Regional Chef - Requires Traveling

REGIONAL CHEF

Reports To: F&B Director

Job Type: Full Time

Hours Per Week: 40 hours

GENERAL DESCRIPTION

We are seeking an initiative-taking and experienced Regional Chef who will be responsible for developing, implementing, and executing culinary programs, including revenue enhancement, in partnership with Regional and Line of Business leadership. The Regional Chef will be required to demonstrate a strong culinary leadership attitude, communication skills, personnel development, and team training.

RESPONSIBILITIES AND DUTIES

· Creation and development of on-trend food concepts.

· Maintain and enforce high culinary standards.

· Monitor food safety and hygiene practices

· Oversee inventory levels

· Review culinary vision with Executive Chefs as it relates to the overall corporate focus, including purchasing, labor management, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization.

· Support the corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria

· Support culinary leadership training programs, including recruiting and retention programs

· Provide consistent assessment of property executive chef performance and provide

· Formulate and supervise the development of new products, processes, and cost/quality improvement programs.

· Develop, cost and implement new menus

· Develop and maintain strong relationships with food suppliers and vendors

· Identify ad address problems and challenges in a timely and effective manner

· Must be willing to travel or relocate to West Texas

SKILLS

· Strong leadership skills to motivate and inspire teams across multiple locations.

· Proven ability to develop and implement strategies to achieve growth and operational excellence.

· Exceptional multitasking abilities to manage complex and competing priorities.

· Strong analytical skills to identify challenges and implement effective solutions for process improvement.

· Project management skills to oversee kitchen operations.

· Proficiency with Microsoft Office, ex. Word, PowerPoint, Excel

EXPERIENCE

· Culinary Experience: Minimum 10 years (Required)

· 5 years in Management (Required).

· Proven experience managing operations across multiple locations simultaneously.

· Demonstrated self-management and organizational abilities.

· Leadership experience with a track record of driving team success.

· Proficiency in scheduling, resource allocation, and operational oversight.

· Bilingual (Preferred)

· Must have a valid Food Handler’s Certificate

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

· Dental Insurance

· Health insurance

· Vision Insurance

· PTO

· Quarterly Bonus

· Housing

· Free Meals

· After 1 year of dedicated service, the employer will provide comprehensive coverage for Allied medical expenses at no cost to the employee

Job Type: Full-time

Pay: $110,000.00 - $120,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Supplemental Pay:

• Bonus opportunities

Experience:

• Culinary: 10 years (Required)
• Management: 5 years (Required)

Willingness to travel:

• 75% (Preferred)

Work Location: In person

Salary : $110,000 - $120,000