Regional Culinary Director - Collegiate Hospitality

The Regional Culinary Director (RCD) provides strategic culinary leadership across the region, ensuring operational excellence and consistent food quality. Collaborates with Finance and Operations to manage food costs, purchasing compliance, and food safety, driving improved satisfaction in residential and retail surveys. Partners with Marketing to deliver engaging, innovative programs at each location. Works with Human Resources to recruit, train, and develop culinary talent, building a regional succession plan. Supports Growth initiatives through new business development and retention efforts. The RCD Collegiate Hospitality East Region serves as the senior culinary leader, reporting to the Regional Vice President. This role drives the execution and enhancement of culinary programs aligned with Collegiate Hospitality and regional strategies. While primarily focused on regional impact, the RCD also leads one enterprise-wide initiative—such as standardized menus, food and labor productivity, or culinary innovation—across the Collegiate Hospitality portfolio.