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Director Of Culinary Jobs (NOW HIRING)

Boyne Resorts

Director of Culinary

Newry, ME

$96K - $125K/yr

Overview Sunday River Resort is seeking an experienced Director of Culinary to lead the vision, quality, and execution of its diverse culinary program. This leadership role oversees more than 15 ...

Boyne Resorts

Director of Culinary

Newry, ME · On-site

$96K - $125K/yr

Overview Sunday River Resort is seeking an experienced Director of Culinary to lead the vision, quality, and execution of its diverse culinary program. This leadership role oversees more than 15 ...

Longevity of Godfrey

Director of Culinary

Godfrey, IL

$62K - $75K/yr

Consult with the National Director of Culinary, community chefs, and cooks to develop/maintain a pleasing and nutritious menu * Conduct monthly Chef meetings with community residents to plan for ...

Starbird Chicken

Director of Culinary

San Francisco, CA · On-site

$150K - $170K/yr

The Opportunity The Director of Culinary is a senior leader responsible for shaping and advancing Starbird's culinary identity across all channels and future growth platforms. This role owns the full ...

Chicken Coup, LLC.

Director of Culinary

San Francisco, CA · On-site

$150K - $170K/yr

The Opportunity The Director of Culinary is a senior leader responsible for shaping and advancing Starbird's culinary identity across all channels and future growth platforms. This role owns the full ...

Benchmark

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

Chicken Coup, LLC

Director of Culinary

San Francisco, CA · On-site

$150K - $170K/yr

The Opportunity The Director of Culinary is a senior leader responsible for shaping and advancing Starbird's culinary identity across all channels and future growth platforms. This role owns the full ...

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$30K

$96.9K

$214K

How much do director of culinary jobs pay per year?

As of Jul 14, 2026, the average yearly pay for director of culinary in the United States is $96,881.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,000.00 and $123,000.00 per year, depending on experience, location, and employer.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $70,000 and $130,000 annually, depending on experience, location, and the size of the organization. Senior roles with extensive management responsibilities or in high-end establishments may offer higher compensation, often including benefits and bonuses.

What does a Director of Culinary do?

A Director of Culinary is responsible for overseeing the culinary operations of a restaurant, hotel, or food service organization. This includes menu development, managing kitchen staff, ensuring quality and consistency of food, and maintaining food safety standards. They often collaborate with other departments, control budgets, and help shape the overall dining experience. Their leadership ensures that culinary teams deliver exceptional dishes while meeting business goals.

What are the key skills and qualifications needed to thrive as a Director of Culinary, and why are they important?

To thrive as a Director of Culinary, you need extensive experience in culinary arts, menu development, and kitchen operations management, often supported by a culinary degree or equivalent professional background. Familiarity with inventory management software, food safety certifications (such as ServSafe), and budgeting systems is typically required. Leadership, creativity, and strong communication skills are crucial for inspiring teams and maintaining high culinary standards. These skills and qualifications are essential to ensure operational efficiency, consistent food quality, and innovative dining experiences that drive business success.

What is the highest paying job in culinary?

The highest paying roles in the culinary field often include executive chefs, culinary directors, and food service executives, with salaries reaching into six figures for those in large organizations or luxury establishments. These positions typically require extensive experience, leadership skills, and advanced culinary or management certifications.

What does a culinary director do?

A culinary director oversees the culinary operations of a restaurant, hotel, or food service organization, including menu development, staff management, and ensuring food quality and safety standards. They often collaborate with chefs and kitchen staff, manage budgets, and may hold certifications such as ServSafe or culinary degrees. Their role involves strategic planning to enhance dining experiences and operational efficiency.

What is the difference between Director Of Culinary vs Executive Chef?

AspectDirector Of CulinaryExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planning across multiple outlets or locationsManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary management experience, certifications, and leadership skillsTypically requires culinary certifications and extensive kitchen experience
Work EnvironmentCorporate kitchens, hotel chains, restaurant groupsRestaurant kitchens, hotels, resorts
Industry UsageCommonly used in large organizations with multiple culinary outletsCommonly used in individual restaurants or hotel kitchens

The main difference between a Director Of Culinary and an Executive Chef is their scope of responsibility. The Director Of Culinary focuses on strategic oversight and managing multiple culinary operations, while the Executive Chef handles daily kitchen management and food preparation. Both roles require culinary expertise, but the Director Of Culinary typically has a broader, more strategic role within larger organizations.

What is the highest position in culinary?

The highest position in the culinary industry is typically the Executive Chef or Chef de Cuisine, who oversees all kitchen operations, menu development, and staff management. In some organizations, the Culinary Director or Vice President of Culinary may hold higher executive responsibilities, especially in large hospitality companies or restaurant groups.

What are some common challenges faced by a Director of Culinary when leading a large kitchen team?

