Regional Chef

Elior Group; Woburn (MA); On-site; USD 110,000 - 128,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

401k plan

Paid time off

Tuition reimbursement

Employee assistance program

Job summary

Elior North America in the Boston area is seeking a Regional Chef to lead culinary quality, safety, and operations across assigned accounts. This field-based role focuses on supporting new business openings, concepts, and renovations.

Work with the VP and District Managers to drive guest experience, food safety, and operational excellence while coaching Executive Chefs and ensuring client satisfaction and contract commitments.

Qualifications

• Must have Associates Degree in Culinary Arts.
• Must be able to travel up to 75%.
• Minimum 7 years’ experience in progressive culinary leadership roles.
• Working knowledge of proper culinary methods, techniques, and standards.
• Professionalism and passion for customer and client relations.
• Strong communication, cooperation, and organization skills.
• Knowledge of Microsoft Word, Excel, PowerPoint, and Outlook; ability to learn other software.

Responsibilities

• Evaluate food quality at site visits and mentor teams.
• Develop and own culinary action plans with follow-up.
• Partner with Operations to support staffing and execution.
• Improve kitchen systems, labor, and food cost initiatives.
• Support client satisfaction through QBRs and tastings.
• Coach HACCP, allergen and sanitation standards.

Skills

Culinary leadership

Travel up to 75%

7+ years exp

Culinary methods

Professionalism

Communication skills

MS Office

Learn new software

Education

Associates Degree in Culinary Arts

Job description

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Job Reference Number: 43970
Employment Type: Full-Time, Onsite
Segment: Dining & Events
Brand: Corporate-Chefs
Location: Boston, MA

The Role at a glance:

We are looking to add an experienced Regional Chef to work closely with our VP and District Managers in the areas of Culinary, Food Safety, Occupational Safety, and Sustainability. As a Regional Chef for Corporate Chefs, you will have the opportunity to work in a fast-paced yet efficient environment. If you are driven and passionate about supporting new business openings, new concepts, and renovations, this could be the right role for you. Ideal candidate should live in the Boston, MA area.

Position Summary

The Regional Chef is the field-based culinary leader responsible for driving food quality, operational excellence, and leadership development across an assigned portfolio of accounts. This role serves as the primary culinary partner to Operations while supporting client satisfaction and business growth. A minimum of 80% of working time is spent in the field coaching teams, evaluating food quality, and providing operational support.

What you'll be doing:

Core Responsibilities

1. Culinary Excellence & Guest Experience

Evaluate food quality by tasting all active stations during site visits.

Assess flavor, seasoning, freshness, presentation, texture, and consistency.

Coach teams through demonstrations and real-time feedback.

Develop and own culinary action plans and ensure follow-up.

2. Operational Partnership

Meet weekly with District Managers.

Develop travel schedules based on operational priorities.

Support staffing transitions, high-risk accounts, and operational challenges.

Ensure culinary execution aligns with contractual commitments.

Coach and mentor Executive Chefs.

Support recruiting, tastings, onboarding, and succession planning.

4. Operational Excellence

Improve kitchen systems and workflows.

Support labor, purchasing, inventory, and food cost initiatives.

Lead seasonal menu implementation.

Own culinary action plans through completion.

5. Client Partnership & Business Growth

Support QBRs, client tastings, and new business mobilizations.

Partner with Business Development.

Maintain awareness of contracts, QBRs, and renewal schedules.

6. Food Safety & Compliance

Coach HACCP, allergen, and sanitation standards.

Support corrective action plans.

Operating Rhythm

Weekly District Manager Meetings

Leadership vacancies

Coverage strategies

Culinary action plans

Operational priorities

Monthly Operations Report

Site visit recap

Food quality trends

Culinary action plan status

Upcoming QBRs

Monthly travel calendar

Monthly Operations report

Weekly District Manager communication

Culinary action plans

Operational support plans

Key Performance Indicators

Culinary Excellence

Guest satisfaction

Culinary consistency

Completion of action plans

Leadership

Succession planning

Operational Partnership

Operational improvements

Business Performance

Client satisfaction

QBR support

Food Safety

EcoSure completion

Compliance

Corrective action follow-through

What we're looking for:

Must-have

• Associates Degree in Culinary Arts
• Must be able to travel up to 75%
• Minimum 7 years’ experience in progressive culinary leadership roles
• Working knowledge of proper culinary methods, techniques, and standards.
• Possess professionalism and passion for customer and client relations
• Strong communication, cooperation, and organization skills required
• Ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills
• Knowledge and comfort with all Microsoft products, including Word, Excel, PowerPoint, and Outlook
• Ability to learn other software programs as needed

Nice-to-haves:

• Contract Management Experience, Multi-unit experience and Experience opening new accounts
• Presentation skills and training experience preferred and ability to utilize various training and communication tools including web-based conferences and seminars, conference calls, group presentations, email communication

Compensation Range

$110,000 - $128,000

• Medical (FT Employees)
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Corporate Chefs:

Offering foodservice management services to businesses across 17 states and the District of Columbia, Corporate Chefs is an on-site restaurant company that works to provide excellent dining solutions to our clients. With over 30 years of industry experience, we pride ourselves on cooking every meal from scratch, sourcing our ingredients locally, and focusing on the health and wellbeing of our clients.

About Elior North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.

Nearest Major Market: Woburn
Nearest Secondary Market: Boston