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Director Food Jobs in Ohio (NOW HIRING)

PPS-HPS

Director Food Quality and Safety

Cleveland, OH · On-site

We are looking for an experienced Food Safety & Quality Director to take ownership of food safety, quality, sanitation, regulatory compliance, and audit readiness for a growing food manufacturing ...

Elegance Living

Wait Staff

Olmsted Falls, OH · On-site

$12 - $16.50/hr

Support the development of a positive customer service culture in the dining room under the direction of the Dining Room Manger or Director, Food Service. Take beverage and food orders, deliver food ...

Elegance Living

Wait Staff

Olmsted Falls, OH · On-site

$12 - $16.50/hr

Support the development of a positive customer service culture in the dining room under the direction of the Dining Room Manger or Director, Food Service. Take beverage and food orders, deliver food ...

Cura-Hospitality

Food Service Director

Cleveland, OH · On-site

$65K/yr

Food Service Director Job Reference Number: 42170 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: St Joseph Center The Role at a glance: We are looking to ...

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All JobsFood JobsDirector Food JobsDirector Food Jobs in Ohio

Director Food information

See Ohio salary details

$27.1K

$54.7K

$86.6K

How much do director food jobs pay per year?

As of Sep 3, 2026, the average yearly pay for director food in Ohio is $54,738.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,200.00 and $64,600.00 per year, depending on experience, location, and employer.

What does a director of food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

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

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.

What are the main challenges a director of food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

How to become a food service director?

To become a food service director, candidates typically need a bachelor's degree in hospitality, food service management, or a related field, along with several years of experience in food service or management roles. Strong leadership, organizational skills, and knowledge of food safety regulations are essential, and some employers may prefer candidates with certifications such as ServSafe or HACCP. Progression often involves advancing from supervisory or managerial positions within food service operations.

What are the most commonly searched types of Food jobs in Ohio?

The most popular types of Food jobs in Ohio are:

What cities in Ohio are hiring for Director Food jobs?

Cities in Ohio with the most Director Food job openings:

Director Food jobs near you
Infographic showing various Director Food job openings in Ohio as of August 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $54,738 per year, or $26.3 per hour.

Director Food Quality and Safety

PPS-HPS

Cleveland, OH • On-site

Full-time

Re-posted 6 days ago

Job description

We are looking for an experienced Food Safety & Quality Director to take ownership of food safety, quality, sanitation, regulatory compliance, and audit readiness for a growing food manufacturing operation.

This is a hands-on leadership position for someone who knows how to operate successfully in a USDA-regulated manufacturing environment and can lead both the people and the systems behind a strong food safety culture.

You'll oversee HACCP, SQF, FSMA, GMPs, SSOPs, sanitation, allergen controls, traceability, labeling, CAPA, recalls, and regulatory compliance while serving as a key point of contact for USDA/FSIS, customer, and third-party audits. You'll also lead and develop the Food Safety & Quality team and work closely with Production, Sanitation, Maintenance, R&D, and Supply Chain.

We're looking for someone with 5–6+ years of food safety/quality experience, including at least 2–3 years in a USDA-regulated facility. Strong experience with USDA/FSIS, HACCP, SQF/GFSI, sanitation programs, audits, CAPA, and food manufacturing is essential. HACCP certification is required or must be obtainable; SQF Practitioner or PCQI certification is a plus.

This is an excellent opportunity for an experienced food safety leader who wants ownership, visibility, and the ability to directly impact quality and operational performance.