Regional Chef

Reports To

Regional Director / Chief Culinary Officer

Work Schedule

Monday – Friday, Exempt

About the role

The Regional Chef provides strategic and operational leadership for all kitchen functions, overseeing menu planning, food production, and the day-to-day performance of a multi-tiered culinary team. This role serves as the primary culinary authority on-site, setting the tone for quality, creativity, and professionalism across every aspect of the culinary operation. The Chef is accountable for translating the organization’s culinary vision into consistent, high-quality execution, balancing the art of food with the discipline of sound kitchen management, financial stewardship, and team development.

Responsibilities

• Assists in the management of the Chef team
• Monitors and distributes daily work assignments
• Conducts weekly one-on-ones with Sous Chef team members and develops an agenda for weekly chef’s meetings
• Manages Sous Chef ADP/time-off requests
• Completes Sous Chef team yearly reviews
• Reviews weekly café menus and proposes edits based on seasonality, balance of dishes, balance of execution, product cost, or any other metric set forth by the Client and Yarzin-Sella
• Effectively uses the Client’s systems to communicate and manage shared drives, recipe and menu databases
• Ensures the completion of café prep lists and orders
• Meets deadlines and completes assigned tasks on time
• Oversees food safety program including weekly audits and training as necessary
• Meets with Regional Chef on a weekly basis to communicate status of cafés and identify any needs to improve the overall guest experience
• Creates dishes and associated recipes as needed
• Ensures that all food meets the highest quality standards and is served on time
• Oversees daily production from each kitchen department to ensure proper presentation and preparation that meets or exceeds standards set forth by the Client and Yarzin-Sella
• Conducts regular department walk-throughs and performs food tastings
• Provides feedback and guidance to Sous Chef(s)

Training and Mentoring

• Acts as a coach and mentor; manages performance by setting objectives, delivering performance reviews, providing ongoing performance feedback, and administering corrective action when needed
• Monitors and trains team members in proper sanitation procedures
• Enforces best practices for safety and sanitation in the kitchen
• Identifies and implements training and career development for Sous Chefs