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Director Of Culinary Jobs in Springfield, MO (NOW HIRING)

SeniorAge

Culinary Assistant (25 hrs/week)

Nixa, MO

$16/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 ...

SeniorAge

Culinary Assistant (25 hrs/week)

Republic, MO · On-site

$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 ...

BETHESDA GROUP

Sales Assistant

Springfield, MO · On-site

$20.25 - $21.50/hr

Culinary Support (Bethesda Standard) * Ensure adequate daily coverage for meal service by ... Managerial Breadth/Scope of Job There is no direct supervisory responsibility. However, the Sales ...

BETHESDA GROUP

Sales Assistant

Springfield, MO · On-site

$20.25 - $21.50/hr

Culinary Support (Bethesda Standard) * Ensure adequate daily coverage for meal service by ... Managerial Breadth/Scope of Job There is no direct supervisory responsibility. However, the Sales ...

Bass Pro Shops

High School Culinary Intern

Ozark, MO · On-site

Upon successful completion of the program, participants will receive an internship graduation ... Performs tasks and duties under direct supervision, using well-defined policies and procedures.

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

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 ...

Cedarhurst of Springfield MO

Cook

Springfield, MO · On-site

$18/hr

... culinary excellence, assisting with kitchen organization, and supporting the training and development of new dining team members. By collaborating with the Dining Services Director, kitchen staff ...

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All JobsOf Culinary JobsDirector Of Culinary JobsDirector Of Culinary Jobs in Springfield, MO

Director Of Culinary information

See Springfield, MO salary details

$27.3K

$88.1K

$194.7K

How much do director of culinary jobs pay per year?

As of Aug 26, 2026, the average yearly pay for director of culinary 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 does a director of culinary do?

A Director of Culinary is responsible for overseeing the culinary operations of a restaurant, hotel, or food service organization. This includes menu development, managing kitchen staff, ensuring quality and consistency of food, and maintaining food safety standards. They often collaborate with other departments, control budgets, and help shape the overall dining experience. Their leadership ensures that culinary teams deliver exceptional dishes while meeting business goals.

What are the key skills and qualifications needed to thrive as a director of culinary, and why are they important?

To thrive as a Director of Culinary, you need extensive experience in culinary arts, menu development, and kitchen operations management, often supported by a culinary degree or equivalent professional background. Familiarity with inventory management software, food safety certifications (such as ServSafe), and budgeting systems is typically required. Leadership, creativity, and strong communication skills are crucial for inspiring teams and maintaining high culinary standards. These skills and qualifications are essential to ensure operational efficiency, consistent food quality, and innovative dining experiences that drive business success.

What are some common challenges faced by a director of culinary when leading a large kitchen team?

A Director of Culinary often manages diverse teams with varying skill levels, which can create challenges in maintaining consistent food quality and meeting service standards. Coordinating communication across multiple departments, such as purchasing and front-of-house, is crucial for smooth operations. Additionally, adapting menus to changing trends and dietary restrictions while controlling costs requires strong leadership and creative problem-solving. Overcoming these challenges involves fostering a positive team culture, implementing effective training programs, and staying current with industry best practices.

What is the difference between Director Of Culinary vs Executive Chef?

AspectDirector Of CulinaryExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planning across multiple outlets or locationsManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary management experience, certifications, and leadership skillsTypically requires culinary certifications and extensive kitchen experience
Work EnvironmentCorporate kitchens, hotel chains, restaurant groupsRestaurant kitchens, hotels, resorts
Industry UsageCommonly used in large organizations with multiple culinary outletsCommonly used in individual restaurants or hotel kitchens

The main difference between a Director Of Culinary and an Executive Chef is their scope of responsibility. The Director Of Culinary focuses on strategic oversight and managing multiple culinary operations, while the Executive Chef handles daily kitchen management and food preparation. Both roles require culinary expertise, but the Director Of Culinary typically has a broader, more strategic role within larger organizations.

What is the average salary for a director of culinary in the US?

The average salary for a director of culinary in the US typically ranges from $80,000 to $130,000 annually, depending on experience, location, and the size of the organization. Senior roles with extensive management responsibilities or in high-cost areas may offer higher compensation, often supplemented with bonuses and benefits.

Who can become a director of culinary?

A person can become a director of culinary typically by gaining extensive experience in culinary arts, management, and leadership roles within the food service industry. Relevant skills include menu development, staff management, and budgeting, often supported by culinary certifications or degrees. Strong communication and organizational skills are also essential for overseeing culinary operations at a high level.

What job categories do people searching Director Of Culinary jobs in Springfield, MO look for?

The top searched job categories for Director Of Culinary jobs in Springfield, MO are:

What cities near Springfield, MO are hiring for Director Of Culinary jobs?

Cities near Springfield, MO with the most Director Of Culinary job openings:

Director Of Culinary jobs near you
Infographic showing various Director Of Culinary job openings in Springfield, MO as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $82,609 per year, or $39.7 per hour.

Culinary Assistant (25 hrs/week)

SeniorAge

Nixa, MO

$16/hr

Part-time

PTO

Posted 7 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 (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 .  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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