Regional Traveling Chef
About The Position
Regional Traveling Chef Key Purpose 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. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP ·All HACCP guidelines, policies, and SOPs are followed daily 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
Requirements
- Culinary Arts degree, preferred
- 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
- Work up to 8 hours a day on your feet, excluding breaks
- Must be able to lift a minimum of 25 pounds
- Come to work properly dressed according to the dress code
- Employee must be able to work under pressure and time deadlines during peak periods
- 75% Travel Expectations
- 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
Nice To Haves
- Culinary Arts degree, preferred
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
- 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.
Benefits
- ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
