Executive Chef

3 weeks ago

Santa Clara, California, United States Guckenheimer Full time

About the Role

The Executive Chef is a key member of the Guckenheimer team, responsible for overseeing all back of house operations and ensuring the highest quality of food is served to our clients and guests. This role requires a passion for customer service, a positive attitude, and the ability to communicate effectively with team members and clients.

Key Responsibilities

  • 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 accurate production records both pre and post service.
  • Ensure all menu offerings follow cafe specific, client approved programming as well as core program standards.
  • Maintain accurate production records both pre and post service.
  • Accurately prepare recipes using cooking techniques as outlined by 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 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 culinary leadership team meetings 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 complaint with our Key Performance Indicators.
  • Ensure 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 General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs.
  • Support GM in keeping accurate financial records in – food, labor, operating costs to provide historical data in variance calls.
  • Support GM in consistently meeting financial goals and expectations set by the Area Manager.
  • Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate 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

  • 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.

Guckenheimer is an equal opportunity employer and welcomes diversity in the workplace.

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