Full-Time Regional Executive Chef

About the role

Lead culinary programs, develop new products, and implement food and beverage initiatives across multiple locations. Oversee team recruitment, onboarding, and training; standardize processes; ensure food safety, HACCP, and sanitation compliance; and support high-profile events and seasonal openings.

Responsibilities

• Lead and develop culinary programs across multiple locations
• Create and introduce new food and beverage products
• Recruit, onboard, and train culinary teams
• Standardize operational processes and procedures
• Ensure compliance with food safety, HACCP, and sanitation standards
• Support high-profile events and seasonal openings
• Manage multiple accounts and collaborate with senior leadership
• Drive innovative culinary development and operational excellence
• Support organizational growth through talent development and strategic initiatives

Requirements

• Culinary degree or equivalent professional experience
• Minimum of 10 years of management experience in hospitality
• Proficiency in computer software relevant to culinary operations
• Willingness to travel up to 65% of the time

Skills

• Strong culinary leadership and team development
• Excellent communication and collaboration skills
• Ability to manage multiple accounts and priorities
• Innovative approach to culinary development