Sous Chef Overnght

ISS•Midlothian, TX

1d•Onsite

About The Position

The Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client’s culture and guidelines, OSHA, the Health Department’s regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menus’ recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation. The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements.

Requirements

Adhere to client’s culture and guidelines.
Adhere to OSHA regulations.
Adhere to Health Department regulations.
Adhere to Guckenheimer food quality standards.
Follow Guckenheimer’s purchasing standards.
Follow Guckenheimer’s sustainability commitments.
Follow ISS/Guckenheimer, and government regulatory rules and procedures for cleaning and sanitizing.
Come to work properly dressed according to the dress code.
Work under pressure and time deadlines during peak periods.
Work in a standing position for long periods of time (up to 8 hours).
Reach, bend, stoop, push and/or pull.
Frequently lift up to 25 pounds.
Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.
Follow safety protocols.
Maintain environmental responsibility.
Uphold quality standards in all tasks.
Actively participate in HSEQ training.
Report any potential hazards or compliance concerns.

Nice To Haves

May perform other duties and responsibilities as assigned.

Responsibilities

Oversee daily operational tasks, menu execution, production sheets, and pars.
Manage food purchasing, sanitation, and safety.
Motivate, train, develop, and direct employees.
Ensure kitchen organization and cleanliness provide a safe environment.
Ensure workplace safety, food safety, HACCP, and internal audit guidelines, policies, and SOPs are followed daily.
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.
Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner.
Follow Guckenheimer’s food standards guidelines.
Ensure that all products and ingredients are purchased following Guckenheimer’s purchasing standards and sustainability commitments.
Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards.
Make sure all 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 that all training standards are met and documented for direct hires.
Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions.
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 that food cost meets budgetary goals each week.
Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café.
Supervise the proper presentation of food.
Adhere to Guckenheimer’s standards of fresh and creative décor.
Edit the daily signage for proper spelling, allergens, and descriptions.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.