Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting toptier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.
 
Our Client has been proudly serving local customers for over 35 years, and we continue to grow with the best people on our team! With 66 restaurants in Canada and the US, you need not look any further than your local restaurant to understand the secret of its success: employees who enjoy a lively, energetic, and fun work atmosphere; the opportunity to create a memorable dining experience for our guests every day; a competitive wage and benefits package; and opportunities to grow personally and professionally. We are looking for an incredible Assistant General Managers and General Managers to be the leaders of our teams. Our people are the heart and soul of our business, and we are on the hunt for an amazing person like you to personify the magic and precision of the overall restaurant experience, all the while providing best-in-class leadership to an awesome group of people.
 
We are a premium casual dining restaurant concept known for exceptional hospitality, handcrafted cocktails, chef-driven cuisine, and an energetic atmosphere. Located in the heart of Washington, DC, our restaurant serves lunch, happy hour, dinner, late night, brunch, private events, and corporate functions. We are looking for a passionate, hands-on Assistant General Manager who thrives in a fast-paced environment and is committed to developing people, driving sales, and delivering exceptional guest experiences.
 
The Role: Regional Chef 
Salary Range: $110,000 - $120,000 
Bonus Structure: $30,000/year
 
The Regional Chef is responsible for driving food quality, culinary operations consistency, creating a strong leadership & development mindset with culinary leaders & GMs, and leading innovation across the portfolio. A strong candidate combines strategic vision with operational execution to deliver exceptional guest experiences while optimizing profitability & sales growth across locations.
 
Key Responsibilities

• Influence & lead culinary strategy and execution across multiple locations.
• Ensure operational excellence: food safety, quality, and consistency.
• Mentor and develop kitchen managers, fostering accountability and growth.
• Partner & align on brand vision & strategies with their regional partner and multi-unit leadership to achieve business objectives.
• Responsible for food revenues meeting financial targets as a region.
• Responsible for daily/weekly numbers as a restaurant/region, using the sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every month.
• Ensure strong financial stewardship: food cost, labour control, and profitability.
• Perform restaurant audits regularly with the GM's and Chefs to grade each restaurant and ensure the highest operational standards
• Support and lead menu rollouts, equipment deployment, and culinary program innovation.
• Lead culinary standards, food quality, and consistency in the home retaurant.
• Build, mentor, and develop a strong leadership bench with clear depth and succession planning.
• Serve as the culinary standard for training, systems, and operational execution.
• Support regional initiatives, including tests, rollouts, and training programs.
• Partner with the Regional Director and home-store leadership (Operating Partner or GM) to align on performance, priorities, and development.
• Drive accountability through clear communication, follow-up, and ownership of commitments.

• Trusted strategic partner with regional manager, multi-unit leadership, and operations teams.
• Inspires accountability and professionalism across culinary and service teams.

• Flawless execution of menu standards and food safety.
• Elevates guest experience through various strategies, reflected in satisfaction metrics.

• Improves food cost, labour efficiency, and overall profitability.
• Drives sales growth through strategic innovation, mentorship, and guest-building techniques.

• Has a proficient & proven track record of people development and team growth (various levels, including succession planning for themselves)
• Builds and mentors a sustainable pipeline of future culinary leaders.
• Embodies a culture of succession planning, business ownership, and personal growth.
• Cultivates a culture of pride, elevated hospitality, and continuous improvement.

• Multi-unit culinary leadership experience in a premium casual setting.
• Has experience with Franchise locations, supporting business operations, training, and brand vision alignment.
• Experienced in F&B development testing processes.
• Experienced in new restaurant opening roles.  
• Has experience in project ownership and bringing ideation to completion.
• Strategic thinker with operational execution expertise.
• Strong financial acumen: P&L, budgeting, and cost management.
• Skilled in various culinary or operational systems to streamline efficiencies and business accountability (ex., Ameego, Crunchtime, Optimum Control, KDS functionality, Rational ovens, etc).
• Skilled in coaching, mentorship, and accountability systems.
• Passion for hospitality, food innovation, and guest experience excellence.

• Elevated food quality and operational consistency across all locations.
• Strong, high-performing kitchen leadership pipeline.
• Improved guest satisfaction, sales growth, and profitability.
• Key contributor to culinary and business innovation amongst peers.

• Experienced regional level Chef experience.
• Minimum 5 years as a Chef de Cuisine/Exec Chef in a full service dining service experience.
• Previous experience overseeing and mentoring multiple Chefs as a Regional level leader is an asset. 
• 10 years' progressive experience in a variety of dining environments.
• Red Seal Certification is an asset.
• Post-secondary education is an asset.