Senior Sous Chef

ISS•Cedar Rapids, IA

2d•$65,000 - $70,000•Onsite

About The Position

The Senior Sous Chef is responsible for assisting in the overall success of the food program, adhering to client culture and guidelines, OSHA, Health Department regulations, and Guckenheimer food quality standards. This position oversees daily operational tasks, menu recipe execution, production sheets and pars, food purchasing, sanitation, and safety. The Sous Chef also motivates, trains, develops, and directs all employees to accomplish the objectives of the operation. Responsibilities may differ based on business needs and client requirements.

Requirements

Experience managing staff and leading production and service.
Valid Driver's License.
Ability to work under pressure and time deadlines during peak periods.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull.
Ability to frequently lift up to 25 pounds.
Ability to utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads.

Responsibilities

Oversee daily operational tasks, menu recipe execution, production sheets and pars, food purchasing, sanitation, and safety.
Motivate, train, develop, and direct employees to accomplish operational objectives.
Ensure kitchen organization and cleanliness provide a safe environment.
Ensure Workplace Safety, Food Safety, HACCP, internal audit, Allergen Control Plan (ACP), and NSF guidelines, policies, and SOPs are followed daily.
Ensure product labels are accurate and contain all allergenic ingredients.
Provide the highest quality of service in accordance with ISS/Guckenheimer and client standards.
Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations.
Assist Executive Chef with administrative duties including attendance, human resources, and other timelines.
Monitor and review HACCP logs.
Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels.
Clean and sanitize work areas and equipment according to ISS/Guckenheimer, and government regulatory rules and procedures.
Support management team with taking monthly inventory.
Notify management of concerns with product quantities, food/equipment safety, or other situations requiring management attention.
Attend all meetings of the day.
Report all accidents and injuries in a timely manner.
Manage staff and lead production and service.
Ensure high quality food items are creatively, well prepared and presented in a cost-effective manner.
Follow Guckenheimer’s food standards guidelines.
Ensure products and ingredients are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Work with the management team to ensure display, catering and café service and culinary set up meet specific account standards.
Ensure kitchen waste is disposed of properly in the most sustainable manner.
Train and supervise staff.
Supervise proper uniform standards.
Assist in staff reviews, coaching sessions, and disciplinary actions.
Ensure all training standards are met and documented for direct hires.
Represent the company in a courteous, efficient, and professional manner.
Interact with customers and resolve customer complaints in a friendly and service-oriented manner.
Communicate with the Client honestly, accurately and in a timely manner.
Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels.
Maintain and monitor labor with business forecasts and the budget.
Ensure food cost meets budgetary goals each week.
Ensure overall café meets standards, and oversee daily appearance and upkeep of the Café.
Supervise the proper presentation of food.
Adhere to Guckenheimer’s standards of fresh and creative décor.
Edit daily signage for proper spelling, allergens, and descriptions.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.
Actively participate in HSEQ training and report any potential hazards or compliance concerns.