You have a passion for what you do. You like working as a team and being part of a family. It’s not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!

Key Purpose: The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS 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 ISS Guckenheimer.

General Responsibilities:

• Monitor and ensure kitchen organization and cleanliness provides a safe environment for all employees and guests.
• Ensure workplace safety, food safety, and menu guidelines are followed daily.
• Maintain a consistent passing score on your internal audit each quarter.
• Ensure immediate corrective actions are given and documented when necessary.
• Maintain accurate production records both pre and post service.
• Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D.

Physical Demands & Work Environment: Work up to 8 hours a day on your feet, excluding breaks. Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code. Employee must be able to work under pressure and time deadlines during peak periods.

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.

• Employee training and development opportunities.
• Support for financial initiatives and targets.
• Participation in culinary leadership team meetings.
• Employee recognition for achievements.

• ServSafe certified or ability to become ServSafe certified.
• Experience in operating a successful restaurant or corporate dining facility.
• Ability to communicate effectively.
• Strong organizational skills.
• Knowledge of food safety and workplace safety guidelines.
• Graduate of an accredited Culinary institution preferred.