Regional Chef

Regional Chef Southwest Foodservice Excellence, LLC - 3.0 Scottsdale, AZ Job Details $80,000 - $95,000 a year 19 hours ago Qualifications Food and beverage product quality management Nutrition Food quality maintenance Kitchen health and safety standards Food service health code compliance Safety regulations Cost control Food sanitation practices Driver's License Kitchen cost control Managing kitchen staff Productivity software Menu costing Restaurant cost management Event customer service

Full Job Description Summary of Position :

The Regional Chef supports sales and operational initiatives by leading culinary execution for tradeshows, presentations, and client-facing events, showcasing the organization's food programs and standards. This role provides direct support to client accounts during events, ensuring consistent food quality, presentation, and adherence to operational requirements. Responsibilities include training culinary staff on standardized recipes and procedures, developing new recipes to support menu innovation, and reinforcing company culinary programs and customized offerings. The Regional Chef also drives implementation of company food strategies and initiatives across the region to maintain consistency and elevate overall food service performance.

Responsibilities :

Support sales initiatives through preparation and execution of culinary presentations, tradeshows, and client-facing demonstrations. Provide on-site culinary operations support for client events, ensuring adherence to food quality, presentation, and execution standards. Conduct culinary training for district chefs and kitchen staff, including standardized recipes, operational procedures, and consistency across locations. Develop and standardize recipes to support menu innovation and align with company programs and customer requirements. Implement and maintain company culinary programs, including customized offerings and regional initiatives, across assigned accounts.

Qualifications :

Bachelor's degree in Culinary Arts, Food Service/Management, or related field; or a Culinary Certificate with 2+ years of relevant experience. Minimum 5 years of progressive culinary and/or kitchen management experience, including high-volume, multi-site foodservice operations and catering. Experience in K-12 school food service environments preferred. Strong knowledge of food quality standards, sanitation and safety regulations, production processes, food cost controls, and current food/catering trends; food safety certification/experience required. Proficiency in Microsoft Office, nutrition and culinary software systems; must obtain a food handler's card (if required), pass background check and fingerprinting, and hold a valid driver's license with ability to travel. We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program.