Regional Executive Chef Kansas

ISS•Kansas City, MO

28d•$110,000 - $130,000•Onsite

About The Position

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. If you thrive in a culture where standards are high, collaboration is real, and success is shared, this is where you belong. 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.

Requirements

Food obsessed. Leads with passion, purpose, and pride.
Believes the best culinary programs are built by great teams who win together.
Looking for impact, collaboration, and the opportunity to elevate the craft.
Communicates with clarity and confidence, aligns diverse stakeholders, and inspires teams to achieve shared goals.
Anticipates needs, responds with urgency and professionalism, and builds trusted relationships that drive retention and growth.
Protects the craft, elevates standards, and drives innovation while ensuring consistency at scale.
Demonstrates resilience, ownership, and a relentless pursuit of excellence.
Thrives in fast paced environments and maintains professionalism under pressure.
Values diverse perspectives and fosters a culture of respect, collaboration, and belonging.
Upholds the highest ethical standards and leads with transparency and accountability.

Nice To Haves

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.
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.

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