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Director Of Culinary Operations Jobs (NOW HIRING)

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

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 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, 80% Full Time, 16% 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 Experience

Gilbert, AZ • On-site

Cogir Management, USA Inc
5 - 10K employees
Learn more about Cogir Management, USA Incexternal

$75K - $80K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 7 days ago

Job description

Description:

THE COMPANY

Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.


At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!


WHAT WE OFFER

  • Health, Dental, Vision, and Life Insurance.
  • 401K with company match.
  • Paid Vacation, Holidays, and Sick Leave.
  • Employee Assistance Program,
  • Generous Employee Referral Program and more.

POSITION SUMMARY

The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.


If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!

  • Position Schedule: Full Time, Monday thru Fridays 9AM-5:30 PM
  • Position Location: 580 S. Gilbert Road, Gilbert, AZ 85296
  • Compensation: $75,000 to $80,000 per year, depending on prior experience.

KEY RESPONSIBILITIES

  • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.
  • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
  • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.
  • Maintain inventory control of food, beverages, supplies, and equipment.
  • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
  • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.
  • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
  • Ensure resident and family member satisfaction is maintained.
  • Responsible for planning, preparing, and executing special events and themed meals.
Requirements:

CANDIDATE QUALIFICATIONS

Education and certifications:

  • High School Diploma or equivalent.
  • Culinary education is preferred, or an equivalent combination of experience and education is required.
  • Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

Experience, Competencies, and Skills:

  • At least 5 years of hands-on experience in food preparation.
  • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.
  • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.
  • Experience with restaurant openings is a plus.
  • Experience with special events and banquets is a plus.
  • Successful history of building teams and meeting financial goals.
  • Creativity and experience in menu development.
  • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!
  • Outstanding communication skills and the ability to motivate.
  • Compassion for our residents and a strong passion for excellence.