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Vice President Culinary Jobs in Decatur, GA (NOW HIRING)

ARCOP INC

Director, Procurement

Atlanta, GA · On-site

Procurement REPORTS TO: SVP, Supply Chain LOCATION: Atlanta, GA (Hybrid) STATUS: Full-Time POSITION ... Partner closely with Finance, Culinary, Marketing, QA, and Operations to align procurement ...

HVMG

Cook

Alpharetta, GA · On-site

$13.75 - $18.25/hr

You will be the culinary talent behind our hotel's exceptional dining experiences, preparing ... tomorrow's Senior Vice President. The above is not an exhaustive list of all the duties and ...

HVMG

Cook

Alpharetta, GA · On-site

$13.75 - $18.25/hr

You will be the culinary talent behind our hotel's exceptional dining experiences, preparing ... tomorrow's Senior Vice President. The above is not an exhaustive list of all the duties and ...

Embassy Suites By Hilton Atlanta Galleria

Cook

Atlanta, GA · On-site

$13.50 - $18/hr

You will be the culinary talent behind our hotel's exceptional dining experiences, preparing ... tomorrow's Senior Vice President. The above is not an exhaustive list of all the duties and ...

Embassy Suites By Hilton Atlanta Galleria

Cook

Atlanta, GA · On-site

$13.25 - $17.75/hr

You will be the culinary talent behind our hotel's exceptional dining experiences, preparing ... tomorrow's Senior Vice President. The above is not an exhaustive list of all the duties and ...

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See Decatur, GA salary details

$42.5K

$153.8K

$270.9K

How much do vice president culinary jobs pay per year?

As of Jun 5, 2026, the average yearly pay for vice president culinary in Decatur, GA is $153,804.00, according to ZipRecruiter salary data. Most workers in this role earn between $112,300.00 and $185,500.00 per year, depending on experience, location, and employer.

What is a Vice President Culinary job?

A Vice President of Culinary is a senior leadership role responsible for overseeing the culinary strategy, menu development, and kitchen operations for a company, typically in the hospitality or food service industry. They ensure food quality, innovation, and cost efficiency while aligning with the brand's vision. Additionally, they manage culinary teams, oversee food safety standards, and collaborate with other departments to enhance the overall guest or customer experience.

What are the key skills and qualifications needed to thrive in the Vice President Culinary position, and why are they important?

A Vice President Culinary requires deep expertise in culinary arts, extensive management experience in food service operations, and a degree in culinary management or related field. Familiarity with menu development software, food safety certifications (such as ServSafe), and inventory management systems is highly valued. Outstanding leadership, creative vision, and strategic communication skills help foster high-performing teams and innovative culinary programs. These competencies are crucial to driving excellence, consistency, and profitability across multiple food service locations or brands.

What are some typical challenges faced by a Vice President Culinary in a large hospitality organization?

Vice Presidents of Culinary in large hospitality groups often face the challenge of maintaining consistency and quality across multiple locations while also driving innovation and adapting to changing consumer preferences. Balancing the needs of culinary creativity with budget constraints, labor management, and food safety regulations is a key responsibility. Collaboration with executive leadership, operations, procurement, and marketing teams is essential to successfully launch new menus or concepts. Success in this role requires adaptability and a proactive approach to problem-solving in a dynamic, fast-paced environment.

What is the highest paying job in culinary?

The highest paying job in culinary is typically Executive Chef or Culinary Director, especially in high-end restaurants, hotel chains, or private clubs. These roles require extensive experience, leadership skills, and often advanced certifications, with salaries reaching six figures or more depending on the establishment and location.
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Regional Vice President of Culinary

Regional Vice President of Culinary

PROOF OF THE PUDDING

Atlanta, GA • On-site

$135K - $145K/yr

Full-time

Medical, Dental, Vision, Life

Posted 12 days ago

Job description

Proof of the Pudding is an award-winning catering company throughout 13 states with a commitment to creating quality culinary innovations. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more.
We are seeking an experienced, motivated, and innovative Regional Vice President of Culinary that will be responsible for overseeing all food service operations for a dedicated region, plus leading select large-scale events. This role will emphasize maintaining consistent safety measures, developing creative menu concepts, and ensuring rigorous food cost control and financial management. The ideal candidate will be a strategic leader with a deep passion for culinary excellence and a proven track record in large-scale food service operations. Atlanta based candidates preferred, but not required.
Key Responsibilities:
  • Lead and inspire culinary teams across golf tournaments but will lead and support other venues such as boat shows, collegiate stadiums, concerts, racetracks, and more.
  • Develop and implement strategic culinary initiatives to enhance overall food service quality and customer satisfaction.
  • Collaborate with senior leadership to drive the company's growth and operational efficiency.
  • Oversee the creation and standardization of diverse, innovative, and appealing menu offerings that cater to various events and customer preferences.
  • Ensure that menu concepts are consistently updated to reflect current food trends and customer feedback.
  • Work with marketing and event teams to tailor menus for special events, including golf tournaments, university functions, and corporate catering.
  • Establish and maintain rigorous food safety and sanitation standards across all locations, ensuring compliance with local, state, and federal regulations.
  • Conduct regular safety audits and implement corrective actions as necessary.
  • Promote a culture of safety and continuous improvement within the culinary teams.
  • Develop and manage the culinary budget, focusing on cost control, revenue growth, and profitability.
  • Monitor food costs and implement strategies to minimize waste and optimize resource utilization.
  • Analyze financial performance of culinary operations and report on key metrics to senior leadership.
  • Attend events as needed for managerial support.
  • Streamline and standardize culinary operations to ensure consistency, efficiency, and high-quality food service delivery across all locations.
  • Implement best practices and innovative solutions to enhance operational effectiveness.
  • Ensure that all culinary staff are adequately trained and adhere to company standards.
  • Build strong relationships with internal and external stakeholders, including suppliers, clients, and partners.
  • Represent the company at industry events and forums to enhance its culinary reputation and network.

Qualifications:
  • Bachelor's degree in Culinary Arts, Hospitality Management, or a related field; advanced degree preferred.
  • Minimum of 10 years of experience in a senior culinary leadership role within a large-scale food service organization.
  • Extensive knowledge of food safety regulations and best practices.
  • Proven financial acumen with experience in budgeting, cost control, and financial analysis.
  • Strong leadership and team-building skills with the ability to inspire and motivate diverse teams.
  • Exceptional creativity and passion for culinary excellence.
  • Excellent communication and interpersonal skills.
  • Local to the Atlanta area, preferred.

COMPANY CORE VALUE AND COMPETENCY REQUIREMENTS
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: "see it, own it, solve it."
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company's culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.
Work Environment
This position breakdown will be around 60% in office work, 40% event attendance. Office work entails computer usage, interdepartmental meetings and communications via email, phone, and in person, and assisting with event preparation and planning. Event attendance includes traveling to events across the country, leading teams, and being a managerial presence.
Physical Demands:
  • Ability to travel frequently to various locations as required.
  • Capability to work in a fast-paced, demanding environment.
  • Prolonged periods of sitting at a desk and working on a computer.
  • Prolonged periods of standing, moving throughout the venue, bending, lifting, and reaching as needed.
  • Ability to perform physical tasks; such as but not limited to, lifting approx. 30 lbs.

Position Salary & Benefits:
  • The starting salary range for this position is $135,000-$145,000/year with opportunity for a percentage yearly bonus.
  • Proof is pleased to provide all full-time eligible employees with Basic Life and AD&D as well as long term disability at no cost to employees
  • Full-time eligible employees may choose to enroll in optional benefits, including Medical, Dental, Vision, and Voluntary Life and AD&D, Short Term Disability, Voluntary Accident, Voluntary Critical Illness, and Voluntary Hospitality Indemnity

Proof of the Pudding and its affiliates are an Equal Opportunity Employer committed to inclusion and employing a diverse workforce. All applicants will receive consideration without regard to race, color, religion, sex, national origin, age, sexual orientation, gender identity, gender expression, veteran status, disability, or other legally protected characteristics.

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