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Regional Executive Chef

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American Food & Vending

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Location:
United States , Dallas

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

90000.00 - 110000.00 USD / Year
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Job Description:

The Regional Executive Chef will lead culinary operations across a designated region for American Dining Creations. This role is responsible for ensuring culinary excellence, operational efficiency, and brand consistency across multiple client accounts. In addition to regional oversight, the chef will contribute to national-level initiatives and special projects, including new account openings and corporate events. This position requires a dynamic leader with deep culinary expertise, strong client-facing skills, and the ability to drive innovation and compliance across diverse dining environments.

Job Responsibility:

  • Oversee culinary operations across multiple accounts within the assigned region, ensuring adherence to ADC’s standards of quality, presentation, and service
  • Lead and mentor culinary teams including Executive Chefs, Sous Chefs, and Line Cooks
  • develop and deliver training programs, conduct food tastings, and evaluate food quality and presentation
  • Collaborate with the VP of Culinary and cross-functional teams (e.g., Purchasing, Marketing, Operations) to support strategic initiatives and drive culinary innovation
  • Ensure compliance with all local, state, and federal food safety and sanitation regulations
  • Participate in client presentations, menu development, and merchandising strategies to enhance brand visibility and customer satisfaction
  • Monitor food costs, inventory, and labor metrics
  • provide regular reporting and recommendations to leadership
  • Support national projects including new account launches, special events, and culinary program development
  • May be assigned additional duties and responsibilities as needed

Requirements:

  • 8 years’ experience in a leadership culinary role, in restaurants, corporate dining, hospitality, or multi-unit foodservice operations is preferred
  • Bachelor’s degree in culinary arts, hospitality management, or related field preferred
  • or Culinary Degree from an accredited institution preferred
  • Proven ability to lead and inspire culinary teams across multiple locations
  • Strong communication skills, both oral and written, with demonstrated success in client engagement and presentations
  • Proficiency in Microsoft Office Suite and culinary management and inventory systems
  • Ability to travel (up to 75%) across the region and nationally
  • Physical ability to lift 30 lbs. and perform duties requiring standing, walking, and bending
What we offer:
  • Weekly pay
  • 401K with company match
  • Employee Assistance Program
  • Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
  • Ongoing training and development programs
  • Bonus Programs for eligible positions

Additional Information:

Job Posted:
January 13, 2026

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