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Remote Director Culinary Innovation Jobs (NOW HIRING)

Sodexo

Executive Chef, Cantonese Innovation & R&D

Newark, NJ · Remote

$74K - $103K/yr

The ideal candidate has deep expertise in traditional Cantonese cooking techniques, strong leadership abilities, and a passion for innovation in a fast-paced culinary environment. T his is a Remote ...

Sodexo

Executive Chef, Cantonese Innovation & R&D

Hoboken, NJ · Remote

$78K - $107K/yr

The ideal candidate has deep expertise in traditional Cantonese cooking techniques, strong leadership abilities, and a passion for innovation in a fast-paced culinary environment. T his is a Remote ...

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Remote Director Culinary Innovation information

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$30K

$96.9K

$214K

How much do remote director culinary innovation jobs pay per year?

As of Jun 7, 2026, the average yearly pay for remote director culinary innovation in the United States is $96,881.00, according to ZipRecruiter salary data. Most workers in this role earn between $60,000.00 and $123,000.00 per year, depending on experience, location, and employer.

What does a Remote Director of Culinary Innovation do?

A Remote Director of Culinary Innovation is responsible for developing new food concepts, recipes, and menu items, often for restaurants, food service companies, or food product brands. Working remotely, they lead culinary teams, research food trends, and oversee the testing and implementation of new dishes or products. Their role also includes collaborating with marketing, operations, and supply chain departments to ensure new offerings are both creative and operationally feasible. Strong communication and leadership skills are essential, as they must inspire and guide teams from a distance while maintaining high culinary standards.

How does a Remote Director of Culinary Innovation effectively collaborate with on-site culinary teams to implement new menu concepts?

As a Remote Director of Culinary Innovation, you will regularly coordinate with on-site culinary teams through virtual meetings, detailed documentation, and digital collaboration platforms. Effective communication is key, as you'll need to share recipes, conduct virtual tastings, and provide feedback remotely. Building strong relationships with local chefs and managers ensures that your innovations are executed consistently and meet brand standards. Leveraging technology for real-time feedback and occasional site visits can also help bridge the distance and facilitate smooth implementation.

What is the difference between Remote Director Culinary Innovation vs Remote Culinary Development Manager?

AspectRemote Director Culinary InnovationRemote Culinary Development Manager
CredentialsTypically requires culinary degree, extensive industry experience, and leadership skillsUsually requires culinary background, some experience in product or menu development
Work EnvironmentStrategic leadership, cross-functional collaboration, innovation focusOperational focus, project management, recipe and menu development
Industry UsageUsed in large food companies, restaurant chains, and brands emphasizing innovationCommon in food manufacturing, restaurant chains, and culinary product companies

The Remote Director Culinary Innovation focuses on leading culinary strategies and pioneering new concepts, often overseeing teams and setting innovation direction. In contrast, the Remote Culinary Development Manager concentrates on executing culinary projects, developing recipes, and managing product or menu development. Both roles require culinary expertise but differ in scope and strategic versus operational focus.

What are the key skills and qualifications needed to thrive as a Remote Director of Culinary Innovation, and why are they important?

To thrive as a Remote Director of Culinary Innovation, you need a strong background in culinary arts, food science, product development, and leadership, often supported by a degree in culinary management or a related field. Familiarity with menu management software, food costing systems, and project management tools is typically required, along with certifications like ServSafe. Exceptional creativity, collaboration, and communication skills help drive innovation and lead diverse teams remotely. These skills ensure the consistent delivery of innovative, marketable food concepts that meet quality standards and business goals.
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Remote Director Culinary Innovation jobs near you
Infographic showing various Remote Director Culinary Innovation job openings in the United States as of May 2026, with employment types broken down into 1% As Needed, 82% Full Time, 13% Part Time, and 4% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $96,881 per year, or $46.6 per hour.
Director, Culinary Innovation and Strategic Sales

