Regional Chef Whitsons Culinary Group -

You are not just a chefyou are:

A problem solver who can walk into a struggling kitchen and immediately see what's wrong

A coach who can develop people without alienating them

A doer who is just as comfortable on the line as you are training a room

A leader without ego who can influence across all levels

You likely come from:

High-volume foodservice, contract dining, or multi-unit operations

Environments where consistency, cost control, and execution matter

Minimum qualifications:

35+ years in large-scale foodservice (K-12, healthcare, or institutional strongly preferred)

Proven ability to train, lead, and influence diverse teams

Strong understanding of food safety, production systems, and kitchen operations

Working knowledge of USDA meal patterns / school nutrition compliance

Willingness to travel up to 75% (this is a field role)

Valid driver's license + reliable transportation

ServSafe Manager Certification (or ability to obtain quickly)

What separates top candidates:

You've fixed broken operations before

You can balance culinary creativity with operational reality

You know how to drive participation and customer satisfaction, not just cook food

You've led training that actually changed outcomes

You understand food cost, labor efficiency, and waste control

Compensation & upside:

Competitive base salary (aligned to top regional talent)

Mileage/ travel reimbursement

Full benefits (health, dental, vision, 401k)

Clear path to senior leadership

Career trajectory (this role is a launchpad):

Culinary Innovation Specialist

Regional Culinary Manager / Corporate Chef

Director of Culinary Operations

VP, Culinary / Operational Excellence

Executive leadership track (SVP / COO pathway)

This role gives you exposure to:

Multi-site operational leadership

Menu strategy and financial performance

Client-facing influence and retention strategy

System-wide impactnot just one kitchen

Why this role matters:

At Whitsons Culinary Group, we don't believe school food should be average.

This role directly impacts:

Student experience

Program participation (and financial performance)

Team capability across an entire region

You won't just run kitchensyou'll elevate them.

Apply if you want to be pushed:

If you're looking to:

Stay comfortable ? this isn't the role

Grow fast, take ownership, and be challenged ? we want to talk

This role offers a salary range of $65,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays.

Qualifications:

Culinary degree or equivalent professional experience (required)

35+ years of large-scale foodservice experience (K-12, healthcare, or institutional preferred)

Strong leadership and team development experience

Knowledge of school nutrition programs and compliance standards

Excellent communication, organization, and problem-solving skills

Valid driver's license and ability to travel frequently (up to 75%)

Reliable vehicle with active registration and insurance

ServSafe Manager Certification (required or within 3 weeks)

Ability to pass and maintain a federal background check

Ability to engage and remain professionally with both students and customers as well as clients

Follow all policies and procedures as identified and published by Whitsons

Preferred skills:

Experience leading culinary training programs or workshops

Knowledge of allergens, special diets, and culturally diverse menus

Bilingual (English/Spanish) a plus

Work environment:

This position involves frequent travel between school sites. Occasional night and weekend work and occasional overnight stays. Work is performed primarily in commercial kitchen settings following all food safety and safety protocols.