Executive Chef — Campus Dining & Culinary Leader

ISS Facility Services - North America; West Memphis (AR); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Disability insurance

Leave program

Job summary

ISS Facility Services - North America, in partnership with Guckenheimer, is seeking an Executive Chef to lead back-of-house operations for multiple campus cafes. You will ensure culinary best practices, supervise staff, and support the General Manager in achieving financial and quality objectives.

Responsibilities include menu development, food safety, staff training, inventory control, and maintaining high standards of service and guest satisfaction across all dining venues on site.

Qualifications

• Passion for customer service.
• Positive attitude and dependability.
• Ability to communicate effectively.
• SERV Safe certified or ability to become certified.
• Graduate of an accredited Culinary institution preferred.
• Experience in operating a successful restaurant or corporate dining facility.

Responsibilities

• Utilize Net Menu to create seasonal, regionally inspired, plant-forward menus.
• Communicate the budget and support cafe leads in maintaining it.
• Ensure menus and recipes follow client programming and standards.
• Prepare recipes with proper techniques and portioning for all meals.
• Maintain production records and purchase ingredients accordingly.
• Lead culinary training and ensure food safety and workplace safety.

Skills

Customer service

Communication

Dependable

Serv Safe

Leadership

Education

Accredited culinary institution

Job description

ISS Facility Services - North America, in partnership with Guckenheimer, is seeking an Executive Chef to lead back-of-house operations for multiple campus cafes. You will ensure culinary best practices, supervise staff, and support the General Manager in achieving financial and quality objectives.

Responsibilities include menu development, food safety, staff training, inventory control, and maintaining high standards of service and guest satisfaction across all dining venues on site.