Corporate Chef

About Us: Specialty Restaurants is a leader in the hospitality industry, renowned for our portfolio of iconic restaurants and event venues. We are committed to delivering high-quality dining experiences, with an emphasis on innovation, culinary excellence, and memorable guest interactions. We are currently seeking a dynamic and experienced Corporate Chef to elevate our culinary offerings across multiple properties. Position Summary: The Regional Corporate Chef will oversee culinary operations within an assigned region, ensuring consistency, creativity, and quality across all locations. This role involves close collaboration with Executive Chefs, kitchen staff, and management teams to maintain high standards and drive the implementation of new menu items, seasonal offerings, and training programs. The ideal candidate has extensive culinary expertise, a passion for leadership, and the ability to innovate while upholding company standards. Top-notch Benefits: Competitive salary Quarterly bonus Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life’s unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Key Responsibilities: Culinary Leadership: Provide mentorship and guidance to Executive Chefs and culinary teams across multiple locations, ensuring alignment with company standards and culinary vision. Menu Development: Lead the creation, testing, and rollout of innovative seasonal and regional menu items, while considering guest preferences and market trends. Quality Control: Regularly inspect kitchen operations for consistency, food quality, presentation, and compliance with health and safety standards. Training & Development: Conduct training sessions for culinary teams on new recipes, techniques, and operational efficiencies, fostering continuous skill development. Cost Management: Oversee food cost controls, inventory management, and portion controls to ensure profitability and minimize waste. Guest Experience: Collaborate with front-of-house and operations teams to elevate the guest dining experience, incorporating feedback to improve food quality and service. Travel: Regular travel within the region to ensure hands-on oversight and support for each property. Home base either Miami, FL or Orange County, CA. Qualifications: Minimum of 8 years of progressive culinary experience, with at least 3 years in a regional or corporate chef role. Proven experience in menu development, kitchen operations, and team leadership. Strong knowledge of food trends, international cuisines, and fine dining standards. Excellent interpersonal and communication skills, with the ability to lead and inspire culinary teams. Ability to travel regularly within the assigned region. Culinary degree or equivalent professional experience preferred.