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

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 ...

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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Vice President Culinary information

See Decatur, GA salary details

$42.5K

$153.8K

$270.9K

How much do vice president culinary jobs pay per year?

As of Aug 25, 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?

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 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 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 the most commonly searched types of Culinary jobs in Decatur, GA?

The most popular types of Culinary jobs in Decatur, GA are:

What are popular job titles related to Vice President Culinary jobs in Decatur, GA?

For Vice President Culinary jobs in Decatur, GA, the most frequently searched job titles are:

What job categories do people searching Vice President Culinary jobs in Decatur, GA look for?

The top searched job categories for Vice President Culinary jobs in Decatur, GA are:

What cities near Decatur, GA are hiring for Vice President Culinary jobs?

Cities near Decatur, GA with the most Vice President Culinary job openings:

Vice President Culinary jobs near you

Director of New Restaurant Openings

Lagardere Travel Retail

Atlanta, GA • Hybrid

Full-time

Re-posted 4 days ago

Job description

The Director, Restaurants & Bars – New Builds (Dining Execution) leads the dining division’s operational planning, build execution, and opening readiness for new restaurant, bar and market venues (all ding locations). Serving as the primary Dining point person throughout the new build lifecycle, this role ensures concepts are translated into efficient, high-performing, guest-ready operations - from early planning through opening and stabilization.

This role partners closely with the Senior Director of Brand Development, Regional Dining Vice Presidents, VP of Dining and SVP of Dining and other stakeholders to ensure venues meet brand intent while delivering operational excellence.

DUTIES AND RESPONSIBILITIES:

New Build Execution Leadership (Dining)

  • Lead the Dining workstream for all restaurant and bar new build projects from planning through opening and stabilization.
  • Own dining operational deliverables, project schedules, and readiness milestones (staffing, training, SOPs, equipment, systems).
  • Coordinate cross-functional execution with Design, Construction, Development, Culinary, Beverage, Finance, Procurement, IT, Marketing, and external vendors.
  • Identify risks and drive solutions to protect timeline, budget, and operational performance.

Operational Planning & Venue Readiness

  • Translate approved concepts into operational requirements, including FOH/BOH workflows, service models, labor planning, and guest experience standards.
  • Partner with Culinary and Beverage leaders on operational execution needs (menu feasibility, production flow, bar buildout requirements).
  • Build pre-opening plans including critical paths, staffing strategy, training support, mock service, and opening-week execution.

Design/Build Support & Procurement

  • Review and approve dining-specific design elements including kitchen/bar layouts, service stations, equipment packages, smallware’s, and key operational details.
  • Support/Lead dining procurement planning and opening orders to ensure venues are fully equipped and ready to operate on day one.
  • Collaborate/Coordinate vendor timelines and installations to align with construction schedules.

Stakeholder Alignment

  • Work closely with Design, Construction, and Business Development/Development teams to ensure dining requirements are incorporated into plans, timelines, budgets, and build execution.
  • Partner with Dining Operations leadership to align staffing plans, training, SOPs, service standards, and operational readiness for a successful opening and post-opening stabilization.
  • Collaborate with the Senior Director of Brand Development to ensure operational execution supports brand intent, guest experience standards, and concept objectives.
  • Act as the primary Dining execution liaison across internal departments and external partners, ensuring clear communication, accountability, and timely decision-making.

POSITION QUALIFICATIONS:

  • Strong restaurant/bar operational expertise with proven new build or opening experience.
  • Demonstrated ability to lead cross-functional, high-volume project execution.
  • Knowledge of kitchen/bar design requirements, workflows, equipment, and service models.
  • Excellent communication, project management, and organizational skills.
  • Ability to balance multiple openings and deadlines while maintaining high standards.

Minimum Requirements:

Legal Age: 18 Years
Education or Equivalent Experience: Bachelor’s degree or equivalent experience in hospitality, operations, or related field.
Supervisory/Managerial Experience: 3+ years
Function Specific Experience: 8–10+ years of progressive restaurant/bar operations with 3–5+ years leading openings, new builds, or major renovations.

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