Chef

About the Role

The Regional Chef position for the North Central region is s a pivotal role responsible for overseeing the culinary operations and ensuring the delivery of high-quality food services. This role involves designing menus that align with corporate standards and nutritional guidelines while catering to diverse dietary needs. The Chef will lead kitchen staff, manage inventory, and maintain strict hygiene and safety standards to create an efficient and productive kitchen environment. Collaboration with corporate management and event planners is essential to support various functions and meetings with exceptional culinary experiences. Ultimately, the Chef will contribute to enhancing employee satisfaction and promoting a positive workplace culture through outstanding food service.

Job Responsibilities

• Develop and plan diverse menus that meet corporate nutritional standards and accommodate dietary restrictions.
• Supervise and train kitchen staff to maintain high standards of food preparation, presentation, and safety.
• Manage inventory, order supplies, and control food costs to ensure budget adherence and minimize waste.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
• Collaborate with corporate event coordinators to provide catering services for meetings, conferences, and special events.

Minimum Qualifications

• Proven experience as a professional chef in a commercial or corporate kitchen setting.
• Culinary degree or equivalent certification from an accredited institution.
• Strong knowledge of food safety standards and kitchen hygiene practices.
• Ability to manage kitchen staff and coordinate multiple tasks efficiently.
• Excellent organizational and communication skills.

Preferred Qualifications

• Experience working in a corporate office or large-scale catering environment.
• Certification in nutrition or dietary management.
• Familiarity with menu planning software and inventory management systems.
• Leadership training or management certification.
• Knowledge of diverse international cuisines.

Skills

The required skills such as culinary expertise, food safety knowledge, and staff management are applied daily to ensure the kitchen operates smoothly and produces high-quality meals. Organizational skills help in planning menus, managing inventory, and coordinating with suppliers to maintain cost efficiency. Communication skills are essential for training kitchen staff and collaborating with corporate teams to meet event requirements. Preferred skills like familiarity with menu planning software and nutrition knowledge enhance the ability to create balanced menus and streamline kitchen operations. Leadership and management skills foster a positive work environment, motivating the team to deliver exceptional culinary experiences consistently.

Qualifications: