The Regional Chef holds the standard for every kitchen in an assigned region and develops the Chefs who run them. This is a hands-on leadership role spent in restaurants: auditing, coaching, teaching, and cooking alongside teams. The Regional Chef partners with the region’s Area Director to build the strongest, most consistent group of restaurants in the company, and works with the VP of Culinary to develop the systems and processes that make excellence repeatable.
Menu development and kitchen design are owned by the VP of Culinary. The Regional Chef’s job is to make sure what has been built is executed the same way in every restaurant, every shift, and that the people running those kitchens keep getting better.
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