Regional Chef

POSITION SUMMARY:

As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards. You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. You will ensure integrity of food recipes and that execution is upheld.

DUTIES & RESPONSIBILITIES:

• As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll out, financial accountability, store level menu execution and culinary standards.
• You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance.
• Maintenance of equipment, including cleaning responsibilities.
• Manage spring and fall menu rollouts and holiday special timelines.
• Leading all menu development initiatives, including concept creation, recipe development, product testing, recipe documentation and menu item costing to ensure quality, consistency and profitability. Responsible for overseeing the successful rollout of new menu items across all restaurant locations by developing implementation plans, training materials, and operational procedures. This position works collaboratively with the marketing team and other departments to ensure menu launches align with promotional calendars, meet established deadlines and support company objectives while maintaining brand standards.
• Works closely with the operations team and the executive team.

KNOWLEDGE & SKILLS:

• Must be able to WOW us with a food tasting!
• We are a food focused group so you must have a balanced ability to execute amazing food along with delivering on operations standards.
• Must have proven success as multi-unit leader, Corporate Chef or an Executive Chef in a high volume restaurant environment.
• Constant desire to stay on top of current food trends and deliver impeccable hospitality.
• Ability to do theoretical costing around food, purchasing and labor.
• Must possess a strong financial acumen, command of the P&L and the ability to effectively interpret reporting.
• Comprehensive understanding of properly yielding and writing recipes.
• Strong working knowledge with Microsoft Office, Outlook, Word and Excel.
• Must possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure.
•  Extremely high standards and attention to detail, well organized and able to multitask. High level of personal initiative, action and results oriented.