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Executive Chef Culinary Director Jobs (NOW HIRING)

the Chef Agency

Culinary Director

Seattle, WA · On-site

$115K - $120K/yr

Lead, mentor, and develop Executive Chefs, Sous Chefs, and kitchen teams * Monitor food cost, labor ... Proven success as an Executive Chef or Culinary Director in a high-volume or upscale restaurant ...

Lula Cafe

Catering Chef

Chicago, IL · On-site

$75K - $95K/yr

The chef works closely and communicates effectively with Events Manager, Executive Chef/Culinary Director, and kitchen management team, This is a hands-on leadership position requiring flexibility ...

Kingandprince

Executive Chef

Saint Simons Island, GA · On-site

$150K - $175K/yr

Working closely with the Culinary Director, Food & Beverage leadership, property leadership, and Northview Hotels & Resorts, the Executive Chef will help prepare the culinary team for opening, build ...

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$40K

$86.9K

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How much do executive chef culinary director jobs pay per year?

As of Sep 13, 2026, the average yearly pay for executive chef culinary director in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

What is an executive chef culinary director?

An Executive Chef Culinary Director is a senior culinary professional responsible for overseeing the entire culinary operations of a restaurant, hotel, or hospitality group. This role combines creative menu development, kitchen management, and strategic leadership to ensure high-quality food and efficient service. The Culinary Director manages kitchen staff, controls budgets, and maintains food safety standards, while also collaborating with other departments to deliver an exceptional dining experience. They often play a key role in setting the culinary vision and driving innovation within the organization.

How does an executive chef culinary director balance creative menu development with administrative leadership duties?

An Executive Chef Culinary Director often splits their time between hands-on culinary innovation and overseeing the broader operational aspects of the kitchen. While menu development and food quality are core responsibilities, they also manage budgets, staff training, and vendor relationships. Collaboration with other department heads, such as restaurant managers and event coordinators, is common to ensure cohesive service delivery. The ability to delegate effectively and foster a strong kitchen team is essential for success, as it allows the director to focus on both creative and strategic tasks. This balance offers both creative satisfaction and opportunities to develop vital leadership skills.

What are the key skills and qualifications needed to thrive as an executive chef culinary director, and why are they important?

To thrive as an Executive Chef Culinary Director, you need advanced culinary expertise, leadership experience, and often a degree in culinary arts or hospitality management. Mastery of kitchen management systems, menu development software, and food safety certifications like ServSafe are typically required. Outstanding creativity, team leadership, and communication skills set top professionals apart in this role. These competencies ensure high-quality cuisine, efficient operations, and a positive dining experience that supports business success.

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

AspectExecutive ChefCulinary Director
CredentialsCulinary degree, certifications, extensive kitchen experienceSimilar credentials, often with leadership or management certifications
Work EnvironmentKitchen management, food preparation, staff supervisionOversees multiple kitchens or culinary programs, strategic planning
Employer & Industry UsageHotels, restaurants, resortsLarge hospitality groups, culinary organizations, corporate dining
Search & Comparison IntentFocus on kitchen leadership rolesFocus on culinary strategy and organizational oversight

While both roles require culinary expertise and leadership skills, the Executive Chef primarily manages kitchen operations and food quality, whereas the Culinary Director oversees broader culinary strategies across multiple venues or organizations. The Culinary Director often has a more strategic, organizational focus, while the Executive Chef is more hands-on with daily kitchen management.

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What states have the most Executive Chef Culinary Director jobs?

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Executive Chef Culinary Director jobs near you
Infographic showing various Executive Chef Culinary Director job openings in the United States as of September 2026, with employment types broken down into 2% As Needed, 85% Full Time, 12% Part Time, and 1% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Task Force Culinary Director/Executive Chef

Spartanburg, SC • On-site

OTO Development
Traveler Accommodation • 1 - 5K employees
Learn more about OTO Developmentexternal

$63K - $87K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

This job post has expired 3 days ago. Applications are no longer accepted.

