Top 2041 Food service director Jobs

Culinary Director
Company Honey Hospitality —Detroit, MI
- $60,000 - $85,000 a year
- Contract
- Hospitality
- Organizational skills
- In-person
Quick Apply
Director of Catering Sales - Oracle Park
Aramark —San Francisco, CA
- $104,000 - $120,000 a year
- Weekends as needed
- Customer service
- 3 years
- Supervising experience
- Disability insurance
- Health insurance
Food Service Director
Aramark —Beaverton, OR
- Sales
- Customer service
- Merchandising
6d
Director of Outlets & Banquets
Hilton Madison Monona Terrace —Madison, WI
- $75,000 - $85,000 a year
- Full-time
- Sanitation
- English
- 3 years
- Health insurance
- Dental insurance
Quick Apply
Food Service Director- Hampton University
Thompson Hospitality Corporation —Hampton, VA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Residential
Director of Food & Beverage
The Ned —Washington, DC
- $160,000 - $195,000 a year
- Full-time
- US work authorization
- Senior level
- Ability to stand for extended periods
- Paid holidays
- Disability insurance
Quick Apply
Director, Culinary Development - Lifestyle
Hyatt Lifestyle Group New York Hub —New York, NY
- $180,500 - $199,500 a year
- Full-time
- ServSafe
- Hotel
- Presentation skills
- Health insurance
- Dental insurance
Director of Food & Beverage
Rosewood Hotel Group —New York, NY
- $175,000 - $195,000 a year
- Full-time
- Bar
- 5 years
- Hotel
- Paid holidays
- Health insurance
10d
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
6d
Director of Catering & Special Events - Fenway Park
Aramark —Boston, MA
- $90,000 - $125,000 a year
- Customer service
- 3 years
- Supervising experience
- Disability insurance
- Health insurance
Club Manager (Director of Food & Beverage) - Soho House New York
Soho House & Co. —New York, NY
- $110,000 - $120,000 a year
- Full-time
- Ability to walk for extended periods
- 5 years
- Hotel
- Health insurance
- Dental insurance
Quick Apply
13d
Culinary Director
MIDA —Boston, MA
- $110,000 - $150,000 a year
- 8 hour shift
- 3 years
- Ability to lift 50 pounds
- Recruiting
- Paid training
- Health insurance
Quick Apply
Director of Dining Services
Horizon Hospitality —Richardson, TX
- $100,000 - $120,000 a year
- Online Application
- Writing skills
- Cooking
- Bachelor's degree
- Relocation assistance
- Dental insurance
Quick Apply
Director of Food and Beverage, Restaurant Managers, Task Force and Placement
United Restaurant + Hospitality Group —Denver, CO
- $65,000 - $125,000 a year
- Temporary
- Mid-level
- Team management
- Leadership
- Travel reimbursement
- Paid training
Quick Apply
Dining Director
The Arbor Company —Memphis, TN
- $110,000 - $120,000 a year
- Full-time
- Mid-level
- Health insurance
- Retirement plan
Quick Apply
13d
Food Service Director
Aramark —Dallas, TX
- Sales
- Hospital
- 5 years
- Relocation assistance
F&B Director / Multi Property
Carson Valley Inn / Hotel Casino —Minden, NV
- Weekends as needed
- ServSafe
- Customer service
- Ability to walk for extended periods
Quick Apply
Dining Director
The Arbor Company —Lanham, MD
- Full-time
- Mid-level
- Health insurance
- Retirement plan
Quick Apply
Dining Services Director II
Cedarfield —Richmond, VA
- $100,000 - $115,000 a year
- Weekends as needed
- Hospitality
- Residential
- Apartments
- Free parking
- 403(b) matching
Quick Apply
Executive Director of Food & Beverage - Saint John's Resort
Schulte Boutique + Lifestyle —Plymouth, MI
- $180,000 - $225,000 a year
- Background check
- Bar
- Pass drug screening
- Paid parental leave
- Paid holidays
Quick Apply

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Culinary Director

Company Honey Hospitality
Detroit, MI

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Job Details

Contract
$60,000 - $85,000 a year

Qualifications

Menu design
Hospitality
Clear verbal communication
Operations management
Team leadership
Kitchen quality control
Operational management
Coaching
Menu concept development
Improving operational efficiency
Leadership development
Team development
Developing staff training programs as a food service manager
Attention to detail
Kitchen staff training
Organizational skills
System development
Managing kitchen staff
Professional development training
Kitchen organization
Communication with kitchen staff
Team building

Full Job Description

Position Overview

Company Honey is seeking an experienced Contract Culinary Director to lead, elevate, and strengthen the culinary department across the organization’s portfolio of hospitality brands.

This role is ideal for a seasoned culinary professional with executive-level experience who understands how to create memorable food experiences within real-world hospitality environments. The right person will be able to provide clear direction, develop strong menus, train existing kitchen leadership, and improve culinary consistency across both established and new concepts.

