ZipRecruiter

Log In

1

Director Of Culinary Jobs in Boca Raton, FL (NOW HIRING)

Woodfield-Country-Club

Culinary Supervisor

Boca Raton, FL · On-site

$52 - $72/hr

Regularly communicate with the FOH managers and supervisors. ESSENTIAL DUTIES AND RESPONSIBILITIES ... Direct Deposit * On-site Parking In addition to the benefits noted above, all Full-Time, year-round ...

Sorrel River Ranch

Chef de Cuisine

West Palm Beach, FL · On-site

$64K - $88K/yr

The Executive Sous Chef is a peer to the CDC and leads deployment of the shared culinary team ... Direct MayaBay's food and execution during service, working with the Executive Sous Chef to deploy ...

LR PALM HOUSE LLC

Prep Cook - Seasonal

Palm Beach, FL · On-site

$13.75 - $17.50/hr

Under the guidance of culinary leadership, the Prep Cook follows recipes and preparation lists ... Replenish ingredients for Line Cooks and Chefs de Partie as directed. * Communicate preparation ...

previous page

Showing results 41-60

All JobsOf Culinary JobsDirector Of Culinary JobsDirector Of Culinary Jobs in Boca Raton, FL

Director Of Culinary information

See Boca Raton, FL salary details

$28.4K

$91.7K

$202.5K

How much do director of culinary jobs pay per year?

As of Sep 5, 2026, the average yearly pay for director of culinary in Boca Raton, FL is $91,660.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,800.00 and $116,400.00 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 job categories do people searching Director Of Culinary jobs in Boca Raton, FL look for?

The top searched job categories for Director Of Culinary jobs in Boca Raton, FL are:

What cities near Boca Raton, FL are hiring for Director Of Culinary jobs?

Cities near Boca Raton, FL with the most Director Of Culinary job openings:

Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in Boca Raton, FL 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 $91,660 per year, or $44.1 per hour.

Wine Director

STARR Restaurants at The Nora Hotel

West Palm Beach, FL

Full-time

Medical, Dental, Vision, PTO

Posted 3 days ago

New

Job description

Making its West Palm Beach debut as part of STARR Restaurants’ first venture in the market, Pastis will bring the timeless spirit of the celebrated New York institution to the vibrant NORA District. Situated within The Nora Hotel, the restaurant will seamlessly blend the energy of a classic Parisian brasserie with the relaxed sophistication of South Florida. Featuring an expansive indoor-outdoor dining experience, lush design elements, and the signature warmth that has defined the brand for decades, Pastis will offer guests an inviting destination for all-day dining, exceptional French fare, and spirited hospitality. Building on its legacy in New York, Miami, Washington, D.C., and Nashville, Pastis is poised to become a cornerstone of West Palm Beach's evolving culinary landscape.

Pastis West Palm Beach is seeking a Wine Director to join its opening team!
About the Role:
Reporting directly to the General Manager and Beverage Director, the Wine Director will join the team to support all management disciplines including but not limited to the cocktail/wine program as well as staff training and floor management. 

What We Offer:

  • A competitive base salary
  • Quarterly bonus program
  • Referral bonus programs
  • Paid vacation and sick time
  • Medical, dental, and vision benefits coverage
  • Dining discounts at over 25 affiliated STARR Restaurants

- and more!

Desired Qualifications:

  • A positive and self-motivated disposition with a commitment to excellence and team success 
  • Exceptional wine knowledge, including strong familiarity with major regions, native and regional varietals, international varietals and having the ability to recommend wine to guests. 
  • Experience managing a cocktail and spirits program 
  • At least 3 years of experience as a restaurant operations manager/ beverage manager 
  • At least 3 years overseeing a wine/ beverage program (development, purchasing, inventory management, staff training, etc.) 
  • Prior experience using a beverage inventory program preferred and strong computer skills 
  • Sommelier certifications preferred

Pastis is an equal-opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

More detail about STARR Restaurants at The Nora Hotel part of STARR Restaurants, please visit https://culinaryagents.com/entities/1059547-STARR-Restaurants-at-The-Nora-Hotel