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Director Culinary Development Jobs in Nevada (NOW HIRING)

Compass Group

DINING SERVICES DIRECTOR

Sparks, NV · On-site

$65K - $76K/yr

Bonus + Benefits Culinary Services Group (CSG) is a top 50, fast-growing food service management ... development, and impact are part of every role. Job Summary Working as a Director of Dining ...

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Director Culinary Development information

See Nevada salary details

$16.3K

$97.5K

$181.3K

How much do director culinary development jobs pay per year?

As of Jul 26, 2026, the average yearly pay for director culinary development in Nevada is $97,460.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,400.00 and $116,600.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Director of Culinary Development, and why are they important?

To thrive as a Director of Culinary Development, you need extensive culinary expertise, menu innovation experience, and a background in food service management, often supported by a culinary degree or equivalent professional certifications. Familiarity with recipe management software, food costing tools, and industry-standard kitchen equipment is essential. Strong leadership, creativity, and excellent communication skills help drive team performance and foster collaboration across departments. These skills are vital for developing successful culinary programs, ensuring operational efficiency, and maintaining a competitive edge in the food industry.

What does a culinary director do?

A culinary director oversees the development and execution of menu concepts, ensuring quality and consistency across food offerings. They manage culinary teams, collaborate with suppliers, and often have expertise in food safety, kitchen operations, and culinary trends to maintain high standards in a food service environment.

What does a Director of Culinary Development do?

A Director of Culinary Development oversees the creation and enhancement of menu items, recipes, and food concepts for a restaurant, hospitality group, or food company. They work closely with chefs, product developers, and marketing teams to ensure that new dishes align with brand standards and customer preferences. Their responsibilities often include trend research, menu innovation, quality control, and managing culinary teams. This role requires a blend of creativity, leadership, and a deep understanding of culinary techniques and market trends.

What jobs pay 500,000 a year in the US?

In the culinary field, executive chef and culinary director roles at high-end restaurants or hotel chains can reach or exceed $500,000 annually, especially with bonuses and profit sharing. These positions require extensive experience, leadership skills, and often involve managing large teams and budgets in a fast-paced environment.

What is the highest paying job in culinary?

The highest paying roles in culinary are often executive chef, culinary director, or food service director, with salaries reaching into six figures. These positions typically require extensive experience, leadership skills, and often advanced certifications or degrees in culinary arts or hospitality management.

What are some common challenges faced by a Director of Culinary Development, and how can they be addressed?

A Director of Culinary Development often encounters challenges such as keeping up with rapidly changing food trends, ensuring consistency across multiple locations, and managing cross-functional collaboration between culinary teams and other departments like marketing and operations. To address these, it's important to stay informed about industry innovations, implement clear training protocols, and foster open communication with stakeholders. Building a strong team culture and establishing regular feedback mechanisms also help in overcoming obstacles and driving continuous improvement.

Is CDP higher than sous chef?

A CDP (Certified Dietary Manager or Chef de Partie) is generally a specialized culinary role, often focused on a specific station or section in a kitchen, while a sous chef is a senior leadership position responsible for managing kitchen operations and supporting the executive chef. Typically, a sous chef holds a higher position in the kitchen hierarchy than a CDP, with more managerial responsibilities and experience requirements. However, titles and responsibilities can vary by organization.
What are popular job titles related to Director Culinary Development jobs in Nevada? For Director Culinary Development jobs in Nevada, the most frequently searched job titles are:
What job categories do people searching Director Culinary Development jobs in Nevada look for? The top searched job categories for Director Culinary Development jobs in Nevada are:
Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in Nevada as of July 2026, with employment types broken down into 81% Full Time, 18% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $97,460 per year, or $46.9 per hour.
CULINARY EVENTS SUPERVISOR

CULINARY EVENTS SUPERVISOR

Opportunity Village

Las Vegas, NV

Full-time

Posted 11 days ago

Job description

SUMMARY

Under the direction of the Culinary Events Manager, the Culinary Events Supervisor will perform a variety of skilled kitchen, cafeteria, catering, and Food Service Training Center-related duties as assigned, in compliance with the policies and procedures of the State of Nevada Health Department and Opportunity Village.

Embrace Opportunity Village's core values by cultivating positive and meaningful CONNECTIONS with participants and team members, demonstrating ENTHUSIASM, high standards of PRODUCTIVITY, authentic STEWARDSHIP, and consistent participation in individual and team DEVELOPMENT.

