REGIONAL EXECUTIVE CHEF

Compass Group

5d•$95,000 - $120,000•Onsite

About The Position

The Regional Executive Chef provides culinary leadership and oversight across multiple healthcare locations, ensuring on-trend, efficient, safe, and sanitary food production in all assigned operations. This role supports and develops local Executive Chefs and culinary teams while driving regional consistency, quality, and innovation. Responsibilities include menu development, food quality standards, inventory management, purchasing, food cost controls, and culinary talent development.

Requirements

3–5 years of progressive culinary or kitchen management experience
Knowledge of food trends, production systems, sanitation, and food cost controls
Proficient computer skills (Microsoft Office, email, internet)
Excellent communication skills at all organizational levels
ServSafe Certification required or ability to obtain

Nice To Haves

Culinary degree preferred
Bachelor’s Degree in Food Services Technology, Management, or related field preferred
Multi-unit or regional culinary leadership experience preferred
Catering planning and execution experience
Strong leadership and team development skills

Responsibilities

Establish and maintain high culinary standards across retail dining, board meals, and catering operations
Train, mentor, and inspire Executive Chefs and culinary leadership teams
Drive culinary initiatives related to food seasonality, sustainability, health and wellness, and quality
Analyze operational performance, trends, and food cost metrics and lead improvements
Ensure compliance with food safety, sanitation, and regulatory standards
Support menu development, inventory control, purchasing, and cost management
Serve as a regional culinary resource for special projects and operational support
Travel to assigned locations as business needs require