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Director Of Culinary Operations Jobs (NOW HIRING)

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

TAD PGS, Inc.

Director Culinary Operations

Burlingame, CA · On-site

$156K - $166K/yr

The Director of Culinary Operations at the intersection of culinary excellence, industrial engineering, food safety, and operational leadership, ensuring all outputs meet regulatory requirements ...

TAD PGS, Inc

Director Culinary Operations

Burlingame, CA · On-site

$156K - $166K/yr

The Director of Culinary Operations at the intersection of culinary excellence, industrial engineering, food safety, and operational leadership, ensuring all outputs meet regulatory requirements ...

Modena Cary

Director of Culinary Experience

Cary, NC

$80K - $95K/yr

Supportive, team-oriented workplace culture Position Overview The Director of Culinary Experience leads all culinary operations for the community, ensuring high-quality, nutritious meals are prepared ...

hillcrest

Director of Culinary

Millard, NE

You will: * Lead daily culinary operations with a focus on food quality, service, sanitation ... of life. As the Culinary Director, your leadership will directly impact meal quality, team ...

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Director Of Culinary Operations information

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

As of Sep 13, 2026, the average yearly pay for director of culinary operations in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 per year, depending on experience, location, and employer.

What does a director of culinary operations do?

A Director of Culinary Operations oversees the culinary teams and kitchen operations across multiple locations or a large organization. Their responsibilities include menu development, quality control, staff training, food safety, and budgeting. They work closely with chefs and management to ensure consistent food quality, efficient operations, and compliance with health regulations. The role often involves strategic planning and implementing best practices to enhance customer satisfaction and profitability.

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

To thrive as a Director Of Culinary Operations, you need extensive culinary expertise, leadership experience, and a background in hospitality management, often supported by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, food safety regulations, budgeting software, and menu planning systems is essential. Strategic thinking, effective communication, and a talent for team motivation are crucial soft skills for this leadership role. These skills ensure operational efficiency, high-quality food standards, and the ability to drive business success across multiple culinary outlets.

What are some typical challenges a director of culinary operations might face when overseeing multiple food service locations?

A Director of Culinary Operations often manages several kitchens or venues, which presents challenges such as maintaining consistent food quality, standardizing procedures, and ensuring compliance with health and safety regulations across all sites. Coordinating menu development, staff training, and inventory management at scale requires strong organizational and communication skills. Additionally, adapting to each location's unique clientele and operational needs while upholding the brand’s culinary vision is a frequent and rewarding challenge in this role.

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

AspectDirector Of Culinary OperationsExecutive Chef
Primary FocusOversees multiple culinary outlets, manages operations, and develops strategic initiativesManages kitchen staff, oversees food preparation, and ensures culinary quality
CredentialsOften requires culinary degree, management experience, and certifications like ServSafeTypically requires culinary training, experience as a chef, and food safety certifications
Work EnvironmentCorporate kitchens, hotel chains, restaurant groupsRestaurant kitchens, hotels, resorts
Industry UsageCommonly used in large organizations and multi-unit operationsPrimarily used in individual restaurants and hotel kitchens

The main difference between a Director Of Culinary Operations and an Executive Chef lies in scope and responsibilities. The Director focuses on overseeing multiple culinary outlets and strategic management, while the Executive Chef concentrates on daily kitchen operations and food quality. Both roles require culinary expertise and certifications, but their work environments and focus areas differ significantly.

How much does a Director Of Culinary Operations make in the US?

The average salary for a Director of Culinary Operations in the US ranges from $80,000 to $150,000 annually, depending on the size of the organization, location, and experience. These roles often require strong leadership skills, culinary expertise, and experience managing large teams or multiple locations.
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Director Of Culinary Operations jobs near you
Infographic showing various Director Of Culinary Operations job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 79% Full Time, 17% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

DIRECTOR OF CULINARY OPERATIONS

Remote

mendocinofarms
See more jobs at mendocinofarmsexternal

$140K - $180K/yr

Full-time

Medical, Retirement, PTO

Re-posted 18 days ago

Job description

Job Title:                                 Director of Culinary R&D

Reports to:                            Chief Operations Officer

Location:                                 Looking for candidates that live in Dallas, TX but would also consider LA based candidates 

FLSA Status:                         Exempt

Compensation:                   $140,000 – $180,000 per year plus a 15% annual bonus

Summary:

At Mendocino Farms, we don’t just sell sandwiches – we Sell Happy! 

The Director of Culinary R&D will be responsible for leading menu innovation and product development at Mendo, ensuring that every new item reflects our brand values and delights our guests. This role requires a strong balance of creativity, project management, and cross-functional collaboration. Working closely with the COO and CMO, this individual will oversee tastings, consumer insights, and menu launches to drive culinary relevance and differentiation across our locations.

Responsibilities:

Menu Development & Innovation

  • Research, develop, and test new menu items that align with Mendo’s food philosophy and brand strategy.
  • Collaborate with our R&D Chef to refine recipes, ensuring they are operationally executable at scale.
  • Balance innovation with practicality, considering cost, supply chain, and execution feasibility.

 

Consumer Insights & Market Research

  • Analyze guest feedback, sales data, and market trends to inform culinary innovation.
  • Work with Marketing to conduct guest panels, surveys, and competitive analysis.
  • Identify emerging food trends and adapt them into Mendo’s menu while maintaining our unique culinary identity.

 

Product Testing & Optimization

  • Plan and coordinate internal and external tastings, ensuring structured feedback loops.
  • Partner with Operations to test and refine new products in select stores before system-wide rollout.
  • Ensure all new items meet Mendo’s high standards for quality, taste, and consistency.

 

Cross-Functional Collaboration

  • Work closely with Marketing, Operations, and Supply Chain to ensure smooth menu launches.
  • Partner with Supply Chain to source high-quality, cost-effective ingredients that align with new menu innovations.
  • Collaborate with Supply Chain on vendor selection and procurement strategies to support new product development.
  • Provide clear documentation and communication on new menu items to ensure proper execution.
  • Support Training teams in educating restaurant teams on the story and execution of new dishes.

 

Strategic Planning & Budget Management

  • Develop a long-term menu innovation roadmap aligned with business goals.
  • Manage the R&D budget, balancing cost-effectiveness with innovation.
  • Optimize supplier relationships to support new product development.

 

Requirements:

  • Deep understanding of food trends, ingredient sourcing, and consumer preferences.
  • 5+ years of experience in culinary R&D, menu development, or product innovation.
  • Strong project management skills, with the ability to manage multiple initiatives simultaneously.
  • Experience working cross-functionally with Marketing, Operations, and Supply Chain.
  • Data-driven approach to innovation, using insights to guide decision-making.
  • Excellent communication and presentation skills.
  • Passion for culinary innovation and bringing food to life in a way that excites both guests and operators.
  • Bachelor’s degree in Culinary Arts, Food Science, Marketing, or a related field (or equivalent experience).

Benefits:

At Mendocino Farms, we believe Selling Happy starts from within.  That’s why we offer:

  • Competitive Salary
  • Annual Bonus
  • Meal Privileges—because food should make people feel good!
  • Comprehensive Health Benefits & 401k Plan with Company Match
  • Paid Vacation to recharge and fuel your best self

 Physical Requirements:

  • Must be able to lift 50 pounds.
  • Sitting / standing 8-14 hours.
  • Hand use: single grasping, fine manipulation, pushing and pulling
  • Work requires the following motions: bending, twisting, squatting, and reaching

Apply