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Director Culinary Operations Jobs in Rochester, MN

U.S. Navy

Supply and Logistics Officer

Rochester, MN

Overseeing all retail services, logistics and culinary operations * Managing the inspection, shipping, handling and packaging of supplies and equipment * Directing personnel who receive inventory and ...

Compass Group

EXECUTIVE CHEF IV

Rochester, MN · On-site

$65K - $70K/yr

... operations while maintaining a safe and sanitary work environment for the staff ... You will prepare or direct the preparation of meals in accordance with corporate programs and ...

Compass Group

HEALTHCARE EXECUTIVE CHEF I

Rochester, MN · On-site

$75K - $85K/yr

... culinary, nutritional, and operational expertise to provide consistency and transform the health ... You will prepare or direct the preparation of meals in accordance with corporate programs and ...

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Rochester, MN

Director Culinary Operations information

See Rochester, MN salary details

$34.6K

$109.5K

$182.5K

How much do director culinary operations jobs pay per year?

As of Jun 17, 2026, the average yearly pay for director culinary operations in Rochester, MN is $109,456.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,700.00 and $137,700.00 per year, depending on experience, location, and employer.

What is the highest paying job in culinary?

The highest paying roles in culinary operations are often executive chef, culinary director, or food service director, with salaries reaching six figures in large organizations or luxury establishments. These positions require extensive experience, leadership skills, and often advanced certifications or degrees in culinary arts or hospitality management.

What is the highest position in culinary?

The highest position in culinary operations is typically the Executive Chef or Culinary Director, responsible for overseeing all kitchen activities, menu development, and staff management. In larger organizations, a Chief Culinary Officer (CCO) may hold the top culinary leadership role, focusing on strategic planning and brand standards.

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.

What does a director of culinary operations do?

A director of culinary operations oversees the planning, development, and management of culinary activities within an organization, ensuring quality standards, menu development, and operational efficiency. They often lead kitchen teams, manage budgets, and implement policies to maintain consistency and excellence in food service.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. They oversee culinary operations, manage staff, and ensure food quality standards are met.

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 is a Director Culinary Operations job?

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 job categories do people searching Director Culinary Operations jobs in Rochester, MN look for? The top searched job categories for Director Culinary Operations jobs in Rochester, MN are:
What cities near Rochester, MN are hiring for Director Culinary Operations jobs? Cities near Rochester, MN with the most Director Culinary Operations job openings:
Director Culinary Operations jobs near you
Culinary Director

Culinary Director

Volunteers of America National Services

Rochester, MN • On-site

$80K - $90K/yr

Full-time

Posted 19 days ago

Volunteers Of America rating

6.9

Company rating: 6.9 out of 10

Based on 121 frontline employees who took The Breakroom Quiz

331st of 684 rated non-profit organizations

Job description

Come join our awesome team as a Culinary Director at The Homestead at Rochester!
The Homestead at Rochester is part of Volunteers of America National Services which serves as the Housing and Healthcare affiliate of the Volunteers of America parent organization.
Job Highlights:
Career scholarships
Quality training, continuing career education and leadership programs
Employee discount program
Scenic Spaces to Recharge
A Team That Feels Like Family
Supportive Leadership
Meaningful Work with Lasting Impact
Predictable, Balanced Schedules
NetSpend-Earn 50% of your wages before payday
Compensation: $80,000-$90,000 based on years of experience.
Shift: M-F days with occasional on-call
To provide quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents. To manage the operation of the Dietary department to include staffing, department purchasing, food preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations
  • Oversees Dietary department and ensures department is meeting the highest standard attainable in accordance with State and Federal regulations.
  • Directs and oversees all resident nutritional needs planning and programs.
  • Responsible for designated nutritional aspects of resident care planning, including attending and participating in resident care conferences, to include Quarterly, Annual, and Initial Assessments, completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal Regulations.
  • Contacts designated residents through routine and special visits; documents all pertinent dietary information (i.e.: diet changes, eating habits and diet order changes).
  • Coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician orders.
  • Oversee and delegate the updating of all resident nutritional information, as needed.
  • Oversees food preparation and serving of regular and therapeutic meals on designated shifts; monitors food temperatures, portion control, palatability and attractiveness; inspects special diet trays for conformance to physician's diet orders prior to delivery.
  • Oversee and/or delegate the observation of meal service dining areas; obtains resident feedback on food quality, taste, appearance, temperature and service.
  • Responsible for obtaining approval for Capital expenditures and approving any large equipment purchases for the department.
  • Administers personnel function of the Dietary Department.
  • Interviews, and hires department personnel; supervises orientation; counsels and/or disciplines employees on infractions of established rules; partners with Human Resources to terminate employees when needed.
  • Conducts performance evaluations and recommends wage changes.
  • Schedules Dietary Staff to maintain budgeted staff hours every two (2) weeks.
  • Oversee the development and maintenance of work routines.
  • Plans, develops and executes facility and individual resident menus in conjunction with Dietician Dietary Consultant in accordance with State and Federal regulations; implements substitutions of menu items dependent upon seasonal availability, individual preferences and principles of economy.
  • Oversees all department purchasing and maintains set budgets for the fiscal year.
  • Attends required in-services and complete assigned online modules.
  • Supplies input and/or information monthly concerning department functions, activities, needs, goals and objectives; completes annual reports.
  • Supervises and assists in workflow and food handling techniques of staff as needed on the designated shift.
  • Performs responsibilities of dietary department absent staff, as necessary.
  • Ensure equipment and work areas are clean, safe and orderly; and strict adherence to procedures regarding cleaners or hazardous materials or objects; ensure universal precautions and infection control, isolation, fire safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
  • Supervise Food Preparation and Serving
  • Ensure food is nutritional appetizing, prepared as planned and served in a timely and pleasant manner.
  • Ensure appropriate meals/snacks are served to residents with special dietary needs.
  • Responsible for sanitation and safety procedures, practices and training of dietary department of conformance to quality standards and health regulations.
  • Ensure all utensils, dishes, equipment and work areas are cleaned on a timely basis.
  • Ensure proper storage of foods and supplies.
  • Understand, comply with and promote all rules regarding residents' rights..

Educational Requirements and Experience:
  • Qualified Dietitian, or other nutrition-related Bachelor's Degree, or successful completion of state-approved food service management course (Certified Dietary Manager or Dietary Technician).

  • Experience with food preparation in a long-term care setting. Knowledge, Skills and Abilities.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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