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Director Culinary Operations Jobs in Massachusetts

Sodexo

Culinary Supervisor

Dorchester, MA · On-site

$21.67 - $29.25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo

Culinary Supervisor

Dorchester, MA

$28 - $30/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo Live!

Culinary Supervisor

Dorchester, MA · On-site

$21.67 - $29.25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo

Culinary Supervisor

Dorchester, MA · On-site

$21.67 - $29.25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo

Culinary Supervisor

Dorchester, MA · On-site

$28 - $30/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo

Culinary Supervisor

Dorchester, MA · On-site

$28 - $30/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

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Showing results 1-20

All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Massachusetts

Director Culinary Operations information

See Massachusetts salary details

$37.1K

$117.6K

$196K

How much do director culinary operations jobs pay per year?

As of Sep 6, 2026, the average yearly pay for director culinary operations in Massachusetts is $117,600.00, according to ZipRecruiter salary data. Most workers in this role earn between $82,500.00 and $148,000.00 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 Massachusetts?

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

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

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

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

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

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

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

Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in Massachusetts as of August 2026, with employment types broken down into 72% Full Time, 25% Part Time, and 3% Temporary. Highlights an 100% In-person job distribution, with an average salary of $117,600 per year, or $56.5 per hour.

Restaurant Culinary / Kitchen Manager

Shy Bird

Cambridge, MA • On-site

$27 - $30/hr

Full-time

Re-posted 21 days ago

Job description

About Shy Bird
We are an aspirational and accessible neighborhood restaurant group, offering affordable and approachable food & beverage paired with sincere hospitality. We want to provide a meaningful employee experience that provides for all team members and offers professional growth for those who seek it. We firmly believe in the role of restaurants in strengthening communities and positively impacting the lives of our employees and guests.
Position Overview and Expectations
Shy Bird's Kitchen Manager will manage the kitchen during their shifts with accountability for food quality & execution, prep standards, and systems. The expectations of the role include, but are not limited to:
  • Accountability for consistent prep production and menu execution
  • Maintain food quality standards, plating, recipes amongst the dish, prep, and line teams
  • Daily prep list management
  • Conduct line checks per service with a focus on quality, consistency, organization and cleanliness
  • Walk in management and organization
  • Support, lead and oversee line during service. Includes line shifts as needed
  • Support creative menu development with greater culinary team
  • Execute daily ordering considerate of business volume, events, catering and in accordance with the weekly purchasing plan
  • Effectively communicate with Front of House managers about item availability, dish changes, and other operational items during service
  • Maintain cleanliness, hygiene, and sanitation standards amongst the dish, prep, and line teams
  • Contribute to monthly inventory as directed by Culinary Director & Culinary Operations Manager
  • Ensure effective and efficient kitchen closing including regular direct oversight and support
  • Complete food cost and schedule KPI tracking
  • Attend and contribute to management meetings

Experience and Skills
  • You are passionate about making and serving high-quality, consistent, delicious food.
  • You are fair and polite, seeking the good in others and assuming positive intent.
  • You have a genuine desire to meaningfully contribute to a cohesive kitchen team.
  • You collaborate with other restaurant managers to maintain a welcoming, fun work environment for both front and back of house team members.
  • You have a bias for action, fixing mistakes and finding creative solutions.

Apply