Proof of the Pudding is an award-winning catering company throughout 13 states with a commitment to creating quality culinary innovations. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more.

We are seeking an experienced, motivated, and innovative Regional Vice President of Culinary that will be responsible for overseeing all food service operations for a dedicated region, plus leading select large-scale events. This role will emphasize maintaining consistent safety measures, developing creative menu concepts, and ensuring rigorous food cost control and financial management. The ideal candidate will be a strategic leader with a deep passion for culinary excellence and a proven track record in large-scale food service operations. Atlanta based candidates preferred, but not required.

Key Responsibilities:

Lead and inspire culinary teams across golf tournaments but will lead and support other venues such as boat shows, collegiate stadiums, concerts, racetracks, and more.
Develop and implement strategic culinary initiatives to enhance overall food service quality and customer satisfaction.
Collaborate with senior leadership to drive the company’s growth and operational efficiency.
Oversee the creation and standardization of diverse, innovative, and appealing menu offerings that cater to various events and customer preferences.
Ensure that menu concepts are consistently updated to reflect current food trends and customer feedback.
Work with marketing and event teams to tailor menus for special events, including golf tournaments, university functions, and corporate catering.
Establish and maintain rigorous food safety and sanitation standards across all locations, ensuring compliance with local, state, and federal regulations.
Conduct regular safety audits and implement corrective actions as necessary.
Promote a culture of safety and continuous improvement within the culinary teams.
Develop and manage the culinary budget, focusing on cost control, revenue growth, and profitability.
Monitor food costs and implement strategies to minimize waste and optimize resource utilization.
Analyze financial performance of culinary operations and report on key metrics to senior leadership.
Attend events as needed for managerial support.
Streamline and standardize culinary operations to ensure consistency, efficiency, and high-quality food service delivery across all locations.

Implement best practices and innovative solutions to enhance operational effectiveness.
Ensure that all culinary staff are adequately trained and adhere to company standards.
Build strong relationships with internal and external stakeholders, including suppliers, clients, and partners.
Represent the company at industry events and forums to enhance its culinary reputation and network.