What are the responsibilities and job description for the Regional Chef position at Corporate Hospitality Service?
JOB DESCRIPTION
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 feedback and mentoring as needed.
- Formulate and supervise the development of new products, processes, and cost/quality improvement programs.
- Develop and implement new menus
- Develop and maintain strong relationships with food suppliers and vendors
- Identify and 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
