ZipRecruiter

Log In

1

Director Of Culinary Services Jobs in Racine, WI

Sodexo

Culinary Supervisor

Milwaukee, WI

$21 - $26/hr

Culinary Supervisor Location: MILWAUKEE SCHOOL OF ENGINEERING - 35236001 Workdays/shifts ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI

$19 - $22/hr

As a Culinary Supervisor at Sodexo, you will provide hands-on supervision of daily food production ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI · On-site

$21 - $26/hr

Culinary Supervisor Location: MILWAUKEE SCHOOL OF ENGINEERING - 35236001 Workdays/shifts ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI · On-site

$21 - $26/hr

MILWAUKEE SCHOOL OF ENGINEERING - 35236001 Workdays/shifts: Afternoon/evenings - varying days, and ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI · On-site

$19 - $22/hr

As a Culinary Supervisor at Sodexo, you will provide hands-on supervision of daily food production ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI

$19 - $22/hr

As a Culinary Supervisor at Sodexo, you will provide hands-on supervision of daily food production ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

Sodexo

Culinary Supervisor

Milwaukee, WI

$19 - $22/hr

As a Culinary Supervisor at Sodexo, you will provide hands-on supervision of daily food production ... The Culinary Supervisor actively participates in food preparation while directing workflow and ...

stcam

Culinary - Bartender

Wauwatosa, WI

Be part of a non-profit Life Plan Community with more than 100 years of service to older adults ... Complete weekly inventory and coordinate orders with the Chef, Culinary Director, or vendor.

UHS

Director of Outpatient Services

West Allis, WI · On-site

The Director of Outpatient Services is responsible for the clinical oversight for all outpatient therapy services. In addition to providing quality patient care, the Manger oversees all activities ...

UHS

Director of Outpatient Services

West Allis, WI · On-site

The Director of Outpatient Services is responsible for the clinical oversight for all outpatient therapy services. In addition to providing quality patient care, the Manger oversees all activities ...

next page

Showing results 1-20

All JobsOf Culinary Services JobsDirector Of Culinary Services JobsDirector Of Culinary Services Jobs in Racine, WI

Director Of Culinary Services information

See Racine, WI salary details

$40.8K

$119.6K

$224.1K

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

As of Aug 19, 2026, the average yearly pay for director of culinary services in Racine, WI is $119,595.00, according to ZipRecruiter salary data. Most workers in this role earn between $82,500.00 and $141,100.00 per year, depending on experience, location, and employer.

What is a director of culinary services?

A Director of Culinary Services is a senior professional responsible for overseeing all aspects of food preparation, menu planning, and kitchen operations within an organization such as a hotel, healthcare facility, or large dining establishment. They manage culinary staff, ensure compliance with safety and sanitation standards, and develop menus that meet the dietary needs and preferences of clients or guests. This role also involves budgeting, purchasing, and maintaining quality control to deliver an excellent dining experience. Directors of Culinary Services often collaborate with other departments to provide seamless and efficient food service operations.

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

To thrive as a Director of Culinary Services, you need in-depth culinary expertise, menu planning abilities, management experience, and typically a degree in culinary arts or hospitality management. Familiarity with food safety regulations, inventory management systems, and kitchen management software is important. Strong leadership, organizational, and communication skills set exceptional candidates apart in this role. These competencies ensure high-quality food service, team efficiency, and compliance with standards in demanding dining environments.

What are the key challenges a director of culinary services typically faces when managing a diverse culinary team?

A Director of Culinary Services often navigates challenges such as balancing creativity with consistency, ensuring high food quality and safety standards, and managing a team with varying skill levels and backgrounds. Coordinating between kitchen staff, front-of-house teams, and suppliers requires strong communication and organizational skills. Additionally, adapting menus to meet changing client preferences and dietary needs while maintaining budget constraints is a common aspect of the role. Building a positive, collaborative environment is essential for team morale and operational success.

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

AspectDirector Of Culinary ServicesExecutive Chef
Primary FocusOversees culinary operations, menu development, and staff management across multiple outlets or facilitiesManages kitchen operations, food preparation, and culinary staff within a specific restaurant or kitchen
CredentialsOften requires culinary degree, management experience, and certifications like ServSafeTypically requires culinary degree or extensive experience, with certifications like ServSafe
Work EnvironmentCorporate kitchens, large-scale food service operations, hospitality organizationsRestaurant kitchens, hotels, resorts
Industry UsageCommon in hospitality, healthcare, and large food service organizationsPrimarily in restaurants, hotels, and resorts

The main difference is that the Director Of Culinary Services oversees multiple culinary operations and staff at an organizational level, while the Executive Chef focuses on the culinary and kitchen management within a specific establishment. Both roles require culinary expertise and management skills, but their scope and responsibilities differ significantly.

