A Regional Executive Chef works for a corporate brand, franchise, and culinary institution that has several dining locations. Typical work activities listed on the Regional Executive Chef Resume mentions the following core duties – overseeing the operations across all the restaurants in the region; hiring, training, and guiding a team of chefs; overseeing operations of several existing restaurant locations; assisting in product development, leading in-store auditing program, leading training and development, leading food safety programs. Additional responsibilities may include – planning and creating new menu items for multiple restaurants in a region, training unit chefs in meal preparation methods, negotiating prices, and purchasing food and restaurant inventory items in bulk.
To achieve this, a Regional Executive Chef must have an exceptional background and reputation, strong leadership skills, the ability to attract, retain, and develop talent. They should be able to work in a structured environment and possess a strong kitchen systems focus. Most importantly possessing a passion for food gives a great opportunity to grow. A degree in a relevant field is commonplace among job applicants.
Headline : Regional Executive Chef is Assessing recipe compliance and portion controls for consistency in food quality, nutritional integrity, waste, and cost controls, Assuring that all locations are using effective ordering systems; training and correcting as needed, Assuring that all locations are using only approved vendors; work with each location and purchasing department to correct any issues.
Skills : Menu creation, costing and execution. Developing staff, Chef trainer, problem solver, production stream lining.
Description :
Opened and managed 4 F&B outlets including a 150 seat fine dining restaurant, 100 seat sports bar and grill, in-room dining and coffee bar.
Oversaw food outlets in Las Vegas, Chicago, New York, London, and Toronto to include commissaries in some cases.
Managed a staff of 55 locally including 7 chefs and 47 hourly cooks and stewards.
Managed 40,000 square feet of banquet and catering space, offsite catering for University of Texas events and the Blanton Museum.
Opened The Blanton Cafe at the Blanton Museum in November of 2008.
Managed offsite kitchen and staff.
Prepared and implemented the kitchen portion of $24 million dollar budget.
Experience
5-7 Years
Level
Executive
Education
Associates In Culinary Arts
Regional Executive Chef Resume
Headline : To obtain a Regional Executive Chef position where my affinity for exceptional ingredients, customer service and seasonal/regional cuisine offer an opportunity for personal growth and development. I am an excellent self starter and posses a dynamic skill set.
Skills : Microsoft Word, Micros, Orca, Ctuit.
Description :
Managed culinary operations of 7 Business and Industry cafes and 2 full service catering programs.
Mainly focused is development of new dining concepts, menus, recipes, and brand specific collateral.
Completed control over menus, budget, vendors, marketing, recruiting, personnel, policies & procedures related to food and beverage services.
Hired, developed, mentored and coached Executive Chefs for all facilities, institute standard operating procedures, and establish training protocols for line associates in both front and back of the house positions.
Redefined culinary culture; revamped operations; streamlined policies & procedures; redesigned menus, improved food quality; established company-wide standards for food vendors, service and state compliance.
Developed new food concepts for Intel PODS, mobile food trucks, and Intel cafes by enhancing food offerings to include local organic vegetarian options and sustainable food practices.
Consolidated food purchasing utilizing local vendors.
Experience
5-7 Years
Level
Executive
Education
BS In Culinary Arts
Regional Executive Chef Resume
Summary : Regional Executive Chef with 8 years of experience in Overseeing, leading and managing the food service operations and culinary program for assigned region, Assisting with menu and recipe development and standardization, Ensuring compliance with HACCP and food codes, Working closely with facility Sous Chefs to evaluate and adjust work flow as needed, Assisting with budget compliance and participates in QAPI endeavors.
Skills : Certified Event Operation Culinary Trainer For Marriott And Renaissance Hotels And Resorts.
Description :
Exceeded pricing, quality, and satisfaction goals.
Improved dining ambiance working with specialists to upgrade cafe appearance, menus, food offerings, and increased ethic food offerings.
Educated and trained all staff to learn basic cooking techniques, how to layer flavors, plating and creativity.
Managed $13 million annual revenue operation that included multiple outlets, in-room dining, and banquet/private events.
Managed to 23% food cost and realized 32% net profit.
Global leader in food service, hospitality, lodging, travel hospitality, retail, sports facility management, gaming and racetrack management.
Successfully organized and coordinated with the culinary teams for the Super Bowl XLVII, 2013 MLS Cup, 2014 NFC Championship Game, resulted in the successful execution of all culinary throughout the stadiums, VIP events, and venues with over $400 million in food & beverage sales.
Experience
7-10 Years
Level
Management
Education
AOS Culinary Arts
Regional Executive Chef Resume
Headline : Regional Executive Chef with a unique blend of creative flair and passion for food. Experienced in high-volume, multi-unit, retail and business operations, with a strong business sense and engaging interpersonal skills. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.
Skills : Executive Chef, CEC- 23 years, qualified in all aspects.
Description :
Involved in organizing and executing opening of new cafes.
Extensive experienced in management of all aspects pertaining to kitchen & staff.
Hired, trained, mentored and developed professional growth of staff.
Involved in coordinating, managing, creating cycle, special events and custom catering menus and events.
Maintained a high level of safety, sanitation and quality standards.
Maintained food and labor cost according to company standards.
Implemented new culinary innovations Involvement in daily food productions insuring the highest food quality possible Track food waste through the use of Trim Trax Provide support to New Jersey/Pennsylvania region with staffing, special events and help trouble shoot & resolve issues.
Experience
5-7 Years
Level
Executive
Education
AAS In Culinary Arts
Regional Executive Chef Resume
Objective : An innovative Regional Executive Chef professional classically trained with 13+ years progressive experience in culinary and 7+ years experience developing value added products from bench to commercialization. Experienced in liquid sauce manufacturing (savory, sweet, shelf stable and frozen). Skilled in specialty cuisines: French, Asian Fusion, Nuevo Latino, Old World Mexican, Hispanic, Italian and Californian cuisine.
