Job Title: Regional Product Coach (Regional Kitchen / Culinary Manager)

Location: Phoenix, AZ (Base Office / Remote Field)

Base Salary: $110,000

Territory Coverage: Arizona and West Coast Markets

Job Summary

The Regional Product Coach is a multi-unit culinary leadership position responsible for validating the execution, safety, and quality of scratch-made food across all locations in Arizona and the expanding West Coast market. Operating as a district culinary manager and compliance auditor, you will provide continuous hands-on guidance to store-level Kitchen Managers to optimize back-of-house (BOH) efficiencies, scale high-energy kitchen cultures, and maintain corporate cost targets.

Core Responsibilities

• Culinary Integrity & Consistency: Conduct comprehensive line checks and formal Taste & Temp audits across Arizona and West Coast properties to enforce total recipe adherence, optimal ticket times, and strict brand standards across all scratch kitchen operations.
• Regional Health & Regulatory Compliance: Enforce rigorous sanitation and food handling protocols. Ensure every territory store stays compliant with regional guidelines—including the Maricopa County Environmental Health Code for local properties and relevant state/county health mandates across the West Coast zone.
• Talent Coaching & Leadership Pipeline: Partner with store-level Managing Partners to recruit, train, and validate Kitchen Managers, Assistant Kitchen Managers, and key trainers. Lead the BOH operational setup and culinary training pipelines for New Store Openings (NSOs) across the Western region.
• P&L and Food Cost Accountability: Audit store-level inventory data, track food waste trends, and analyze BOH labor models alongside store leadership. Implement targeted operational strategies to minimize variances and hit regional gross profit goals.
• Cross-Functional Market Alignment: Collaborate directly with regional directors, corporate support teams, and localized supply chain vendors to streamline regional product distribution and maintain strong brand culture.

Required Qualifications & Skills

• Experience: 3–5+ years of successful restaurant leadership experience as an Executive Chef, BOH Manager, or Kitchen Manager in a high-volume scratch kitchen environment, with preferred multi-unit, multi-property, or kitchen auditing experience.
• Regulatory Credential: Must possess an active Certified Food Protection Manager (CFPM) certification recognized by the Maricopa County Environmental Services Department (ANAB-CFP accredited) and maintain baseline regulatory compliance across all travel jurisdictions.
• Operational Knowledge: Thorough understanding of high-volume kitchen prep systems, specialty ovens, advanced portion and waste-control platforms, inventory management tools, and labor scheduling analytics.
• Travel and Flexibility: Willingness and ability to travel up to 40% to conduct routine field evaluations, support regional store teams, and oversee Western market locations outside of the immediate Phoenix metro area. Flexibility to work variable hours, including late nights and weekends, to observe high-volume peak periods.

Compensation & Perks

• $110,000 Base Salary
• Monthly store performance-driven profit-sharing opportunities.
• Participation in corporate Restricted Stock Unit (RSU) plans.
• Comprehensive medical, dental, and vision insurance packages.
• Tuition reimbursement up to $5,250 annually, alongside paid parental and maternity leave benefits.

Reach out to John Wilcoxon at John@geckohospitality.com.

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