Culinary Career Path
From Kitchen Assistant to Vice President of Culinary — explore the roles, responsibilities, and requirements across the Culinary career path at Cotton. Select any role below to see its full job summary and career details.
Individual Contributor Roles
Roles that grow through deepening expertise and taking on more complex, higher-stakes culinary and project work.
Kitchen Assistant
Supports culinary operations by assisting with food preparation and service and maintaining kitchen and…
VIEW ROLE DETAILS → INDIVIDUAL CONTRIBUTORCook
Prepares and serves high-quality meals while following established menus, nutritional standards, and food…
VIEW ROLE DETAILS → INDIVIDUAL CONTRIBUTORAssistant Project Manager
Supports the planning and execution of culinary operations for catering events, disaster response, and field…
VIEW ROLE DETAILS → INDIVIDUAL CONTRIBUTORProject Manager
Plans and oversees culinary operations for catering events, disaster response, and field projects. This role…
VIEW ROLE DETAILS → INDIVIDUAL CONTRIBUTORSenior Project Manager
Plans and oversees culinary operations for complex and high-profile catering events, disaster response, and…
VIEW ROLE DETAILS →Leadership Roles
Roles that grow through leading people, teams, and ultimately the culinary function across the business.
Project Coordinator
Oversees the planning and execution of multiple culinary projects, including catering events, disaster…
VIEW ROLE DETAILS → PEOPLE MANAGERDirector of Operations Culinary
Leads daily culinary and event operations, ensuring quality, consistency, and operational excellence across…
VIEW ROLE DETAILS → EXECUTIVEVice President of Culinary
Leads all culinary operations, driving growth, operational excellence, and financial performance. This role…
VIEW ROLE DETAILS →Career Level Comparison Overview
See how education, experience, knowledge, and judgement requirements build from role to role. Select any role name to open its full profile.
| Role | Education | Experience | Knowledge | Judgement |
|---|---|---|---|---|
| EXECUTIVE | ||||
| Vice President of Culinary | Bachelor’s Degree | 15–20 years of progressive experience in the culinary industry, including 5+ years in a Director role. | Divisional-level culinary and business expertise to set strategy and drive growth. | Operates with executive autonomy and sets functional decision-making direction |
| PEOPLE MANAGER | ||||
| Project Coordinator | Bachelor’s Degree | 10+ years progressive culinary or food & beverage operations experience. Proven experience leading large teams and complex culinary events. | Expert of culinary/event operations and operational/financial management. | Provides oversight and makes decisions across multiple teams and sites |
| Director of Operations Culinary | Bachelor’s Degree | 10+ years in management overseeing multiple teams or departments. | Deep knowledge of culinary operations, menu planning, event logistics, financial statements/profitability, vendor relations, inventory, and asset control. | Directs departmental performance and makes strategic departmental decisions |
| INDIVIDUAL CONTRIBUTOR | ||||
| Senior Project Manager | Bachelor’s Degree | 10 years Chef/Hospitality or 15 years heavy kitchen management | Multi-project operations, compliance, financial results, vendors, assets, and client relationships. | Works independently with review and evaluates situations to determine solutions |
| Project Manager | High School Diploma | 10 years Chef/Hospitality or 15 years heavy kitchen management | Front- and back-of-house operations, menu execution, event logistics, safety and sanitation | Works independently with review and evaluates situations to determine solutions |
| Assistant Project Manager | High School Diploma | 3–5 years of chef, hospitality experience or kitchen operational management | Food preparation techniques, kitchen operations, food safety, and assigned menu preparation. | Works independently with guidance and exercises judgement within guidelines |
| Cook | — | 2–5 years commercial or high-volume cooking experience | Food preparation techniques, kitchen operations, food safety, and assigned menu preparation. | Works with general supervision and applies standard procedures |
| Kitchen Assistant | — | 0–2 years commercial kitchen or food service | Food preparation, sanitation, and workplace/food safety. | Works under direct supervision and follows established instructions |
*Valid driver’s license and acceptable driving record required at the Cook level and above.
Curious how these roles connect to the rest of the business?
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