This senior culinary professional is responsible for leading all culinary functions for business dining accounts in a given geographical area. The ideal candidate will have a strong background in culinary operations, menu planning, and cost control.

• Develops and implements operation's plans and systems to ensure contractual obligations are met
• Manages cost controls and control expenditures for the region
• Acts as a Regional leader who models competencies and behaviors which that support company values
• Plans and creates menus to include influencing the menu for chef's tables, catering expos, etc.
• Develops and communicates strategies for improving customer experience
• Interacts professionally with a diverse group of associates, suppliers, clients and customers
• Performs other duties as assigned

• Culinary Degree, or comparable four year culinary development experience
• Minimum of 5-7 years of experience, multi-unit experience preferred
• Excellent communication skills both written and verbal, with the ability to communicate on various levels to include management, departmental, customer and associate levels
• Strong supervisory, leadership, hands-on management and coaching skills
• Strong financial acumen, proven P&L experience, budgetary, and food control practices
• A demonstrated ability to assess and grow people, operations, equipment, and revenue
• Willing to travel throughout the region
• Computer skills and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred