Regional Traveling Chef

Regional Traveling Chef

The Regional Traveling Chef provides culinary leadership, operational support, and training across multiple workplace dining locations within a designated region. This role ensures high-quality food standards, menu consistency, and adherence to company and client expectations while maintaining cost control and operational efficiency. The ideal candidate is a skilled and adaptable chef with a strong background in workplace dining who excels in problem-solving, team development, and high-quality food programs.

Key Responsibilities:

Culinary Operations & Menu Execution

• Travel to workplace dining locations to provide hands-on culinary support, troubleshooting, and guidance.
• Ensure consistency in food quality, presentation, and execution across all corporate accounts.
• Assist in the implementation and training of seasonal menus.
• Provide emergency culinary coverage in the absence of key kitchen personnel.
• Support catering and any high-profile events.

Operational Support & Compliance

• Conduct kitchen audits to ensure compliance with food safety, sanitation, and operational standards (HACCP, OSHA, local health codes).
• Implement best practices for food preparation, service efficiency, and waste reduction within our accounts.
• Assist with openings, ensuring smooth culinary operations.
• Collaborate with onsite chefs and managers to optimize workflow and kitchen organization.

Training & Team Development

• Train and mentor chefs, culinary associates, and front-line associates on culinary techniques, company standards, and service expectations.
• Assist in onboarding and developing new culinary team associates.
• Foster a positive work culture that emphasizes teamwork, professionalism, and continuous improvement.

Qualifications:

• Proven experience as a chef or culinary leader in workplace dining or hospitality, with a minimum of 5 years of relevant experience.
• Strong knowledge of food safety standards, operational best practices, and compliance regulations (HACCP, OSHA, local health codes).
• Exceptional culinary skills with expertise in menu development, food quality control, and presentation.
• Excellent problem-solving abilities and adaptability in a fast-paced, dynamic environment.
• Strong leadership and communication skills, with experience in team management and training.
• Ability to travel frequently within the designated region and work across multiple locations.
• Culinary degree or equivalent culinary training preferred.

Benefits:

• Comprehensive health, dental, and vision insurance.
• Paid time off (PTO)
• 401(k) plan