Are you looking for a highly visible, challenging opportunity, in a fast-paced rewarding environment?
Guckenheimer is seeking a Senior Manager level culinarian for our Multi-Unit Executive Chef position for our client based in Cambridge. This position is to be an integral leader at our top client’s North American Headquarters in Cambridge Ma with dotted line responsibilities to three other sites.
The Multi-Unit Executive Chef will lead the culinary success of current and future locations including the installation of new and renovated locations, takes ownership of the evolving, dynamic, and innovative culinary program's success. The chef provides high level culinary expertise, creativity, and project support to the National Account leadership, managing, implementing and supporting all food related programs. Sets the standards for BOH operating processes and QA standards, culinary training and operational excellence as well as hands on assistance when necessary. This role works in collaboration with the Food Service Director, Wellness & Food Environment Lead, General Managers and Executive Chefs.
The Multi-Unit Executive Chef will focus on culinary excellence, innovation, and the experience to support operational excellence. This position reports into the National Area Manager Director and will leverage their strong culinary and operational skills to partner with key stakeholders (culinary, marketing, concept development, innovation, procurement, risk management, operations, and human resources) to promote Guckenheimer’ s standards, expectations and enhance customer & client experience.
The great things you will be expected to do:
- Drives culinary innovation, excellence and quality standards
- Coaches to meet expectations of hospitality that is friendly and engaging
- Manages and mentors toward business goals, ensuring maturation and training of our team
- Ensures that all products and ingredients that are used are purchased purchasing standards and sustainability commitments.
- Maintain recipe and menu electronic database, including scaling to appropriate volumes
- Partner with Food Safety and Workplace Safety managers to train and develop
- Works with direct Manager to ensure employee guidelines are implemented and adhered to
- Treats everyone with professionalism, care and respect
- Drives Fair Kitchen philosophy
- Communicates honestly, accurately and in a timely manner
- Train to reinforce new management behaviors, and monitoring procurement compliance.
- Provide technical and/or management support and expertise within the defined scope of culinary program.
- Utilize company and approved industry techniques and processes to determine program changes and recommendations for innovation and upgrades.
Is this opportunity right for you? We are looking for candidates who:
- Possess a strong culinary background.
- Have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization.
- Be able to manage multiple priorities, demonstrate professional communication skills, and show a passion for high customer service.
- Possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high level of customer service.
- Have previous experience successfully starting up new business/ accounts.
- Previous training experience
- Degree from an accredited Culinary Institute preferred but not required. Bachelor’s degree preferred
- 10-15 years of executive-level culinary management experience required
- Minimum 6 years culinary management experience in a multi-unit setting required
- A proven track record as an innovative and financially responsible manager
- Prior experience managing volume of at least $6M with P&L experience
- Multi-unit restaurant or hotel experience valued. Corporate Dining experience preferred
- Experience in R/D, operations, or concept development a plus
- A proven track record of leadership
- Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
- Proven coaching and teaching skills with peers, individuals, and teams
- Passion for food trends, flavors, innovation and recipe development
- Highly developed culinary creativity skills and comfort with multiple cuisines
- Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
- Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
- Ability to effectively communicate, motivate and interact with all levels within the organization
- Ability to speak and present effectively in a group setting
- Working knowledge of Microsoft suite
- Ability to work in a fast paced, changing environment
- Physically able to be on feet 8 hours, lift 45#
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.