Culinary Standards & Startup Mobilization Lead

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

Job summary

ISS Guckenheimer seeks a Key Account Mobilization & Culinary Standards Manager to lead culinary operations across multiple campuses in the U.S. This role drives opening plans, standardization of culinary practices, and staff mentoring while coordinating with the Mobilization team to ensure seamless transitions and training.

The position requires 5+ years of executive chef experience, culinary degree, ServSafe certification, and strong leadership and presentation skills.

Qualifications

• Culinary degree required.
• 5+ years of executive chef ops experience.
• Proficiency in MS Office, Smartsheet, and Google Docs.
• ServSafe Manager Certification.
• Experience in corporate dining or high-volume food service.
• Strong communication and presentation skills.
• Ability to lead and develop teams.

Responsibilities

• Support opening of new locations from planning to execution.
• Manage startup tools including training content for new sites.
• Provide culinary leadership, mentoring, training, and QA.
• Support food safety standards on site.
• Oversee food production software, purchasing and inventory, and opening budgets.
• Coordinate operations and project schedules.
• Audit, train, and counsel teams on standards.
• Activation of project implementations and pilot work.

Skills

Executive Chef operations

Staff training

Communication

Team management

Travel readiness

Food safety culture

Education

Culinary degree

Tools

Microsoft Office

Smartsheets

Google Docs

Job description

ISS Guckenheimer seeks a Key Account Mobilization & Culinary Standards Manager to lead culinary operations across multiple campuses in the U.S. This role drives opening plans, standardization of culinary practices, and staff mentoring while coordinating with the Mobilization team to ensure seamless transitions and training.

The position requires 5+ years of executive chef experience, culinary degree, ServSafe certification, and strong leadership and presentation skills.