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Director Of Culinary Operations Jobs (NOW HIRING)

McLoughlin Place

Director of Culinary Services

Mesa, AZ · On-site

$30/hr

Voluntary benefits options About the Role We're seeking a skilled Director, Culinary Services to lead all aspects of our Culinary Service Department and dining room operations. Reporting to the ...

Silverado

Director of Culinary Services

Alexandria, VA · On-site

$87K - $92K/yr

We're hiring a Director of Culinary Services - a passionate and experienced leader who brings ... Oversee the overall operation of the Culinary Department, ensuring high standards in food quality ...

Silverado

Director of Culinary Services

Thousand Oaks, CA · On-site

$82K - $86K/yr

We're hiring a Director of Culinary Services - a passionate and experienced leader who brings ... Oversee the overall operation of the Culinary Department, ensuring high standards in food quality ...

Silverado

Director of Culinary Services

Bellingham, WA · On-site

$80K - $85K/yr

We're hiring a Director of Culinary Services - a passionate and experienced leader who brings ... Oversee the overall operation of the Culinary Department, ensuring high standards in food quality ...

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Director Of Culinary Operations information

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$34K

$107.7K

$179.5K

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

As of Aug 23, 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 August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 11% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $107,680 per year, or $51.8 per hour.

Director of Culinary

Carriage Inn Lake Jackson

Lake Jackson, TX • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 9 days ago

Job description

Cardinal Bay is a mission-driven, not-for-profit senior living health care organization. We encourage our staff and residents to REACH for the stars! Our values focus on:

  • Respect
  • Excellence
  • Appreciation
  • Connection
  • Honor

Carriage Inn Lake Jackson is looking for a Director of Culinary Arts to join our upbeat team who is a compassionate manager with culinary experience to lead our team with continued success. We offer high end food and service and bring the fine dining experience to our residents.The Director of Culinary/Chef is ultimately responsible for the dining services function. Plan and supervise activities of the department to provide service for residents and guests. In addition, provide technical guidance and administrative direction over food planning, preparation and serving of meals. Exercise supervision, management and evaluation over employees engaged in food preparation and food services activities.

Tired of working 60+ hours per week in the kitchen? Interested in a leadership position where the hours are flexible and 7:00pm is considered a “Late night”?

Benefits:

  • Comprehensive coverage including health, dental & vision with Cardinal Bay contributing over 50% of cost. Life Insurance covered 100% by Cardinal Bay.
  • Full-time employees receive 3.5 weeks paid vacation for the first 5 years, then it bumps up to 4.5 weeks. Use it, let it roll, or cash it in! 
  • Benefit from exclusive discounts on auto home and pet insurance. 
  • Perks @ Work offers discounts on electronics, personal travel, apparel, home needs, entertainment, fitness/nutrition, and childcare costs! 
  • Access our Employee Assistance Program for confidential counseling on family, work, legal, identity theft recovery, mental health, and everyday life!  
  • $300 per FT referral 
  • Advancement & cross-training opportunities available at all 8 communities. 
  • Plan for your future with our 401(k)-retirement savings plan and matching contributions. 

Shifts:

  • 8:00 a.m. – 5:00 p.m.
  • Monday – Friday
  • May be required to fill in for server, dishwasher, or cook positions as needed.
  • Weekend and Holidays in MOD rotation.

Responsibilities:

Management

  • Plans, assigns, and inspects the work of staff preparing, cooking, and serving food to residents, staff, and visitors.
  • Schedules and coordinates the work of chefs, cooks, and other kitchen and dining room employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Approves the requisition of products and other necessary food supplies.
  • Consults with the Executive Director and other department directors for the provision of product for activities and events.

Technical

  • Ensures all food supplies and equipment for the department are ordered; reviews invoices for compliance and submits for payment.
  • Arranges for repair or replacement of equipment and utensils.
  • Direct and oversee safety, sanitation, and maintenance programs.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Complies with state and local health code requirements for food service

Requirements:

  • Five plus years as an Executive Chef and three years of management/administrative experience, preferably as an Assistant Director including planning and budgeting.
  • Culinary degree preferred.
  • Three to Five years’ experience in senior living or other hospitality dining services.
  • Serve Safe Certified.

Cardinal Bay is an Equal Opportunity Employer.

Apply