Regional Executive Chef - Sandton at Feedem

Minimum Requirements

• Degree in Hospitality or relevant tertiary qualification and/or equivalent in the food industry
• Minimum of 15 years of experience as an Executive Chef managing more than one unit/kitchen
• Proven working experience as an Executive Chef 
•  Multiple unitst oversight
• Computer skills including word processing, Excel, and presentation software.
• Excellent oral, leadership and communication skills.
• Project management experience preferred.
• People development experience.
• Ability to deal with ambiguity and effectively cope with change.

CANDIDATES MUST BE WILLING TO TRAVEL UP TO 65% OF THE TIME
Duties and Responsibilities

• Work with Regional District Manager and Operations Manager to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
• Active involvement and leadership in the recruitment and hiring of culinary leadership within the region.
• Coordinate and partner with leaders on chef onboarding and seasonal openings.
• Partner with marketing in the creation and development of on trend food concepts.
• Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, sustainability, team development, operational structure, revenue enhancing initiatives, and standardisation.
• Support corporate risk management team to insure all food and team safety initiatives meet or exceed corporate criteria
• Support culinary leadership training programs, including recruiting and retention programs
• Provide consistent assessment of executive chef's performance and provide feedback and mentoring as needed.
• Support organisation of culinary talent for high profile events, and seasonal openings.
• Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
• Assist the Business Development team in the development of sales proposals and presentations.
• Formulate, and supervise development of new products, processes, and cost/quality improvement programs.