Top 900 Culinary lead Jobs in Texas

Culinary Director
Aramark —San Antonio, TX
- Military
- Cooking
- Business development
Director of Culinary
Village On the Park Friendswood —Friendswood, TX
- $80,000 a year
- Full-time
- Hospitality
- ServSafe
- Cooking
- Dental insurance
- Employee assistance program
Quick Apply
9d
Traveling Sous Chef
Sharp Spoon Network —Dallas, TX
- $50,000 - $70,000 a year
- 12 hour shift
- Background check
- Pass drug screening
- Cooking
- Travel reimbursement
- Opportunities for advancement
Quick Apply
11d
Sous Chef
Aba —Dallas, TX
- $55,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Restaurant
- Paid holidays
- Health insurance
Kitchen Manager
Confidential —Corpus Christi, TX
- $55,000 - $62,000 a year
- Full-time
- ServSafe
- Customer service
- Cooking
Quick Apply
Restaurant Manager
NIKO'S STEAKHOUSE —Corpus Christi, TX
- $48,000 - $52,000 a year
- Weekends as needed
- Management
- Casual dining restaurant
- Customer service
- Health insurance
- Employee discount
Quick Apply
EXECUTIVE CHEF 2- Texas A&M Greek House Chefs
GREEK HOUSE CHEFS INC —College Station, TX
- $25 - $27 an hour
- Full-time
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
Sous Chef
Aba —Austin, TX
- $55,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Restaurant
- Paid holidays
- Health insurance
Head Chef / Manager
BUS - Bar Under the Sun —Corpus Christi, TX
- $50,000 - $70,000 a year
- Full-time
- Customer service
- Cooking
- Mid-level
- Paid time off
- Food provided
Quick Apply
Sous Chef
Park City Club —Dallas, TX
- $62,000 - $68,000 a year
- Full-time
- Microsoft Outlook
- ServSafe
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Banquet Sous Chef
The Fort Worth Club —Fort Worth, TX
- $60,000 - $70,000 a year
- Full-time
- Mid-level
- Continuous improvement
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Santomar contemporary cuisine —Midland, TX
- $95,000 a year
- Full-time
- Customer service
- In-person
- Senior level
Quick Apply
Restaurant General Manager
Dos Olivos Market —Buda, TX
- Up to $55,000 a year
- Full-time
- Inventory management
- Mid-level
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Confidential —Cedar Park, TX
- $80,000 - $85,000 a year
- Full-time
- Bilingual
- Background check
- 5 years
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager-Landry's Seafood- Hobby Airport
Areas USA, Inc —Houston, TX
- Full-time
- 5 years
- High school diploma or GED
- Senior level
- Paid holidays
- Health insurance
Quick Apply
Chef de Cuisine
Gemma —Dallas, TX
- From $70,000 a year
- Full-time
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
14h
Executive Chef
TRINITY STREET —Decatur, TX
- $60,000 - $90,000 a year
- Full-time
- 5 years
- Travel
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Lonesom Dove Western Bistro —Fort Worth, TX
- $70,000 - $85,000 a year
- Full-time
- Supervising experience
- Mentoring
- In-person
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
The Cliffs Resort —Graford, TX
- Full-time
- Background check
- Supervising experience
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Confidential —Georgetown, TX
- $50,000 - $60,000 a year
- Full-time
- Cooking
- Mid-level
- Microsoft Office
- Health insurance
- Dental insurance
Quick Apply

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Culinary Director

Aramark -
San Antonio, TX

Apply Now

Job Details

Qualifications

Kitchen health and safety standards
Food service health code compliance
Team leadership
Cooking
Team development
HACCP
Managing kitchen staff
Hospitality management

Full Job Description

Job Description

Salute Hospitality delivers dining solutions for the military. American owned and mission ready, we support service members, families, and base communities each day, with wellness built into everything we do: menus designed for strength, energy, and endurance, from chefs who treat every meal as part of the job. Capability Built. Mission Ready. Here for the Full Journey.

Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve.

The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards.

The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service.

Job Responsibilities

Culinary Leadership & Team Development

Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence.

Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise.

Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve.

Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand.

Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement.

Culinary Programming & Innovation

Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs.

Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations.

Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio.

Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations.

Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience.

Training & Operational Standards

Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution.

Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements.

Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety.

Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio.

Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience.

Financial Performance & Procurement

Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio.

Reduce non-compliant spend while improving product utilization and operational efficiency.

Forecast, plan, and execute against budget parameters established for the portfolio.

Drive margin improvement through focused management of food costs, production efficiency, and resource utilization.

Growth & Business Development Support

Support growth and new business opportunities within the Salute program as a culinary subject matter expert.

Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits.

Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market.

Qualifications

Required

Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role.

Culinary background required; formal culinary training or degree preferred.

Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience.

Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred.

Demonstrated success leading and developing geographically dispersed culinary teams.

Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements.

Willingness to travel up to 70% of the time to installations across the U.S.

Preferred

Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs.

Familiarity with military dining modernization efforts and installation-based food service operations.

Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company.

Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context.

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Apply Now

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culinary lead jobs in texas

Culinary Director

Director of Culinary

Traveling Sous Chef

Sous Chef

Kitchen Manager

Restaurant Manager

EXECUTIVE CHEF 2- Texas A&M Greek House Chefs

Sous Chef

Head Chef / Manager

Sous Chef

Banquet Sous Chef

Executive Chef

Restaurant General Manager

Executive Chef

Kitchen Manager-Landry's Seafood- Hobby Airport

Chef de Cuisine

Executive Chef

Executive Chef

Sous Chef

Sous Chef

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