Chef

Cuisines Culinary & Catering is seeking a dynamic and highly skilled Traveling Chef to support culinary operations across multiple locations and client accounts. This role serves as a culinary leader, trainer, and operational partner responsible for elevating food quality, driving innovation, supporting new business initiatives, and developing culinary talent throughout the region. Extensive travel is required to support account openings, training initiatives, catering events, operational assessments, and ongoing culinary development.

The ideal candidate is a hands-on culinary professional who thrives in a fast-paced environment, enjoys mentoring others, and is passionate about delivering exceptional dining and catering experiences.

Key Responsibilities

• Travel extensively to support multiple dining, catering, and hospitality operations throughout the region.
• Provide hands-on culinary leadership and support during account launches, transitions, staffing gaps, and special events.
• Coach, train, and mentor chefs and culinary teams on food quality, presentation, execution, and best practices.
• Drive culinary innovation by introducing new menus, recipes, catering offerings, and industry trends.
• Partner with local culinary leaders to improve operational performance, consistency, and guest satisfaction.
• Support menu development, food production planning, and catering execution across multiple locations.
• Assist locations with inventory management, purchasing, food cost controls, and labor efficiency.
• Ensure compliance with HACCP, food safety, sanitation, and company standards.
• Roll out new culinary programs and initiatives in partnership with Canteen's culinary and marketing teams.
• Conduct operational assessments and develop action plans to enhance quality, consistency, and financial performance.
• Support high-profile catering events and client engagements as needed.

Preferred Qualifications

• Culinary degree preferred.
• Minimum 5 years of culinary leadership experience within catering, corporate dining, hospitality, restaurant, or contract foodservice environments.
• Minimum 2 years of multi-unit or multi-site culinary leadership experience.
• Strong experience supporting high-volume food production and catering operations.
• Proven ability to coach, train, and develop culinary talent.
• Experience managing food costs, labor costs, purchasing, and inventory controls.
• Working knowledge of HACCP, food safety, and sanitation programs.
• Strong organizational, communication, and relationship-building skills.
• Experience implementing culinary standards and driving operational improvements across multiple locations.
• Willingness and ability to travel extensively throughout the assigned region.