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Culinary Training Manager Jobs in Nevada (NOW HIRING)

Sodexo

Regional Culinary Director

Las Vegas, NV · On-site +1

$115K - $180K/yr

Accountable for managing people, setting direction and deploying resources; typically is ... Develop training programs, ensure compliance with industry standards, and promote operational ...

Dulivia Ristorante Italiano

Be Seen First

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

... and manage inventory to optimize profitability without compromising on quality or guest satisfaction. * Staff Training: Organize and lead culinary training sessions for staff at all locations to ...

Sodexo

Senior Manager, Culinary Development

Las Vegas, NV · On-site +1

$100K - $155K/yr

This Culinary Manager will travel 75-100% to oversee our culinary operations across multiple ... About the job Bring your culinary expertise to a role where innovation, training, and operational ...

Mott 32 Vegas Management

Dim Sum Chef

Las Vegas, NV · On-site

$13.50 - $17.25/hr

Steamer & Equipment Management: Operate and monitor steamers, woks, and baking equipment with ... Culinary training with a focus on Chinese cuisine, or equivalent apprenticeship under a recognised ...

Mott 32 Vegas Management

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

... management of kitchen operations, maintaining culinary standards, and developing the kitchen ... Training & Mentoring: Deliver on-the-job training to junior kitchen staff, coaching individuals on ...

Wynn Resorts

Chef de Partie - Pastry

Las Vegas, NV

$18.25 - $23/hr

Maintain accurate inventories while informing management of restocking needs to prevent product ... Culinary training or degree is preferred, but not required. * Candidates must be a minimum of 18 ...

Switchback Grille Prime Steak & Seafood

Be Seen First

Executive Chef

Las Vegas, NV · On-site

$68K - $94K/yr

... and manage inventory to optimize profitability without compromising on quality or guest satisfaction. * Staff Training: Organize and lead culinary training sessions for staff at all locations to ...

King's Seafood Company

Cook Oyster Bar

Henderson, NV

$15 - $17/hr

Any previous culinary training. * High school graduate, some college * Current CA Food Handlers Card * Ability to satisfactorily communicate verbal and written English with Guests, management and co ...

Wynn Resorts

Chef de Partie - Pastry

Las Vegas, NV · On-site

$18.25 - $23/hr

Maintain accurate inventories while informing management of restocking needs to prevent product ... Culinary training or degree is preferred, but not required. * Candidates must be a minimum of 18 ...

Wynn Resorts

Chef de Partie

Las Vegas, NV · On-site

$18.25 - $23/hr

Maintain accurate inventories while informing management of restocking needs to prevent product ... Culinary training or degree is preferred, but not required. * Candidates must be a minimum of 18 ...

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Culinary Training Manager information

What is a culinary training manager?

A Culinary Training Manager is a professional responsible for developing, implementing, and overseeing training programs for kitchen staff and culinary teams within restaurants, hotels, or food service organizations. Their main goal is to ensure that employees are skilled in food preparation, safety protocols, and company standards. They often design training materials, conduct workshops, and assess team performance to maintain high culinary standards. Culinary Training Managers also stay updated on industry trends and may help with menu development or quality control. This role requires strong leadership, culinary expertise, and excellent communication skills.

How does a culinary training manager collaborate with chefs and kitchen staff to implement new training programs?

Culinary Training Managers work closely with chefs and kitchen staff to assess training needs, develop tailored curricula, and facilitate hands-on learning sessions. They often observe kitchen operations, gather feedback from team members, and adjust training programs to address skill gaps or introduce new culinary techniques. Regular collaboration ensures that training is practical, aligns with the restaurant’s goals, and fosters a culture of continuous learning and professional development within the kitchen.

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

To thrive as a Culinary Training Manager, you need comprehensive culinary expertise, experience in food safety standards, and a background in training or education, often supported by a culinary degree or relevant certifications. Familiarity with learning management systems (LMS), recipe development software, and certifications like ServSafe are typically required. Strong leadership, communication, and organizational skills help you effectively train diverse teams and foster a positive learning environment. These skills and qualifications are crucial for ensuring consistent food quality, compliance with safety regulations, and the professional growth of culinary staff.

What is the difference between Culinary Training Manager vs Culinary Instructor?

