Regional Culinary Leader & Menu Architect

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

Benefits offered by this job

Competitive Pay with annual reviews

Quarterly & annual bonus structures

401K, with contribution

Paid Time Off

Job summary

Stateside Live is seeking a Regional Culinary Chef to oversee culinary operations across multiple locations in a designated region, based in Philadelphia. You will develop and standardize menus, ensure high-quality food preparation, and foster growth of culinary teams while maintaining cost controls and consistent standards.

You will travel regularly to regional sites to train BOH teams, audit kitchen operations, and support large events, with a focus on food safety and consistent presentation

Qualifications

• Experience as a Chef or Senior Culinary Manager in multi-location settings.
• Strong leadership and communication skills.
• Ability to travel regionally as required.
• Knowledge of food safety regulations and best practices.
• Willingness to work evenings, weekends, and holidays as needed.

Responsibilities

• Partner with VP of Culinary on recipe research, development, and execution for menus and special offerings.
• Standardize recipes and presentation across all locations in the region.
• Maintain and update recipe database.
• Support large private events and catering as needed.
• Create and manage BOH systems for locations in the region.
• Control food COGS within budget and BOH labor costs.
• Train and support regional culinary teams, including openings.
• Train BOH on sanitation and safety standards and enforce.

Skills

Chef/Senior Culinary Manager

Fine dining

Leadership & communication

Travel willingness

Education

Culinary degree / certification preferred

Job description

Stateside Live is seeking a Regional Culinary Chef to oversee culinary operations across multiple locations in a designated region, based in Philadelphia. You will develop and standardize menus, ensure high-quality food preparation, and foster growth of culinary teams while maintaining cost controls and consistent standards.

You will travel regularly to regional sites to train BOH teams, audit kitchen operations, and support large events, with a focus on food safety and consistent presentation