Regional Chef plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Being a Regional Chef negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Additionally, Regional Chef typically reports to top management. The Regional Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Regional Chef typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
Summary:
Oversees all food production areas (Patient, Retail, Coffee Shop(s), Catering, and Physician Lounge(s) while maintaining established food safety and sanitation guidelines. Prepares and/or directs the preparation of all food items for distribution and/or service to areas listed above. Coordinates and supervises ordering, receiving, storage and inventory control of all purchased items. Ensures quality services are provided to hospital patients, staff and visitors while documenting regulatory compliance in all areas.
Education Requirement:
Associate degree in Culinary Arts or equivalent education/experience in food service, restaurant management or related field preferred.
Experience Requirement:
A minimum of five (8) years experience in high volume food service and/or in restaurants, and at least two (2) years operational leadership experience in same. Healthcare industry food service experience preferred (hospital or extended care facility) with a focus on therapeutic diets.
Licensure/Certification Requirement:
ServSafe® Management Certification preferred.
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