Regional Chef

Regional Chef Reports To: Regional Director / Chief Culinary Officer Work Schedule: Monday - Friday Exempt The Regional Chef provides strategic and operational leadership for all kitchen functions, overseeing menu planning, food production, and the day‑to‑day performance of a multi-tiered culinary team. This role serves as the primary culinary authority on‑site, setting the tone for quality, creativity, and professionalism across every aspect of the culinary operation. The Chef is accountable for translating the organization's culinary vision into consistent, high‑quality execution, balancing the art of food with the discipline of sound kitchen management, financial stewardship, and team development. Key Duties and Responsibilities: Administrative Assists in the management oftChef team. Monitors and distributes daily work assignments. Conducts weekly one on ones with Sous Chef team members as well as developing an agenda for weekly chef's meeting. Manage Sous Chef ADP / time off requests. Complete Sous Chef Team Yearly Reviews. Review weekly cafe menus and propose edits based on seasonality, balance of dishes, balance of execution, product cost, or any other metric set forth by the Client and Yarzin‑Sella. Effectively use the Client’s systems to communicate and manage shared drives / recipe and menu databases. Ensures the completion of cafe prep lists and orders. Meets deadlines and completes assigned tasks on time. Oversee food safety program including weekly audits and training as necessary. Meet with Regional Chef on a weekly basis to communicate status of cafes and identify any needs to improve the overall guest experience. Food Execution Create dishes and associated recipes as needed. Ensure that all food meets the highest quality standards and is served on time. Oversee daily production from each kitchen department to ensure proper presentation and preparation that meets or exceeds standards set forth by the clientand Yarzin‑Sella. Conduct regular department walk‑throughs and perform food tastings. Provide feedback and guidance to Sous Chef(s). Training and Mentoring Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed. Monitor and train team members in proper sanitation procedures. Enforce best practices for safety and sanitation in the kitchen. Identify and implement training / career development for Sous Chefs. #J-18808-Ljbffr