Regional Chef: Multi-Unit Culinary Leader

Compass Group, North America; Salem (OR); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Parental Leave

Job summary

Compass Group USA is hiring a Regional Chef to collaborate with the leadership team in planning and implementing new food concepts across a territory. You will research, test, develop, document, train, and monitor innovative dishes and programs while helping design new facilities and menus and driving cost reduction.

You will lead culinary standards, support account openings, and coach Chefs within your region, traveling up to 75% to ensure program consistency and excellence across sites.

Qualifications

• Culinary Arts Degree from a recognized culinary school or equivalent experience.
• Minimum of five years of progressive food service production management experience.
• Experience in multi-unit operations preferred.
• Serv-Safe certification preferred.
• Proficiency in Microsoft Office and Webtrition software.

Responsibilities

• Orientates new Chefs to Core Culinary Standards and established programs.
• Maintain Culinary Programs and Standards at a high level.
• Support new account openings and renovations within the territory.
• Provide Culinary Leadership to Chefs in the Territory.
• Assist with training and development of Culinary staff.
• Complete required reports and Core Culinary Reviews on time.
• Communicate with Corporate Chef and Regional Director via email and calls.
• Uphold company policies and ensure high quality service.

Skills

Food service management

Multi-unit experience

Travel 75%

Serv-Safe Certified

Education

Culinary Arts Degree

Tools

Microsoft Office

Webtrition Software

Job description

Compass Group USA is hiring a Regional Chef to collaborate with the leadership team in planning and implementing new food concepts across a territory. You will research, test, develop, document, train, and monitor innovative dishes and programs while helping design new facilities and menus and driving cost reduction.

You will lead culinary standards, support account openings, and coach Chefs within your region, traveling up to 75% to ensure program consistency and excellence across sites.