Executive Chef

Hunter Super Techs - TurnPoint; South San Francisco (CA); On-site; USD 105,000 - 115,000; Full time

Job summary

ISS Facility Services / Guckenheimer is seeking an Executive Chef to oversee back-of-house operations across campus cafes. You will drive culinary best practices, manage safety and quality, and support the GM in achieving financial goals.

You’ll lead a culinary team, ensure HACCP compliance, and develop seasonal menus using Net Menu, while maintaining high guest satisfaction and strict cost control.

Qualifications

• Passion for customer service and a positive attitude.
• Valid state driver’s license and ability to drive.
• Graduate of an accredited culinary institution preferred.

Responsibilities

• Lead back-of-house operations and ensure food safety and sanitation.
• Create seasonal, regionally inspired, plant-forward menus on Net Menu.
• Coordinate catering events and ensure contract adherence and cost controls.

Skills

Customer service

Dependable

Effective communication

SERV Safe certified

Education

Culinary degree (preferred)

Tools

Net Menu

Job description

Key PurposeThe 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 scheduleSuccess CriteriaMonitor and ensure:Kitchen organization and cleanliness provides a safe environment for all employees and guestWorkplace Safety guidelines, policies, and SOPs are followed dailyFood Safety guidelines, policies, and SOPs are followed dailyMenu guidelines, policies, and SOPs are followed dailyProducts are labeled accurately according to the labeling SOP (Standard Operating Procedures)All HACCP guidelines, policies, and SOPs are followed dailyAll internal audit guidelines, policies, and SOPs are followed dailyMaintain a consistent passing score on your internal audit each quarterEnsure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followedProcurement Integrity Index scores are complaint with our Key Performance IndicatorsIdeal Candidate ExperiencePassion for customer servicePositive attitudeDependableAbility to communicate effectivelySERV Safe certified or ability to become SERV Safe certifiedGraduate of an accredited Culinary institution preferredExperience in operating a successful restaurant or corporate dining facilityValid state driver's licenseMust be 18 or olderClean and safe DMV driving recordKey AccountabilitiesUtilize Net Menu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all timesCommunicate the budget and support each Cafe lead in maintainingAll 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 eventsMaintain accurate production records both pre and post serviceAccurately prepare recipes using cooking techniques as outlined by ISS/GEIEnsure the highest quality of food is servedUtilize Net Menu Order Worksheets to purchase the appropriate amount of ingredients for preparationAlways provide the highest quality of service in accordance with ISS/Guckenheimer standardsEnsure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely mannerNotify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attentionEnsure that all required Net Menu applications are maintained and accurately functioning, to provide historical data to the broader leadership teamAttend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victoriesAll company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employeesAll but ISS Guckenheimer procurement purchasing guidelines, policies, and SOPs are followed dailyProcurement Integrity Index scores are complaint with our Key Performance IndicatorsEnsure Inventory is taken and documented monthlyInspect that all products in BOH are labeled properly according to the Labeling SOPIs the final decision maker for all new back of house team membersLead in all aspects of culinary training and validation as directed by Food Excellence/L&DResponsible for training and development of BOH employees in Net Menu, all operational standards, food safety, and workplace safetySupport GM with all team members Personal Development Plans, Mid-Year and End of Year ReviewsEnsure proper documentation and corrective actions is taken when necessaryAlign with General Manger on all financial initiatives and targets through maintaining budget in - food, labor and operating costsSupport GM in consistently meeting financial goals and expectations set by the Area ManagerResponsible 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 requirementsMay perform other duties and responsibilities as neededPhysical Demands & Work EnvironmentMust be able to lift a minimum of 25lbsCome to work properly dressed according to the dress codeEmployee must be able to work under pressure and time deadlines during peak periodsHSEQ Compliance: 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.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. The annual salary range for this position is $105000 per year-$115000 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.To Executive Search Firms and Staffing Agencies: ISS Facility Services / Guckenheimer does not accept unsolicited resumes from agencies. All unsolicited resumes will be considered ISS Facility Services / Guckenheimer property, and ISS Facility Services / Guckenheimer will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the ISS Facility Services / Guckenheimer Human Resources Talent Acquisition Department.As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.