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Director Culinary Operations Jobs in Nevada (NOW HIRING)

Henderson Sport and Social

Sous Chef-H

Henderson, NV · On-site

$49K - $66K/yr

... Director. * Complete additional operational duties as assigned. Qualifications Minimum Qualifications * Must be at least 21 years of age. * Previous culinary leadership experience. * Strong knowledge ...

WAKUDA

Sushi Cook

Las Vegas, NV · On-site

$27/hr

... operational excellence while contributing to an elevated guest experience rooted in precision and ... Support prep and service needs across additional kitchen stations as directed by culinary ...

50 Eggs

Sushi Cook

Las Vegas, NV · On-site

$27/hr

... operational excellence while contributing to an elevated guest experience rooted in precision and ... Support prep and service needs across additional kitchen stations as directed by culinary ...

Ceasars 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 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.

Caesars 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.

Caesars Entertainment

Tournant-Cafe Central

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.

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Nevada

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 Sep 5, 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 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 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 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.

How much does a Director Culinary Operations make in the US?

A Director of Culinary Operations in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. This role often requires strong leadership skills, culinary expertise, and experience managing large teams and budgets.

What does a director of culinary operations do?

A director of culinary operations oversees the planning, development, and management of food service activities within an organization. They ensure quality standards, manage kitchen staff, develop menus, control budgets, and implement safety and sanitation protocols to deliver consistent dining experiences.

What are the most commonly searched types of Culinary Operations jobs in Nevada?

The most popular types of Culinary Operations jobs in Nevada are:

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.

Restaurant Operations Manager - Category 10 Las Vegas

Ole Red

Las Vegas, NV • On-site

$52K - $65K/yr

Full-time

Re-posted 2 days ago

Ole Red rating

5.9

Company rating: 5.9 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

As a Manager of Restaurant Operations, you'll work closely with leadership to develop, implement, and execute business strategies for a multi-experiential live music venue, bar and restaurant. This includesstaff training and development, service strategy, operational budget, and sales strategies. You'll providehands-on management of daily operations, including staffing, guest service, culinary and beverageprograms, live entertainment, and private events. As the ideal candidate, you'll model teamwork, serviceand integrity to foster a positive and productive work environment. Reports to Assistant GeneralManager.
  • Manage front-of-house staff and operations throughout the venue for restaurant, bar, private events, and concerts. Ensure guest service and operational needs are met, including quality food and beverage presentation at all times.
  • Utilize time on the floor to build rapport with restaurant, bar, events, and entertainment guests. Inform guests of upcoming events and programming.
  • Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
  • Actively participate in attracting, selecting, and developing front-line and management staff. Responsible for hiring, scheduling, training, payroll and related functions for hourly departmental staff. Provide leadership and direction to staff. Develop direct reports by communicating performance expectations and delivering timely feedback.
  • Adhere to cash handling policies and procedures, including proper operation of POS terminals, opening and mid-day safe counts, cash pay-outs, nightly cash drops and reconciling financials at end of shift.
  • Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
  • Maintain proper purchasing and inventory levels for FOH culinary and beverage program needs based on fiscal business projections.
  • Monitor and track operational costs, budgets, and resources. Generate and analyze staffing and revenue reports. Able to interpret and present data as related.
  • Participate in developing short- and long-term plans for revenue growth and cost control measures. Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
  • Support the security function to protect the restaurant's assets and the personal safety of theemployees and guests.
  • Partner with venue leadership and maintenance team to ensure proper maintenance and repair of the physical facility and contents.
  • Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
  • Perform other duties as assigned.
Education
  • High school diploma or equivalent required
  • Degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative
Experience
  • 3+ years' progressive hospitality management experience, preferably in a high-volume restaurant or nightclub space
  • Micros Point of Sale, Compeat, and Hot Schedules experience a plus
  • Experience managing operations in accordance with union and labor relations agreements preferred
Knowledge, Skills and Abilities
  • Effective interpersonal, written, and verbal communication skills
  • Ability to establish clear direction, set goals, monitor progress, and measure results
  • Passion for the hospitality business and compassion for people
  • Capable of creating fun in a fast-paced and stressful environment
  • Ability to communicate assertively in a non-aggressive, candid manner
  • Proficient experience with Microsoft Office applications and fluent with retail POS functionality
Licenses / Certifications
  • State Alcohol Education Card required upon hire
  • Must obtain CPR certification within 90 days of hire
  • Must complete Crowd Management training upon hire
  • State Food Handler Safety Card required upon hire
  • Non-Gaming Work Permit Card required upon hire
Physical Requirements
Speak and hear to communicate and use both near and far vision. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Occasionally climbs, sits, kneels, bends, steps up/down and reaches above shoulder. Occasionally lift/carry up to 50 lbs. May be required to team-lift over 50 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.
Working Conditions
Continually works in a restaurant and live music environment subject to both kitchen and customer areas and in close proximity to others.

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