Guckenheimer
Key Purpose
The Executive Chef is responsible for all back‑of‑house elements and supports all cafés on campus at the Guckenheimer‑operated facility to ensure client and guest satisfaction. The Executive Chef will enforce Guckenheimer best practices and support the General Manager in achieving financial success through the implementation of culinary best practices, guidelines, policies, and SOPs dictated by Guckenheimer.
Success Criteria
Maintain kitchen organization and cleanliness to provide a safe environment for all employees and guests.
Follow workplace safety guidelines, policies, and SOPs daily.
Follow food safety guidelines, policies, and SOPs daily.
Adhere to menu guidelines, policies, and SOPs daily.
Label products accurately according to the labeling SOP.
Follow all HACCP guidelines, policies, and SOPs daily.
Comply with all internal audit guidelines, policies, and SOPs daily.
Maintain a consistent passing score on internal audits each quarter.
Implement immediate corrective actions and document them when safety and sanitation guidelines are not followed.
Meet Procurement Integrity Index scores in line with our KPIs.
Ideal Candidate Experience
Passion for customer service.
Positive attitude.
Dependable.
Effective communication skills.
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 Net Menu to create seasonal, regionally inspired, plant‑forward recipes and menus, ensuring a minimum of two weeks of inventory in the system at all times.
Communicate budget and support each Café lead in maintaining it.
Ensure all menu offerings follow café‑specific, client‑approved programming and core program standards.
Accurately prepare recipes using techniques outlined by ISS/GEI.
Guarantee the highest quality of food is served.
Use Net Menu Order Worksheets to purchase appropriate ingredient quantities.
Supply staff with necessary equipment, inventory, and resources to meet performance goals.
Notify management of ingredient discrepancies, food/equipment safety issues, or any situation requiring management attention.
Maintain all required Net Menu applications, ensuring accurate functionality and historical data for leadership.
Participate in culinary leadership meetings to provide feedback and identify support needs.
Enforce all company guidelines, SOPs, and policies daily, communicating changes effectively.
Lead all aspects of culinary training and validation, as directed by Food Excellence/L&D.
Support the GM with employee development plans and performance reviews.
Document corrective actions as necessary.
Align with the General Manager on all financial initiatives and targets, managing food, labor, and operating costs.
Support the GM in meeting financial goals set by the Area Manager.
Oversee all catered events, ensuring operational standards, catering guidelines, and event costing requirements are met.
Perform other duties as required.
Physical Demands & Work Environment
Must lift a minimum of 25 lbs.
Adhere to dress code and professional appearance standards.
Work under pressure and meet time deadlines 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 ISS 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.
Salary Range The annual salary range for this position is $90,000.00 per year – $105,000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.
EEO Statement 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.
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Success Criteria
Maintain kitchen organization and cleanliness to provide a safe environment for all employees and guests.
Follow workplace safety guidelines, policies, and SOPs daily.
Follow food safety guidelines, policies, and SOPs daily.
Adhere to menu guidelines, policies, and SOPs daily.
Label products accurately according to the labeling SOP.
Follow all HACCP guidelines, policies, and SOPs daily.
Comply with all internal audit guidelines, policies, and SOPs daily.
Maintain a consistent passing score on internal audits each quarter.
Implement immediate corrective actions and document them when safety and sanitation guidelines are not followed.
Meet Procurement Integrity Index scores in line with our KPIs.
Ideal Candidate Experience
Passion for customer service.
Positive attitude.
Dependable.
Effective communication skills.
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 Net Menu to create seasonal, regionally inspired, plant‑forward recipes and menus, ensuring a minimum of two weeks of inventory in the system at all times.
Communicate budget and support each Café lead in maintaining it.
Ensure all menu offerings follow café‑specific, client‑approved programming and core program standards.
Accurately prepare recipes using techniques outlined by ISS/GEI.
Guarantee the highest quality of food is served.
Use Net Menu Order Worksheets to purchase appropriate ingredient quantities.
Supply staff with necessary equipment, inventory, and resources to meet performance goals.
Notify management of ingredient discrepancies, food/equipment safety issues, or any situation requiring management attention.
Maintain all required Net Menu applications, ensuring accurate functionality and historical data for leadership.
Participate in culinary leadership meetings to provide feedback and identify support needs.
Enforce all company guidelines, SOPs, and policies daily, communicating changes effectively.
Lead all aspects of culinary training and validation, as directed by Food Excellence/L&D.
Support the GM with employee development plans and performance reviews.
Document corrective actions as necessary.
Align with the General Manager on all financial initiatives and targets, managing food, labor, and operating costs.
Support the GM in meeting financial goals set by the Area Manager.
Oversee all catered events, ensuring operational standards, catering guidelines, and event costing requirements are met.
Perform other duties as required.
Physical Demands & Work Environment
Must lift a minimum of 25 lbs.
Adhere to dress code and professional appearance standards.
Work under pressure and meet time deadlines 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 ISS 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.
Salary Range The annual salary range for this position is $90,000.00 per year – $105,000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.
EEO Statement 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