Responsible for all regional culinary operations for Chartwells Schools division for K-12 dining.
Established and maintained standards for food preparation and presentation, sanitation and safety, and all other culinary-related areas.
Provided training support and development of training programs for region.
Oversaw implementation of corporate purchasing programs and assist field directors with purchasing support.
Provided support to new and retention sales staff.
Worked with regional support team from Nutrition and Marketing for unified effort in the field.
Worked with senior culinary leadership to establish and implement new culinary and purchasing initiatives.
Experience
2-5 Years
Level
Executive
Education
High School Diploma
Regional Executive Chef Resume
Summary : Accomplished Regional Executive Chef professional with 25+ years of executive/senior management experience leading highly motivated teams and driving year-on-year sales growth in the hospitality industry seeking executive leadership position. Education from the finest cooking school in Paris and training in classical Michelin starred restaurants.
Skills : Executive Chef, Guest Management.
Description :
Responsible for overseeing eight restaurants in the San Francisco Bay area.
Experienced also included opening of new units in various parts of the United States.
Travelled as needed to different accounts around our region to ensure our standards are being met and streamlining operations and improving service while preserving the highest levels of quality Support Corporate Chef with new openings, Chef testing and prescreening candidates for Chef positions as needed Recipe testing Chef for Webtrition, company based recipe database.
Responsible for the BOH operations of 3 area restaurants and 2 on the east coast.
Researched, developed and marketed innovative new concepts and recipes which resulted in higher per caps.
Instrumental in developed and implemented the cook fresh program throughout our concession concept that resulted in increased guest satisfaction, lower food and labor cost.
Developed corporate policies and procedures for culinary operations throughout the SportService division which resulted in more continuity in sanitation, food cost and recipe development.
Experience
10+ Years
Level
Senior
Education
MBA In Finance
Regional Executive Chef Resume
Objective : Looking for a Regional Executive Chef position with an organization that will afford me an opportunity to expand my personal and professional experience; to develop new ideas in the culinary field.
Skills : Executive Chef, Processing Skills, Communication Skills.
Description :
Partnered with the culinary leadership which streamlined the overall menu development and approval process.
Partnered and mentored our Executive chefs and Food & Beverage Directors throughout the Western North American Region which established a cohesive and collaborative network.
Due to the corporate restructuring the regional food and beverage team and this position was eliminated.
Responsible for cost control, consistent labor, and food costs; Administration; Service and Crisis management; Recruitment., Was given responsibility.
Ensured immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed.
Reported to the Director of Food Excellence, ISS Guckenheimer.
Realised the importance of a team working environment.
Experience
2-5 Years
Level
Junior
Education
High School Diploma
Regional Executive Chef Resume
Objective : As a Regional Executive Chef is Providing ongoing training and support to ISS Guckenheimer Chefs, Managers and hourly staff in food quality, presentation, purchasing, inventory controls, resource utilization and sanitation, Ensuring full compliance and effectiveness of the HACCP (Food Safety) program and NSF audit process.
Communicated and worked effectively with conference room and facilities team.
Supported the culinary team when needed.
Effectively worked as a member of a team to achieve a specific goal or complete a project within constraining time limitations.
Desired to develop and support others in their efforts to improve their culinary skills and work performance.
Assessed individual account needs through account visits, inspections reports, and communication with the Regional Operational Excellence Triad.
Reviewed food production practices in each account for efficiency, quality, and safety.
Enforced scratch and batch cooking preparation standards.
Experience
2-5 Years
Level
Executive
Education
GED
Regional Executive Chef Resume
Objective : Regional Executive Chef with 2 years of experience in Contributing to the ongoing development and implementation of ISS Guckenheimer Food Culinary Programs, Health and Wellness initiatives and Retail Concepts, Ensuring MenuCore success throughout all operations by influencing, coaching, and training chefs and managers.
Skills : Training, Teaching, HR.
Description :
Taught and implemented innovative cooking and presentation techniques and execute high catering standards.
Communicated and reinforced our culinary culture and food quality standards. Inspire staff to excellence.
Supported all levels of on-site client and off-site catering functions.
Used MS products as well as Google tools & apps (sheets, docs, slides, calendar, WebEx).
Participated in all aspects of culinary training.
Reviewed and assessed menus at each location. Implement training as needed.
Participated in recruitment of regional culinary talent. Includes setting up stages (food tasting) for the purpose of screening chef candidates. Maintains contacts with culinary schools, associations, and participates in recruiting activities and interviews.
Experience
2-5 Years
Level
Executive
Education
GED
Regional Executive Chef Resume
Headline : Regional Executive Chef Is Effectively coordinating and working with the Triad (Area Managers and Operations Excellence Team) to implement and continuously improve standards, achieve common goals, and improve client satisfaction, Working with the Culinary Director to create, maintain and execute food programming and core program expectations.
Skills : Culinary Director, Training, Testing.
Description :
Assured that the HACCP program is implemented and effective in all assigned accounts.
Provided training in safe Food Handling procedures.
Knowledged of Food and Workplace Safety requirements for that region - identify and correct infractions, and work with accounts to correct any infractions on inspections including third party inspections.
Instructed and proctored the NRA (National Restaurant Association) SERV Safe food safety test as well as ISS Guckenheimer’s Food Handler Card Program.
Demonstrated safe work habits to prevent accidents in the kitchen and act to prevent or correct any unsafe practices or situations.
Evaluated sanitation in each account assigned and work with the operations to immediately correct deficiencies.
Evaluated kitchen organization and flow for safety and efficiency; make corrections as needed working with the chef and manager.
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