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Culinary Director Jobs in Reno, NV (NOW HIRING)

Ceasars Entertainment

Tournant-Ramsay Kitchen

Reno, NV

$15.75 - $19.75/hr

Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.

Ceasars Entertainment

Tournant-Cafe Central

Reno, NV

$15.75 - $19.75/hr

Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.

Ceasars Entertainment

Tournant -El Jefe

Reno, NV

$15.75 - $19.75/hr

Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.

Caesars Entertainment

Tournant-Ramsay Kitchen

Reno, NV · On-site

$15.75 - $19.75/hr

Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.

Ceasars Entertainment

Tournant EDR

Reno, NV · On-site

$15.75 - $19.75/hr

Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence.

Crystal Bay Casino

Sous Chef

Crystal Bay, NV · On-site

$23 - $25/hr

The ideal candidate is a hands-on culinary professional who leads by example, takes pride in ... as directed by the Executive Chef. * Follow all company policies, health regulations, and casino ...

CoralTree Hospitality

Executive Chef

Olympic Valley, CA · On-site

$110K - $130K/yr

Everline Resort & Spa -- Olympic Valley, California Lead the culinary experience at one of Lake Tahoe's premier mountain resorts. Everline Resort & Spa is seeking an accomplished and inspiring ...

Marriott

Senior Sous Chef

Truckee, CA · On-site

... direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage ...

Everline Resort & Spa

Executive Chef

Olympic Valley, CA

$79K - $109K/yr

Oversee multiple culinary outlets, banquet operations, special events, and resort dining experiences. * Create innovative, seasonal menus that reflect current culinary trends and the Lake Tahoe ...

Marriott International

Senior Sous Chef

Truckee, CA · On-site

$74K - $97K/yr

... direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and ...

Everline Resort & Spa

Executive Chef

CA · On-site

$110K - $130K/yr

Overview Everline Resort & Spa - Olympic Valley, California Lead the culinary experience at one of Lake Tahoe's premier mountain resorts. Everline Resort & Spa is seeking an accomplished and ...

WELLQUEST LIVING LLC

Cook - AM

Minden, NV · On-site

$20.50 - $22/hr

In the absence of Culinary Services Director, ensures all staff arrive and/or depart at scheduled times as posted. * Responsible for all cleaning items assigned to this position, as posted on daily ...

WellQuest Corporate

Cook - AM

Minden, NV · On-site

$20.50 - $22/hr

In the absence of Culinary Services Director, ensures all staff arrive and/or depart at scheduled times as posted. * Responsible for all cleaning items assigned to this position, as posted on daily ...

Great Basin institute

Camp Chef

Reno, NV · On-site

$25/hr

This role requires a proactive individual with excellent culinary skills, strong organizational ... Collaborate closely with the Camp Director to plan menus and purchase food within a strict budget ...

GREAT BASIN INSTITUTE

Camp Chef

Reno, NV · On-site

$25/hr

This role requires a proactive individual with excellent culinary skills, strong organizational ... Collaborate closely with the Camp Director to plan menus and purchase food within a strict budget ...

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Reno, NV

Culinary Director information

See Reno, NV salary details

$29.9K

$96.6K

$213.4K

How much do culinary director jobs pay per year?

As of Aug 19, 2026, the average yearly pay for culinary director in Reno, NV is $96,597.00, according to ZipRecruiter salary data. Most workers in this role earn between $59,800.00 and $122,600.00 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 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.

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 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 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.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the organization. They often oversee kitchen operations, menu development, and staff management, requiring strong leadership and culinary skills.

Is a culinary director higher than an executive chef?

A culinary director typically holds a higher leadership position than an executive chef, overseeing multiple kitchens or restaurant groups and focusing on overall culinary strategy, branding, and menu development. An executive chef usually manages daily kitchen operations within a single establishment. The hierarchy can vary by organization, but generally, the culinary director has broader responsibilities and authority.
More about Culinary Director jobs

What are the most commonly searched types of Culinary jobs in Reno, NV?

The most popular types of Culinary jobs in Reno, NV are:

What are popular job titles related to Culinary Director jobs in Reno, NV?

For Culinary Director jobs in Reno, NV, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Reno, NV look for?

The top searched job categories for Culinary Director jobs in Reno, NV are:

What cities near Reno, NV are hiring for Culinary Director jobs?

Cities near Reno, NV with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Reno, NV as of August 2026, with employment types broken down into 68% Full Time, and 32% Part Time. Highlights an 100% In-person job distribution, with an average salary of $96,597 per year, or $46.4 per hour.

Tournant-Ramsay Kitchen

Ceasars Entertainment

Reno, NV

$15.75 - $19.75/hr

Full-time

Re-posted 19 days ago

Caesars Entertainment rating

6.4

Company rating: 6.4 out of 10

Based on 255 frontline employees who took The Breakroom Quiz

107th of 164 rated casinos

Job description

Tournant is the highest-level hourly culinary position and serves as the lead operational presence on the kitchen floor. Working directly under Sous, Tournant ensures consistent execution, quality, sanitation, and training standards across all kitchen stations and outlets. Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence. 

  • Maintain clear communication between kitchen leadership and hourly staff
  • Model professionalism, teamwork, and Caesars values
  • Support a positive, inclusive, and respectful kitchen culture
  • Ability to work at any station in any restaurant - has a thorough knowledge of all line positions
  • Must be able to follow plate presentation specifications and recipe specifications
  • Reinforce culinary techniques, knife skills, station organization, and speed
  • Validate skill competency across stations and kitchens
  • Must have a thorough knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals, in all applicable culinary methods
  • Must be able to sort, write and count in English
  • High School diploma or equivalent required
  • Culinary degree and/or equivalent professional experience preferred
  • Minimum 3 years of progressive culinary experience across multiple stations

ADDITIONAL REQUIREMENTS

  • Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
  • Utilize proper hand washing techniques
  • Must be able to push/pull and lift/carry 50 pounds unassisted
  • Must be able to work overhead
  • Must be able to tolerate repetitious hand/arm/wrist movements
  • Must be able to stand and walk for most of the shift
  • Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each
  • Must be able to tolerate hot and cold temperature fluctuations

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS:  Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech - both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which will include days off, nights, weekends, holidays, and overtime as needed.

  • Lead kitchen execution during service under the direction of the Sous
  • Serve as the primary hourly point of contact for kitchen operations
  • Direct Line Cooks during service to ensure smooth execution
  • Step into any station or kitchen as needed to maintain service flow and quality
  • Cook at busy change overs/callouts/vacations/breaks/volume surges as needed
  • Maintain temperature log - cook to and hold time; includes hot and cold items

  • Enforce recipe adherence, portion control, plating standards, and food quality

  • Must have superior knife skills
  • Maintains Highest Food Quality

  • Monitor product handling, storage, rotation, and waste control

  • Ensure all food safety, sanitation, and temperature standards are consistently met

  • Performs other job-related duties as assigned 

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