The Regional Chef is a culinary professional who will oversee the restaurants and grab and go in Dining Operations across North America Paradies Lagardère.   The regional chef will report to the Director of Culinary and will collaborate with cross-functional teams to accomplish high-quality standards of food and execution across our dining portfolio or proprietary and brand restaurant offerings.

DUTIES AND RESPONSIBILITIES:

The Regional Chef is a culinary professional who will oversee the restaurants and grab and go in Dining Operations across North America Paradies Lagardère.   The regional chef will report to the Director of Culinary and will collaborate with cross-functional teams to accomplish high-quality standards of food and execution across our dining portfolio or proprietary and brand restaurant offerings.

Responsibilities: As a regional chef, your primary duties involve managing and coordinating culinary activities across all the dining, grab-and-go and restaurant locations.

Quality Control: You ensure consistency in food quality, presentation, and taste across all restaurants and Dining operations grab and go.

Conducts food taste and quality assessments at Platform to ensure that Brand Standards are being met. Ensure proper receiving and storing is being executed.

Vendor Relationships: Regional chefs often establish and maintain relationships with food suppliers and vendors. Assisting in sourcing high-quality ingredients and maintaining standards.

Financial: Monitor financial aspects related to food operations.  This includes budgeting, cost control, and revenue management.  Aid teams in the field with achieving financial objectives.

Prevent or diagnose COGS issues.

Team Management: Training and guiding a team of chefs and kitchen staff.

Effective leadership and management skills are essential.

Food Safety and Compliance: Ensuring compliance with health and safety regulations is crucial.  Ensure food safety programs and hygiene standards are successfully maintained. 

Partner with Food Safety team

Menu Assessment and Development: Assess existing menus, identify areas for improvement, and develop new menu offerings all under the financial objectives of unit.

Responsible for training content. Example line checks, station diagrams and recipe adherence Order guides – ensure correct spec is sourced and purchased.

Collaboration with leadership: Partner with Flagship Managers and Regional Directors to support culinary teams while maintaining over all Dining Objectives.

POSITION QUALIFICATIONS:

Culinary expertise: You need to be skilled in cooking techniques, flavor profiles, and food presentation. Leadership and management: Effective communication, team building, and decision-making are critical. Financial understanding: Managing budgets, costs, and revenue is part of the job. Awareness of food trends: Staying up to date with culinary innovations and consumer preferences is valuable. Travel: 75% travel with non-travel time being spent at either PLSC or local Platform supporting BOH.

EDUCATION AND/OR EXPERIENCE:

Experience: Regional chef experience in the food industry minimal 5 years. Education: Culinary school preferred, but a strong grasp of culinary techniques, leadership skills, and financial acumen is essential.

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