

$64K - $82K/yr

Culinary Operations * Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. * Ensure all menu items are prepared and presented according ...

Pacific Hospitality Group

Executive Sous Chef

Phoenix, AZ · On-site

$64K - $82K/yr

Culinary Operations * Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. * Ensure all menu items are prepared and presented according ...

Pacifichospitality

Restaurant Sous Chef

Phoenix, AZ · On-site

$49K - $67K/yr

Culinary Operations * Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. * Ensure all menu items are prepared and presented according ...

Author & Edit Hospitality

Menu Manager

Phoenix, AZ

This position reports to the Marketing & Brand Director and works closely with senior leadership, culinary, operations, and the creative team. Why Author & Edit * Benefits available when you work 25 ...

McLoughlin Place

Cook

Mesa, AZ · On-site

$21/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place

Cook

Mesa, AZ

$21/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

Air Culinaire Worldwide

Executive Chef

Scottsdale, AZ · On-site

$70K/yr

SUMMARY The Executive Chef is responsible for managing the culinary and kitchen operations staff ... Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and ...

The Peaks, A Senior Living Community

Dishwasher

Flagstaff, AZ · On-site

$11.75 - $15.25/hr

The primary purpose of this position is to provide assistance in all dietary functions as directed/instructed and in accordance with established Culinary Operations policies and procedures. Essential ...

Dufry

Guy Fieri's Kitchen Manager

Phoenix, AZ · On-site

... complex kitchen and culinary operations and is responsible for day-to- day supervision of and ... as directed by the business or assigned Management of which associate is capable of performing.

Omni Hotels & Resorts

Cook 1 - Lucero

Tempe, AZ · On-site

$15.25 - $19.25/hr

This position focuses on dinner service, requiring expertise in evening culinary operations. Responsibilities: * Prepare and cook menu items as directed by the Chef de Cuisine, ensuring consistency ...

The Oaks

Executive Chef

Gilbert, AZ · On-site

$69K - $95K/yr

... Director is responsible for ensuring a stellar culinary program for our residents. You will be ... Oversight and responsibility for daily operations of our Dining Services Department * Hiring ...

The Oaks

Executive Chef

Gilbert, AZ · On-site

$69K - $95K/yr

... Director is responsible for ensuring a stellar culinary program for our residents. You will be ... Oversight and responsibility for daily operations of our Dining Services Department * Hiring ...

Dufry

Guy Fieri's Kitchen Manager

Phoenix, AZ · On-site

... complex kitchen and culinary operations and is responsible for day-to- day supervision of and ... as directed by the business or assigned Management of which associate is capable of performing.

The Oaks

Executive Chef

Gilbert, AZ

$71K - $98K/yr

... Director is responsible for ensuring a stellar culinary program for our residents. You will be ... Oversight and responsibility for daily operations of our Dining Services Department * Hiring ...

The Oaks

Executive Chef

Gilbert, AZ · On-site

$69K - $95K/yr

... Director is responsible for ensuring a stellar culinary program for our residents. You will be ... Oversight and responsibility for daily operations of our Dining Services Department * Hiring ...

The Oaks

Executive Chef

Gilbert, AZ · On-site

$71K - $98K/yr

... Director is responsible for ensuring a stellar culinary program for our residents. You will be ... Oversight and responsibility for daily operations of our Dining Services Department * Hiring ...

Kuza

Expo / Expeditor

Scottsdale, AZ · On-site

$25 - $35/hr

... BOH culinary operations and FOH service execution. We are seeking a confident, sharp, and ... You must excel at directing others firmly and respectfully, serving as a steady anchor during high ...

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Arizona

Director Culinary Operations information

See Arizona salary details

$31.7K

$100.3K

$167.3K

How much do director culinary operations jobs pay per year?

As of Aug 17, 2026, the average yearly pay for director culinary operations in Arizona is $100,346.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,400.00 and $126,300.00 per year, depending on experience, location, and employer.

What is a director culinary operations?

A Director of Culinary Operations oversees the strategic and operational aspects of a food service or hospitality organization. They are responsible for menu development, kitchen efficiency, cost control, quality assurance, and staff management. This role ensures that culinary standards align with brand goals, customer expectations, and industry regulations. Additionally, they collaborate with executive leadership to drive innovation, optimize processes, and enhance profitability.

What are the typical daily responsibilities of a director culinary operations?

A Director Culinary Operations typically oversees multiple kitchen teams, manages food and labor costs, ensures compliance with safety regulations, and develops menus that align with company goals and customer preferences. They often collaborate with executive chefs, vendors, and management to streamline processes and maintain quality standards. Daily tasks also include monitoring inventory, training staff, and troubleshooting operational challenges. Balancing administrative duties with hands-on kitchen oversight is essential for achieving both culinary excellence and operational efficiency.

What are the key skills and qualifications needed to thrive in the director culinary operations position, and why are they important?

To thrive as a Director Culinary Operations, you need extensive experience in food service management, menu development, budgeting, and team leadership, typically supported by a culinary degree and progressive supervisory roles. Familiarity with inventory management systems, food safety certifications (like ServSafe), and proficiency in kitchen equipment and scheduling software are crucial. Exceptional organizational, communication, and problem-solving skills help you lead diverse teams and deliver high-quality guest experiences. These abilities ensure the efficient operation of culinary departments, maintain compliance with industry standards, and drive business success.

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. This role often requires strong leadership skills, culinary expertise, and experience managing large teams and budgets.

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 implement safety and sanitation protocols to deliver consistent dining experiences.

What are the most commonly searched types of Culinary Operations jobs in Arizona?

The most popular types of Culinary Operations jobs in Arizona are:

What are popular job titles related to Director Culinary Operations jobs in Arizona?

For Director Culinary Operations jobs in Arizona, the most frequently searched job titles are:

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

The top searched job categories for Director Culinary Operations jobs in Arizona are:

What cities in Arizona are hiring for Director Culinary Operations jobs?

Cities in Arizona with the most Director Culinary Operations job openings:

Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in Arizona as of August 2026, with employment types broken down into 83% Full Time, 13% Part Time, 1% Temporary, and 3% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $100,346 per year, or $48.2 per hour.

Restaurant Sous Chef

Pacific Hospitality Group

Phoenix, AZ • On-site

$49K - $67K/yr

Full-time

Re-posted 18 days ago

Job description

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Job Description
Position Summary
The Sous Chef is a key culinary leader responsible for overseeing the daily execution of kitchen operations, ensuring exceptional food quality, operational efficiency, and an outstanding dining experience. As the primary partner to the Executive Chef, the Sous Chef provides hands-on leadership, supervises culinary staff, and drives consistency in food production, presentation, sanitation, and service standards.
This position plays a critical role in cultivating a high-performing culinary team, maintaining operational excellence, and supporting the strategic goals of the food and beverage program. The Sous Chef is expected to lead by example, fostering a culture of professionalism, accountability, collaboration, and continuous improvement.
What You Will Accomplish
Key Responsibilities
  • Culinary Operations
  • Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service.
  • Ensure all menu items are prepared and presented according to established recipes, quality standards, dietary requirements, and portion specifications.
  • Monitor food quality, taste, presentation, and service execution across all meal periods.
  • Assist in menu planning, recipe development, seasonal programming, and special event execution.
  • Support banquet, catering, and private dining functions while maintaining the highest culinary standards.
  • Ensure proper food storage, labeling, rotation, and inventory management practices.
  • Leadership and Team Development
  • Provide direct supervision, coaching, and mentorship to Chef de Partie, Lead Cooks, Cooks, and culinary support staff.
  • Foster a positive and inclusive team culture focused on excellence, respect, and professional growth.
  • Assist with recruitment, onboarding, training, scheduling, performance management, and succession planning.
  • Conduct ongoing skills development and training to enhance culinary knowledge, productivity, and engagement.
  • Promote accountability while recognizing and developing team members' strengths and potential.
  • Food Safety and Compliance
  • Ensure compliance with all food safety, sanitation, HACCP, and workplace safety regulations.
  • Conduct routine inspections of kitchen facilities, equipment, and food storage areas to maintain regulatory compliance.
  • Monitor adherence to organizational policies, procedures, and quality assurance standards.
  • Ensure all team members maintain safe food handling and sanitation practices.
  • Financial and Operational Stewardship
  • Assist in managing food costs, labor utilization, inventory levels, and purchasing activities.
  • Monitor waste reduction initiatives and implement strategies to maximize product utilization.
  • Support budgeting efforts and identify opportunities to improve operational efficiency and profitability.
  • Assist in evaluating equipment needs and coordinating maintenance to ensure uninterrupted operations.

What You Will Bring
Qualifications
  • Associate degree in Culinary Arts or equivalent professional culinary training preferred.
  • Minimum of five (5) years of progressive culinary experience, including leadership or supervisory responsibilities.
  • Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service environments preferred.
  • Strong knowledge of culinary techniques, kitchen management, menu development, food production systems, and service operations.
  • Proven ability to lead, motivate, and develop high-performing teams.
  • Demonstrated understanding of food cost management, labor controls, inventory systems, and operational planning.
  • Food Handler Certification required; ServSafe Food Protection Manager Certification preferred.

Great if you have
  • Culinary leadership and technical expertise
  • Operational excellence and execution
  • Team development and coaching
  • Food safety and regulatory compliance
  • Financial acumen and cost management
  • Strategic thinking and decision-making
  • Communication and interpersonal effectiveness
  • Organizational and time-management skills
  • Adaptability and problem-solving
  • Guest, resident, and customer service excellence

Physical Requirements
  • Ability to stand and walk for extended periods throughout scheduled shifts.
  • Frequent lifting, carrying, pushing, and pulling of up to 50 pounds.
  • Ability to work safely around commercial kitchen equipment, hot surfaces, and varying temperature conditions.
  • Frequent bending, reaching, twisting, and repetitive hand movements.
  • The Sous Chef operates in a dynamic, high-volume culinary environment and may be required to work evenings, weekends, holidays, and special events. Success in this role requires strong leadership, sound judgment, flexibility, and the ability to maintain composure and excellence during demanding service periods.

OS&E Coordinator - New Hotel Opening
Position Summary
The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day.
Key Responsibilities
  • Coordinate all OS&E procurement activities from project initiation through hotel opening.
  • Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports.
  • Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items.
  • Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel.
  • Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments.
  • Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials.
  • Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase.
  • Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule.
  • Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items.
  • Maintain accurate inventory records, asset documentation, and storage organization.
  • Monitor purchase orders, invoices, and expenditures to ensure budget compliance.
  • Assist with room and departmental installations, mock operations, and opening readiness activities.
  • Support hotel leadership with special projects and operational tasks necessary to achieve a successful opening.

Physical Requirements:
  • While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk. The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds or more. Specific vision abilities constantly required are near vision and occasionally required include close and far vision. Finger dexterity is required to operate a point-of-sale system, use of a jigger, and stirring with a bar spoon.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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