Regional Head Chef — Lead 2 High-Volume Kitchens

Anheuser-Busch; Los Angeles (CA); On-site; USD 78,000 - 84,000; Full time

Benefits offered by this job

Health benefits

Life Insurance

Parental Leave

401(k) Retirement Savings

Free Beer

Job summary

Anheuser-Busch is seeking a Regional Head Chef to provide strategic culinary leadership across two locations, ensuring consistent food quality, service standards, and cost control. You will mentor culinary teams, oversee inventory, and drive excellence in high-volume kitchens while delivering exceptional guest experiences.

This hands-on leadership role requires strong organizational skills, passion for hospitality, and the ability to manage multiple sites while maintaining brand standards and

Qualifications

• High school diploma or equivalent is required.
• 3–4 years of leadership experience in a high-volume kitchen environment.
• ServSafe Manager Certification is required.
• Strong communication and team leadership skills.
• Proficient in kitchen operations, prep systems, and safety protocols.

Responsibilities

• BOH leadership: oversee day-to-day BOH operations and ensure kitchen efficiency and cleanliness.
• Food quality and consistency: ensure all dishes meet brand standards for quality and timing.
• Staff supervision: lead line staff, prep cooks, and dish team to maintain performance and morale.
• Training and development: train new team members and provide ongoing coaching.
• Ordering and inventory: perform weekly counts, place orders, and help manage food costs.
• Event execution: ensure proper execution of FOH events including ordering and food quality during events.
• Sanitation and safety: uphold health codes, sanitation practices and safety procedures.
• Cross-team collaboration: work with FOH leadership to ensure smooth service.

Skills

Leadership

ServSafe

Communication

Kitchen ops

Inventory

Event catering

Education

High School Diploma

Job description

Anheuser-Busch is seeking a Regional Head Chef to provide strategic culinary leadership across two locations, ensuring consistent food quality, service standards, and cost control. You will mentor culinary teams, oversee inventory, and drive excellence in high-volume kitchens while delivering exceptional guest experiences.

This hands-on leadership role requires strong organizational skills, passion for hospitality, and the ability to manage multiple sites while maintaining brand standards and