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Regional Chef Jobs (NOW HIRING)

Bon Appetit

Portfolio Project Chef

Sunnyvale, CA · On-site

Minimum 8-12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role. * Demonstrated experience ...

Compass Group

Portfolio Project Chef

Sunnyvale, CA · On-site

Minimum 8-12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role. * Demonstrated experience ...

Fleming's

Executive Chef

Woodland Hills, CA · On-site

$75K - $104K/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 ...

Fleming's

Executive Chef

Mclean, VA

$72K - $99K/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 ...

Fleming's

Executive Chef

Bradenton, FL

$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 ...

Atlas Restaurant Group

Banquet Sous Chef

Wilmington, DE · On-site

$65K - $70K/yr

Partner with the Regional Chef and Banquet Executive Sous Chef to ensure seamless event execution * Maintain high standards of food quality, presentation, and timing across all events * Train, coach ...

Arcis Golf

Executive Chef

Frisco, TX

$66K - $92K/yr

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

Arcis Golf

$63K - $87K/yr

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

Cactus

Chef

Tacoma, WA · On-site

$86K - $95K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

Atlas Restaurant Group

Banquet Sous Chef

Annapolis, MD · On-site

$70K - $80K/yr

Partner with the Regional Chef and Banquet Executive Sous Chef to ensure seamless event execution * Maintain high standards of food quality, presentation, and timing across all events * Train, coach ...

Cactus

Chef

Tacoma, WA · On-site

$86K - $95K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

Cactus

Chef

Tacoma, WA · On-site

$86K - $95K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

Cactus Co

Chef

Tacoma, WA · On-site

$86K - $95K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

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 ...

Cactus

Sous Chef

Seattle, WA · On-site

$80K - $87K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

Cactus

Sous Chef

Seattle, WA · On-site

$80K - $87K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

Cactus

Sous Chef

Bellevue, WA · On-site

$80K - $87K/yr

We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations. * We have a facilities Manager that works tirelessly to keep ...

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Regional Chef information

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$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.
Portfolio Project Chef

Portfolio Project Chef

Bon Appetit

Sunnyvale, CA • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 11 days ago

Bon Appétit Management Company rating

7.7

Company rating: 7.7 out of 10

Based on 57 frontline employees who took The Breakroom Quiz

8th of 67 rated caterers

Job description

Position Title: Portfolio Project Chef 

Salary:  135,000-150,000

Other Forms of Compensation:  

Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary
The Portfolio Project Chef (also titled Supervising Chef) serves as the operational arm of the National Culinary Director, translating culinary vision and strategy into consistent, scalable execution across a portfolio of corporate dining accounts throughout North America. This role bridges high-level culinary leadership with field-level coaching, ensuring that programs, standards, and initiatives are brought to life at every account. The Portfolio Project Chef is an experienced, formally trained culinary professional who understands the nuances of corporate dining environments and thrives on developing culinary teams at all levels.
 
Key Responsibilities
Operational Execution & Account Support
  • Partner with the National Culinary Director to roll out culinary strategies, seasonal programs, and menu initiatives across all portfolio accounts.
  • Support account-level culinary teams remotely and through scheduled engagement, helping assess operations, ensure compliance with brand standards, and provide guidance — distinct from the field-based site evaluation function handled by the Portfolio Field Chef role.
  • Troubleshoot operational challenges at accounts and implement corrective actions in partnership with on-site culinary leadership.
  • Support the onboarding of new accounts, including setup of culinary systems, workflows, and team orientation.
  • Serve as an on-the-ground resource during high-profile events, client activations, or periods of leadership transition at accounts.
 
Culinary Standards & Quality Assurance
  • Ensure consistent adherence to recipe standards, food safety protocols, plating guidelines, and quality benchmarks across all accounts.
  • Conduct culinary audits and produce structured reports with actionable recommendations for improvement.
  • Collaborate with the National Culinary Director to develop and update standard operating procedures (SOPs), recipe libraries, and culinary playbooks.
  • Monitor food and labor cost performance at accounts and work with on-site teams to identify and address variances.
Additional Responsibilities
Chef Development & Training
  • Design, coordinate, and deliver culinary training programs for chefs at all levels — from line cooks and sous chefs to senior executive chefs.
  • Identify skill gaps across the portfolio and develop targeted development plans for individuals and teams.
  • Mentor and coach on-site culinary leaders, providing both formal evaluations and ongoing informal guidance.
  • Facilitate workshops, culinary demonstrations, and team-building events that elevate craft and reinforce company culture.
  • Support succession planning by identifying and nurturing high-potential culinary talent across the portfolio.
 
Collaboration & Communication
  • Act as a key liaison between the National Culinary Director and account-level culinary teams, ensuring clear communication of priorities and expectations.
  • Participate in menu development, product testing, and vendor evaluations as directed.
  • Collaborate cross-functionally with operations, procurement, and client services teams to support account goals.
  • Prepare and present program updates, training summaries, and account assessments to the National Culinary Director on a regular cadence.
Qualifications
Education & Culinary Credentials
  • Culinary degree or diploma from an accredited culinary institute required (e.g., CIA, Johnson & Wales, Le Cordon Bleu, or equivalent).
  • Certifications such as ACF Certified Executive Chef (CEC) or equivalent professional credential strongly preferred.
  • ServSafe Manager Certification (or equivalent food safety credential) required.
 
Experience
  • Minimum 8–12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role.
  • Demonstrated experience managing culinary operations across multiple locations or a large-volume, complex single site (e.g., corporate campus, healthcare system, higher education).
  • Substantial background in corporate dining, business & industry (B&I) foodservice, or contract food management strongly preferred.
  • Proven experience designing and delivering training programs for culinary teams.
  • Track record of managing food cost, labor cost, and operational budgets with measurable results.
 
Skills & Competencies
  • Exceptional culinary knowledge across a broad range of cuisines, cooking techniques, and dietary considerations (allergens, plant-based, wellness).
  • Strong organizational and project management skills; able to manage multiple priorities, accounts, and timelines simultaneously.
  • Excellent interpersonal and communication skills — equally effective coaching a line cook or presenting to a client.
  • Proficiency with culinary management tools, recipe management platforms, and standard MS Office / Google Workspace applications.
  • High emotional intelligence and the ability to build trust and rapport with diverse teams across different organizational cultures.
  • Analytical mindset — comfortable interpreting financial reports and using data to drive culinary decisions.
 
This role is primarily based out of a central office or HQ location, with occasional travel to accounts as needed for training events, program launches, or strategic initiatives. Day-to-day work involves a combination of remote collaboration, program development, and structured engagement with account-level culinary teams. The role involves standing for extended periods during culinary sessions and working in commercial kitchen environments during training and demonstrations. Occasional evening or weekend hours may be required to support account needs or special events.

Apply to Bon Appetit today!

Bon Appetit is a member of Compass Group USA.

Click here to Learn More about the Compass Story

Associates at Bon Appetit are offered many fantastic benefits.

  • Medical
  • Dental
  • Vision
  • Life Insurance/ AD
  • Disability Insurance
  • Retirement Plan
  • Paid Time Off
  • Holiday Time Off (varies by site/state)
  • Associate Shopping Program
  • Health and Wellness Programs
  • Discount Marketplace
  • Identity Theft Protection
  • Pet Insurance
  • Commuter Benefits
  • Employee Assistance Program
  • Flexible Spending Accounts (FSAs)
  • Paid Parental Leave
  • Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf

Compass Group is an equal opportunity employer.  At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.

Req ID:  1547750

Bon Appetit 

BRYAN GONI 

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