Regional Chef Salary

Manages multiple district managers within a geographic region to maximize sales and profitability. Adjusts retail sales goals and procedures for each district based on goals set for the whole region. Implements regional sales and marketing promotions to meet short- and long-term retail sales strategies. Requires a bachelor's degree. Typically reports to a zone manager. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. View Regional Retail Sales Manager Salary

Manages and directs a sales force to achieve sales and profit goals within a region. Manages multiple districts within a region and adjusts sales goals and procedures as appropriate for each district. Designs and recommends sales programs and sets short- and long-term sales strategies. Evaluates and implements appropriate new sales techniques to increase the region's sales volume. Collects relevant competitors' market information to increase sales volume and market share. May recommend product or service enhancements to improve customer satisfaction and sales potential. Typically requires a bachelor's degree. Typically reports to a head of a unit/department. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. View Regional Sales Manager Salary

Leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. View Pastry Chef Salary

Designs, plans, and implements human resources programs and policies, including staffing, compensation, benefits, visa/green card processing, employee relations, training, and health and safety programs for a region within an organization. Ensures existing programs in compliance with government regulations. May lead the work of Human Resources Business Partners. Typically requires a bachelor's degree. Typically reports to a Director or top executive. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. Typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required. View Regional Human Resources Manager Salary

Directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. View Executive Chef Salary