The Regional Chef ensures food quality, presentation, processes, and sanitation while implementing standards across the assigned region
Job Summary
The Regional Chef ensures food quality, presentation, processes, and sanitation while implementing standards across the assigned region.
Candidates must possess a degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation.
The role offers a competitive salary range of $180,000 - $190,000 plus bonus potential and a generous benefits package including medical, dental, vision, life, disability insurance, paid vacation, and a 401k plan.
Matching Summary
The Regional Chef ensures food quality, presentation, processes, and sanitation while implementing standards across the assigned region.
Salary
Base: $180,000 - $190,000; Bonus/Equity: Plus bonus potential commensurate with experience; Benefits: Medical, dental, vision, life, disability insurance, paid vacation, 401k plan
Skills & Requirements
Must-have
HACCP program compliance and enforcement
Multi-unit location management experience
High-level culinary standards and execution
Menu planning for VIP and event operations
Food cost control and budget management
Nice-to-have
Knowledge of current food industry trends
Hands-on approach to operational support
Ability to influence operations personnel
Compassionate and fair employee relations
Strong written and verbal communication skills
Key Requirements
Degree or certification from accredited culinary arts institute
American Culinary Federation apprenticeship certification
Experience managing multi-unit locations
ServSafe Certification or International Food Safety Council certification