Executive Sous Chef

ISS•Waltham, MA

3d•$80,000 - $85,000•Onsite

About The Position

As the Executive Sous Chef, you are the brand representative of Guckenheimer for your team and for your client. You are leading a team and responsible for efficiently overseeing culinary and operation functions within the guidelines established by the client organization, health department, state regulations as well as Guckenheimer’s standards and expectations. To drive a delivery vehicle for the purpose of delivering prepared foods from the production kitchen to various sites, following a predetermined schedule.

Requirements

Culinary experience in a similar volume food service establishment
Food service training with experience in food preparation techniques according to HACCP processes and recommendations
Understands restaurant merchandising and marketing for service preparation and presentation
Effectively communicate and present information to customers, clients, and employees
Must have Valid state driver's license
Must be 18 or older
Clean and safe DMV driving record
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures
Follow safety protocols, maintain environmental responsibility, and uphold quality standards in all tasks
Actively participate in HSEQ training and report any potential hazards or compliance concerns

Nice To Haves

Culinary Arts degree preferred
Pastry and Sushi Experience

Responsibilities

Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service
Hire, train, and schedule staff. Participate in corporate training and be involved in staff development programs
Prepare and maintain accurate and timely accounting and financial records within your operating budget
Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following HACCP guidelines to prevent food borne illnesses
Represent the company in a courteous, friendly manner. Engage with your customers, listen to feedback, and make changes to better meet the needs of both clients and customers
Drive a delivery vehicle for the purpose of delivering prepared foods from the production kitchen to various sites, following a predetermined schedule.