Regional Executive Chef

Regional Executive Chef

Reports to the VP of Culinary

 

**This position is eligible for a $5000 sign on bonus

 

 

 

Key Purpose

 

The Regional Executive Chef (REC) will uphold the integrity of a region(s) culinary program as directed by ISS/GEI. The REC will partner with the Area Manager(s) in ensuring all ISS/GEI culinary best practices, guidelines, policies, SOPs, NetMenu application requirements, and approved minimum offering standards are being followed in order to uphold our high-quality expectation.

 

 

Key Areas of Collaboration and Influence

The Regional Executive Chef will provide culinary support to a region(s) including, but not limited to:

• Partners with the Area Manager to ensure:
  • Hiring best practices are followed for Culinary positions
  • ISS/GEI/client guidelines, policies, SOPs, and CPEs for food production and quality standards are being met in each unit.
  • Required NetMenu applications are maintained and accurately functioning
  • Monitor and support culinary budgetary requirements and provide accurate data to support cost analysis
  • Menu programming is created following program standards, entered into NetMenu application and meeting unit’s specific requirements
  • ISS/GEI/client procurement purchasing guidelines, policies, and SOPs are followed
  • Procurement Integrity Index (PII) scores are compliant with our Key Performance Indicators (KPI) requirements
  • New unit start up process where applicable

• Attend and facilitate culinary leadership team meetings to provide guidance and alignment in all ISS/GEI/client culinary initiatives 
• Cascade and monitor all aspects of culinary training directed by ISS/GEI/client guidelines, policies, SOPs, and program standards
• May be asked to perform other duties and responsibilities as assigned.

 

Food and Workplace Safety:

• Partners with the Area Manager to 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
  • Allergen Control Plan (ACP) guidelines, policies, and SOPs are followed daily
  • Product labels are accurate and contains all allergenic ingredients  
  • HACCP guidelines, policies, and SOPs are followed daily
  • NSF guidelines, policies, and SOPs are followed daily

 

Core Competencies:

• Communication and Influence - Use verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question.  This role may require basic negotiation and influence skills, cooperation, tact, and diplomacy.

• Diversity Awareness - The ability and willingness to respect and value the differences and perceptions of different groups/individuals.  This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the company.
• Customer Focus - The ability to provide excellent service to external and internal customers.  This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and taking action to remedy the complaint; and treating the customer as if he/she is valuable.
• Drive and Dependability - The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working.  This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
• Stress Tolerance/Flexibility - The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
• Interpersonal Relationships - The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion with dealing with the needs and problems of others.
• Communication - The ability to speak clearly and pol