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Regional Chef Jobs in Florida (NOW HIRING)

Fleming's

Executive Chef

Bradenton, FL · On-site

$64K - $89K/yr

Requirements: * 3 years minimum as an Executive Chef, Executive Kitchen Manager or Regional Chef * Prior experience at a fine dining or casual plus restaurant, highly preferred * 2-year culinary ...

Arcis Golf

Executive Chef

Weston, FL · On-site

$68K - $93K/yr

Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. * Maintains constant communication ...

Arcis Golf

Executive Chef

Weston, FL · On-site

$68K - $93K/yr

Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. * Maintains constant communication ...

Hampton Golf Inc.

Sous Chef

Alva, FL

$24 - $28/hr

... the region. Compensation & Benefits Salary: $24 to $28 per hour, based on experience Benefits ... Job title Sous Chef Reports to Executive Chef Classification May be hourly or salary, full time, ...

New

Hampton Golf - River Hall Country Club

Sous Chef

Alva, FL · On-site

$24 - $28/hr

... the region. Compensation & Benefits Salary: $24 to $28 per hour, based on experience Benefits ... Job title Sous Chef Reports to Executive Chef Classification May be hourly or salary, full time, ...

New

MINA Group

Sous Chef

Aventura, FL · On-site

$60K - $65K/yr

... the regions finest ingredients. About the Role: The Sous Chef at Bourbon Steak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to ...

MINA Group

Sous Chef

Miami, FL · On-site

$60K - $65K/yr

... the regions finest ingredients. About the Role: The Sous Chef at Bourbon Steak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to ...

Kōsen

Head Sushi Chef

Tampa, FL

If you're ready to elevate your career and lead one of the region's top sushi programs, we'd love to hear from you. Apply today and become the Executive Sushi Chef at KŌSEN.

American Cruise Lines

Executive Chef

Saint Augustine, FL · On-site

$62K - $85K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and ...

American Cruise Lines

Executive Chef

Punta Gorda, FL

$64K - $89K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and ...

American Cruise Lines

Executive Chef

Punta Gorda, FL · On-site

$64K - $89K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and ...

American Cruise Lines

Executive Chef

Saint Augustine, FL

$62K - $85K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and ...

Prime Goup

Head Chef

Miami, FL · On-site

Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate ...

ALL DAY

Executive Chef

Miami, FL · On-site

$80K - $95K/yr

The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor ... Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with ...

Kōsen

Head Sushi Chef

Tampa, FL · On-site

If you're ready to elevate your career and lead one of the region's top sushi programs, we'd love to hear from you. Apply today and become the Executive Sushi Chef at KŌSEN. More detail about Kōsen ...

Prime Goup

Head Chef

Miami, FL · On-site

Work closely with the executive chef to create and regularly update the menus to reflect traditional and contemporary dishes, utilizing knowledge of regional cuisines and cooking styles. Incorporate ...

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All JobsRegional Chef JobsRegional Chef Jobs in Florida

Regional Chef information

See Florida salary details

$26.2K

$78.9K

$162.5K

How much do regional chef jobs pay per year?

As of Sep 1, 2026, the average yearly pay for regional chef in Florida is $78,947.00, according to ZipRecruiter salary data. Most workers in this role earn between $36,200.00 and $117,700.00 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 are the key skills and qualifications needed to thrive as a regional chef?

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.

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.

More about Regional Chef jobs

What are the most commonly searched types of Chef jobs in Florida?

The most popular types of Chef jobs in Florida are:

What are popular job titles related to Regional Chef jobs in Florida?

For Regional Chef jobs in Florida, the most frequently searched job titles are:

What job categories do people searching Regional Chef jobs in Florida look for?

The top searched job categories for Regional Chef jobs in Florida are:

What cities in Florida are hiring for Regional Chef jobs?

Cities in Florida with the most Regional Chef job openings:

Regional Chef jobs near you
Infographic showing various Regional Chef job openings in Florida as of August 2026, with employment types broken down into 91% Full Time, and 9% Part Time. Highlights an 100% In-person job distribution, with an average salary of $78,947 per year, or $38 per hour.

