Executive Chef

ISS•South San Francisco, CA

10d•$105,000 - $115,000•Onsite

About The Position

The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure 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 Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. To drive a delivery vehicle for the purpose of delivering prepared foods from production kitchen to various sites following a predetermined schedule.

Requirements

Passion for customer service
Positive attitude
Dependable
Ability to communicate effectively
SERV Safe certified or ability to become SERV Safe certified
Experience in operating a successful restaurant or corporate dining facility
Valid state driver's license
Must be 18 or older
Clean and safe DMV driving record

Nice To Haves

Graduate of an accredited Culinary institution preferred

Responsibilities

Monitor and ensure kitchen organization and cleanliness provides a safe environment for all employees and guest.
Monitor and ensure Workplace Safety guidelines, policies, and SOPs are followed daily.
Monitor and ensure Food Safety guidelines, policies, and SOPs are followed daily.
Monitor and ensure Menu guidelines, policies, and SOPs are followed daily.
Monitor and ensure products are labeled accurately according to the labeling SOP (Standard Operating Procedures).
Monitor and ensure all HACCP guidelines, policies, and SOPs are followed daily.
Monitor and ensure 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.
Ensure Procurement Integrity Index scores are compliant with our Key Performance Indicators.
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.
Ensure all Menu offerings follow cafe specific, client approved programming as well as core program standards (Google specific = CPE’s).
Ensuring 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/GEI.
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 jobs 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 meeting to provide feedback and to communicate areas of support needed as well as victories.
Ensure all company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees.
Ensure all but ISS Guckenheimer procurement purchasing guidelines, policies, and SOPs are followed daily.
Ensure Procurement Integrity Index scores are compliant with our Key Performance Indicators.
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 house team members.
Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D.
Responsible for training and development of BOH employees in Net Menu, all operational standards, food safety, and workplace safety.
Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews.
Ensure proper documentation and corrective actions is taken when necessary.
Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor and operating costs.
Support GM in consistently meeting financial goals and expectations set by the Area Manager.
Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, Net Menu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements.
May perform other duties and responsibilities as needed.
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.