As a Regional Chef, you will partner closely with the leadership team to drive culinary excellence across multiple locations within your assigned territory. This role is responsible for leading the development, execution, and continuous improvement of innovative food programs and concepts. You will play a critical role in menu strategy, new account openings, facility design, and ensuring consistent culinary standards across all locations. This is a highly visible leadership position requiring strong multi-unit experience, creativity, operational discipline, and the ability to influence and develop culinary teams at scale. Key Responsibilities Lead the planning, development, and implementation of new menus, food concepts, and culinary programs across multiple markets (Charleston, St. Louis, San Antonio, Phoenix). Drive research, testing, recipe development, and documentation of new dishes and platforms to ensure scalability and consistency. Serve as a culinary leader and mentor, providing guidance, coaching, and development to Executive Chefs and culinary teams across the region. Ensure all locations consistently meet and uphold Core Culinary Standards and company food program expectations. Oversee and support new account openings, renovations, and facility rollouts, including kitchen design input and operational readiness. Partner with Operations and Executive Leadership to identify opportunities for cost optimization, product improvement, and menu innovation. Conduct Culinary Reviews, audits, and performance evaluations, providing actionable feedback and recommendations. Lead onboarding and training of new chefs, ensuring alignment with company standards, systems, and expectations. Maintain strong communication with the Corporate Executive Chef, Regional Director of Operations, and unit leadership teams. Ensure compliance with all food safety, sanitation, and regulatory standards across the region. Promote a culture of ownership, accountability, and high-quality service delivery at every location. Preferred Qualifications Degree in Culinary Arts from an accredited institution (e.g., CIA, Johnson & Wales) or equivalent professional experience. Minimum of 5 years of progressive culinary leadership experience, including multi-unit oversight. Strong background in menu development, cost management, and operational standardization. Experience supporting multi-site operations, new openings, and large-scale food programs. Serv. Safe Certification (required). Proficient in Microsoft Office Suite and food management systems (e.g., Webtrition). Ability to thrive in a fast-paced, highly dynamic environment with significant travel. Certified Executive Chef (CEC) designation is a plus. Comfortable operating in regulated environments with strict compliance requirements.