Director, Culinary Innovation and Strategic Sales

Monogram Foods

Memphis, TN • On-site, Remote

Full-time

Posted 15 days ago

Monogram Foods rating

5.8

Company rating: 5.8 out of 10

Based on 21 frontline employees who took The Breakroom Quiz

307th of 380 rated food and drinks producers

Job description

Director, Culinary Innovation and Strategic Sales
About Monogram Foods
A leading food manufacturer, Monogram Foods specializes in delivering your favorite foods and snacks with unparalleled quality and flavor. We specialize in co-manufacturing, private label, and food service solutions, offering a diverse range of products including appetizers, meat snacks, sandwiches, bacon, corn dogs, and baked goods.
Established in 2004 and headquartered in Memphis, Tennessee, Monogram Foods has earned recognition as one of the fastest-growing private companies in the nation. With over 4,000 team members across 12 locations in seven states, our unwavering commitment to excellence and passion for quality drives everything we do.
Our dedication extends beyond our products to giving back to local communities. Through the Monogram Foods Loves Kids Foundation, we strive to "make it better" for children and families, embodying our core values and creating lasting, meaningful change.
Our Culture Is Our Secret Ingredient
At Monogram Foods, we're more than a food company-we're a passionate team dedicated to creating America's most beloved foods and making an impact in the communities where we operate.
We value the dedication of our team members and are committed to fostering a fun, supportive work environment. We prioritize recognition, well-being, and a strong sense of belonging because we know that when our team is at its best, we can deliver our best to customers. Here you will enjoy competitive compensation, comprehensive benefits, and ample opportunities for growth and advancement. Plus, our inclusive culture-grounded in our company values-celebrates diversity and respects the unique perspectives of our team members.
So, if you're hungry for a rewarding career, join our team and let's cook up something extraordinary together.
Position Overview:
The Director, Culinary Innovation & Strategic Sales is a senior leadership role designed to bridge culinary creativity, technical expertise, and commercial growth. Reporting directly to the SVP, this position serves as the primary culinary and technical interface between customers, Sales, R&D, and Operations. The Director will lead the company's culinary innovation pipeline, strengthen customer relationships, and ensure alignment between product development and business objectives. This role combines culinary vision with business acumen to accelerate speed-to-market, inspire customers, and drive revenue growth.
Essential Duties and Responsibilities:
Strategic Leadership & Culinary Vision
  • Define and execute a culinary innovation and sales strategy aligned with SVP priorities and company goals.
  • Lead the creation of trend-driven food concepts and ensure culinary excellence across customer touchpoints.
  • Provide strategic culinary insight to guide product development and business growth initiatives.

Customer Engagement & Commercial Support
  • Act as the culinary and technical lead in customer meetings, translating menu needs into project briefs.
  • Conduct culinary demonstrations, tastings, and ideation sessions with key accounts to foster engagement and loyalty.
  • Build and maintain long-term relationships with culinary decision-makers and industry influencers.

Innovation Pipeline & Project Prioritization
  • Develop and manage a centralized culinary innovation pipeline across divisions.
  • Collaborate with Sales and R&D leaders to prioritize projects based on strategic fit, value potential, and production capacity.
  • Track project status, remove roadblocks, and ensure seamless handoffs to divisional teams.

Cross-Functional Collaboration
  • Partner with R&D, Business Development, and Operations to align culinary innovation with technical feasibility and manufacturing capabilities.
  • Coordinate ingredient sourcing and production capabilities for complex customer solutions.
  • Promote collaboration and knowledge-sharing across divisional culinary teams.

Continuous Improvement & Production Support
  • Provide culinary guidance during scale-up, plant trials, and production optimization.
  • Ensure compliance with food safety regulations, nutritional requirements, and quality standards.
  • Collaborate with Operations to enhance scalability and efficiency of customer-driven innovations.

Team Leadership & Development
  • Foster a culture of innovation, collaboration, and customer-centricity.
  • Manage resources effectively to deliver high-quality outcomes across multiple concurrent projects.

The ideal candidate will have the following:
Education and Experience:
  • Bachelor's degree in Culinary Arts, Food Science, or related field (Master's preferred).
  • Culinary degree or equivalent executive-level experience in culinary leadership.
  • 8-12 years of experience in culinary sales, food R&D, or corporate chef leadership.
  • Proven success in building customer relationships and translating culinary trends into profitable opportunities.
  • Strong business acumen with ability to connect culinary innovation to commercial growth.
  • Exceptional presentation, communication, and negotiation skills.
  • Deep knowledge of food safety, nutritional labeling, and commercial food production processes.
  • Ability to travel up to 50% for customer meetings and industry events.

Competencies and Skills:
  • Strategic thinker with customer-centric approach to culinary innovation.
  • Inspirational communicator with executive presence.
  • Skilled in project management and cross-functional collaboration.
  • Relationship-driven leader with strong commercial instincts.
  • Passionate about delivering customer value through food innovation.

Work Environment and Personal Protective Equipment:
  • Typical office environment/manufacturing environment; specific physical demands may vary depending on customer needs.

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