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Culinary Director Jobs in Springfield, OR (NOW HIRING)

Delaware North

Executive Chef, Wuksachi Lodge

Eugene, OR

$78K - $105K/yr

As Executive Chef, you will have the opportunity to showcase your culinary skills and leadership abilities while working with a team of dedicated culinary professionals. Join our team and experience ...

Delaware North

Executive Chef, Wuksachi Lodge

Eugene, OR

$78K - $105K/yr

As Executive Chef, you will have the opportunity to showcase your culinary skills and leadership abilities while working with a team of dedicated culinary professionals. Join our team and experience ...

Aramark

Konditor (m/w/d)

Coburg, OR · On-site

Vielfältige Weiterbildungs- und Karrieremöglichkeiten über unser Aramark Culinary College ... steht Dir unser Talent Acquisition Team telefonisch unter +49 69 667792154 zur Verfügung. Über ...

Aramark

Küchenhilfe (m/w/d)

Coburg, OR

Vielfältige Weiterbildungs- und Karrieremöglichkeiten über unser Aramark Culinary College ... steht Dir unser Talent Acquisition Team telefonisch unter +49 69 667792154 zur Verfügung. Über ...

New

Compass Senior Living LLC

On-Call Cook

Eugene, OR

$14 - $18.75/hr

You will help the Dining Services Director orient new team members and schedule. You will greet ... What You'll Bring You will be formally trained in the culinary arts or have equivalent experience ...

Compass Senior Living LLC

On-Call Cook

Eugene, OR

$14 - $18.75/hr

You will help the Dining Services Director orient new team members and schedule. * You will greet ... You will be formally trained in the culinary arts or have equivalent experience as a cook. * You ...

Market of Choice

Cook

Eugene, OR

$19.60/hr

Our kitchens feature professional, state of the art, modern facilities that provide a great opportunity to advance your culinary career! This position starts at $16.10/hour up to $18.60/hour ...

Market of Choice

Cook

Eugene, OR · On-site

$19.60/hr

Our kitchens feature professional, state of the art, modern facilities that provide a great opportunity to advance your culinary career! This position starts at $16.10/hour up to $18.60/hour ...

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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 Jul 16, 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 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
Field Sales Consultant - Salem, Eugene OR

Field Sales Consultant - Salem, Eugene OR

Newport Meat Company

Lebanon, OR • On-site

Full-time

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

JOB SUMMARY

This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company’s products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs.

Territory: Salem, Eugene Oregon

RESPONSIBILITIES

  • Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services.

  • Make in-person visits and presentations to existing and prospective customers.

  • Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization.

  • Participate, review and oversee input of orders for customers via communication with inside sales partners.

  • React timely to customer problems and needs.

  • Review daily out of stocks, shortages, transportations issues and implement solutions quickly.

  • Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities.

  • Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market.

  • Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders.

  • Develop a relationship with accounts payable (A/P) contact at every account.

  • Participate and coordinate communication between them and SSMG account receivable manager/representative.

  • Implement ”Ask Early and Often” to control days sales outstanding (DSOs) and know signs to know when to say “No Ship or Cash on Delivery (COD)”.

  • Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns.

QUALIFICATIONS
Education

  • High School diploma

  • Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies

Experience

  • 2-year prior food service sales background strongly preferred.


Professional Skills

  • Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge.

  • Consultative sales ability.

  • Must be self –motivated and accountable for time management without constant supervisor direction.

  • Exhibit strong customer relations skills and a sense of urgency in meeting customer needs.

  • Basic computer skills and proficiency with MS Outlook.

 
DECISION-MAKING AUTHORITY
Most important decisions made fully independently:

  • Approach to building relationships with customers/stakeholders.

  • Time and customer management.

  • Customer pricing.

  • Self-motivation.

Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required):

  • Sales strategy.

  • Contract pricing and customer pricing.

  • Authorizing credits and returns.


ORGANIZATIONAL REPORTING
Supervisor Title

  • Sales VP, Director, or Manager

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PandoLogic. Keywords: Field Sales Representative, Location: Lebanon, OR - 97355

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