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Director Culinary Operations Jobs (NOW HIRING)

M&G Foodstuff

Culinary Director

New York, NY

$130K - $140K/yr

The Culinary Director will lead all culinary operations across M&G Foodstuff's drop-off catering and event divisions, overseeing kitchen leadership, production flow, quality standards, and ...

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CookUnity

Culinary Operations Manager

Seattle, WA · On-site

The Role The Culinary Operations Manager is responsible for providing operational oversight and ... Lead growth and development of direct team including performance management and professional ...

One Haus

Culinary Director

Miami, FL

$150K - $180K/yr

- Executive Chef/Culinary Director Position: Executive Chef /Culinary Director Location: Miami, FL ... Lead culinary operations across 4-5 F&B outlets , 3 pools, and in-room dining * Design and execute ...

Luxury Boutique Hotels

Culinary Director

Los Angeles, CA

$180K - $200K/yr

An expanding, design-forward boutique hotel group is looking for a Culinary Director to help lead culinary strategy and operations across a portfolio of luxury properties, including several Michelin ...

One Haus

Culinary Director

Miami, FL · On-site

$150K - $180K/yr

- Executive Chef/Culinary Director Position: Executive Chef /Culinary Director Location: Miami, FL ... Lead culinary operations across 4-5 F&B outlets, 3 pools, and in-room dining * Design and execute ...

Benchmark

The Director of Culinary is responsible for the leadership, quality, consistency, and financial ... culinary operations. This role oversees multiple restaurant concepts and focuses on guest ...

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How much do director culinary operations jobs pay per year?

As of May 29, 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 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 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 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.
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Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in the United States as of May 2026, with employment types broken down into 63% Full Time, 35% Part Time, 1% Temporary, and 1% Contract. Highlights an 94% Physical, and 6% Hybrid job distribution, with an average salary of $107,680 per year, or $51.8 per hour.
Culinary Director

Culinary Director

M&G Foodstuff

New York, NY

$130K - $140K/yr

Full-time

Posted yesterday

Job description

Company Description

M&G Foodstuff is a boutique catering and events company based in NYC’s East Village, known for elevated, produce-driven food and premium hospitality. Since 2013, we’ve partnered with leading luxury brands, creative agencies, fashion houses, and corporate clients to deliver everything from high-volume daily catering to large-scale events across New York City.

Role Description

This is a full-time on-site role for a Culinary Director based in New York, NY. The Culinary Director will lead all culinary operations across M&G Foodstuff’s drop-off catering and event divisions, overseeing kitchen leadership, production flow, quality standards, and operational execution.

This role is ideal for someone who thrives in a fast-paced production environment and brings a strong balance of culinary creativity, operational excellence, systems-thinking, and team leadership. The ideal candidate has experience managing high-volume catering, commissary, or production kitchens and is passionate about building scalable processes and operational infrastructure within a growing business while maintaining exceptional food quality and hospitality standards.

Key Responsibilities Include:

• Leading all culinary operations across drop-off catering and full-service event catering

• Driving kitchen systems, SOPs, prep workflows, production strategy, and operational efficiency

• Building scalable kitchen infrastructure and processes to support company growth

• Overseeing kitchen expediting, production flow, pack out, and execution timelines

• Managing labor, staffing, inventory, and food cost controls

• Leading, mentoring, and developing kitchen leadership and team

• Collaborating closely with Operations and Sales teams to support company growth and client experience

• Overseeing and implementing all seasonal menus, recipe development, and quality standards

• Identifying operational inefficiencies and proactively implementing solutions

• Creating systems of accountability, communication, and consistency across Kitchen operations

Qualifications:

• 5+ years of culinary leadership experience

• Strong background in high-volume catering, commissary, or production kitchen environments

• Strong operational leadership, organizational, and communication skills

• Experience building systems, processes, and scaling kitchen operations within a growing business

• Strategic and solutions-oriented mindset with strong operational problem-solving abilities

• Ability to lead calmly and effectively in a fast-paced hospitality environment

Hours:

Full-time position generally centered around 7:00 AM – 5:00 PM Monday through Friday, with flexibility for occasional early mornings, evenings, and weekend oversight depending on production schedules and event volume.

More detail about M&G Foodstuff, please visit https://culinaryagents.com/entities/60428-M%2526G-Foodstuff