Regional Chef: Lead Multi-Unit Culinary Ops

Compass Group USA; New York (NY); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Restaurant Associates, a leading dining and event catering provider, seeks a Regional Chef to lead culinary operations across premier accounts in the region. The role involves on-site work Monday–Friday, with travel across the USA including NYC, FL, AZ, UT, and Toronto, and in-person presence at various locations.

NYC-based, it emphasizes culinary leadership, menu planning, and customer experience. The Regional Chef will drive operational excellence, manage costs, mentor teams, and collaborate

Qualifications

• Culinary degree or 4-year culinary development experience.
• Minimum of 5-7 years culinary management experience; multi-unit experience required.
• Excellent communication skills across management, departmental, customer, and associate levels.
• Strong financial acumen with P&L experience, budgeting, and food control practices.

Responsibilities

• Develops and implements operations plans and systems to ensure contractual obligations are met.
• Manages cost controls and expenditures for the region.
• Acts as a Regional leader who models Restaurant Associates company values.
• Plans and creates menus to include influencing the menu for chef’s tables, catering expos, etc.
• Develops and communicates strategies for improving customer experience.
• Interacts professionally with a diverse group of associates, suppliers, clients, and customers.
• Performs other duties as assigned.

Skills

Communication skills

Leadership

Supervisory

Coaching

P&L management

MS Office

Education

Culinary degree or 4-year culinary development experience

Tools

MS Office

Job description

Restaurant Associates, a leading dining and event catering provider, seeks a Regional Chef to lead culinary operations across premier accounts in the region. The role involves on-site work Monday–Friday, with travel across the USA including NYC, FL, AZ, UT, and Toronto, and in-person presence at various locations.

NYC-based, it emphasizes culinary leadership, menu planning, and customer experience. The Regional Chef will drive operational excellence, manage costs, mentor teams, and collaborate