The Regional Chef will ensure food quality, presentation, processes and sanitation, in addition to assisting with implementing standards and consistently striving to improve culinary offerings within the assigned region
Job Summary
The Regional Chef will ensure food quality, presentation, processes and sanitation, in addition to assisting with implementing standards and consistently striving to improve culinary offerings within the assigned region.
Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Competitive salary range of $180,000 - $190,000 plus bonus potential, commensurate with experience, and a generous benefits package.
Matching Summary
The Regional Chef will ensure food quality, presentation, processes and sanitation, in addition to assisting with implementing standards and consistently striving to improve culinary offerings within the assigned region.
Salary
Base: $180,000 - $190,000; Bonus/Equity: Bonus potential; Benefits: Medical, dental, vision, life and disability insurance, paid vacation, and 401k plan
Skills & Requirements
Must-have
Ensure food quality and presentation
Implement culinary standards
Manage food cost control
Develop and support culinary skills
Work with Regional Manager
Support events as needed
Nice-to-have
Ambitious thinking and bold action
Winning is an everyday thing
Authentic and impactful career growth
Key Requirements
Degree or certification from accredited culinary arts institute
Apprenticeship certification from American Culinary Federation