Top 22 Culinary director Jobs in Dallas Tx

Culinary Director (Grant-Funded Position)
Crossroads Community Services —Dallas, TX
- From $75,000 a year
- Full-time
- Background check
- Spanish
- ServSafe
- Mileage reimbursement
- Health insurance
Quick Apply
14d
DIRECTOR OF CULINARY OPERATIONS
Mendocino Farms —Plano, TX
- $140,000 - $180,000 a year
- Full-time
- Marketing
- 5 years
- Ability to lift 50 pounds
- Health insurance
- 401(k) matching
Quick Apply
Regional Director, Food & Beverage
LCS —Dallas, TX
- $113,000 - $141,000 a year
- Full-time
- Background check
- 8 years
- Bachelor's degree
- Paid parental leave
- Health insurance
Director of Culinary Services
Morada North Richland Hills —North Richland Hills, TX
- $62,504 a year
- Full-time
- 5 years
- Computer literacy
- Bachelor's degree
- Paid training
- Paid holidays
Quick Apply
1d
Director of Food & Beverage
Hilton Dallas/Park Cities —Dallas, TX
- Full-time
- Bar
- Merchandising
- Hotel
- Disability insurance
- Health insurance
Quick Apply
12d
Culinary Services Director
The Waterford on Cooper —Arlington, TX
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
Director of Outlets
Live! by Loews - Arlington, TX —Arlington, TX
- Weekends as needed
- 6 years
- Hotel
- Bachelor's degree
- Paid holidays
- Health insurance
Quick Apply
ALN - Culinary Experience Director
West Development —Allen, TX
- Full-time
- ServSafe
- Writing skills
- Cooking
Food & Beverage Manager-Director
Westin Dallas Downtown —Dallas, TX
- Full-time
- Bar
- 5 years
- Hotel
Quick Apply
Director
Luby's Culinary Services —Dallas, TX
- Full-time
- Sales
- Analysis skills
- Driver's License
Director of Banquets and Pool Operation
The Joule —Dallas, TX
- $75,000 - $85,000 a year
- Weekends as needed
- Microsoft Office
- 3 years
- Hotel
12d
Director of Food & Beverage
Stonebridge Hospitality Associates, LLC —Dallas, TX
- Weekends as needed
- Bar
- 5 years
- Office
- Disability insurance
- Health insurance
Quick Apply
13d
Director of Food & Beverage (F&B)
Hotel Indigo Dallas Downtown —Dallas, TX
- $80,000 - $85,000 a year
- Extended hours
- Bar
- Sales
- Writing skills
- Paid holidays
- Health insurance
Quick Apply
Director of Food & Farm-to-Table Services
Vogel —Dallas, TX
- $65,000 - $91,250 a year
- Full-time
- ServSafe
- Customer service
- Sanitation
Quick Apply
12d
Assistant Director, Food & Beverage
Great Wolf Lodge —Grapevine, TX
- $85,000 - $95,000 a year
- Weekends as needed
- Writing skills
- Pass drug screening
- Mid-level
- Wellness program
- Paid parental leave
Quick Apply
Outlets Director, Food & Beverage
Grand Hyatt DFW —Dallas, TX
- Weekends as needed
- Bar
- ServSafe
- Ability to walk for extended periods
- Free parking
- Employee stock purchase plan
Assistant Director Food & Beverage - HALL Park Hotel
Coury Hospitality —Frisco, TX
- Weekends as needed
- Bar
- 5 years
- Hotel
Quick Apply
Aimbridge Corporate - Food & Beverage Director (Task Force)
Aimbridge Hospitality —Plano, TX
- Full-time
- CPR Certification
- Word processing
- Computer literacy
- AD&D insurance
- Disability insurance
Food & Beverage Director
Four Points by Sheraton Dallas Fort Worth Airport North —Coppell, TX
- $65,000 a year
- Extended hours
- Bar
- Ability to walk for extended periods
- 5 years
- Opportunities for advancement
Quick Apply