A Director of Culinary often manages diverse teams with varying skill levels, which can create challenges in maintaining consistent food quality and meeting service standards. Coordinating communication across multiple departments, such as purchasing and front-of-house, is crucial for smooth operations. Additionally, adapting menus to changing trends and dietary restrictions while controlling costs requires strong leadership and creative problem-solving. Overcoming these challenges involves fostering a positive team culture, implementing effective training programs, and staying current with industry best practices.
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What cities are hiring for Director Of Culinary jobs? Cities with the most Director Of Culinary job openings:
What are the most commonly searched types of Of Culinary jobs? The most popular types of Of Culinary jobs are:
What states have the most Director Of Culinary jobs? States with the most job openings for Director Of Culinary jobs include:
Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in the United States as of July 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $96,881 per year, or $46.6 per hour.
Director of Culinary

Director of Culinary

Boyne Resorts

Newry, ME

$96K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 11 days ago

Boyne Resorts rating

7.4

Company rating: 7.4 out of 10

Based on 44 frontline employees who took The Breakroom Quiz

10th of 106 rated hotels

Job description

Overview

Sunday River Resort is seeking an experienced Director of Culinary to lead the vision, quality, and execution of its diverse culinary program. This leadership role oversees more than 15 dining venues, ranging from elevated dining and banquets to on-mountain restaurants and quick-service concepts. Reporting to the Vice President of Food & Beverage, the Director of Culinary will drive innovation, operational excellence, financial performance, and team development while helping shape an exceptional dining experience across one of New England's premier four-season resorts. 


Responsibilities
  • Lead the culinary vision across all resort dining outlets, ensuring exceptional food quality, consistency, and guest satisfaction.  
  • Collaborate to develop seasonal menus, special event offerings, and new dining concepts while maintaining each venue's unique identity.  
  • Mentor and develop Executive Chefs, Sous Chefs, and culinary team members through coaching, training, and succession planning.  
  • Maintain a visible presence in the kitchens, providing hands-on leadership during service and fostering a culture of excellence.  
  • Oversee food cost, labor management, purchasing, inventory, and menu engineering to achieve financial goals.  
  • Ensure compliance with food safety, sanitation, allergen, and HACCP standards across all culinary operations.  
  • Partner with Food & Beverage Operations, Sales, Marketing, and other resort leaders to support events, promotions, and guest experiences.  
  • Drive continuous improvement through innovation, operational efficiency, and a commitment to exceptional hospitality. 

Qualifications
  • 10+ years of progressive culinary leadership experience, including at least 3 years leading multi-outlet culinary operations as an Executive Chef, Director of Culinary, or similar role.  
  • Experience in a full-service resort, luxury hotel, or large-scale hospitality environment; destination or mountain resort experience is a plus.  
  • Strong leadership skills with a passion for mentoring and developing high-performing teams. 
  • Proven success managing food cost, labor, purchasing, inventory, and menu development.  
  • ServSafe Manager Certification required; HACCP certification (or willingness to obtain) preferred.  
  • Culinary degree or equivalent combination of education and experience.  
  • Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality and service standards. 

Compensation & Benefits 

  •  
  • Wages range from $96k - $125k annually, depending on qualifications and experience, with opportunities for bonus incentive, professional growth, and development. 
  • Team Member Perks include: 
  • Free Ski and Golf Passes for self and dependents, and access to other Boyne Resorts 
  • Resort discounts on dining, retail, lodging, and spa 
  • Benefits package includes health insurance, 401 (k) plan, HSA match, dental insurance, life insurance, vision insurance, and PTO. 

The Director of Culinary at Sunday River has the opportunity to shape the culinary experience for thousands of guests while working in one of Maine's most beautiful mountain communities. We offer a collaborative leadership team, opportunities for creativity and innovation, and the chance to make a lasting impact on one of New England's premier four-season resorts. 

Qualifications:
  • 10+ years of progressive culinary leadership experience, including at least 3 years leading multi-outlet culinary operations as an Executive Chef, Director of Culinary, or similar role.  
  • Experience in a full-service resort, luxury hotel, or large-scale hospitality environment; destination or mountain resort experience is a plus.  
  • Strong leadership skills with a passion for mentoring and developing high-performing teams. 
  • Proven success managing food cost, labor, purchasing, inventory, and menu development.  
  • ServSafe Manager Certification required; HACCP certification (or willingness to obtain) preferred.  
  • Culinary degree or equivalent combination of education and experience.  
  • Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality and service standards. 

Compensation & Benefits 

  •  
  • Wages range from $96k - $125k annually, depending on qualifications and experience, with opportunities for bonus incentive, professional growth, and development. 
  • Team Member Perks include: 
  • Free Ski and Golf Passes for self and dependents, and access to other Boyne Resorts 
  • Resort discounts on dining, retail, lodging, and spa 
  • Benefits package includes health insurance, 401 (k) plan, HSA match, dental insurance, life insurance, vision insurance, and PTO. 

The Director of Culinary at Sunday River has the opportunity to shape the culinary experience for thousands of guests while working in one of Maine's most beautiful mountain communities. We offer a collaborative leadership team, opportunities for creativity and innovation, and the chance to make a lasting impact on one of New England's premier four-season resorts. 

Education:UNAVAILABLEEmployment Type: FULL_TIME

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About Boyne Resorts

Sourced by ZipRecruiter

Boyne Resorts, headquartered in Boyne Falls, Michigan, US, is a renowned leader in the resort industry. Offering a wide array of recreational, real estate, and retail products, Boyne specialises in providing memorable vacation and lifestyle experiences. The company's expansive portfolio includes ski and golf resorts, real estate developments, and other leisure-based businesses across North America. Founded in 1947 by Everett Kircher, it represents one of the most successful, privately-owned, multi-resort companies in the history of the leisure industry. Boyne Resorts is deeply committed to providing exceptional guest experiences, underpinned by values including innovation, integrity, passion, perseverance, and stewardship.

Industry

Traveler accommodation

Company size

5,001 - 10,000 Employees

Headquarters location

Boyne Falls, MI, US

Year founded

1947

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