JOB TITLE:

Sr. Regional Chef

DEPARTMENT:

Culinary - Operations Excellence

SUPERVISOR'S TITLE:

Corporate Executive Chef

LOCATION:

Corporate Office

FLSA STATUS:

Exempt

REVISION DATE:

6/5/2026

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 thought 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 operations, 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 client and community needs

Represent the organization at industry events, tradeshows, and strategic partnerships

This job description does not state nor imply that these are the only duties to be performed by the employee in this position. It is not intended to give all the details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. This job description does not constitute an offer of continued employment or an employment contract.

QUALIFICATIONS, EDUCATION, EXPERIENCE, KNOWLEDGE, AND 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

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. This position will be involved heavily in computer tasks and telephone communication including, but not limited to, customer service. This job requires a comprehensive work effort while generally working a regular five-day work week schedule, however, occasionally a six- or seven-day work schedule may be required. Corporate meetings and functions may be required.

The position requires travel 75% or more of the time.

In addition:

• Ability to move throughout the kitchen and cafeteria to prepare food and assist in cafeteria management
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Maybe exposed to strong smells from food products
• Maybe exposed to cold and freezing temperatures

LICENSING/ CERTIFICATION REQUIREMENTS

If hired, must be able to obtain a ServSafe Certificate and/or a Food Handlers Card (if applicable).

SUPERVISION EXERCISED

70%