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Culinary Director Jobs in Springfield, MO (NOW HIRING)

SeniorAge

Culinary Assistant (25 hrs/week)

Republic, MO

$14.25 - $17.25/hr

Job Summary The Culinary Assistant, under the direct supervision of the Culinary Lead, assists in the preparation and serving of meals, as well as the cleaning of all food storage, preparation, and ...

Woods Supermarkets Inc.

Meat Teammate

Bolivar, MO

$14.50 - $19.25/hr

Job Title: Culinary Teammate Description: The Culinary Teammate is responsible for the guest ... The teammate will not create a direct threat to the health and safety of others on the job. Woods ...

Woods Supermarket

Meat Teammate

Buffalo, MO · On-site

$13.75 - $18.50/hr

The Culinary Teammate is responsible for the guest experience for supporting new & exciting ... The teammate will not create a direct threat to the health and safety of others on the job. Woods ...

Woods Supermarkets Inc.

Meat Teammate

Buffalo, MO

$13.75 - $18.50/hr

The Culinary Teammate is responsible for the guest experience for supporting new amp; exciting ... The teammate will not create a direct threat to the health and safety of others on the job. Woods ...

Woods Supermarket

Meat Teammate

Bolivar, MO · On-site

$14.50 - $19.25/hr

The Culinary Teammate is responsible for the guest experience for supporting new & exciting ... The teammate will not create a direct threat to the health and safety of others on the job. Woods ...

LV Petroleum

Cooks (Hiring Now)

Strafford, MO · On-site

$13 - $17.50/hr

Miss J's Cafe is seeking talented and driven Cooks to enhance our culinary offerings at our various dining locations. If you have a passion for preparing delicious food and delivering an exceptional ...

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Culinary Director information

See Springfield, MO salary details

$27.3K

$88.1K

$194.7K

How much do culinary director jobs pay per year?

As of Jul 26, 2026, the average yearly pay for culinary director in Springfield, MO is $88,126.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,600.00 and $111,900.00 per year, depending on experience, location, and employer.

What is a Culinary Director?

A Culinary Director is a senior-level professional responsible for overseeing the culinary operations of a restaurant, hotel, catering company, or hospitality group. They create and implement menus, establish food quality standards, and manage kitchen staff and budgets. Culinary Directors often collaborate with executive chefs to ensure consistency and excellence in food preparation, safety, and presentation. Their role involves both creative menu development and administrative tasks such as cost control and staff training.

What is the difference between Culinary Director vs Executive Chef?

AspectCulinary DirectorExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planningManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary certification or extensive experience, leadership skillsTypically requires culinary degree or extensive culinary experience
Work EnvironmentCorporate kitchens, hotel chains, large restaurants, food service companiesRestaurant kitchens, hotels, resorts, culinary establishments
ResponsibilitiesStrategic planning, menu innovation, staff training, quality controlKitchen management, food quality, staff supervision, daily operations

The main difference between a Culinary Director and an Executive Chef lies in their scope of responsibilities. The Culinary Director focuses on strategic oversight and overall culinary operations, often in larger organizations, while the Executive Chef manages daily kitchen activities and food preparation. Both roles require culinary expertise, but the Culinary Director emphasizes leadership and planning at a higher organizational level.

What are some common challenges faced by a Culinary Director in managing multiple kitchens or venues?

A Culinary Director often oversees several kitchens or venues, which can make maintaining consistent food quality, safety standards, and operational efficiency a challenge. Coordinating communication between teams, ensuring staff training, and adapting menus to suit different locations require strong organizational and leadership skills. Building a cohesive vision across all outlets while managing costs and supplier relationships is key to success in this role. Regular site visits and open lines of communication help address these challenges effectively.

What are the key skills and qualifications needed to thrive as a Culinary Director, and why are they important?

To thrive as a Culinary Director, you need extensive culinary expertise, menu development experience, and leadership abilities, typically supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, kitchen equipment, and food safety certifications such as ServSafe are commonly required. Exceptional communication, creativity, and organizational skills help a Culinary Director lead teams and maintain high standards. These competencies ensure consistent food quality, efficient kitchen operations, and a positive dining experience that drives business success.

What Is a Culinary Director?

A culinary director is responsible for the overarching targets and goals of restaurants or other food operations. As a culinary director, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine what to charge for menu items. This career requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

More about Culinary Director jobs
What are the most commonly searched types of Culinary jobs in Springfield, MO? The most popular types of Culinary jobs in Springfield, MO are:
What are popular job titles related to Culinary Director jobs in Springfield, MO? For Culinary Director jobs in Springfield, MO, the most frequently searched job titles are:
What job categories do people searching Culinary Director jobs in Springfield, MO look for? The top searched job categories for Culinary Director jobs in Springfield, MO are:
What cities near Springfield, MO are hiring for Culinary Director jobs? Cities near Springfield, MO with the most Culinary Director job openings:
Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Springfield, MO as of July 2026, with employment types broken down into 91% Full Time, and 9% Part Time. Highlights an 100% In-person job distribution, with an average salary of $88,126 per year, or $42.4 per hour.
Culinary Assistant (25 hrs/week)

Culinary Assistant (25 hrs/week)

SeniorAge

Republic, MO

$14.25 - $17.25/hr

Part-time

PTO

Posted 17 days ago

Job description

Do you appreciate the fulfillment that comes from helping others, especially seniors? Do you enjoy having nights and weekends free? Do you appreciate generous benefits (insurance, paid time off, free lunches) and a wonderful work environment? Then SeniorAge is for you!

Job Summary

The Culinary Assistant, under the direct supervision of the Culinary Lead, assists in the preparation and serving of meals, as well as the cleaning of all food storage, preparation, and service areas at our Polk County Senior Center.  Performs the duties of the Culinary Lead in their absence.    This is a safety sensitive position. 

EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS

  • Completion of tenth grade required.
  • Prior experience cooking in small groups preferred.
  • Work experience in cooking for large groups may be substituted for education.
  • Must possess a valid driver's license and have a good driving record.
  • Food handlers certificate required; must be obtained within first 90 days of employment. 
  • ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

KNOWLEDGE, SKILLS and ABILITIES

  • Excellent people skills and professionalism. 
  • Skill in completing multiple tasks at once.
  • Ability to use good judgment and decision-making skills.
  • Ability to pay close attention to detail.
  • Ability to follow and verbal and written instruction.
  • Ability to work in a fast-paced, team environment with frequent interruptions.
  • Demonstrated understanding of safe technique skills for food preparation.
  • Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment.
  • Ability to calibrate a thermometer.
  • Willingness to learn required computer skills to support operations and reporting.

Normal working conditions in a kitchen/dining environment, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects.

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988.

PHYSICAL CONTEXT AND WORK ENVIRONMENT

Physical Requirements/Percentage of Work Time Spent on Activity:

75-100%:

  • Seeing:  Must be able to see well enough to read recipes, directions and use computer.
  • Hearing: Must be able to hear well enough to communicate with customers, vendors and employees.
  • Standing/Walking: Must be able to move about department.
  • Grasping/Feeling: Must be able to type and use equipment and electronic devices.
  • Motor Coordination:  Must be able to accurately gauge lengths of time and distance and have the ability to maintain focus.

50-74%

  • Lifting/Pulling/Pushing:  Must be able to lift food items/products/boxes. 
  • Travel:  Must be able to travel to various location as needed.
  • Drive:  Must be able to drive to various location as needed.

25-49%

  • Climbing/Stooping/Kneeling:  Must be able to stoop or kneel to pick up items from the floor.

0-24%

  • Sitting:  Must be able to sit for long periods of time.

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