There are evening hours and weekend responsibilities with this position that may require extended hours. This is a full-time position to support the Magical Forest, Banquets, and the Food Service Training Center.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Utilize appropriate methods for working with individuals with intellectual and physical disabilities.
  2. Report suspected Abuse, Neglect, Exploitation, Isolation, and Abandonment (ANEIA) immediately as mandated by state law.
  3. Some travel to various locations in the Las Vegas area:
  4. Between worksite locations
  5. Within the community
  6. Must be able to meet all requirements of OV vehicle policies and travel.
  7. Provide food service during Opportunity Village events such as food prep, food service and delivery, set up and cleanup of food service areas, dishwashing, etc.
  8. Restock, replenish, and update inventories as appropriate for short order area and fry stations.
  9. Follow recipe guidelines and specifications.
  10. Perform pre-operation checks to ensure all machinery is running correctly.
  11. Follow all policies and procedures according to Health Codes.
  12. Ensure sanitation and cleanliness meet Health Department standards.
  13. Provide customer service to patrons of HallOVeen, Magical Forest, Banquets, and the Food Service Training Center
  14. Responsible for following all Lock Out and Tag Out procedures for machines when necessary.
  15. Report any safety and security issues to the Culinary Events Manager or OV Events team member, such as the Manager-on-duty (MOD) or OV Security.
  16. Report any needed maintenance or items in need of repair to the Culinary Events Manager.
  17. Set up and breakdown of tables and chairs may be required.
  18. Oversee and maintain established production standards during leadership absences.
  19. Must be able to work flexible hours, along with weekends and holidays for special events or production needs.
  20. Perform other duties as assigned.

When supporting the Food Service Training Center:

  1. Support participants' goals and training opportunities outlined in participants' Person-Centered Plans (PCPs) within the Food Service Training Center.
  2. Provide recommendations and expertise to the direct care team members regarding any necessary ID or plan-related documentation.

SUPERVISORY RESPONSIBILITIES

  • Assist in the scheduling, training, and oversight of seasonal food workers and nightly volunteers assigned to concession areas of HallOVeen, Magical Forest, Banquets, and the Food Service Training Center.

SKILLS REQUIRED

  • Ability to communicate effectively with individuals, team members, and supervisors (verbal and written).
  • Must possess social discernment to assess and understand others' reactions and behaviors.
  • Ability to define problems and draw valid conclusions.
  • Have a positive and enthusiastic outlook.
  • Self-directed, with strong ability to work independently, and to set and adhere to deadlines.
  • Ability to set priorities and follow through to completion of tasks, work well under pressure, and maintain a high level of confidentiality.
  • Ability to conduct tasks and successfully perform under critical deadlines.
  • Ability to resolve multiple complex issues simultaneously while remaining calm in stressful situations.
  • Ability to accept and apply performance-based feedback.
  • Must encompass professional demeanor.
  • Ability to interpret instructions, gain knowledge, and take initiative.
  • Demonstrated ability to remain calm, assess emergencies, and take appropriate action.
  • Must encompass professional demeanor.
  • Must have a working knowledge of the Southern Nevada Health District policies and procedures.

EDUCATION AND EXPERIENCE

  • Required: High School Diploma or equivalent.
  • Required: 1 year of experience working in the Food Service industry.
  • Required: 1 year of experience supervising others.
  • Required: Valid Driver's License and a clean three-year driving history
  • Required: ServSafe certification or the ability to complete certification within 3 months of hiring
  • Required: Current CPI certification within 30 days of employment
  • Required: Current CPR and First Aid Certification within 30 days of employment
  • Preferred: Experience working with individuals with disabilities.
PHYSICAL ABILITIES & WORK ENVIRONMENT

The physical demands described below are representative of those that must be met by a team member to successfully perform essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential duties and functions of the position. The list below of minimum essential functions is illustrative of the minimums only and is not a comprehensive listing of all functions and tasks performed.

  • Work requires long periods of standing, bending, climbing, and lifting overhead.
  • Ability to stand for extended periods, up to 90% of the workday.
  • Must be able to lift approximately 50 pounds.
  • Ability to work in a typical kitchen environment around power equipment, very hot conditions, slippery floors, and dusty areas.
  • Wear protective clothing, including a uniform with gloves, and slip-resistant shoes.
  • Ability to remain composed and maintain professionalism in challenging or fast-paced situations.
  • Ability to conduct tasks and successfully perform under critical deadlines.
  • Manual dexterity to operate kitchen utensils. 
  • Ability to sit at a computer for some periods of time.
  • Manual dexterity to operate office equipment and examine documents, records, and files.

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