Regional Chef

Meriwether Godsey•Lynchburg, VA

About The Position

Meriwether Godsey is seeking a Regional Chef based in Pennsylvania to oversee or collaborate with management of accounts in the region and lead kitchen and food-preparation teams. The role includes preparing and cooking meals, coordinating staff, maintaining food quality and safety, managing supplies and inventory, and ensuring kitchens meet company standards. The position involves regular in- and out-of-state travel and offers a fast-paced, team-oriented environment focused on hospitality and serving others.

Requirements

10 years of experience.
Prior experience in a production kitchen and/or contract dining in a role requiring an elevated skill level.
ServSafe® Certification or ability to obtain it within six months of employment.
Experience with high-volume food service operations, preferably in school environments.
Ability to measure products and convert units of measure.
High levels of professionalism and strong communication, organizational, and problem-solving skills.
Flexibility and ability to switch between locations and job duties.
High school diploma or equivalent.

Nice To Haves

Growing knowledge of sustainable practices.
Experience with high-volume food service operations in school environments.

Responsibilities

Prepare, cook, and portion large quantities of meals and other food items.
Supervise or coordinate cooks and other staff involved in preparing, cooking, garnishing, and presenting food; monitor and train staff on food preparation and safety systems.
Record cook-to-hold temperatures, complete production sheets, and use production and purchasing systems.
Design recipes and recommend changes to recipes or cooking methods to improve products and ensure quality.
Order or requisition food and other supplies needed for efficient operations.
Monitor and record kitchen inventory; order food supplies and receive and check products for freshness and quality.
Determine food presentation in accordance with Meriwether Godsey standards and brand.
Ensure proper equipment use, perform preventive maintenance, and schedule equipment maintenance.
Inspect supplies, equipment, and work areas for conformance with established standards.
Demonstrate new cooking techniques or equipment to staff.
Check raw and cooked food products to ensure they meet standards.
Record operational or production data.
Prepare and cook foods of all types, both routinely and for special guests or functions.
Keep food production areas, kitchen equipment, and storage areas clean, organized, and sanitized; participate in and assist with coordinating cleaning of cooking areas and equipment.
Attend daily production meetings and provide input on leftover utilization, efficiency, and product quality.
Perform duties in accordance with people-safety, food-safety, and sanitation best practices.
Maintain regular and predictable attendance.
Travel regularly within and outside the state.
Perform other duties as assigned.