Director Culinary Services

Location: Fort Worth, TX (Hybrid work arrangement)

About the Role

The Director, Culinary Services is a senior leadership role that champions Ventura Foods’ Food Innovation Services, technical expertise, and commercial growth. Reporting directly to the VP, this position serves as the lead culinary interface between customers and internal teams, including Sales, Product Development, Customer Success, and Marketing. The Director will evolve the company’s innovation services, strengthen customer relationships, and align with customers’ business objectives. This is a "player-coach" role with leadership responsibility for three direct reports.

Responsibilities

• Provides menu and product innovation services to key customers across multiple business channels.
• Develops menu concepts and products, collaborating with or leading cross-functional teams to present solutions to customers.
• Plays a key role in evolving Ventura Foods’ Vista Food Innovation Service.
• Leads, guides development plans, and ensures performance standards for three direct culinary reports; hires for open positions.
• Serves as the culinary site leader, managing the kitchen event calendar and execution of events.
• Ensures the kitchen is cleaned, maintained, organized, and compliant with state regulations (Food Protection Manager Certification required).
• Leads culinary support for company and industry events, including concept development, product creation, menu planning, and execution.
• Documents all customer project activity in Salesforce Velocity CRM to capture value and investment.
• Develops and employs digital tools (e.g., videos, social media, YouTube) for menu concepts, training, and customer engagement.

Requirements

• Bachelor’s degree in Culinary Arts, Food Science, or related field preferred; AA/AOC Culinary degree, professional certificate, or recognized apprenticeship with equivalent executive-level experience considered.
• 10+ years of progressive culinary experience in restaurant operations, food manufacturing, or culinary sales.
• 3-5 years of experience in a food manufacturer role preferred.
• Ability to travel up to 40% for customer meetings and industry events.
• Hands-on experience in kitchen operations, menu innovation, product development, customer engagement, team leadership, and commercialization.
• Deep knowledge of food safety, regulatory compliance, product commercialization, industry trends, and marketing strategies.

Skills

• CEC and/or CRC certifications preferred; Food Protection Manager certification preferred.
• Proven ability to collaborate with or lead cross-functional teams to create customer solutions.
• Strong business acumen with the ability to connect culinary innovation to commercial growth.
• Exceptional presentation, communication, and negotiation skills.
• Passion for delivering customer value through food innovation.
• Strategic thinker with a customer-centric approach to culinary innovation.
• Inspirational communicator with executive presence.
• Skilled in project management and cross-functional collaboration.
• Relationship-driven leader with strong commercial instincts.
• Expertise in kitchen operations across fine dining, high-volume food service, casual, fast-casual, QSR, and retail.
• Working knowledge of digital/video tools preferred.

Benefits

• Medical, prescription, dental, and vision coverage beginning on the first day for eligible employees.
• Profit sharing and 401(k) matching (after eligibility criteria are met).
• Paid vacation, sick time, and holidays.
• Employee appreciation events and assistance programs.
• Annual bonus based on incentive program terms.