Executive Chef

Talent Acquisition Manager – Salaried @ ISS Facility Services – North America | Experienced HR Professional & President of the PRIDE ERG

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.

$85,000.00 / yr – $90,000.00 / yr

Responsibilities include supporting all cafes on campus and maintaining high‑quality standards, culinary best practices, and procedural compliance, while assisting the General Manager with financial performance.

• Monitor and ensure kitchen organization and cleanliness provides a safe environment for all employees and guests.
• 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 compliant with our Key Performance Indicators.

• 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 in operating a successful restaurant or corporate dining facility.

• Utilize Net Menu 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 following cafe‑specific, client‑approved programming as well as core program standards.
• Ensure all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to breakfast, lunch, dinner, and special/catered events.
• Maintain 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 Net Menu Order Worksheets to purchase the appropriate amount of ingredients for preparation.
• Always provide the highest quality of service in accordance with ISS/Guckenheimer standards.
• Ensure employees have appropriate equipment, inventory, and resources to perform their job duties and meet goals in a timely manner.
• Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention.
• Ensure that all required Net Menu applications are maintained and accurately functioning, to provide historical data to the broader leadership team.
• Attend and participate in culinary leadership team meetings to provide feedback and to communicate areas of support needed as well as victories.
• All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees.
• All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily.
• Procurement Integrity Index scores are compliant with our Key Performance Indicator.
• Ensure inventory is taken and documented monthly.
• Inspect that all products in BOH are labeled properly according to the Labeling SOP.
• Is the final decision maker for all new back‑of‑the‑house team members.
• Lead in all aspects of culinary training and validation…