Role overview

About Us
Since 2003, Blue Shock Executive Search has specialized in recruiting exceptional leadership talent across the restaurant, hospitality, and foodservice industries throughout Canada and the United States. We connect outstanding candidates with industry-leading employers, helping professionals take the next step in their careers and achieve long-term success. Our focus is simple: building strong relationships and creating the right fit for both candidates and clients.

The Role

The Regional Chef is responsible for driving food quality, culinary operations consistency, creating a strong leadership & development mindset with culinary leaders & GMs, and leading innovation across the portfolio. A strong candidate combines strategic vision with operational execution to deliver exceptional guest experiences while optimizing profitability & sales growth across locations.

Key Responsibilities

Influence & lead culinary strategy and execution across multiple locations.
Ensure operational excellence: food safety, quality, and consistency.
Mentor and develop kitchen leaders, fostering accountability and growth.
Partner & align on brand vision & strategies with their regional partner and multi-unit leadership to achieve business objectives.
Manage food cost, labour, and waste to protect profitability.
Support and lead menu rollouts, equipment deployment, and culinary program innovation.

Financial & Business Impact

Improves food cost, labour efficiency, and overall profitability.
Drives sales growth through strategic innovation, mentorship, and guest-building techniques.

People & Culture Development

Has a proficient & proven track record of people development and team growth (various levels, including succession planning for themselves)
Builds and mentors a sustainable pipeline of future culinary leaders.

Ideal Candidate Profile

2 plus years of multi-unit culinary leadership experience in a premium casual setting.
10 plus years of cooking and leadership experience
Has experience with Franchise locations, supporting business operations, training, and brand vision alignment.
Experienced in F&B development testing processes.
Experienced in new restaurant opening roles.
Has experience in project ownership and bringing ideation to completion.
Strategic thinker with operational execution expertise.
Strong financial acumen: P&L, budgeting, and cost management.
Skilled in various culinary or operational systems to streamline efficiencies and business accountability (ex., Ameego, Crunchtime, Optimum Control, KDS functionality, Rational ovens, etc).
Skilled in coaching, mentorship, and accountability systems.
Passion for hospitality, food innovation, and guest experience excellence.

Impact of Success

Elevated food quality and operational consistency across all locations.
Strong, high-performing kitchen leadership pipeline.
Improved guest satisfaction, sales growth, and profitability.
Key contributor to culinary and business innovation amongst peers.