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Director Culinary Operations Jobs in Chelsea, MA

Vicente's Supermarket

Culinary Lead

Roxbury, MA · On-site

$19 - $20/hr

Culinary Department Diretor Position Summary: The Culinary Lead is the heart of the Prepared Foods ... This leadership position oversees all back and front-of-house culinary operations--including cooks ...

Sodexo

Regional Culinary Director

East Boston, MA · On-site +1

$115K - $180K/yr

As Director of Culinary, Offer Implementation with Sodexo Live!, your passion for culinary ... About the job Bring your creativity, strategic thinking, and operational expertise to a role ...

AccorHotel

Executive Chef

Boston, MA · On-site

$135K - $150K/yr

Direct all culinary operations for Banquets and OAK Long Bar + Kitchen, ensuring exceptional quality, consistency, and presentation. * Develop seasonal menus, specialty offerings, banquet menus, and ...

AccorHotel

Executive Chef

Boston, MA · On-site

$135K - $150K/yr

Direct all culinary operations for Banquets and OAK Long Bar + Kitchen, ensuring exceptional quality, consistency, and presentation. * Develop seasonal menus, specialty offerings, banquet menus, and ...

FAIRMONT

Executive Chef

Boston, MA · On-site

Direct all culinary operations for Banquets and OAK Long Bar + Kitchen, ensuring exceptional quality, consistency, and presentation. * Develop seasonal menus, specialty offerings, banquet menus, and ...

Distinctive Hospitality Group

Chef D' Cuisine

Natick, MA · On-site

$70K - $80K/yr

You will be responsible for overseeing culinary operations. Responsibilities * Plan and direct food preparation and culinary activities * Create and modify menus to meet customer needs and ...

Distinctive Hospitality Group

Chef D' Cuisine

Natick, MA · On-site

$70K - $80K/yr

You will be responsible for overseeing culinary operations. Responsibilities * Plan and direct food preparation and culinary activities * Create and modify menus to meet customer needs and ...

Mintex Technology

Executive Chef

Stow, MA · On-site

$95K - $115K/yr

As the Executive Chef, you will lead all culinary operations in a hands-on role focused on food ... Works in tandem with Director of Dining to engage in associates performance management and prepare ...

Granite Links

Banquet Chef

Quincy, MA · On-site

This role requires a combination of culinary expertise, operational efficiency, and strong ... Direct the setup, service, and breakdown of banquet food stations and prep areas for all events.

Granite Links

Banquet Chef

Quincy, MA

This role requires a combination of culinary expertise, operational efficiency, and strong ... Direct the setup, service, and breakdown of banquet food stations and prep areas for all events.

Hebrew Rehabilitation Center

Executive Chef I

Boston, MA · On-site

$61 - $109/hr

The Executive Chef is responsible for the management, operation, and maintenance of all culinary ... the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to ...

Equum Medical

Executive Chef I

Roslindale, MA · On-site

$74K - $103K/yr

The Executive Chef is responsible for the management, operation, and maintenance of all culinary ... Strong ability to train, lead, direct, and supervise a diverse culinary workforce * Exceptional ...

Equum Medical

Executive Chef I

Dedham, MA · On-site

$73K - $101K/yr

The Executive Chef is responsible for the management, operation, and maintenance of all culinary ... Strong ability to train, lead, direct, and supervise a diverse culinary workforce * Exceptional ...

Hebrew SeniorLife

Executive Chef I

Roslindale, MA · On-site

$74K - $103K/yr

The Executive Chef is responsible for the management, operation, and maintenance of all culinary ... Strong ability to train, lead, direct, and supervise a diverse culinary workforce * Exceptional ...

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Chelsea, MA

Director Culinary Operations information

See Chelsea, MA salary details

$36.9K

$117K

$195K

How much do director culinary operations jobs pay per year?

As of Sep 6, 2026, the average yearly pay for director culinary operations in Chelsea, MA is $117,007.00, according to ZipRecruiter salary data. Most workers in this role earn between $82,000.00 and $147,200.00 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 job categories do people searching Director Culinary Operations jobs in Chelsea, MA look for?

The top searched job categories for Director Culinary Operations jobs in Chelsea, MA are:

What cities near Chelsea, MA are hiring for Director Culinary Operations jobs?

