Regional Traveling Chef

ISS•New York, NY

10d•$90,000 - $95,000

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 Ideal Candidate Experience 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 Key Accountabilities 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 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 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 HSEQ Compliance: 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. 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. The annual salary range for this position is $90000 per year - $95000 per year . Final compensation will be determined based on experience and skills and may vary from the range listed above. 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 to positively influence the market wherever we operate.

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
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment
Must be able to lift a minimum of 25 pounds
Work up to 8 hours a day on your feet, excluding breaks

Nice To Haves

Culinary Arts degree, preferred

Responsibilities

Leading a team
Overseeing culinary and operational functions
Purchasing, preparation, and execution of high-quality, cost-effective food service
Hiring, training, and scheduling staff
Participating in corporate training and staff development programs
Preparing and maintaining accurate and timely accounting and financial records within your operating budget
Maintaining sanitary and safe operation in accordance with Federal, State, and local health regulations
Following HACCP guidelines to prevent food borne illnesses
Representing the company in a courteous, friendly manner
Engaging with customers, listening to feedback, and making changes to better meet the needs of both clients and customers