Sr Regional Chef
SFE- Southwest Foodservice Excellence
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Job summary
SFE- Southwest Foodservice Excellence is seeking a Sr. Regional Chef to lead enterprise-wide culinary excellence and drive strategic initiatives across multiple regions.
This role partners with executive leadership, operations, and sales to shape culinary strategy, elevate client experience, and accelerate growth. The ideal candidate has 7–10+ years of progressive leadership in multi-unit or high-volume foodservice, strong business acumen, and a track record in sales support and high‑level
Qualifications
- Bachelor’s Degree in Culinary Arts, Hospitality, or related field (or equivalent experience) required.
- 7–10+ years of progressive culinary leadership experience in multi-unit or high-volume foodservice environments.
- Proven success leading regional or enterprise culinary programs across multiple locations.
- Strong business acumen including food cost management, labor efficiency, and scalability.
- Experience supporting sales growth, client engagement, and high-level presentations.
- Deep knowledge of culinary trends, innovation, and foodservice technology.
- Exceptional leadership, communication, and influencing skills.
- K-12 or institutional foodservice experience preferred.
- Proficiency in Microsoft Office, nutrition-related software programs, and culinary-related technology.
- Ability to pass an extensive nationwide criminal background check and fingerprint analysis.
- Current driver’s license and ability to travel freely in the United States.
Responsibilities
- Define and execute regional culinary strategies aligned with company growth objectives and client needs.
- Act as a senior advisor to operations, contributing to margin improvement, food cost optimization, and concept development.
- Influence executive decision‑making through culinary insights, trend forecasting, and performance data.
- Lead cross‑functional initiatives that enhance operational efficiency and guest satisfaction.
- Serve as a senior culinary ambassador in high‑profile client presentations, national accounts, and strategic bids.
- Partner with sales leadership to design and deliver customized culinary solutions that drive revenue growth.
- Lead culinary storytelling through elevated presentations, tastings, and innovation showcases.
- Support retention and expansion of key accounts through differentiated culinary experiences.
- Provide oversight and guidance across multiple districts to ensure consistent execution of culinary standards.
- Lead complex, high‑visibility events and support critical account openings or transitions.
- Identify operational gaps and implement scalable solutions to improve quality, speed, and cost efficiency.
- Establish and monitor KPIs tied to food quality, innovation adoption, and operational performance.
- Mentor and develop Regional and District Chefs, building a strong internal culinary leadership pipeline.
- Design and lead advanced training programs focused on culinary skills, leadership, and business acumen.
- Foster a high‑performance culture grounded in accountability, collaboration, and continuous improvement.
- Provide succession planning and performance coaching across the culinary organization.
- Lead enterprise‑level menu innovation and culinary R&D, aligning with consumer trends and client expectations.
- Standardize recipes, platforms, and culinary programs for scalability and consistency.
- Introduce new concepts, global flavors, and emerging techniques to maintain a competitive edge.
- Partner with supply chain and nutrition teams to ensure feasibility, compliance, and cost control.
- Champion the company’s Food First philosophy and embed innovation into daily practice.
- Act as a cultural leader promoting inclusivity, creativity, and culinary excellence across all regions.
- Drive adoption of customized programs tailored to diverse client and community needs.
- Represent the organization at industry events, tradeshows, and strategic partnerships.
Skills
Education
Tools
Job description
The Senior Regional Chef is a strategic culinary leader responsible for driving enterprise-wide culinary excellence, innovation, and operational performance across multiple regions. This role partners closely with executive leadership, operations, and sales to shape culinary strategy, enhance client experience, and accelerate business growth.
- Define and execute regional culinary strategies aligned with company growth objectives and client needs.
- Act as a senior advisor to operations, contributing to margin improvement, food cost optimization, and concept development.
- Influence executive decision‑making through culinary insights, trend forecasting, and performance data.
- Lead cross‑functional initiatives that enhance operational efficiency and guest satisfaction.
- Serve as a senior culinary ambassador in high‑profile client presentations, national accounts, and strategic bids.
- Partner with sales leadership to design and deliver customized culinary solutions that drive revenue growth.
- Lead culinary storytelling through elevated presentations, tastings, and innovation showcases.
- Support retention and expansion of key accounts through differentiated culinary experiences.
- Provide oversight and guidance across multiple districts to ensure consistent execution of culinary standards.
- Lead complex, high‑visibility events and support critical account openings or transitions.
- Identify operational gaps and implement scalable solutions to improve quality, speed, and cost efficiency.
- Establish and monitor KPIs tied to food quality, innovation adoption, and operational performance.
- Mentor and develop Regional and District Chefs, building a strong internal culinary leadership pipeline.
- Design and lead advanced training programs focused on culinary skills, leadership, and business acumen.
- Foster a high‑performance culture grounded in accountability, collaboration, and continuous improvement.
- Provide succession planning and performance coaching across the culinary organization.
- Lead enterprise‑level menu innovation and culinary R&D, aligning with consumer trends and client expectations.
- Standardize recipes, platforms, and culinary programs for scalability and consistency.
- Introduce new concepts, global flavors, and emerging techniques to maintain a competitive edge.
- Partner with supply chain and nutrition teams to ensure feasibility, compliance, and cost control.
- Champion the company’s Food First philosophy and embed innovation into daily practice.
- Act as a cultural leader promoting inclusivity, creativity, and culinary excellence across all regions.
- Drive adoption of customized programs tailored to diverse client and community needs.
- Represent the organization at industry events, tradeshows, and strategic partnerships.
This job description does not state nor imply that these are the only duties to be performed by the employee in this position. It is not intended to give all the details or a step‑by‑step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department. This job description does not constitute an offer of continued employment or an employment contract.
- Bachelor’s Degree in Culinary Arts, Hospitality, or related field (or equivalent experience) required.
- 7–10+ years of progressive culinary leadership experience in multi‑unit or high‑volume foodservice environments.
- Proven success leading regional or enterprise culinary programs across multiple locations.
- Strong business acumen, including food cost management, labor efficiency, and operational scalability.
- Experience supporting sales growth, client engagement, and high‑level presentations.
- Deep knowledge of culinary trends, innovation, and foodservice technology.
- Exceptional leadership, communication, and influencing skills.
- K‑12 or institutional foodservice experience preferred.
- Proficiency in Microsoft Office, nutrition‑related software programs, and culinary‑related technology.
- Ability to pass an extensive nationwide criminal background check and fingerprint analysis.
- Current driver’s license and ability to travel freely in the United States.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. This position will be involved heavily in computer tasks and telephone communication including, but not limited to, customer service. This job requires a comprehensive work effort while generally working a regular five‑day work week schedule, however, occasionally a six‑or seven‑day work schedule may be required. Corporate meetings and functions may be required.
The position requires travel 75% or more of the time.
In addition:
- Ability to move throughout the kitchen and cafeteria to prepare food and assist in cafeteria management.
- Be able to work in a standing position for long periods of time (up to 8 hours).
- Might be exposed to strong smells from food products.
- Might be exposed to cold and freezing temperatures.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
If hired, must be able to obtain a ServSafe Certificate and/or a Food Handlers Card (if applicable).
Supervision Exercised: 70%
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