Regional Support Chef

Job Description

Regional Chef - Culinary Support (Northeast Region)

• Salary Range: $125k – $135k up to 20% Bonus Potential
• Position Type: Remote, but must live in the Northeast (BOS, EWR, JFK, LGA, ROC)

Under the guidance of the SSP Executive Chef and regional operations leadership, the NE Regional Chef will play a pivotal role in driving a "food-focused" culture within assigned airport locations located in the Northeastern region of the United States. This role encompasses various responsibilities, including providing culinary training, ensuring food quality and safety standards, enhancing production efficiency, menu development, and assisting with new restaurant openings. Reporting directly to the SSP Executive Chef, the Regional Chef will collaborate with Regional Vice Presidents and Directors of Operations to meet regional culinary support needs.

• Implement, train, and audit food operational plans to optimize food quality and brand standards.
• Deliver technical culinary training and mentorship to airport culinary team members.
• Assist with procurement processes, including product sampling and technical evaluations.
• Contribute to the development and implementation of new menu items, ingredients, and restaurant concepts.
• Ensure compliance with health and safety regulations.
• Optimize “Back of the House” labor, production efficiency, and cost control.
• Participate in new restaurant openings, renovations, and menu refresh initiatives.
• Ability to travel extensively throughout the Northeastern region of the United States and Bermuda.

Required Education & Experience:

• Associate or bachelor’s degree in culinary arts or equivalent experience.
• Minimum of seven (7) years of food service management experience.
• Extensive high-volume, multi-unit operations experience.
• Expertise in food trends, quality, production, and cost control.
• Full Service and/or Quick Service restaurant background preferred.
• Strong training, coaching, and staff development skills.
• Proficiency in food cost management and F&B business operations.
• Demonstrated ability to work independently and within cross-functional teams.
• Ownership mindset with a focus on customer service.
• Strong knowledge of food safety and sanitation standards.
• Effective influencing and relationship management skills.

Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all of our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.