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Director Culinary Operations Jobs (NOW HIRING)

Sodexo

Director, Culinary Services

Greenville, SC · On-site +1

$115K - $150K/yr

Shape how culinary operations run by developing the systems and standards that ensure consistency and excellence. * Design and implement workflows that drive efficiency and accuracy across menu and ...

Sodexo Live!

Director, Culinary Services

Greenville, SC · On-site

$115K - $150K/yr

Shape how culinary operations run by developing the systems and standards that ensure consistency and excellence. * Design and implement workflows that drive efficiency and accuracy across menu and ...

JACKMONT HOSPITALITY INC

Culinary Director

Atlanta, GA · On-site

The Culinary Director is responsible for overseeing all culinary operations within the organization, ensuring the highest standards of food quality, safety, and presentation are consistently met.

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Sodexo

Director, Culinary Services

Greenville, SC · On-site

$115K - $150K/yr

Shape how culinary operations run by developing the systems and standards that ensure consistency and excellence. * Design and implement workflows that drive efficiency and accuracy across menu and ...

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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 Aug 22, 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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What states have the most Director Culinary Operations jobs?

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Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 11% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

Culinary Director

Kauhale Centerville, LLC

Greenville, SC

$17 - $23/hr

Full-time

Re-posted 9 days ago

Job description

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Culinary Director

Location: Greenville, SC 29601

Position Overview

We are seeking an experienced and dynamic Culinary Director to lead our culinary operations in Greenville, SC. The ideal candidate will have a strong background in senior living culinary services, as well as experience in hotel and restaurant environments. This leadership role requires expertise in both front and back of house operations, menu planning, and food safety compliance to deliver exceptional dining experiences.

Key Responsibilities
  • Oversee all culinary operations including menu planning, production sheets, and food preparation.
  • Ensure compliance with therapeutic diets, food codes, Safe Serve, and sanitation standards.
  • Lead and develop culinary team members, fostering a positive culture and strong teamwork.
  • Manage food procurement, purchase ordering, and inventory control to optimize costs and reduce waste.
  • Maintain high standards of customer service and fine dining experiences.
  • Collaborate with management to develop and manage budgets, ensuring financial goals are met.
  • Implement and maintain quality control and safety protocols in all culinary areas.
  • Drive continuous improvement initiatives focused on operational efficiency and guest satisfaction.
Qualifications amp; Skills
  • Proven experience as a Culinary Director or similar senior culinary leadership role.
  • Strong background in senior living culinary services, with additional experience in hotel and restaurant settings.
  • Comprehensive knowledge of front and back of house operations.
  • Expertise in menu planning, production sheets, and therapeutic diet requirements.
  • Thorough understanding of food codes, Safe Serve, and sanitation regulations.
  • Exceptional customer service and fine dining experience.
  • Strong leadership skills with a focus on people development and culture building.
  • Excellent attention to detail and organizational skills.
  • Experience with food procurement, purchase ordering, and inventory management.
  • Familiarity with budgeting processes and financial management.
  • Ability to work collaboratively across departments and with diverse teams.
How to Apply

If you are a passionate culinary professional ready to lead and inspire a team while delivering exceptional dining experiences, we encourage you to apply.

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