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DIRECTOR OF CULINARY OPERATIONS
Mendocino Farms —Plano, TX
Bachelor’s degree in Culinary Arts, Food Science, Marketing, or a related field (or equivalent experience). Work with Marketing to conduct guest panels, surveys…
$140,000 - $180,000 a year
Quick Apply
Server Part Time
Tradition Senior Living —Dallas, TX
Guest relations, (resident/guest interaction, and communication). Make sure to keep the kitchen and service areas clean. Being able to cook quality food.
Quick Apply

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Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year
Culinary Director
HHS Culinary and Nutrition Solutions, LLC (USA) —Columbus, OH
Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value. Not Required But a Big Plus.
$70,000 a year
Quick Apply
8d

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Culinary Director (Grant-Funded Position)

Crossroads Community Services -
Dallas, TX

Quick Apply

Job Details

Full-time
From $75,000 a year
14 days ago

Benefits

Mileage reimbursement
Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching
Life insurance

Qualifications

Kitchen health and safety standards
Teamwork
Managing logistics operations teams
Food service health code compliance
Volunteer management
ServSafe
Team leadership
Production safety compliance
Supervising experience
Institutional kitchen experience
Bachelor's degree
Public Health
Meal preparation
Compliance reporting for grants
Data interpretation
Regulatory/legal compliance standards in production
Managing kitchen staff
CRM system proficiency
Safety compliance in distribution operations
Experience working with individuals from underserved communities
Material handling equipment operation

Full Job Description

WORK SCHEDULE: Monday-Friday (In-person), 8am-5 pm * On-site / Field-Based

Position Description:

The Culinary Director provides strategic and hands-on leadership for Crossroads’ Culinary Medicine and Food-as-Medicine initiatives. This on-site role oversees the preparation and distribution of medically appropriate prepared meals and meal kits across our Main Community Market on Cockrell Hill Rd., the Nutrition Pharmacy at The Shops at RedBird, and the Community Market at the Esperanza Community Center, while managing culinary programming, logistics, and evaluation. The position integrates kitchen operations with participant recruitment, volunteer coordination, and program oversight to advance nutrition stability among underserved households.

As a Crossroads employee, the Culinary Director collaborates closely with clinical and research partners at Tufts University and UT Southwestern Medical Center (UTSW) to support coordinated planning, data collection, and evaluation.

Key Responsibilities:

Grant & Program Leadership
Serve as operational lead for the 4-year federally funded program, ensuring alignment with approved scope, timelines, and deliverables. Collaborate with Crossroads leadership with Tufts University research partners and UTSW clinicians to support implementation, financial oversight, reporting, and compliance.

Culinary Operations & Distribution
Oversee preparation and multi-site distribution of medically appropriate meals and meal kits as part of study implementation. Apply food-as-medicine principles to menu planning in coordination with clinical and research partners. Ensure food safety, quality control, and regulatory compliance. Perform regular routine general inspections, including pest control, hood and vent cleaning, grease trap cleaning, refrigeration, freezers, dishwashers, and other durable kitchen equipment. Identify maintenance issues to address and resolve. In collaboration with the VP of Operations, negotiate and oversee food service maintenance and repair.

Procurement & Logistics
Manage food sourcing through Crossroads inventory, retail purchases, and approved vendors. Oversee study inventory control, shrinkage monitoring, meal kit assembly, packaging, and cross-site distribution logistics. Procure and maintain inventory for all kitchen programming.

Culinary Medicine Programming
Manage class scheduling and kitchen utilization; schedule study participants in coordination with Community Market and Nutrition Pharmacy teams. Recruit, train, and supervise culinary volunteers, ensuring safe and efficient support for meal preparation, packaging, and classes. Procure supplies and oversee set-up for each CM class. In collaboration with the Culinary Medicine culinary instructor, facilitate all CM class implementation.

Evaluation & Data Management
Partner with Tufts University and Crossroads’ Data Research & Resources Coordinator to track participation, monitor outcomes, and document program impact through CRM systems and required reporting.

