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Director Culinary Operations Jobs (NOW HIRING)

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

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Director Culinary Operations information

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$34K

$107.7K

$179.5K

How much do director culinary operations jobs pay per year?

As of Sep 12, 2026, the average yearly pay for director culinary operations 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 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.
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Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in the United States as of September 2026, with employment types broken down into 98% Full Time, and 2% Part Time. Highlights an 100% In-person job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

Culinary Operations Director

Fremont, CA • On-site

I.K. Hofmann USA, Inc.
See more jobs at I.K. Hofmann USA, Inc.external

Other

Posted 8 days ago

Job description

This is a senior leadership role overseeing a complex culinary and production operation, with responsibility for food safety, quality, operational performance, cost control, team development, and continuous improvement.


The ideal candidate will bring a strong combination of culinary operations and large-scale food production/manufacturing leadership and be comfortable leading teams in a fast-paced, highly regulated environment.


Key Responsibilities

  • Lead large-scale culinary and food production operations
  • Drive food safety, sanitation, quality, and regulatory compliance
  • Oversee production planning, scheduling, and process controls
  • Manage labor, food costs, waste, productivity, quality, and operational KPIs
  • Implement standardized processes and continuous improvement initiatives
  • Champion Lean manufacturing and operational excellence principles
  • Develop and lead culinary, supervisory, and production teams
  • Partner cross-functionally with Supply Chain, Quality, Engineering, Maintenance, and other operational teams
  • Use data and performance metrics to improve efficiency, quality, and overall business results

What We’re Looking For

  • 10+ years of leadership experience in high-volume food production, food manufacturing, commissary operations, large-scale culinary operations, or a similar environment
  • Strong background in production management, food safety, quality systems, and operational performance
  • Experience managing large teams and complex production environments
  • Knowledge of HACCP, GMP, and applicable food safety/regulatory standards
  • Experience with ERP/MRP systems and production planning
  • Continuous improvement or Lean manufacturing experience
  • Proven success improving quality, efficiency, cost, and team performance


This is an excellent opportunity for an experienced operational leader who knows how to balance culinary quality with the discipline and efficiency of large-scale production.


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