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Director Culinary Operations Jobs in Missouri (NOW HIRING)

Sodexo

Culinary Supervisor

Columbia, MO · On-site

$25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Hyatt

Banquet Culinary Supervisor

Kansas City, MO

Key ResponsibilitiesBanquet Culinary Operations & Event Execution Lead assigned banquet and ... Maintain clear shift communication through notes, pass-downs, updates, and direct communication ...

Sodexo

Culinary Supervisor

Columbia, MO · On-site

$25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Sodexo Live!

Culinary Supervisor

Columbia, MO

$25/hr

The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure ...

Hhs

Culinary Director

Saint Louis, MO · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... ServSafe Food Service Manager Certification * 5+ years of food operations experience, including 3+ ...

HHS LLC

Culinary Director

Saint Louis, MO · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... ServSafe Food Service Manager Certification * 5+ years of food operations experience, including 3+ ...

River Market Hotel

Sous Chef OEM/HM

Kansas City, MO · On-site

$48K - $65K/yr

The Sous Chef is responsible for ensuring that all culinary operations are carried out ... Organize and direct worker training programs, resolve personnel problems, hire new staff, and ...

Culinary Services Group

CHEF MANAGER

Bridgeton, MO · On-site

$70K - $73K/yr

In this role, you will support the Food Service Director in managing day-to-day foodservice ... Your experience in culinary operations, staff training, and resource management will be essential ...

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Missouri

Director Culinary Operations information

See Missouri salary details

$31.9K

$101K

$168.4K

How much do director culinary operations jobs pay per year?

As of Aug 22, 2026, the average yearly pay for director culinary operations in Missouri is $101,005.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,800.00 and $127,100.00 per year, depending on experience, location, and employer.

What is a director culinary operations?

A Director of Culinary Operations oversees the strategic and operational aspects of a food service or hospitality organization. They are responsible for menu development, kitchen efficiency, cost control, quality assurance, and staff management. This role ensures that culinary standards align with brand goals, customer expectations, and industry regulations. Additionally, they collaborate with executive leadership to drive innovation, optimize processes, and enhance profitability.

What are the typical daily responsibilities of a director culinary operations?

A Director Culinary Operations typically oversees multiple kitchen teams, manages food and labor costs, ensures compliance with safety regulations, and develops menus that align with company goals and customer preferences. They often collaborate with executive chefs, vendors, and management to streamline processes and maintain quality standards. Daily tasks also include monitoring inventory, training staff, and troubleshooting operational challenges. Balancing administrative duties with hands-on kitchen oversight is essential for achieving both culinary excellence and operational efficiency.

What are the key skills and qualifications needed to thrive in the director culinary operations position, and why are they important?

To thrive as a Director Culinary Operations, you need extensive experience in food service management, menu development, budgeting, and team leadership, typically supported by a culinary degree and progressive supervisory roles. Familiarity with inventory management systems, food safety certifications (like ServSafe), and proficiency in kitchen equipment and scheduling software are crucial. Exceptional organizational, communication, and problem-solving skills help you lead diverse teams and deliver high-quality guest experiences. These abilities ensure the efficient operation of culinary departments, maintain compliance with industry standards, and drive business success.

How much does a Director Culinary Operations make in the US?

A Director of Culinary Operations in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. This role often requires strong leadership skills, culinary expertise, and experience managing large teams and budgets.

What does a director of culinary operations do?

A director of culinary operations oversees the planning, development, and management of food service activities within an organization. They ensure quality standards, manage kitchen staff, develop menus, control budgets, and implement safety and sanitation protocols to deliver consistent dining experiences.

What are popular job titles related to Director Culinary Operations jobs in Missouri?

For Director Culinary Operations jobs in Missouri, the most frequently searched job titles are:

What job categories do people searching Director Culinary Operations jobs in Missouri look for?

The top searched job categories for Director Culinary Operations jobs in Missouri are:

What cities in Missouri are hiring for Director Culinary Operations jobs?

Cities in Missouri with the most Director Culinary Operations job openings:

Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in Missouri as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 13% Part Time, 1% Temporary, 3% Contract, and 1% Nights. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $101,005 per year, or $48.6 per hour.