Cities near Chelsea, MA with the most Director Culinary Operations job openings:

Director Culinary Operations jobs near you

Culinary Lead

Vicente's Supermarket

Roxbury, MA • On-site

$19 - $20/hr

Full-time

Re-posted 16 days ago

Job description

Job Title: Culinary Lead
Department: Culinary
Reports To: Culinary Department Diretor

Position Summary:
The Culinary Lead is the heart of the Prepared Foods department and is responsible for setting the tone, pace, and standards for the entire team. This leadership position oversees all
back and front-of-house culinary operations—including cooks, prep team members, dishwashers, and counter servers. The Culinary Lead ensures that every customer interaction, every dish served, and every kitchen process reflects Vicente’s commitment to quality, freshness, hospitality, and cultural pride.
The Culinary Lead must lead by example—motivating the team, reinforcing proper food preparation and safety techniques, ensuring the hot food line is operating smoothly from open to close, and keeping the kitchen clean, organized, and fully compliant with all policies and procedures. This is a hands-on leadership role that requires strong cooking skills, people management, attention to detail, and a deep understanding of the Vicente’s values.
Responsibilities:
  • Wear a clean uniform and apron each shift—your appearance sets the tone for the team.
  • Ensure the Prepared Foods department opens and closes properly, with the hot food line set up on time and end-of-day shrink properly recorded and scanned into the
  • POS.
  • Supervise and support team members including Cooks, Counter Servers, Dishwashers, and Prep Staff.
  • Train and motivate team members to provide warm customer service, explain food items clearly, and follow standardized recipes.
  • Maintain proper portion control, correct menu pricing, and food quality standards across all items.
  • Lead by example in following food safety guidelines, FIFO rotation, labeling and dating, freshness, and cleanliness.
  • Communicate clearly with staff about daily and weekly specials, recommended items for upselling, and any ingredients or allergens of note.
  • Ensure all leftover items and daily shrink are accounted for, scanned, and not left for the following shift.
  • Maintain cleanliness and organization of all kitchen areas, equipment, walk-ins, and freezers.
  • Monitor equipment functionality and report any maintenance needs.
  • Uphold team culture with respectful communication, positive reinforcement, and fair accountability.
Role Focus (Approximate Time Breakdown):
  • Cleaning, organizing, safety, and putting away loads: 40%
  • Orders and inventory: 10%
  • Covering breaks (counter service): 10%
  • Daily prep: 10%
  • Rational oven usage: 10%
  • Frying: 5%
  • Delegating tasks and team direction: 5%
  • Refilling line: 5%
  • Administration (scheduling, logs, shrink, inventory, write-ups): 5%
Administrative Responsibilities:
  • Prepare and post weekly staff schedules two weeks in advance, following budget guidelines and ensuring proper coverage for peak hours.
  • Ensure no server breaks are taken between 11:00 AM–1:00 PM (lunch rush).
  • Complete inventory accurately and on time when required.
  • Monitor and enforce proper employee meal payment procedures.
  • Conduct write-ups when necessary, using fair, clear, and consistent standards.
Expectations:
  • Lead with professionalism, consistency, and cultural respect.
  • Ensure all food is cooked and served to high quality standards using standardized recipes and approved ingredients.
  • Make sure daily cleaning duties are completed and supplies are replenished.
  • Be a resource for your team and a model of Vicente’s values—warmth, respect, pride, and hustle.
  • Promote a clean, organized, and efficient kitchen.
  • Support and develop team members to grow in their roles.
  • Communicate and collaborate effectively with store management and corporate culinary team.
Qualifications:
  • Proven experience in a culinary leadership role, preferably in multicultural or ethnic cuisine.
  • Strong understanding of food safety, portion control, and kitchen operations.
  • Effective team leadership, delegation, and communication skills.
  • Ability to coach and train others with a positive and respectful approach.
  • Must be reliable, punctual, detail-oriented, and organized.
  • Able to lift, carry, bend, and stand for long periods in a fast-paced environment.
  • Familiarity with Rational ovens and standard kitchen equipment.
  • Basic administrative and computer skills for scheduling and inventory.
Working Conditions:
  • Busy kitchen environment with exposure to heat, steam, and high energy during rush periods.
  • Requires multitasking, communication, and physical stamina.
  • Must be available to work a flexible schedule including mornings, evenings, weekends, and holidays as needed.
Signatures:
Store Director: __________________________
HR Representative: _______________________
Associate: _______________________________

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