REGIONAL CHEF- NORTHEAST REGION

Compass Group•Quincy, MA

23h•$125,000 - $130,000

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. The Regional Chef is responsible for leading and elevating all culinary operations across business dining accounts within the Northeast region. This role oversees culinary strategy, menu innovation, food quality, safety standards, and operational excellence while supporting unit-level chefs and culinary teams. The Regional Chef partners closely with operations, client stakeholders, and cross-functional leaders to ensure consistency, creativity, and adherence to Eurest’s culinary vision. This position requires regular travel throughout the Northeast to visit accounts, conduct culinary training, support openings, and guide onsite teams. The ideal candidate will reside near a major airport within the region to support efficient travel.

Requirements

Culinary Degree, or comparable four year culinary development experience
Minimum of 5-7 years of experience, multi-unit experience preferred
Execellent 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

Responsibilities

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