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

Sodexo

District Manager 2

Atlanta, GA · Remote

... Vice President of Operations - Air Force and will provide leadership and oversight to Area Operations Managers, General Managers, and key support leaders across Culinary, Marketing, Finance ...

Sodexo

District Manager 2

Atlanta, GA · Remote

... Vice President of Operations - Air Force and will provide leadership and oversight to Area Operations Managers, General Managers, and key support leaders across Culinary, Marketing, Finance ...

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All JobsVice President Culinary JobsVice President Culinary Jobs in Decatur, GA

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 Jul 29, 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 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 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 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 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
Equipment & Smallwares Program Manager

Equipment & Smallwares Program Manager

Tropical Smoothie Café, LLC

Atlanta, GA • On-site

Full-time

Posted 6 days ago

Job description

SUMMARY OF RESPONSIBILITIES
The Equipment amp; Smallwares Program Manager is responsible for the strategic sourcing, procurement, testing, commercialization, and system-wide implementation of equipment and smallwares across the TSC system. This role serves as the primary liaison between Supply Chain, Design amp; Construction, Operations, Training, Culinary, and supplier partners to ensure equipment and smallwares solutions meet operational, financial, and brand objectives.
This position is accountable for developing category strategies, leading supplier selection and contract negotiations, managing equipment and smallwares lifecycle initiatives, and overseeing new product and equipment rollouts. The Equipment amp; Smallwares Program Manager will lead cross-functional projects from concept through implementation, including equipment testing, specification development, new restaurant openings, remodel programs, and system-wide conversions. This role reports to the Vice President of Supply Chain Operations.
ESSENTIAL FUNCTIONS
Strategic Sourcing amp; Procurement
  • Develop and execute sourcing strategies for equipment, smallwares, and related operational assets across the system
  • Lead competitive procurement events including RFIs, RFPs, RFQs, supplier/distributor evaluations, and contract negotiations
  • Identify, qualify, and manage supplier partners to ensure alignment with quality, service, innovation, and cost objectives
  • Conduct supplier capability assessments, factory visits, and product evaluations to support sourcing recommendations
Testing, Commercialization amp; Cross-Functional Partnership
  • Lead cross-functional equipment and smallwares testing programs, including pilot testing, operational validation, and commercialization activities; coordinate pilot testing and operational validation activities with Operations serving as the business owner to define key operational requirements, success criteria, and final approval for implementation
  • Partner with Operations, Culinary, Training, and Design amp; Construction teams to evaluate new equipment and smallware technologies and operational solutions
  • Develop business cases and procurement recommendations supported by financial analysis, total cost of ownership, ROI, lifecycle cost, and operational impact assessments
  • Establish and maintain equipment and smallwares specifications, standards, and approved supplier programs
  • Coordinate the commercialization process, ensuring approved equipment and smallwares are transitioned into standard operating procedures, training, procurement, and implementation plans
Program amp; Project Leadership
  • Manage equipment and smallware packages and procurement strategies for new restaurant openings, relocations, remodels, and refresh initiatives
  • Lead system-wide equipment and smallwares rollouts, including project planning, supplier coordination, implementation schedules, risk mitigation, and stakeholder communication
  • Serve as project manager for multiple concurrent initiatives, ensuring projects are completed on time, within budget, and according to business requirements
Supplier Performance amp; Commercial Management
  • Monitor supplier performance, service levels, lead times, quality metrics, warranty claims, and corrective action plans
  • Conduct regular supplier business reviews that capture spend, performance, innovation pipelines, technology roadmaps, business growth strategies, and market developments
  • Negotiate pricing, rebates, warranty terms, service agreements, inventory programs, and other commercial terms to maximize value for the brand
  • Manage supplier contracts and ensure compliance with legal, operational, and commercial requirements
Cost, Risk amp; Innovation
  • Identify and execute cost savings and value engineering initiatives without compromising operational effectiveness or guest experience
  • Evaluate emerging technologies, equipment innovations, and industry trends to improve restaurant efficiency, throughput, labor productivity, and profitability
  • Develop contingency plans and alternate sourcing strategies to mitigate supply chain risks and business disruptions
Stakeholder Communication amp; Leadership
  • Communicate project status, sourcing recommendations, implementation plans, and business impacts to franchisees and internal stakeholders
  • Build collaborative relationships with Legal, Operations, Design amp; Construction, Training, Culinary, QA, Finance, and other internal stakeholders to drive successful project outcomes, as well as with supplier working teams and key executive contacts
  • Act as a leader, manager, and mentor within the organization
  • Other responsibilities as assigned by management
REQUIRED EXPERIENCE
  • 5+ years of experience in equipment procurement, strategic sourcing, supply chain, restaurant development, facilities, or related roles
  • Experience sourcing and managing foodservice equipment and/or smallwares categories
  • Experience leading cross-functional projects and large-scale operational rollouts
  • Experience managing supplier relationships, contract negotiations, and procurement initiatives
  • Experience with equipment testing, commercialization, implementation, or restaurant development projects preferred
  • Supply chain, restaurant operations, design and construction, or equipment management experience within the foodservice industry
  • QSR or Fast Casual experience preferred
EDUCATIONAL REQUIREMENTS
  • Bachelor’s degree in supply chain, Business, Engineering, Construction Management, Operations, Finance, or a related field
  • Equivalent combination of education and relevant experience may be considered
REQUIRED CERTIFICATES, KNOWLEDGE, OR LICENSES
  • Strong understanding of strategic sourcing, procurement, supplier management, and contract negotiation principles
  • Experience conducting RFx processes and supplier evaluations
  • Knowledge of foodservice equipment, smallwares, restaurant operations, and equipment lifecycle management
  • Understanding of project management methodologies and change management principles
  • Ability to manage multiple projects simultaneously in a fast-paced environment
  • Strong financial acumen, including total cost of ownership, ROI analysis, capital budgeting, and cost modeling
  • Excellent analytical, organizational, and problem-solving skills
  • Strong communication and stakeholder management skills with the ability to influence cross-functional teams
  • Self-motivated with the ability to work independently and drive projects to completion
  • Must be computer proficient (MS Word, Outlook, PowerPoint) with intermediate to advanced expertise in Microsoft Excel
  • Experience with project management software and procurement systems preferred (e.g., [name TSC’s specific PM/procurement systems])
  • CPSM, CPM, PMP, or similar certifications are a plus
TRAVEL REQUIREMENTS
  • This position requires up to 20% travel as needed to support supplier visits, equipment testing, restaurant openings, pilot programs, trade shows, and key business initiatives
This job description is intended to describe the general nature and level of work being performed and is not an exhaustive list of all responsibilities, duties, and skills required. Duties, responsibilities, and activities may change at any time, with or without notice.

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