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Director Of Culinary Innovation Jobs (NOW HIRING)

Grand Living

National Director of Culinary

The National Director of Culinary provides strategic leadership for all culinary front-of-house and ... Drive continual innovation while preserving Grand Living's culinary identity. Financial Performance:

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How much do director of culinary innovation jobs pay per year?

As of Aug 9, 2026, the average yearly pay for director of culinary innovation 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 innovation do?

A Director of Culinary Innovation leads the development of new food concepts, recipes, and menu items for restaurants, food service companies, or food brands. They research food trends, collaborate with chefs and product development teams, and oversee the testing and implementation of new culinary ideas. Their goal is to create unique, marketable, and profitable food offerings that set their organization apart from competitors. Additionally, they ensure that new products align with the brand's identity and customer preferences while maintaining high standards for quality and safety.

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

To thrive as a Director of Culinary Innovation, you need extensive culinary expertise, menu development experience, and usually a degree in culinary arts or hospitality management. Familiarity with food production technology, recipe management software, and industry certifications such as ServSafe are commonly required. Strong leadership, creativity, and the ability to collaborate across departments are essential soft skills for this role. These skills are vital for driving culinary trends, ensuring food quality, and leading teams to deliver innovative and profitable menu offerings.

What are some common challenges faced by a director of culinary innovation when introducing new menu concepts?

A Director of Culinary Innovation often encounters challenges such as aligning creative ideas with operational feasibility, ensuring new dishes can be replicated consistently across multiple locations, and balancing innovation with customer preferences and brand identity. Collaboration with chefs, supply chain teams, and marketing is essential to address sourcing limitations and ensure successful rollouts. Additionally, staying ahead of food trends while maintaining cost-effectiveness requires ongoing market research and adaptability.

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

AspectDirector Of Culinary InnovationExecutive Chef
Primary FocusDeveloping new culinary concepts and product innovationOverseeing kitchen operations and food preparation
Work EnvironmentCorporate kitchens, R&D labs, product development settingsRestaurant kitchens, hotel kitchens, catering services
CredentialsOften culinary degree, experience in product development or innovationCulinary degree, extensive kitchen management experience
Industry UsageFood manufacturing, hospitality, restaurant chainsRestaurants, hotels, catering companies

The main difference is that the Director Of Culinary Innovation focuses on creating new culinary concepts and products, often in a corporate or development setting, while the Executive Chef manages daily kitchen operations and food quality in a restaurant or hospitality environment.

More about Director Of Culinary Innovation jobs
What cities are hiring for Director Of Culinary Innovation jobs? Cities with the most Director Of Culinary Innovation job openings:
What states have the most Director Of Culinary Innovation jobs? States with the most job openings for Director Of Culinary Innovation jobs include:
What job categories do people searching Director Of Culinary Innovation jobs look for? The top searched job categories for Director Of Culinary Innovation jobs are:
Director Of Culinary Innovation jobs near you
Infographic showing various Director Of Culinary Innovation job openings in the United States as of August 2026, with employment types broken down into 79% Full Time, and 21% Part Time. Highlights an 100% In-person job distribution, with an average salary of $96,881 per year, or $46.6 per hour.

National Director of Culinary

Grand Living

Remote

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 9 days ago

Grand Living rating

6.9

Company rating: 6.9 out of 10

Based on 19 frontline employees who took The Breakroom Quiz

Job description

About the Position
At Grand Living, dining is not a department; it is a defining part of the resident experience. Our In Grand Taste® program is built on exceptional culinary excellence, gracious hospitality, restaurant-quality execution, and meaningful resident engagement. Every meal, every interaction, and every dining venue should reflect the sophistication and elegance of the Grand Living brand.
The National Director of Culinary provides strategic leadership for all culinary front-of-house and heart-of-house operations across Grand Living communities. This executive leader is responsible for developing and executing the long-term, strategic culinary vision while ensuring consistent delivery of the In Grand Taste® program, operational excellence, financial performance, innovation, food safety, hospitality standards, and team member development.
Working closely with Executive Directors, Regional Operations leaders, Dining Managers, Executive Chefs, and corporate leadership, this role drives consistency, elevates the resident dining experience, develops culinary talent, and positions Grand Living as the premier dining experience in senior living.
Essential Functions
Overall, the National Director of Culinary' s responsibilities will be focused on the following:
Strategic Leadership:
  • Lead and continuously evolve Grand Living's In Grand Taste® program.
  • Establish culinary standards that support Grand Living's luxury hospitality brand.
  • Partner with executive leadership on strategic initiatives, community openings, and operational improvements.

