Regional Executive Chef - Full-time / Part-time

Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace.

Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an onsite specialty foodservice company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With accounts across 31 states, Guckenheimer features evolved employee health and wellness programs led by registered dietitians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available.

With new growth in the area, we have incredible employment opportunities for:

Regional Executive Chef - Midwest

POSITION SUMMARY:
To promote and affirm the integrity and quality of Guckenheimer Food Programs and Food quality by providing training, support, monitoring all aspects of food acquisition, preparation and presentation at the Guckenheimer locations in the assigned region.

POSITION RESPOSIBILITIES:

• Provide ongoing training and support to Guckenheimer Chefs, Managers and hourly staff in the area of food quality, presentation, purchasing, inventory controls, and sanitation.
• Insure full compliance and effectiveness of the HACCP (Food Safety) program.
• Contribute to the ongoing development and implementation of Corporate Culinary Programs, and Health and Wellness initiatives.
• Effectively coordinate and work with the Merchandizing and Standards team to implement and continuously improve company standards.
• Effectively coordinate and work with the Regional Operations teams as needed to achieve culinary operational excellence with common goals.
• Effectively coordinate Support and Participate in Sales and Retention activities as requested.
• Ability to assess food production and quality standards accurately.

• Ability to both work at a high level of culinary standards and to train others to achieve high culinary standards.
• Must be able to gain respect and credibility to influence operations personnel and enforce standards.
• Excellent verbal and written communication skills.
• Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations.
• Excellent menu planning and execution skills for all levels of events and operations.
• Self-motivated to maintain knowledge of current food trends and changes in the industry.
• Ability to contribute to the culinary and creative improvement and updates to the Guckenheimer Food Programs.
• Comprehensive knowledge of all the components contributing to food cost control.
• Desire to develop and support others in their efforts to improve their culinary skills and work performance.
• Ability to effectively work as a member of a team to achieve a specific goal or complete a project within constraining time limitations.
• Must be capable of managing multiple priorities and stress factors.
• Advanced catering knowledge and skills for all levels and sizes of catered functions.

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential duty above satisfactory levels and evoke creative talents. The requirements listed above are representative of the knowledge, skill, and/or ability required.
• The individual needs to work normal business hours in order to support the units and client needs. A normal work day is 8-10 hours. The work schedule may vary based on the needs of the business.
• Must be able to travel to and from units located in several states and be present at those units as scheduled.

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• ServSafe Certification, International Food Safety Council
• Associate Culinary Degree from accredited Culinary School with a minimum of 5 years working as an Executive Chef / or a minimum of 15 years working as an Executive Chef.

REASONING ABILITY:

• Must be compassionate, consistent, and fair to the needs of the employee and of the Company.
• Must possess strong written and verbal communication and interpersonal skills.
• Must be detail oriented, organized, able to work independently, prioritize and multi-task.
• Must be willing to contribute and support fellow team members with hands on approach to our culinary operations when needed or asked in order to maintain our business.
• Must demonstrate a commitment to the Guckenheimer Factor and client satisfaction.
• Must be a visible support and resource for the unit chef and operations team.

Guckenheimer embraces Equal Employment Opportunity
Guckenheimer participates in the E-Verify Program, as required by law