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Regional Chef Jobs in Stuart, FL (NOW HIRING)

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Regional Chef information

See Stuart, FL salary details

$30.9K

$93.3K

$192K

How much do regional chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for regional chef in Stuart, FL is $93,253.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,800.00 and $139,000.00 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 Stuart, FL?

The most popular types of Chef jobs in Stuart, FL are:

What cities near Stuart, FL are hiring for Regional Chef jobs?

Cities near Stuart, FL with the most Regional Chef job openings:

Regional Chef jobs near you
Infographic showing various Regional Chef job openings in Stuart, FL as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 13% Part Time, 2% Temporary, and 1% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $93,253 per year, or $44.8 per hour.

Regional Dietary Consultant

OnTray

Port Saint Lucie, FL

$70K - $75K/yr

Full-time

Re-posted yesterday

Job description

About Us

OnTray is growing company that services nursing home kitchens with menus, budgeting, efficiencies, compliance, sanitary and general consulting. 

Job Description

The Regional Dietary Consultant is a part of a management team for the district and provides overall planning, direction, evaluation and control of the food service units, achieving operational and financial goals. The Regional Director provides guidance and motivation to Culinary Services Managers and Associates. The role is instrumental in establishing and maintaining effective customer/client rapport.  This position will have to travel between Miami and Orlando to manage kitchen in both locations.

Key Responsibilities:

  • Manage accounts within set region to ensure compliance with government and agency standards.
  • Manage planning, budget analysis and reporting for the Region.
  • Creating efficiencies within facility kitchens.
  • Assist with training Food Service Directors in Ordering process and tray card program.
  • Assist with hire process and/or interview process for facility DSM as needed.
  • Ensure that OnTray policies are met in each facility.
  • Report on any equipment needs in facilities.
  • Ensure that facilities’ kitchen are clean, logs are kept, etc ….
  • Assist with training and overseeing food quality and food presentation program.
  • Oversee inventory.
  • Assist with order guides and menu adjustments.
  • Assist with staffing hours for kitchen.
  • Communicating the happenings in facilities.
  • other duties as assigned

Qualifications:

  • Experience in long term care food service management.
  • Experience in budget management
  • Possess all required licensure to serve as a food service director (CDM or equivalent) and food mangager license. 
  • ServeSafe (or equivalent) proctor is a plus.
  • Chef experience (culinary training) is a plus.