Executive Chef

ISS•Kansas City, MO

13d•$74,300 - $77,000

About The Position

The Executive Chef is responsible for all back-of-house operations and supports all campus cafes at an ISS/GEI-operated facility to ensure client and guest satisfaction. The role ensures Guckenheimer best practices are followed and supports the General Manager in achieving financial success through implementation of culinary best practices, guidelines, policies, and standard operating procedures. The Executive Chef oversees menu and recipe development, purchasing, food preparation and quality, production records, inventory, food and workplace safety, sanitation, audits, and procurement compliance. The role also leads back-of-house hiring decisions, training, and employee development; supports financial planning and recordkeeping; and manages culinary operations for catered events. Additional responsibilities may be assigned according to business needs and client requirements. The position involves working on your feet for up to eight hours a day, excluding breaks, lifting up to 25 pounds without resistance, and working under pressure and time deadlines during peak periods. Employees must follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns. This is a full-time position with an annual salary range of $74,300 to $77,000. Guckenheimer offers full-time employees medical, dental, life, and disability insurance, along with a comprehensive leave program based on employment status. Employment may be contingent on successful completion of a background check and, where applicable, drug and/or alcohol screening.

Requirements

Experience operating a successful restaurant or corporate dining facility.
Passion for customer service.
Positive attitude.
Dependability.
Ability to communicate effectively.
SERV Safe certification or ability to become SERV Safe certified.
Ability to work on your feet for up to eight hours a day, excluding breaks.
Ability to lift up to 25 pounds without resistance.
Ability to work under pressure and time deadlines during peak periods.
Ability to comply with the dress code.

Nice To Haves

Graduate of an accredited culinary institution preferred.

Responsibilities

Monitor kitchen organization and cleanliness to maintain a safe environment for employees and guests.
Ensure workplace safety, food safety, menu, labeling, HACCP, and internal audit guidelines, policies, and procedures are followed daily.
Maintain a passing score on quarterly internal audits and ensure corrective actions are taken and documented when safety or sanitation requirements are not met.
Use NetMenu to create seasonal, regionally inspired, plant-forward recipes and menus, keeping at least two weeks of menus available in the system.
Communicate the budget and support cafe leads in maintaining it.
Ensure menu offerings follow cafe-specific, client-approved programming and core program standards.
Ensure menus and recipes are accurately and efficiently prepared, cooked, and portioned for meal periods and special or catered events.
Maintain accurate production records before and after service.
Prepare recipes using cooking techniques specified by ISS Guckenheimer and ensure the highest quality food is served.
Use NetMenu Order Worksheets to purchase appropriate ingredient quantities.
Provide service in accordance with ISS/Guckenheimer standards.
Ensure employees have suitable equipment, inventory, and resources to perform their duties and meet goals.
Notify management about ingredient discrepancies or availability issues, food or equipment safety concerns, and other matters requiring management attention.
Maintain required NetMenu applications and ensure they function accurately to provide historical data to leadership.
Attend culinary leadership team meetings, provide feedback, communicate support needs, and share successes.
Ensure company guidelines, SOPs, policies, initiatives, and procurement requirements are communicated and followed.
Maintain Procurement Integrity Index scores in line with key performance indicators.
Take and document inventory monthly, and inspect back-of-house products for correct labeling.
Make final hiring decisions for new back-of-house team members.
Lead culinary training and validation as directed by Food Excellence/L&D.
Train and develop back-of-house employees in NetMenu, operational standards, food safety, and workplace safety.
Support the General Manager with employees' personal development plans and mid-year and end-of-year reviews.
Ensure required documentation and corrective actions are completed.
Align with the General Manager on financial initiatives and targets, including food, labor, and operating costs.
Support the General Manager in maintaining accurate financial records and historical data for variance calls, and in meeting financial goals set by the Area Manager.
Manage catered events, including compliance with operational and catering standards, coordination with the Catering Department, timely delivery and display setup, high-quality NetMenu recipe-based food, workplace and food safety, and contracted event costing requirements.
Perform other duties and responsibilities as needed.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.