AspectCulinary Training ManagerCulinary Instructor
CredentialsRelevant culinary certifications, management experienceCooking certifications, teaching credentials
Work EnvironmentCorporate kitchens, culinary schools, hospitality companiesClassrooms, culinary schools, training centers
Employer & Industry UsageHotels, restaurants, culinary academiesVocational schools, culinary colleges, training programs
Search & Comparison IntentRoles involving training program management and curriculum developmentRoles focused on teaching culinary skills directly to students

The Culinary Training Manager oversees the development and implementation of culinary training programs within organizations, focusing on management and curriculum design. In contrast, a Culinary Instructor primarily teaches culinary skills directly to students in classroom or hands-on settings. Both roles require culinary expertise, but their focus and work environments differ significantly.

What are popular job titles related to Culinary Training Manager jobs in Nevada?

For Culinary Training Manager jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Culinary Training Manager jobs in Nevada look for?

The top searched job categories for Culinary Training Manager jobs in Nevada are:

Culinary Training Manager jobs near you
Infographic showing various Culinary Training Manager job openings in Nevada as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 91% Physical, 1% Hybrid, and 8% Remote job distribution.

Cook Apprentice

Southern Nevada Joint Management Culinary & Bartenders Training

North Las Vegas, NV • On-site

$15/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 6 days ago

Job description

General Description:

The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit Culinary and Hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing youth, adults, and displaced workers with employability and vocational skills.

The Professional Cook Apprentice is a work-as-you-learn program, supplemented with in-class learning. The Apprentice will work with the current operations and operational mentors to develop their skills in the culinary field. The Apprentice will work up to 2000 hours in various operations, including catering and banquets, institutional settings, and multiple restaurants. The Apprentice will receive 157 hours of in-class training in various topics. The apprentices will be rated on their technical and behavioral competencies.

The Professional Cook Apprentice will be responsible for the day-to-day workload of the operation they are scheduled in. They will be expected to follow all company policies, be in attendance on scheduled days, attend all in-class training, and follow all SNHD policies.

Goals for the Professional Cook Apprentice Program:

The program goals are to:

  • Deliver students with an equal opportunity to acquire professional culinary training and certification through a world-class hospitality training program.
  • Provide the necessary skills to students to become top-rated culinarians and create opportunities for applied learning in various restaurants, catering, and banquets, and institutional settings.
  • Prepare students to work as a responsible, positive, and dedicated employee while demonstrating the necessary knowledge and skills to be successful in the workplace.

Responsibilities of the Professional Cook Apprentice:

  • Prepare and produce food items for the current operational needs.
  • Maintain all SNHD regulations and CALV requirements.
  • Maintain open communication with staff and chefs/journey workers.
  • Provide excellent customer service.
  • Adhere to all company values, principles, and procedures.
  • Demonstrate proficiency in core competencies.
  • Engage in all in-class learning sessions.
  • Build relationships with mentors and staff.
  • Manage workload daily.
  • Seek assistance when needed from other staff and mentors.

Course Topics:

  • Leadership 1 & 2
  • Stewarding and Sanitation
  • Cost Management
  • Nutrition and Special Diets
  • Front of House Operation
  • Introduction to Wine
  • Building Flavors
  • Dairy Products
  • Principles of Cooking
  • Stocks and Sauces
  • Soups
  • Butchery
  • Veal, Beef, Pork, and Lamb
  • Fish & Shellfish
  • Advanced Vegetable Cooking and Grains
  • Pasta
  • Salads and Salad Dressings
  • Hors d’oeuvres
  • Principle of Baking

Minimum Qualifications:

  • Must be at least 18 years of age. (required)
  • Minimum of High School Diploma or GED equivalent (required)
  • Completion of a structured pre-apprenticeship training program or two years’ experience in related field of work. (required)
  • Reliable transportation (required)
  • Equivalent combination of formal education and appropriate related experience may be considered.

Essential Functions:

  • Must demonstrate the company’s core values: PRIDE (People; Respect; Integrity; Diversity; Education)
  • Must exemplify the company’s customer service initiative: LEAD WITH PRIDE

Licensing and Certification:

  • Current SNHD Food Handler Safety Training Card (required)
  • ServSafe Food Handler Certification (preferred)

Why You’ll Love Working Here:

We’re committed to supporting our employees both at work and beyond. Full-time team members enjoy generous PTO and holiday pay, company-paid medical, dental, and vision coverage, and a fully funded pension plan to help you plan confidently for the future. On-call employees may also qualify for select benefits based on employment status and hours worked.

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