What are the responsibilities and job description for the Regional Traveling Chef position at Dartcor?
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
