Food & Beverage

Chef De Cuisine

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4650 CUSHING PARKWAY, FREMONT CA 94538-6401, United States

Key Purpose

 The Chef De Cuisine 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's best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving the financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS 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.


 Success Criteria

  • Monitor and ensure:
  • Kitchen organization and cleanliness provide 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
  • Menu guidelines, policies, and SOPs are followed daily
  • Products are labeled accurately according to the labeling SOP
  • All HACCP guidelines, policies, and SOPs are followed daily
  • All internal audit guidelines, policies, and SOPs are followed daily
  •  Maintain a consistent passing score on your internal audit each quarter
  • Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed
  • Procurement Integrity Index scores are compliant with our Key Performance Indicators


 Ideal Candidate Experience

  •  Passion for customer service
  • Positive attitude
  • Dependable
  • Ability to communicate effectively
  • ServSafe certified or the ability to become ServSafe certified
  • A graduate of an accredited Culinary institution preferred
  • Experience in operating a successful restaurant or corporate dining facility


 Key Accountabilities

  • Utilize NetMenu to create seasonal, regionally inspired, plant-forward recipes and menus with a minimum of 2 weeks available in the system at all times.
  • Communicate the budget and support each Cafe lead in maintaining
  • All Menu offerings follow cafe-specific, client-approved programming as well as core program standards
  • 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 events.
  • Maintain accurate production records, both pre- and post-service
  • Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer
  • Ensure the highest quality of food is served
  • Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation
  • Always provide the highest quality of service in accordance with ISS/Guckenheimer standards
  • Ensure employees have appropriate equipment, inventory, and resources to perform their job duties and meet goals in a timely manner
  • Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention
  • Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team
  • Attend and participate in the culinary leadership team meeting to provide feedback and to communicate areas of support needed, as well as victories
  • All company guidelines, SOPs, and policies are followed daily, and initiatives are properly communicated and followed by employees
  • All ISS/GEI procurement, purchasing guidelines, policies, and SOPs are followed daily
  • Procurement Integrity Index scores are compliant with our Key Performance Indicators
  • Ensure the Inventory is taken and documented monthly
  • Inspect that all products in BOH are labeled properly according to the Labeling SOP
  • Is the final decision maker for all new back-of-house team members
  • Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D
  • Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety
  • Support GM with all team members' Personal Development Plans, Mid-Year and End of Year Reviews
  • Ensure proper documentation and corrective actions is taken when necessary
  • Align with the General Manager on all financial initiatives and targets through maintaining budgets in food, labor, and operating costs
  • Support GM in keeping accurate financial records in food, labor, and operating costs to provide historical data for variance calls
  • Support GM in consistently meeting financial goals and expectations set by the Area Manager
  • Responsible for all catered events, including but not limited to ensuring all operational standards and Catering guidelines are followed, coordinating service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe-based high-quality food, workplace safety, food safety, and following our contracted event costing requirements
  • May perform other duties and responsibilities as needed

 

Physical Demands & Work Environment 

  • Must be capable of lifting up to 25 lbs. without assistance.
  • 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 $82100.00  - $97350.00 . Final compensation will be determined based on experience and skills and may vary from the range listed above.

 

HSEQ 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.  


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 to positively influence the market wherever we operate.

 

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