Culinary & Operational Excellence:
  • Ensure consistent execution of recipes, menus, food quality, presentation, hospitality, and service standards.
  • Develop and implement culinary best practices across all communities.
  • Monitor operational performance, resident satisfaction, food safety, and regulatory compliance.
  • Lead quality audits and implement continuous improvement initiatives.
  • Conduct dining audits, culinary assessments, and operational reviews.
  • Develop corrective action plans and monitor ongoing compliance.
  • Lead menu development that reflects seasonal offerings, regional preferences, resident feedback, and culinary trends.
  • Ensure every dining experience reflects restaurant-quality service and exceptional hospitality.
  • Drive continual innovation while preserving Grand Living's culinary identity.

Financial Performance:
  • Optimize food and labor costs while maintaining exceptional quality.
  • Partner with community leaders on budgeting, purchasing, inventory management, and waste reduction.
  • Analyze operational metrics and develop action plans to improve performance.

Leadership Development:
  • Recruit, mentor, coach, and develop Dining Managers and Executive Chefs.
  • Develop leadership succession plans for dining operations.
  • Create comprehensive onboarding, culinary education, and leadership development programs.
  • Foster a culture of accountability, innovation, teamwork, and hospitality.

Resident Experience & Innovation
  • Champion restaurant-quality dining experiences throughout the organization.
  • Utilize resident feedback, surveys, and engagement opportunities to continually enhance the dining experience.
  • Ensure residents receive personalized dining experiences that reflect their preferences and expectations.
  • Introduce signature culinary/dining concepts, chef demonstrations, resident events, seasonal offerings, and themed dining experiences that distinguish the Grand Living brand.

Vendor & Compliance
  • Develop strategic vendor partnerships and purchasing standards.
  • Standardize purchasing practices and approved product selections.
  • Evaluate vendor performance, pricing, and product quality.
  • Ensure compliance with all food safety, sanitation, and regulatory requirements. Lead food safety initiatives and ensure ServSafe standards are consistently maintained.
  • Maintain ServSafe and company standards across all communities.

New Community Development
  • Participate in planning, design, and opening of new Grand Living communities.
  • Provide input on kitchen design, equipment selection, workflow, staffing models, and culinary programming.
  • Lead culinary opening support and operational readiness.

Other
Upon employment, all team members are required to fully comply with Grand Living's standards, procedures, and regulatory requirements while supporting the organization's mission of delivering exceptional hospitality. This position requires regular travel to Grand Living communities and active participation in leadership meetings, training programs, community openings, and operational assessments.
Specific Position Knowledge, Skill, and Physical Requirements
This position is typically performed in an office setting within an assisted living facility. The role may involve occasional interaction with residents and families in a senior living environment. This job description is intended to outline the primary responsibilities and qualifications for the National Director of Culinary role. It may be modified or supplemented as needed to meet the needs of the organization. Typical requirements include ability to:
  • Travel extensively, including overnight travel.
  • Walk commercial kitchens and dining rooms for extended periods.
  • Occasionally lift up to 40 pounds.
  • Operate standard office technology.
  • Work in both office and commercial kitchen environments.

Qualifications
  • Bachelor's degree in Culinary Arts, Hospitality Management, Restaurant Management, Business Administration, or related field preferred.
  • Executive Chef certification or equivalent culinary education preferred.
  • Minimum of ten (10) years of progressive culinary leadership experience.
  • Minimum of five (5) years leading multi-site culinary operations.
  • Luxury hospitality, upscale dining, hotel, country club, or senior living leadership experience strongly preferred.
  • Demonstrated success leading culinary operations across multiple locations.
  • Expert knowledge of culinary operations and restaurant management.
  • Strong understanding of luxury hospitality and guest experience.
  • Advanced knowledge of food safety and sanitation regulations.
  • Proven financial management and budgeting experience.
  • Strong leadership, coaching, and talent development skills.
  • Excellent communication and executive presentation abilities.
  • Experience implementing standardized culinary systems.
  • Strong strategic planning and organizational skills.
  • Ability to influence leaders without direct reporting authority.
  • Strong analytical and problem-solving capabilities.
  • Passion for hospitality and creating memorable dining experiences.
  • Certified Executive Chef (CEC)
  • ServSafe Manager Certification
  • Certified Dietary Manager (preferred but not required)
  • Hospitality leadership certifications
  • Remote position based in Florida.
  • Ability to travel approximately 50% throughout Grand Living communities.
  • Overnight travel required.
  • Ability to support new community openings and special events.

Benefits
For the National Director of Culinary position, we offer competitive compensation and a full benefits package for full-time employees including 1) a generous Paid Time Off (PTO) program offering 120 hours of PTO in the first year, increasing to 160 hours in the second year, and continuing to build with length of service; 2) affordable insurance options for medical, dental, vision and more; 3) a 401(k) with a 4% company match on a 5% contribution, 4) automatic life insurance and AD&D coverage for all team members with a robust employee assistance program (EAP).
Grand Living is a high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), Grand Spa & Fitness facilities available for use at designated times.
Equal Employment Opportunity
At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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