ZipRecruiter

Log In

1

Regional Chef Jobs (NOW HIRING)

Genuine Concepts

REGIONAL CHEF

Scottsdale, AZ · On-site

As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out ...

Genuine Concepts

REGIONAL CHEF

Scottsdale, AZ · On-site

$67K - $91K/yr

As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out ...

Genuine Concepts

REGIONAL CHEF

Scottsdale, AZ · On-site

$67K - $91K/yr

As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out ...

Compass Group

REGIONAL CHEF

Cincinnati, OH · On-site

$110K - $125K/yr

Regional Chef (National Accounts) Salary: $110000 - $125000 / year Other Forms of Compensation: 30% Bonus Opportunity As the leader in business and industry dining, Eurest is the company to join if ...

Compass Corporate

REGIONAL CHEF

Chicago, IL · On-site

$114K - $124K/yr

Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the ...

Compass Group

REGIONAL CHEF

Chicago, IL · On-site

$114K - $124K/yr

Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the ...

Compass Group

REGIONAL CHEF

Chicago, IL · On-site

$114K - $124K/yr

Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the ...

Compass Group

REGIONAL CHEF

Chicago, IL · On-site

$114K - $124K/yr

Working as the Regional Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs within a respective territory. You will be responsible for the ...

Taher, Inc.

Regional Chef

Washington, DC · On-site

$75K - $103K/yr

Our Regional Chefs manage Business and Industry operations while connecting food and our clients. This highly visible role includes food execution, employee training, and educating students and ...

Eurest

REGIONAL CHEF (NATIONAL ACCOUNTS)

Cincinnati, OH · On-site

$110K - $125K/yr

Regional Chef (National Accounts) Salary: $110000 - $125000 / year Other Forms of Compensation: 30% Bonus Opportunity As the leader in business and industry dining, Eurest is the company to join if ...

Brigaid

Soledad Program Chef

Soledad, CA · On-site

$90K/yr

Regional Chef Location: Soledad, CA Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Soledad Unified School District (SUSD)! Since 2016, we've been ...

Brigaid

DREAM Program Chef

Bronx, NY · On-site

$110K/yr

Regional Chef Location: New York, NY (East Harlem, South Bronx) Compensation: $110,000 plus full benefits We're hiring a Program Chef to lead our work with DREAM Charter Schools (DREAM)! Since 2016 ...

next page

Showing results 1-20

All JobsRegional Chef Jobs

Regional Chef information

See salary details

$35K

$105.6K

$217.5K

How much do regional chef jobs pay per year?

As of Jul 14, 2026, the average yearly pay for regional chef in the United States is $105,645.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,500.00 and $157,500.00 per year, depending on experience, location, and employer.

What Is a Regional Chef?

A regional chef works for a franchise, corporate brand, or culinary institution that has several dining locations. As a regional chef, your duties are to oversee the operations across all the restaurants in your region. For example, a regional chef who works for a school food services provider assesses the current menu, develops a new one, and visits the schools to implement the changes, including training and advising the chefs and cooks on meal preparation and nutrition. In general, you help to source food, develop relationships with vendors, and monitor financial planning for your region. In this management role, your job also includes hiring, training, and guiding a team of chefs.

What is a Regional Chef?

A Regional Chef is a culinary professional responsible for overseeing the kitchen operations and food quality across multiple restaurants or establishments within a specific geographic area. They develop menus, ensure consistency in food preparation, manage culinary teams, and maintain food safety standards. Regional Chefs often collaborate with restaurant managers and executive chefs to implement new recipes and optimize kitchen performance. Their role is crucial in maintaining brand standards and driving culinary excellence throughout the region.

What is the difference between Regional Chef vs Executive Chef?

