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Food Service Director Salary
in Missouri, United States

How much does a Food Service Director make in Missouri, United States?
Get insights on the salary, benefits, education and job description.

$106,713 (USD)/yr

Average Base Salary

$51 (USD)/hr

Average Hourly Rate

$7,107 (USD)/yr

Average Bonus
The average food service director salary in Missouri, United States is $106,713 or an equivalent hourly rate of $51. This is 3% lower (-$3,719) than the average food service director salary in the United States. In addition, they earn an average bonus of $7,107. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Missouri, United States.
Salary by Experience

$74,365 (USD)

Entry Level Salary

$132,662 (USD)

Senior Level Salary

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Job Description
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Food Services Director-Assisted Living
account_balance Benton House of Blue Springs
location_on Blue Springs
Benton House, an assisted living and memory care community, is looking for a dynamic person to join its team as Food Service Director. Qualified applicants should have experience cooking for seniors ...
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Benton House of Blue Springs, an assisted living and memory care community in Blue Springs, Missouri, is looking for a dynamic person to join its team as Food Service Director. Qualified applicants ...
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account_balance DynCorp International
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Create a direct impact on customer relationships by providing an excellence in Food Service operations. Principal Accountabilities (Typical duties include the following, although specific duties vary ...
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account_balance Bethesda Senior Living Communities
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At least five years' experience in institutional food service preferably in a senior living ... Director, or apply in person M-F, 8:30 -4: The Gardens at Barry Road 8300 NW Barry Road Kansas City ...
Food Service Manager #9400
account_balance Circuit Court Of Jackson County, Missouri
location_on Kansas City
Food Services Manager Position No.: 9400 Department: Support Services - Food Services Work Location ... Manage staff in the operation of institutional kitchens; lead, direct, guide and train staff
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