Full-Time - Regional Executive Chef

About the role

Lead culinary programs, personnel development, and team training across the North East region.

Responsibilities

• Develop and execute food and beverage initiatives.
• Standardize culinary processes and ensure food safety and sanitation.
• Maintain product quality and consistency.
• Support recruitment, onboarding, and performance assessment of culinary staff.
• Collaborate with leadership on concept development, menu design, and high-profile event organization.
• Drive revenue growth and operational excellence through innovation and standardization.
• Partner on marketing, sales proposals, and product development.
• Support safety compliance and cost/quality improvements.

Requirements

• Culinary degree or equivalent experience.
• 10+ years of management experience in hotels or restaurants.
• Strong leadership, communication, and project management skills.
• Willingness to travel up to 65%.