Regional Chef (Airport Restaurants)

Areas Deutschland Holding GmbH

Miami, FL • On-site

Full-time

Re-posted 6 days ago

Job description

Position Title: Regional Chef
Reports To: Director of Operations
Department: Concepts and Standards
Status: Exempt: Full time
Date: February 2023
Broad Functions: Adeep passion for creating and serving exceptional food and providing unparalleled service to Guest. This position requires a dynamic and motivated leader who is able to inspire and direct their kitchen team to success. This person should have a strong culinary background and extensive experience in high-volume restaurants, with a minimum of 5 years of experience and at least 3 years as a Kitchen Manager or Head Chef.
As a key member of our management team, the Regional Chef will be responsible for overseeing all aspects of kitchen operations. This includes planning and executing menus, leading the kitchen team, managing food and labor costs, and ensuring compliance with health, safety, and sanitation regulations, as well as HACCP protocols. The Regional Chef must also have a good understanding of inventory management and be able to manage the ordering and stocking of supplies to keep the kitchen operational at all times.
Main Duties and Responsibilities:
  • Lead, manage, and oversee the daily operations of the kitchen: The Regional Chef will be responsible for ensuring that the kitchen runs smoothly and efficiently on a daily basis. This includes overseeing all cooking and preparation, managing the kitchen staff, and ensuring that all orders are accurately and promptly prepared to meet the high standards of quality and service that the restaurant is known for.

  • Plan and execute menus, special events, and promotions: The Regional Chef will be responsible for developing and executing creative and innovative menus that showcase the restaurant's culinary offerings and reflect industry trends and customer preferences. In addition, the Regional Chef will be responsible for planning and executing special events and promotions that drive traffic, increase sales, and enhance the restaurant's reputation.

  • Lead and motivate the kitchen team: The Regional Chef will be responsible for creating a positive and productive work environment in the kitchen by leading and motivating the kitchen staff. This includes providing regular training and development opportunities, setting clear performance expectations, and recognizing and rewarding success.

  • Manage food and labor costs: The Regional Chef will be responsible for managing food and labor costs to ensure that the kitchen operates within budget. This includes controlling food waste, negotiating with suppliers, and implementing cost-saving measures.

  • Stay current with industry trends, techniques, and innovations: The Regional Chef will be responsible for staying current with industry trends, techniques, and innovations in order to enhance the restaurant's menu offerings and maintain a competitive edge. This includes attending culinary events, conferences, and workshops, and engaging in ongoing professional development.

  • Ensure compliance with health, safety, and sanitation regulations: The Regional Chef will be responsible for ensuring that the kitchen complies with all health, safety, and sanitation regulations, as well as HACCP protocols. This includes conducting regular kitchen inspections, maintaining cleanliness and organization, and ensuring that all food preparation and storage practices are in compliance with regulations.

  • Manage inventory and ordering of supplies: The Regional Chef will be responsible for managing the kitchen's inventory and ordering of supplies to ensure that the kitchen is well-stocked and operational at all times. This includes conducting regular inventory checks, forecasting supply needs, and placing orders as needed.

  • Resolve conflicts and communicate effectively: The Regional Chef will be responsible for resolving conflicts that may arise within the kitchen and communicating effectively with all kitchen staff and other departments within the restaurant. This includes mediating disputes, facilitating open and honest communication, and ensuring that all kitchen staff understand and follow company policies and procedures.

Skills and Qualifications:
  • A minimum of 5 years of culinary experience in high volume restaurants
  • A culinary degree is preferred.
  • A minimum of 3 years as a Kitchen Manager or Head Chef
  • Strong culinary skills and knowledge of P&L management
  • Personable, approachable, and able to lead and motivate a team.
  • Good work ethic and strong leadership skills
  • Collaborative and able to work well with others.
  • Experience in inventory management and conflict resolution
  • European cuisine experience a plus
  • Serve Safe certified and knowledgeable in HACCP protocols.
  • Hands-on approach and attention to detail
  • Wine knowledge a plus

EEOC Statement:
We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.
Physical Demands:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee operates in an office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. This is largely a sedentary role and requires color determination vision (no color blindness) and to sit for extended periods of time in front of the computer.
This position would require the ability to lift files, open filing cabinets and bend or stand on a stool as necessary. This position requires the ability to occasionally lift office products and supplies, up to 20 pounds. Some bending and/or lifting of supplies and mail in/out materials from time to time may be required.
Travel is not an essential part of the job, but at times will be required due to (re)opening of new or existing locations, or simply due to a necessary update to the marketing materials or to attend a meeting elsewhere.

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