What job categories do people searching Director Of Culinary Services jobs in Racine, WI look for?

The top searched job categories for Director Of Culinary Services jobs in Racine, WI are:

What cities near Racine, WI are hiring for Director Of Culinary Services jobs?

Cities near Racine, WI with the most Director Of Culinary Services job openings:

Director Of Culinary Services jobs near you
Infographic showing various Director Of Culinary Services job openings in Racine, WI as of August 2026, with employment types broken down into 1% As Needed, 78% Full Time, 18% Part Time, and 3% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $119,595 per year, or $57.5 per hour.

Food Service Director - Healthcare

BSG Maintenance Inc

Kenosha, WI • On-site

Full-time

Re-posted 9 days ago

Job description

Job Title: Food Service Director - Healthcare
Location: Kenosha, WI
Position Type: Full-Time
Reports to: Senior Regional Director of Culinary Services
About Us:
BSG Maintenance is the premier leader in contracted housekeeping, laundry, and dietary services to medical and long-term health care facilities. If you are a dedicated individual who takes pride in delivering exceptional service in the hospitality industry, we encourage you to apply to join our team. BSG Maintenance is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Job Description:
The responsibility of the Culinary Services Manager is the overall daily management of the Culinary Services Department. The Culinary Services Manager follows the residents care plan for nutritional meals according to BSG Policy and Procedures. You must be familiar with the latest edition of the Federal Food Code and provide leadership to the department to ensure local, State, and Federal regulatory compliance.
Culinary Services Manager, CDM Responsibilities:
  1. Supervisory: Recruit, interview, hire, train, coach, and discipline employees. Conduct monthly in-service with staff. Labor Management/Control. Adhere to the dress code policy and ensure staff are properly dressed.
  2. Meal Prep: Process diets and updates tray card program. Print menus for residents weekly. Print meal tickets daily. Review meals and approve menus. Post mealtimes in sight and monitor for compliance. Ensure menus, diet plans and portions are followed.
  3. Food Storage: Ensure the proper receiving FIFO, stocking, storing, and preparing of all ingredients for safety and accessibility with proper dating for each step.
  4. Reporting: Understand nutritional requirements for residents. Attend Care Plan meetings per policy. Complete the MDS according to the required timeline. Monitor weight gain and loss to report to the dietician for those at risk. Audit all logs. Update Dietary SDS book regularly.
  5. Resident Interaction: Visit residents within 48 hours of admission to the facility to interview. Record allergies. Be polite and helpful to residents, responding to their requests and inquiries promptly and professionally. Processes all diets and updates tray card program.
  6. Compliance: Adhere to all safety and sanitation policies and procedures. Comply with the Residents' Rights and Community Policies and Procedures. Follow the Federal Food Code, Local regulator laws, and any other regulations that adhere to CMS guidelines. Maintains confidentiality, protects HIPAA, knows, and protects Resident Rights, documents complaints that residents have and resolves their issues. Follows HACCP plan. Ensures all temperature logs are current daily and correct temperatures are recorded. Ensures cleaning logs are up to date and cleaning is done in kitchen. Maintains equipment cleaning logs reports to buildings when equipment isn't functioning correctly and ensures it's cleaned on a regular basis.

Required Qualifications:
  • High School Diploma/GED
  • Current CDM, CFPP Certifications and/or CFM Certification
  • 5+ Years in a CDM/CFPP or Culinary Supervisor role
  • ServSafe Manager Certified
  • High-volume cooking experience
  • Experience using a combi-oven, standard oven, flat top grill, convection oven, stove top, gas grill, steamer, and dishwasher.
  • Ability to take a TB Test, and pass the Healthcare background check.
  • Above average computer skills
  • Detailed orientated, well groomed, friendly, professional, team player that has a
  • Pleasant demeanor and adheres to company policy and procedures.
  • Strong attention to detail and a commitment to maintaining high cleanliness standards.
  • Ability to work independently and efficiently manage time.
  • Physical stamina and the ability to lift, bend, and stand for extended periods.
  • Excellent communication and interpersonal skills.

Apply