Culinary Standards & Key Account Mobilization Lead

ISS Facility Services - North America; Henderson (NV); On-site; USD 120,000 - 135,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Disability Insurance

Paid Leave

Job summary

ISS Facility Services - North America is seeking a Key Account Mobilization & Culinary Standards Manager in the United States. The role supports planning, opening processes, and standards implementation across multiple accounts, with national travel.

A culinary degree and executive-level food service experience are required to lead operations and training across locations. Responsibilities include managing startup tools, QA, and compliance with food safety standards while driving efficiency and

Qualifications

• Must have culinary leadership experience in corporate dining or high-volume settings.
• Excellent written and verbal communication and presentation skills.
• Demonstrated ability to lead and influence teams and manage cross-functional projects.
• Experience activating and executing operational initiatives in dynamic environments.
• Ability to travel nationally (30–50%).

Responsibilities

• Support openings of new locations from planning to execution and follow-up.
• Manage startup tools including training content for new openings.
• Provide culinary leadership, mentoring, and quality assurance.
• Support food safety standards on-site and ensure compliance.
• Maintain and set up food production software, purchasing, and inventory programs; oversee opening budgets.
• Coordinate operations and project schedules; liaise across teams.
• Audit, report, train, and advise teams on standards.

Skills

Communication

Leadership

Team building

Problem solving

Training

Presentations

Education

Culinary degree

Tools

Microsoft Office

Smartsheets

Google Docs

Job description

ISS Facility Services - North America is seeking a Key Account Mobilization & Culinary Standards Manager in the United States. The role supports planning, opening processes, and standards implementation across multiple accounts, with national travel.

A culinary degree and executive-level food service experience are required to lead operations and training across locations. Responsibilities include managing startup tools, QA, and compliance with food safety standards while driving efficiency and