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

As of Jun 6, 2026, the average yearly pay for remote manager culinary innovation in the United States is $56,507.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $65,000.00 per year, depending on experience, location, and employer.

What is the difference between Remote Manager Culinary Innovation vs Remote Chef?

AspectRemote Manager Culinary InnovationRemote Chef
CredentialsRelevant culinary certifications, management experienceCooking certifications, culinary training
Work EnvironmentOversees culinary projects remotely, collaborates with teamsPrepares dishes, develops recipes, may work remotely or on-site
Industry UsageUsed in food companies, culinary R&D, product developmentUsed in restaurants, catering, culinary media
Search & Comparison IntentUnderstanding managerial roles in culinary innovationFocus on cooking skills and recipe creation

The Remote Manager Culinary Innovation primarily involves overseeing culinary projects and managing teams remotely, requiring management experience and culinary certifications. In contrast, a Remote Chef focuses on cooking, recipe development, and culinary skills, often working directly in kitchens or remotely for media or consulting. Both roles are integral to the culinary industry but differ in responsibilities, credentials, and work environment.

What does a Remote Manager of Culinary Innovation do?

A Remote Manager of Culinary Innovation leads the development and implementation of new food concepts, recipes, and menu items for a company or brand, all while working remotely. They collaborate with chefs, product developers, and marketing teams to identify culinary trends, create innovative dishes, and ensure products meet quality and cost standards. This role also involves overseeing testing, sourcing ingredients, and sometimes training staff on new menu items. Strong culinary expertise, creativity, and project management skills are important in this position.

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

To thrive as a Remote Manager Culinary Innovation, you need deep culinary expertise, experience in menu development, and a proven track record in food service management, often supported by a degree in culinary arts or hospitality. Familiarity with recipe management software, virtual collaboration tools, and food safety certifications like ServSafe are typically required. Creativity, adaptability, strong leadership, and effective communication are essential soft skills for inspiring teams and driving innovation from a distance. These skills ensure the successful development and implementation of new food concepts, fostering team collaboration and maintaining high standards even in remote environments.

How does a Remote Manager of Culinary Innovation effectively collaborate with on-site culinary teams?

A Remote Manager of Culinary Innovation relies heavily on clear communication and digital collaboration tools to work closely with on-site culinary teams. Regular video meetings, shared recipe development platforms, and real-time feedback systems are commonly used to ensure alignment and maintain creativity. Building trust and fostering open dialogue are essential, as the manager must provide guidance, troubleshoot challenges, and inspire teams without being physically present. Successful remote managers also schedule periodic site visits when possible to strengthen relationships and better understand the kitchens' operational realities.
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What cities are hiring for Remote Manager Culinary Innovation jobs? Cities with the most Remote Manager Culinary Innovation job openings:
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Remote Manager Culinary Innovation jobs near you
Infographic showing various Remote Manager Culinary Innovation job openings in the United States as of May 2026, with employment types broken down into 42% Full Time, 47% Part Time, 8% Contract, and 3% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $56,507 per year, or $27.2 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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