OTO Development rating

8.0

Company rating: 8.0 out of 10

Based on 7 frontline employees who took The Breakroom Quiz

Job description

We are pleased to announce a wonderful opportunity for a Task Force Culinary Director/Task Force Executive Chef

 

Position Summary:

The Task Force Culinary Director/Executive Chef is a senior, hands-on culinary leader responsible for driving culinary excellence, operational consistency, and financial performance across a portfolio of hotels with varying food and beverage concepts. This role provides on-site task force leadership during hotel openings, renovations, brand conversions, leadership transitions, performance turnarounds, and special projects.

Operating as both a strategic Culinary Director and an embedded Executive Chef, this individual partners closely with Operations, Development, Design, Finance and Brand teams to elevate culinary programming while ensuring brand compliance, cost control, food safety, and exceptional guest experiences.

Key Responsibilities


Task Force Leadership & Deployment

  • Deploy to properties as needed to support hotel openings, re-openings, renovations, leadership gaps, and operational recoveries.
  • Serve as an interim Executive Chef when required, leading daily kitchen operations and culinary teams.
  • Stabilize culinary operations quickly and establish sustainable systems and standards.

Culinary Strategy & Concept Development

  • Develop, refine, and execute culinary concepts aligned with brand standards, market demand, and financial goals.
  • Collaborate with Development and Design teams on kitchen layout, equipment selection, and workflow optimization.
  • Lead menu development for restaurants, banquets, lounges, and special outlets.

Operational Excellence & Financial Performance

  • Drive food cost, labor efficiency, and overall profitability while maintaining high-quality standards.
  • Establish and enforce SOPs for kitchen operations, purchasing, inventory, production, and sanitation.
  • Analyze financial performance and implement corrective action plans as needed.
  • Conduct kitchen training, tastings, and mock services to ensure operational readiness.

Talent Development & Leadership

  • Recruit, train, mentor, and develop Executive Chefs and culinary leadership teams across the portfolio.
  • Build strong kitchen cultures focused on accountability, teamwork, safety, and professional growth with the Guiding Principles of OTO Development at the center.
  • Identify high-potential culinary talent and support succession planning.

Quality Assurance & Stakeholder Engagement

  • Partner with Regional and Property-level Operations, Sales, and Events teams to support group, banquet, and catering success.
  • Support sales initiatives with menu development, tastings and client engagement as needed.
  • Serve as a culinary ambassador for the company with ownership groups, brand partners, and external stakeholders.

What are the requirements for this position?

  • You have a four-year college degree with a major in Hospitality Management, business, culinary arts or related field.
  • You have prior experience as an Executive Chef or Culinary Director preferrable in a hotel environment.
  • Food Handler certification and TIPS certification
  • Experience with all aspects of restaurant, banquet, catering, culinary, bar operations. Proven systems knowledge and experience with a restaurant POS.
  • You must be a dedicated self-starter with a strong attention to detail and you must work well independently and as part of a team.
  • You must be able to communicate clearly and effectively in a professional business environment both verbally and in writing.

Physical Requirements for this Position

You must be able to walk and stand for extended periods of time as the job dictates.

Travel Requirements

This position requires up to 100% travel. Travel is outside the local area and overnight

About OTO Development

OTO Development is an industry-leading hotel development and management company. Partnering with the strongest brands in hospitality, OTO owns and operates a portfolio of upscale select service, extended stay, and lifestyle hotels in key markets across the United States.

OTO has been honored as Developer of the Year by major brand partners multiple times while also earning accolades for outstanding guest service, operational excellence, community service, sales, marketing, and revenue success.

Our company provides competitive pay and benefit programs, including medical insurance options, dental and vision insurance, 401k with company match, company provided life insurance, tuition assistance, paid time off, paid holiday time, travel discounts, and more.

Revised 1/22/26

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