Regional Executive Chef, Hospitality
Full TimeJob Overview
A Taste of Who We Are:
Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.
Our Mission
Delight our guest. Every meal. Every day.
Our Core Values
Our Core Values
Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.
Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences.
Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.
Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.
The Experience You’ll Create:
The Regional Executive Chef is a senior culinary leader responsible for overseeing a large-scale, multi-faceted off-premises catering operation. This role leads all culinary strategy and execution across exclusive venues and true off-premise catering events, where all food, equipment, and staff are transported to locations ranging from 10 minutes to 4 hours away.
This individual must possess the ability to see the full culinary and operational picture, manage numerous moving parts simultaneously, and lead a diverse team with compassion, accountability, and excellence. The Regional Executive Chef will be deeply involved in menu development, staffing, systems oversight, budgeting, large-scale event execution, and organizational growth, while also being hands-on and supportive when needed.
Culinary Leadership & Strategy
Culinary Leadership & Strategy
- Oversee and execute the culinary vision for all off-premise catering programs and exclusive venues
- Create, develop, and standardize menus that balance creativity, scalability, quality, and profitability
- Ensure consistent food quality, presentation, and execution across all events and locations
- Lead recipe development, testing, documentation, and implementation
- Maintain high standards for food safety, sanitation, and compliance across all operations
Operations & Event Execution
- Plan, manage, and execute large-scale events with complex logistics and timelines
- Oversee all culinary aspects of off-site events, including prep, packing, transportation, on-site execution, and breakdown
- Collaborate with operations, sales, and event teams to ensure seamless execution
- Anticipate challenges and proactively problem-solve in fast-paced, high-pressure environments
- Maintain operational excellence for events occurring simultaneously across multiple locations
Team Leadership & Development
- Build, structure, and lead a large, diverse culinary team across regions and venues
- Create organizational charts, define roles, and establish clear lines of accountability
- Recruit, hire, train, mentor, and retain top culinary talent
- Foster a positive, inclusive, and growth-oriented culture rooted in respect and teamwork
- Lead with a compassionate, likable management style while holding teams accountable
- Be willing to “get in the trenches,” roll up sleeves, and support the team as needed
Scheduling & Workforce Management
- Oversee scheduling to ensure proper staffing for events, prep, and venue operations
- Balance labor efficiency with service and execution standards
- Adjust staffing plans as business needs evolve
Financial & Systems Oversight
- Maintain a strong understanding of culinary budgets, food costs, labor, and overall financial performance
- Work collaboratively with leadership to manage budgets and drive profitability
- Understand and effectively utilize a wide variety of operational systems (inventory, scheduling, costing, production, etc.)
- Ensure purchasing, production, and execution align with budgetary goals
Communication & Availability
- Serve as a key point of contact for culinary leadership across the organization
- Be available to respond to phone calls and emails seven days a week, as business needs require
- Communicate clearly and professionally with internal teams, leadership, and external partners
Compliance & Standards
- Ensure full compliance with company policies, food safety regulations, and local/state requirements
- Lead by example in professionalism, accountability, and ethical conduct
- Continuously evaluate processes and implement improvements aligned with company standards and growth goals
Ingredients for Thriving:
- Minimum 5 years of experience leading a multi-faceted off-premises catering culinary program
- 2–4 year culinary degree strongly preferred
- ServSafe Certification required
- Proven experience managing large teams and complex event operations
- Strong organizational skills with the ability to juggle multiple projects simultaneously
- Demonstrated success in team building, talent recruitment, and leadership development
- Ability to see the “big picture” while managing detailed execution
- Experience with large-scale event planning and execution
- Strong understanding of food and labor budgeting
- Flexible schedule with availability as needed, including weekends and peak event periods
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