Regional Chef

Southwest Foodservice Excellence, LLC • Chipley, FL

7d • $80,000 - $85,000 • Onsite

About The Position

The Regional Chef supports sales and operational initiatives by leading culinary execution for tradeshows, presentations, and client-facing events, showcasing the organization's food programs and standards. This role provides direct support to client accounts during events, ensuring consistent food quality, presentation, and adherence to operational requirements. Responsibilities include training culinary staff on standardized recipes and procedures, developing new recipes to support menu innovation, and reinforcing company culinary programs and customized offerings. The Regional Chef also drives implementation of company food strategies and initiatives across the region to maintain consistency and elevate overall food service performance. This position will oversee school districts within the Panama City/Panhandle region of Florida.

Requirements

• Bachelor's degree in Culinary Arts, Food Service/Management, or related field; or a Culinary Certificate with 2+ years of relevant experience.
• Minimum 5 years of progressive culinary and/or kitchen management experience, including high-volume, multi-site foodservice operations and catering.
• Strong knowledge of food quality standards, sanitation and safety regulations, production processes, food cost controls, and current food/catering trends; food safety certification/experience required.
• Proficiency in Microsoft Office, nutrition and culinary software systems; must obtain a food handler's card (if required), pass background check and fingerprinting, and hold a valid driver's license with ability to travel.

Nice To Haves

• Experience in K–12 school food service environments preferred.

Responsibilities

• Support sales initiatives through preparation and execution of culinary presentations, tradeshows, and client-facing demonstrations.
• Provide on-site culinary operations support for client events, ensuring adherence to food quality, presentation, and execution standards.
• Conduct culinary training for district chefs and kitchen staff, including standardized recipes, operational procedures, and consistency across locations.
• Develop and standardize recipes to support menu innovation and align with company programs and customer requirements.
• Implement and maintain company culinary programs, including customized offerings and regional initiatives, across assigned accounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level