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Executive Culinary Director Jobs (NOW HIRING)

VCR Group

Culinary Director

New York, NY

$110K - $130K/yr

We are excited to offer exciting culinary director roles for our growing group of restaurants. We ... Partnered with ownership and executive leadership on concept development, brand positioning, and ...

the Chef Agency

Culinary Director

Seattle, WA

$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

$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 ...

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

$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 ...

Kizuki Ramen

Culinary Director

Redmond, WA · On-site

$110K - $130K/yr

You will coach, inspire, and support back-of-house teams, define culinary standards, and partner closely with Operations, Procurement, Marketing, and Executive Leadership. Reports To: Director of ...

Savant Senior Living

Culinary Director

Culver City, CA · On-site

$70K - $90K/yr

The Culinary Director will report to the Executive Director of the facility. ESSENTIAL DUTIES AND RESPONSIBILITIES In addition to all components of the above position summary the following "Essential ...

Aramark

Regional Culinary Director

Boston, MA · On-site

$130K - $150K/yr

The Regional Culinary Director for Aramark Collegiate Hospitality's Northeast Region will provide ... Participate in district, senior, and executive chef hiring and also focus on developing a pipeline ...

Aramark

Regional Culinary Director

Boston, MA · On-site

$130K - $150K/yr

The Regional Culinary Director for Aramark Collegiate Hospitality's Northeast Region will provide ... Participate in district, senior, and executive chef hiring and also focus on developing a pipeline ...

Aramark

Regional Culinary Director

Boston, MA

$130K - $150K/yr

The Regional Culinary Director for Aramark Collegiate Hospitality's Northeast Region will provide ... Participate in district, senior, and executive chef hiring and also focus on developing a pipeline ...

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Executive Culinary Director information

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$40K

$86.9K

$130K

How much do executive culinary director jobs pay per year?

As of Jun 11, 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.
More about Executive Culinary Director jobs
What cities are hiring for Executive Culinary Director jobs? Cities with the most Executive Culinary Director job openings:
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Executive Culinary Director jobs near you
Infographic showing various Executive Culinary Director job openings in the United States as of June 2026, with employment types broken down into 65% Full Time, 24% Part Time, and 11% Contract. Highlights an 86% Physical, 4% Hybrid, and 10% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Culinary Director

VCR Group

New York, NY

$110K - $130K/yr

Full-time

Posted 6 days ago

Job description

We are excited to offer exciting culinary director roles for our growing group of restaurants. We have multiple restaurants in operation and opening in the near future in the tri-state area as well as across the country. We are looking for talented culinary directors to help us make our kitchens the best they can be.

Culinary Director | Upscale Hospitality Company

  • Provided strategic culinary leadership across multiple hospitality venues, concepts, and food & beverage operations.
  • Developed company-wide culinary standards, operating procedures, and training programs.
  • Partnered with ownership and executive leadership on concept development, brand positioning, and growth initiatives.
  • Oversaw menu development and culinary innovation across restaurants, events, and hospitality properties.
  • Supported new restaurant openings, renovations, and operational transitions from concept through launch.
  • Evaluated culinary performance across locations and implemented initiatives to improve quality, consistency, and profitability.
  • Established food cost targets, purchasing standards, and vendor partnerships across the organization.
  • Recruited, coached, and developed executive chefs and culinary management teams.
  • Led cross-functional collaboration with operations, marketing, events, and finance departments.
  • Ensured all culinary programs reflected brand standards while driving guest satisfaction and financial performance.
More detail about VCR Group part of VCR Hospitality Group, please visit https://culinaryagents.com/entities/849735-VCR-Group