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Director Of Culinary Jobs (NOW HIRING)

Longevity of Godfrey

Director of Culinary

Godfrey, IL · On-site

$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 ...

hillcrest

Director of Culinary

Millard, NE · On-site

What You'll Do As the Culinary Director , you will plan, organize, develop, and direct the overall operation of the Culinary Department in accordance with state and federal regulations, facility ...

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 ...

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Director Of Culinary information

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$30K

$96.9K

$214K

How much do director of culinary jobs pay per year?

As of Aug 26, 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.

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 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.

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 average salary for a director of culinary in the US?

The average salary for a director of culinary in the US typically ranges from $80,000 to $130,000 annually, depending on experience, location, and the size of the organization. Senior roles with extensive management responsibilities or in high-cost areas may offer higher compensation, often supplemented with bonuses and benefits.

Who can become a director of culinary?

A person can become a director of culinary typically by gaining extensive experience in culinary arts, management, and leadership roles within the food service industry. Relevant skills include menu development, staff management, and budgeting, often supported by culinary certifications or degrees. Strong communication and organizational skills are also essential for overseeing culinary operations at a high level.
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Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 12% Part Time, and 2% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $96,881 per year, or $46.6 per hour.

Director of Culinary

Longevity of Godfrey

Godfrey, IL • On-site

$62K - $75K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 2 days ago

Job description

Work with one of the best executive directors in the state, in a beautiful building, with great residents, surrounded by staff that truly care, and a company that invests in its properties and employees. We’re a young, fast-growing organization built on innovation and compassion, backed by experts across ops, clinical, HR, and finance. Own your impact, grow your career, and be rewarded with a 401(k) match, competitive benefits, and ongoing development.

Position Summary

Leads all culinary operations to deliver an enjoyable, nutritious dining experience for residents and guests while meeting safety, quality, and budget targets. Oversees menu planning, production, service, procurement, staffing, training, and regulatory compliance.

Responsibilities:

  • Manage Culinary program staff, plan, and order for regional menus and specials
  • Adhere to proper food safety and sanitation measures and ensure high levels of quality service in every part of the department
  • Post, interview, and hire for new staff positions
  • Ensure that supervisors and hourly team members maintain a safe and sanitary environment
  • Provide a nurturing and pleasuring dining experience
  • Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly
  • Develop and maintain schedules for both front of house and back of house team members. Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents
  • 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 specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events
  • Understand all aspects of the Culinary operating and staffing budgets and ensure that financial goals are met
  • Complete monthly spend down report and meet with Executive Director weekly to update them on departmental spend and events
  • Assist the ED in planning and forecasting budgets for following years
  • Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements
  • Partner with National Director of Culinary Services and other Directors of Culinary to improve operations, reduce costs, and obtain new programming ideas
  • Work a variety of shifts on an as-needed basis. Must be willing and able to cook and serve shifts to ensure staffing needs are met. Routinely work different shifts for quality control, including breakfast, lunch, and dinner. A minimum of 1 weekend per month is required
  • Other duties as assigned

Qualifications:

  • College degree in food service or hospitality management is preferred
  • A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers
  • Experience to include management of food inventories and budget
  • Experience in senior living or healthcare is a plus
  • Current ServSafe certification preferred. Obtain or hold any county and/or state required food handling/sanitation licenses or certificates
  • Good understanding of Excel and online food service ordering platform
  • A strong communicator and proven manager who can work with a wide range and number of team members
  • Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling

Benefits & Perks:

  • Health insurance costing as little as $50/pay period Individual, Full Time Employees
  • Health insurance costing as little as $50/pay period Individual, Full Time Employees
  • Benefits eligibility starting 1st of the month following hire date for *Full Time Employees*
  • Robust benefit plan offerings including Medical (PPO and HAS Plans), Dental, Vision, Critical Illness, Accident Insurance, HSA, FSA, etc.
  • Employer Paid: Short Term/ Long Term Disability, Life Insurance, Employee Assistance Program
  • 401(k) plan with employer match
  • Paid Time Off and Paid Holidays
  • Daily employee meal provided
  • Employee referral bonus program

Longevity Senior Living is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.