The Regional Executive Chef (REC) will uphold the integrity of a region(s) culinary program as directed by ISS/GEI. The REC will partner with the Area Manager(s) in ensuring all ISS/GEI culinary best practices, guidelines, policies, SOPs, NetMenu application requirements, and approved minimum offering standards are being followed in order to uphold our high-quality expectation.

The Regional Executive Chef will provide culinary support to a region(s) including, but not limited to:

• Partners with the Area Manager to ensure hiring best practices are followed for Culinary positions.
• ISS/GEI/client guidelines, policies, SOPs, and CPEs for food production and quality standards are being met in each unit.
• Required NetMenu applications are maintained and accurately functioning.
• Monitor and support culinary budgetary requirements and provide accurate data to support cost analysis.
• Menu programming is created following program standards, entered into NetMenu application and meeting unit’s specific requirements.
• ISS/GEI/client procurement purchasing guidelines, policies, and SOPs are followed.
• Procurement Integrity Index (PII) scores are compliant with our Key Performance Indicators (KPI) requirements.
• New unit start up process where applicable.
• Attend and facilitate culinary leadership team meetings to provide guidance and alignment in all ISS/GEI/client culinary initiatives.
• Cascade and monitor all aspects of culinary training directed by ISS/GEI/client guidelines, policies, SOPs, and program standards.
• May be asked to perform other duties and responsibilities as assigned.

Partners with the Area Manager to ensure:

• Kitchen organization and cleanliness provides a safe environment for all employees and guests.
• Workplace Safety guidelines, policies, and SOPs are followed daily.
• Food Safety guidelines, policies, and SOPs are followed daily.
• Allergen Control Plan (ACP) guidelines, policies, and SOPs are followed daily.
• Product labels are accurate and contain all allergenic ingredients.
• HACCP guidelines, policies, and SOPs are followed daily.
• NSF guidelines, policies, and SOPs are followed daily.

Core Competencies include:

• Communication and Influence: Use verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question. This role may require basic negotiation and influence skills, cooperation, tact, and diplomacy.
• Diversity Awareness: The ability and willingness to respect and value the differences and perceptions of different groups/individuals.
• Customer Focus: The ability to provide excellent service to external and internal customers.
• Drive and Dependability: The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working.
• Stress Tolerance/Flexibility: The ability to work productively and effectively when faced with stressful work situations and time pressures.
• Interpersonal Relationships: The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors.
• Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures.

Physical Demands & Work Environment:

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

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 $115,000 per year - $125,000 per year. Final compensation will be determined based on experience and skills and may vary from the range listed above.

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.

• Medical, dental, life, and disability insurance.
• Comprehensive leave program based on employment status.

• Experience in culinary program management.
• Knowledge of food safety guidelines and policies.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Familiarity with budgetary requirements and cost analysis.
• Ability to train and lead culinary staff.