Regional Executive Chef

ISS•South San Francisco, CA

3d•$121,000 - $141,000

About The Position

Regional Executive Chef Reports to: Regional Director of Operations Location: Bay Area Who You Are You are food obsessed. You lead with passion, purpose, and pride. You believe the best culinary programs are built by great teams who win together. You are not looking for just a job. You are looking for impact, collaboration, and the opportunity to elevate the craft. At Guckenheimer, a chef driven workplace dining company, we set the standard for culinary excellence, innovation, hospitality, and integrity. Our chefs and managers create experiences that bring people together, strengthen workplace culture, and build trusted client partnerships. Every detail matters. Every plate tells a story. Here, you are trusted to lead with ownership. You are encouraged to grow your career. You are empowered to make a meaningful difference through food, leadership, and client partnership. If you thrive in a culture where standards are high, collaboration is real, and success is shared, this is where you belong. Position Overview The Regional Executive Chef (REC) leads a diverse regional portfolio and partners closely with clients to align culinary programs with their overall business strategy. This leader translates vision into chef driven workplace dining experiences that inspire engagement, strengthen partnerships, and deliver measurable results. You will provide visible, hands-on leadership to chefs and culinary managers across the region, building high performing teams and fostering a culture of accountability, growth, and continuous improvement. Across the Bay Area portfolio, you will ensure consistency, quality, and full alignment with Guckenheimer and client standards. How Success Is Measured Success in this role is defined by a relentless commitment to culinary excellence, client partnership, and business impact. Sustained client satisfaction and long-term retention driven by exceptional dining experiences Strong financial performance including margin achievement, disciplined cost management, and accurate forecasting High program engagement and measurable impact across the portfolio Development of a strong and diverse leadership bench supported by intentional succession planning Operational excellence delivering consistency, quality, and regulatory compliance Execution and expansion of innovative culinary initiatives aligned to client strategy

Requirements

Leadership and Influence
Communicates with clarity and confidence, aligns diverse stakeholders, and inspires teams to achieve shared goals.
Client and Guest Focus
Anticipates needs, responds with urgency and professionalism, and builds trusted relationships that drive retention and growth.
Culinary Excellence
Protects the craft, elevates standards, and drives innovation while ensuring consistency at scale.
Drive and Accountability
Demonstrates resilience, ownership, and a relentless pursuit of excellence.
Adaptability and Composure
Thrives in fast paced environments and maintains professionalism under pressure.
Inclusive Leadership
Values diverse perspectives and fosters a culture of respect, collaboration, and belonging.
Integrity
Upholds the highest ethical standards and leads with transparency and accountability.
Work up to 8 hours a day on your feet, excluding breaks. Some weekends required.
Must be able to lift a minimum of 25lbs.
Come to work properly dressed according to the dress code.
Employee must be able to work under pressure and time deadlines during peak periods.

Responsibilities

Partner with the Regional Director of Operations and Operations Excellence Manager to align culinary vision with operational execution
Ensure all Guckenheimer and client guidelines, policies, and culinary quality standards are consistently executed across every location
Oversee menu management systems to ensure accuracy, functionality, and data integrity
Drive compliance with Procurement Integrity Index standards and key performance indicators
Lead and support new unit openings with strong culinary foundations and operational readiness
Play a strategic role in sales and retention efforts, showcasing our chef driven philosophy
Facilitate culinary leadership meetings to align teams around innovation and continuous improvement
Champion regional culinary training to elevate skill, creativity, and execution
Lead by example on the floor, inspiring teams and protecting the integrity of the craft and respect for the apron!
Partner with operational leadership to embed food safety and workplace safety into daily operations
Maintain organized, clean kitchens that create a safe environment for employees and guests
Ensure adherence to all workplace and food safety guidelines and standard operating procedures
Execute Allergen Control Plan requirements with precision and care
Validate accurate product labeling including clear allergen identification
Maintain compliance with HACCP and NSF standards through disciplined processes and documentation

Benefits

ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status.

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