Regional Chef

Regional Chef

Paradies Lagardere | Atlanta, GA, 30301, US
Salary Range:$37,000 – $48,000 Salary range estimated by Zippia

Posted 8 days ago

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Position Summary
This role will collaborate with platform leadership to ensure that full-service restaurant’s culinary operations perform to all standards. This includes responsibilities for back-of-the-house operations, including Vino Volo. This role will report to the Director of Culinary.
Duties And Responsibilities
  • Conducts food taste and quality assessments at the platform level to ensure brand standards are being met or exceeded
  • Partner with the Director of Culinary with proprietary brand creation, including menu and recipe development, smallware sourcing, and China selection
  • Update order guides for proprietary brands to ensure delivery of the highest quality product
  • Create and monitor line checks for proprietary brands
  • Partner with the Director of Food Safety & Regulatory Compliance regarding HACCP monitoring and cleanliness
  • Partner with Directors of Culinary and Food Safety to update PLDD Receiving Procedures
  • Partners with Platforms to establish food cost controls to prevent or diagnose COGS issues
  • Works with the Director of Culinary to create and implement menu refreshments for proprietary brands
  • Participate in full-service restaurant opening and RFP presentations as needed
  • Partner with Purchasing to select products that are in line with Quality and Pricing Standards. This position requires 50% travel and will be based in Atlanta. Non-travel time will be spent either at the Paradies Lagardère Service Center (PLSC) or at Atlanta Hartsfield Jackson Airport (ATL) supporting Back of the House Operations.
  • Proven experience leading multiple locations, culinary expertise, and training in a dining environment required
  • Demonstrate commitment to excellent quality
  • Excellent interpersonal skills/demonstrated ability to be flexible and effectively work with others as a team
  • Excellent communication, organization, and problem-solving skills
  • Demonstrate ability to achieve all goals within the assigned areas of responsibility
  • Appreciates diversity and respects individuals regardless of position/role
  • Advanced working knowledge of Microsoft Office (Excel, Word, PowerPoint)
  • Working knowledge of Recipe software
  • Travel is required
Position Qualifications
  • Legal Age: 18 Years
  • Education or Equivalent Experience: Bachelor of Science degree/Culinary degree within hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
  • Certifications: ServSafe Certification required
  • Function-Specific Experience: Minimum of 7 years’ experience in a culinary leadership role. Familiarity with the industry’s latest trends
  • Travel Requirements: Up to 50%
  • Schedule: This may require some nights, weekends, and holidays.
WORKING CONDITIONS: Describe the physical environment in which the job works and any special physical qualifications required (safety hazards, visual/hearing acuity, or unusual conditions). Work is performed in an area that is adequately lighted and ventilated.
Physical Demands
  • Must be able to sit, stand, and/or walk for extended periods of time
  • May require some lifting up to 15 lbs.