Description
The Regional Executive Chef leads a diverse regional portfolio of workplace dining locations, partnering with clients and operational leadership to align culinary programs with business strategy. The role oversees menu management, culinary quality, procurement compliance, new-unit openings, sales and retention, leadership development, training, food and workplace safety, and HACCP/NSF compliance. It requires hands-on floor leadership, strong culinary standards, client partnership, and the ability to work up to eight hours per day, including some weekends. The position offers full-time benefits and an annual salary range of $110,000 to $130,000.
