MANAGER OF CULINARY INNOVATIONS, TRAVELING / REMOTE

Compass Group•Sandy Springs, GA

20d•$105,000 - $110,000•Hybrid

About The Position

The Manager of Culinary Innovation is responsible for translating culinary strategy into operational execution across the field. Reporting to the Director, Culinary Innovation, this role partners closely with culinary and operational leaders to implement technologies, reinforce standards, and drive consistency across client locations. This position requires a highly collaborative and hands-on culinary operator who is comfortable working directly in active kitchen environments, training teams, implementing systems, and supporting operational performance improvements. This role is for a hands-on, execution-focused culinary leader who will support the implementation of innovative culinary strategies across our healthcare portfolio while bringing strong culinary expertise, operational discipline, and the ability to influence teams through coaching, education, and field leadership.

Requirements

Must be able to travel up to 50% of the time, with the remaining 50% working remotely
Minimum of 5 years of progressive culinary or food service leadership experience, preferably within healthcare
Strong hands-on culinary background in high-volume production environments
Experience implementing operational systems, culinary technologies, and training programs
Working knowledge of Food safety and HACCP standards
Working knowledge of Combi ovens and advanced culinary technologies
Working knowledge of Food production and holding systems
Working knowledge of Recipe and menu management platforms
Strong communication, coaching, and relationship-building skills
Ability to manage multiple priorities in fast-paced operational environments

Nice To Haves

Culinary Arts degree or Bachelor’s degree in Hospitality Management preferred

Responsibilities

Support implementation and adoption of culinary technologies, equipment platforms, and operational systems across client locations
Execute field training and hands-on coaching to ensure successful integration of culinary programs, workflows, and standards
Reinforce consistency in food quality, production, presentation, food safety, and recipe execution
Partner with site and regional leadership teams to identify operational gaps and implement sustainable solutions
Support rollout and optimization of new culinary initiatives, products, and innovation strategies
Reinforce adoption and practical application of operational and culinary data tools within kitchen environments
Work directly alongside culinary teams in active kitchen environments to support training, execution, and operational consistency
Provide field support for performance improvement initiatives related to food quality, patient satisfaction, cost control, and waste reduction
Serve as a liaison between field operations and leadership teams by providing feedback on adoption challenges, training effectiveness, and operational opportunities
Support continuous improvement initiatives through structured field observations and operational insight