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Regional Executive Chef Jobs (NOW HIRING)

Aramark

Regional Executive Chef

Philadelphia, PA · On-site

$72K - $99K/yr

The Regional Executive Chef for Aramark Sports + Entertainment -North East Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team ...

Aramark

Regional Executive Chef

Philadelphia, PA · On-site

$68K - $94K/yr

The Regional Executive Chef for Aramark Sports + Entertainment -North East Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team ...

Aramark

Regional Executive Chef

Philadelphia, PA · On-site

$68K - $94K/yr

The Regional Executive Chef for Aramark Sports + Entertainment -North East Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team ...

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Regional Executive Chef - Fine Dining

Phoenix, AZ · On-site

$140K - $160K/yr

Regional Executive Chef - Fine Dining Locations: Phoenix, AZ & Dallas, TX Salary: $140,000-$160,000 Relocation Candidates Welcome We are seeking an accomplished Regional Executive Chef to lead ...

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Regional Executive Chef | Fine Dining | 140-160K

Dallas, TX · On-site

$140K - $160K/yr

The Regional Executive Chef will work closely with restaurant leadership and culinary teams to maintain exceptional food quality, consistency, execution, and guest experience while supporting the ...

Dnata

Regional Executive Chef

El Segundo, CA · On-site

$76K - $104K/yr

Lead and support Executive Chefs and culinary teams across multiple kitchens to ensure consistent ... Lead regional support for new menu design, recipe development, flavor profiles, and plating ...

StoryPoint Group

Regional Executive Chef

Minneapolis, MN · On-site

$74K - $102K/yr

The Regional Executive Chef is responsible for driving results in employee, customer, and optimal performance metrics in our Culinary Division. Providing strategic leadership to the culinary division ...

Harper Associates

District Chef

Cincinnati, OH · On-site

$120K/yr

District Chef | Regional Culinary Leader Leadership Level: Director / Executive Leadership Cincinnati, Ohio Based Primarily Monday to Friday Schedule | No Late Nights Approximately 30% Regional ...

Harper Associates

District Chef

Cincinnati, OH · On-site

$120K/yr

District Chef | Regional Culinary Leader Leadership Level: Director / Executive Leadership Cincinnati, Ohio Based Primarily Monday to Friday Schedule | No Late Nights Approximately 30% Regional ...

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Regional Chef - Multi-Unit Culinary Operations (Phoenix & Dallas)

Garland, TX · On-site

$140K - $160K/yr

We are seeking an accomplished Regional Executive Chef to provide culinary leadership across a growing portfolio of fine-dining restaurant concepts in the Phoenix and Dallas markets. This is a senior ...

Nbutexas

Executive Chef

Seattle, WA · On-site

$100 - $125/hr

Executive Chef | Upscale Dining | Regional Growth Opportunity Salary: $115,000-$120,000 + Bonus Are you a polished culinary leader who thrives in a fast-paced, high-expectation restaurant environment ...

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Regional Executive Chef information

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$40K

$86.9K

$130K

How much do regional executive chef jobs pay per year?

As of Sep 9, 2026, the average yearly pay for regional executive chef in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

What is a regional executive chef?

Regional Executive Chefs are culinary professionals responsible for overseeing the kitchens and food operations across multiple locations within a specific geographic region. They develop and standardize menus, ensure food quality and safety, manage kitchen staff, and implement cost controls. In addition, they often train and mentor local chefs, coordinate with suppliers, and enforce company culinary standards to maintain consistency and excellence across all locations. Their leadership is key to achieving high customer satisfaction and operational efficiency.

How does a regional executive chef balance overseeing multiple locations while ensuring consistent food quality and team performance?

A Regional Executive Chef typically manages several kitchens or restaurants within a specific geographic area. This involves frequent travel between locations to train staff, implement standardized recipes, and monitor food quality and safety protocols. Maintaining consistency requires strong communication skills, a hands-on approach to mentoring culinary teams, and effective delegation to local kitchen leaders. Building relationships and fostering a shared culinary vision across all sites are key to overcoming the challenges of distance and diverse teams.

What are the key skills and qualifications needed to thrive as a regional executive chef, and why are they important?