Job Requirements

Work on-site across multiple locations
Reliable personal transportation is required, and mileage reimbursement is available
Manage commercial kitchen operations and large-scale meal production
Serve as sous-chef for all community cooking classes, including Culinary Medicine operations
Ensure compliance with food safety and operational standards
Oversee grant-funded program implementation and reporting
Engage respectfully with underserved communities, including people managing chronic health conditions
Utilize data systems and CRM platforms to track participation and outcomes
Commitment to testing and evaluating new ideas, function as a proactive team player, with a willingness to support larger organizational goals.
Adaptability in a fast-paced environment with a flexible approach to changing priorities

Qualifications: Required

Bachelor’s degree in Culinary Arts, Nutrition, Public Health, or related field (or equivalent experience)
5+ years in culinary operations, food systems, or community-based nutrition programs
Experience managing grant-funded initiatives
Relevant certifications (e.g., ServSafe Manager)
1-2 years supervisory experience (employees, volunteers)
Strong knowledge of commercial kitchen operations and food safety practices
Spanish speaking strongly preferred

GRANT FUNDING DISCLOSURE

This position is grant-funded and contingent upon continued funding availability. The Culinary Director plays a critical role in ensuring program quality, compliance, and impact throughout the grant period.

WORKING CONDITIONS

Employee may be required to assist market team operations which may impact normal work hours for this role. Work involves moving boxes and employee must lift, bend, stoop, pick up, and move objects up to 50 pounds. Work involves using manual pallet jacks and therefore requires an ability to push and pull pallets over 2,000 pounds. Some travel is required to attend meetings and manage site distributions locally. Regular workday and workweek are established with some planned early morning or evening hours, and Saturday shifts.

MENTAL DEMANDS

The employee in this position needs to adapt well in the face of workplace stressors such as volunteer or Market shopper complaints, concerns from corporate sponsors or community partners, compliance offenses, and competing priorities of reasonable or high significance to the successful function of the department. The employee must be able to effectively interpret data and make critical decisions that may significantly impact the team and organization.

PHYSICAL REQUIREMENTS

The employee is expected to make decisions, engage with volunteers, read, write, speak publicly, and interpret information and data. May be seated for periods of time and occasionally may have to lift boxes or other materials that weigh up to 50 lbs, and operate a pallet jack.

Pay: From $75,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Life insurance
Paid time off
Vision insurance

Application Question(s):

Do you have experience managing a grant-funded initiative, federally funded program, or a multi-site culinary, nutrition, or community health program?
Do you currently hold a ServSafe Manager Certification (or equivalent food safety certification), or are you willing and able to obtain one before employment begins?
This position is 100% on-site and requires regular travel between Crossroads' three program locations. Do you have reliable transportation and the ability to meet this requirement?
Have you supervised employees, volunteers, interns, or teams in a culinary, food service, nonprofit, healthcare, or community-based setting?
What interests you most about leading Crossroads' Culinary Nutrition and Food-as-Medicine initiatives, and how has your experience prepared you for this role? (Max 250 words)

Experience:

culinary operations or systems community nutrition programs: 5 years (Required)

Work Location: In person

Quick Apply

Refine Your Search

culinary director jobs in dallas tx

Culinary Director (Grant-Funded Position)

DIRECTOR OF CULINARY OPERATIONS

Regional Director, Food & Beverage

Director of Culinary Services

Director of Food & Beverage

Culinary Services Director

Director of Outlets

ALN - Culinary Experience Director

Food & Beverage Manager-Director

Director

Director of Banquets and Pool Operation

Director of Food & Beverage

Director of Food & Beverage (F&B)

Director of Food & Farm-to-Table Services

Assistant Director, Food & Beverage

Outlets Director, Food & Beverage

Assistant Director Food & Beverage - HALL Park Hotel

Aimbridge Corporate - Food & Beverage Director (Task Force)

Food & Beverage Director

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