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Director Of Culinary Operations Jobs (NOW HIRING)

Eskaton

Director of Culinary Experience

Roseville, CA · On-site

$80K - $90K/yr

Provides assessment of the culinary experience in order to outline the resident satisfaction ... A minimum of three years' work experience supervising food service operations. Experience with high ...

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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 Services

Mel Trotter Ministries

Grand Rapids, MI • On-site

Full-time

Posted 5 days ago

Job description

Who We AreMel Trotter Ministries is a faith-based, nonprofit organization committed to providing safe shelter and supportive services to individuals experiencing homelessness. We work to create a structured, respectful environment where each person is treated with dignity and care.Our approach is rooted in compassion, consistency, and accountability, with a focus on meeting immediate needs while supporting long-term stability. Through collaboration and a shared sense of purpose, our team works each day to make a meaningful impact in the lives of those we serve.Your Kitchen MissionAs Director of Culinary Services, you’ll steer Mel Trotter Ministries’ culinary program and help set the tone for a high-performing, welcoming kitchen. This role exists to ensure every guest is served a tasty, nutritious, well-balanced meal—consistently, safely, and with dignity.Key responsibilities include leading high-volume meal production; guiding menu planning and food cost strategy; overseeing budget, purchasing, and inventory; maintaining food safety and sanitation standards; and coaching, training, and developing the kitchen team with clear expectations and encouragement.Required qualifications/skills:- 5+ years in a similar culinary leadership role (high-volume production)- 3+ years training/developing culinary staff- Strong morale-builder who also drives accountability- Experience serving individuals in underserved communities- Skilled at juggling multiple projects to standard and deadline- ServSafe Manager (or ability to obtain promptly)- Microsoft Office proficiency (Outlook, Excel)- Culinary degree and prior managerial experience preferredA Day, Served FreshYou’ll start by checking the day’s numbers and priorities, then do a quick walk-through to make sure the kitchen feels calm, clean, and ready to roll. As service approaches, you’ll stay visible—answering questions, smoothing out surprises, and keeping communication crisp.Between meal windows, you’ll connect with staff for coaching moments, a few laughs, and clear next steps. You’ll also carve out time for planning ahead—reviewing what worked, what didn’t, and what tomorrow needs so the whole operation stays steady and guest-ready.Most days end with a final check that the space is orderly, food is stored correctly, and the team leaves set up for success—because great hospitality starts long before the first plate hits the line.If you're ready to lead with excellence and hospitality, apply today!