Executive Chef, Events Culinary Operations

O+O Hospitality Group

Saint Louis, MO • On-site

$66K - $92K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 28 days ago

Job description

Executive Chef, Events Culinary Operations
The Hall at Olive + Oak
The Executive Chef, Events Culinary Operations is a senior culinary leadership role responsible for the direction, management, and long-term success of the Events culinary program. This position provides leadership and accountability for team performance, menu development, operational systems, and financial stewardship across O+O Events, private dining operations, and marquee event execution.
The Executive Chef empowers and develops a strong culinary team capable of independently executing smaller events and private dining service while maintaining O+O Hospitality’s standards of excellence, hospitality, creativity, and consistency.
Reporting to Bonnie Moore, this position maintains primary culinary ownership of Events dining rooms, large-scale events, and private dining menus, while collaborating openly within the broader O+O culinary leadership team.
Core Responsibilities amp; Leadership Scope
Lead, Develop, and Grow the Culinary Team
  • Provide direct leadership, coaching, accountability, and development for a culinary team that may include Sous Chefs, cooks, and prep staff.
  • Build a culture of professionalism, communication, mentorship, urgency, and hospitality-driven teamwork.
  • Develop future culinary leaders through delegation, coaching, training, and performance management.
  • Create clear expectations around standards, execution, sanitation, teamwork, and guest experience.
  • Ensure the culinary team is equipped to successfully execute day-to-day events and private dining operations with increasing independence and confidence.
  • Participate in hiring, onboarding, scheduling oversight, performance conversations, and team development planning.
Own Culinary Direction amp; Menu Development
  • Maintain primary ownership of menus for Events dining rooms, private dining programs, weddings, galas, and large-scale catered experiences.
  • Design menus that balance creativity, operational practicality, guest experience, seasonality, and financial performance.
  • Collaborate with leadership and accept constructive feedback and menu direction when appropriate.
  • Encourage thoughtful cross-property culinary collaboration and shared innovation across O+O Hospitality concepts when beneficial.
  • Continuously refine offerings, systems, and culinary standards to strengthen the Events program.
Drive Financial Accountability amp; Operational Stewardship
  • Maintain full ownership and accountability for food cost performance, purchasing practices, inventory systems, ordering accuracy, and waste management.
  • Develop and maintain efficient systems around prep, pars, ordering, storage, and production planning.
  • Monitor and manage vendor relationships, product quality, and purchasing decisions with a strong understanding of financial impact.
  • Partner with leadership to understand labor performance, staffing needs, profitability drivers, and operational opportunities.
  • Use reporting, forecasting, and operational insight to support financially healthy culinary operations.
Maintain Operational Excellence
  • Uphold exceptional standards of food quality, presentation, sanitation, organization, and execution across all Events culinary operations.
  • Build systems and accountability structures that support consistency across varied event styles, service formats, and event sizes.
  • Oversee execution standards for private dining and event service while allowing appropriate ownership and autonomy within the culinary team.
  • Troubleshoot operational challenges proactively and communicate effectively across departments.
Provide Visible Leadership for Major Events
  • Maintain required attendance and active culinary leadership presence at weddings, galas, marquee events, and other large-scale experiences.
  • Serve as a visible leadership partner during major executions, supporting team performance, enforcing standards, assisting with plating and service execution, and helping teams navigate high-volume or high-complexity environments.
  • Remain a hands-on culinary leader when needed, while ensuring the role’s primary focus remains leadership, oversight, and strategic direction rather than daily production ownership.
Additional Responsibilities
  • Operate with and uphold O+O Hospitality’s Core Values in all aspects of leadership and operations.
  • Maintain the highest standards of food safety, sanitation, and workplace safety.
  • Collaborate effectively with Events leadership and cross-functional partners to support exceptional guest experiences.
  • Other duties as assigned.
As a valued member of our team, the chosen candidate’s compensation will include the following benefits:
  • A competitive annual salary commensurate with experience
  • Eligibility for quarterly bonus program within first year of service
  • Annual performance and compensation review
  • Option to participate in health, dental, vision, and life insurance plans. 50% of employee-only premiums will be covered. Coverage will be effective on the 1st of the month following hire date
  • Two weeks of paid time off after 90 days in full-time role, subsequently renewing with 3 weeks PTO on anniversary of role acceptance.
  • 4 weeks paid parental leave after one year of service
  • Discounts at all locations within the O+O Hospitality Group
  • Eligibility to enroll in 401(k) and/or ROTH plans after one year of service
  • Discounts at all locations within the O+O Hospitality Group
  • Positive amp; Professional Work Environment
  • Community Events amp; Volunteer Opportunities
Must be able to maneuver to all food and beverage areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Must be able to work nights and weekends.
This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the operation
We are an equal opportunity employer and value diversity and inclusion at our company. We do not discriminate on the basis of race, religion, color, national origin, sex, sexual orientation, gender identity, age, marital status, veteran status, or disability status.

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