REGIONAL CHEF (CORPORATE DINING) - CINCINNATI, OH

Eurest is an industry-leading company specializing in business and industry dining services, providing exceptional culinary experiences to employees of some of the nation's largest and most prestigious companies. Operating across all states and various industries, Eurest is a trusted brand known for its commitment to quality, innovation, and customer satisfaction. As part of the Compass Group USA, Eurest fosters a work environment that encourages growth, professional development, and excellence. Their workforce includes over 16,000 chefs and numerous support staff who are dedicated to delivering world-class meals through corporate cafes, executive dining rooms, and on-site catering services. With strong operational standards, a commitment to innovation, and an emphasis on comprehensive culinary solutions, Eurest is consistently expanding and evolving within the foodservice industry.

The Regional Chef role in Cincinnati, OH, represents an exciting opportunity to join Eurest's leadership team with a focus on corporate dining across national accounts. This position offers a salary range between $110,000 and $120,000 annually, with an additional 30% annual bonus potential. As a pivotal figure in culinary leadership, the Regional Chef will take responsibility for planning, implementing, and supporting new food concepts and programs that enhance the dining experience for clients and their employees. This role requires significant collaboration with leadership teams to research, test, develop, and document innovative dishes and menus tailored to a variety of high-volume food service settings including corporate cafes and executive dining rooms.

The Regional Chef’s duties extend beyond menu creation to the critical tasks of training, coaching, and mentoring culinary personnel across multiple locations. Maintaining consistency in culinary standards and excellence is paramount, and this role involves establishing and adapting protocols to meet evolving food trends and client expectations. Additionally, the role plays a key part in new facility design and rollout, contributing culinary insights that improve operational efficiency and customer satisfaction. This leadership position demands travel across the United States up to 75% of the time to support various business initiatives and ensure high standards are met across all territories.

An ideal candidate will bring extensive experience in large-volume culinary environments such as major hotels, banquet operations, conference centers, or multi-unit foodservice organizations. Expertise in culinary training, development, and coaching is essential, along with an ability to scale recipes, production, and standards across diverse locations. Comfort in navigating regulated food environments and proficiency with technology, specifically Microsoft Office and Webtrition software, are also critical. Those who hold certifications such as Serv-Safe and Certified Executive Chef credentials will find added advantages in this role.