Regional Manager

The Regional Manager is responsible for leading their regional culinary operation while providing coaching and counseling to Traveling Chefs, Chefs and house staff. As a culinary business leader, the RM is responsible for employee development through menu management and execution, vendor ordering and budgetary oversight. The RM also is the first escalation point for Clients, bridging the gap between customers and employees by providing clear feedback and counseling to employees about food quality and execution. 

This is a year-round remote position that requires approximately 50%-75% travel. 

Duties and Responsibilities: 

• Build and maintain strong relationships with customers and employees with regular checkpoints.
• Train, hire and manage campus managers, traveling chefs and chefs along with all related culinary activities.
• Evaluate and approve all menus, orders and budgets to ensure they meet established regional goals.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Skills and Abilities: 

• Understanding and proficiency of various cooking methods, cuisines, ingredients, equipment, and procedures.
• Understanding of and commitment to a professional appearance and positive attitude.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with the industry's best practices.

Preferred Education and Experience: 

• 5+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Supervisory Experience.
• Culinary degree is a plus.
• Must hold valid managers level sanitation certification.

Special Demands: 

• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals.

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.