Regional Chef - Remote Lodges

Job Description

The Regional Chef supports culinary innovation, training, and execution across regional and national programs in partnership with the Culinary Innovation Centre (CIC). This role supports strategy and mobilization related to RFPs, CBRs, and new business launches. The Regional Chef fosters culinary development and delivers culinary and operational training in the field, supporting the execution of brand standards. The Regional Chef contributes to centrally-led initiatives focused on food quality, compliance, safety and cost control. The role provides hands-on regional culinary support through startups, special events and vendor collaboration. The Regional Chef works closely with Operations, Systems and regional OpX partners to help ensure programs are delivered consistently and at the highest levels. This role requires regular regional travel throughout the year to support site visits, training, start-ups, and special events, with increased travel during peak periods such as fall start-ups and new business mobilizations, as well as occasional evening or weekend availability to meet operational needs. Job Responsibilities

• Lead regional execution of centrally driven culinary programs, ensuring consistent implementation across all locations.
• Contribute to new business mobilizations, including participation in regional RFPs and client business reviews.
• Oversee regional culinary leadership during key operational periods, including fall start-ups, peak retail activity, special events, and coverage for chefs on leave.
• Drive adoption and effective use of core systems and tools, including Prima platforms, inventory management, e-receiving processes, and brand standards.
• Partner with corporate teams to advance initiatives in food quality, sustainability, and operational excellence, including food and cost control programs.
• Collaborate with Risk Management to uphold food safety standards across the region.
• Conduct site visits to evaluate execution, reinforce food quality and brand standards, and guide operators in addressing operational challenges.
• Foster culinary development across the region through coaching, mentorship, and skill-building initiatives.
• Develop menus for presentations, special events, and program launches, in collaboration with central culinary leadership.
• Collaborate with Marketing, OpX, Supply Chain, and regional vendor partners to support menu implementation, L2 compliance and programming/product rollouts.

Qualifications

• Culinary Institute Certification or Degree
• A minimum of 4-6 years of culinary operational experience, with a record of progressively increasing responsibility.
• Experience in managing people, leading and developing teams
• Attention to detail and ability to drive the execution of tools needed to successfully implement a concept or brand at the unit level.
• Requires strong culinary math and recipe writing skills
• Red Seal certification, PATH training
• Computer skills: Microsoft Office, Prima, Enable+
• Excellent presentation, written & verbal communication skills

The pay range for this position is $105,000.00 - $115,000.00. Apply tot his job Apply To this Job