To thrive as a Regional Executive Chef, you need advanced culinary expertise, menu development skills, and significant leadership experience, often supported by a culinary degree or certification. Familiarity with kitchen management software, inventory systems, and food safety certifications (such as ServSafe) is typically required. Strong interpersonal skills, creativity, and the ability to manage and inspire multiple teams across locations set top chefs apart. These skills ensure consistent food quality, operational efficiency, and successful team leadership across diverse culinary operations.

What is the difference between Regional Executive Chef vs Executive Chef?

AspectRegional Executive ChefExecutive Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary degree, culinary experience, leadership skills
Work EnvironmentOversees multiple locations or regionsManages a single kitchen or restaurant
Employer & Industry UsageHospitality chains, hotel groups, restaurant corporationsHotels, restaurants, resorts
Search & Comparison IntentHigh-level regional management, multi-location oversightKitchen management, culinary operations

The main difference between a Regional Executive Chef and an Executive Chef is the scope of responsibility. A Regional Executive Chef oversees multiple locations within a region, focusing on regional standards and operations, while an Executive Chef manages the culinary operations of a single restaurant or hotel kitchen. Both roles require culinary credentials and leadership skills, but the Regional Executive Chef's role is broader and more strategic across multiple sites.

What does a regional executive chef do?

A regional executive chef oversees multiple restaurant locations within a region, managing kitchen operations, ensuring food quality, and maintaining consistency across outlets. They develop menus, train staff, and implement company standards, often traveling between sites and collaborating with local managers.

What cities are hiring for Regional Executive Chef jobs?

Cities with the most Regional Executive Chef job openings:

What states have the most Regional Executive Chef jobs?

States with the most job openings for Regional Executive Chef jobs include:

What are popular job titles related to Regional Executive Chef jobs?

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

Regional Executive Chef jobs near you
Infographic showing various Regional Executive Chef job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 91% Full Time, 7% Part Time, and 1% Contract. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Regional Executive Chef

Pittsburgh, PA • On-site

Metz Culinary Management
Traveler Accommodation • 5 - 10K employees
Learn more about Metz Culinary Managementexternal

$69K - $95K/yr

Full-time

Re-posted 10 days ago

Metz Culinary Management rating

6.7

Company rating: 6.7 out of 10

Based on 88 frontline employees who took The Breakroom Quiz

24th of 68 rated caterers

Job description

Regional Executive Chef
Location: Greater Pittsburgh Region with occasional out of state
Division: Healthcare
Now seeking an exceptional Chef with multi-site experience to lead and mentor our AMAZING Culinary Teams within the Oakdale Healthcare system.
The Regional Executive Chef's primary role is to serve as a leader and support resource to General Managers and Executive Chef's Culinary Program while balancing the needs and goals of our Client-Partners and business goals. The Leadership role is broad, encompassing responsibility for growth of sales, profits and employees in the primary operating area. The Regional Executive Chef is expected to model The Metz Culinary Management Corporate Values and Employee Attributes in the exercise of his/her responsibilities. There are several key success indicators: sales growth, consistent profitability commensurate with the sales levels and operating conditions and the retention of our most valued stakeholders.
Metz Culinary Management is first and foremost about Hospitality welcoming and delighting people, being generous in spirit and deed, and anticipating the details of their needs and wants. It is the Area Executive Chef's role to create an environment that reflects Metz Culinary Management's Hospitality in everything we do.
Position Requirements and Qualifications:
  • Proven leadership in a similar position with recent experience in Higher Education, multi-facility leadership setting
  • 5-10 years of Industry leadership experience in a strong Executive Chef role with multi-site responsibilities
  • Demonstrated Career Progression
  • Proven success in Change Management
  • Impeccable communication skills
  • Thorough knowledge of Menu implementation with stunning presentation ideas
  • Polished Client Relation skills to include all levels of Organizational Executive Leadership
  • Bachelor's Degree
  • Ability to travel as required

As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 6,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry.
We are a FAMILY-DRIVEN company that collaborates with its Client Partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest in the Healthcare, Education, and Corporate Dining Industries.

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