Top 14 Culinary director Jobs in Frisco, Tx

Food and Beverage Director
Eldorado Country Club —McKinney, TX
- $60,000 - $70,000 a year
- Weekends as needed
- Microsoft Word
- Background check
- Microsoft Excel
- Health insurance
- Dental insurance
Quick Apply
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
Director of Food and Nutrition
North Park Health and Rehabilitation —McKinney, TX
- Full-time
- Supervising experience
- Senior level
- AD&D insurance
- Disability insurance
Quick Apply
3d
Assistant Director Food & Beverage - HALL Park Hotel
Coury Hospitality —Frisco, TX
- Weekends as needed
- Bar
- 5 years
- Hotel
Quick Apply
ALN - Culinary Experience Director
West Development —Allen, TX
- Full-time
- ServSafe
- Writing skills
- Cooking
Aimbridge Corporate - Food & Beverage Director (Task Force)
Aimbridge Hospitality —Plano, TX
- Full-time
- CPR Certification
- Word processing
- Computer literacy
- AD&D insurance
- Disability insurance
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
Director of Food & Beverage
Hilton Dallas/Park Cities —Dallas, TX
- Full-time
- Bar
- Merchandising
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Kitchen Director
Chick-fil-A —Frisco, TX
- $18 - $22 an hour
- 8 hour shift
- No education required
- Fast casual restaurant
- Mentoring
- Paid training
- Paid time off
Quick Apply
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
Director
Luby's Culinary Services —Dallas, TX
- Full-time
- Sales
- Analysis skills
- Driver's License
Food & Beverage Director
Encore Hospitality —Coppell, TX
- $65,000 a year
- Extended hours
- Bar
- Ability to walk for extended periods
- 5 years
Quick Apply
3d

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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
Manager of Catering Ops
Mendocino Farms —Plano, TX
Continuously refine processes based on performance data, guest feedback, and field insights. Support field leaders with clear expectations, playbooks, and…
$75,000 - $110,000 a year
Quick Apply
13d

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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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
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Food and Beverage Director

Eldorado Country Club
McKinney, TX

Quick Apply

Job Details

Full-time
$60,000 - $70,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
Life insurance

Qualifications

Management
Culinary experience
Employee relationship building
Hiring
Attention to detail
Hospitality industry experience
Food service team meeting management
Budgeting
Food service staff productivity monitoring
Leadership
Food service management
Senior leadership

Full Job Description

Eldorado Country Club is looking for experienced Food and Beverage Directors to join a dynamic team.

POSITION DESCRIPTION SUMMARY
The Director of Food & Beverage (DFB) is ultimately responsible for all food & beverage service operations on a daily basis. Being the "public face" of these operations with a hands-on approach and an understanding that full "on-the-floor" member and staff engagement is critical to success in this position. The DFB consistently provides superb dining and other food and beverage experiences for the Club's membership and their guests. This senior level position works closely with, and reports to, the General Manager. A most critical relationship is that with the Executive Chef, ensuring collaborative and harmonious relationships between front and back of house operations.

ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

Manages the entire food & beverage operation to include Dining Room, Kitchen, Lounges, Snack Bars, Catering, and Beverage Cart.
Plans and implements a creative food service with variety and innovation, establishing the club's reputation for high quality, creative food service.
Hires, disciplines, and discharges dining room and lounge staff. Advises Executive Chef, Director of Catering, and Assistant F&B Manager in matters of hiring, firing and discipline.
Establishes and maintains high standards of service, quality and job performance for staff. Provides a strong emphasis on member service.
Resolves complaints in a prompt, courteous way. Seeks constant feedback from members concerning quality of food and service. Ensures that all staff have a complete dedication to serving the needs and desires of members.
Establishes standards, policies, and procedures for the efficient operation of all food service venues.
Supervises staff, ensuring that all standards, policies, and procedures are followed.
Establishes ongoing training program to meet standards of food preparation, presentation, and service for all areas of responsibility.
Trains staff to meet established goals and high standards of food quality preparation, presentation, and service.
Establishes formal training program for department.
Ensures scheduling of various staffs in the most cost effective way to accomplish necessary work. Monitors and controls departmental costs, especially payroll.
Controls food cost through constant monitoring. Works with kitchen to ensure standardized recipes, portion control and proper control of food stocks.
Ensures proper shot size in alcoholic beverage preparation.
Makes forecasts based upon historical data and monitoring of daily traffic. Is alert for special events that may impact on level of business.
Helps kitchen achieve budgeted food cost percentage. Takes all necessary steps to ensure cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc.
In conjunction with Chef, plans, costs and prices menus.
Benchmarks all areas of the food service operation in detail.
Ensures quality control of all food served.
Ensures quality control in the set-up of tables by frequent inspections of dining room and banquet rooms for cleanliness of stations, flatware, glassware, etc.
Establishes a thorough dedication to cleanliness on the part of staff to ensure the highest levels of cleanliness and sanitation in areas of responsibility.
Ensures proper sanitation of areas of responsibility.
Ensures that all pertinent ABC laws are followed.
Establishes quality wine service that complements food service. Trains staff in essentials of wine service and techniques for marketing wine.
Ensures the safe operation of equipment. Reports equipment defects to maintenance for repair.
Ensures adequate security and controls of food stock. Conducts inventories as necessary.
Ensures that all policy, including dress standard for department, is followed by staff.
Establishes and maintains effective communication with departmental staff, other departments and management. Works together with club department heads to develop a team-like approach to operating the club where a major emphasis is placed on problem discovery and solution.
Performs other duties as assigned.

OTHER ACCOUNTABILITIES

Food Sales
Cost of Food Sold
Other Revenues (unused minimum, dining room rental, etc.)
Departmental Expenses (Payroll, other expenses, etc.)

REPORTING RELATIONSHIPS

Directly To: General Manager
Supervisors: Executive Chef; Catering Manager; Beverage Manager; Banquet Manager; Dining Room Manager.

DIMENSIONS

To perform this job successfully, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION

A Bachelor's degree (B.A.) in Hospitality Management is preferable, or a two to four-year degree from a Culinary School, plus a minimum of four to six years of Food & Beverage management experience in a high volume facility or an equivalent combination of related education and experience.

BUDGET CONTROL/RESPONSIBILITY

Annual F&B plan per budget.

SECURITY/CONFIDENTIALITY

Personnel information.

PERFORMANCE STANDARDS

Interpersonal skills, sales/negotiating abilities, attention to detail, planning and organizational ability, experience with Microsoft Word, Excel, leadership and time management skills, self-motivated, driven and professional.

WORKING CONDITIONS/ENVIRONMENT

Must have open availability to include evenings, weekends and holidays.
Will be required to work in fast paced environment.
A positive image projected by this key staff member is essential. A neat and professional appearance must be maintained at all times, along with a respectful, open minded demeanor to members and outside contacts.
A significant amount of time is spent communicating and interacting with various people inside and outside of the club.
Reading and writing abilities are often used when communicating with the club outlets and outside contacts when planning menus and services.

Work Remotely

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

Dental insurance
Health insurance
Life insurance
Paid time off
Vision insurance

Application Question(s):

Have you directly managed multiple food & beverage outlets (e.g., clubhouse dining, banquet events, bars, pool service)?

☐ Yes
☐ No

Have you been responsible for creating and managing an annual F&B budget exceeding $1M?

☐ Yes
☐ No

Describe your experience with inventory systems, purchasing controls, and vendor negotiations.
Describe your experience managing member expectations and handling service complaints in a private club or high‑touch environment.
How many employees have you directly managed at peak season?
Are you comfortable enforcing standards, coaching underperforming team members, and making termination decisions when necessary?
Are you willing and able to work evenings, weekends, and holidays as required in a private club environment?
How many years of Food & Beverage leadership experience do you have in a private club, country club, or hospitality environment with member‑driven service?

☐ Less than 3 years
☐ 3–5 years
☐ 6–9 years
☐ 10+ years

Experience:

Food and Beverage Management: 5 years (Required)

Work Location: In person

Quick Apply

Refine Your Search

culinary director jobs in frisco, tx

Food and Beverage Director

DIRECTOR OF CULINARY OPERATIONS

Director of Food and Nutrition

Assistant Director Food & Beverage - HALL Park Hotel

ALN - Culinary Experience Director

Aimbridge Corporate - Food & Beverage Director (Task Force)

Assistant Director, Food & Beverage

Director of Food & Beverage

Kitchen Director

Food & Beverage Director

Director

Food & Beverage Director

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