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Culinary Director Jobs in Springfield, OR (NOW HIRING)

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$19.10/hr

Apply now to advance your culinary career! DESCRIPTION Our kitchens feature state of the art, modern facilities in a friendly and professional work environment. As a Culinary Team Member, you will ...

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$16.10 - $18.60/hr

Apply now to advance your culinary career! DESCRIPTION Our kitchens feature state of the art, modern facilities in a friendly and professional work environment. As a Culinary Team Member, you will ...

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$19.10/hr

Apply now to advance your culinary career! DESCRIPTION Our kitchens feature state of the art, modern facilities in a friendly and professional work environment. As a Culinary Team Member, you will ...

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$16.10 - $18.60/hr

Apply now to advance your culinary career! DESCRIPTION Our kitchens feature state of the art, modern facilities in a friendly and professional work environment. As a Culinary Team Member, you will ...

Samaritan Health Services

Dietary-Culinary Aide

Lebanon, OR · On-site

$18.96 - $27.84/hr

Our range of service not only includes direct patient care but educational programs such as classes ... One (1) year experience as a culinary aide in a health care setting preferred. * High school ...

New

Samaritan Health Services

Dietary-Culinary Aide

Lebanon, OR

$14.50 - $18.25/hr

Our range of service not only includes direct patient care but educational programs such as classes ... One (1) year experience as a culinary aide in a health care setting preferred. * High school ...

New

Samaritan Health Services

Dietary-Culinary Aide

Lebanon, OR · On-site

$14.50 - $18.25/hr

Our range of service not only includes direct patient care but educational programs such as classes ... One (1) year experience as a culinary aide in a health care setting preferred. * High school ...

New

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Springfield, OR

Culinary Director information

See Springfield, OR salary details

$31.1K

$100.3K

$221.5K

How much do culinary director jobs pay per year?

As of Aug 5, 2026, the average yearly pay for culinary director in Springfield, OR is $100,275.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,100.00 and $127,300.00 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, OR? The most popular types of Culinary jobs in Springfield, OR are:
What are popular job titles related to Culinary Director jobs in Springfield, OR? For Culinary Director jobs in Springfield, OR, the most frequently searched job titles are:
What job categories do people searching Culinary Director jobs in Springfield, OR look for? The top searched job categories for Culinary Director jobs in Springfield, OR are:
What cities near Springfield, OR are hiring for Culinary Director jobs? Cities near Springfield, OR with the most Culinary Director job openings:
Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Springfield, OR as of July 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 100% In-person job distribution, with an average salary of $100,275 per year, or $48.2 per hour.

Culinary Services Director

INSIGHT LIVING

Sweet Home, OR • On-site

Full-time

Posted 11 days ago

Job description

POSITION SUMMARY

The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents.

RESPONSIBILITIES

Include but are not limited to the following:

  • Provide strategic leadership by developing and implementing the culinary department’s strategic vision and goals in alignment with the overall Community.
  • Lead and mentor the culinary team, promoting a culture of excellence and continuous improvement.
  • Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal service to residents.
  • Monitor the performance and quality of the culinary services, implementing changes as needed for improvement.
  • Develop and manage the culinary budget, including food costs, labor, and kitchen maintenance, to ensure financial targets are met.
  • Analyze financial data to identify trends and opportunities for cost savings.
  • Regularly review and update kitchen policies and procedures to comply with current health codes and industry standards.
  • Lead the creation and revision of menus, incorporating resident feedback and dietary needs to ensure variety, nutrition, and satisfaction.
  • Engage with residents to gather feedback on meal services and dietary needs, fostering a positive dining experience.
  • Organize special culinary events or initiatives to enhance the dining experience and promote a sense of community among residents.
  • Negotiate with suppliers and vendors to secure high-quality ingredients and kitchen supplies at competitive prices.
  • Conduct inventory management practices to ensure a consistent and efficient supply chain.
  • Implement comprehensive training programs for culinary staff to ensure skill development and adherence to industry standards.
  • Conduct performance evaluations and identify opportunities for professional growth.
  • Supervisory Responsibility: Yes.

QUALIFICATIONS

  • Education & Experience:
    • Must possess a minimum of a high school diploma or equivalent, Bachelor’s degree in Culinary Arts, Hospitality, Nutrition, Food Service Management, or related field preferred.
    • At least 3-5 years of experience in the culinary field, with preference for backgrounds in healthcare, senior living, or hospitality industries.
    • Role requires a profound understanding of culinary arts, leadership, organization, and management skills.
    • Experience in a supervisory role.
  • Knowledge, Skills & Abilities:
    • Having positive and effective communication skills with residents and culinary team.
    • Understanding of basic healthcare principles or practices.
    • Familiarity with safety protocols and infection control measures.
    • Understanding of basic food safety and sanitation principles.
    • Demonstrated leadership experience, such as supervisory or team lead roles.
    • Ability to provide physical assistance and support to residents with mobility challenges.
    • Proficiency in maintaining accurate records and documenting observations.
    • Capability to remain calm and compassionate in challenging situations.
    • Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.
    • Demonstrate excellent customer service skills, with the ability to foster positive relationships.

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