Director of Culinary Operations

Director of Culinary Operations High-Volume Food Production | Des Moines, IA Salary: $85,000–$95,000 annually Job Type: Full-Time Location: Des Moines, Iowa Position Overview We are seeking an experienced, hands-on Director of Culinary Operations to lead a high-volume meal production and distribution operation serving the local community. This is an opportunity for a strong operational leader who enjoys being involved in daily kitchen activities while managing the people, processes, and systems necessary to deliver consistent results. The ideal candidate has experience in large-scale food production, a strong understanding of kitchen logistics, and a proven ability to build teams, improve operational efficiencies, and establish accountability. This is not a traditional office-based management position. We are looking for someone who is comfortable being present in the kitchen, working alongside the team when needed, and taking ownership of the overall success of the operation. Key Responsibilities Operational Leadership & Production Management Oversee daily production of 2,000+ meals, including hot, chilled, and frozen meal programs. Manage production schedules, meal forecasting, preparation, packaging, and distribution readiness. Establish and maintain effective production workflows to meet service and delivery deadlines. Identify operational challenges and implement practical solutions to improve efficiency and consistency. Ensure food quality, portion accuracy, temperature control, food safety, and regulatory compliance. Work closely with culinary and production teams to support daily operations and resolve challenges. Team Leadership & Development Lead, coach, and develop culinary and production associates. Build a culture of accountability, teamwork, communication, and mutual respect. Establish clear expectations, responsibilities, and daily operating procedures. Manage staffing schedules, labor allocation, training, and performance management. Develop team members and supporting leaders to create a sustainable operation. Maintain a visible leadership presence and lead by example. Administrative & Financial Management Oversee food purchasing, inventory management, ordering systems, and vendor relationships. Manage food costs, labor expenses, waste, and operational budgets. Utilize production records, forecasting tools, inventory systems, and financial reporting to make informed decisions. Maintain accurate documentation, performance records, and operational reporting. Balance administrative responsibilities with active involvement in daily operations. Process Improvement & Communication Evaluate existing workflows and implement improvements to production planning, scheduling, and kitchen efficiency. Establish systems that support consistent execution and operational accountability. Partner with internal leadership and stakeholders to address challenges and identify opportunities. Communicate proactively regarding production needs, staffing, service expectations, and operational performance. Support the development of a leadership structure that provides effective daily coverage and long-term operational stability. Qualifications Required 5+ years of culinary or foodservice management experience, including leadership of a high-volume production operation. Experience managing large teams, including hiring, training, scheduling, coaching, and performance management. Strong knowledge of production planning, food purchasing, inventory management, and food cost controls. Experience with food safety, sanitation, temperature controls, and regulatory compliance. Demonstrated ability to manage competing priorities in a fast-paced production environment. Strong organizational, communication, and problem-solving skills. Comfortable balancing hands-on operational involvement with administrative and financial responsibilities. Preferred Experience producing 1,000+ meals daily in institutional, healthcare, school nutrition, commis…

View the full posting and apply