Regional Executive Chef

About the Role

Guckenheimer, a chef-driven workplace dining company, sets the standard for culinary excellence, innovation, hospitality, and integrity. The Regional Executive Chef (REC) leads a diverse regional portfolio and partners closely with clients to align culinary programs with their overall business strategy. This leader translates vision into chef-driven workplace dining experiences that inspire engagement, strengthen partnerships, and deliver measurable results.

Key Responsibilities

• Partner with the Regional Director of Operations and Operations Excellence Manager to align culinary vision with operational execution
• Ensure all Guckenheimer and client guidelines, policies, and culinary quality standards are consistently executed across every location
• Oversee menu management systems to ensure accuracy, functionality, and data integrity
• Drive compliance with Procurement Integrity Index standards and key performance indicators
• Lead and support new unit openings with strong culinary foundations and operational readiness
• Play a strategic role in sales and retention efforts, showcasing the chef-driven philosophy
• Facilitate culinary leadership meetings to align teams around innovation and continuous improvement
• Champion regional culinary training to elevate skill, creativity, and execution
• Lead by example on the floor, inspiring teams and protecting the integrity of the craft and respect for the apron

Food and Workplace Safety

• Partner with operational leadership to embed food safety and workplace safety into daily operations
• Maintain organized, clean kitchens that create a safe environment for employees and guests
• Ensure adherence to all workplace and food safety guidelines and standard operating procedures
• Execute Allergen Control Plan requirements with precision and care
• Validate accurate product labeling including clear allergen identification
• Maintain compliance with HACCP and NSF standards through disciplined processes and documentation

Core Competencies

• Leadership and Influence: Communicates with clarity and confidence, aligns diverse stakeholders, and inspires teams to achieve shared goals
• Client and Guest Focus: Anticipates needs, responds with urgency and professionalism, and builds trusted relationships that drive retention and growth
• Culinary Excellence: Protects the craft, elevates standards, and drives innovation while ensuring consistency at scale
• Drive and Accountability: Demonstrates resilience, ownership, and a relentless pursuit of excellence
• Adaptability and Composure: Thrives in fast paced environments and maintains professionalism under pressure
• Inclusive Leadership: Values diverse perspectives and fosters a culture of respect, collaboration, and belonging
• Integrity: Upholds the highest ethical standards and leads with transparency and accountability

Physical Demands & Work Environment

• Work up to 8 hours a day on your feet, excluding breaks. Some weekends required
• Must be able to lift a minimum of 25lbs
• Come to work properly dressed according to the dress code
• Employee must be able to work under pressure and time deadlines during peak periods

Pay

The annual salary range for this position is $110,000.00 – $120,000.00 per year. Final compensation will be determined based on experience and skills.