Executive Chef

Overview Key Purpose The Executive Chef is responsible for all back of the house elements and supports all Cafes on campus at the ISS/GEI operated facility to ensure client and guest satisfaction. The Executive Chef will ensure Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs (Standard Operating Procedures) dictated by Guckenheimer. The general responsibilities of the position may differ from account to account, depending on the business needs and client requirements. Key Responsibilities Monitor and ensure kitchen organization and cleanliness provides a safe environment for all employees and guests Follow Workplace Safety guidelines, policies, and SOPs daily Follow Food Safety guidelines, policies, and SOPs daily Follow Menu guidelines, policies, and SOPs daily Label products accurately according to the labeling SOP Follow HACCP guidelines, policies, and SOPs daily Follow all internal audit guidelines, policies, and SOPs daily Maintain a consistent passing score on internal audits each quarter Provide immediate corrective actions and document when workplace safety and sanitation guidelines are not followed Ensure Procurement Integrity Index scores are compliant with the Key Performance Indicators Utilize NetMenu to create seasonal, regionally inspired, plant-forward recipes and menus with a minimum of 2 weeks available in the system Communicate the budget and support each Cafe lead in maintaining it Ensure all menu offerings follow cafe-specific, client-approved programming as well as core program standards Ensure menus and recipes are accurately prepared, cooked, and portioned for various meal periods (breakfast, lunch, dinner, and catered events) Maintain accurate production records pre- and post-service Accurately prepare recipes using ISS Guckenheimer cooking techniques Ensure the highest quality of food is served Use NetMenu Order Worksheets to purchase the appropriate amount of ingredients Provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their duties and meet goals Notify management of ingredient discrepancies/availability or any safety issues requiring attention Maintain and accurately function all required NetMenu applications to provide historical data to leadership Attend and participate in culinary leadership team meetings to provide feedback and communicate support needed Follow all company guidelines, SOPs, and policies daily Follow ISS/GEI procurement guidelines, policies, and SOPs daily Ensure Inventory is taken and documented monthly Ensure products in back of house are labeled properly per the Labeling SOP Act as final decision maker for all new back of house team members Lead culinary training and validation as directed by Food Excellence/L&D Train and develop BOH employees in NetMenu, operational standards, food safety, and workplace safety Support GM with team members’ Personal Development Plans, Mid-Year and End of Year Reviews Document and implement corrective actions when necessary Align with General Manager on financial initiatives and targets for food, labor, and operating costs Support GM in maintaining accurate financial records and providing historical data for variance analyses Support GM in consistently meeting financial goals as set by the Area Manager Manage all catered events to ensure operational standards and catering guidelines are followed, coordinate service with Catering, and ensure high-quality, safe food for events May perform other duties as needed Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively SERV Safe certified or ability to become SERV Safe certified Graduate of an accredited culinary institution preferred Experience operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant-forward recipes and menus with a minimum of 2 weeks available in the system Communicate the budget and support each Cafe lead in maintaining it All menu offerings follow cafe-specific, client-approved programming as well as core program standards Ensure menus and recipes are prepared, cooked, and portioned for breakfast, lunch, dinner, and special/catered events Maintain accurate production records pre- and post-service Accurately prepare recipes using ISS Guckenheimer cooking techniques Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase appropriate ingredients Provide service in accordance with ISS/Guckenheimer standards Ensure employees have equipment, inventory, and resources to perform duties timely Notify management of ingredient discrepancies or safety concerns Maintain NetMenu applications for historical data Attend culinary leadership team meetings to provide feedback and request support Follow all SOPs and policies daily; communicate initiatives to employees Follow ISS/GEI procurement guidelines daily Ensure monthly inventory is taken and documented Label all BOH products according to the Labeling SOP Is the final decision maker for new BOH team members Lead culinary training and validation as directed Develop BOH employees in NetMenu, operational standards, food safety, and workplace safety Support GM with development plans and performance reviews Ensure proper documentation and corrective actions when necessary Align with General Manager on financial goals and variance calls Support GM in meeting financial targets and ensuring quality catering for events May perform other duties as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet Lift up to 25 lbs Dress according to dress code Work under pressure during peak periods HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. Benefits & Compensation Guckenheimer offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $74,300.00 per year – $77,000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above. Equal Opportunity As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate. #J-18808-Ljbffr ISS Facility Services - North America