This is a contract role designed for someone who can step in with confidence, assess current culinary operations, identify opportunities for improvement, and help bring a higher level of creativity, execution, organization, and accountability to the kitchens.

Key Responsibilities

Culinary Leadership & Direction

The Culinary Director must provide executive-level leadership for the culinary department across Company Honey’s brands. Establish clear culinary standards, expectations, systems, and processes that support consistency, quality, efficiency, and brand identity.

Be able to communicate expectations clearly, provide constructive feedback, and lead teams toward improved performance.

Elevating Existing Brand Experiences

Evaluate the current culinary offerings within established Company Honey brands and identify opportunities to improve food quality, presentation, consistency, menu structure, guest experience, and operational efficiency.

The Contract Culinary Director will work with Company Honey leadership to assess current culinary needs, support existing food programs, develop new menus, and train culinary teams.

Responsibilities include:

● Reviewing current menus and food programs

● Identifying underperforming or outdated menu items

● Improving food presentation and plating standards

● Strengthening prep systems and execution standards

● Creating consistency across service periods

● Enhancing the overall culinary experience while respecting each brand’s identity

New Menu Development

Develop creative, thoughtful, and operationally realistic menus for new Company Honey brands and concepts.

Menus should reflect each brand’s personality, target audience, physical kitchen limitations, staffing model, equipment, service style, and financial goals. This role requires someone who can create food programs that are exciting, memorable, and executable.

Responsibilities include:

● Creating new menu concepts

● Developing recipes and prep guides

● Building menus around limited kitchen footprints and resources

● Designing food programs that can be consistently executed by the existing team

● Supporting menu costing and operational feasibility

● Ensuring menus align with the overall brand direction

Training & Development

Train existing kitchen managers, cooks, and support staff to improve execution, organization, food quality, prep procedures, cleanliness, timing, and consistency. While holding standards without creating unnecessary complexity

Training responsibilities include:

● Coaching kitchen managers on leadership and daily kitchen operations

● Training staff on recipes, prep standards, plating, timing, and service execution

● Creating simple systems that teams can follow

● Building accountability around quality and consistency

● Supporting stronger communication between kitchen and management teams

Systems, Standards & Operational Support

Develop clear culinary systems and standards that can be maintained after the contract period. This may include recipe documentation, prep lists, ordering guides, cleaning standards, menu roll-out plans, training materials, and kitchen checklists.

The role should bring structure without overcomplicating operations.

Ideal Candidate

The ideal candidate has significant experience in an executive culinary role and understands how to lead multiple food programs with discipline, creativity, and attention to detail.

This person must be highly organized, confident in their culinary point of view, and able to work within practical limitations. Company Honey’s kitchens may include simple layouts, limited space, and limited cooking resources, so the right candidate must know how to create strong food experiences without relying on large-scale kitchen infrastructure.

Required Experience & Qualifications

● Executive Chef, Culinary Director, Corporate Chef, or senior culinary leadership experience required

● Strong menu development experience for both established and new concepts

● Ability to create menus that are creative, profitable, and operationally realistic

● Experience working in multi-concept environments

● Strong training, coaching, and team development skills

● Exceptional attention to detail

● Ability to assess kitchen operations and quickly identify areas for improvement

● Strong understanding of prep systems, kitchen organization, food quality, consistency, and service flow

● Ability to work within small kitchens, limited equipment, and simple culinary setups

● Clear communicator with the ability to provide direct, constructive leadership

Role Type

This is a contract position. Schedule, duration, and scope of work will be determined based on Company Honey’s current culinary priorities and project needs.

Position Goal

The goal of this role is to strengthen Company Honey’s culinary department by creating better systems, stronger menus, more confident kitchen leadership, and elevated guest experiences across both established and new brands.

The right candidate will leave the organization with improved culinary standards, trained kitchen teams, operationally realistic menus, and a stronger foundation for future food and beverage growth.

Pay: $60,000.00 - $85,000.00 per year

Experience:

Executive Chef: 5 years (Preferred)

Work Location: In person

Quick Apply

Refine Your Search

food service director jobs

Culinary Director

Director of Catering Sales - Oracle Park

Food Service Director

Director of Outlets & Banquets

Food Service Director- Hampton University

Director of Food & Beverage

Director, Culinary Development - Lifestyle

Director of Food & Beverage

Regional Director, Food & Beverage

Director of Catering & Special Events - Fenway Park

Club Manager (Director of Food & Beverage) - Soho House New York

Culinary Director

Director of Dining Services

Director of Food and Beverage, Restaurant Managers, Task Force and Placement

Dining Director

Food Service Director

F&B Director / Multi Property

Dining Director

Dining Services Director II

Executive Director of Food & Beverage - Saint John's Resort

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