Regional Executive Chef, Hospitality
Share
Job Location:
Monthly Salary:
Posted on:
Yesterday
Vacancies:
1 Vacancy
Job Summary
A Taste of Who We Are:
Backed by a tireless commitment to high quality innovative culinary offerings and unparalleled client and guest services Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine the industrys source for food service news and trends.
Our Mission
Delight our guest. Every meal. Every day.
Our Core Values
Our Core Values
Exceptional We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
Hospitality We are tirelessly committed to providing the highest quality food beverages and service by anticipating our guests needs so they can count on memorable experiences every time.
Collaboration We prioritize working together with a shared vision and effective & transparent communication we unite as one team to achieve remarkable experiences.
Responsibility we hold ourselves accountable to be there for our team and clients to deliver what we say we will when we say we will and check in on progress along the way.
Innovation We are forward-thinkers always looking for new processes technologies and techniques to increase efficiencies and scalability to improve our services.
The Experience Youll Create:
The Regional Executive Chef is a senior culinary leader responsible for overseeing a large-scale multi-faceted off-premises catering operation. This role leads all culinary strategy and execution across exclusive venues and true off-premise catering events where all food equipment and staff are transported to locations ranging from 10 minutes to 4 hours away.
This individual must possess the ability to see the full culinary and operational picture manage numerous moving parts simultaneously and lead a diverse team with compassion accountability and excellence. The Regional Executive Chef will be deeply involved in menu development staffing systems oversight budgeting large-scale event execution and organizational growth while also being hands-on and supportive when needed.
Culinary Leadership & Strategy
Culinary Leadership & Strategy
- Oversee and execute the culinary vision for all off-premise catering programs and exclusive venues
- Create develop and standardize menus that balance creativity scalability quality and profitability
- Ensure consistent food quality presentation and execution across all events and locations
- Lead recipe development testing documentation and implementation
- Maintain high standards for food safety sanitation and compliance across all operations
Operations & Event Execution
- Plan manage and execute large-scale events with complex logistics and timelines
- Oversee all culinary aspects of off-site events including prep packing transportation on-site execution and breakdown
- Collaborate with operations sales and event teams to ensure seamless execution
- Anticipate challenges and proactively problem-solve in fast-paced high-pressure environments
- Maintain operational excellence for events occurring simultaneously across multiple locations
Team Leadership & Development
- Build structure and lead a large diverse culinary team across regions and venues
- Create organizational charts define roles and establish clear lines of accountability
- Recruit hire train mentor and retain top culinary talent
- Foster a positive inclusive and growth-oriented culture rooted in respect and teamwork
- Lead with a compassionate likable management style while holding teams accountable
- Be willing to get in the trenches roll up sleeves and support the team as needed
Scheduling & Workforce Management
- Oversee scheduling to ensure proper staffing for events prep and venue operations
- Balance labor efficiency with service and execution standards
- Adjust staffing plans as business needs evolve
Financial & Systems Oversight
- Maintain a strong understanding of culinary budgets food costs labor and overall financial performance
- Work collaboratively with leadership to manage budgets and drive profitability
- Understand and effectively utilize a wide variety of operational systems (inventory scheduling costing production etc.)
- Ensure purchasing production and execution align with budgetary goals
Communication & Availability
- Serve as a key point of contact for culinary leadership across the organization
- Be available to respond to phone calls and emails seven days a week as business needs require
- Communicate clearly and professionally with internal teams leadership and external partners
Compliance & Standards
- Ensure full compliance with company policies food safety regulations and local/state requirements
- Lead by example in professionalism accountability and ethical conduct
- Continuously evaluate processes and implement improvements aligned with company standards and growth goals
Ingredients for Thriving:
- Minimum 5 years of experience leading a multi-faceted off-premises catering culinary program
- 24 year culinary degree strongly preferred
- ServSafe Certification required
- Proven experience managing large teams and complex event operations
- Strong organizational skills with the ability to juggle multiple projects simultaneously
- Demonstrated success in team building talent recruitment and leadership development
- Ability to see the big picture while managing detailed execution
- Experience with large-scale event planning and execution
- Strong understanding of food and labor budgeting
- Flexible schedule with availability as needed including weekends and peak event periods
#IND102
#LI-AB1
#LI-AB1
Savor the Benefits:
We offer a range of benefits for eligibles team members including:
- Health Coverage Medical Dental and Vision
- Voluntary Life/AD&D Short-Term and Long-Term Disability Critical Illness
- 401(k)
- Paid Time Off
- Wellness Programs
- Additional Perks
To see a summary of current benefits please visit Experience:
IC
Key Skills
- Cobol
- Facilities Management
- Environmental Science
- Interior
- Animal Charity
- BIM
About Company
The Great Lakes leader in office food and beverage services. Office micro markets | vending | office coffee & snacks. Food Your Way.
