Restaurant Regional Chef Boston

Blue Shock Recruitment Solutions; Boston (MA); On-site; USD 117,000 - 143,000; Full time

Benefits offered by this job

Car allowance

Health care benefits

4 weeks vacation

Mobile phone and laptop allowance

Discount card for dining

Job summary

Blue Shock Executive Search represents a renowned restaurant company seeking a Regional Chef to lead culinary operations across North America. This high‑impact role requires developing leaders, driving exceptional guest experiences, and achieving operational excellence at scale.

The Regional Chef will partner with General Managers and Head Chefs, own regional performance, manage food costs and labor, and travel to restaurants to coach teams and raise standards.

Qualifications

• 3+ years of experience in high-volume, multi-unit or multi-concept environments.
• Proven leadership and communication skills to inspire teams.
• Experience delivering food cost, labor targets and managing budgets for large-scale operations.

Responsibilities

• Own and drive regional culinary performance with P&L accountability.
• Collaborate with General Managers and Head Chefs to improve guest experience and business outcomes.
• Lead development and performance of culinary leaders to build a strong pipeline.
• Oversee seasonal menu launches ensuring consistency and quality across restaurants.
• Uphold kitchen standards, safety, cleanliness and operational excellence across the region.
• Spend time in restaurants coaching teams, auditing performance and aligning with standards.
• Identify opportunities for operational improvements including capital planning and kitchen optimization.

Skills

Culinary leadership

People development

Leadership

Communication

Budgeting

Cost controls

P&L management

High-volume ops

Education

Food Handler Certification

Job description

We are looking for strong Executive Chefs ready for the next step in their career to lead a region of restaurants.

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.

Our Client:

Founded in 1982, our client has been built the restaurant company on the foundation of family since day one. While we've now grown to 90 locations across North America, that close-knit feeling is still rooted in our company today. And so, the first restaurant opened in 1982 on in Edmonton. From their new home base in BC, they opened their second location in Vancouver two years later in June of 1984. They never lost sight of where our business came from and what makes it special. We see ourselves as neighbours — we're not just part of a community that needs a place to eat and drink, but sometimes a place to connect, a helping hand, a space to make memories, build relationships, and come back time and time again. It's about being part of something bigger than ourselves. Our restaurant started with family and that still holds true today. While it has grown to over 90 locations and over 7,000 employees, they built the legacy that they created through the generations still lives on in their restaurants today. This speaks to the passion for community they have — the close-knit relationships we build with each other over the years (whether it's because you work with us, or grew up dining with us) can last a lifetime. The friendships and partnerships forged here continuously push us forward and help us strive to be better, every day. We grow because we ensure that first and foremost, our people can grow. When you're with us, you're family.

The Role: Regional Chef

The Regional Chef is responsible for creating passion and enthusiasm for the company vision "To be the most loved and best run restaurant in North America". They will ensure that the standards are executed flawlessly throughout your kitchens every day and carry enough wisdom and experience that your teams will gravitate towards and want to work for you.

This is a high-impact leadership role for someone who is passionate about developing people, driving operational excellence, and ensuring consistent execution of exceptional food and guest experiences at scale. Our Regional Chefs play a key role in building high-performing teams and shaping the future of our culinary leadership. You'll be empowered to lead with intention to elevate performance, inspire teams, and create consistently outstanding experiences for our guests. The ideal candidate is passionate and relentless in their pursuit of excellence. You're someone who takes pride in delivering exceptional food, developing future leaders, and continuously raising the bar across their region.

Responsibilities:

• Own and drive regional culinary performance, including accountability for profit and loss, food cost, and overall operational results
• Partner with General Managers and Head Chefs to analyze performance, identify gaps, and lead action plans that improve both guest experience and business outcomes
• Lead the selection, development, and performance of culinary leaders, building a strong pipeline of high-performing Head Chefs and future talent
• Oversee and elevate the execution of seasonal menu launches, ensuring consistency, quality, and strong adoption across all restaurants
• Maintain and uphold kitchen standards across the region, ensuring environments are safe, clean, organized, and set up for operational excellence
• Spend consistent time in restaurants to coach teams, audit performance, and ensure alignment to the company standards and expectations
• Identify and lead opportunities for operational improvements, including capital planning and kitchen optimization to support long-term success

Qualifications:

• A proven track record in culinary leadership and people development, with at least 3 years of experience in high-volume, mult-concept or multi-unit environments
• Excellent leadership and communication skills, with the ability to inspire and motivate others
• Proven results in delivering food cost and labor targets, along with extensive experience managing budgets, cost controls, and profitability for large-scale operations
• A commitment to fostering a supportive and engaging experience for your team members and guests
• A willingness to learn and an openness to feedback, coaching, and mentorship
• Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (ie: State Specific Food Handlers Card)
• The ability to legally work in the USA

Benefits:

• Competitive annual salary - $130,000/year
• 4 weeks paid vacation
• Comprehensive health care benefits
• Car allowance
• Mobile phone and laptop allowance
• 50% discount card for food and drinks across all restaurants
• Travel opportunities for operational events and regional support
• Growth and advancement opportunities through internal mobility
• Recognition programs, awards, and team experiences