Regional Executive Chef

About the role

Responsible for overseeing culinary operations in regional restaurants across the West Coast. Manage teams, develop menus, and ensure high-quality food service.

Responsibilities

• Oversee daily operations at multiple restaurant locations
• Develop and implement new menu items based on customer feedback and market trends
• Manage and mentor a team of chefs and kitchen staff
• Ensure compliance with health and safety regulations
• Collaborate with marketing and sales teams to promote restaurant offerings

Requirements

• Bachelor’s degree in Culinary Arts or related field
• Minimum 5 years of experience in executive chef roles
• Proven track record of successful menu development and execution
• Strong leadership skills and ability to manage a team
• Experience with corporate dining and catering services

Qualifications

• Valid Food Handlers’ Permit
• Knowledge of local health codes and regulations
• Ability to work flexible hours including weekends and evenings

Skills

• Exceptional culinary skills
• Strong organizational and time management skills
• Excellent interpersonal and communication skills
• Proficient in Microsoft Office Suite

Benefits

• Comprehensive health insurance package
• Flexible work schedule
• Professional development opportunities
• Employee discounts on restaurant meals

Pay

$XX.XX - $XX.XX per hour

Schedule

Variable schedule to accommodate restaurant operations

Contact

To apply, please fill out the form below or contact us at [Contact Information]

Note: This position is open to candidates in [Location].