Regional Traveling Chef

ISS•Hanover Township, NJ

7d•$90,000 - $95,000•Hybrid

About The Position

The Regional Traveling Chef is responsible for leading a team and efficiently overseeing culinary, and operational functions, within the guidelines established by the client organization, health department, state regulations, as well as Guckenheimer’s standards and expectations. He/She/They is the brand representative of Guckenheimer/ISS for the team and for the client.

Requirements

3+ years of 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 possess valid state driver’s license.
May be required to travel via car within a specific metropolitan region as a part of the Traveling Support Chef Team
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.

Nice To Haves

Culinary Arts degree

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
Monitor and ensure kitchen organization and cleanliness provides a safe environment for all employees and guest
Monitor and ensure Workplace Safety guidelines, policies, and SOPs are followed daily
Monitor and ensure Food Safety guidelines, policies, and SOPs are followed daily
Monitor and ensure Menu guidelines, policies, and SOPs are followed daily
Monitor and ensure products are labeled accurately according to the labeling SOP
Monitor and ensure all HACCP guidelines, policies, and SOPs are followed daily
Monitor and ensure 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