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Director Culinary Operations Jobs in Nevada (NOW HIRING)

Sodexo

Regional Culinary Director

Las Vegas, NV · On-site

$115K - $180K/yr

As Director of Culinary, Offer Implementation with Sodexo Live!, your passion for culinary ... About the job Bring your creativity, strategic thinking, and operational expertise to a role ...

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Director Culinary Operations information

See Nevada salary details

$34.6K

$109.7K

$182.8K

How much do director culinary operations jobs pay per year?

As of Aug 14, 2026, the average yearly pay for director culinary operations in Nevada is $109,651.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,900.00 and $138,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in the director culinary operations position, and why are they important?

To thrive as a Director Culinary Operations, you need extensive experience in food service management, menu development, budgeting, and team leadership, typically supported by a culinary degree and progressive supervisory roles. Familiarity with inventory management systems, food safety certifications (like ServSafe), and proficiency in kitchen equipment and scheduling software are crucial. Exceptional organizational, communication, and problem-solving skills help you lead diverse teams and deliver high-quality guest experiences. These abilities ensure the efficient operation of culinary departments, maintain compliance with industry standards, and drive business success.

What are the typical daily responsibilities of a director culinary operations?

A Director Culinary Operations typically oversees multiple kitchen teams, manages food and labor costs, ensures compliance with safety regulations, and develops menus that align with company goals and customer preferences. They often collaborate with executive chefs, vendors, and management to streamline processes and maintain quality standards. Daily tasks also include monitoring inventory, training staff, and troubleshooting operational challenges. Balancing administrative duties with hands-on kitchen oversight is essential for achieving both culinary excellence and operational efficiency.

What is a director culinary operations?

A Director of Culinary Operations oversees the strategic and operational aspects of a food service or hospitality organization. They are responsible for menu development, kitchen efficiency, cost control, quality assurance, and staff management. This role ensures that culinary standards align with brand goals, customer expectations, and industry regulations. Additionally, they collaborate with executive leadership to drive innovation, optimize processes, and enhance profitability.

What are popular job titles related to Director Culinary Operations jobs in Nevada?

For Director Culinary Operations jobs in Nevada, the most frequently searched job titles are:

What job categories do people searching Director Culinary Operations jobs in Nevada look for?

The top searched job categories for Director Culinary Operations jobs in Nevada are:

What cities in Nevada are hiring for Director Culinary Operations jobs?

Cities in Nevada with the most Director Culinary Operations job openings:

Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in Nevada as of August 2026, with employment types broken down into 88% Full Time, 9% Part Time, 1% Temporary, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $109,651 per year, or $52.7 per hour.

DoD Skillbridge Military Intern (Culinary Operations)

TPC Network

Las Vegas, NV

$14.50 - $19/hr

Full-time

Re-posted 25 days ago

Job description

TPC Las Vegas is a par-71, 7,104-yard golf course open to the public located in Las Vegas, NV. This is a premier PGA TOUR property in Las Vegas, making it a destination for celebrities and PGA TOUR players alike. The golf course has been heralded by Golf Digest as one of the "Best Places to Play". The Bobby Weed and Raymond Floyd design is a golf course that will test your skills while dazzling you with views of the surrounding mountains, canyons, and the famed Las Vegas skyline.

Tee up your career as a part of our team with the TPC Network!

PGA TOUR is seeking a DoD Skillbridge Military Intern (Culinary Operations) at TPC Las Vegas to assist with back of house positions. Position will range based off experience but will directly work with executive chefs and/or Chef Directors.

QUALIFICATIONS

  • High school diploma or equivalent education
  • Basicknowledge of food preparation, kitchen maintenance operations and safe food handling proceduresas would normally be acquired throughat least6 monthsof similar experience orculinary trades training
  • MUST be a transitioning service member

RESPONSIBILITIES/DUTIES

  • Maintain high standards of quality of food production to ensure member/guest satisfaction

  • Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all times

  • Keep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shift

  • Maintain organization of storage areas by storing provisions in appropriate locations on receipt in accordance with accepted sanitation standards and club practices

  • Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:

  • Breading, freezing, thawing, proofing, baking

  • Preparing meats, seafood, poultry and vegetables for roasting and grilling

  • Prepare stocks and basic soups according to standard recipes

  • Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishers.

  • Perform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processors

  • Setup, operate, breakdown and clean slicers, mixers, and food processors

  • Prepare banquet platters, trays and plated foods according to banquet event orders

  • Prepare banquet entrees, vegetables, and starches for cooking

  • Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget

  • Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation

  • Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc

  • Assume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner

  • Ensure that service procedures are adhered to as outlined in the TPC Brand Standards

  • Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded

  • Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

  • Travel is not expected for this position

Work Schedule Expectations

  • This position requires shifts as necessary based on business levels

Supervisory Responsibility

  • This position has no direct supervisory responsibilities

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