Principal Objectives of Position
The Senior Regional Chef is a strategic culinary leader responsible for driving enterprise-wide culinary excellence, innovation, and operational performance across multiple regions. This role partners closely with executive leadership, operations, and sales to shape culinary strategy, enhance client experience, and accelerate business growth.
This position leads high-impact initiatives including menu innovation, culinary standardization, talent development, and sales enablement, while ensuring best-in-class food quality, consistency, and profitability. The Senior Regional Chef serves as a thoughtful leader and brand ambassador, elevating the organization’s Food First culture and reinforcing innovation as a core differentiator.
Essential Duties and Responsibilities
Strategic Leadership & Business Impact:
- Define and execute regional culinary strategies aligned with company growth objectives and client needs
- Act as a senior advisor to the operations team, contributing to margin improvement, food cost optimization, and concept development
- Influence executive decision-making through culinary insights, trend forecasting, and performance data
- Lead cross-functional initiatives that enhance operational efficiency and guest satisfaction
Sales Enablement & Client Engagement:
- Serve as a senior culinary ambassador in high-profile client presentations, national accounts, and strategic bids
- Partner with sales leadership to design and deliver customized culinary solutions that drive revenue growth
- Lead culinary storytelling through elevated presentations, tastings, and innovation showcases
- Support retention and expansion of key accounts through differentiated culinary experiences
Culinary Operations Excellence:
- Provide oversight and guidance across multiple districts to ensure consistent execution of culinary standards
- Lead complex, high-visibility events and support critical account openings or transitions
- Identify operational gaps and implement scalable solutions to improve quality, speed, and cost efficiency
- Establish and monitor KPIs tied to food quality, innovation adoption, and operational performance
Talent Development & Leadership:
- Mentor and develop Regional and District Chefs, building a strong internal culinary leadership pipeline
- Design and lead advanced training programs focused on culinary skills, leadership, and business acumen
- Foster a high-performance culture grounded in accountability, collaboration, and continuous improvement
- Provide succession planning and performance coaching across the culinary organization
Innovation & Menu Development:
- Lead enterprise-level menu innovation and culinary R&D, aligning with consumer trends and client expectations
- Standardize recipes, platforms, and culinary programs for scalability and consistency
- Introduce new concepts, global flavors, and emerging techniques to maintain a competitive edge
- Partner with supply chain and nutrition teams to ensure feasibility, compliance, and cost control
Culture, Brand & Values:
- Champion the company’s Food First philosophy and embed innovation into daily practice
- Act as a cultural leader promoting inclusivity, creativity, and culinary excellence across all regions
- Drive adoption of customized programs tailored to diverse clients and community needs
- Represent the organization at industry events, tradeshows, and strategic partnerships
Qualifications, Education, Experience, Knowledge, & Skills
- Bachelor’s Degree in Culinary Arts, Hospitality, or related field (or equivalent experience) required
- 7–10+ years of progressive culinary leadership experience in multi-unit or high-volume foodservice environments
- Proven success leading regional or enterprise culinary programs across multiple locations
- Strong business acumen, including food cost management, labor efficiency, and operational scalability
- Experience supporting sales growth, client engagement, and high-level presentations
- Deep knowledge of culinary trends, innovation, and foodservice technology
- Exceptional leadership, communication, and influencing skills
- K-12 or institutional foodservice experience preferred
- Proficiency in Microsoft Office, nutrition-related software programs, and culinary-related technology
- Ability to pass an extensive nationwide criminal background check and fingerprint analysis
- Current driver’s license and ability to travel freely in the United States
This position requires travel 75% or more of the time
#IND1
Pay: $95,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Application Question(s):
- Are you willing to undergo a background check, in accordance with local law/regulations?
- Are you willing to take a drug test, in accordance with local law/regulations?
Work Location: On the road
