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Director Of Culinary Innovation Jobs (NOW HIRING)

The Waters

Director of Culinary Services

Edina, MN · On-site

$68K - $72K/yr

The Director of Culinary Services will successfully manage in a cost and quality structured environment to meet budgetary and program goals. Our restaurant and cafe function in a similar way to a ...

Nestle

Culinary Innovation Chef

Solon, OH · On-site

Our team of culinary experts and skilled product developers partner closely with foodservice ... Overview The Culinary Innovation Chef is responsible for bringing the Nestle Professional Solutions ...

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Director Of Culinary Innovation information

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$30K

$96.9K

$214K

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

As of Sep 13, 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.

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Director Of Culinary Innovation jobs near you
Infographic showing various Director Of Culinary Innovation job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 85% Full Time, 12% Part Time, and 1% Contract. Highlights an 86% Physical, 4% Hybrid, and 10% Remote job distribution, with an average salary of $96,881 per year, or $46.6 per hour.

Director of Culinary Services

Edina, MN • On-site

The Waters
Biotechnology Research and Development • 5 - 10K employees
Learn more about The Watersexternal

$68K - $72K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

The mission of The Waters is 'To create a sense of community where everyone THRIVES'.
We recognize that every team member is a direct reflection of The Waters. Attracting and investing in professional, caring, and compassionate team members is essential to our mission. We want our team members to feel inspired and to THRIVE, just as our residents do.
Why The Waters?
  • Developer, Owner, and Operator
  • Full array of benefits (medical, dental, vision) available the first of the month following the date of hire
  • Company paid Short and Long Term Disability
  • Company provided HSA contribution PLUS matching dollars
  • Healthy Savings and Rewards Programs
  • Behavioral and Mental Health Resources
  • Generous PTO Policy-Available for use on day 1
  • 401K Match Automatically fully vested

The Director of Culinary Services provides full-scope, hands on management of community Culinary Service Department. The Director of Culinary Services will successfully manage in a cost and quality structured environment to meet budgetary and program goals. Our restaurant and cafe function in a similar way to a hotel or private club restaurant and/or cafe.
Qualifications:
  • Provides overall leadership, training, development and oversight for all staff within the Culinary Services Department.
  • Develops and implements a comprehensive, professional, upscale Culinary Services program in order to create and maintain a positive experience for all customers.
  • Ensures professional trained, properly uniformed, and talented staff
  • Prepares recipes utilizing appropriate ingredients to ensure a fine dining experience for residents and guests
  • Participates directly in daily kitchen operations: cooking, serving and cleaning and exhibits cooking standards of speed, accuracy, and efficiency
  • Demonstrates knowledge in all areas of cooking preparation and production

Education & Experience:
  • Associate or Bachelor's Degree in Culinary Arts program preferred
  • Must be 18 years of age to serve alcoholic beverages
  • Valid Food Services Sanitation Certificate or ability to pass course once employed
  • Minimum of 3+ years' experience as a cook/chef in a restaurant /senior living or equivalent cooking
    experience preferred
  • Minimum of 1+ years' experience of administration and management of food service systems

The Waters is an equal opportunity employer proudly committed to a diverse workforce. The Waters participates in E-Verify.

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