Regional Chef: Lead Culinary Excellence & Growth

Blue Shock Recruitment Solutions; Boston (MA); On-site; USD 117,000 - 143,000; Full time

Benefits offered by this job

Car allowance

Health care benefits

4 weeks vacation

Mobile phone and laptop allowance

Discount card for dining

Job summary

Blue Shock Executive Search represents a renowned restaurant company seeking a Regional Chef to lead culinary operations across North America. This high‑impact role requires developing leaders, driving exceptional guest experiences, and achieving operational excellence at scale.

The Regional Chef will partner with General Managers and Head Chefs, own regional performance, manage food costs and labor, and travel to restaurants to coach teams and raise standards.

Qualifications

• 3+ years of experience in high-volume, multi-unit or multi-concept environments.
• Proven leadership and communication skills to inspire teams.
• Experience delivering food cost, labor targets and managing budgets for large-scale operations.

Responsibilities

• Own and drive regional culinary performance with P&L accountability.
• Collaborate with General Managers and Head Chefs to improve guest experience and business outcomes.
• Lead development and performance of culinary leaders to build a strong pipeline.
• Oversee seasonal menu launches ensuring consistency and quality across restaurants.
• Uphold kitchen standards, safety, cleanliness and operational excellence across the region.
• Spend time in restaurants coaching teams, auditing performance and aligning with standards.
• Identify opportunities for operational improvements including capital planning and kitchen optimization.

Skills

Culinary leadership

People development

Leadership

Communication

Budgeting

Cost controls

P&L management

High-volume ops

Education

Food Handler Certification

Job description

Blue Shock Executive Search represents a renowned restaurant company seeking a Regional Chef to lead culinary operations across North America. This high‑impact role requires developing leaders, driving exceptional guest experiences, and achieving operational excellence at scale.

The Regional Chef will partner with General Managers and Head Chefs, own regional performance, manage food costs and labor, and travel to restaurants to coach teams and raise standards.