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Director Food Sourcing Jobs (NOW HIRING)

Community Food Bank

Kitchen Manager

Tucson, AZ · On-site

$50K - $70K/yr

This position is responsible for planning and directing kitchen operations, supervising kitchen ... Collaborates with Food Sourcing and Procurement staff to maintain appropriate inventory levels and ...

Feeding America

Chief Operating Officer

Roseville, CA · On-site

$180 - $260/hr

The COO provides leadership and oversight across food sourcing, warehousing, transportation ... Board of Directors. * Participate in Board meetings and Board committee meetings as assigned.

Kinder's

Director, Sourcing (Protein)

Walnut Creek, CA · On-site

We chart our own course and chase big ideas to make food unforgettable. As we expand globally and ... The Director, Sourcing (Protein) will own and scale our sourcing capabilities across protein and ...

The Bronx

SVP of Operations

Baltimore, MD · On-site

$160 - $185/hr

About Maryland Food Bank The Maryland Food Bank (MFB) is a leading statewide hunger-relief ... Director, Sourcing; Manager, Partner Operations; and Manager, Operations Support). Reporting to the ...

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Director Food Sourcing information

See salary details

$64K

$150.1K

$215K

How much do director food sourcing jobs pay per year?

As of Aug 21, 2026, the average yearly pay for director food sourcing in the United States is $150,117.00, according to ZipRecruiter salary data. Most workers in this role earn between $110,000.00 and $182,500.00 per year, depending on experience, location, and employer.

What does a director of food sourcing do?

A Director of Food Sourcing is responsible for overseeing the procurement of food products for an organization, ensuring quality, cost-effectiveness, and compliance with safety standards. They develop sourcing strategies, manage supplier relationships, negotiate contracts, and monitor market trends to secure the best products at the best prices. This role often involves coordinating with internal departments such as logistics, quality assurance, and finance to ensure a reliable supply chain and support organizational goals.

What are the key skills and qualifications needed to thrive as a director of food sourcing?

To excel as a Director of Food Sourcing, you need expertise in supply chain management, vendor negotiation, procurement strategy, and typically a bachelor’s degree in business, supply chain, or a related field. Familiarity with sourcing software, inventory management systems, and relevant certifications such as CPSM or CSCP is often required. Strong leadership, analytical thinking, and relationship-building skills set top performers apart in this role. These competencies are crucial for securing high-quality, cost-effective food supplies while ensuring operational efficiency and compliance with safety standards.

How does a director of food sourcing typically collaborate with suppliers and internal teams to ensure a reliable and sustainable supply chain?

A Director of Food Sourcing works closely with both suppliers and internal departments such as procurement, quality assurance, and logistics. They regularly negotiate contracts, evaluate supplier performance, and conduct site visits to ensure standards are met. Internally, they coordinate with culinary, finance, and operations teams to align sourcing strategies with business goals and sustainability initiatives. Building strong relationships and maintaining clear communication are key to addressing challenges like supply disruptions or changing consumer preferences.

What is the difference between Director Food Sourcing vs Food Procurement Manager?

AspectDirector Food SourcingFood Procurement Manager
ResponsibilitiesOversees overall sourcing strategies, supplier relationships, and procurement policies at a strategic levelManages day-to-day procurement activities, negotiates contracts, and ensures supply chain efficiency
CredentialsBachelor's degree in supply chain, business, or related field; extensive experience in sourcingBachelor's degree; experience in procurement and supply chain management
Work EnvironmentStrategic planning, supplier negotiations, cross-department collaborationOperational tasks, vendor interactions, contract negotiations

The main difference between a Director Food Sourcing and a Food Procurement Manager lies in scope and strategic focus. The Director oversees sourcing strategies and supplier relationships at a higher level, while the Procurement Manager handles daily procurement activities. Both roles require similar credentials and work within the same industry, but their responsibilities differ in scale and focus.

More about Director Food Sourcing jobs

What cities are hiring for Director Food Sourcing jobs?

Cities with the most Director Food Sourcing job openings:

What are the most commonly searched types of Food Sourcing jobs?

The most popular types of Food Sourcing jobs are:

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Director Food Sourcing jobs near you
Infographic showing various Director Food Sourcing job openings in the United States as of August 2026, with employment types broken down into 69% Full Time, 30% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $150,117 per year, or $72.2 per hour.

Director, Food & Beverage

Great Wolf Resorts

Bloomington, MN • On-site

$130K - $135K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 28 days ago

Job description

Pay: $130000 - $135000
At Great Wolf, the Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.
Join our Pack:
* Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels
* Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives
* Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training
* Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund
* Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.
Benefits:
* Medical, Dental, and Vision insurance
* Health savings account
* Telehealth resources
* Life insurance
* 401K with employer match
* Paid vacation time off
* Paid parental leave
Essential Duties & Responsibilities:
  • Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
  • Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
  • Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
  • Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
  • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
  • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
  • Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
  • Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
  • Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
  • Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
  • Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
  • Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
  • Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
  • Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
  • Ensures all operations conform to regulations of the alcoholic beverages commission
  • Maintain accurate and up to date operations documentation for all food and beverage service areas.
  • Ensuring all F&B technology systems are updated for optimal and effective use
  • Maintain and manage Jolt/Audit FOH system and functionalities.
  • Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
  • Develops positive working relationships with all lines of business, all other functional leaders
  • Support Corporate Food & Beverage and peers with additional projects
  • Be an ambassador and active participant of the organization's shared values and customer service programs.
  • Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.

Required Qualifications & Skills:
  • Associates Degree in Hospitality Management or similar
  • Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
  • Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
  • Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
  • Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends.
  • Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
  • Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
  • Exceptional service mind-set.
  • Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements.
  • Demonstrated ability to drive continuous process improvement activities and programs
  • Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
  • Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures.
  • Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
  • Demonstrated experience in driving effective and meaningful training, people development and mentorship programs.
  • Demonstrated excellent verbal and written communication skills.

Preferred Qualifications:
  • Bachelors Degree in Hospitality Management or similar a plus
  • Experience leading and managing leaders
  • Well versed in utilization of service automation and mobile technology.
  • Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
  • Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
  • Experience with diversity, inclusion and unconscious bias culture and programs

Anticipated Close Date:
Estimated Salary Range:
$130000 - $135000 annual base salary
An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.
Application Instructions
We are hiring immediately, with relocation packages available. Click on "Apply Now" or chat with a recruiter (bottom of your screen on Great Wolf's website). Complete an application and a recruiter will reach out on next step.
This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

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