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Director Of Culinary Jobs in Raleigh, NC (NOW HIRING)

SIXTY VINES NORTH HILLS LLC

Executive Chef

Raleigh, NC · On-site

$100K/yr

Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines * Ownership of the food menu ...

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HHS LLC

Culinary Director

Apex, NC · On-site

We're looking for a friendly, compassionate leader to join our culinary team! Support the healing ... Impact the overall health and well-being of every patient and change the perception of hospital ...

Hhs

Culinary Director

Apex, NC

We're looking for a friendly, compassionate leader to join our culinary team! Support the healing ... Impact the overall health and well-being of every patient and change the perception of hospital ...

Sixty Vines

Executive Chef

Raleigh, NC · On-site

$100K/yr

Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • ...

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All JobsOf Culinary JobsDirector Of Culinary JobsDirector Of Culinary Jobs in Raleigh, NC

Director Of Culinary information

See Raleigh, NC salary details

$29.2K

$94.2K

$208K

How much do director of culinary jobs pay per year?

As of Aug 10, 2026, the average yearly pay for director of culinary in Raleigh, NC is $94,176.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,300.00 and $119,600.00 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 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 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 are popular job titles related to Director Of Culinary jobs in Raleigh, NC? For Director Of Culinary jobs in Raleigh, NC, the most frequently searched job titles are:
What job categories do people searching Director Of Culinary jobs in Raleigh, NC look for? The top searched job categories for Director Of Culinary jobs in Raleigh, NC are:
What cities near Raleigh, NC are hiring for Director Of Culinary jobs? Cities near Raleigh, NC with the most Director Of Culinary job openings:
Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in Raleigh, NC 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 $94,176 per year, or $45.3 per hour.

Director of Food & Beverage | Full-Time | Durham Convention Center

Oak View Group

Durham, NC • On-site

$82K - $92K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 3 days ago

Oak View Group rating

6.2

Company rating: 6.2 out of 10

Based on 83 frontline employees who took The Breakroom Quiz

22nd of 36 rated event venues

Job description

Director of Food & Beverage | Full-Time | Durham Convention Center.
Durham Convention Center.

Category:
Food & Beverage Management.

Oak View Group:
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

Position Summary:
The Director of Food & Beverage is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, and employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The Director of Food & Beverage is responsible for ensuring quality food and beverage are served to the guests. The Director of Food & beverage will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage is responsible for the training of all kitchen staff. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.
 
This role pays an annual salary of $82,000-$92,000 and is bonus eligible.
 
Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).
 
This position will remain open until October 2, 2026.

Responsibilities:
  • Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members.
  • Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
  • Develops menus, recipes and costing sheets.
  • Oversees all culinary and front-of-house banquet staff.
  • Works with the administrative team to market and sell food and beverage to drive revenue.
  • Delivers high-quality food services and presentation.
  • Provides direction, development and accountability structure to team, leading by example.
  • Produces and executes training schedules to ensure best practice among the team.
  • Manages the control of food and labor costs through proper scheduling and purchasing.
  • Attends and contributes to planning and managerial meetings.
  • Conducts regular inspections to assure cleanliness and maintenance meet company standards.
  • Oversees and manages monthly inventory.
  • Responsible for producing high-quality, fresh food products and presentation in a timely manner for delivery to guests.
  • Assists the Executive Chef in preparing hot and cold foods following portioning requirements.
  • Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
  • Coordinates the storage, maintenance and repair of all kitchen equipment with the operations department to ensure operational readiness.
  • Maintains sanitation, health and safety standards and training in work areas.
  • Responsible for observing and testing foods to ensure proper cooking.
  • Responsible for portioning, arranging and garnishing food plates for delivery to guests.
  • Responsible for consulting with managers to plan menus and estimate expected food consumption.
  • Maintains consistent visible presence working on the floor with staff to ensure quality, efficiency, and overall management of operations.

Qualifications:
  • BA or BS degree in a business-related major; MBA degree is preferred. An accounting minor or credits and equivalent job experience can be substituted for educational requirements. 
  • 5-7 years of experience in the food & beverage industry.
  • Must have various experience levels in volume feeding, à la carte, fine dining, catering, and purchasing, storage, and handling.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current food handler's card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Must possess excellent organizational and communication skills.
  • Well skilled in all technical and sanitary aspects of food preparation and presentation.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Experience costing menus and developing new menu items as needed.
  • Proven success working in a team-oriented, fast-paced, event-driven environment.
  • Strong attention to detail with the capacity to multitask and prioritize effectively in a constantly changing environment.
  • Flexibility to work nights, weekends, and extended hours as required by event schedules.
  • Strong communication skills with the ability to engage effectively with staff at all levels.
  • Demonstrated leadership in supervising and directing kitchen and banquet staff.
  • Professional communication style with the ability to interact with employees, co-workers, volunteers, management, and guests in a clear, respectful, and businesslike manner that fosters a positive and cooperative work environment.

Strengthened by our Differences. United to Make a Difference:
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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