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Executive Culinary Director Jobs (NOW HIRING)

Atomic Hospitality

Culinary Director

Chicago, IL · On-site

This role oversees multiple concepts, partnering with executive chefs, culinary managers, and ... Corporate Executive Chef, Culinary Director, Regional Chef, or similar leadership role.

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 ...

the Chef Agency

Culinary Director

Columbus, OH · On-site

$100K - $120K/yr

Requirements : * 5+ years of culinary leadership experience, ideally as a Culinary Director or Executive Sous Chef within a hotel or high-volume environment. * Strong financial and analytical acumen ...

Aramark

Culinary Director

San Antonio, TX

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Aramark

Culinary Director

Converse, TX · On-site

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Aramark

Culinary Director

New Braunfels, TX · On-site

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Aramark

Culinary Director

San Antonio, TX

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Aramark

Culinary Director

San Antonio, TX · On-site

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Aramark

Culinary Director

Somerset, TX · On-site

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

Apple Valley Place

Culinary Director

Charles City, IA · On-site

Participate in monthly budget review with Executive Director. * Contribute to NOI improvement through operational efficiency. Team Leadership * Recruit, hire, onboard, and train culinary staff.

Oceanview Senior Living

Culinary Director

Newport, OR · On-site

$58K - $65K/yr

We are looking for compassionate and committed Culinary Director/Executive Chef. Oceanview Senior Living is an Assisted Living and Memory Care senior living community that offers our employees and ...

F1 Arcade

Culinary Director

Chicago, IL · On-site

Chief Executive Officer Role Overview The Culinary Director is responsible for leading the food strategy, culinary standards, and kitchen operations for F1 ® Arcade across the US, while also ...

F1 Arcade

Culinary Director

Chicago, IL

Chief Executive Officer Role Overview The Culinary Director is responsible for leading the food strategy, culinary standards, and kitchen operations for F1 ® Arcade across the US, while also ...

Better Living SL

Culinary Director

Dixon, IL

$40K/yr

Participate in monthly budget review with Executive Director. * Contribute to NOI improvement through operational efficiency. Team Leadership * Recruit, hire, onboard, and train culinary staff.

The Oaks at Nipomo

Culinary Director

Nipomo, CA

$82K - $88K/yr

We are looking for compassionate and committed Culinary Director/Executive Chef. The Oaks at Nipomo is an Assisted Living and Memory Care senior living community that offers our employees and ...

Aramark

Culinary Director

Schertz, TX · On-site

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the ...

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Executive Culinary Director information

See salary details

$40K

$86.9K

$130K

How much do executive culinary director jobs pay per year?

As of Jul 28, 2026, the average yearly pay for executive 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 the difference between Executive Culinary Director vs Executive Chef?

AspectExecutive Culinary DirectorExecutive Chef
CredentialsTypically requires culinary degree and extensive leadership experienceRequires culinary training, certifications, and culinary skills
Work EnvironmentOversees multiple restaurants or culinary operations at a strategic levelManages kitchen operations and culinary staff in a specific restaurant or facility
Employer & Industry UsageUsed in large hospitality groups, hotel chains, and corporate culinary settingsCommon in restaurants, hotels, and culinary establishments
Primary FocusStrategic culinary vision, brand development, and operational oversightFood quality, kitchen management, and culinary execution

The Executive Culinary Director focuses on strategic leadership and overseeing multiple culinary operations, while the Executive Chef concentrates on daily kitchen management and food quality. Both roles require culinary expertise, but their scope and responsibilities differ significantly.

What are the key skills and qualifications needed to thrive as an Executive Culinary Director, and why are they important?

To thrive as an Executive Culinary Director, you need advanced culinary expertise, strong leadership abilities, and significant experience in kitchen management, often supported by a degree from a culinary school and several years in progressively responsible roles. Familiarity with menu development software, inventory management systems, and food safety certifications like ServSafe is typically required. Exceptional communication, creativity, and organizational skills set standout candidates apart by enabling them to inspire teams and consistently deliver innovative dining experiences. These skills and qualities are crucial for maintaining high culinary standards, efficient operations, and customer satisfaction in a competitive food service environment.

What is an Executive Culinary Director?

An Executive Culinary Director is a senior leadership position responsible for overseeing the culinary operations of a restaurant group, hotel chain, or food service organization. They develop menu concepts, set culinary standards, manage kitchen teams, and ensure consistency and quality across multiple locations. This role often involves strategic planning, budgeting, and collaborating with other departments to enhance the guest dining experience. Executive Culinary Directors also stay current with food trends and are instrumental in driving innovation within the organization.

How does an Executive Culinary Director typically collaborate with other departments to ensure a cohesive dining experience?

An Executive Culinary Director works closely with departments such as operations, marketing, procurement, and front-of-house management to align culinary offerings with overall business objectives. They participate in menu planning meetings, coordinate with purchasing teams to source quality ingredients, and partner with marketing to promote new dishes or concepts. Regular communication with restaurant managers and staff ensures that culinary standards are maintained and guest feedback is addressed promptly. This cross-functional collaboration is vital for delivering a unified and exceptional dining experience.
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Executive Culinary Director jobs near you
Infographic showing various Executive Culinary Director job openings in the United States as of July 2026, with employment types broken down into 81% Full Time, 18% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Culinary Director

Atomic Hospitality

Chicago, IL • On-site

Other

This job post has expired today. Applications are no longer accepted.

Job description

About the Role

We are seeking an experienced Culinary Director to lead the culinary vision across a growing hospitality group. This role oversees multiple concepts, partnering with executive chefs, culinary managers, and operations leaders to deliver exceptional guest experiences while driving consistency, innovation, and profitability.

The ideal candidate is an accomplished culinary leader who enjoys developing people as much as developing menus. This is a strategic leadership position for someone who thrives in both creative and operational environments. The ideal candidate will also have familiarity with and experience in the Chicago market. Candidates must have multi-unit experience for consideration. Salary range is $115,000-130,000 plus bonus depending on experience.


What You'll Do

  • Lead culinary operations across multiple restaurant, bar, and event concepts.
  • Oversee development of seasonal menus and new food concepts while maintaining each brand's unique identity.
  • Standardize recipes, prep procedures, plating, and execution across all locations.
  • Partner with Executive Chefs to improve food quality, consistency, and kitchen performance.
  • Manage food cost, labor efficiency, purchasing, and inventory strategies.
  • Build strong vendor relationships and negotiate product sourcing.
  • Recruit, coach, and mentor Executive Chefs, Sous Chefs, and kitchen leadership teams.
  • Support new restaurant openings, renovations, and kitchen design.
  • Create training materials, culinary standards, and operating procedures.
  • Ensure compliance with all food safety and sanitation standards.
  • Collaborate with marketing and events teams on special programming, private events, and seasonal promotions.

What We're Looking For

  • 10+ years of progressive culinary leadership experience.
  • Experience overseeing multiple restaurants or concepts.
  • Strong background in upscale casual, chef-driven, and hospitality-focused dining.
  • Demonstrated success managing food cost, purchasing, and kitchen profitability.
  • Proven ability to build and lead high-performing culinary teams.
  • Experience with banquets, private events, or high-volume operations is highly imperative.
  • Strong organizational and communication skills.
  • Comfortable balancing creativity with operational discipline.

Preferred Experience

  • Multi-unit restaurant group or hospitality company experience.
  • Opening new restaurants or developing new concepts.
  • Corporate Executive Chef, Culinary Director, Regional Chef, or similar leadership role.
  • Experience working across diverse culinary styles rather than a single cuisine.

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