About this role

Provide culinary leadership, expertise, and vision for the region.
Support execution to meet and exceed guest experience, operating, and financial goals.
Recruit and train culinary and food production staff.
Collaborate with marketing to innovate programs.
Develop a safety culture in the work environment.
Ensure regional quality and consistency adherence.
Oversee profit and loss for regional programs.

Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
Minimum of 10 years kitchen experience, 2 within an Executive Chef role
Experience within a high volume environment
minimum of 1000 meals per day
Prior experience developing and leading sustainable and healthy dining programs
Excellent presentation and culinary skills
Proven ability to teach and coach others within the kitchen
Experience as an Executive Chef or Sous Chef within managed dining services highly preferred
ServSafe Certified.
Must have a valid driver’s license and be able to travel via airplane, car or train, booking and completing own travel arrangements.

Regional Culinary Director

Key skills