Sr. Regional Executive Chef

Sr. Regional Executive Chef

 

 

Key Purpose

 

Passionate about all things food and the restaurant industry? Looking to continue following your passion while living a more balanced lifestyle? Take a look at what you can do when you join the culinary team at ISS Guckenheimer.

 

ISS Guckenheimer is a national onsite restaurant management company that pioneered the importance of healthy dining in the workplace.  We encourage our team members to get involved with organizations such as Slow Food, Fair Kitchens, Star Chefs to name a few.

 

We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more.  Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer!

 

The Regional Executive Chef will be the liaison between the ISS Guckenheimer Operations Performance  team and the field, ensuring the food quality and service standards. The Regional Executive Chef will support up to 9 locations within the region.

 

The Regional Executive Chef will evaluate the standards, financials, and operating procedures, and provide that analysis & feedback to area leadership. This role may also be asked to provide support for various special events, food presentations, culinary training and drive the teams to be at the forefront of Culinary Innovation.

 

The ideal candidate will be a passionate, hands-on chef, with the ability & drive to make a difference every day.

 

 

Success Criteria

 

• Monitor and ensure:
  • Kitchen organization and cleanliness provides a safe environment for all employees
  • 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
  • All HACCP guidelines, policies, and SOPs are followed daily
  • All internal audit guidelines, policies, and SOPs are followed daily

 

• 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

 

 

Key Areas of Collaboration and Influence

 

• Reports to the Director of Food Excellence, ISS Guckenheimer
• Realize the importance of a team working environment
• Communicate and work effectively with conference room and facilities team
• Support the culinary team when needed

 

 

Ideal Candidate Experience

 

• Culinary degree or relevant industry experience
• Serve Safe Certified
• Knowledge of plant-based plant forward menus and recipe development
• 10+ years of culinary leadership experience in food service, hospitality, restaurant, or similar industry
• Effective verbal and written communication skills
• Ability to assess food production and quality standards accurately
• Ability to both work at an elevated level of culinary standards and to train others to achieve high culinary standards
• Must be able to gain respect and credibility to influence operations personnel and enforce standards without direct authority
• Expert knowledge of HACCP (Hazard Analysis and Critical Control Point) and Food Safety practices and the ability to identify and correct problems in the operations
• Excellent menu planning and execution skills for all levels of events and operations
• Self-motivated to maintain knowledge of current food trends and changes in the industry
• Contribute to the ongoing development and implementation of Corporate Culinary Programs and Health and Wellness initiatives including new innovative culinary programs and trends
• Comprehensive knowledge of all the components contributing to food cost control
• Desire to develop and support others in their efforts to improve their culinary skills and work performance
• Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations
• Must be capable of managing and prioritizing multiple and competing priorities and stress factors.
• Advanced catering knowledge and skills for all levels and sizes of catered functions
• Demonstrated experiences being reliable, responsible, and depen