Regional Culinary Chef: Lead Menus & Teams

Live; Philadelphia (Philadelphia County); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Competitive Pay with annual reviews

Bonus structures (quarterly & annual)

401K with contribution

Paid Time Off

Job summary

Live! Hospitality & Entertainment is seeking a Regional Culinary Chef to oversee culinary operations across multiple locations in a designated region.

You will standardize menus, maintain high-quality food preparation and presentation, and lead BOH teams to deliver consistent dining experiences. The role requires strong leadership, a focus on food safety, and the ability to travel regularly to regional sites.

Qualifications

• Experience as a Chef or Senior Culinary Manager, preferably in a multi-location or regional capacity.
• Strong culinary portfolio with diverse dishes and high-quality presentation.
• Excellent leadership, communication, and interpersonal skills.
• Willingness to travel within the designated region as required.

Responsibilities

• Partner with culinary leadership to research, develop, and execute recipes, including LTO offerings.
• Standardize recipes and plating across all locations in the region.
• Maintain and update the recipe database and related documentation.
• Support large private events and catering as needed.
• Create and manage back-of-house systems for regional locations.
• Control food COGS and BOH labor costs within budget.
• Train and mentor BOH teams during openings and ongoing operations.
• Ensure sanitation and safety standards are enforced across all sites.

Skills

Culinary leadership

Regional travel

Menu development

Education

Culinary degree

Tools

BOH systems

Job description

Live! Hospitality & Entertainment is seeking a Regional Culinary Chef to oversee culinary operations across multiple locations in a designated region.

You will standardize menus, maintain high-quality food preparation and presentation, and lead BOH teams to deliver consistent dining experiences. The role requires strong leadership, a focus on food safety, and the ability to travel regularly to regional sites.