Sr Regional Chef

Southwest Foodservice Excellence, LLC•Scottsdale, AZ

1d•$90,000 - $95,000•Onsite

About The Position

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. This position leads high-impact initiatives including menu innovation, culinary standardization, talent development, and sales enablement, while ensuring best-in-class food quality, consistency, and profitability. The Senior Regional Chef serves as a thought leader and brand ambassador, elevating the organization’s Food First culture and reinforcing innovation as a core differentiator.

Requirements

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
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
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)
Maybe exposed to strong smells from food products
Maybe exposed to cold and freezing temperatures
If hired, must be able to obtain a ServSafe Certificate and/or a Food Handlers Card (if applicable).

Nice To Haves

K-12 or institutional foodservice experience preferred

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