AspectRegional ChefExecutive Chef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentOversees multiple locations within a regionManages a single restaurant or kitchen
Employer & Industry UsageHospitality chains, restaurant groupsIndependent restaurants, hotels
Search & Comparison IntentRegional oversight, multi-location managementKitchen management, restaurant operations

The main difference between a Regional Chef and an Executive Chef is their scope of responsibility. A Regional Chef oversees multiple restaurant locations within a region, focusing on consistency and regional standards. An Executive Chef manages the kitchen of a single restaurant or hotel, concentrating on daily kitchen operations and culinary quality. Both roles require culinary certifications and experience, but their work environments and management scope differ significantly.

What are the key skills and qualifications needed to thrive as a Regional Chef, and why are they important?

To thrive as a Regional Chef, you need extensive culinary expertise, menu development experience, and often a degree in culinary arts or hospitality management. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe is typically required. Leadership, creativity, and strong communication are vital soft skills for inspiring kitchen teams and maintaining brand consistency across locations. These skills are crucial for delivering high-quality cuisine, ensuring operational efficiency, and driving the success of multiple establishments under your supervision.

How does a Regional Chef typically collaborate with local kitchen teams across different locations?

As a Regional Chef, you’ll regularly work with kitchen teams at various locations to maintain consistency in food quality, menu execution, and safety standards. This often involves conducting onsite visits, leading training sessions, and providing hands-on support during menu rollouts or high-volume events. Effective communication and adaptability are key, as you'll need to tailor your approach to the unique strengths and challenges of each team. Building strong relationships and fostering a culture of continuous improvement are essential for success in this collaborative leadership role.
More about Regional Chef jobs
What cities are hiring for Regional Chef jobs? Cities with the most Regional Chef job openings:
What are the most commonly searched types of Chef jobs? The most popular types of Chef jobs are:
What states have the most Regional Chef jobs? States with the most job openings for Regional Chef jobs include:
What job categories do people searching Regional Chef jobs look for? The top searched job categories for Regional Chef jobs are:
Regional Chef jobs near you
Infographic showing various Regional Chef job openings in the United States as of July 2026, with employment types broken down into 77% Full Time, 22% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $105,645 per year, or $50.8 per hour.
REGIONAL CHEF

REGIONAL CHEF

Genuine Concepts

Scottsdale, AZ • On-site

Full-time

Posted 12 days ago

Job description

POSITION SUMMARY:
As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards. You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. You will ensure integrity of food recipes and that execution is upheld.
DUTIES & RESPONSIBILITIES:
  • As the Regional Chef you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll out, financial accountability, store level menu execution and culinary standards.
  • You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance.
  • Maintenance of equipment, including cleaning responsibilities.
  • Manage spring and fall menu rollouts and holiday special timelines.
  • Leading all menu development initiatives, including concept creation, recipe development, product testing, recipe documentation and menu item costing to ensure quality, consistency and profitability. Responsible for overseeing the successful rollout of new menu items across all restaurant locations by developing implementation plans, training materials, and operational procedures. This position works collaboratively with the marketing team and other departments to ensure menu launches align with promotional calendars, meet established deadlines and support company objectives while maintaining brand standards.
  • Works closely with the operations team and the executive team.

Requirements
KNOWLEDGE & SKILLS:
  • Must be able to WOW us with a food tasting!
  • We are a food focused group so you must have a balanced ability to execute amazing food along with delivering on operations standards.
  • Must have proven success as multi-unit leader, Corporate Chef or an Executive Chef in a high volume restaurant environment.
  • Constant desire to stay on top of current food trends and deliver impeccable hospitality.
  • Ability to do theoretical costing around food, purchasing and labor.
  • Must possess a strong financial acumen, command of the P&L and the ability to effectively interpret reporting.
  • Comprehensive understanding of properly yielding and writing recipes.
  • Strong working knowledge with Microsoft Office, Outlook, Word and Excel.
  • Must possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure.
  • Extremely high standards and attention to detail, well organized and able to multitask. High level of personal initiative, action and results oriented.

Apply