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Position Summary
The Regional Chef – Field Systems & Operations is a hands-on culinary leader responsible for enforcing standards, strengthening execution, and driving operational discipline across their region. This role leads from the kitchen — coaching teams, auditing systems, and ensuring every location consistently delivers high-quality scratch cooking and clean, organized operations.
Key Responsibilities
Field Execution & Audits
- Conduct regular kitchen audits focused on food quality, cleanliness, prep systems, and execution.
- Enforce recipe compliance, portion control, plating standards, and line organization.
- Ensure brand standards for scratch cooking and service readiness are consistently met.
Team Leadership & Development
- Train and mentor Chefs, Sous Chefs, and Line Cooks.
- Provide direct, constructive feedback and reinforce accountability.
- Support hiring, onboarding, and development of culinary leaders.
Systems & Cost Controls
- Monitor waste, yields, inventory, and food cost performance.
- Validate execution of Restaurant 365 and Toast systems.
- Identify and correct causes of waste and inconsistency.
Food Safety & Compliance
- Enforce health code, sanitation, labeling, and temperature standards.
- Maintain organized, inspection-ready kitchens at all times.
Reporting & Communication
- Submit weekly field reports outlining performance and action plans.
- Partner closely with the VP of Culinary and restaurant leadership.
Qualifications
- Multi-unit culinary leadership experience in high-volume environments.
- Strong knowledge of prep systems, line flow, and scratch execution.
- Proficiency in cost controls and operational analysis.
- Confident communicator with strong coaching presence.
- Willingness to travel within the region.
Success Measures
- Cleaner, more disciplined kitchens.
- Consistent execution and reduced food cost variance.
- Stronger team capability and audit performance.
JOB ID: 172163
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Greg Dickinson