Regional Chef

Corp. Chefs; Woburn (MA); On-site; USD 110,000 - 128,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Tuition Reimbursement (FT Employees)

Paid Time Off

401k

Job summary

Corporate Chefs in Boston, MA seeks a Regional Chef to lead culinary quality, safety, and sustainability across an assigned portfolio. You’ll work closely with the VP and District Managers, traveling up to 75% to support openings, renovations, and new concepts in a fast-paced environment.

The role emphasizes field coaching, menu execution, client partnerships, and continuous improvement, with 80% time in the field and focus on food safety, labor, and cost initiatives within a growing on-site

Qualifications

• Must have an Associates Degree in Culinary Arts.
• Must be able to travel up to 75%.
• 7+ years of progressive culinary leadership experience.
• Working knowledge of proper culinary methods, techniques, and standards.
• Professionalism and passion for customer and client relations.
• Strong communication, cooperation, and organization skills.
• Ability to relate well to diverse individuals and groups.
• Proficiency with Microsoft Word, Excel, PowerPoint, Outlook; willingness to learn more.

Responsibilities

• Culinary excellence & guest experience: evaluate quality, assess flavor, coach teams, develop action plans.
• Operational partnership: weekly District Manager meetings, travel schedules, staffing support, ensure contractual alignment, mentor chefs.
• Operational excellence: improve kitchen systems, labor, purchasing, inventory, food-cost initiatives, seasonal menu rolls out.
• Client partnership & business growth: support QBRs, tastings, and new business mobilizations; work with Business Development.

Skills

Travel up to 75%

7+ years culinary leadership

Culinary methods & standards

Client relations

Strong communication & organization

People skills with diverse backgrounds

MS Office proficiency

Learn new software

Education

Associates Degree in Culinary Arts

Job description

Career Opportunities: Regional Chef (43970)

Requisition ID43970-Posted10/22/2026-Dining & Events-United States-Full-Time

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.