Sr Sous Chef

ISS•Sparks, NV

3d•$68,000 - $72,000

About The Position

As the Senior Sous Chef, you represent Guckenheimer to your team and client. You lead a team and oversee culinary and operational functions in accordance with client guidelines, health department requirements, state regulations, and Guckenheimer standards. The role includes overseeing food service, staff hiring and development, scheduling, budgeting and financial records, food safety, and customer service. Employees must comply with Health, Safety, Environment, and Quality (HSEQ) policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns. Employment may be contingent on successful completion of a background check and, where applicable, drug and/or alcohol screening, consistent with applicable laws and company requirements.

Requirements

Culinary experience in a similar-volume food service establishment.
Food service training and experience with food preparation techniques according to HACCP processes and recommendations.
Understanding of restaurant merchandising and marketing for service preparation and presentation.
Ability to effectively communicate and present information to customers, clients, and employees.
Ability to work under pressure and meet time deadlines during peak periods.
Ability to work on your feet for up to 8 hours a day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Come to work dressed according to the dress code.

Nice To Haves

Culinary Arts degree preferred.
Pastry experience.
Sushi experience.

Responsibilities

Build an effective team.
Resolve customer complaints and issues.
Follow food safety regulations.
Schedule staff.
Hire and train new employees.
Oversee purchasing, preparation, and execution of high-quality, cost-effective food service.
Participate in corporate training and staff development programs.
Prepare and maintain accurate, timely accounting and financial records within the operating budget.
Maintain sanitary and safe operations in accordance with federal, state, and local health regulations, including following HACCP guidelines to prevent foodborne illness.
Represent the company courteously and warmly, engage with customers, listen to feedback, and make changes to better meet client and customer needs.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.