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Director Of Culinary Jobs in Indiana (NOW HIRING)

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 ...

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 ...

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 ...

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 ...

Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs. * Set tables in accordance with ESL standards. * Serve ...

Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs. * Set tables in accordance with ESL standards. * Serve ...

Work closely with the Director of Culinary Services and/or Executive Director to keep residents satisfied with food and dining programs. * Set tables in accordance with ESL standards. * Serve ...

... The Director Culinary Services provides strategic leadership and operational oversight for all ... Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront ...

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Showing results 1-20

Director Of Culinary information

See Indiana salary details

$28.5K

$92.2K

$203.6K

How much do director of culinary jobs pay per year?

As of Sep 3, 2026, the average yearly pay for director of culinary in Indiana is $92,188.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,100.00 and $117,000.00 per year, depending on experience, location, and employer.

What does a director of culinary do?

A Director of Culinary is responsible for overseeing the culinary operations of a restaurant, hotel, or food service organization. This includes menu development, managing kitchen staff, ensuring quality and consistency of food, and maintaining food safety standards. They often collaborate with other departments, control budgets, and help shape the overall dining experience. Their leadership ensures that culinary teams deliver exceptional dishes while meeting business goals.

What are the key skills and qualifications needed to thrive as a director of culinary, and why are they important?

To thrive as a Director of Culinary, you need extensive experience in culinary arts, menu development, and kitchen operations management, often supported by a culinary degree or equivalent professional background. Familiarity with inventory management software, food safety certifications (such as ServSafe), and budgeting systems is typically required. Leadership, creativity, and strong communication skills are crucial for inspiring teams and maintaining high culinary standards. These skills and qualifications are essential to ensure operational efficiency, consistent food quality, and innovative dining experiences that drive business success.

What are some common challenges faced by a director of culinary when leading a large kitchen team?

A Director of Culinary often manages diverse teams with varying skill levels, which can create challenges in maintaining consistent food quality and meeting service standards. Coordinating communication across multiple departments, such as purchasing and front-of-house, is crucial for smooth operations. Additionally, adapting menus to changing trends and dietary restrictions while controlling costs requires strong leadership and creative problem-solving. Overcoming these challenges involves fostering a positive team culture, implementing effective training programs, and staying current with industry best practices.

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

AspectDirector Of CulinaryExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planning across multiple outlets or locationsManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary management experience, certifications, and leadership skillsTypically requires culinary certifications and extensive kitchen experience
Work EnvironmentCorporate kitchens, hotel chains, restaurant groupsRestaurant kitchens, hotels, resorts
Industry UsageCommonly used in large organizations with multiple culinary outletsCommonly used in individual restaurants or hotel kitchens

The main difference between a Director Of Culinary and an Executive Chef is their scope of responsibility. The Director Of Culinary focuses on strategic oversight and managing multiple culinary operations, while the Executive Chef handles daily kitchen management and food preparation. Both roles require culinary expertise, but the Director Of Culinary typically has a broader, more strategic role within larger organizations.

What is the average salary for a director of culinary in the US?

The average salary for a director of culinary in the US typically ranges from $80,000 to $130,000 annually, depending on experience, location, and the size of the organization. Senior roles with extensive management responsibilities or in high-cost areas may offer higher compensation, often supplemented with bonuses and benefits.

Who can become a director of culinary?

A person can become a director of culinary typically by gaining extensive experience in culinary arts, management, and leadership roles within the food service industry. Relevant skills include menu development, staff management, and budgeting, often supported by culinary certifications or degrees. Strong communication and organizational skills are also essential for overseeing culinary operations at a high level.

What are the most commonly searched types of Of Culinary jobs in Indiana?

The most popular types of Of Culinary jobs in Indiana are:

What are popular job titles related to Director Of Culinary jobs in Indiana?

For Director Of Culinary jobs in Indiana, the most frequently searched job titles are:

What cities in Indiana are hiring for Director Of Culinary jobs?

Cities in Indiana with the most Director Of Culinary job openings:

Infographic showing various Director Of Culinary job openings in Indiana as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $92,188 per year, or $44.3 per hour.

Culinary and Hospitality Director

Aramark

Indianapolis, IN • On-site

Full-time

Re-posted 10 days ago


Aramark rating

5.9

Company rating: 5.9 out of 10

Based on 1,275 frontline employees who took The Breakroom Quiz

397th of 500 rated business services


Job description

Job Description

The Culinary and Hospitality Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes.Oversees and manages culinary operations to meet production, presentation, and service standards.Hands on culinary leadership role where you will be able to showcase your culinary skills while developing your team in the kitchen. 

Job Responsibilities

Leadership 

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance 

Ensure food services appropriately connects to the Executional Framework 

Coach employees by creating a shared understanding about what needs to be achieved and how to execute 

Reward and recognize employees 

Ensure safety and sanitation standards in all operations 

Client Relationship 

Identify client needs and effectively communicate operational progress 

Culinary  

  • Ensures culinary production appropriately connects to the Executional Framework 
  • Ability to work hands on in the kitchen  
  • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards

Financial Performance 

Adopt Aramark process and systems 

Build revenue and manage budget, including cost controls regarding food, beverage and labor 

Ensure the completion and maintenance of P&L statements 

Achieve food and labor targets 

Manage resources to ensure quality and cost control within budgetary guidelines 

Productivity 

Implement and maintain Aramark agenda for both labor and food initiatives 

Create value through efficient operations, appropriate cost controls and profit management 

Full compliance with Operational Excellence fundamentals, including food and labor 

Direct and oversee operations related to production, distribution and food service 

Compliance 

Maintain a safe and healthy environment for clients, customers and employees 

Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 

Additional Responsibilities 

Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) 

Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices 

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications
  • Requires at least 4 years of culinary experience 
  • At least 2 years in a management role preferred 
  • Requires a culinary degree or equivalent experience 
  • Ability to multi-task 
  • Ability to simplify the agenda for the team 
  • Requires advanced knowledge of the principles and practices within the food profession. 
  • This includes experiential knowledge required for management of people and/or problems. 
  • Requires oral, reading, and written communication skills 
Education
About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.


What Aramark employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom


Aramark logo

About Aramark

Sourced by ZipRecruiter

The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Industry

Hospitality services and facilities support services

Company size

10,000+ Employees

Headquarters location

Philadelphia, PA, US