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Regional Culinary Director Jobs (NOW HIRING)

Hornblower

Culinary Director

San Francisco, CA · On-site

$100K - $110K/yr

... other regional ferry systems Hornblower Group's subsidiaries include Hornblower Marine, which ... The Culinary Director works hands-on to successfully manage back of the house cruise execution to ...

St John's United

Director Culinary Services

Shelbyville, IN · On-site

$90K - $100K/yr

... The Director Culinary Services provides strategic leadership and operational oversight for all ... Partner with the General Manager and Regional leadership on performance strategy. Team Leadership ...

Longevity of Godfrey

Director of Culinary

Godfrey, IL · On-site

$62K - $75K/yr

Manage Culinary program staff, plan, and order for regional menus and specials * Adhere to proper ... Consult with the National Director of Culinary, community chefs, and cooks to develop/maintain a ...

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How much do regional culinary director jobs pay per year?

As of Sep 7, 2026, the average yearly pay for regional culinary director in the United States is $94,338.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,000.00 and $115,000.00 per year, depending on experience, location, and employer.

What is a regional culinary director?

A Regional Culinary Director oversees the culinary operations for multiple locations within a specific region, ensuring consistency in food quality, menu execution, and kitchen efficiency. They develop and implement culinary strategies, train and mentor chefs, and manage food costs while maintaining brand standards. This role requires strong leadership, creativity, and an understanding of industry trends to enhance the dining experience and drive business success.

What are the key skills and qualifications needed to thrive as a regional culinary director?

To thrive as a Regional Culinary Director, you need extensive experience in culinary operations management, menu development, and multi-unit food service oversight, often supported by a culinary degree or equivalent professional certification. Familiarity with inventory control software, kitchen management systems, and food safety certifications like ServSafe is typically expected. Outstanding leadership, communication, and organizational skills enable effective collaboration with chefs, managers, and staff across locations. These abilities are crucial for driving culinary excellence, maintaining consistency, and achieving business goals across multiple establishments.

What are the typical leadership challenges faced by a regional culinary director managing multiple locations?

A Regional Culinary Director often faces the challenge of maintaining consistency in food quality, service standards, and staff training across several locations, each with its own team dynamics and customer base. Effective communication and building strong relationships with local chefs and managers are key to ensuring company standards are upheld. Additionally, adapting to different regional market trends and preferences while aligning with overarching brand goals requires strategic planning and adaptability. Successful Regional Culinary Directors find ways to foster team collaboration, share best practices, and implement standardized processes to overcome these challenges.

How much does a regional culinary director make in the US?

A regional culinary director in the US typically earns between $80,000 and $130,000 annually, depending on the company, location, and experience. The role often requires strong leadership, culinary expertise, and management skills, with salaries increasing with years of experience and scope of responsibility.

Is a regional culinary director higher than an executive chef?

A regional culinary director typically holds a higher position than an executive chef, overseeing multiple locations and managing culinary standards, staff, and operations across a region. An executive chef usually manages the kitchen at a single location or restaurant. The regional role involves broader strategic responsibilities and leadership skills.
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Regional Culinary Director jobs near you
Infographic showing various Regional Culinary Director job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 12% Part Time, 1% Temporary, and 1% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $94,338 per year, or $45.4 per hour.

Regional Culinary Professional

Continental Services

Troy, MI • On-site

$60K - $72K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

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

Job description

Description
The Regional Culinary Professional is responsible for the culinary execution ensuring high quality food offerings at each of our locations.  To delight our guests, every meal, every day through effective and repeatable culinary standards by providing the training and tools required for success.  Provide culinary troubleshooting as required and inspiring teams while assisting at locations.  Being an advocate for our offerings, inspiring and cultivating a team of culinarians by maintaining a supportive style of leadership.  A high level of communication across the company’s brands is also required to ensure business needs and desires are met.  

Key Responsibilities
  • Responsible for delivering high quality food to our guests through excellence in culinary execution at each location.
  • Ensure production logs, recipe compliancy, station set-up and other culinary standards are in place.
  • Conduct site visits to ensure culinary standards and consistency are being met through quarterly culinary audits.
  • Trouble-shoot culinary inconsistencies for solutions, retrain staff as needed and as directed by the Regional Operations manager and Director.
  • Participate in culinary counsel to share feedback and best practices.
  • Engage culinary teams through supportive leadership style.
  • Advocate for our offerings and tell the “why” behind what we do in culinary.
  • Ensure proper packaging is being utilized for all offerings.
  • Complete daily temp logs and ensure process is carried through to locations serviced.
  • Food safety and sanitation is being always upheld at a high standard, ensure temp logs, cold food cold and hot food hot carried out through locations.
  • Support high-end and large-event caterings as required, ensure the menu and execution process is appropriate.
  • Evaluate proper purchasing and inventory efficiencies often.
  • Assist in achieving financial goals through effective recipe compliancy, purchasing, inventory, production levels and training.
  • Participates in the interview, selection and assessment of talent, where appropriate.
  • Provides coaching, training, and development opportunities, where needed.
  • Conduct research and development of new culinary trends and ideas for menus.
  • Review recipes and product yields for accuracy while at locations.
  • Understand retail environment, compliance, and marketing of items
  • Evaluate results through data and adjusts menus accordingly.
  • Build relationships with support departments for collaboration and influence.
Other (Non-Essential) Duties and Responsibilities
  • Take on additional projects and assignments as needed.
  • Provide leadership as a working manager at events.
  • Develop training programs and materials.
Supervisory Responsibilities    
  • Participates in the interview, selection and assessment of talent as needed.
  • Sets performance expectations, work hours and manages delegation of responsibility.
  • Provides coaching, training, and development/succession planning opportunities, as required.
  • Resolves employee concerns, escalated issues, and grievances. 


Skills, Knowledge & Expertise
  • Associate degree in culinary or equivalent work experience in the industry acceptable.
  • Five or more years culinary experience required. 
  • Prior management experience is strongly preferred.  
  • ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
  • Advanced knowledge of food preparation practices
  • Ability to prepare wide range of culinary offerings
  • Ability to teach/train team members on how to execute food preparation
  • Must possess excellent computer skills
  • Requires good communication skills, both verbal and written
  • Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Working KSA’s
  • Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
  • Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
  • High energy level; has demonstrated resilience, endurance and persistence throughout career.
  • Can-do attitude; stays positive, even in the face of adversity; sets right tone for others.  Collaborative in work style with others both inside and outside organization; respectful of what others can contribute. 
  • Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
  • Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.
  • Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.

Job Benefits
 We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. 
 
 • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. 
 • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. 
 
 Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.
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