Executive Chef

Key Purpose

The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS 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 dictated by ISS Guckenheimer.

Key Accountabilities

• Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times.
• Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards.
• Maintaining accurate production records both pre and post service.
• Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer.
• Ensure the highest quality of food is served.
• Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation.
• Always provide the highest quality of service in accordance with ISS/Guckenheimer standards.
• Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention.
• Maintain accurate financial records in – food, labor, operating costs to provide historical data in variance calls.
• Support GM in consistently meeting financial goals and expectations set by the Area Manager.
• May perform other duties and responsibilities as needed.

Success Criteria

• Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest.
• Workplace Safety guidelines, policies, and SOPs are followed daily.
• Food Safety guidelines, policies, and SOPs are followed daily.
• Menu guidelines, policies, and SOPs are followed daily.
• Products are labeled accurately according to the labeling SOP (Standard Operating Procedures).
• All HACCP guidelines, policies, and SOPs are followed daily.
• All internal audit guidelines, policies, and SOPs are followed daily.
• Maintain a consistent passing score on your internal audit each quarter.
• Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed.
• Procurement Integrity Index scores are complaint with our Key Performance Indicators.

Qualifications

• Possess passion for customer service.
• Have a positive attitude.
• Be dependable.
• Be able to communicate effectively.
• Be SERV Safe certified or able to become SERV Safe certified.
• Graduate of an accredited Culinary institution preferred.

Benefits

• Medical
• Dental
• Life and disability insurance
• Comprehensive leave program based on employment status

Pay

The annual salary range for this position is $80000.00 per year-$90000.00 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.

Schedule

Full-time position.