Chef

Regal Entertainment Group (NYSE: RGC) operates the largest and most geographically diverse theatre circuit in the United States, consisting of 7,369 screens in 572 theatres in 42 states along with the District of Columbia, American Samoa and Guam as of November 30, 2015, with approximately 220 million attendees for the fifty-three week fiscal year ended January 1, 2015 ("fiscal 2014").

Responsible for strategy and innovation related to food and beverage menu creation and executional standards that lead to a superior experience across multiple F&B concepts.

* Develop an alcohol & culinary plan with short and long-term goals that ensure high levels of guest satisfaction. * Enhance alcohol & food quality levels by establishing standards while collaborating on diverse menus to satisfy specific regional preferences. * Establish menus and products that are in-line with food cost projections, operational feasibility, quality standards and guest satisfaction. * Cultivate and maintain effective partnerships with site level management to execute the alcohol and culinary strategic plan. * Address quality and/or service gaps to ensure continuous improvement. * Monitor and stay current on alcohol and culinary trends and opportunities. * Demonstrate expertise in food costing, menu planning, inventory management and procurement. * Collaborate with Vice President of Alcohol & Culinary Concepts on kitchen and/or bar designs to ensure operational feasibility and maximum efficiency. * Develop proper training materials for all alcohol and culinary programs. * Possess strong strategic thinking skills, with an emphasis on delivering and measuring action plans. * Embrace excellence in customer service for both internal and external customers. * Develop and maintain inventory procedures. * Communicate prioritization of initiatives and escalation of challenges to Vice President of Alcohol & Culinary Concepts. * Regular and consistent attendance * Requires travel

* High school diploma is required. * Associates Degree in Culinary Arts preferred. * Ten years culinary arts experience after graduation from accredited culinary school or equivalent work experience required. * ServSafe Certification and ACF Certification preferred. * Passionate about food and quality. * Interest and familiarity with wine, spirits and craft beers. * Innovative and creative by nature, with a spirit of entrepreneurship and the ability to think “outside the box”. * Must have experience with high volume multi-unit operations or hospitality environment. * Must possess the highest level of work ethics and integrity with the ability to maintain confidential information. * Highly motivated, self-directed and results driven. * Must have excellent organizational, interpersonal and administrative skills. * Must be a team player and excellent collaborator. * Acute attention to accuracy, consistency and a high degree of quality in work. * Must possess strong ability to develop, implement, maintain and govern proper recipe and culinary consistency across multiple concepts. * Demonstrate initiative and good judgment in assisting customers and peers. * Ability to evaluate problems and make appropriate recommendations to those involved. * Demonstrate a high level of resilience during stressful periods and the ability to handle last minute changes. * Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. * Ability to write reports, business correspondence, and procedure manuals. * Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. * Ability to define problems, collect data, establish facts, and draw valid conclusions. * Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. * Ability to make comparisons, draw conclusions and analyze data. * Word processing, spreadsheets, database program knowledge. * Must be proficient with Microsoft products.